Whole grains for low GI?

That's what the charts say.

Brown rice is not better than white.

I like lentils.

Jennifer

Theo said:

I just downloaded the more recent GI/GL table for many
foods. I used to live mainly on brown rice, and would like
to do so again. But if I understand the table correctly,
whole brown rice isn't that much better than white rice.
Barley looks pretty safe, but is less to my taste.

Am I misinterpreting the data?

Thanks-

Theo

That's what the charts say.

Brown rice is not better than white.

I like lentils.

Jennifer

Theo said:

I just downloaded the more recent GI/GL table for many
foods. I used to live mainly on brown rice, and would like
to do so again. But if I understand the table correctly,
whole brown rice isn't that much better than white rice.
Barley looks pretty safe, but is less to my taste.

Am I misinterpreting the data?

Thanks-

Theo

Where do you download this info? Thanks

--
Tom Black [email hidden]

tomblackart.comtomblackart.comOpen ↗

"Theo" <[email hidden] (reply w/o spam)> wrote in
message news:oOcqc.78190$Ut1.1857343@bgtnsc05-
news.ops.worldnet.att.net...

Quoted message said:

I just downloaded the more recent GI/GL table for many
foods. I used to

live

Quoted message said:

mainly on brown rice, and would like to do so again. But
if I understand

the

Quoted message said:

table correctly, whole brown rice isn't that much better
than white rice. Barley looks pretty safe, but is less to
my taste.

Am I misinterpreting the data?

Thanks-

Theo

"Jennifer" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

That's what the charts say.

Brown rice is not better than white.

I like lentils.

Jennifer

Take a look at Channa Dal, a tasty lentil available in
indian grocery stores.

PJ

In article <[email hidden]>,

Jennifer said:

That's what the charts say.

Brown rice is not better than white.

However, for some of us, the fiber slows it enough that a
1/2-1 cup serving doesn't spike us. It all comes down to
what your meter says.

Priscilla

Priscilla...

There's really not much fiber in brown rice.

A half cup cooked only has 1.8g of fiber for it's 23g of
carbs.

Jennifer

Priscilla Ballou said:

In article <[email hidden]>, Jennifer

Quoted message said:

That's what the charts say.

Brown rice is not better than white.

However, for some of us, the fiber slows it enough that a
1/2-1 cup serving doesn't spike us. It all comes down to
what your meter says.

Priscilla

"Theo" <[email hidden] (reply w/o spam)> wrote in message
"]news:[email hidden]...

Quoted message said:

I just downloaded the more recent GI/GL table for many
foods. I used to

live

Quoted message said:

mainly on brown rice, and would like to do so again. But
if I understand

the

Quoted message said:

table correctly, whole brown rice isn't that much better
than white rice. Barley looks pretty safe, but is less to
my taste.

Am I misinterpreting the data?

Keep in mind that once you start adding other foods, the
entire GI changes. I can't eat any rice except in really
small amounts, mixed in other foods. I love barley and
have found that I can eat some in soup. But when I tried a
delicious barley casserole with pine nuts and mushrooms in
it, my BG was too high at two hours after eating. I did
have the carb count for the total dish and made sure not
to eat any more carbs than I normally do. So this didn't
work for me.

--
Type 2 users.bestweb.net~jboveOpen ↗

I do have both white and brown rice when ever I wish just
not in the amounts I used to. for me that means I can have
about 15 grams of carb of any kind of rice, bread or potato.
I went to a dietitian and got a great exchange type diet.

Thomas Muffaletto

--
The American Diabetes Associations Web Site. diabetes.orgaboutOpen ↗
diabetes.jsp MY VTX1300C 🙂 cruisercustomizing.c-cruisercustomizing.c-Open ↗
om/memberdetail.cfm?user_ID=162139

"Theo" <[email hidden] (reply w/o spam)> wrote in
message news:oOcqc.78190$Ut1.1857343@bgtnsc05-
news.ops.worldnet.att.net...

Quoted message said:

I just downloaded the more recent GI/GL table for many
foods. I used to

live

Quoted message said:

mainly on brown rice, and would like to do so again. But
if I understand

the

Quoted message said:

table correctly, whole brown rice isn't that much better
than white rice. Barley looks pretty safe, but is less to
my taste.

Am I misinterpreting the data?

Thanks-

Theo

"tom" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Where do you download this info? Thanks

ajcn.org5Open ↗

Theo said:

I just downloaded the more recent GI/GL table for many
foods. I used to live mainly on brown rice, and would like
to do so again. But if I understand the table correctly,
whole brown rice isn't that much better than white rice.
Barley looks pretty safe, but is less to my taste.

Am I misinterpreting the data?

I've found that rice alone spikes my BG, but when combining
it with low carb foods (e.g. thai or chinese food) the spike
is greatly lowered. The same holds for tortilla chips. When
combined with salsa, I get a much flatter/lower rise, but
possibly over a longer time span.

I'm guessing that the area under the curve (the graph of my
BG over time) is probably the same after eating N number of
carbs, but when the the curve is made longer (by lowering
the average glycemic index of what I've eaten), the height
of the curve is lowered. And the height of the curve is what
diabetics care about most. Otherwise, glycemic index (the
rate of carb absorption) would be irrelevant, and we would
care only about total carbs.

I suspect that the impact on BG of perhaps all high glycemic
index foods can be moderated in this way.

Randy

Theo said:

I just downloaded the more recent GI/GL table for many
foods. I used to live mainly on brown rice, and would like
to do so again. But if I understand the table correctly,
whole brown rice isn't that much better than white rice.
Barley looks pretty safe, but is less to my taste.

Am I misinterpreting the data?

Thanks-

Theo

The variety of rice makes more difference--basmati is better
than other varieties. So we eat brown basmati, available in
natural food supermarkets. But I can't have very much.

Pam t2 since Nov. 2003, diet and exercise.

Try using less water to achieve a firmer grain.

"Theo" <[email hidden] (reply w/o spam)> wrote in
message news:oOcqc.78190$Ut1.1857343@bgtnsc05-
news.ops.worldnet.att.net...

Quoted message said:

I just downloaded the more recent GI/GL table for many
foods. I used to

live

Quoted message said:

mainly on brown rice, and would like to do so again. But
if I understand

the

Quoted message said:

table correctly, whole brown rice isn't that much better
than white rice. Barley looks pretty safe, but is less to
my taste.

Am I misinterpreting the data?

Thanks-

Theo