I've been controlling my carbohydrates less fiber. Are you saying the sugars in fruit are okay for us diabetics, and we only need to avoid starch?
Dear Kelly,
Good question. Actually, I didn't address that question in this post. I do try to minimize the fruit that I eat. The only fruit I eat with any appreciable amount of fructose is berries. I eat a lot of avocados, but they don't have any fructose. A lot of fructose is hard on our livers, as I have written several times, including this article, "The Trouble with Fructose."
David
I enjoyed your article very much and I agree there are not a lot of Starch products as a Diabetic we can eat. I avoid most of them. I eat a lot of salads, green beans, brussel sprouts, grilled vegetables, etc. I do eat Nature's Own Whole Wheat Bread, with only 10 carbs per slice, blue berries, strawberries [small amounts] and Kashi Cereal [1/2 cup] for breakfast. I always measure my food portions, and keep a food log which really helps me keep focused. The choices are not many for us to pick from for sure but what I do eat I enjoy. I am always searching for something new/healthy for me to try.
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David, you're describing my most difficult dietary hurdle. If I do not eat the grains you mentioned (especially the McDougal list) I don't even need to take Metformin. But every so often I hallucinate that I can go ahead and eat a high carb food - and my blood sugar rises to dangerous heights every time (despite losing 30 lbs and staying on the low end of my BMI range). Thank you for the reminder - I'm going to throw out the quinoa. BTW, I use it to take up excess water when I make a dish that is too runny. In the summer I dehydrate tomatoes every day. Tasty dehydrated tomatoes make a great addition to most stews anyway. Thanks for your post.
I have a question rather than a comment. I recently read about "resistant starch" such as chilling potatoes after they are cooked and white kidney beans. What is the science behind this? Is there any truth to the study?
Resistant starch exists. Yes, there is science behind it. But we need to avoid it too.
David
My experience with testing various types of "resistant starch" with my meter:
The quantity I can consume and still avoid exceeding 120mg/dl* at any point between the first bite and 2 hrs is so small those starches aren't worth the time preparing.
That said, everyone responds differently so prepare a meal with "resistant starch" and be sure to test afterward. The answer to your question will be revealed.
* I chose 120mg/dl as my never-exceed limit because 140mg/dl is where tissue damage occurs.