[Previous Months][Date Index][Thread Index][Join - Register][Login]
[Message Prev][Message Next][Thread Prev][Thread Next]

Re: [IP] casting call



Thanks for the thorough answer and help Bob.  I'll try to keep this in
mind the next time I eat foods with a high Glycemic Index.

Becky D.

Bob Burnett wrote:
> 
> Becky:
> 
> One thing to be aware of is the "Glycemic Index" of foods. The GI is a
> relative ranking of foods based on how quickly they will affect your blood
> glucose levels. Glucose is used as one reference, with a ranking of 100
> (white bread is also used as a reference). The GI listed for foods is how
> they compare to pure glucose - the closer the Glycemic Index is to the
> reference of 100, the more closely it approximates pure glucose in quickly
> raising your blood sugar. Generally, foods with high GI rankings raise your
> BG very quickly
> 
> Rice cakes generally have a GI of 85 - that's pretty high. Many breakfast
> cereals also have a high GI factor - Kellogg's Corn Fakes have a GI of 77;
> Rice Krispies have a GI of 89; Kellogg's Cocopops have a GI of 77.
> 
> Randall raised the issue with baked potatoes. The average GI for baked
> potatoes is 85. (this will vary, based on which type of potato you have).
> This is pretty darn close to the same effect that pure glucose will have on
> your BG!
> 
> Simply avoiding high GI foods is not the best answer, because it limits our
> choices and flexibility. One suggestion is to choose carefully. A mix of
> higher GI foods can often be balanced with foods with a lower GI, or the
> effects of the high GI food can be slowed somewhat if foods with higher
> levels of fat or proteins are mixed in. Using the examples with the foods I
> listed above, you can easily see why a breakfast of baked potato, rice cake
> and Kellogg's Cocopops will raise your BG pretty quickly (besides which,
> this particular combo is likely to destroy any taste buds you have ;-))
> 
> Trying to match the predicted BG rise with a "slower" insulin like Regular
> or Velosulin requires sufficient lead time before eating and can require
> some juggling before you get it just right. Humalog may help in these
> situations, if it's part of your treatment plan.
> 
> Rick Mendosa's web site (see link on Insulin Pumper's page) has good
> material on the Glycemic Index. It is not
> the answer for everything, but it helps explain the effect that some foods
> have on an otherwise carefully planned day ;-)
> 
> Bob Burnett
> 
> mailto:email @ redacted
> 
> Becky D. wrote:
> 
> >Same thing happens to me when I eat rice or flour/baking powder
> >bisquits.  Neither are desserts but wow can they make my bg soar!
> >Usually spikes about 4-6 hours AFTER the meal.  I even ate the same meal
> >twice in a row to test it again in case I had calculated wrong.  When I
> >count the carbs and bolus to cover for a dessert, no problem.  But the
> >rice and plain busiquits.....watch out!  I'm guessing I need to bolus
> >more and extend the square wave longer when I eat these foods.
> >
> >Becky D.
> >
> >Randall Winchester wrote:
> >>
> <snip>
> 
> >> The pump helps me to handle cake, pie and other such foods - the only
> >> one I really have a problem with is baked potatoes...  I can measure,
> >> calculate, bolus, wait a while, eat the baked potatoe and my bg
> >> spikes way up.  I've even tried eating it when the insulin peak
> >> hits...  something about the simple carbohydrate (starch) in the
> >> potatoe versus the complex (well slightly more!) carbohydrates in the
> >> pastries...
> >>
> >> Randall Winchester
> >>
> 
> ----------------------------------------------------------
> Insulin-Pumpers website http://www.bizsystems.com/Diabetes/
> For subscribe / unsubscribe information,
> send the next two lines in a message
> info
> end
> to the e-mail address: email @ redacted

-- 
Becky Draper
Hammond, WI
email @ redacted
----------------------------------------------------------
Insulin-Pumpers website http://www.bizsystems.com/Diabetes/
For subscribe / unsubscribe information,
send the next two lines in a message
info
end
to the e-mail address: email @ redacted