Diabetes Type 2 Support Group

i do both. when i have to have bread or pasta i make it whole wheat. has helped tons.

also if anyone knows i can find a wheat potato let me know.. lol

Read the labels. More fiber is better for lower blood sugar.

Sometimes there is a vast difference, because "whole grain" on the label means that it contains whole grain but is not necessarily enough to make a difference. 100% whole grain is a better choice.

I also look at calories, because that matters to me. There are good tasting foods with high fiber and less calories, just keep looking and trying.

You need to watch your carbs, so you need to make the most of them. Whole grain carbs are the best for you. I learned from my doctor that you need to have a protein at the same time as it slows down the absorption of the carbs. I was having problems with my blood sugar being to high two hours after breakfast even though I was eating oatmeal.

whole wheat pasta is ok. Dreamfields is white but has 5g of fiber portionally. My wheat potato finder is broke (sry) Happy has some good ideas. i eat RAW old-fashion oatmeal w/ light & lively yogurt mixed & PLZ dont use those single servings (very high salt!)
God Bless

You do have to pay attention to carbs, but the quality of carbs you eat can make it possible for you to eat more.

And it's more complicated than they let on, because there's whole wheat in the sense of "we ground up whole wheat to make this bread" and then there are wheat berries, which are TRULY whole in the sense of being intact. The more intact the grain is, the lower the glycemic index (GI) and the less it will raise your blood sugar. Thus traditional rolled oats have a lower GI than quick oats, and quick oats have a lower GI than Scottish oatmeal, and even Scottish oatmeal has a lower GI than oat flour. Whole oats or "oat groats" have the lowest GI of all.

Also: Whole grains that have been puffed, like corn puffs or puffed rice, have a much higher GI than unpuffed; somehow having air spaces in the grain raises the glycemic index, I forget why. For the same reason, pasta, which doesn't have air spaces, has a lower GI than bread, which does.

There is such a thing as a lower-GI potato!!! New or baby potatoes, the smaller the better, have a lower GI than the big honkers you'd usually buy. My book says the reason is a mystery, but to me it's obvious: the smaller the potato, the greater the ratio of fiber-rich skin to the hi-GI insides. This means of course that your best bet is to bake them whole or mash them with the skins for best results. All the flavor's in the jacket anyway, if you ask me.

Also, even the lowest-GI carbohydrate is usually low in fat. Fat is lethal for someone with impaired glucose tolerance, like us'ns, if only because they are so much higher than calories but probably also because they clog up the arteries ridiculously.

I forgot to add: you can lower the glycemic index of even potatoes by adding beans. Throw some nonfat chili beans in nonfat sauce (Brooks is my brand) on your oven fries and observe the difference in your after-meal blood test.

Yo!!! cliffie???? why not eat sweet potato?i stab thouroughly & nuke until ready. i like it plain but there is sugar free maple syrup etc
God Bless

I agree with chipchip. Sweet potatoes are an easy treat. That little hint of sweet can satisfy your sweettooth as well help fill you up.

I cannot argue with this. I love sweet potatoes myself.