Page Tags: low-carbohydrate-diet
Glycemic index useful, but not last word, on diabetes control.
… eliminating "high GI" foods in favor of "low GI" foods to gain better blood glucose levels for two reasons. First, there is not enough evidence yet to show that such an action actually will improve your blood glucose levels; and second, choosing foods based solely on GI will compromise healthy eating. Freeman suggests basing your food choices on a nutritionally balanced diet, while controlling total carbohydrates, as a first measure. Then, if you find that your after-meal blood glucose is much higher after eating certain foods, you can either choose to eat smaller portions of those foods or adjust your mealtime diabetes medication. Q: I just made a carrot cake and the carrots turned green. What caused it, and is it safe to eat? A: The reason for this discoloration is the recipe has too much baking soda or the soda was not mixed in evenly. The color pigments in these foods are sensitive to pH changes. When these acidic foods are mixed into an alkaline batter, the color change occurs This can also happen with sunflower seeds and walnuts may turn blue. While this may not look pretty, the product is still edible.Copyright (c) 2006, Journal-World, Lawrence, Kan.
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