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.

Views: 11

Comment by Kat on June 4, 2009 at 1:40am
Nah, you're definitely not a freak. There are a ton of people here that follow a lower/low carb diet. While it's true that complex carbs are digested slower than refined sugars (they have a lower glycemic index) they still raise your blood sugar, especially if you can't take insulin to compensate. And the more carbs you eat, the higher the spike. As simple as that. The idea that it's okay to eat a ton of carbs as long as you stay away from sugar is pretty outdated.
Comment by Suzanne on June 4, 2009 at 6:51am
I have been diabetic a long time and I have always been told to eat tons of carbs. This is the way they have always taught new diabetics to eat. Heck, it is still on the ADA's website! My post meal numbers spike like crazy if I eat a high glycemic meal so I try to pick smarter carbs now. I am not ready to go low carb, I love carbs too much, hahaha! But if I choose smarter carbs like brown rice and broccoli, I can still have carbs I like without a crazy spike. Everyone is different so keep doing what you are doing and experimenting. Check out Jenny's page here, she gives great info that can help you with the whole carb thing.
Comment by Todd T. on June 4, 2009 at 7:53am
Thanks to both of you, although I have been a diagnosed diabetic for nearly 4 years and understand biochemistry some, it still confuses me. My head will explode in 3,2,1.....
Comment by Kat on June 4, 2009 at 8:30am
I second the recommendation of Blood Sugar 101 before your head goes boom. Very messy that. :)
Comment by Todd T. on June 4, 2009 at 10:24am
Wow, where has this site been for the last 4 years. Started reading some of it this morning and it is good, very informative. Thanks for the tip.
Comment by Jessica C on June 4, 2009 at 10:38am
Endocrinologists and CDEs will say that it is normal and expected for a diabetic to spike after meals. If consuming carbs, you really cannot avoid it. =)
Comment by Todd T. on June 4, 2009 at 10:45am
I have also read that spikes above 140 lead to complications... what to believe...
Comment by Gerri on June 4, 2009 at 11:02am
I'm Type 1 & eat very low carb. The ADA guidelines still stress a diet that's too high in carbs for most diabetics to control BG. Because they advocate higher carbs, they correspondingly tout A1cs that are higher than they should be:) Dieticians, nutritionists & most doctors also recommend diets that are too high carb for diabetics. So, we all have gotten the same message over & over until it's been accepted as fact.

High carb diets have been linked to unhealthy lipid profiles for diabetics & non-diabetics. The high carb/low fat diet appears to be wrong. We could live long healthy lives without ever eating grains, starchy vegetables, beans.

Glycemic Index research hasn't included diabetics, from the research I've seen. My experience has been that high GI or low GI have the pretty much the same effect on my BG. I just stick to low carb for better results.
Comment by Michelle on June 4, 2009 at 6:48pm
Hi, I'm a type 1 and do not eat complex carbohydrates in grains (cereal, breads, pastas, rice, refined grains) ,beans, and dairy products. Fruit is the same for me and is way better for my blood sugar! I prefer the lower sugar fruits like berries and melons. I think the complex carbs are harder to digest and require lots of insulin.
I use to eat tons of complex carbs in cereals, breads, and soy but since I stopped it has done wonders for my blood sugar and insulin needs. There's a name for this diet anyway, it's basically a "paleolithic diet" because it excludes those complex carbs found in grain and beans because they weren't around for our ancestors until recently.
Comment by Todd T. on June 4, 2009 at 7:57pm
So let me get this straight, Gerri & Judith, the ADA et. al. promote complex carbs so that we spend more money on food and insulin? I smell conspiracy... Gerri, you brought up GI index which is very popular in Australia but has not caught on here, what's the deal? Are they deliberately keeping information from the public? I tried to follow a low GI diet but also discover that is varies with me (I think they actually mention that - YMMV).
Michelle, I love the paleolithic diet idea. Does that differ from Raw foods? Where does vegan fit in there? I also like the low-carb diet. At times I miss potatoes and rice, but give me a big salad with lots of veg an some protein and I am set.
Thanks for all your comment. I am relatively new to Tu so if you have some recommendations for me please pass them on.
Cheers.

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