I was diagnosed as severely hyperglycemic (99.9th percentile apparently) and a Type 2 diabetic over 4.5 years ago. I wrote up my experience after about 2 years in case it was of interest to anyone else. It took me that long to establish whether I’d got to a stable enough position, although I’d got my blood sugar under reasonable control within a year. Things have stayed the same since.
I was steady with diet and exercise for a little more than a decade. And then menopause hit. Hard. And then Fibromyalgia hit. And then I had a heart attack. But a very small dose of standard meds along with BP control aids has steadied things out. Best regards…..Judith
eating foods with fat actually satisfied me and I did not feel hungry. For example eating an avocado which is high in (good) fat was much better compared to corn flakes as it did not raise my blood sugar much but filled me up more than the bowl of corn flakes and for longer.
Very useful information .
Even with the starchier complex carbohydrates (spelt wholegrain spaghetti, organic wholegrain rolled oats, brown wholegrain rice) my blood sugar spikes.
As far as blood sugar goes, do you see any advantage to whole-grain products over fully milled products (white rice, regular standard pasta, etc.)?
Purely from a blood sugar standpoint, I have not experienced any advantage with whole-grain products over fully milled products. If they contain the same amount of carbohydrates they both raise my blood sugar level about the same.
From reading forums I get the impression this is something that is person specific with some folks saying they have experienced some advantage, but alas not for me.
From a non-blood sugar standpoint if I had to choose between two products with the same amount of carbs I’d go for whole-grain as its less processed and so likely retains more nutrients. But in practice I avoid both if I can.
