Hi everyone, I've just been diagnosed with type 2 diabetes. Trying to find out what is the easiest diabetic book to follow. I need a book or books that explain GI and GL and also need a book that has easy to follow recipes for snacks and meals. Any suggestions please. Jtee
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- Thread starter jtee
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Tdm
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- Type 1
- Pronouns
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Am t1 so possibly not the best person to help, but there are a lots of recipes on this website and i can personally recommend grated cauliflower as a good subsitute for rice...even thoiugh i no longer do low carb i still do cauli rice.
Carolyn ketchum does some good low carb/ keto bakery books though its all pretty high in fat, but american measurements and some unsusual ingredients
Perhaps the next poster will be able to recommend a book for meals
Carolyn ketchum does some good low carb/ keto bakery books though its all pretty high in fat, but american measurements and some unsusual ingredients
Perhaps the next poster will be able to recommend a book for meals
Drummer
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- Type 2
Ah - as one who has found that GI and GL make no difference at all, I would suggest saving your time and effort and go straight for a blood glucose tester device so you can see what your own reaction was to the last meal you ate.
There are quite a few places to look for baked things if you need them - sugarfreelondoner is one I go to, but the need for extras over the two meals a day I plan for is actually very low.
Hi @jtee and welcome to the forum.
Us Type 2 diabetics are very individual, so when we eat many foods don't seem to conform to what their supposed Glycaemic Index (GI) appears to indicate should happen to our Blood Glucose. Some of us hardly get a reaction from a small serving of plain porridge where others (like me) get a huge spike from it.
Anybody who tells you that you can use GI and GL to know which foods work best for Type 2 diabetes hasn't spoken to many Type 2 diabetics!
Here is a link to the Blogpost which taught me how to put my own Type 2 diabetes into remission quickly:
josekalsbeek.blogspot.com
Us Type 2 diabetics are very individual, so when we eat many foods don't seem to conform to what their supposed Glycaemic Index (GI) appears to indicate should happen to our Blood Glucose. Some of us hardly get a reaction from a small serving of plain porridge where others (like me) get a huge spike from it.
Anybody who tells you that you can use GI and GL to know which foods work best for Type 2 diabetes hasn't spoken to many Type 2 diabetics!
Here is a link to the Blogpost which taught me how to put my own Type 2 diabetes into remission quickly:
The Nutritional Thingy
There’s a few things you should know. 1. Practically all carbs turn to glucose once ingested , so not just straight sugars, but starches...
josekalsbeek.blogspot.com
Martin.A
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- Relationship to Diabetes
- Type 2
Leadinglights
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- Type 2
How much work you will need to do and what changes you will need to make will depend on where you are in the diabetes zone and that will be indicated by what your HbA1C is.
Many find a low carb approach successful as it is carbs which convert to glucose, whether they are low or high GI affects how quickly they convert not how many grams as carb they are.
Have a look at this link for some ideas for modifying your diet, https://lowcarbfreshwell.com/
Many find a low carb approach successful as it is carbs which convert to glucose, whether they are low or high GI affects how quickly they convert not how many grams as carb they are.
Have a look at this link for some ideas for modifying your diet, https://lowcarbfreshwell.com/
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Welcome to the forum @jtee
Our former admin @Northerner used to like the ”GL diet for dummies” I think? Glycaemic load (GL) is a combination of GI and likely portion size.
As far as I remember Sydney University used to hold a pretty comprehensive database of GI values - https://glycemicindex.com/ - but if I recall GI is averaged from a relatively small sample, so it can give you a general idea of how a food reacts for other people, but it’s not very specific about how that food will affect you as an individual
Like others, I have only found GI to be of limited use, and found it much more reliable to check my response to things myself with a BG meter and before/after checks. So many allegedly ‘slow release’ things were like rocket fuel for my digestion!
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