I think that it's more about trying to prevent the numbers from rising too much in the first place, and especially too quickly, rather than it is to try to reduce your blood sugar level once they have reached a certain level, that is the job of insulin and ones bodily and cellular biochemistry. We have a problem with our bodily and cellular biochemistry, that's why we get higher than normal numbers in the first place.
It's not just about the total quantity of glucose producing foods that we consume, or their various ultimate, (i.e. post digestion), glucose content, it's also very much about how quickly or how slowly a particular food item is digested and converted into glucose.
Which is why the same amount of glucose may be produced by the relevant amount of either an apple or apple juice but the apple juice will be digested rapidly and cause a faster rise in blood glucose, the apple has to be digested more slowly, so it produces it's glucose over a longer and more gradual time period.
Similarly with cooked food, a mashed root vegetable will be digested more quickly than one which is in chunks, and what combination of foods you eat together can also affect and slow their rates of digestion.
In regard to your work, would it be totally out of the question to ask your employer to include a degree of flexibility into your meal break times in order to better accommodate your eating and meds. ?
