GI and carbs

[Oldvatr]

There seems to be a paucity of scientific investigation into whether it is the height of glucose spike or the duration of a high level that causes the damage asociated with diabetes. The NHS seems to think it is long term highs for long duration that leads to permanent damaage, and not the pulses of glucose after eating. The glycation of haemoglobin occurs over time (3 months) and again, the effect of shorter pulses is not studied. However, since HbA1c is an averaging function, I suspect that it is duration of high levels rather than spikes that is being measured in the red blood cells. But the jury is hung on this.

So is GI better than carb counting? IMHO no.

Hyperglycaemia (high blood sugar)

Hyperglycaemia is the medical term for a high blood sugar (glucose) level - a common problem for people with diabetes. Learn about its symptoms and treatment.

www.nhsinform.scot

 

[KennyA]

Quick off topic excursion:
Do you also find that including fat increases the ratio of insulin needed per carb?

Hi Mathewted. As you say, this is indeed off topic. If you want to have a discussion about your new subject, please start a new thread. You can delete this post once you've done that - or one of the mod team will.

 

[lovinglife]

Some posts have been moved to a new topic to avoid thread derailment, new topic can be found here

Does including fat increases the ratio of insulin needed per carb?

Do you also find that including fat increases the ratio of insulin needed per carb?

www.diabetes.co.uk

Cheers lovinglife on behalf of the mod team