I also seem to remember reading that by slowing down the conversion of carbs
to glucose, say by adding fat, has the benefit that if some part of the food
makes it to the intestines before conversion, then the glucose is less
likely to end up in the bloodstream. In other words, absorbtion of the
glucose is cut down if the food enters the intestines from the stomach.
Anyone else concur with this?
ed

"Alan Moorman" > wrote in message
...
> On Sat, 10 Feb 2007 09:49:04 -0500, "Ed"
> <ekirstein*nospammers*catskill.net> wrote:
>
>>If you ate the same number of carbs worth of glucose and lentils. You
>>will
>>spike big time from the glucose and not spike (for many type 2's) from the
>>lentils. That's why there are good carbs and bad carbs. I thought this
>>was
>>basic diabetes 101. I'm surprised there's anyone questioning this.
>>
> And, there is a question about this:
>
> is a fast, high spike which comes and goes quickly better or
> worse for you than...
>
> a long, slow rise in your bG?
>
> Does ANYONE really know if 45 minutes of high is worse for
> you than 3 hours of medium?
>
> I doubt it.
>
> Someone, undoubtedly will respond saying something like: "It
> stands to reason that......"
>
> Or: "Common sense says.........."
>
> But, has ANYONE ever researched this?????
>
>
> Alan Moorman