06 August 2012
OK, so what am I blathering on about?
I'm talking GI, and I don't mean Joe or Jane here! This is GI a.k.a.Glycaemic Index. Even having managed to lose and keep off a significant percentage of my former bulk, this isn't a topic I can say I'm exactly familiar with, nor have I ever really given too much thought to it. Have to admit that I've spent much more time considering calorie and fat content of the foods we choose. However, this is about to change big time, now that my darling lovely hubby is off medication and relying on diet control for Type 2 diabetes.
The crux of 'good control', and by that I mean the best way to go about minimising the likelihood of diabetic 'complications' (a nice, dainty, polite word for some pretty awful outcomes!), seems to be avoiding spikes in blood glucose and generally keeping a relatively 'constant(ish)' sensible blood glucose level through the day.
To do this, the carbohydrate content of the food we eat is something we need to become very aware of. These little tinkers, and how the body deals with them, are the things which seem to affect blood glucose most directly, so it's time for us to get back to the classroom for Carbs 101.
Even given just a brief trawl through the wonderful worldwide web, there's a HUGE amount of information out there. However, some of it seems conflicting... and complex... and frankly counter-intuitive. But, nothing ventured..., here we are, making our start on the bumpy road to getting to grips with it. Wish us luck!
To be honest, while I haven't really thought much about it before, this will be a very good thing for us both, benefiting the fat lass long-term as well as my darling. But it does, of course, mean making adjustments to what we eat... again. Hmmm, I think we'll both be keeping food diaries. What a studious household we'll be!