While V hasn't been told, specifically, to investigate how foods with a low or high Glycemic Index affect his blood sugar levels, it seems a prudent course of action to me.
The more we know about everything he eats, the greater control we'll have.
(Notice the use of 'we'.)
We have discovered, for example, that if he has eggs for breakfast, rather then cereal, he needs to lower his insulin dose that morning as well as be prepared to have a high carbohydrate snack mid-morning. (Could he be planing this? Sneaky devil....)
I'm learning that there is a lot to learn.
And it can be a bit counter intuitive.
Basmati rice has a higher GI than brown rice.
Brown rice is healthier.
It's reinforcing my theory that there is no one answer.
Take a look at the books available at Amazon... and all of their conflicting titles and you'll see what I mean.
We'll develop our own program as we go along - and it has to work for both of us: diabetic and not.
I've always tried to have a variety of grains in our diet. In a typical week we'll have whole grain pasta, 2 or 3 different rices, and quinoa or barley.
Variety makes life more interesting and healthier.
The barley that I get is 'quick-cooking', and only takes about 15 minutes to cook. Quick-cooking barley is usually pearled barley that has been pre-steamed to shorten the end cooking time. The steaming leaves the nutrients intact.
The other forms of barley available are:
Hulled: The minimum outer shell is removed leaving a chewy, robust grain. It takes 60 - 90 minutes to cook.
Pearled:
After the hull is removed the grain is polished or 'pearled'. More
polishing makes the barley quicker to cook and somewhat less nutrient
dense. It takes 50 - 60 minutes to cook.
Pot/Scotch: Somewhere between Hulled and Pearled and more common in Europe. It cooks in about an hour.
If you are looking to add fiber to your diet, barley's your grain.
It has more than 3 times the fiber of brown rice, or blueberries; more than twice that of whole-wheat spaghetti or an apple.
In addition it's high in selenium, tryptophan, copper, manganese and phosphorus.
It's been shown to help lower cholesterol and control Type 2 Diabetes.
Its fiber is particularly friendly to the bacteria that live in your gut, keeping your intestines healthy and happy.
And... It's low on the Glycemic Index.
Plus, it's tasty!
In keeping with my last post on adding savory bits to food, this barley is finished with pimiento or roasted red pepper.
Pimiento Barley
2/3 cup quick-cooking barley
1 1/3 cup (350ml) chicken stock (or more, depending on type of barley)
1 tsp white Balsamic vinegar
1 tsp dried oregano
3oz (90gr) pimientos, or roasted red peppers about 1/3 cup
Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
Slice pimiento or red pepper if needed. When barley is done, stir in herbs, vinegar and pimiento. Serve.
Half of this is sufficient for V's carbohydrate needs for dinner.
The other half makes me happy!
Simple. Easy. Healthy.
