Help­ing Dad

Diabetic Living - - Your Thoughts -

Di­a­betic Liv­ing has been a big help with get­ting my fa­ther’s sug­ars un­der con­trol. The nutri­tion pan­els and Dr Kate Marsh’s ar­ti­cle How to be a carb whiz in the May/June 2017 issue were par­tic­u­larly use­ful. How­ever, I’m con­fused with the gly­caemic in­dex (GI) rat­ing on the recipes.

Fay Coombs, NSW

Edi­tor’s note: Hi Fay, the GI is a way of ‘rank­ing’ car­bo­hy­drate foods ac­cord­ing to the speed at which they cause our blood glu­cose lev­els (BGLs) to rise and fall. Some carbs are more quickly di­gested and ab­sorbed (high GI), while oth­ers break down slowly (low GI). Lower GI foods can help to pre­vent large spikes in BGLs af­ter eat­ing.

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