Glycemic index

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Glycemic index


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Old 07-28-2017, 12:53   #1
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Default Glycemic index

Is there anyone that uses this, if so can you tell me how it works for you? I'm upto 10-12 gram of carbs a day, and when I look at the foods on there, I think "no way, and I putting that in my body." At the moment I am not evening willing to try, and go back where I was. How can you eat something that's 15 grams of carbs per serving and it be ok?
Also does this resistance starch thing works? I. Happy eating the way I am, but I'm sure in the next 40 years it's going to get old, and if I'm going to eat something I shouldn't I would like to make the best choices.

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Old 07-28-2017, 13:33   #2
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From what I can tell, and by what I've read from people here on the forum, the GI isn't really a good tool for diabetics. Carbs are carbs and they all get converted to glucose - some more slowly but they get there in the end.

I guess if one's glucose metabolism isn't really bad one's pancreas/insulin production could handle the slower infusion of glucose - but it would certainly be on an individual case.

Resistant starch does work. I've done both potatoes and rice. The rice was too difficult and texture not very satisfying. But RS potatoes are good. (My only problem with the potatoes is I have a mild allergy to them, so can only do this now and then.) I have yet to try the pasta but if I do it'll have to be one of the gluten-free versions.

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Old 07-28-2017, 15:14   #3
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When I was first diagnosed, my doctor gave me a list of foods with a low GI. I noticed that many were fruits and grains. At the time, I thought I could eat fruits, but after "eating to the meter," I realized that I couldn't have fruits. I ate a handful of blackberries once, and that spiked up my BG to 158...YIKES!

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Old 07-29-2017, 19:57   #4
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Quote:
Originally Posted by VeeJay View Post
From what I can tell, and by what I've read from people here on the forum, the GI isn't really a good tool for diabetics. Carbs are carbs and they all get converted to glucose - some more slowly but they get there in the end.

I guess if one's glucose metabolism isn't really bad one's pancreas/insulin production could handle the slower infusion of glucose - but it would certainly be on an individual case.

Resistant starch does work. I've done both potatoes and rice. The rice was too difficult and texture not very satisfying. But RS potatoes are good. (My only problem with the potatoes is I have a mild allergy to them, so can only do this now and then.) I have yet to try the pasta but if I do it'll have to be one of the gluten-free versions.
I have been wanting to try the potatoes, was there a particular way you fixed them? Or do I just fix them and refrigerate over night and eat cold? I never thought I liked potatoes but I think a big skillet of fried potatoes and onions, or ramps would be good right about now.

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Old 07-29-2017, 20:00   #5
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Quote:
Originally Posted by alamogirl View Post
When I was first diagnosed, my doctor gave me a list of foods with a low GI. I noticed that many were fruits and grains. At the time, I thought I could eat fruits, but after "eating to the meter," I realized that I couldn't have fruits. I ate a handful of blackberries once, and that spiked up my BG to 158...YIKES!
I'm so blessed to still be able to eat many fruits, and see very little or no change. My years is a fruit basket, and I don't know what I would do. I spend years planting fruits so something different is ripe every week of spring through fall.

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Old 07-29-2017, 21:12   #6
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Quote:
Originally Posted by Blue Girl View Post
I have been wanting to try the potatoes, was there a particular way you fixed them? Or do I just fix them and refrigerate over night and eat cold? I never thought I liked potatoes but I think a big skillet of fried potatoes and onions, or ramps would be good right about now.
The basic procedure is to cook the potatoes, allow them to come to room temperature slowly, then refrigerate at least 24 hours. They cannot be heated again or the starch ceases to be resistant.


Previous member MCS posted quite a bit about resistant starch, aka “retrograde” potatoes. Here’s one of his posts with how he does it. The rest of the thread is informative as well.

http://www.diabetesforum.com/diabete...tml#post129634
Quote:
Potatoes work best boiled, then cut into big pieces, melt some butter and a few drops of vinegar, then allow to come to room temp, refrigerate for 24hrs. Small red potatoes work the best I had found, but I think others on here have used different potatoes with really good success.
While MCS recommends boiling potatoes, this article below says baking produces the highest percentage of resistant starch.

Preparation And Service Method Affects Resistant Starch Content Of Potatoes
Quote:
regardless of potato variety, the baked potatoes had significantly higher resistant starch at 3.6 grams of starch per 100 grams of food (3.6/100g on average) than boiled potatoes (2.4/100g). Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g)

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Old 07-29-2017, 21:26   #7
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Here's another discussion:

http://www.diabetesforum.com/diabete...questions.html

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Old 07-29-2017, 21:27   #8
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If anyone reading these posts about retrograde potatoes gives it a try, why not start a new thread for a discussion about it.

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Old 07-29-2017, 23:08   #9
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Quote:
Originally Posted by Blue Girl View Post
I'm so blessed to still be able to eat many fruits, and see very little or no change. My years is a fruit basket, and I don't know what I would do. I spend years planting fruits so something different is ripe every week of spring through fall.
im curious as to what fruits you eat that doesnt affect your BG? I only really know that a handful of berries is about the only thing typically..

thanks

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

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Old 07-29-2017, 23:12   #10
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Quote:
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im curious as to what fruits you eat that doesnt affect your BG? I only really know that a handful of berries is about the only thing typically..

thanks
I have had good luck with blueberries, strawberries, currants, black and red raspberries, and so far early harvest apples. Watermelon I do notice a small rise, but canal one does not change much. The week I was at the resort for conference I ate Cantalope 3x a day.

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