I'm going to join in on this discussion.
Basically guys, I only found this forum last week, since them I have been addicted, reading constant information that people have shared. It has been a real eye opener for me.
I had based my diet essentially around 200-250g of carbs a day, including quite low fat foods (mostly) and ample protein. I have had good HBA1C readings last one was 6.2%.
I eat mostly wholegrain foods, brown rice pasta, bread (hardly ever touch white anymore). I have been tested my blood sugars rigorously over the past week, as many as 20 times a day. And well guys it got me worried.
Here are some of my findings :
after eating certain "low / medium GI" foods I found that two hours after eating my blood sugars where around 7, but I took this one step further and tested 40mins- one hour after eating.
ALL-BRAN I found sometimes sent my bloodsugars upto levels above 10 after the 45 minute mark. Then they dive down to the safe zone by the two hour mark and then hit less than 4 after the 2.5 hour mark, so I essentially eat fruit at that point to balance them out.
I have had similar high readings eating things like - baked potatoes have similar results of sky rocketing high then dropping again.
Now this surely means that I have a significantly higher chance of getting complications in later life?
i've changed nothing in years, had hba1c's below 7%, but clearly my sugars have been sky rocketing outside of the safe margin for a limited period after eating, a low HBA1C clearly isn't the be all and end all of doing things right?
I have been on a lower-carb diet for the past 2-3 days, feeling good so far, I have been having around a combined total of 90g of carbs - mostly from low gi fruit / veg / salad / new potatoes, and now included nuts / higher fat food in my diet.
i'm just unsure which way to turn as there is arguements for and against the low-carb diet.