Still Learning
Bat 20
learned that stress could make those numbers spike out. I received an upsetting
phone call yesterday morning right after I tested my B/G levels which were a
little high anyway from what the medics call the "Dawn Phenomena."
Seems during the night as your B/G levels slide down the Liver, thinking you
are gonna slip into a diabetic coma, shoots out squirts of Glucose. Thus you
have the "Dawn Phenomena"
Well after that damn phone call I tested an hour later and the number climbed
higher. Another hour, another test and the damn level had increased
dramatically.
All this without putting a drop of food in my mouth. Finally after forcing my
self to meditate on calmer things the numbers started dropping.
All the nutritionists say that a slice of white bread will cause your B/G level
to spike and whole grain is much better because as a complex carbohydrate it
takes longer to convert to sugar (Glucose) Well, I found out that may be true
for some, but not for me. This morning I had two poached eggs, 4oz OJ, and one
slice of whole grain toast. My B/G level spiked out to 315 and that's higher
than it's been in three weeks.
I have had those little sourdough rolls that you brown and serve that didn't
spike it near that much. Tonight I experimented with two small hot-dogs with
relish and mustard mustard and vegetable soup and a diet Pepsi. I thought the
white refined hot dog buns would really skyrocket outta sight, but lo and
behold it only went to 168 and an hour later was down to 115. So, what is true
for some is not true for all.
I am learning daily what diabetes is all about, and that is, that it changes
daily.
Bat 20
Ronnie
news:20011220175410...@mb-mq.aol.com...
> All the nutritionists say that a slice of white bread will cause your B/G
level
> to spike and whole grain is much better because as a complex carbohydrate
it
> takes longer to convert to sugar (Glucose) Well, I found out that may be
true
> for some, but not for me. This morning I had two poached eggs, 4oz OJ, and
one
> slice of whole grain toast. My B/G level spiked out to 315 and that's
higher
> than it's been in three weeks.
Don't look at the bread look at the OJ... Most of us have problems with
Juice...
Bat 20
Don't look at the bread look at the OJ... Most of us have problems with
I normally have 4 oz of OJ with breakfast every morning with out a tremendous
spike like that. I guess maybe in combination, the OJ and Bread joined forces
against me, ya think? <g> It's guerilla warfare, us against those damn carbs I
tell ya!
Bat 20
Ronnie
Everyone is different for sure. OJ is used to bring you back from a hypo
so it is defiantly a fast carb.. I gave up bread and juice a while back
:-(
--
Ronnie Ruff
"What would you give for your kid fears?"
Julie Bove
"Bat 20" <ba...@aol.comnospam> wrote in message
news:20011220175410...@mb-mq.aol.com...
> I had a hard time yesterday with keeping my Blood/Glucose levels down. I
> learned that stress could make those numbers spike out. I received an
upsetting
> phone call yesterday morning right after I tested my B/G levels which were
a
> little high anyway from what the medics call the "Dawn Phenomena."
>
> Seems during the night as your B/G levels slide down the Liver, thinking
you
> are gonna slip into a diabetic coma, shoots out squirts of Glucose. Thus
you
> have the "Dawn Phenomena"
>
> Well after that damn phone call I tested an hour later and the number
climbed
> higher. Another hour, another test and the damn level had increased
> dramatically.
> All this without putting a drop of food in my mouth. Finally after forcing
my
> self to meditate on calmer things the numbers started dropping.
If you didn't eat, that could also cause your numbers to go higher. I have
to eat as soon as I get up. If I don't, my numbers will climb.
>
> All the nutritionists say that a slice of white bread will cause your B/G
level
> to spike and whole grain is much better because as a complex carbohydrate
it
> takes longer to convert to sugar (Glucose) Well, I found out that may be
true
> for some, but not for me. This morning I had two poached eggs, 4oz OJ, and
one
> slice of whole grain toast. My B/G level spiked out to 315 and that's
higher
> than it's been in three weeks.
I haven't heard a nutritionist say that. I've seen 3 and all 3 tell me that
a carb is a carb, no matter the source. But they say whole wheat is better
from a nutritional standpoint. If anything caused the spike, it is probably
the OJ. That is a fast acting carb. And how many grams of carb were in the
toast? Some brands contain a lot!
>
> I have had those little sourdough rolls that you brown and serve that
didn't
> spike it near that much. Tonight I experimented with two small hot-dogs
with
> relish and mustard mustard and vegetable soup and a diet Pepsi. I thought
the
> white refined hot dog buns would really skyrocket outta sight, but lo and
> behold it only went to 168 and an hour later was down to 115. So, what is
true
> for some is not true for all.
Very true.
>
> I am learning daily what diabetes is all about, and that is, that it
changes
> daily.
Yep.
--
Type 2
http://www.redshift.com/~juliebove/
Richard Morris
Julie Bove wrote:
>
> "Bat 20" <ba...@aol.comnospam> wrote in message
---snip---
> > All the nutritionists say that a slice of white bread will cause your B/G
> level
> > to spike and whole grain is much better because as a complex carbohydrate
> it
> > takes longer to convert to sugar (Glucose) Well, I found out that may be
> true
> > for some, but not for me. This morning I had two poached eggs, 4oz OJ, and
> one
> > slice of whole grain toast. My B/G level spiked out to 315 and that's
> higher
> > than it's been in three weeks.
>
> I haven't heard a nutritionist say that. I've seen 3 and all 3 tell me that
> a carb is a carb, no matter the source. But they say whole wheat is better
> from a nutritional standpoint. If anything caused the spike, it is probably
> the OJ. That is a fast acting carb. And how many grams of carb were in the
> toast? Some brands contain a lot!
I am confused Julie ... are you saying that all carbs are created equal,
or are you saying that some are fast (i.e., high glycemic index) and
some are slow (low glycemic index). Or are you saying that the
nutritionists that you have talked to are incorrect?
Richard
SouthrnElf
writes:
> I've seen 3 and all 3 tell me that
>> a carb is a carb, no matter the source
The newest hot thing is that while a carb is a carb some metabolize slower then
others giving you a lower spike. Do a search on glycemic index and you will see
what I mean. Frankly I am not sure if it works with everyone but my doctor
wants me to try it. I am reading Sugar Busters right now at his request. It
will require more testing then I usually do but I intend to try it and see how
it works for me.
Loretta Eisenberg
utlimately we will win the war so dont get discouraged Bat. If you must
have the juice try half of what you are drinking with one half the bread
Althugh to me that would just wet my whistle.
Loretta
In tribute to the United States of America and the State of Israel, two
bastions of strength in a world filled with strife and terrorism.
Loretta Eisenberg
orange juice and the bread. Orange juice has become a non existent food
in my life. I can eat a quarter of an orange or a half of a small
tangerine. Try the whole wheat bread without the juice and see what your
numbers are.
What I wouldnt give now for a tall glass of Orange Juice. I have a bad
cold and need that vitamin C and the flavorburst that juice gives to
your mouth
But as with all foods, your mileage may differ from others. but in my
opinion it was the juice and not the bread. Read labels. A slice of
whole wheat bread shoud be about 14 to 15 carbs. Some higher fiber
breads could have less.
But there is no substitute for juice The nature of the beast is that it
is from an orange which is natural sugar and it spikes my bgs.
Ronnie
"Richard Morris" <rtmo...@pdqnet.com> wrote in message
news:3C2373D0...@pdqnet.com...
> I am confused Julie ... are you saying that all carbs are created equal,
> or are you saying that some are fast (i.e., high glycemic index) and
> some are slow (low glycemic index). Or are you saying that the
> nutritionists that you have talked to are incorrect?
>
> Richard
Julie is a vegetarian so she eats a high amount of carbs. I think it might
be harder to notice a difference between different carbs when you must use
so many to obtain the proteins that one needs. I always chuckle though when
someone quotes their "professional nutritionist" and says a carb is a carb
but in the same breath says a certain food has "fast acting carbs".. I
guess a carb is a carb only when trying to quote the so called experts but
in practice a carb is not a carb many have different effects on BGs...
Julie Bove
"Ronnie" <activ...@hotmail.com> wrote in message
news:a00v19$28t$1...@bob.news.rcn.net...
All of the dieticians I've seen have told me that a carb is a carb and that
there were too many variables to the Glycemic Index to pay attention to it.
Yes, some people would dispute this. And I'm not going to argue. I have
not seen it make any difference in terms of MY diet. But they have told me
some things that are wrong. One told me that I didn't need to count dried
beans as protein. I only needed to count them as carbs. This same person
told me I HAD to eat 5 fruits a day. And I had to eat everything on my list
each day. This was when I was pregnant and there was no WAY I could consume
the amount of food she wanted me to eat. She also told me to eat soft
cheeses such as Feta. I had been avoiding them during pregnancy because of
the possibility of Listeria. She told me there was no danger of that. She
also pushed me to eat meat. And she told me I must eat no fat versions of
all foods as opposed to the full fat versions. She didn't know that many of
these foods contained more carbs than the full fat versions and also got the
portion sizes wrong. The next one I saw didn't really say anything wrong
that I can remember. But she kept pushing me to eat chicken. I think she
must have really liked chicken or something. Said if I ate it I would feel
more full than I would had I not eaten it. The last one that I saw told me
to count tomato based pasta sauce as a vegetable rather than a carb. She
also told me to check the nutritional label for each product. That in
itself was enough for me to know that most of them should indeed be counted
as carbs and not vegetables. But I think she should have known that.
Bruce T. Harvey
for whom it works great, and not for everyone else.
My dietitians have been of the "try, test, decide" school, so I think I've
been very lucky. I pretty much ignore what sounds like one-sided,
uni-directional thinking (like "eet mor chiken" ... well, Ok, I do go to
Chick-Filet, whose slogan that is) and try to eat in moderation. Ok, I
moderate in moderation, too. Last week I had the first Dunkin' Donuts
Kreme-filled donut in 6 months. Ahhhhhhhhhhhhhhh.
I wish we could help the world to see in shades of gray, instead of the
amazing number of blacks and whites that there seem to be.
Bruce
In article <u28339n...@corp.supernews.com>, "Julie Bove"
<julieno...@redshift.com> wrote:
> All of the dieticians I've seen have told me that a carb is a carb and that
> there were too many variables to the Glycemic Index to pay attention to it.
<snip>
--
-----------------------------
Bruce T. Harvey , Type 2
b.t.h...@bigfoot.com