Correct , consuming 1 tbsp of vinegar or other acid (mixed into water or as dressing for g) before eating carbs — there’s research from various countries.
I had shared this source on the other thread, but here’s an example.
(Other things can help reduce the spike too — food sequencing & combinations — eating fiber or protein first or in combination, or doing seated calf lifts after)
oh okay! dippy moment on my part
interestingly , we have been doing it backwards at our house. eating salad and drinking the residual watered down vinegar after dinner!
I have been doing some food combinations to avoid spikes, without acidulated water.
As a food on its own, the cheeseburger on its own is better for my glucose than a Bombay Club on its own. The Greek Village Salad,.
Fattoush or Tabbouleh with a skewer of meat is probably my best bet for a glucose friendly restaurant meal. But those aren’t vegetable sandwiches of course.
I will try a acidulated water before my next veg sandwich and let ppl know
although, I’m wondering, in a veggie Reuben, could the sauerkraut do that acidulated lifting? lol
Also wondering if the pickles help on other sandwiches , and if the marinated carrots help on a banh mi. Might have to experiment.
I like a basic cheddar and Branston pickle sandwich augmented with mustard, Dijon or whole grain, and a bit of bell pepper.
Last night we had a dinner with chicken thighs, kalamata olives, grape tomatoes, and green beans, all tossed in a lemon vinaigrette and roasted on top of slices of red onion and tzatziki. Topped with feta and more tzatziki. I am thinking those leftover vegetables are going into a sandwich.
I was directing a course at a large hospital yesterday and the lunch for the faculty was buffet boxes of sandwiches from Subway. There was a veggie sandwich with a mysterious rubbery ‘veggie patty’ which was not very nice. Subway sandwiches are ok if I’m forced to eat them at a course. But I never buy them myself.
My own current favourite vegetable sandwich is falafels in a wholemeal roll, with Polish plum jam and a few mixed salad leaves. The Polish plum jam is sold in my local Tesco. No added sugar, so the right balance of sweet and sour.
Sadly, Subway is pretty much always going to be my last choice. We have a local chain called Thundrcloud. There vegetable option is wonderful:
hummus or cream cheese, avocado, sprouts, tomatoes, onions, cucumbers, mushrooms, black olives
They also have Thunder sauce, pretty much the O/V you get on a real hoagie.
I remember when Subway was a treat, around 1992, shortly after they began to open in Canada. Subway cut the top of the bun in a V shaped trough here in Canada.
Subway was aggressive enough that it took over most of the territory that has once been Mr Submarine territory in Canada.
I had to look up the numbers.
As of Aug 2025, there are 226 Mr Subs in Canada
and 3025 Subway locations in Canada.
98 Quiznos in Canada
I didn’t like most meat cold cuts in my teens and 20s. I would order a 6 inch roast turkey on brown or white, with mayo, tomatoes, pickles, hot peppers and olives, at Mr Sub or at Subway.
I also used to order the veggie sub at Subway in the 90s. At that time in Canada, a veggie sub was just cheese and your choice of vegetables and garnish. Subway didn’t serve veggie patties or soy protein stuff back then.
The smell wafting from Subway shops is vomit inducing, reminds me of visiting the hospital where they are plentiful.
Mr Sub or a local independent shop only for me now.
Yes! There is actually a Subway in the foyer of the hospital where I was teaching, so the course admin must just order from there. And yes, a weird chemical smell that induces nausea. I’d never eat one voluntarily!
LOCAL PEA SHOOTS,ROASTED SWEET POTATO, CARROTS, CUCUMBERS, GREEN GODDESS DRESSING, PEPPER RELISH, CHEDDAR CHEESE ON FOCACCIA (VEGAN OPTIONAL)
Naan spread with store bought hummus that was topped with minced black olives, sliced and peeled cucumber, and labneh.
Hand Roll at Quan Yin, Houston
“Peanuts, lettuce, shredded cabbage, mock cha lua and vegetarian cheese plus a veggie mayo, wrapped in seaweed.” Sorry bout the over-lighting.
There’s a Subway in the hospital where I had my heart surgery 8 years ago. Ironically, it’s located right next to the Cardiac Rehab space. 
Well at least it wasn’t a White Castle!
We had a local version of White Castle here called Little Tavern. You can still spot some of their distinctive little buildings (not freestanding) today. They sold little hamburgers by the bag. Hungry college students called them Death Balls.
Never seen a vada pav this big only as sliders or maybe 4" hamburger buns. This is near me and I had intended to visit to I stopped in and got one. Had to do to-go because tables were covered with supplies in late afternoon. My sandwich weighed over a pound/2 meals worth for me but was without salad or chutney except for 3 pillow packs of an institutional ketchup. But the vada was awesome so I will be back. Pav probably baked in-house and 8 packs were on shelves. Other vegetable sandwiches are offered but look at Yelp for pictures because website doesn’t show them.
How big is each vada?
Looks like 2 normal vada pav to me 
(pav not separated from each other in the middle)
The whole sandwich was just over 16 oz; yes, pav were connected. I passed on the packages of pav for sale there (unlabeled bags) but came across them later at the new-ish VIshala grocery across the street which I hadn’t been to yet and purchased them - labeled from Hot Breads in the Mahatma Gandhi district on Hillcroft. Each pav (I always separate them - a two pack is too much bread for me) is about 2 oz. So, 16+ minus 4 divided by 2 = approx 6 oz per vada. I did not weigh or measure them otherwise. Previous experiences with vada pav (Bansuri and Shiv Seger for sure and probably the shuttered Sweet and Namkeen on W. Bellfort less than a half mile away from Red Berries) the patties were flattened and the pav was, like I said, smaller. I remember the owner of Bansuri bragging about his bread.
Is vada pav typically served in India with lettuce and tomato and onion? I’d never had that before, just chutneys - mint coriander on top and date tamarind on bottom?
Note: after visiting Vishala a few days later I drove down by where Bansuri is; 5:50 pm on Friday, locked gate, closed, dark inside. Hours listed on Yelp said it should have been open since 4 pm
Errr NO 
. That’s a “burger-ization” I think,
Dry red (chilli & garlic) chutney is standard, green chutney became an option probably when I was in high school — but not everywhere, these days the abomination of sweet (tamarind / date) chutney is also on offer, as vada expanded far and wide.
(Yes, I have feelings on the subject 
)
What you got is the “correct” size of a generous street food batatvada 
.
(Btw they are apparently available frozen these days, though I haven’t looked myself. )
