I'm researching about starch.
My question: Can any diabetic confirm that he/she can eat any starchy food without observing blood glucose spikes? Which foods are good or bad for you (based on glucose measurements)?
I've read that beans, sorghum, pearly barley and "Hi-maize" contain "resistant starches" that are not digested in the small intestine, but are fermented by colonic bacteria, and their products are absorbed and provide energy. These starches (according to serious medical websites) do not raise blood glucose, so they are recommended to diabetics. People on diabetic forums don't even try to discuss such claims; they say everyone is different, try and see.
Are the following foods "safe" for you (add Yes or No):
My question: Can any diabetic confirm that he/she can eat any starchy food without observing blood glucose spikes? Which foods are good or bad for you (based on glucose measurements)?
I've read that beans, sorghum, pearly barley and "Hi-maize" contain "resistant starches" that are not digested in the small intestine, but are fermented by colonic bacteria, and their products are absorbed and provide energy. These starches (according to serious medical websites) do not raise blood glucose, so they are recommended to diabetics. People on diabetic forums don't even try to discuss such claims; they say everyone is different, try and see.
Are the following foods "safe" for you (add Yes or No):
- Apples
- Bananas
- Barley
- Beans
- Berries
- Carrots
- Chia seeds
- Chickpeas
- Jerusalem artichokes
- Lentils
- Mushrooms
- Nuts (which?)
- Oatmeal/oat bran
- Oranges
- Peas (green)
- Sorghum
- Soybeans
- Sweet potatoes
- Wholegrain bread
- Winter squash
- Does it help if you add high-fiber foods or fiber supplements (psyllium husk, Hi-maize resistant starch...) to your meals?
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