Sugar & Starch in Carbs

I am a little confused about Carbs high in Sugar and Carbs high in
Starch. My interest comes from trying to reduce insulin resistance. I
have a list of foods containing Carbs (bread, Veg, fruit etc) and it
gives them an index number from 1 low to 100 high, high being bad for
insulin production. The high foods 50 all appear to be high Carb with
high starch (white bread) and the lower foods appear to contain sugar
Carbs. Am I correct or have I tottly got the wrong end of the stick
that Carbs to avoid ae ones high in starch (bread, potatos).

Gary

Both sugar and starch raise your blood sugar and should be avoided by anyone
trying to control blood sugar.

Some carbs break down faster than others, but within 2 hours almost all the
carb you eat will hit your blood stream and cause a huge surge of insulin if
you still produce insulin or a huge surge in blood sugar if you don't.

So don't delude yourself that "slow carbs" don't raise blood sugar. My blood
sugar meter tells me that they do, the only question is when--in 15 minutes
or an hour.

-- Jenny

Cut the carbs to respond to my new email address!
New photo: http://www.geocities.com/jenny_the_bean/jennypics.htm
Weight: 168.5/137
Diabetes Type II diagnosed 8/1998 -
HBa1c 5.2 10/03
Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * Do Starch Blockers Work? * NEW! Why the Low Carb Diet
is Great for Diabetes * NEW! Low Carb Strategies for People with Diabetes


"gary" wrote in message
om...
I am a little confused about Carbs high in Sugar and Carbs high in
Starch. My interest comes from trying to reduce insulin resistance. I
have a list of foods containing Carbs (bread, Veg, fruit etc) and it
gives them an index number from 1 low to 100 high, high being bad for
insulin production. The high foods 50 all appear to be high Carb with
high starch (white bread) and the lower foods appear to contain sugar
Carbs. Am I correct or have I tottly got the wrong end of the stick
that Carbs to avoid ae ones high in starch (bread, potatos).

Gary

(gary) wrote in message . com...
I am a little confused about Carbs high in Sugar and Carbs high in
Starch. My interest comes from trying to reduce insulin resistance. I
have a list of foods containing Carbs (bread, Veg, fruit etc) and it
gives them an index number from 1 low to 100 high, high being bad for
insulin production. The high foods 50 all appear to be high Carb with
high starch (white bread) and the lower foods appear to contain sugar
Carbs. Am I correct or have I tottly got the wrong end of the stick
that Carbs to avoid ae ones high in starch (bread, potatos).

Gary

One of the *big lies* being foisted upon us by the Diabetes Assoc is
that one should consume lots of complex carbs ie. starchy carbs. The
reasoning is that because it is a *complex* carb it takes longer to
break down into glucose and you will have a slower and lower release
of insulin.

This is clearly nonsense because many starchy "complex" carbs are
worse than simple carbs in the insulin spike that it produces. The
best bet is to avoid any refined and high-GI-load carb. The higher the
Gi-load the worse it is, avoid it.

TC

Does anyone know if the rise in blood sugar is mitigated by eating something
with fat or protein along with the sugar or starch? I had read that it might
but would love to hear from someone who actually measures their blood sugar
level.

Dorothy

"Dorot29701" wrote in message
...
Does anyone know if the rise in blood sugar is mitigated by eating
something
with fat or protein along with the sugar or starch? I had read that it
might
but would love to hear from someone who actually measures their blood
sugar
level.

Dorothy

Hi Dorothy - sorry, I dont measure my blood sugar, but my dietician told me
that eating bread with peanut butter (ie fat) lowers the GI of the bread. I
dont often eat bread anyway, but tis helpful to know these things.
Caitlin

Dorothy,

I've read that fat slows down carbs, but the combination of fat and carbs
eaten together is fatal for anyone with weight or metabolic problems.

Why? Because when you eat carbs your body secretes insulin. When the insulin
encounters dietary fat it ensures that it gets pushed into your cells and
becomes body fat. In contrast, when you eat fat in the absense of insulin,
it is much harder for it to be deposited in your cells. This, in a nutshell,
is why people on low carb diets get away with eating more fat without
gaining as much weight as people on so-called balanced diets would at the
same calorie level.

In fact, it is the combination of carbs and fat together does all the very
bad things that ignorant dieticians have been blaming on fat alone. With
this in mind you can see why "slowing down" carbs with fat is a very bad
idea no matter what your meter might say.

And that said, I've never seen any evidence on my meter that fat slows down
the metabolism of carbs to any appreciable extent.

-- Jenny

Cut the carbs to respond to my new email address!
New photo: http://www.geocities.com/jenny_the_bean/jennypics.htm
Weight: 168.5/137
Diabetes Type II diagnosed 8/1998 -
HBa1c 5.2 10/03
Low Carb 9/1998 - 8/2001 and 11/10/02 - Now

http://www.geocities.com/jenny_the_bean
How to calculate your need for protein * How much people really lose each
month * Water Weight Gain & Loss * The "Two Gram Cure" for Hunger Cravings
* Characteristics of Successful Dieters * Indispensible Low Carb Treats *
Should You Count that Low Impact Carb? * Curing Ketobreath * Exercise
Starting from Zero * Do Starch Blockers Work? * NEW! Why the Low Carb Diet
is Great for Diabetes * NEW! Low Carb Strategies for People with Diabetes


"Dorot29701" wrote in message
...
Does anyone know if the rise in blood sugar is mitigated by eating
something
with fat or protein along with the sugar or starch? I had read that it
might
but would love to hear from someone who actually measures their blood
sugar
level.

Dorothy

"Dorot29701" wrote in message

Does anyone know if the rise in blood sugar is mitigated by eating
something with fat or protein along with the sugar or starch? I had
read that it might but would love to hear from someone who actually
measures their blood sugar level.

Dorothy

Protien slows down the absorption a little, but it is still absorbed,
and will release insulin to deal with it. Whether that is a bad thing
depends on how healthy your pancreas is, how sensitive you are to
insulin, and how senstive you are to blood sugar swings.

--
revek
Harvard's Law: Under the most rigorously controlled conditions of
pressure, temperature, volume, humidity, and other variables, the
organism will do as it damn well pleases.

"Jenny" wrote in message
...
Dorothy,


Why? Because when you eat carbs your body secretes insulin. When the
insulin
encounters dietary fat it ensures that it gets pushed into your cells and
becomes body fat.

Why does it do that?

Reality Check wrote:
Jenny wrote:

Because when you eat carbs your body secretes insulin. When the
insulin encounters dietary fat it ensures that it gets pushed
into your cells and becomes body fat.

Why does it do that?

It's basic metabolic designs. They "why" depends on if you're religious
as the answer is "That's what evolution built" and the same statement is
"That's what God designed".

Insulin is released in direct result of dietary carbs. Eating anything
else only slows digestion and absorbtion of those carbs. Insulin moves
fat into storage.

gary wrote:

I am a little confused about Carbs high in Sugar and Carbs high in
Starch.

Sugar and starch ARE carbs. In fact sugar and starch are the two
primary types of the most common carbs around.

My interest comes from trying to reduce insulin resistance. I
have a list of foods containing Carbs (bread, Veg, fruit etc) and it
gives them an index number from 1 low to 100 high, high being bad for
insulin production. The high foods 50 all appear to be high Carb with
high starch (white bread) and the lower foods appear to contain sugar
Carbs. Am I correct or have I tottly got the wrong end of the stick
that Carbs to avoid ae ones high in starch (bread, potatos).

The trick: Carbs ultimately get converted to glucose. Starch is many
glucose in a row bonded together. Digesting it breaks those bonds and
the starch gets converted directly to glucose. But most sugars are
two types of carb bonded together, one glucose and one other simple
sugar. All other types of simple sugar get converted to glucose but
it is slower than digesting starch. Since glycemic index, the rate of
conversion is measured and digestion is faster than conversion.