Are Carrots Really That Bad?
Friend T2 as of June 2009 but probably way before. Before my T2 diagnosis, my favorite vegetables were potatoes and carrots. I used to eat carrots raw, after washing them. Sometimes a whole carrot or two. Other times, I used to make carrot slices and keep them in the fridge, and periodically eat them over a month or two. I do miss carrots. Dr. Bernstein classifies carrots as a "starchy/sweet" vegetable that should be avoided, whether cooked or raw. Well, I put a few carrot slices into my veggie medley today. When I was entering data to calcualte daily calories, I noticed that the carb content doesn't seem that bad. 1 slice (3g) = 0.3 carbs, 0.3 fiber and 0.3 sugar. [Does this translate to 0 net carbs?] I am planning on eating maybe 8-10 slices per meal, mainly for the flavor. I'm not gonna fill my stomach with it. That's still only 3 total carbs, tops. No worse than, say, green beans, celery, or spinach. I just don't think carrots are elevating my BG very much. However, the glycemic index classifies carrots as having "a medium effect" on blood sugar. What am I missing here? Did Dr. Bernstein somehow feel that one would consume an entire carrot per meal? I wasn't thinking about doing that. But let's say I do: one medium size carrot is 61g and still has only 5.8g carbs (though 1.7 fiber and 2.9g sugars). I have to confess, the Glycemic Index is very mysterious to me still. But doesn't this equal to 4.1g net carbs per carrot? Perhaps the Sugar-to-Carb ratio (50%) is bad? What am I missing here? A1c: 8.4 (5/09); 7.2 (8/09); 6.9 (10/09); 6.4 (11/09); 5.8 (1/10); 5.4 (9/10); 5.7 (3/11); 5.5 (8/11) Supps: Cod Liver Oil 1.6g; ALA 300; Biotin 5; Vit D3 4k; CoQ10 100; Mg 250; EPO 1.3k; Vit K-2 100; Vit B-12 1k; I 3k; Chrom 200; Se 200; Vit C 500; Zn 10; Cu 1; NAC 300 Weight: 215 Continue reading >>
Nature's Best Sugar Blockers
You may have heard that whole grain products are high in fiber. However, the starch in grains quickly turns to sugar and overwhelms any blood sugar-blocking effect the fiber might have. Of course, all fruits and vegetables contain sugar; that's what makes them carbohydrates. Nevertheless, most contain proportionately more soluble fiber than sugar, so they don't raise blood sugar as much as grain products and other refined carbohydrates do. Keeping blood sugar steady is an important tool for preventing insulin spikes, which can lock fat into your cells and prevent it from being used for energy. The substance in our diet that's most responsible for these blood sugar surges is starch. But the good news is you can blunt the blood sugar-raising effects by taking advantage of natural substances in foods—like fiber in fruits and veggies—that slow carbohydrate digestion and entry into the bloodstream. You can tell which fruits and vegetables have the best balance of fiber to sugar by looking at their glycemic loads (Not sure what that means? See Glycemic Impact 101.). All of the carbohydrates that have been associated with increased risk of obesity or diabetes have glycemic loads greater than 100. On the other hand, fruits and vegetables with glycemic loads less than 100 have been associated with reduced risk. Thus, you should avoid fruits or vegetables with glycemic loads higher than 100, even though they contain soluble fiber. Fruits and vegetables whose glycemic loads are between 50 and 100 are themselves acceptable to eat, but they release enough glucose to nullify their usefulness as sugar blockers. The best fruit and vegetable sugar blockers are those with glycemic loads less than 50. It takes about 10 grams of fiber to reduce the after-meal blood sugar surge from a s Continue reading >>
Can Diabetics Eat Carrots?
Managing blood sugars as a diabetic is a lot more complicated than just avoiding sweets. Many seemingly-healthy foods can cause a rapid rise in blood glucose, and carrots are often listed among that number. In truth carrots are a healthy option for diabetics despite their naturally sweet flavor, and they can be eaten regularly as part of your balanced diet. Many diabetics and health conscious non-diabetics use a tool called the Glycemic Index, or GI, to help manage their blood sugar levels. The GI compares how much a fixed quantity of a given food raises blood sugars, comparing it against the same quantity of pure glucose. As the reference point, pure glucose is assigned a GI of 100. The higher the GI of a specific food, the more it boosts your blood sugar, so the lower the number the better. Carrots currently are assessed at a GI of 41 by the Glycemic Index Institute, which is a moderate level, but earlier and less-stringent testing resulted in a higher figure. This made intuitive sense, given that carrots taste naturally sweet, so people with diabetes have often been warned to limit their consumption of carrots because of that flawed early test. They're Part of a Healthy Diet There's more to a food than its impact on your blood sugars though, and by any reasonable standard carrots are a superbly healthy mealtime option. A half-cup of cooked carrots supplies over two grams of dietary fiber – nine percent of your daily value – in its six grams of carbs, with just 27 calories. You'll also get more than double your daily value of vitamin A, and 13 percent of your day's vitamin K. That one-cup portion of raw carrot provides three grams of fiber, or 14 percent of your daily value, against 12 grams of total carbs and 50 calories. You'll also get more than four times your Continue reading >>
How To Fight Type 2 Diabetes Through Your Food Choices And Diet Plan
If you have type 2 diabetes — the most common form of diabetes — eating a healthy, well-balanced diet is critical to controlling your weight, blood sugar, blood pressure, and cholesterol. By enriching your diet and creating a meal plan tailored to your personal preferences and lifestyle, you'll be able to enjoy the foods you love while minimizing complications and reducing further risk. Although there isn’t any research that directly supports individual dietary choices in the fight against type 2 diabetes, it doesn’t hurt to maintain a balanced diet. More often than not, the average diet is lacking in these key nutrients: calcium magnesium fiber potassium vitamins A, C, D, and E vitamin B-12 for those on metformin Adding foods rich in these nutrients is often a great first step in diabetes management. According to the American Diabetes Association (ADA), the following are considered to be diabetes superfoods: Fat-free milk and yogurt are both a good source of vitamin D, which promotes strong bones and teeth. Whole grains containing germ and bran are often rich in magnesium, chromium, and folate. Regardless of the type, berries are an excellent source of antioxidants and fiber. Citrus fruits, such as oranges, lemons, and limes, are high in vitamin C. Not only are beans high in fiber, they’re a solid source of potassium and magnesium. Omega-3 fatty acids may help reduce your risk of heart disease, so don’t shy away from salmon dishes. In addition to providing magnesium and fiber, nuts can help with hunger management. Some nuts and seeds also contain omega-3s. Tomatoes contain crucial nutrients such as vitamins C and E. Swap regular potatoes for sweet potatoes, which are chock-full of potassium and vitamin A. Dark green leafy vegetables like collards and kale a Continue reading >>
Can Carrots Raise Your Blood Sugar?
Nonstarchy vegetables don't usually cause large increases in blood sugar.Photo Credit: Howard Shooter/Dorling Kindersley RF/Getty Images Carrots are a nutrient-rich vegetable, providing significant amounts of fiber, potassium and vitamins A, C and K. They also contain carbohydrates, making it possible for them to raise your blood sugar levels. Carrots, however, aren't likely to cause large spikes in blood sugar if you eat them in moderation due to their low glycemic index and glycemic load. A cup of raw carrot slices contains 11.7 grams of carbohydrates, and the same amount of cooked carrot slices has 12.8 grams of carbohydrates. This is just a little less than the 15 grams of carbohydrates that make up one serving of carbohydrates for a diabetic. Diabetics usually limit their carbohydrates to 45 to 60 grams per meal to help maintain the proper blood sugar levels. You can use the glycemic index to estimate how a particular food will affect your blood sugar levels. Foods with a score below 55 are considered low on this scale and unlikely to cause spikes in your blood sugar levels. Boiled carrots have a GI between 32 and 49, while raw carrots have a much a much lower score of about 16. The longer you cook foods, the higher the GI is likely to be. The glycemic load takes into account not only the glycemic index of a food but its typical serving size as well, making it an even better indicator of the potential effect of a food on your blood sugar levels. Any score under 10 is considered low; boiled carrots have a glycemic load between 1 and 2, and raw carrots have a score of just 1. This low GL may be partly due to the relatively high fiber content found in carrots, since foods higher in fiber tend to have less of an effect on blood sugar. Whether you cook your carrots, ho Continue reading >>
5 Surprising Foods That Have Little Impact On Blood Sugar
What is the most important information I should know about TREMFYA®? TREMFYA® may cause serious side effects, including infections. TREMFYA® is a prescription medicine that may lower the ability of your immune system to fight infections and may increase your risk of infections. Your healthcare provider should check you for infections and tuberculosis (TB) before starting treatment with TREMFYA® and may treat you for TB before you begin treatment with TREMFYA® if you have a history of TB or have active TB. Your healthcare provider should watch you closely for signs and symptoms of TB during and after treatment with TREMFYA®. Tell your healthcare provider right away if you have an infection or have symptoms of an infection, including: warm, red, or painful skin or sores on your body different from your psoriasis diarrhea or stomach pain shortness of breath have any of the conditions or symptoms listed in the section “What is the most important information I should know about TREMFYA®?” have recently received or are scheduled to receive an immunization (vaccine). You should avoid receiving live vaccines during treatment with TREMFYA®. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. What are the possible side effects of TREMFYA®? TREMFYA® may cause serious side effects. See “What is the most important information I should know about TREMFYA®?” The most common side effects of TREMFYA® include: upper respiratory infections, headache, injection site reactions, joint pain (arthralgia), diarrhea, stomach flu (gastroenteritis), fungal skin infections, and herpes simplex infections. These are not all the possible side effects of TREMFYA®. Call your doctor f Continue reading >>
Healthy Foods That Do Not Spike Blood Sugar
Your blood sugar levels rise when you consume foods with easily accessible carbohydrates, potentially increasing your risk of heart disease, diabetes, obesity or other health problems. Selecting foods based on their glycemic index, a system that ranks foods based on their potential effect on your blood sugar levels, helps you to find foods that keep your blood sugar levels low; the lower the GI ranking, the less of an impact on your blood sugar levels. Glycemic Index of 20 or Lower Foods without carbohydrates, including meats, eggs and fish, do not have a GI index ranking and do not have a notable impact on your blood sugar levels. Ranked foods with a score of less than 20 also have minimal impact. Such foods include carrots, eggplant, cauliflower, green beans, broccoli, peppers, onions, lettuce, zucchini, tomatoes, peanuts and walnuts. These foods are generally safe for you to eat at each meal without spiking your blood sugar. Cooking raw vegetables makes their carbohydrates more bioavailable and increases their GI ranking -- eat vegetables raw for the smallest impact on your blood sugar. Glycemic Index of 21 to 40 A GI ranking of 21 to 40 represents a small impact on your blood sugar levels. Many vegetables with an otherwise low GI ranking, such as carrots, jump into the 21 to 40 category when cooked. Examples of foods in this small-to-moderate category include peas, beans, lentils, whole wheat pasta, egg noodles, wheat tortillas, pearled barley, rye, cherries, plums, grapefruit, apples, apricots, milk, yogurt and soy milk. Enjoy these foods in moderation to keep your blood sugar in check. Glycemic Index of 41 to 60 Foods with a GI rank of 41 to 60 have a moderate impact on your blood sugar. Examples include rolled oats, kidney beans, chickpeas, popcorn, sweet potatoe Continue reading >>
Personal Health; Fear Not That Carrot, Potato Or Ear Of Corn
When someone at a party said, ''I don't eat carrots -- they have too much sugar'' and his companion replied, ''I don't eat corn or potatoes for the same reason,'' I realized there was an urgent need to put the so-called glycemic index into proper perspective before anyone else decided to avoid delicious, nutritious foods packed with health-protective substances. The glycemic index is a measure of how much carbohydrate-containing foods raise a person's fasting level of blood glucose and consequent need for insulin in two hours. According to this index, carrots have a value above that of table sugar. Instant rice, baked potatoes, corn flakes, watermelon and white bread are even worse. A baked potato is on a par with a Mars bar. But does this mean these foods are to be avoided at all costs, and especially by people with diabetes? The answer, according to those well versed in the field, is ''not at all.'' Dr. Daniel Nadeau, an endocrinologist and medical director of the Health-Reach Diabetes Center in Hampton, N.H., said in an interview: ''The glycemic index is best used as a research tool. It has tragically given foods like carrots, brown rice and corn a bad name. People should eat the whole range of colorful low-calorie foods and leave the glycemic index in the laboratory where it belongs.'' Others, like Dr. David S. Ludwig, director of the obesity program at Children's Hospital in Boston, maintain that the glycemic index has value in helping people choose healthful diets, but that in doing so it is important to appreciate its limits, prime among them that the index does not take into account the caloric density of a food. A glycemic index ranking is defined as the blood glucose response after a person consumes 50 grams of available carbohydrates in a food. Depending on w Continue reading >>
Life Extension Magazine
Although traditional recommendations suggest a diet with 65% of calories supplied by complex carbohydrates, high-carbohydrate diets still increase blood sugar and stimulate insulin production, according to Steven Whiting, PhD. This is likely because complex carbohydrates tend to have a high glycemic load. While the glycemic index indicates how quickly a food raises blood sugar level, the glycemic load is a measure of how much sugar is in a food. Glycemic load is calculated by multiplying the number of grams of carbohydrate in a serving of food by the food’s glycemic index. Some foods such as carrots have a high glycemic index but a low glycemic load. Thus, carrots raise blood sugar quickly, but contain relatively few carbohydrates. Whole grains tend to have a lower glycemic index than white bread, but because they are rich in carbohydrates, they have a high glycemic load. Foods with a higher glycemic load are expected to cause a greater increase in blood glucose over time and thus a greater need for insulin. Long-term consumption of foods with high glycemic loads is associated with an increased risk of type II diabetes and coronary heart disease.34 Thus, both glycemic index and glycemic load are important dietary factors to consider when choosing foods to promote optimal blood sugar. Dr. Gerald Reaven, head of endocrinology, gerontology, and metabolism at Stanford University, says, “Why trade one insulin-raising nutrient for another? It is far safer, and just as nutritious, to decrease carbohydrates and maintain protein at a reasonable level, while increasing your intake of ‘good’ unsaturated fats.”35 If fewer carbohydrates are available, the body will convert protein to glucose. This is a much slower process, so shifting the balance between carbohydrates and Continue reading >>
Diabetes Diet: Should I Avoid Sweet Fruits?
I've heard that you shouldn't eat sweet fruits such as strawberries or blueberries if you have diabetes. Is this true? Answers from M. Regina Castro, M.D. It's a common myth that if you have diabetes you shouldn't eat certain foods because they're "too sweet." Some fruits do contain more sugar than others, but that doesn't mean you shouldn't eat them if you have diabetes. The total amount of carbohydrates in a food affects blood sugar levels more than does the source of carbohydrates or whether the source is a starch or sugar. One serving of fruit should contain 15 grams of carbohydrates. The size of the serving depends on the carbohydrate content of the fruit. The advantage of eating a low-carbohydrate fruit is that you can consume a larger portion. But whether you eat a low-carb or high-carb fruit, as long as the serving size contains 15 grams of carbohydrates, the effect on your blood sugar is the same. The following fruit servings contain about 15 grams of carbohydrates: 1/2 medium apple or banana 1 cup blackberries 3/4 cup blueberries 1 cup raspberries 1 1/4 cup whole strawberries 1 cup cubed cantaloupe or honeydew melon Continue reading >>
Carrot Juice For Diabetics
The glycemic index, or GI, of a food indicates how quickly and how high a food will raise blood glucose levels. By following a diet rich in low GI foods, such as carrot juice, those with diabetes can work to better manage blood glucose levels. While carrot juice does contain sugar and carbohydrates, because it is a low GI food, it will not cause a rapid rise in blood glucose levels. A diet based on GI can be difficult to follow and, like all diets, may not work for everyone. Glycemic Index When you eat carbohydrates, your body breaks them down into sugars called glucose. The body uses glucose for energy. Different foods contain different types of carbohydrates, which can affect how quickly the food is broken down into glucose and used by the body. The GI measures how much a food raises your blood glucose level. Foods with a high GI are broken down faster and may raise your blood glucose levels more quickly than foods with a low GI. Foods with no carbohydrates, such as fats and meats, have no GI rating. High GI Foods Foods that have a high GI can cause blood sugar levels to spike very quickly after meals. You may even feel energized, but the feeling will not last long. When blood sugar levels are elevated, the body releases insulin to help bring blood glucose levels back down. Because of this, high GI foods may perk you up for a short period, but soon after, you will feel very sluggish and hungry. A GI over 60 is generally considered to be high. Foods with a high GI include sugars, syrups, sodas, white bread, cookies, cakes, potatoes, rice cereal, corn flakes, pineapple, pretzels and ice cream. Low GI Foods Foods with a low GI are used more slowly by the body. These foods are broken down into glucose, and the glucose is used by the body over a longer period. This results Continue reading >>
Glycemic Index And Glycemic Load
What’s this thing called the glycemic index? Is it a meal-planning method? Does it work? The glycemic index is a hot topic these days, it seems. But it’s a controversial topic, too. This week, I thought I’d try and shed some light on the glycemic index and hopefully clear up any misconceptions you may have. The glycemic index (GI) has actually been around for about 20 years. Researchers at the University of Toronto came up with this tool back in the 1980’s. GI is really a ranking system of carbohydrate foods based on how they affect blood glucose levels. Carbohydrate foods are assigned a number between 0 and 100 based on that effect. Foods that have a GI of more than 70 are considered to be “high,” foods with a GI between 55 and 70 are “moderate,” and foods with a GI below 55 are “low.” Why do foods have different GIs? Much of the reason has to do with how quickly the food breaks down during digestion, and therefore, how quickly blood glucose levels go up after eating. Let’s take a look at some foods and see how they’re classified: Low-GI Foods Oranges Whole-wheat spaghetti All Bran Peanuts M&Ms peanut candies Moderate-GI Foods Pineapple White rice Multi-Bran Chex Popcorn Life Savers High-GI Foods Watermelon Instant mashed potatoes Cornflakes Pretzels Jelly beans You may be surprised to see that M&Ms have a low GI, while watermelon has a high GI. Does this mean that you should be eating M&Ms and not watermelon? Of course not. This is one of the flaws of the GI. The point is not to completely avoid high-GI foods and only eat low GI foods. Not only is that not practical, but it would mean forgoing many healthy foods that contain important nutrients. Also, many factors can affect the GI of a food, including the following: The variety, the ripeness, Continue reading >>
How Does Food Affect Your Blood Sugar?
When you have diabetes, your blood sugar level reflects the foods you choose. "For over a year, my sugar ran from 250 to 350 every day," writes WebMD Diabetes community member chui55. After switching from chips and sweets to fruits, vegetables, and lean meats, "my sugar is ranging between 110 and 185... I am so glad I have turned a major corner now and [am] on my way to a healthier me." Do you know which foods can help you control blood sugar? Take this quiz to find out. 1. The glycemic index ranks foods based on: a. The amount of sugar they contain b. How much weight gain they cause c. How much they raise blood sugar d. Their calorie count 2. Which of these breads is lowest on the glycemic index? a. White b. Pumpernickel c. Whole wheat d. 100% whole grain you might like 3. Which of these vegetables is your best choice if you have diabetes? a. Baked potato b. Carrots c. Corn on the cob d. Sweet potato 4. Which of these nuts might help control your blood sugar? a. Cashews b. Hazelnuts c. Pecans d. All of the above 1. c. The glycemic index ranks carbohydrate-based foods based on how much they raise blood sugar levels. Foods that are high on this index can cause blood sugar to spike, making diabetes harder to control. 2. d. Breads that are 100% whole grain are made with the entire grain -- unlike refined grains, which are processed to remove some of the nutrient-dense layers. Whole-grain foods are high in nutrition and are slow-burning, so they help keep your blood sugar steady. 3. b. Though carrots can be sweet, they’re lower on the glycemic index than the other vegetables on this list. Green, leafy vegetables are an even better addition to your plate. Ideally buy vegetables fresh, or look for frozen or canned options with no added sauces or salt. 4. d. A review of 12 s Continue reading >>
7 Foods That Spike Blood Sugar
1 / 8 7 Foods That Spike Blood Sugar If you have type 2 diabetes, you know about the importance of making healthy mealtime choices. But just as important is staying away from the wrong foods — those that can spike your blood sugar. That's because simple carbohydrates, like white bread and sugary soda, are broken down by the body into sugar, which then enters the bloodstream. Even if you don't have diabetes, these foods can lead to insulin resistance, which means your body's cells don't respond normally to the insulin produced by the pancreas. Here are seven foods you should avoid for better blood sugar control. Continue reading >>
Carrots & Blood Sugar Level
Carrots are a nutritious low-carbohydrate snack. Carrots don't contain a lot of calories per serving, with only 50 calories per cup of raw carrots, but they do provide significant amounts of vitamins and minerals, including potassium and vitamins A, C and K. Since they are also relatively low in carbohydrates and low on the glycemic index, they aren't very likely to cause your blood sugar levels to spike after you eat them. A cup of raw, sliced carrots contains 11.7 grams of carbohydrates, a cup of boiled and drained sliced carrots contains 12.8 grams, and the same amount of canned, sliced carrots contains 8.1 grams. This is a relatively small amount of carbohydrates per serving. For example, diabetics who are counting carbohydrates can typically eat a total of 45 to 60 grams of carbohydrates per meal, including three servings consisting of 15 grams of carbohydrates each, making carrots a good option for those watching their carbohydrate intake. The glycemic index measures how much the carbohydrate-containing foods increase your blood sugar levels. Foods that have a low GI of 55 or less are unlikely to cause large increases in your blood sugar levels. Carrots are a low-GI food with a glycemic index of between 16 and 49 depending on how they are prepared. The glycemic load may be an even more accurate way to estimate the effect of a food on blood sugar levels, since it takes into account both the glycemic index of the food and the amount of carbohydrates in each serving of the food. This is important because some foods have a high glycemic index, but the relatively small amount of carbohydrates they contain makes them unlikely to have much of an impact on your blood sugar. The glycemic load is calculated by multiplying the glycemic index by the grams of carbohydrates in Continue reading >>