I was listening to a podcast from a couple years ago today and they stated that diabetics should eat complex carbohydrates like starches, grains, pasta, rice, ones that take longer to digest, and should avoid refined sugars and fructose like in fruits. Within the last 6 months I have been working on my diet trying to figure out what foods are better for me and it came down to the fewer starches I eat the lower my BG. I discovered this when my 1-hour reading after breakfast was 180-200 which consisted of one piece of toast with peanut butter and jam, and some fruit. I first varied the fruit and found out that bananas are the worse and oranges, grapes, and melon were the best but I still couldn't figure out why the spike. I then started varying the type of bread; whole-wheat, sourdough, low-carb cardboard, it didn't matter still the spike. I then tried the same food without the bread substituting a boiled egg and WOW, maybe 125 at the 1-hour and 99 at the 2-hour. I then went on a month of no bread, cut out rice, pasta, potatoes, anything that had complex sugars didn't pass my lips. My HA1c dropped a 1/2 a point and I no longer have the spikes. Today for lunch I splurged and had a 1/2 cup of Basmati rice, chicken and peas with an apple and BLAM, 210.
So why am I backwards (or was that MD on the podcast confused?). I know that foods affect us differently but so drastically?
Curious to know what others have discovered.