tag:blogger.com,1999:blog-13473599.post917853500784898677..comments2024-03-26T05:07:24.149+11:00Comments on .: News BriefsGI Grouphttp://www.blogger.com/profile/07609354784645028388noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-13473599.post-49154874572477830192009-02-05T22:23:00.000+11:002009-02-05T22:23:00.000+11:00Dear CathyCarey1, We ran your pulses/legumes quest...Dear CathyCarey1, We ran your pulses/legumes question by one of our dietitians who has personal experience of type 1 diabetes. Here's what she says:<BR/><BR/>'It sounds like you are following a low carbohydrate diet yet this is not necessary for type 1 diabetes. The recommendations for T1D are to follow a healthy diet with adequate amounts of carbs and to match insulin doses to carbohydrate intake. Obviously the amount of carbs is important but they don’t need to be significantly restricted, just balanced with the amount of insulin you take. Carbs are an important source of fuel for the body and a low carb diet is generally higher in fat and protein which may cause long term problems for people with diabetes. However, even on a lower carbohydrate intake, legumes are not a really high carb food due to their protein content. Around ½ cup of most cooked or canned legumes is equivalent to 1 serve (ie a slice of bread or ½ cup pasta or 1 potato) and since they are pretty filling due to their high fibre content, this amount is quite satisfying. They also have a very low GI so have less of an impact on BGLs than most other carb rich foods. If you are having 1-2 carb serves per meal you could easily incorporate legumes – some suggestions include adding chickpeas to a stir-fry, mashed cannellini beans in place of potato with meat and vegetables, a bean salad along with fish and salad or a bowl of lentil and vegetable soup.'GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-43822883752090977462009-02-05T08:11:00.000+11:002009-02-05T08:11:00.000+11:00Amy (Austin, TX 78723)Carol (no mailing address)Ka...Amy (Austin, TX 78723)<BR/>Carol (no mailing address)<BR/>Kay (Wyoming, Ontario Canada)<BR/>A. (Calgary, Alberta, Canada)<BR/>Frances Crossville, TN 38555)<BR/>Anne (Norris Arm, Canada)GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-51759906833582139452009-02-04T15:29:00.000+11:002009-02-04T15:29:00.000+11:00Australian winners of the 2009 Shopper's Guide Giv...Australian winners of the 2009 Shopper's Guide Giveaway.<BR/>Colleen (Warwick WA 6024)<BR/>Brett (Bundaberg QLD 4670)<BR/>Karen (Ballarat, Vic. 3353)<BR/>Nerida (Beecroft NSW 2119)<BR/>Kerryn (North Fitzroy Vic.3068)<BR/>'R' (Charters Towers Qld 4820)GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-46092967170600712532009-02-02T14:37:00.000+11:002009-02-02T14:37:00.000+11:00I am confused at your suggestion to regularly eat ...I am confused at your suggestion to regularly eat pulses. Before being diagnosed with T1D in 2007, pulses formed a major part of my diet - as I try to limit my carbohydrate intake to one or two portions per meal, I have now pretty well eliminated them - a third of a cup of lentils doesn't go very far. They may be low GI but they are not low in carbohydrates. I have reluctantly turned to a diet of vegetables/salad and fish, with red meat and chicken once a week. I would love toknow how to incorporate pulses into a very low carbohydrate dietUnknownhttps://www.blogger.com/profile/07130562524450801703noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-87089479056706923682009-02-02T10:06:00.000+11:002009-02-02T10:06:00.000+11:00Re potatoes -- here's an article from an earlier i...Re potatoes -- here's an article from an earlier issue of GI News.<BR/><BR/>Cutting back on potatoes is something many people on a low GI diet find hard to do. So what’s the answer?<BR/>First of all, there’s no need to say ‘no’ to potatoes altogether just because they may have a high GI. They are fat free (when you don’t fry them), nutrient rich and filling. Not every food you eat has to have a low GI. So enjoy them but in moderation.<BR/><BR/>Secondly, look for the lower GI varieties of potato or serve them in a way that reduces the glycemic response. University of Toronto researchers found that the GI of potatoes ranged from 56 to 89 depending on variety and cooking method (Journal of the American Dietetic Association). Precooking and reheating potatoes or consuming cold cooked potatoes (such as potato salad) reduced the glycemic response. The highest GI values were found in potatoes that were freshly cooked and in instant mashed potatoes. Margareta Leeman and her colleagues at the University of Lund in Sweden found that preparing potatoes the day before and serving them cold as potato salad with a vinegary vinaigrette dressing can lower the GI (European Journal of Clinical Nutrition). In Low GI Eating Made Easy, dietitian Kaye Foster-Powell suggests steaming small new potatoes (with their skin for added nutrients), or bake a jacket potato and add a tasty topping based on low GI beans, chickpeas or corn kernels.<BR/><BR/>Third, remember that potatoes are a relative newcomer to the Western dinner plate. Athough the Spanish brought them back to Europe from South America in the mid-sixteenth century, people tended to regard them with suspicion and fit only for animals. They didn’t become a regular part of the European diet until the late eighteenth century. And it wasn’t until the nineteenth century that we really developed a taste for them replacing traditional wholegrain staples such as wheat, barley, rye and oats, which have much lower GI. So look back to a healthy future and add variety to your meals by enjoying wholegrains, legumes, pasta, noodles, basmati rice on a regular basis and potatoes occasionally. You’ll reduce the overall GI and GL of your diet and your risk of chronic disease.GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-84927617347246130272009-02-02T09:39:00.000+11:002009-02-02T09:39:00.000+11:00Speaking of potatoes - I was reading something tha...Speaking of potatoes - I was reading something that suggested that potatoes be eaten hot, not cold as in a potato salad. Do cold potatoes become higher GI than if they were eaten hot?? Thank you in advance - K.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-42422264291706652672009-02-02T08:19:00.000+11:002009-02-02T08:19:00.000+11:00Hi Bev,Here are some tips for lowering the GI of y...Hi Bev,<BR/>Here are some tips for lowering the GI of your diet. You may find it helpful to pick up a copy of the 2009 Shopper's Guide to GI Values, too.<BR/><BR/>10 tips for reducing the GI of your diet<BR/><BR/> * Aim to eat at least two serves of fruit and five serves of vegetables every day, preferably of three or more different colours. Tidbit: Fill half your dinner plate with veggies.<BR/> * If you are a big potato eater, either have one or two Nicola, Almera or tiny chat potatoes. Tidbit: Make ‘mash’ replacing half the potato with cannellini beans.<BR/> * Choose a low GI bread. Look for the GI Symbol or choose a really grainy bread, true sourdough bread or a soy and linseed bread.<BR/> * Replace high GI breakfast flakes (real glucose gushers) with low GI alternatives like natural muesli, traditional porridge oats or one of the lower GI processed breakfast cereals.<BR/> * Look for lower GI rices such as basmati, Doongara Clever Rice or Moolgiri medium grain rice and choose less processed foods or low GI wholegrains such as traditional rolled or steel-cut oats, or quinoa for porridge or pearl barley, buckwheat, bulgur, whole kernel rye, or whole wheat kernels.<BR/> * Eat legumes (beans, chickpeas and lentils) often – home cooked or canned.<BR/> * Include at least one low GI carb with every meal. You’ll find them in four of the food groups: fruit and vegetables; bread and cereals; legumes; low fat dairy or soy alternatives.<BR/> * Choose low GI snacks – fresh fruit, a dried fruit and nut mix, low fat milk or yoghurt.<BR/> * Vinegar and lemon or lime juices slow stomach emptying and lower your blood glucose response to the carbohydrate with which they are eaten. Tidbit: Get the salad habit and toss it in a vinaigrette dressing.<BR/> * Limit refined flour products – cookies, cakes, pastries, pies, crumpets, crackers, biscuits irrespective of their fat and sugar content.GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-47787867485545433432009-02-02T04:49:00.000+11:002009-02-02T04:49:00.000+11:00I never know what the slow or low carbs are that a...I never know what the slow or low carbs are that are the best to eat! Its hard knowing what meals to prepare for my husband & I as diabetics!<BR/>I'm hoping this site helps.<BR/>BevAnonymousnoreply@blogger.com