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fresh

are sweet potato and yam suitable for diabetics ?

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2 minutes ago, iNow said:

Balance really. I’m type 1 so take insulin no matter what I eat. Must adjust for carb amounts, activity level, illness, etc. but most times am just trying to determine about how many carbs I’m eating. Cooking method has never once been a consideration for me after decades. 

Right. 

1 hour ago, fresh said:

sweet potato is different from potato.

Put into practice, test your blood sugar respectively after steaming sweet potatoes for 15 minutes,25 minutes, and 30 minutes or even longer . You will find out the longer you steam it, the higher the GI it has.

same with rice and potato.

the results of your blood sugar is what you should believe.

However you do it, if you are diabetic, let your resultant blood sugar levels be your guide on how much to have. I think someone with Type 1, like iNow, has a pretty good idea of the do's and don'ts.

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My mom has blood sugar problems. She always tests her blood sugar level 2hours after meal. She knows how she cooks could lower the GI of some food.

try the results by yourself for type 2 diabetes.

Moreover, in winter blood sugar level is often higher than in summer. No idea why?

 

A7BBC220-318D-4931-A451-87F749D225F7.jpeg

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7 minutes ago, fresh said:

My mom has blood sugar problems. She always tests her blood sugar level 2hours after meal. She knows how she cooks could lower the GI of some food.

try the results by yourself for type 2 diabetes.

Moreover, in winter blood sugar level is often higher than in summer. No idea why?

 

A7BBC220-318D-4931-A451-87F749D225F7.jpeg

It's probably not how it's cooked but how long it's cooked, which may break down the cells more completely, which may increase the available nutrients and raise the GI. Instant mash granules will likely have all or more of the cells broken than whole potatos, which allows faster uptake of the nutrients and, hence, a higher GI.

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By the way, is it the rumor that yam contains something like progesterone, and increases estrogen level ?

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On 2/13/2018 at 10:32 PM, StringJunky said:

It's probably not how it's cooked but how long it's cooked, which may break down the cells more completely, which may increase the available nutrients and raise the GI.

I believe it is actually more due to the thermal treatment of the starch (the dominant sugar polymer in potatoes). Depending on treatment gelatinization occurs, which increases its propensity to be broken down to glucose during digestion. The tricky bit is that amount and composition is already different in potato varieties and quite different in sweet potatoes (which are a different species entirely). In  sweet potatoes the GI has been found to vary between 40 (boiled) and 90 (baked), which is roughly comparable to most potato variants (ranging from 50-80).

54 minutes ago, fresh said:

By the way, is it the rumor that yam contains something like progesterone, and increases estrogen level ?

A) Diosgesin is found in low concentrations in wild yams (not the common cultivar)

B) The concentrations are so low, you would not be able to eat enough to have any noticeable effects.

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