Blood Glucose readings

hanadr said:

jopar.
Table sugar is sucrose and the sucrose molecule is composed of 1glucose molecule chemically bonded to a fructose molecule. Fructose molecules weight the same as Glucose, but have a different structure. they do not follow the same metabolic pathway as glucose and don't normally become blood glucose.

Click to expand...

So diabetics can eat sugar and it wont affect their blood glucose levels, I didnt know that

Sorry: not very helpful for this thread so apologies to the original poster: initially it is most important to look at carb content rather than sugars or starches or start worrying about the amount digested.

BUT
not 100% of starch is digested either, white flour has about 95% (ileal) digestability, but the starch in kidney beans and flaked barley only 84% (thats cooked), raw its 71% for wheat and only 48% for plantains.(Englyst'85, Livesy'95, Noah '98)
Resistant starch is starch that escapes digestion in the small intestine of healthy individuals as above. It might be thought of as another type of fibre but it isn't as yet separated out and listed as such and indeed that might be difficult since processing alters the amount ie cooking and cooling (as in potato or pasta salad) increases the resistant starch. I know of of a couple of people with diabetes who have been experimenting with the addition of plantain starch in recipes. There are possible health benefits including increasing insulin sensitivity...at the very least RS decreases glycemic index (bit on possible benefits of resistant starch in wiki.
http://en.wikipedia.org/wiki/Resistant_starch

Hello Marina,

I think one of the things you've got right is your attitude - wanting to sort it out. It takes time to find out what suits your body. I, for example can hardly tolerate any fruit but chocolate (not chocolates), surprisingly, hardly bothers me (although I do have problems after the first hundredweight). This, however, relates to something that has not been mentioned specifically - GI (Glycemic Index) low or high. This is quite sound and not a fad. Foods with a low GI take longer to digest and absorb and high GI quickly gets into your system - including the sugar(s). Steve Redgrave (amongst others) got his diabetes sorted by following this diet. There are plenty of books about it and you could Google it to get more information.

Good luck,

Russ

Hi Marina

I'm a Type 2 (nearly 6 years) and I found my morning levels getting higher over a period of time (evenings 5.9 morning 9.2) and the nurse said would have to look at taking insulin soon. However went to the GP about another problem and he has said I'm far from that as yet and prescribed an additional tablet Sitagliptin. Levels seem to be reducing nicely

Regards Breakfast - I find that porridge makes me spike even with using artificial sweetener - so I either have two slices home made granary bread or mix of muesli unsweetened, and Lizs's granola which I find has a less dramatic effect (I might add a few Special K/berries but frugally). Don't use sugar on any cereals and

The best results I get from bacon & eggs but not every day

Low carding really is the answer - but can't give up Matzos!

Hello again Marina.

I just copied one of Sue / Ken's posts on to "Self testing - confused" on "Ask a Question" which I think you will find really helpful as so many of the rest of us already have. I don't think it can be bettered so suggest that you have a good read and try the suggestions out for yourself.

Trawl through the diet threads too as they will be helpful. Personally, I have come to a place where I no longer eat any of the starchy carbs and now feel so much better. Although I have lowered my carbs I would not necessarily say I was particularly low as I now eat to my meter; in other words if the numbers shoot up I don't eat that again! :roll: Keep a food diary and note those results and make decisions in line with the patterns you see. 8)