I switched from white starches (breads & pastas) to whole wheats several years back when I was 1st diagnosed with diabetes. I can’t say it has done a lot to improve my readings. I still spike pretty bad following eating these. Any ideas for a low glycemic index bread or pasta?
5:59 pm on July 30th, 2010
There isn’t anything.
Sorry. One piece of bread should be all right depending on what else you eat.
Everytime you spike you are damaging an organ.
Try not to spike at all.
6:15 pm on July 30th, 2010
oat meal products may be best for diabetic
6:40 pm on July 30th, 2010
You need to adjuts you volume. that is — eat less,. Only one piece of bread.
AND — you;be got to watch everything else, too, like ALL carbohydrates — sugars, potatoes, rice, etc.
7:31 pm on July 30th, 2010
eat all u want ,,u r gonna die anyway,,,,we all r,,,,bummer huh!
7:33 pm on July 30th, 2010
Yes, try eating barley, rye or oats. In a recent research study, these grains were found to control blood sugar best for diabetics throughout the day.
8:22 pm on July 30th, 2010
I found almost no difference between white and wheat bread, or white and wheat pasta — they all caused unacceptably high spikes for me. Even the “Dreamfields” pasta didn’t work for me. So I eat different things instead.
Instead of bread, I might have any of the following:
- low-carb lavash or pita (we get Joseph’s brand at our local grocery store. The lavash is 7 g carb, 3 of which are fiber; the pita is 8 g, 4 of which are fiber, so both are 4 g net.)
- GG Scandinavian Crispbread: it’s almost all fiber; it’s basically bran held together with water. It tastes a bit like pressed sawdust at first, but I have acquired a taste for it now.
- Bran-a-Crisp: they tasted like wood pulp at first, but they taste almost decadent now compared to the even-more-fibrous GG crispbread
- Wasa crispbread (check the carb counts; some a much higher than others — the fiber rye is the lowest, I think, though I haven’t bought them lately)
Instead of pasta:
- for spaghetti: spaghetti squash
- for ziti or penne-sized pasta: green beans
- for lasagna: sheets of extra-firm tofu cut thin with a cheese slicer
Instead of rice: grated steamed cauliflower
Instead of potatoes:
- mashed: mashed and seasoned cauliflower
- roasted: small white purple-topped turnips, lightly oiled and seasoned
- cubed (like for hash browns or in stew or chowder): small white turnips again
- shredded (like for potato pancakes): shredded zucchini
- potato salad: lightly steamed bite-size chunks of cauliflower in your favorite potato-salad recipe
Instead of oatmeal: a bowl of hot cereal that is mainly ground flax seeds and hot water, plus some ground almonds, and just two spoonfuls of real oatmeal mixed in for flavor. (Oatmeal is a huge spiker for me, although I often see it being touted as diabetic-friendly.)
Instead of almost any kind of beans (as in chili): Eden’s Black Soybeans. For some reason they have a much lower carb count / higher fiber amount than regular beans or white soybeans have.
A lot of these are acquired tastes. I had never even heard of spaghetti squash before being diagnosed as a T2. It’s still the only kind of squash I’ll eat — I really dislike all other kinds. Cauliflower used to make me gag, but only after experimenting have I found that what I really don’t like is _overcooked_ cauliflower — light cooking and the proper seasoning make all the difference in the world. Turnip was another huge turnoff for me; it’s bitter and nasty. I read a trick that makes it much more palatable: peel and cut it, and then soak in a bowl of water with some cream in it. Drain it off before cooking. It takes the bitterness away.