Hi Maize 260

By Pegsy Latest Reply 2016-04-01 09:03:31 -0500
Started 2015-02-24 10:23:32 -0600

I purchased Hi Maize 260 from one of our Diabetic Connect members and finally gave it a try yesterday. I used it 50/50 with white flour to make noodles for soup. The recipe contained white flour, Hi Maize 260, eggs, water and a little salt. It was cooked in chicken broth with chicken, onion, garlic and celery. I limited my portion to 1 cup of the "pasta" and added a generous amount of the chicken, broth and veggies. Two hours later I tested my glucose and it was at 170. This is WAY too high for me. I normally test below 130 and often below 120 following a meal or snack with the appropriate (for me) 11 - 20 carb grams.

I don't know how many others have tried this product or if it worked for them but for what I wished to use it for, it has not benefited me. I am not slamming the product. I am just sharing my experience with it. I felt I should let people know.

39 replies

Lil'Edgy 2016-04-01 09:03:31 -0500 Report

Hi Peggy,Gathering some information on converting starch to resistant indigestible starch, I tried a multi phased attack on pasta. I cook it,drain it, put it in a bag with a teaspoon or so of olive oil,mix it up and put it in the freezer for a day. I take the frozen pasta out and put some cold sauce on it and cook only till it's comfortable warm. Before I eat it I put 2 tablespoons of vinegar with the contents of 3 white kidney bean extract capsules and a tablespoon of Ceylon cinnamon with about 1/4 cup of water and drink it down. My glucose doesn't spike. Maybe up to 110 or so 2 hours later and in the low 90's in the fasting test. All those things are supposed to lower the digestibility of the pasta and the pre drink hinders you body from producing amylase to digest what ever is remaining. It seems like a lot of work but I think it's worth it. Just sayin'

teridene 2015-09-05 14:57:31 -0500 Report

I don't see how anyone with diabetes could eat white flour and not have a high sugar spike period. The fact you ate white flour and did not go into the 300's says a lot to me. I would be more concerned with the flour than the hi maize starch.

RosalieM 2015-02-24 17:02:25 -0600 Report

The American Diabetes Associations new blood sugar levels are 180 two hours after a meal. Yours is 10 points under that. I still don't recommend eating pasta though no matter how it is made.

Pegsy 2015-02-24 18:02:49 -0600 Report

I am not interested in the Diabetes Association's new blood sugar level guidelines. Their advice is completely unacceptable to me. I am also not at all interested in what you recommend. I am not seeking your medical advice.

GabbyPA 2015-02-24 14:22:13 -0600 Report

If I eat a cup of noodles, I get into the 200's. A portion is generally 1/3 to 1/2 cup and even then I struggle. So was the point to eat more or to have the fiber knock down a normal portion? Is a cup a normal portion for you?

I have not used it, but in defense, most things take some time to tweak to make them work for us. My learning curve with almond flour landed a lot of things in the trash can. The one thing I do find is that every time I try to do something to help me "cheat" and eat something I would normally stay away from, it never ends well. I get my hopes up too high and I am generally disappointed. And I have tried a lot of weird things.

Where I see the benefit of fibers is just to add it to what you normally eat. This is also why I do not do the Net carbs in foods. I use the total. I see the benefit of fiber for sure, but it may not really work as hard as we hope it will.

Pegsy 2015-02-24 14:32:29 -0600 Report

I normally stay away from all forms of pasta, even whole wheat pasta. This was merely an attempt to enjoy it on rare occasions and not spike so much. If I have to reduce the portion to 1/2 C or even less I see no point in eating it at all. I can do that with regular pasta on rare occasions with the same effect on my glucose.

GabbyPA 2015-02-24 14:38:09 -0600 Report

I hear you...that is why I quit pasta too. I tried Dreamfileds, Whole Wheat, Extra fiber brands....even one made from quinoia (way not worth the price). I just had to give it up. I have never been brave enough to make my own noodles. What if you increased the Hi Maze? Or does it just get too weird?

Pegsy 2015-02-24 15:26:15 -0600 Report

I have also tried Dreamfields in the past as well as whole wheat pasta. They both spiked me just as badly as regular white pasta. With 50% Hi Maize the noodles definitely had a different texture and a slightly bitter taste but they didn't taste bad to me. Making pasta is a lot of work and if I can only have a half cup of it or less, it just isn't worth the effort. I would rather eat something else.

GabbyPA 2015-02-24 17:47:06 -0600 Report

Yeh, I have a few recipes that I just toss because they are too labor intensive or too carb intensive for the serving I can have. It's kind of a waste, but sometimes I just don't know until I try.

One was popcorn balls. I love popcorn and I thought since the ones I made were small and had ginger and sesame seeds in it, I would be okay...nope. I wanted to eat more than one. I loved them, but I had to take the recipe out because I could not discipline myself.

Jibber Jabber
Jibber Jabber 2015-02-24 13:44:14 -0600 Report

I want to scream after seeing her last post…saying there is no way we can go back to eating grains again…REALLY..then why promote and sell a product and give instructions to mix 50/50 with white flour…I want to scream..but the people next door are fixing their roof and I don't want to scare them…

RosalieM 2015-02-24 17:00:15 -0600 Report

you guys don't pay attention. she said she wanted to make pasta, with it. 50% is really dramatic and the most you could do. After that it is no good. I don't eat pasta myself. I tried it making the pasta on 50/50 and decided not to do it again. Some of my customers just refuse to give up the grain. The Hi maize does reduce the effect of the grain they are going to eat anyway the key word is reduce not eliminate. I tell them I don't do it. I had a lady customer call me today asking me how many carbs were in my bread. She is diabetic. I told her don't eat any bread, not even mine.
I tell every diabetic that. A lot of my customers are not diabetic, but just want healthier food. I teach classes. I tell my students cut out the carbs. They buy bread before they leave. My bread is the lesser of to evils, by quite a bit. That is all I can do.

Pegsy 2015-02-24 13:46:58 -0600 Report

I hear your screams and I echo them.

Pegsy 2015-02-24 13:48:15 -0600 Report

As my dear Mother-in-Law used to say, "I think I'll go eat worms." LOL!

jayabee52 2015-02-24 11:41:49 -0600 Report

Did the resident authority on Hi Maize (you know who she is) on this site tell you to cook it 50/50 white flour and hi maize?

May I suggest something I have tried to use to help me clue into how a particular food or drink has affected my metabolism?: I have followed this to get to know how a food or drink "plays" (nice or nasty) with my body ~ http://www.diabeticconnect.com/diabetes-discu...

I agree with Jib Jab and grains are a no no for me as well.

God's best to you

RosalieM 2015-02-24 12:17:54 -0600 Report

I did tell her to make the pasta half and half, because she wanted to make pasta. I have done it that way myself. However the question
is what else did she eat with the pasta or did she eat the pasta alone. How long after eating the pasta did she test?
I mention this as testing a product like this is far more complex than just eating something and testing the blood. That works with sugar and flour as it digests 15-to 30 minutes. I spent 8 years trying to figure this out. Because it stays in the body 10 hours, and takes a number of hours to even get into the large intestine where it does it's work, testing like you would for sugar and flour will not give you an accurate picture of the benefit. My class members have lost weight, lowered their A1c, cut their medication down and made their fat/cholesterol numbers look real good. I suspect that is why Hi maize 260 is not on the market for diabetics as it should be. The testing is painstaking and must be done by diabetics who are willing to discipline themselves about what they eat and report accurately. I have done the testing on myself over a long period of time..

Pegsy 2015-02-24 12:08:22 -0600 Report

Thank you for the link to your method. I too keep track and test often in order to have a workable plan on my diet. I also record how exercise and sleep, or the lack of, has an impact.

In answer to your question, yes, 50/50 was her recommendation but she made no recommendation as to serving size.

I quote: "When I make pasta I substitute 50 % Hi maize for flour. You may not like the pasta with that amount of High maize.260. Try it at 25% and let me know what you think and how it effects your blood sugar."

I chose the 1 cup serving size. Any less and I didn't see much point in having any at all.

She also suggested adding at least 2 teaspoons of it to a "bowl" of oatmeal. I may try adding 2 teaspoons to a 1/4 cup (dry) serving of oatmeal just to see what happens. Other than that, I don't have any other need for this product. I don't bake much or make meatballs, etc. I eat my food pretty much unadulterated and as close to the source as possible; grilled meats, eggs, raw or steamed veggies, fresh raw fruits and a variety of nuts most of the time. I also enjoy making homemade soups. I do indulge in 100% whole wheat bread and low carb tortillas, organic popcorn and a square or two of dark chocolate now and then, IF I bake a treat, I use almond or coconut flour and Stevia to sweeten. Not a big deal that I can't have pasta. It just would have been nice to be able to do so once in a while and I felt it worthwhile to try once. Unfortunately I have this rather large quantity of Hi Maize 260 that will never get used up.

RebDee 2015-02-24 12:50:04 -0600 Report

When baking, which is not often, I too use almond or coconut flour and if milk is needed, I substitute with Silk almondmilk or coconutmilk. I use low carb tortillas to make quesedillas but don't eat popcorn or chocolate.

Jibber Jabber
Jibber Jabber 2015-02-24 12:18:24 -0600 Report

Glad you didn't try the 25%..you might of shot up to 200..not cool…white flour is evil…even for people that can tolerate grains..if you CAN tolerate grains and still keep your BG down…maybe 50/50 with 100% whole wheat flour might be better..

Pegsy 2015-02-24 13:38:53 -0600 Report

I'm just going to skip the pasta. There are too many healthy foods to choose from than to make pasta a food project.

RosalieM 2015-02-24 12:36:36 -0600 Report

The whole wheat flour will make very little difference.
Tried that already. I recommend using it without flour at all. It will lower the A1c and keep weight down if used correctly. That takes time and effort and there is a learning curve for using it for sure.

Jibber Jabber
Jibber Jabber 2015-02-24 13:48:28 -0600 Report

Okay…have to say it…just have to…forgive me for being hard and cold..but you yourself said you prefer things this way..if using it correctly means using it alone…why would you tell someone to mix it 50/50..and why would you always be hawking your stories of your baked goods…when we all know you are not using it alone…to me your hi-maze is nothing more than a money making thing…oops did I offend…now pegsy is STUCK with a bunch of it…oh God I feel better…but I am sure you will come up with some REASON for what you did that will make perfect sense to YOU…

RosalieM 2015-02-24 17:11:40 -0600 Report

It is no ones fault, it is difficult to relate such a complex set of instructions in these little boxes. Look up the research that has been done on this product by many scientists. You can find it by googling Hi maize 260 The information will be at a company by the name of Ingredion. Do your homework! I am retired, I don't have to sell anything. Just trying to help. I am not your mother! :) :)

Pegsy 2015-02-24 13:57:01 -0600 Report

And I noticed that it is (every so subtly implied) MY FAULT that the product didn't work for me as I was led to expect.

Pegsy 2015-02-24 13:40:25 -0600 Report

I wish I had known about the lengthy time and effort required to use this product effectively BEFORE I made the purchase. I wouldn't have bothered.

Jibber Jabber
Jibber Jabber 2015-02-24 10:31:59 -0600 Report

If it seems too good to be true..it usually is..There is NO ingredient on this planet that I can add to grains…that will ever make me eat them again…unless it is one of my cheat days ( I have only had two so far)..when I eat a low carb wrap.and I am not even sure if I will ever cheat again with those because I have to give up a serving of veggies that day to do so…Grains are poison to me..I know this because of how my body reacts to them…something may ( or may not) weaken the poisons affects..but it is STILL poison…

RosalieM 2015-02-24 12:31:23 -0600 Report

I don't eat grains either. I don't even eat my own homemade bread with the Hi maize in it because I cannot get the fiber to flour ratio down
far enough and it still taste like bread. I have been able to do it with cookies. The Hi maize really works with mashed potatoes, but the effect is seen in low fasting blood sugar the next morning. Regular use (not with flour)also shows up on the A1c. It is not magic, but has definite positive results. It is dose dependent. I don't use it in flour things. It makes me feel full so I don't have trouble keeping my weight down.
That alone is worth it.

Jibber Jabber
Jibber Jabber 2015-02-24 13:58:39 -0600 Report

Now you are advocating mashed potatoes for diabetics…I told myself to never enter into another conversation with you the day you said my "Mother's advice was lacking"…but when I see things like this I cant just NOT say something…if your Hi maize stuff works for you..God bless…but stop SELLING it to people here on DC…this is NOT a place for commerce…If you wish to give away a free sample to someone that wishes to try it..THAT is different…I will not comment on any further posts..

RosalieM 2015-02-25 18:06:59 -0600 Report

I didn't advocate eating mashed potatoes, I just tested it, I don't normally eat them either. I didn't say your mothers advice was lacking either.
You need to put on your adult. You are way to intelligent to not get what I am saying. You could ask me to clarify it if I am not clear, which sometimes happens. Would you talk to your mother like this?

Pegsy 2015-02-24 12:13:48 -0600 Report

You are right. It did seem to good to be true and it was. At least for me. As mentioned previously, I do indulge in some whole/organic grains with reasonable glucose readings two hours post but my A1c is still not where I want to be. Although it has come down much, I would prefer it to be below 6. At this point I cannot go off Metformin and I really want to. During a period of about 6 months I went completely grain free and I avoided all starchy foods such as potatoes, rice, peas, carrots, etc. This did NOT bring my glucose down low enough, thus the Metformin. I have not tried to be grain/starch free since I have been on Metformin but I am considering it now. At least for a period of time to see how I do.

Pegsy 2015-02-24 10:26:14 -0600 Report

As a follow up— This meal was my lunch for the day. I adhered to my normal diet for the remainder of the day and tested as I normally would after an afternoon snack, dinner and night snack. My glucose tested in my normal range for all of those. It was just after eating the noodles that I tested high.

RosalieM 2015-02-24 12:39:57 -0600 Report

Let us know if your fasting blood sugar is different than you expect.

Pegsy 2015-02-24 13:44:59 -0600 Report

My fasting glucose is all over the map depending on how well I slept the night before and how much stress I have. After yesterday's indulgence my fasting glucose this morning was 145. Definitely not lower than normal.