i know it will be betterunless you eat those taties lol
I have been reading about avoiding foods that are high in sugar and high in carbs and I am slightly confused; some websites says swap white bread for brown bread but some websites say don't eat any bread because it all increases blood sugar levels.
Hi. This is a list of foods (carbs) which do contribute to an increase in blood glucose. Sugar, bread, potatoes, pasta and rice; there are others. You don't need to stop these just reduce portion sizes and go for low-GI versions to smooth & reduce absorption. Yes, wholegrain lightly processed flour is the best basis rather than highly refined white flour.
Sugar is the biggest offender so avoid products with added sugar.
The amount you need to reduce carbs will depend on what a glucose meter tells you. People have different degrees/stages of diabetes hence the different guidance you will see in the posts. With regard to fat, it doesn't increase blood sugar by much and can help slow down carb absorption. You don't need to have high fat as such but enough to give you the calories you need with reduced carbs. Bear in mind that the (in)famous 'Eat Well Plate' suggests too much calorie intake.
Although those two pieces of advice seem contradictory, there is a sound reason behind them.
White bread, made from white flour, has more or less the same glycaemic response curve as sugar. Eating white bread will affect your BG levels as sure as eating granulated sugar by the spoonful. Brown bread however is a vague term, essentially meaningless in the UK.
Bread which is made from flour which contains the entire contents of the whole grain is a lot more than just the highly refined endosperm found in white flour. For example, some of the carbohydrates are cellulose based and indigestible. We call it roughage or dietary fibre. Whole grain flour also contains more complex carbohydrates which take much longer to break down than the highly refined white flour.
However, most bread in the UK, even though it is described as wholemeal or wholegrain, is not. Waitrose's wholemeal bread contains only 6% wholemeal and 51% white flour. It also contains 43% of other things!
Essentially the only way you can trust bread to be wholemeal is to bake it yourself or find a baker who bakes real bread.
Be careful though because a lot of them do things like add molasses to the mix.
Which other "complex carbohydrates" do you think the human digestive system is able to hydrolyse? Any which can't be are, by definition, "fibre".
With disaccharides maltose will be hydrolysed before sucrose or lactose. Glucose, fructose and galactose don't need any digestion.
i understand everything being said here.... yup every word.... honest
Never mind that, have you done your tax return? Only 30 days to go and power cuts on the last day are no excuse for not getting it in.
Do your BG levels go up during the filling out of a tax return or is that just your BP?
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