Do some foods really help lower blood sugar?

[steveh]

I'm a type 2 diabetic trying to control my blood s with diet and exercise alone. Its difficult! Lately I'm often getting some fairly high readings (10 to 12 or 180 to 216 on the other scale) even 2 hours after eating. (even after very light meals)
I've discussed with my doctor going on medication. He doesn't think I need it though, because my fasting levels are always good, and the A1C is always around 6.2
I guess I can always bring it down by chugging around the block for 30 minutes every time I eat something (I walk for a hour every day as it is. ) but I'm getting kind of tired of always being the road runner! 10 pm is too late to walk around the block just to get it down after a snack.
I've heard that some things like cinnamon actually lower blood sugar. Is it practical to take it, or would I have to take a half a cup of it to do any good?
Secondly, has anyone noticed that small quantities of milk raise blood sugar a lot?

[shabbie6247]

you have my sympathy, having diabetes really can be quite laborious cant it!?

i take half a teaspoon ground cinnamon on my breakfast cereal each day, and also like it sprinlkled on fruit especially apples. i know some people use cinnamon on thier buttered toast for breakfast too.
i also use lots of ground cayenne pepper on absolutely everything else, again i just happen to really like it.

i cant remember which way round it is but one of them aids the balance of blood sugars (cayenne i think?) and the other one reduces the chance of developing insulin resistance.

[Who?]

Milk is, among other things, a solution of lactose, a sugar.

[BlueSky]

..... has anyone noticed that small quantities of milk raise blood sugar a lot?
Any food that contains carbohydrate will raise your blood sugar. Milk contains about 5 grams of carbohydrate per 100ml. So a cup of milk contains about 12.5 grams of carb, which raises my blood sugar lot. You will also find that, while they contain similar amounts of carb, low-fat milk raises your BG more quickly than full -cream milk. Fat slows down the absorption of carbohydrate.

[Shawny]

I have come across many things that are supposed to lower your BG. They only worked for about a week before I noticed that they started to do the opposite. So I tend to stay away from those things. Your best bet is to go onto a Low GI diet (if you haven't done so already). You can get really good food on the diet, and it is not one of those that say you are limited to a certain amount of carbs a day or something.

All it does is control the rate at which your body absorbs the carbs. The slower the carbs are absorbed, the better, and you will get much smaller peaks and have more stable readings. Mixing things like a chopped apple into your salad helps a lot, since an apple is a low gi food, and helps regulate your BG.

Try and do a search for a low GI diet, and you will be surprised.

Sorry if you already know this. :T

[wiseguy]

I've discussed with my doctor going on medication. He doesn't think I need it though, because my fasting levels are always good, and the A1C is always around 6.2
I applaud your doctor for encouraging you to control your BG levels without prescription meds. On the other hand, it worries me that he believes A1c results of 6.2 are acceptable.

I guess I can always bring it down by chugging around the block for 30 minutes every time I eat something (I walk for a hour every day as it is. ) but I'm getting kind of tired of always being the road runner! 10 pm is too late to walk around the block just to get it down after a snack.
There's no need to go for a walk after every meal and snack. An hour every day should suffice. You simply need to keep a closer watch on the carbs you eat. Not only the number, but the type. As Shawny stated, you need to pay attention to the Glycemic Index (http://www.glycemicindex.com/) and try to limit the carbs you eat to those with a low (below 55) rating.

I've heard that some things like cinnamon actually lower blood sugar. Is it practical to take it, or would I have to take a half a cup of it to do any good?
Like yourself, I too am controlling my BG levels without prescription medication. I have experimented with many herbs and supplements. Some produce results, and some don't. There are two things that I would suggest you try. They are both inexpensive and harmless so If they do nothing there is no harm done. Try taking 1/2 teaspoon of cinnamon twice a day. I take mine with breakfast and supper. You should start noting some lower BG readings in a few days. Nothing drastic, but every bit helps. The next item is plain apple cider vinegar. I have achieved great results by taking two tablespoons twice a day (with lunch and with supper). It doesn't matter how you get it down. You can pour it on a salad, or do what I do, dilute it with some water and stir in a packet of Splenda. This has actually reduced my after meal spikes by half at times.

Good Luck

[Siren]

There were some studies done that said that green and black teas helped lower blood sugar concentration in diabetics; the flavinoids also seem to help against heart disease. You have to drink the tea without milk though.

While they need to do more studies to check this out, I'm a huge tea and cinnamon consumer myself anyway (and I'm not T2).

[princesslinda]

I take chromium 500 mcg daily as well as adding cinnamon to food when possible. I think the more lean proteins and fresh veggies you can eat, the better off you'll be. Also, exercise will help as well.

I don't have cereal very often, as most are quite high in carbs even before you factor in the milk.

I'm hoping that as I lose more weight, i'll be able to go off my meds and see how I do. The most important thing is doing whatever it takes to keep your blood sugar at acceptable levels.....listen to wiseguy, he's managing great.

[confuzed]

I'm a type 2 diabetic trying to control my blood s with diet and exercise alone. Its difficult!

It can be difficult, but it doesn’t have to be. It depends on how aggressive you want to approach your disease. You can cut back on carb intake and increase your activities as minimal or as much as you like. It all depends on you and how disciplined you want to be. As for myself, I’ve taken the slow progress route, starting with cutting back on my carb intake. Carb intake meaning, anything that is white (rice, bread, pasta, and sugar). And as I’ve cut back on my carbs, I’ve increased my protein intake. Main sources of protein include salmon, talapia, imitation crab, shrimp, scallops, almonds, sunflower seeds, and jello gelatin, among others. The only carbs I am consuming is red leaf lettuce (3gms), coffee, celery (3gms), carrots, and some others that I may decide to put in soups, the main point being high fiber and zero to low sugar total carbs. Then I slowly added on little activities every week. Little activity includes yard work, shopping, walking, ab workouts, arms and thighs workouts. Thus far, I have been amazed at the results across the board, reaching 127lbs last week and 119 to 140s mg/dL. My clothes are fitting loosely and nicer, people complimenting me that I'm losing weight and looking healthier, and more importantly, I feel a whole lot better, no headaches, but rather just muscle aches from the workouts. The point is not to overwhelm yourself or you will get frustrated.

Lately I'm often getting some fairly high readings (10 to 12 or 180 to 216 on the other scale) even 2 hours after eating. (even after very light meals)

The high readings will depend on what you eat and what proportion. You might want to start keeping a log of what you eat so you can accurately depict what it is that is causing your BG to spike. I keep a log on an excel sheet, with the amount of protein, carb, fiber, sugar, saturated fats, monounsaturated and polyunsaturated fats, and sodium intake. What I have noticed is that proteins do not cause BG spikes. Since on this diet, the highest my BG has spiked is 152 mg/dL. When I eat out, it has spiked up to 170 mg/dL, but that is because I have no control as to what restaurants put in their sauces, spices or marinates (that’s the hard part). And let's not forget that restaurants give you bigger portions to eat so I tend to stuff myself when I eat out. :T I know I must find more discipline on this part. :D

I've discussed with my doctor going on medication. He doesn't think I need it though, because my fasting levels are always good, and the A1C is always around 6.2

Hm, I’d get a second opinion.

I guess I can always bring it down by chugging around the block for 30 minutes every time I eat something (I walk for a hour every day as it is. ) but I'm getting kind of tired of always being the road runner! 10 pm is too late to walk around the block just to get it down after a snack.

10 pm is too late to have snacks as well, IMO. I try and eat dinner before 7 p.m. and just water thereafter until the next morning. But if you must have snacks, try and have snacks high in protein and little carbs like almonds, or sunflower seeds.

I've heard that some things like cinnamon actually lower blood sugar. Is it practical to take it, or would I have to take a half a cup of it to do any good?

Cinnamon, is just one spice that may lower blood sugars. I think more importantly are insulin resistance fatty acids like polyunsaturated fats that can be found in some proteins.

Secondly, has anyone noticed that small quantities of milk raise blood sugar a lot?

What kind of milk are you referring to? If you look at the nutritional facts at the back of the carton, you will find the total carb per serving listed. On my 2% milk, I believe it’s 21 gms of carb per serving. So if I should have milk, I guestimate that my BG will go up by approximately 21 points in mg/dL. This will depend on your body and how it converts certain carbs. I’m not a type 1 but I believe type 1s must know their insulin/carb ratios and I use the same technique to guestimate or “predict” approximately how much my BG will spike. So far it’s worked out well for me. Lately I consume more of cream than milk, since cream has zero carbs. And since I do not have a problem with cholesterol or fat, cream is not a problem.

Hope this helps some! :o

[mommaterra]

What I have noticed is that proteins do not cause BG spikes.

A certain amount of protein actually does get converted to glucose. Estimates vary from roughly 50-70+ percent, and from 'excess beyond what your body needs' to 'all protein.' Just so you don't get whomped with high/er BGs by upping protein, and not understand why.

IMO/ IME, the easiest way to cut carbs and not overdo the protein is to emphasize high fat eating (which scares a lot of people, here, but IME my cholesterol drops and BGs are very, very happy :)). If you get near 75% of calories from fat, but stray below (say, 60%), you may get 'Rabbit Malaise' and feel rotten/ have morning headaches.

I want my A1c <5. In order to get BGs down fast, I started metformin, 2500 mg/day if fBG >94, and otherwise 2000 mg/day.

I opted for a long-used drug with fairly well-known and mild side-effects; the new stuff scares me -- not enough test data, and I'm already a guinea pig enough as a high-food-fat LC4D fat activist! (You may have noticed there aren't a lot of T2 people trying for normal BGs without a focus on weight loss, so I'm happy to be a test case.) At the same time, if I can BGs stable without requiring met, I will happily go off the drug.

It's weird how much harder it is to get BGs happy again when A) You're ten years older, and/or B) Your A1c is two points higher than it was even at dx (ten years back). What is really cool is that I move as well as I did at 40, and I have as much energy, coordination, enthusiasm, and joy as I did ten years ago, even 20.

I may try the cinnamon. I do know even a small glass of wine at/ after dinner, and that drops the next day's fBG about 5 points *consistently.* Stuff about ALA on the Bernstein list, today. Not sure how much, or if there's a best brand (hints there was). Will post more as I find it out, if it seems worthwhile. Take care, diana

[confuzed]

A certain amount of protein actually does get converted to glucose.

I understand that a certain amount of protein does get converted to glucose. Thus, the 150s mg/dL readings. My point was the BG “spikes.” Doctors do not want you to have the highs and lows (spikes) of BG, but rather a happy consistent medium. The high protein, low carb intake is doing just that. Now everyone’s body is different, but for me, I can up my protein, and so far, I've had the same range of BG (in the 150s, sometimes 140s). As for the spike to the 170s when I eat out, I can only relate that to the spices, sauces and marinates added on by the restaurant, since when I eat the same protein at home, I’m within the 150s range once more.

Estimates vary from roughly 50-70+ percent, and from 'excess beyond what your body needs' to 'all protein.'

Can you please provide the reference to this citation? In particular, the “excess beyond what your body needs” as my finding seems to differ. Thanks in advance.

I do know even a small glass of wine at/ after dinner, and that drops the next day's fBG about 5 points *consistently.*

While I use to drink a lot of wine in the past, I’ve not tried to incorporate this just yet into my diet as wine (or is it the alcohol) is converted to glucose. I sure would hope so though that I get the same effect as you, as I do love my merlots from time to time. :D

[slipperyelm]

Diana, what is "LC4D", please?

[slipperyelm]

"low carb for diabetes?"

[soso]

I used to have a glass of dry red with dinner to good effect (not drinking now tho)
Bitter melon I think has been studied and is considered to lower bg levels..but I am buggered if I know how to eat enough of it... well named...if anyone knows any good recipes?

Green beans contain a substance that has bg lowering properties and before insulin I could see that eating them along with a protein had minimal impact on my bg..
I know someone who bought a capsule machine and took fenugreek in cap form several times a day..again reported to be good...but it is pretty powerful and I think if one took enough you might start sweating it out....
Cinnamon and vinegar I have heard both work well... my prob with all these things is just keeping up with them forever... tho I can see working them in to our diets can't hurt..
Here is a recipe for cinnamon muffins
Flax muffins
 

 
 
12 muffins 
85 calories 
7g fat 
4g protein 
4g carbs...3g dietary fiber...1g net carbs  
 
 
Flaxmeal Cinnamon Muffins  
  
3 Eggs  
1/4 cup plus 2 tablespoons oil  
1/4 cup sugar free syrup, such as DaVinci--I use Vanilla  
2 tablespoons water  
1 tablespoon of vanilla  
1 cup flax meal  
1/2 teaspoon baking soda  
1/2 teaspoon baking powder  
2 tablespoons cinnamon  
  
In a medium bowl, beat the eggs with a fork.  With a fork or spoon,  
beat in oil, syrup, water and vanilla.  
  
In a small bowl, combine the remaining dry ingredients, then stir into  
egg mixture.  
  
Let stand 5 minutes.  
  
Spoon into 12 well-greased muffin cups (without papers).  
  
Bake at 350 degrees 12 - 15 minutes or until they are lightly browned.  (Some of us have found they need more like 20 minutes.  I need to keep mine in for 20-25 minutes and I use mini-muffin pans.  I would think pans for regular sized muffins would take even longer.  Don't be afraid to give them a couple of extra minutes if it seems they are not quite done.  There's a good chance they aren't.) 
 
I have been varying these in the following way: 
 
Instead of 1/4C dav. syrup and 2 Tbsp water, I've been using the 1/4C dav. Syrup and then 2 more Tbsp of syrup.  I've been using the pancake syrup. 
 
I've been using ground walnuts for half the flax. (1/2C ground walnuts)  The theory is, with the pancake syrup, it makes a sort of maple walnut muffin.  That's the theory, anyway. 
 
2 eggs instead of 3 is quite sufficient. (I've been using the fake eggs with no adverse effects). 
 
Using the walnuts instead of the flax, I find them a bit greasy.  I haven't bothered as I don't really mind the grease and can use the calories, but if you like a less greasy muffin and are using the walnuts, drop the 2 Tbsp of oil and just use the 1/4C.  I don't think this would be a good thing to do if you use the full cup of flax. 
-----------------
ss

One more thing is gluccomannen flour.. a thickener which is reported to lower bgs and cholesterol.. It is also the main ingredient in Shiritake noodles..a place called Konjac sells them if you google it. The noodles are a double plus as they lower bg and give you a noodle substitute... they are like the noodles you get in sunomomo salad.. You can mix the flour into milk and jello powder to make a pudding.. Be aware it is banned in NZ and Oz as a couple kids choked on it when it went down the wrong way.. I ate some that was a bit too thick myself once and it sort of got a bit clogged halfway down, so after that I only mixed it till it was smooth not solid..yikes!

[mommaterra]

si, sorry! LC4D = low carb for diabetes. --diana