Hi
@rosco 2,
My wife squeezes about
3 to 4 lemons and adds it all ( all the strained-out fibre and stuff but not the pips) to a one liter jug and adds purified/filtered water. In summertime ice blocks are added.
We don't add anything else. She also makes up some lemon cordial and freezes it in an ice-block tray for use when we run short of lemons. ( I do the lemon cordial round too as I am 'house-trained'.
What is written below should be discussed with your doctor/nurse/dietician first before embarking on anything diet-wise.
If you look up on the net '
mendosa.com' you will find information on
Glucose Index (GI) of foods ( GI = the amount of effect on blood glucose of a food over time compared to straight sugar as a percentage where sugar = 100%) Here is the understanding I use to make sense of what he writes about.
For diabetics the longer the sugar from the food takes to get into the blood stream as glucose, the less high spike in blood sugar that occurs. So a lower GI value is better than a high GI value and a
GI of less than 55 is recommended.
You will also notice that a
full fat ice-cream has a lower GI value that a low fat ice-cream for the same sugar content. The reason given is that fat in a food slows down the passage of food from our stomach to our small intestine where the glucose is absorbed from.
To make things more challenging there is also a value called Glucose Loading (GL) which is about the concentration of sugar in the food and a
GL reading of less than 10 is said to be ideal for diabetics.
Of course these values are estimated on individual foods and when we have a meal the influence of other factors comes in such as fat etc. But you mentioned what you like brown rice. You will see in the tables that certain types of rice have lower GIs than others and if you wish to follow the GI/GL value scheme you may wish to choose a brown rice variety of a lower GI.
For your edification also look at the l
ow carb diet on the diabetes.co.uk website.
Hope that helps !!
