When first diagnosed 10 years ago, my blood sugar reacted with spikes whenever I ate anything that was a high GI carbohydrate. I spiked on grains, corn, green peas, spaghetti, etc. but less on sugar. After 10 years of learning how to moderate my BGs, I have been experimenting with eating some of these foods again in small quantity. I have no desire to overeat on these, or to go back to some of the junk I ate (Cheetos, etc.), but I would like to include small portions of foods that are healthy in small quantity.
Part of my personal journey was learning that I was gluten intolerant and how that effects my gut function, ability to utilize vitamins and minerals from my food, and how the resulting inflammation spikes my blood glucose readings.
I'm still avoiding all soda pop, wheat, barley, rye, oats, milk, sugar (except a bite or two of very dark chocolate occasionally), and as much environmental toxicity as possible. I grow some of our vegetables in organic soil in pots on my lanai to avoid chemicals in fertilizers and pesticides because of known sensitivities that I have to chemicals.
A few days ago I took my husband for a ride on the North Shore where there are many farms raising vegetables and lots of corn. I found one advertising non-GMO corn and decided to get some. Which lead to the testing described below.
Wayne, as most of you know by now, has had Alzheimer's for 10 years. Since he is also deaf and blind, it makes conversation somewhat limited. I try to explain why he needs a varied diet, but usually give in to his "old favorites" and a couple multivitamin tablets plus calcium and his Alzheimer's medications.
Life is too short to fight about food, but it has concerned me because his choices are all high carbohydrate and virtually without redeeming food value. He eats a pastry for breakfast (I sneak 15 g. of protein into his coffee via a Vanilla Whey powder), a handful of grapes or 1/2 banana, glass of juice, and coffee. His lunch is a taco and a glass of milk. Dinner is a bowl of bran flakes w/raisins and another glass of milk.
So, tying my curiosity about how I would now respond to the starches in corn-on-the-cob, and whether or not Wayne was developing insulin resistance because of his seemingly addictive need for high carbohydrate foods, I tested both of us after a meal of nothing but fresh from the farm corn-on-the-cob.
Here's what I found: Wayne Carol
Preprandial (1:00) 86 97
Carol, only (1.5 hrs) 110
Postprandial (3:00) 119 119
Carol, only (4:00) 96
(5:00) 85 89
His preprandial reading was 11 lower than mine. I ate more corn that he did, but he had more BG increase than I did. We both resolved within 4 hours to his preprandial reading in the high 80s. From this, I would gather that his odd diet has not yet to badly affected his glucose sensitivity though he is more reactive than I am, and I am responding much more normally to the starch in the corn.
I will continue to watch his protein intake though and try to find ways to supplement it. High BGs cause cellular damage in the brain as well as the rest of the body and that isn't good for any of us, but particularly due to the implications w/r/t Alzheimer's development.
Note: because it was within 24 hours of the field, this corn was probably lower in starch than corn that is in the grocery many days after being picked and shipped.
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