Re: Maxine

[Guest guest]

Marilyn---I had to jump in here to comment...I am about to convert myself to a

fairly good following of the GI (remember that GI is primary in Europe)....I

can't understand the exchange system that is part of GI, but I can understand

the science of GI, and the science of complex and simple sugars, carbs, and

starches (this is what is the base for the GI).......The whole thing is

complicated yet simple if you work at it.....Talk about weird---I can eat 2 cups

of pasta with my evening meal with meat sauce and have a normal 120 bg in the

morning.....I don't get it---pasta does not increase mine......I only eat

unprocessed grain in my grain foods. Like whole grain breads.....as little as

possible of processed grains-----I eat fried rice (1/2 cup) if I have rice, but

can only eat a small baked potato (counts about 22 gr. carbs)...my insulin

exchange is 4 units per carb count (15 gr.) One of the secrets is to elliminate

fructose (in processed foods) which reduces cell resistance...........ROLF

[alldiabeticinternational] Maxine

Hi Maxine, I am sure you will receive several thoughts on this. Each time I

go to the diabetic society, I leave frustrated because they do not accept the

glycemic index here. They do recommend brown rice opposed to white, whole

grains opposed to white bread or tortillas. My complaint comes when I talk to

them about glycemic index, they blow it off, saying it is not important. This

flies in the face of what they tell me about brown vs white, but they will not

endorse the GI.

Most programs including that given by my diabetes educator and my doctor who

oversee my progress, follow the low glycaemic diet based on the one put out by

the Diabetes Association of Australia, The Anti-Cancer Council and the

National Heart Foundation. The emphasis is on decreasing the fats eaten and

encourages only low glycaemic carbohydrates. My diet calls for the low

glycaemic

lentils, pasta, basmati rice, sweet potato, corn, wholegrain bread, oatmeal

and

fibre etc as making up the bulk of my meals. Three pieces of fruit, unlimited

vegetables, low fat dairy products (not to exceed 30g of fat a day) and, 120g

of

meat are allowed.

The recipes you see here, are generally under 45 carbs per serving. This is

what I am told by the diabetes educators. I realize some people may not do 45

per meal, and I do ask people to make their choices wisely. Each of us are

able to eat different things, as our bodies tolerate different things. I can

eat potato without a significant rise, yet rice, goes straight up for me.

This

is why testing is so important. We need to know what ingredients affect each

of us. You are the authoritarian of your body. You know how you feel. Hope

this makes some sense to you. Enjoyed your post. Hugs, Marilyn

My problem is, that reading back through the archives, many of these products

seem to be on most members forbidden list and I am very confused.