what is the difference between low carb and GI

Sandy,

I posted my interpretation of a low GI diet - here.

Take a look at http://www.lowgidiet.net/, http://www.glycemicindex.com/, http://en.wikipedia.org/wiki/Glycemic_index for starters. And ask here, there are a couple of us low GIing in one shape or form.

Regards, Tubs.

The general low GI approach is to try and cut down on refined foods. The more refined something is, the easier it is to digest, the bigger the impact on your blood glucose. The emphasis is therefore switched to less refined foods like wholegrains which are more difficult to digest and therefore have less of an impact on your BG. So replace white bread with wholegrain bread. Switch white pasta for brown or lower GI pastas (Sainsbury's do a low GI tricolore fusilli for example) and reduce portion sizes of some foods. Fibrous fruit are allowed for example Apples, berries, pears, plums.

A low GI diet is a low fat diet in that saturated fats are advised against, polyunsaturated fats (like corn & sunflower oils) are tolerated and monounsaturated fats (like rapeseed & olive oils) are encouraged.

I ain't gonna tell you what to eat or what not to eat 'cause IMO it's personal. However, Mendosa (who talks about GI here) has published the GI/GL of 62 common foods here. Anything with a GI of <= 55 is green and good. Any with a GI of > 55 and <= 70 is amber and OK and anything with a GI > 70 is a red food and not recommended (having said that mixing a low GI ingredient with a high GI ingredient creates a medium GI).

There are a couple of books by Rick Gallop that talk in more detail about a Low GI diet and I saw Rosemary Conley has one out too. Similar in style to the carb counter mini handbook recommended by so many us the shopping and eating out pocket guide for the low GI diet.

Of course this all works best with SMBG.

Regards, Tubs.

Just a couple of notes
Some 'wholegrain' and multicereal breads in supermarkets are still extremely refined and I suspect if measured would have very high GIs. I've found bread from local bakers using less refined flour usually works better or indeed make my own using a mixture of flours from a local mill.
For rice I've found a mixture of brown, wild and basmati seems to have a v much lower gi than plain basmati.
Portion size is important, so weigh your carbs until you know how much constitutes an appropriate portion for you.
If you can test foods on yourself using blood testing strips.

Sandy,

Happy to help.

sandymaynard said:

...The things that the nurse and Gp don't tell you!
There again see diabetic nurse on monday! to see what she has to say! And listen to all that she has to offer!...

My problem is i have questions and then i forget the questions or the answers...

Click to expand...

Ask for a referral to a dietitian, they'll be able to sit down down with you and go through your diet with you in a lot more detail than your GP and nurse probably have time for - which is a sad indictment of the system they have to work in.

I always write down my questions before I go to see the GP, just in case I forget something. And if there's really important stuff Dragon comes in with me so that I can get her take on the answers I was given

phoenix said:

Just a couple of notes
Some 'wholegrain' and multicereal breads in supermarkets are still extremely refined and I suspect if measured would have very high GIs. I've found bread from local bakers using less refined flour usually works better or indeed make my own using a mixture of flours from a local mill.
For rice I've found a mixture of brown, wild and basmati seems to have a v much lower gi than plain basmati.
Portion size is important, so weigh your carbs until you know how much constitutes an appropriate portion for you.
If you can test foods on yourself using blood testing strips.

Click to expand...

I can't stress how important this all is...I switched to Burgens Soy bread which is meant to be low GI and found that I would get higher than normal for me readings so went back to our regular Warburton's wholegrain bread with no problems Just goes to show that we should take nothing or granted

Regards, Tubs.

Don't forget that most of the GI tables are worked out using non=dabetics. Your own response may differ significantly, for which postprandial testing is the only solution

http://loraldiabetes.blogspot.com/2009/ ... -test.html

for example, no matter how wholegrain it is, wheat spikes me badly, even wheat bran. Yet I can eat oatcakes even at breakfast without problems (so long as I don't eat too many). Likewise some diabetics can actually eat bananas.

Hi sandy,
Tubs would agree with me here. If you are going to get a book then The G.I. diet by Rick Gallop is the one you need. You will still have to test the starchy foods and use the portion sizes that he gives but it is a very consise book and a simple formula for working out what you can eat. You don't have to look far for the best foods and you don't have to carb count.

Catherine.