I know this is not really what you are asking, but your questions brings to
mind another question for me. I have never had a fasting blood sugar level
of 85 unless I am crashing. I have a fasting of about 150, then I take
meds when I get up. I eat breakfast, and my sugar almost always goes to at
least 210 and as high as 300 if I eat any carbs at all. This is pretty
consistent for me so I am feeling like I am not doing so well.

Does everyone else really have the ability to keep their sugar below these
levels and still eat? I have come to hate protein for breakfast, but even
1 cup of Cheerios sets me into a rapid spiral, so just wondering if my
diabetes is different for everyone else's.

Carole
----- Original Message -----
From: <lists@...>
To: <TypeTwo@yahoogroups.com>
Sent: Friday, December 20, 2002 9:27 AM
Subject: [TypeTwo] Re: A New Bread I Discovered/Why bother with Glycemic
Index...?


> --- In TypeTwo@yahoogroups.com, Lounurse@a... wrote:
> > <PRE>I tried the soy noodles also, they never did get soft enough
> and didn't
> > taste like noodles. ycccck............Louise
>
> Does Glycemic index matter?
>
> I know many diabetics try to eat a particular kind of bread, so that
> sugar levels rise slowly or less after a meal.
>
> But have you actually did an experiment to check if it actually
> matters...
>
> Consider someone who eats a sandwich for breakfast. He/she starts
> with almost same /similar fasting levels, and then eats low glyemic
> soy bread on day 1, and high glycemic normal bread on day 2.
>
> The results are as follows:
>
> eg.
>
> Day 1 Day 2
>
> Fasting 80 82
> After
> breakfast 150 148
>
> A typical diabetic meal should consist of carbohydrate,
> monounsaturated fat, and protien. So think of a tuna sandwich with
> one of those new spreads made from canola oil or hummus. Add sun
> dried tomatoes and veggies to make it bigger without adding extra
> calories.
>
> If you are not eating a pure carb meal, the glycemic index of the
> total meal is very low. Fats and protiens are digested very slowly.
> So if your bread is high glycemic French sourdough, the canola spread
> and tuna will slow down digestion, and your sugar levels will rise
> slowly.
>
> So as long as you are not eating just bread, worrying about the type
> of bread might be an extra burden which is not worth it...
>
>
>
>
>
>
>
>
>
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