I can eat a small portion of any carb without spiking my blood sugar. I was hoping to find a "low GI" carb that I can eat a decent amount of. However, if two different carbs with the same GI and GL affect people's blood sugar differently, I'm starting to doubt the usefulness of the GI. However, I'll give Quaker oats a try, but unsweetened it doesn't sound very appetizing.
You could try bulgur wheat. I seem to be able to tolerate it much better than rice etc. it may have to do with the fact that in preparing the wheat is cracked, boiled so partly cooked and then allowed to cool down and (sun) dry.
I can roughly tolerate double the quantity of bulgur wheat than I would rice and the two can be used interchangeably.
The problem you would face when trying any carb, is that there is a time lag in our enzyme production; our body remembers what meal we are used to having and produces enzymes in response to our next meal based on what we are actually having in that meal, but also based on what it expects us to have.
As you low carb, your body is expecting your next meal to be low in carbs. Suddenly introducing any more carbs than it expects will cause your body to spike to a greater extent than it would if you were not low carbing,
That is why when taking a glucose tolerance test, for reliable results to come out one is asked to take a minimum of 150g per day of carbs for at least the previous three days.
Pavlos
