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EliseT 13 years ago.
A good website I like is LowCarbFriends.com and has got plenty of help for diabetics and low carb dieters + tons of recipes, etc. The bulletin board has lots of folks that are very helpful. I am finding that I do much better with lower carbs as I try to get my blood sugars down.
quinoa rates low on the Glycemic Index (35)
One thing to remember is that the instant or quick cooking version of a product (instant oatmeal, barley, rice etc.) should be avoided. The process of making them instant or quick cooking also makes them higher GI.
Elise, my doctor has put me on Byetta. My sugars are now in the 90’s and I’ve lost 28 pounds! The Byetta is an injection and I also take Fortamet which is like Metforman or Glucophage. (sp?)
My dietician told me that beans are a wonder food. Very good for diabetics.
Then again she told me to stay away from white rice.
Somethings I just can not do!
Diabetics and low carb eaters should have a look at this website. http://www.wholesomesweeteners.com/
Thanks for the advice everyone.
My Dr has had me on Duetact, which makes me practically nondiabetic – my sugars are 90. But it makes you just gain weight and gain weight.
So I am going off of it onto a less effective pill and am hoping to counter the effects by staying very low glycemic index.
I can’t hang with that bacon-and-eggs atkins.
so the site with the search function is great – no complicated charts to search through.
This is what I was looking for:
Barley – 22-48
Barley, cracked – 50
Barley, rolled – 66
Millet – 71
Rice, long-grained white – 50-64, average 56
Rice, short and medium grained white – 83-93
Rice, brown – 66-87
Wheat, whole kernels – 30-48
Wheat, bulgar (cracked wheat) – 46-53, average 48
It looks like I really need to check if that barley is rolled. What a difference!
I am shocked that long-grained white rice has a lower glycemic index than brown rice! Hallelujiah!
Another weird thing – one site says the thicker the pasta, the lower the index, and the longer it’s cooked, the higher the index. It doesn’t seem like something can magically change according to thickness or how long it’s cooked. Maybe it’s like caramelizing onion, where it turns to sugars.
On the glycemic index, foods are ranked from "high-GI" to "low-GI". High GI foods cause marked changes (elevations) in blood sugar after you eat them, and are high in carbohydrates (starches, which are broken down into sugar) or sugars. By contrast, low GI foods have much less effect on blood sugar levels and tend to have more fiber, protein, or fat content. Fiber-rich and protein-rich foods are also slow to digest, which leaves you feeling more full/satisfied longer, which helps you lose weight in the long run (in addition to the effects of less sugars in your diet.)
This page – http://www.mendosa.com/gilists.htm – has a list of 750 foods with their GI ranking from 1 to 100. Column #3 is the one you want to look at for the GI score.
Hope that helps a little bit!
My father and I have been doing a low carb diet for a year or so. We both have had success (both to the tune of about 90 pounds) but he has done a better job of maintaining and actually continuing to lose. He read this book
and switched to a low glycemic load diet last year and it works for him. It is very straightforward and easy to understand.
I have found that I need to be on something that is a little more strict or I tend to let things get away from me so I am back on the strict low carb now.
Ironically, I was just reading this:
http://lowcarbdiets.about.com/od/nutrition/a/wholewheatbread.htm
… didn’t see any clear solutions.
It does seem to me that there should be some good whole grain options.
This is a very good website:
I’m already familiar with the carb counting.
I am wondering which whole grains have a lower glycemic index, and what the glycemic index is for things like beans and dairy.
I’d rather not search through a bunch of charts if I can avoid it.
I am diabetic too, but actually not really…
I found out that all you have to do is lose weight and exersise and then it goes into remission. I can now eat whatever I want but I can never gain the weight back again….or else!
I love food……but I love my health, even more…just some "food for thought"
Do you have a per meal carbohydrate allowance? I’m Diabetic;am allowed 60 carbs per meal plus 30 for snack in eve. Must exercise 5times/week: walk treadmill 2-3miles at 3-4mph. Read labels! Go to dietician. Internet is full of info. I’ve had 34 carbs early this am: 3 slices Pepperridge Farms Very Thin toast and 8 oz of tomato juice. I can have Egg Beaters and turkey sausage [lower fat] later if I wish and still have carbs left on my diet! And so it goes. I am a serious foody and stay on the 210 carbs/day.
Being diabetic, I have read many books on the glycemic index and they basically come down to:
No:
White flour
sugar
white rice
Brown (baking/jacket) potatoes
I don’t want to go all crazy Atkins – I can’t take all the meat and cheese. I just want to be lower carb and follow the glycemic index
So which whole grains can I eat? Things like barley, oatmeal, etc. really vary – and I LOVE beans, so can I stay w the beans and the dairy products?
The Glycemic Index
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