The Glycemic Index is a rating system for foods where any type of carbohydrate has a numerical value assigned to it based on its components and how each food affects the body’s sugar levels.
For diabetics, consistent monitoring of blood glucose levels is a critical step in your diabetes management program. Without knowing what your blood glucose is doing throughout the day, how can you make good, informed decisions about what to eat? I test my blood sugar at least four times a day. Most of the time I can guess what it is within 5-10 points. That comes from years of testing and understanding how and why I feel the way I do at any one time.
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What this question means is what percentage of our total calories each day come from carbs, fats, and proteins.
I have become obsessed with solving the answer to this question. Unfortunately there is no simple answer and probably no right answer as there are so many conflicting opinions and recommendations on this issue.
The food industry’s concept about net carbohydrates is ridiculous. This is how it works: take the total carbs minus the carbs from fiber and the carbs from sugar alcohols, and you get the net carbs.
