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What I see here is that all of your snacks are manufactured items that essentially look like food, but really are not. Methods of processing would be key here.
Rice cakes are made by a process which enormously increases the glycemic load in that they are subjected to pressure (I think with heat) in processing which changes rice to a huge glycemic impact, garbanzos are boiled until the carb is essentially free sugar from the starch when processed to make the product hummus, although if you sprout the garbanzos and then process them their glycemic load is less but not recommeded with garbanzos - less of an issue with other legumes, (an by the way, hummus made with other legumes is yummy too with less of a glycemic impact, processed meats generally contain sugar and I would bet it is HFCS which causes a later rise in bg, etc.
Just like the rice in sushi is a higher sugar content rice and is also often soaked in a sugar solution too. Just because the label or "common knowledge" seems to point to a rational answer has nothing to do with how some-bodies (like yours and mine) react. Or, as I have discovered, even the insulin I use sometimes reacts differently and will cause a huge drop in bs when it shouldn't. So, I no longer take a dose of long-acting insulin before bed as I don't want to wake up dead, so to speak, even though my docs insist this cannot happen. Wrong! And if we used the old kind of animal insulin this would not happen, it only happens with the human analog version which is marketed as "safer" (read more profit at this point in time).
Seems like you are exquisitely sensitive, as am I. I have reached the point of not using anything that is manufactured. If I want it, I have to make it or do without.
Want to discuss more? I'd like that.
Judy K.
I'm type 2 and don't take meds anymore. In the beginning, I tested my BG whenever I tried a new food. My poor fingers looked like pin cushions. I found out early on what I could tolerate and what spiked the old blood sugar. After 5 years I pretty much have a core of foods that I like and stick with. I don't like surprises. Soy based products are good for me. I make a killer chocolate soy milk slurpee. It's just ice, soy milk and a hint of cocoa powder. I use the Soy Slender soy milk. Label says 1 carb per cup. It is sweetened w/ sucralose. I am very partial to soy chips, particularly apple cinnamon flavored by Gen Soy. For a salty snack, I recommend the dry roasted edamame by Seapoint Farms. They come in lightly salted and wasabi flavor. One thing that I have learned is tha no two diabetics are alike in their reactions to the foods consumed. One of my favorite quotes is attributed to President Reagan, "Trust but verify". You can't go wrong by following that credo, espcially when it comes to the carb load of the foods you eat. Hope this helps.
Pam
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Almost all "light" foods substitute carbs for fat, and the carbs they substitute are most likely fast carbs. After all, what else could they substitute? They're not going to add more expensive protein. I suppose they could stuff the bologna with sawdust or some other fiber, but then people would complain.
Rice cakes have a GI higher than 100 (glucose). I don't know why some people think of them as a healthy food.
Liquids will digest faster than solids, so depending on when you test your BG after eating, this could explain the protein drink effect. You might try making your own protein drinks, so you know exactly what's in them.