Low glycemic index foods

I am wondering if anyone uses a low glycemic approach to their treatment? I am just starting to do some research and trial and error on the subject. It seems to have some merit. If anyone has any useful info on the matter I would appreciate the input.

Hi Hilary, it helps you to know what to expect and make choices but you still need to check how you as an individual react. I as a type 2, use a combination of Dr Berstein and glycemic index to control very nicely. I have been able to drop the Actos about a year ago and the Januvia stops Sunday as an experiment, Dr approved, we work as a team.

I am type 1 & am trying to control swings. I have been experimenting with low gi the lst few days and have had some good results. Just looking for others who may have some useful tips. I definitely would not stop checking. I am a faithful 8 times or more a day. Thanks for the input. It sounds like you are doing well.

Hilary, I use a low glycemic load approach, instead of low glycemic index. From the Mendosa website: “A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food’s effect on blood sugar. That is where the Glycemic Load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn’t a lot of it, so watermelon’s glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.” Sites like http://www.mendosa.com/gilists.htm, and http://www.nutritiondata.com, have a wealth of information on the glycemic load, and NutritionData even has a searchable database, PLUS you can enter your own foods and analyze them for Glycemic Load.

I also, like Dave in MD, follow a low carb diet. It’s the only way I gain control of my numbers, otherwise I’d easily be over 200 right now. I can’t handle much more than 40 g of carb a meal, and generally stick to about 30 g a meal, and less than 10 for breakfast. Hope this helps…

I’m still researching this myself. However, to my understanding, this is not a perfect/proven science?

Glycemic load, at least, has worked for me, so far… but if I exceed 18 or so, I start spiking. 20 is supposed to be the max.

Hi Hilary,

I haven’t found glycemic index to be helpful. I’m also a T1.

Something to bear in mind is that non-diabetic subjects were used to determine GI. Obviously we don’t respond the same to food:) Glycemic index may have more merit for T2s.

Brown rice or white, white bread or whole wheat, it’s all pure sugar in my body. Sooner or slightly later, it will hit. Maybe you’ll see different results.

My understanding is that the GI shows how fast or slow your body breaks down food into glucose in the body. I have been experimenting over the last week and it seems to work for me. THings like rice and white bread are high on the GI and so I am staying away from that. But things like steel cut oats and pumpernickle bread work. It’s just another tool and kind of interesting.

I think we all vary with how we metabolize food. The GI index is based on the average response. Personally I like the carb counting method. I know I spike 4-5 points for every carb I eat no matter what the GI index. I feel most things on the GI Index tend to spike me.