Ditto!! I used to do bagels regularly now I am off to extra fibre english muffins which seem so much better. One trick thatcan slow down the rate of absortion and make a high GI food become a lower value GI is to take 4 teaspoons of Lemon Juice in a glass of water - remember to add the 2 carbs for the lemon juice - So I add some lo cal sweetner and am becoming a sugar free lemonade fan - it really worlks and helps level out the peaks and valleys. Vinegar also has the same effect.
french fries are lower gi due to the added fat!! GI really does make a difference!!!
have you tried the low carb flours at netrition? Sweet potatoes are much better than white and potatoes baked w skins are better than mashed. The more fibre the better
beans are generally low on the GI scale!
At the moment I’d say “the rule is that there is no rule”, though there probably is.
I’m type 1 but I’ve had this, too. A 1:10 ratio worked perfectly for chocolate but 1:15 was too much for a whole grain sandwich…(In both cases I knew how many carbs it was!)
Only thing I can say for sure so far: I can make a difference what you eat even if it has the same amount of carbs.
I’ve made the experience that foods with a higher amount of industrial sugar or more processed foods tend to require more insulin than e.g. fruits. But that goes for me, and not necessarily for everyone else in the same way.
For a type 2 who doesn’t take insulin that could mean that certain foods make the bg spike more likely than others.
I suspect it has something to do with glycemic load. Beans have a much lower GL, so will digest more slowly giving you a long hump instead of a spike?
I know I am late to the party on this one but for me the gluten in the food can have a bg raising effect. That bagel is loaded with gluten and could have an impact. Once I cut my gluten intake almost nothing the spikes really started going down.
All carbs turn to sugar (glucose) when processed in the body.There are simple carbs and complex carbs.Simple carbs are not as good for you as complex.They spike and drop the blood sugar in the body.Complex carbs stay with you longer and they do not rise and fall so quickly.There is a book out that is about the Glycemic Index.It tells you what foods are longer lasting and which one spike and fall quickly.The book is called the Glucose Revolution.I highlyrecommend it.
Simple carbs not so good…Flour ,potatoes,rice (white especially) are really to be avoided.
Complex carbs would be Whole grains,ect.
Fruit if eaten are best in this order…Watermelon,Strawberries,Blueberries.they contain fructose another type of sugar.Will stop but recommend that Glycemic Index.The one is one persons take on the index and personal research out of Australia.