carbohydrates continued: sugar and starch are the same

By RosalieM Latest Reply 2014-11-28 17:22:55 -0600
Started 2014-11-24 10:04:16 -0600

Sugar and starch are exactly the same. Your body does not know the difference. So many diabetes "experts" just don't get it. I just listened to a Dr. ,a Clinical, dietitian on this site. He went on and on about sugar and diabetes and never once mentioned starch as being a problem. The diabetic recipes for baked items on this site are awful as are the recipes in the Walgreens diabetes magazine and the American Diabetes Association recipe books etc. etc. They assume as long as you can count the carbs hey are OK. That is not true if you want to stay healthy.
Most diabetic bakery items contain flour. White flour is a starch and 100% whole wheat is only a tiny bit better than white flour. Most "diabetic recipes" contain more flour than sugar so making them sugar free is almost useless. Sugar free anything that contains starch such as flour are not diabetic friendly at all.
When I became diabetic (I was following the American Heart Associations propaganda "don't eat fat eat carbs".) Carbs made me fat and diabetic in spite of an otherwise healthy lifestyle. When I found this out, I told my Dr I wanted insulin and no drugs. I began testing every whole food on
my blood sugar in as a scientific way as I could, not once, but over and over. Since I was not on
drugs, my experiments were pretty accurate. That is how I came to this knowledge. Diabetics are different from each other in how they respond to starch and sugar that is true, however that it is starch and sugar more than any other food type that raises blood sugar is not in doubt. The Hi maize resistant starch fiber I talked about in other discussions is so important. If you substitute
Splenda or Stevia (sugar alcohols raise blood sugar to some degree)for sugar and add Hi maize resistant starch fiber to block some of the starch from being digested along with oat bran and ground flax seed, you can make a baked product that you can have on occasion that will not make your blood sugar soar. The oat bran and ground flax seed slow down digestion which helps prevent blood sugar spikes too. Grandma Rose

10 replies

Kristinamp 2014-11-28 17:04:44 -0600 Report

What an interesting read. For myself, carbohydrates that are low glycemic don't raise my blood sugar or send it soaring. As an example: a potato will give me a high bs (not if I take the proper med dose) verses a sweet potato.

Yes, low carb allows me to take less insulin but eating foods that are less processed has been what works for me.

I do not eat "diabetic" food at all. Yuk!

RosalieM 2014-11-28 17:22:55 -0600 Report

Hi Kristinamp,
I am glad you found the discussion about carbohydrates interesting. Are you type one or two? Grandma Rose

haoleboy 2014-11-24 19:29:29 -0600 Report

I have pretty much eliminated baked goods from my diet … seemed that products that were "safe" for diabetics to eat, using sugar and flour substitutes, were off putting taste wise and ended up increasing my bgl anyway.


Pegsy 2014-11-24 18:51:10 -0600 Report

I get so frustrated with diabetic magazines and cookbooks for this reason. What a deceptive waste! When I crave baked goods I make them myself using Stevia and nut flours. I never bake with wheat flour anymore, not even whole wheat.

GabbyPA 2014-11-25 07:02:47 -0600 Report

That is what I have started doing as well. I use almond flour and coconut flour. I have not tried oat flour too often. It takes some experimenting to get it to a place where they stay together and taste good, but I am getting there.

Pegsy 2014-11-25 11:23:51 -0600 Report

I have not tried oat flour either. I find that coconut flour requires more liquid and it is hard to get the ratio right. Almond flour is my go to flour for now. When I have more time I may experiment with coconut flour as I really like the flavor it adds.

RosalieM 2014-11-25 13:16:46 -0600 Report

I can't afford coconut or almond flour, so I make up recipes that use oat bran, ground flax seed, splenda and Wheat or oat flour with Hi maize resistant starch to counteract the whole grain flour. They are loaded with fiber, fiber doesn't raise blood sugar almost not at all. I still limit how much of my own bakery I eat. The cookies have inulin, Hi maize resistant starch fiber, oat bran, unsweetened coconut and oat flour. They hardly raise blood sugar at all and are yummy. I limit my sweet treats to cookies and chocolate truffles.

Grandma Rose

GabbyPA 2014-11-25 11:38:34 -0600 Report

I love it in cookies. I make a coconut and chocolate chip cookie with it. It stays in a ball and they are kind of dry at first, but after a day or so, they ease up and they are yummy.

My almond flour is home made, so I may not have it right in all my recipes, but it works for me. I use the pulp from my almond milk that I make. I just dehydrate it. But it's not blanched, it's with the skin and I hear that make it more coarse or crumbly.

Pegsy 2014-11-25 12:37:46 -0600 Report

I would love to learn how to make my own almond milk and almond flour. Do you have recipes?