- Messages
- 331
- Type of diabetes
- Type 2
- Treatment type
- Diet only
I am a T2 in remission with a1c of 5% (30 mmol) for the last year and a half now. I started my journey with 30 gms of carbs a day when i was diagnosed with a1c of (78 mmol). However, now i can eat double the amount of that and still stay within non diabetic range. The only surprise i get is when it comes to flour whether its wheat or barley, wholemeal, organic or whatever, it always spikes me to the roof and Im trying to understand whether its some sort of grain intolerance or hormonal reaction to flour? eg yesterday i put 20 gm of Tesco whole-wheat flour which says 32 gm carbs/100. Now 20 gm (a spoonful) can not have more than 7 gms of carbs theoretically. This spike my BG to almost 10 mmol postprandial. If i eat the same 7 gms of pure sugar, fructose, or any other high GI carb, i will never cross 7 mmol in worse case. Can anyone explain what's going on or do i need to have any test to understand why wheat triples my sugar with the same gram of carb count? Normally, a grm of carb will raise your BG to 5 mg/dl and the equation doesn't fit in this case at all. Any suggestions? Did you try this and had some similar results? Some may argue that GI of flour is higher than pure sugar because of 50% fructose element, BUT i used whole-wheat and very low GI flours in my experiments, still the result is same. I just had a bite of bread and BG went to 7.5 in no time. Can someone guide me to the right path on exploring this further or any studies that will give me more insight on where to go ?