Glycemic Index

As a diabetic it is important for you to understand what glycemic index (GI) is and what kinds of foods would be beneficial to you. GI relates the impact of food on the rate of release of glucose into your blood stream. Foods are considered either having a high, medium, or low GI. It is best to consume more foods that have a low to medium GI. Foods that have a high GI are broken down faster in the body and have a fast, high release of glucose in your blood; whereas low GI foods take longer to break down in the body and have a slower release of glucose in the blood. When calculating the GI, white bread or glucose are used; their GI is 100.

Examples of several but not all foods at the different levels:

Foods with LOW GI (55 or less):

Rolled oats

Fruits

Non-starchy vegetables

100% stone-ground whole wheat or pumpernickel bread

Lentils

Foods with MEDIUM GI (56-69)

Whole wheat

Couscous

Brown rice

Foods with HIGH GI (70+)

Melons

Instant oatmeal

White bread 

Pineapple

*The American Diabetes Association has much more information if you are interested. Their link can be found at the bottom of my page.*

Gratefulness

Happy Veterans Day!
Many thanks to all who have sacrificed for our country's freedom and all the families who stand behind you while you are on the front lines.
Gratefulness

Diabetes and Soups

Here is a question I received recently on FOODPICKER.org. 

I was diagnosed with type 2 diabetes last spring.  I enjoy eating hearty soups in the fall and winter months.  Can I still eat soup?  Are there any soups that are better for me to eat than others? 

Answer: Soups are very popular as the months begin to cool off and are an easy way to consume many types of vegetables. So yes, you can still eat soup but, you would want to choose soups with low or no sodium added. Making your own soup is one of the best ways to avoid throwing out older vegetables and decreasing your sodium intake. When making your own soup, use water as the "broth" and use a variety of vegetables, herbs, and spices to enhance the flavor. 

Soups that would be a better choice are one's with the following:

~Low or no sodium broth

~Whole grains (rice or noodles)

~Non starchy vegetables (carrots, broccoli, cauliflower, tomatoes)

Introduction

I am a Nutrition Editor at http://FOODPICKER.org - a website designed
to help people with diabetes. Feel free to ask any questions and I will do my best to answer!