Grapes are just great, provided you remeber one simple caveat.
Before consuming, they must be trodden, fermented, allowed to mature for a little while, then poured into a large glass and enjoyed.
Bottoms up!
The exact glucose content of grapes will vary from around 12% to 30% depending on the variety
and ripeness. As the others have already said, the only way to tell how they affect you personally
is to test after eating.
Certainly the fermented variety is the best way...I particularly like mine white with bubbles and a Dom Perignon label!!!
Personally I find a max of 6 RED grapes OK and red purportedly have good effects for the heart...well, that's my excuse and I'm sticking to it.... :lol:
As with all things diabetes related, check your own response and all things in moderation - including carbs.
People that feel just because diabates is a life-threatening "illness" it should be treated with kid gloves and nobody is allowed to have a laugh. My humour got me through abuse, near death experiences, serious and debilitating illnesses and lifelong pain and deformity - why give up the thing that works??
Regarding the fruit ... sadly for me I only need to sniff a grape, even worse is the white seedless sweet (I guess it's a kind of hint when the variety is "sugarone" that it won't end well lol) and my sugars hit the roof