Re: Blood Sugar Help Please

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Nushar wrote:

What you are looking for are foods with low "glycemic index" or
GI. All carbs convert to sugars inside our bodies, but low GI ones do
so slowly,

Except that isn't true. Each of us, using our meters, has found many veyr low GI carbs that cause rapid bg spikes for us. I think it's only true in non DMs, and highly variable in folks who have glucose tolerance issues.

Further, GI is not all determinate unless you eat only one ingredient meals; GL is supposed to be more predictive, but alas, it's not for those of us who test.


(1) You could begin with a little paperback "Good Fats Good Carbs
Guide" by Dr. Agatston in South Beach series. He doesn't give GI
numbers but classifies foods as good and bad, which is functional
enough. (2) I highly recommend the book "YOU on diet" by Dr Roizen and he has a diabetes specific one too but I have not read it.
(3) There are lots of books in the New Glucose Revolution series and one of them has GI numbers for a large number of foods including
commercial brands.

Rules of thumb are: Table sugar, white flower, white rice, white
potato, etc are bad. Brown rice, whole grain dark breads, fruits, dairy
are ok in moderation. Veggies, lean meats, eggs, nuts etc are fine.

For non diabetics, not for DMs. Starches are high calorie, high spike foods.

This is from blood glucose considerations only. Even when a food is
good, we still have to watch total calories. Depending on your health
there may other issues, such as cholesterol.

Dietary holesterol doesn't contribute to heart disease and neither does saturated fat, by any credible research that controlled for all three macronutrient groups.

Susan
.

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