How different foods affect blood sugar levels – compared to teaspoons of sugar
For people with diabetes, it’s not the carb count of a food that matters most, but how much it affects blood sugar levels. So how bad are different foods compared to, say, spoonfuls of sugar?
That’s something that Dr. David Unwin has focused on teaching his patients, with great results, according to this new paper.
Take a look at the picture above. A serving of potatoes has a similar effect as 8 teaspoons of sugar, and rice is even worse. Meanwhile eggs (a low-carb staple) was like 0 tea spoons.
So what happens to Dr. Unwin’s patients on a low-carb diet? His research shows that their body weight, waist circumference and blood glucose all fell while they reported high satisfaction with the diet and more energy.
It’s quite a mystery that the biggest diabetes associations and governments around the world keep recommending starchy and sugary foods as a suitable diet for diabetes and obesity patients.
The high glycemic index of rice explains much - I was wondering why I felt so bad after supposedly small cheats.
The final thing is after regaining a bit of weight and some blood work with high Urea and a high-ish blood sugar after a 12 hour fast (in the morning) I had to cut back protein. It is supposed to be LCHF(moderate protein), but I was really doing LCHPMF - since I don't normally drink olive oil or chew butter, it has to be on or in something. So I pushed for fattier meats (steak and salami over chicken or turkey), more butter stir-fried or sauteed vegetables, nuts. The protein apparently carb-loaded my Liver in the morning - I wasn't hungry but I wasn't in ketosis either. I'm dropping weight again, and am less hungry.
Protein has a theoretically low glycemic index, but check what your liver is doing hours later if you eat more than needed
That's why their traditional high carb low fat diet worked for them.
http://www.nytimes.com/2016/08/17/dining/new-native-american-cuisine....
This is the article that led me to it.
http://civileats.com/2016/08/23/the-native-foods-we-should-be-eating/
Today there's probably way more variation than in the old days, even in the countryside.
China even imports lots of rice according to this:
http://reliefweb.int/report/china/china-world’s-largest-rice-import...
Wonder what they do with all that rice? :)
I used low carb diet for almost 3 months (May to August), lost 8kg weight, HBA1c dropped from 6.2 to 5.7 in 3 months !! My belly fat has reduced But it seems I have lost muscle mass too!! I just wonder if I cut my carb little too much?
I didn't eat high fat much as I thought it shall increase my cholesterol further (it was 5.2 in May already- I didn't check cholesterol in August) though I read high fat doesn't necessarily increase cholesterol !
For example, 1gm of carb will raise person's blood sugar by x so that with each additional gm of carb there is a high likelihood the person will go over normal limits if they have impaired glucose metabolism.
This then follows that any diet for someone would be low enough to elicit a mild blood sugar response.
Today they get fat and sick.
That is where our generation has gone wrong. People find it too hard to chop a carrot.
Are you sure you don't mean jasmine rice which has a much higher glycemic index and glycemic load?
There are many varieties of basmati rice which is why a range is typically presented. Jasmine rice will be higher than noted here for basmati.