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Effect of porridge on blood sugar
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<blockquote data-quote="Stephen Lewis" data-source="post: 2082647" data-attributes="member: 479176"><p>My list of acceptable foods from a diabetic nurse when I first went on insulin included steel-cut oats for porridge as it had a low glycemic index. Oatmeal was also a standard part of the diabetic hospital diet for breakfast. So I regularly ate about a third of a cup for breakfast for several months. I love porridge.</p><p>At the time it was only recommended to bg test just before a meal. Several months later I started testing 1 hr and 2 hrs after a meal. I imagine my surprise when I saw on my cgm that there was a huge spike in bg often from 6.5 to 9.5 or higher when I had porridge for breakfast. Imagine my concern when the diabetic clinic dietitian refused to accept this information. Regrettably I no longer eat porridge at any time of day.</p><p>As we all say, "We each react differently to the same foods" and I certainly react differently to the same foods eaten at different times of the day or on different days. Of course we are not eating under 'laboratory conditions' so many medical professionals ignore what we have discovered about ourselves.</p><p>One aspect that affects my after breakfast bg level is my pre-breakfast dawn syndrome bg level that I check once at wake-up and again just before I eat. The size of these bgs and the rate of change influence what I have for breakfast. If it is 7.5 before I eat I will have less cards (2 gms.) than if it is 6.5. This may allow a very small quantity of a low carb cereal. I have found that puffed wheat is best and never porridge. Currently I am trying to keeps spikes below 8.5 and I will drop this to 7.5 as my carb amounts, bg % and A1cs drop more.</p><p>Hope there is help for you somewhere in all this wordage.</p></blockquote><p></p>
[QUOTE="Stephen Lewis, post: 2082647, member: 479176"] My list of acceptable foods from a diabetic nurse when I first went on insulin included steel-cut oats for porridge as it had a low glycemic index. Oatmeal was also a standard part of the diabetic hospital diet for breakfast. So I regularly ate about a third of a cup for breakfast for several months. I love porridge. At the time it was only recommended to bg test just before a meal. Several months later I started testing 1 hr and 2 hrs after a meal. I imagine my surprise when I saw on my cgm that there was a huge spike in bg often from 6.5 to 9.5 or higher when I had porridge for breakfast. Imagine my concern when the diabetic clinic dietitian refused to accept this information. Regrettably I no longer eat porridge at any time of day. As we all say, "We each react differently to the same foods" and I certainly react differently to the same foods eaten at different times of the day or on different days. Of course we are not eating under 'laboratory conditions' so many medical professionals ignore what we have discovered about ourselves. One aspect that affects my after breakfast bg level is my pre-breakfast dawn syndrome bg level that I check once at wake-up and again just before I eat. The size of these bgs and the rate of change influence what I have for breakfast. If it is 7.5 before I eat I will have less cards (2 gms.) than if it is 6.5. This may allow a very small quantity of a low carb cereal. I have found that puffed wheat is best and never porridge. Currently I am trying to keeps spikes below 8.5 and I will drop this to 7.5 as my carb amounts, bg % and A1cs drop more. Hope there is help for you somewhere in all this wordage. [/QUOTE]
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