Carb Counting vs Low Glycemic

By appleseed Latest Reply 2012-11-19 19:35:23 -0600
Started 2010-03-15 07:32:21 -0500

Here is a great discussion on the subject. Would love to hear your feedback!!

14 replies

Kirla 2010-03-15 10:40:40 -0500 Report


I don’t count carbs and the Glycemic index I never found too appealing. When you add the Glycemic load, it all gets real confusing.

I found that as long as I avoid foods that have more than 5-6 net carbs per serving I’m doing fine.

I found that carbs in the morning are a no no for me. My blood sugar will go from 80 to 95 in one hour with eating just a few carbs. What hurts is my before lunch reading doesn’t go down either. I found that eating a serving of sunflower seeds or peanuts for a mid morning snack seems to help a little.

At lunch I can eat several foods, as long as I eat just one serving each. As long as the carbs for each serving doesn’t go over 5-6 net carbs. Most of the time I don’t even get a one hour spike. I read that some foods will spike you at 30min instead of the one hour. Someday I plain on taking some measurements to see.

I found that for supper if I eat too much, my blood sugar will spike a little. Most days I have a salad with lots of red wine vinegar and have some chicken, pork, beef and lately my turkey sloppy joe. I also drink my chocolate water at that time. I like to add a little whipped cream on top. I think it tastes great. I like it.

At night I usually have 2 serving of almonds and a few beers before going to bed. My morning blood sugars seem to like it. Sometimes I will eat a serving of soy crisps with a low carb dip. Than I only eat one serving of the almonds.

I recently analyzed my diet on sparkpeople and found that most days I eat around 70 grams of carbs for the whole day. My blood sugar, blood pressure and cholesterol are all doing great. I was able to stop taking all the meds they gave me.

I found by using my meter and testing before and after I eat, that I can not eat any high Glycemic index foods and found that most low Glycemic index foods also spike my blood sugar.

I have only been doing this for one year now and hope that one-day, if my meter approves, will be able to start eating some low Glycemic index foods. I plan this year to experiment a little with different foods and see what happens. I recently bought some steel cut oats and whole grain pasta. Some people claim that they can eat the Dreamfield brand of pasta. It I can find it in a store I may try that also. I figure to try half a serving and see how my meter responds. As long as I don’t spike my blood sugar, I may be able to eat a little.

I watched most of the video. Found much of it interesting. I’m hoping to find a doctor that is willing to take a little time and actually talk to me. My doctor skipped over the first step and I went home with a bag of pills. When I asked about trying to control with diet and maybe exercise he had a fit. Yelled and screamed at me and called me names and things. I had to go back several times last year for tests and things. This year I’m thinking of getting me a DO. Will have to wait and see.

Thanks for posting.

GabbyPA 2010-03-15 10:45:16 -0500 Report

What is chocolate water?

Kirla 2010-03-15 11:06:47 -0500 Report


Last year I found this recipe on I changed it a little, but you can make it the way they do if you want. I have used homemade soymilk, almond milk and walnut milk and think it works fine. I use sugar free chocolate syrup made with splenda. It’s the Wal-Mart brand. It doesn’t cost much. I add 3 tablespoons of the walnut milk and add 1 tablespoon of chocolate syrup. The recipe calls for 2 but I found that 1 works ok and it cuts the carbs in half for the chocolate syrup. I then mix the milk and chocolate real good and slowly add the seltzer water very slowly down the side of the glass. I then stir it with the spoon and add some whipped cream on top. I have been drinking this for a while now. Its low carb and doesn’t spike my blood sugar. For the original recipe click on the link below. Once there click on the Red Text. Chocolate Egg Cream. Watch the video


GabbyPA 2010-03-18 14:55:55 -0500 Report

Thanks, that sounds very interesting. Ok, another question. How do you make homemade milks? I have bought it, but never made it. And if I make my own choclolate syrup with stevia I suppose that would work find too?

Kirla 2010-03-18 18:25:39 -0500 Report


Walnut and almond milk is real easy. Soak ½ cup of nuts in water for at least several hours. I soak mine in the morning before going to work, so when I get home there ready. Drain, rinse and blend in blender on high speed for about five min. with 3 ½ to 4 cups of water. I then strain in nylon strainer I bought in the dollar store. Then restrain with a piece of nylon panty hose. Refrigerate. Last about 3 days. I posted the recipe here. Click on the link below.

Soymilk is a little harder to make and takes a lot of time. Soak 1 cup of soybeans in water for at least 8 hours. I sometimes soak over night. Drain, rinse and blanch in pan (pan should hold at least 1 ½ quarts of water) of boiling water with 1 teaspoon of baking soda. Blanch twice. Then blend in blender on high speed for 5 min. 1 cup of soaked beans to 3 ½ -4 cups of boiling water. Pour in large pan (pan should hold at least 6-8 quarts of liquid). Repeat until all beans are used up. I blend with small piece in cover removed. Otherwise blender may explode. Bring to boil and simmer for about 20 min. Strain with nylon strainer and restrain with panty hose. Makes about ½ gallon. I posted a link to the recipe here, click on the link below. Then click on the red letters Soymilk Recipe.

The soymilk recipe online said to strain soymilk before cooking. I recommend you cook first then strain. I use cloths pins to hold piece of panty hose to top of blender when straining. About 6 cloths pins work fine.

Good luck

GabbyPA 2010-03-20 09:14:12 -0500 Report

Thank you so very much! That sounds like something I could do. I was telling my mom about the chocolate water and she said she remembered it as the the egg cream. How funny is that?

GabbyPA 2010-03-15 09:29:37 -0500 Report

Very informative video. There are a lot of good things in it, and I do believe in eating a low glycemic foods. It is part of finding out what you can and cannot eat and when I compare the glycemic index to most of the foods that cause me to spike, I find they are high on the scale. I do think that it is more of a type two solution because we still have insulin that is working and helping us to "gain weight" and spike our levels as we eat poorly. I liked the video. Thanks for sharing.

Harlen 2010-03-15 09:14:25 -0500 Report

Doing Carb counting is the only way to go for me as a diabetic I can keep my BS right in line with what I need and its ez to do.
As one that lives it,its the only way for me.
Best wishes

kdroberts 2010-03-15 07:40:30 -0500 Report

I don't like the Glycemic index. It's very random science based on non-diabetic people, using methods that aren't realistic in real life and results that are not repeatable among large groups of people.

appleseed 2010-03-15 07:58:41 -0500 Report

Thanks for your comment KD, I think there are many schools of thought on the matter which is exactly why I brought up the subject. I at one time felt exactly as you do, but through the help of my physician who is part of the discussion group, I began to see real results, however I understand that many do not share my passion for it. I do think however there is real value in listening to the arguments presented. Thanks again for your comment!!

Deb-G 2010-03-15 15:59:32 -0500 Report

I agree…the index confuses many…simple works…even my diet/nutrition counceling at Mayo was about the carb content and not attention to the GI…

kdroberts 2010-03-16 07:18:53 -0500 Report

There is always some value in listening to arguments but nothing has really convinced me to change my views. Carrots are a classic example. The small test group of non-diabetic patients had to eat almost 2lbs of them and only them during the test. How does that help a diabetic that wants to eat a small amount as part of a beef stew, or as a side dish with roast chicken, peas and broccoli? To break it down even more, how does that apply to a diabetic that has 0 insulin production, a diabetic that has huge insulin resistance and a diabetic that is on no medication? 3 completely different people who will react completely differently to eating the exact same amount of the same food. When you start mixing other carbs, fat and protein the results become even less predictable and repeatable than before. Then when you start adding in medications, insulins, exercise and individual body chemistry you get different results.

I will say that I used to think the GI and GL was a great thing. But when I started testing it out I found that nothing in it worked as advertised for me. When the GI didn't work so well I switched to the GL with similarly disappointing results. Eventually as I learned more about it I just tossed it out the window as pretty pointless and a way for some other people to make money. Maybe it works well for non-diabetics but for me and a number of others I know who tried it, it does not.

mmccance 2012-11-19 19:35:23 -0600 Report

I agree KD. I've never found the GI to have any meaningful relationship to my situation. I too eventually just left it behind as an interesting but rather pointless experiment. Since I know that any kind of average grain such as wheat, rye, oats, rice, corn, etc. will spike my blood sugar, along with any kind of potatoes, (red, white, yellow, or sweet), I try to keep them out of the house.

I focus on eating protein and vegetables at every meal. I may sometimes even have a protein snack but that would be a hamburger patty or a can of plain tuna fish with a little garlic salt and pepper on it. That is real stick-to-the-ribs food. I call it that, because eating this way helps to eliminate my carb cravings — at least for a time. When I run into a day when I think I'm going to go crazy if I don't have a carb of some kind, I have some. Then I have to make sure I quit having some by the end of the day. The next day, I am again, no carb. (I call it NO CARB, but I do have carbs in my vegetables but my body loves vegetables and acts silly over grain and potatoes.)

Generally, the only time I have any food with grain is if I'm eating out. Yes, I occasionally over do, but I'm getting better at restaurant eating, too. I also know that I cannot have them for two days in a row without causing overnight weight gain and higher blood sugar levels in the morning.

I am not on any medications and the one thing that I have found that actually helps me to lose weight is fasting two times in the week, not on consecutive days, for 24 hours on each fast. (Not recommended for those on medications.)

I read a PDF called "Eat Stop Eat" from which I discovered that fasting is not the same as starvation where you don't know where your next meal is going to come from. With fasting, I know precisely when I shall be eating again which helps to make it easier to do. Without the twice weekly fasting, I don't lose any weight at all.

Anyway, that's my two cents. (I wish I were as good as this post sounds! LOL But it actually is my philosophy and my daily goal.) Thanks for the question, Appleseed!