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Type 2 Diabetes
Low Glycemic Index Foods - and the promo of carbs
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<blockquote data-quote="MrsGruffy" data-source="post: 1792707" data-attributes="member: 472571"><p>The dietician I saw explained low GI quite well by using standard ice cream as an example of low GI - in that, anything with fat slows down digestion and delays but doesn't prevent the blood being flooded with glucose. So even white bread smothered in butter and jam would be low GI, right? Possibly the peak BG hits in the night when you're not measuring? Sorry if I've got it wrong.. I'm just repeating what I was told. On the other hand, he did recommend low GI bread, but the brand he suggested was not only low GI, it was also lower in carbs compared with other breads AND quite a bit smaller per slice by weight. I'm ignoring low GI. I bought one loaf of the fancy expensive bread and 2 hours post salad sandwich, my bg shot up to 14. After two weeks of following dietician and diabetes educator advice on what to put in my gob, I realised by my bg graph that it wasn't doing me any good. Nearly every meal was followed by a double digit spike 2 hours after. So I've been LCHF and edging towards zero carb since then. I'm also finding I'm edging towards eating to live rather than living to eat, and I'm not too sure how I feel about that.</p></blockquote><p></p>
[QUOTE="MrsGruffy, post: 1792707, member: 472571"] The dietician I saw explained low GI quite well by using standard ice cream as an example of low GI - in that, anything with fat slows down digestion and delays but doesn't prevent the blood being flooded with glucose. So even white bread smothered in butter and jam would be low GI, right? Possibly the peak BG hits in the night when you're not measuring? Sorry if I've got it wrong.. I'm just repeating what I was told. On the other hand, he did recommend low GI bread, but the brand he suggested was not only low GI, it was also lower in carbs compared with other breads AND quite a bit smaller per slice by weight. I'm ignoring low GI. I bought one loaf of the fancy expensive bread and 2 hours post salad sandwich, my bg shot up to 14. After two weeks of following dietician and diabetes educator advice on what to put in my gob, I realised by my bg graph that it wasn't doing me any good. Nearly every meal was followed by a double digit spike 2 hours after. So I've been LCHF and edging towards zero carb since then. I'm also finding I'm edging towards eating to live rather than living to eat, and I'm not too sure how I feel about that. [/QUOTE]
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