I ate a croissant!

And it didn't raise my blood sugar beyond the targeted levels! There's a woo hoo moment right there. So work brought in breakfast for a staff meeting that had fruit and breakfast croissant sandwiches stuffed with eggs and ham (or eggs, bacon and cheese). I was going to hold firm and deny, deny, deny, but I did a little research and found out that the carb content of a large croissant is 31 grams with 14 grams of fat. I should eat between 45 and 60 per meal.

There's this thing about baked good for diabetics, you trade carbs for fat. If there is a low-carb baked food, most likely it's loaded with fat. For example, a Starbucks marble pound cake has 69 (!!!) grams of carbs and 21 grams of fat. On the other hand a slice of low-carb poundcake made with Splenda and almond flour has 5 grams of carbs but a whopping 50 grams of fat (usually we should have around 40 grams of fat per day). You really do pay one way or the other.

So in the end I ate half a croissant sandwich and fulfilled the rest of my carb allotment with fat free plain yogurt sweetened with splenda and a big handful of raspberries. A nice, filling breakfast. The baby steps for me are coming from starting at a completely restrictive diet when I was first diagnosed (no white flour, white rice, white food whatsoever) to adding a moderate portion of conventional starches once in a while. While I won't be eating croissants with abandon, half a breakfast croissant once a month feels pretty damn good.