Kai - There shouldn't be any difference between a pre- and a full diabetes diet since the pre- is trying to stave off full diabetes for as long as possible and eating a low carb diet, getting enough exercise and sleep are key to keeping your blood glucose levels as close to normal as possible. And although people and website recommend certain things, each person must determine how their bodies deal with foods Since I've never been a breakfast eater all my life, eating 2 starches and fruit would be insane. The first food I want in my body is usually protein--my body craves protein first (well, craves water first I guess, then coffee, then protein). But I've never been a big carb eater anyway. And saying "2 starches...plus fruit" isn't real useful to a diabetic (pre or elsewise)--we actually use numbers because it's more specific. A foot high stack of pancakes could qualify as one starch, and a large side of hash browns could qualify (in some minds) as a second starch, with a large mixing bowl full of chopped tropical fruit as "fruit"--but by the numbers, one slice of bread or toast is about 15 to 25 grams of carbohydrates so that pancake stack would be equal to about 36 or so pieces of bread--which is a lot of carbs right there. The hash browns would be more. And one regular plum-sized fruit equals about 15 grams of carbs so a whole mixing bowl's worth of fruit--would be insane considering most careful diabetics try to keep their breakfast carb intake 45 grams or less. For a diabetic, knowing how many calories are the maximum you should have for each meal is important because a lot of us try to do less then that just so our blood sugar levels don't go too high. The dietitian recommend for me 45grams of carbs for breakfast, 45-60 for lunch, 45-60 for dinner and if I wanted I could have 15 grams of carbs for a snack--but I seldom use all my carb allotment and am very very selective about what I want to use my carbs on--do I want to eat 5 Snickers bars or would I feel better eating stir fried veggies with chicken and hot sauce. I choose the veggies and chicken because I know it's going to make me feel full and will give me the vitamins, mineral and protein I need (and I add a little rice or pasta, etc., for the carbs).
buffalo - Who ever thinks that 2 starches and fruit are in denial or not diabetic. A great breakfast for a diabetic is Bacon and Eggs and a tall glass of tomato juice with celery salt and pepper/with a stick of celery. WOW. No toast...http://www.mendosa.com/gilists.htm
This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. 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 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.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
Tabea - Yes, 2 starches + fruit for breakfast is too high in carbs for most diabetics. Whoever gave that advice obviously a)was not diabetic b)never tested their blood sugar after eating a high carb breakfast.
Anybody with a carbohydrate intolerance would benefit from a low-carb diet. Carbs are what primarily raise blood sugar.
Are recipes for a diabetic type 2 the same for a pre diabetic? Type 2 most say have 2 starches for breakfast, plus fruit. Isn't that too much?
John W - There really isn't a diabetic meal plan other than healthy. After all, you should be healthy if you're going to choose a meal plan...
ReplyDeleteKai - There shouldn't be any difference between a pre- and a full diabetes diet since the pre- is trying to stave off full diabetes for as long as possible and eating a low carb diet, getting enough exercise and sleep are key to keeping your blood glucose levels as close to normal as possible. And although people and website recommend certain things, each person must determine how their bodies deal with foods Since I've never been a breakfast eater all my life, eating 2 starches and fruit would be insane. The first food I want in my body is usually protein--my body craves protein first (well, craves water first I guess, then coffee, then protein). But I've never been a big carb eater anyway. And saying "2 starches...plus fruit" isn't real useful to a diabetic (pre or elsewise)--we actually use numbers because it's more specific. A foot high stack of pancakes could qualify as one starch, and a large side of hash browns could qualify (in some minds) as a second starch, with a large mixing bowl full of chopped tropical fruit as "fruit"--but by the numbers, one slice of bread or toast is about 15 to 25 grams of carbohydrates so that pancake stack would be equal to about 36 or so pieces of bread--which is a lot of carbs right there. The hash browns would be more. And one regular plum-sized fruit equals about 15 grams of carbs so a whole mixing bowl's worth of fruit--would be insane considering most careful diabetics try to keep their breakfast carb intake 45 grams or less. For a diabetic, knowing how many calories are the maximum you should have for each meal is important because a lot of us try to do less then that just so our blood sugar levels don't go too high. The dietitian recommend for me 45grams of carbs for breakfast, 45-60 for lunch, 45-60 for dinner and if I wanted I could have 15 grams of carbs for a snack--but I seldom use all my carb allotment and am very very selective about what I want to use my carbs on--do I want to eat 5 Snickers bars or would I feel better eating stir fried veggies with chicken and hot sauce. I choose the veggies and chicken because I know it's going to make me feel full and will give me the vitamins, mineral and protein I need (and I add a little rice or pasta, etc., for the carbs).
ReplyDeletebuffalo - Who ever thinks that 2 starches and fruit are in denial or not diabetic.
ReplyDeleteA great breakfast for a diabetic is Bacon and Eggs and a tall glass of tomato juice with celery salt and pepper/with a stick of celery. WOW. No toast...http://www.mendosa.com/gilists.htm
This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. 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 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.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
Take care
Buff
Tabea - Yes, 2 starches + fruit for breakfast is too high in carbs for most diabetics. Whoever gave that advice obviously a)was not diabetic b)never tested their blood sugar after eating a high carb breakfast.
ReplyDeleteAnybody with a carbohydrate intolerance would benefit from a low-carb diet. Carbs are what primarily raise blood sugar.