Confused about GI foods

[donnarob]

Hi, I'm at the stage now, where I'm getting totally confused. I did have porridge with strawberries which spiked my bg from 7 to 10.6 but then came down again after another hour to 6.6. Would the benefit of having slow releasing GI food outweigh the temporary spike? I have Anthony Worrill Thomson's cook book but the carbs in most of the recipes are pretty high. Interestingly, this book has been endorsed by the UK Diabetes Society?

Donna

 

[Andy HB]

Hi, I'm at the stage now, where I'm getting totally confused. I did have porridge with strawberries which spiked my bg from 7 to 10.6 but then came down again after another hour to 6.6. Would the benefit of having slow releasing GI food outweigh the temporary spike? I have Anthony Worrill Thomson's cook book but the carbs in most of the recipes are pretty high. Interestingly, this book has been endorsed by the UK Diabetes Society?

Donna

Was the 10.6 just 1hr after eating? If so, it is broadly in-line with my reply on your other thread.

 

[everydayupsanddowns]

...I have Anthony Worrill Thomson's cook book but the carbs in most of the recipes are pretty high. Interestingly, this book has been endorsed by the UK Diabetes Society?

Donna

I don't have a copy myself, I have heard very mixed reports from med/low carbers about the Anthony Worral Thompson book, particularly about the high carb content/perceived unsuitability of many recipes. Then again I think the DUK recipe section often worries more about fat content rather than GI (including a meringue with trifle sponges)