Lentils

Alzebra said:

As David Mendosa says:

"glycemic index should not be your only criterion when selecting what to eat. The total amount of carbohydrate, the amount and type of fat, and the fiber and salt content are also important dietary considerations. The glycemic index is most useful when deciding which high-carbohydrate foods to eat. But don't let the glycemic index lull you into eating more carbohydrates than your body can handle, particularly if you have diabetes. The number of grams of carbohydrate we consume is awfully important. Make sure you know the carbohydrate content of the foods you eat—study the nutritional information on the package."

In general T1 can eat more carbs than T2 because they take insulin to offset the effects. For most T2 the only way to get down to 'normal' levels is to eat very little carbohydrate of any GI.

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SunnyExpat said:

If you consider that a 'small rise', what would you call a spike?
Although, if I'm starting in the 4's, I'm not precious on the maximum of 2 I guess.

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SunnyExpat said:

Whilst I've never heard of David Mendosa
'But don't let the glycemic index lull you into eating more carbohydrates than your body can handle'
is entirely true.

But

'For most T2 the only way to get down to 'normal' levels is to eat very little carbohydrate of any GI'

is either wrong, or I can assume he knows most T2's but neglected to introduce himself to me, and delightfully, I'm yet again an oddity.

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Alzebra said:

I don't really have a definition of a spike I guess. I try to keep to less than 2 points at 1 hour, or the limits suggested by Jenny Ruhl: http://www.phlaunt.com/diabetes/14045621.php

I suppose I think of a 'spike' as putting me above 8.5ish? I try not to get too obsessed over individual readings as I have a tendency to feel like a complete failure if I have a short lapse.

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Olaf-Jensen said:

At least 100g. boiled and then fried in olive oil

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