phoenix
Expert
- Messages
- 5,671
- Type of diabetes
- Type 1
- Treatment type
- Pump
The question from the OP was about the use of the low GI diet.
Here are some sources of information that may help.
http://www.glycemicindex.com/about.php
also on the same site the FAQs and the Newsletter are helpful. There is a data base of foods on the site.
This article explains the things that alter GI. If you know these you can make reasonably educated guesses of whether a food is likely to be higher or lower GI.
http://www.montignac.com/en/the-factors-that-modify-glycemic-indexes/
I really use it to make choices between different carbs in the same category . I still measure the portion size(ie weigh) So for example 20g of carbs in a portion of rice could be very very high GI (sticky Thai rice which can have a higher GI than glucose) or a wholegrain basmati cooked al dente (much lower )
All forms of legumes tend to be lowish GI ( and especially Chana dahl which David Mendosa who identifies himself as a low carber, writes about here: http://www.mendosa.com/chanadal.html )
Here are some sources of information that may help.
http://www.glycemicindex.com/about.php
also on the same site the FAQs and the Newsletter are helpful. There is a data base of foods on the site.
This article explains the things that alter GI. If you know these you can make reasonably educated guesses of whether a food is likely to be higher or lower GI.
http://www.montignac.com/en/the-factors-that-modify-glycemic-indexes/
I really use it to make choices between different carbs in the same category . I still measure the portion size(ie weigh) So for example 20g of carbs in a portion of rice could be very very high GI (sticky Thai rice which can have a higher GI than glucose) or a wholegrain basmati cooked al dente (much lower )
All forms of legumes tend to be lowish GI ( and especially Chana dahl which David Mendosa who identifies himself as a low carber, writes about here: http://www.mendosa.com/chanadal.html )
Last edited by a moderator: