Actual Data On The Effects Of Various Foods And Amounts On Blood Glucose Levels?

Its all very individual so the only way to know how any particular food will affect your individual blood sugars is to buy a meter and some strips then test, as you are doing
At the gross population level, starchy carbs will generally produce higher sugars than other foods but at the individual level some people are absolutely fine with say potatoes while others find it sends their sugars ballistic.
There is also some variation depending on the time of testing and the stage of the disease. For example I was fine with things like bread, fruit, legumes and brown rice for the first 15 years or so, now at 21 years into diabetes Im not

You would have to find someone to fund the research. I doubt any of the food producers/manufacturers or Big Pharma would be on board. They make vast sums of money keeping us all in the dark about this.

For nearly twenty years now in total, the advice I received only exacerbated my health.
It was only after diagnosis nearly five years ago, that I had a clear indication of my future dietary advice given by my endocrinologist, who was the only doctor who had a clue what was happening to me.
He actually advised me to look on this site because of the way my body reacts to mostly carbs and starchy vegetables.
He still insisted until last year to get me to eat a little amount of complex carbs with my meals.
He changed his mind because of my food diary.
It showed clearly the spike caused by even a few grams of carbs.
And the difference by not eating those carbs.

What I'm getting at is every one of us, has a different story to tell and how we got to where we are now.
The environmental, taste, availability, cultural differences around the world means to find any two examples of how to treat the condition has to be low. The extreme diversity within human life is immense.

I have found my balanced diet, by the use of a glucometer, trial and error, experience and experimenting.
And I would recommend any one to do the same.

If I can persuade by evidence to a professor of endocrinology that carbs are not necessary, that is what everyone should be able to do with all our health care providers.

My food diary is now eight years old!
My average fasting is 4.3.
My last Hba1c levels was 37.

The proof is in the eating!

We are all different. Some can eat certain foods, and other cant. Some get a minor reaction to a food, others get a big spike.

The point of using our meters and testing before and after meals is to find our individual threshold. And they can very over time, and due to other influences like stress or illness.

I really wish there was a quick and easy way of looking up foods, quantities and reactions but, as we all respond differently, I can see how it would be possible.

This might be of some use https://nutrientoptimiser.com/ and close to what you want. This list of glycemic index and load could also be of use to you https://alsearsmd.com/glycemic-index/ e.g. corn bread would not be a great idea as it will potentially spike high and long.

Be your own n=1 study. It is quite interesting doing this. So maybe test and record if you can in a spreadsheet with a notes section, or maybe if you have a Fitbit / Google Fit account; I was able to see that in February that at my leanest and most muscle mass I was doing around 15 k steps, not eating much diary or berries of an evening - I have reverted to this (along with some other variables) and now am having a really good run of fasting blood glucose, without the notes and graphs I would not have known what I did.