All the real diet books say to start with a food diary. For the 85 percent of those of us with diabetes who are overweight or obese and are presumably trying to get down to something more healthy that sounds easy enough. [Read more →]

Who would have thought that we can think better after eating whole grain barley for breakfast?

We knew that barley kernels cause our blood glucose levels to rise much less than any other grain. Whole pearl barley has a glycemic index of 25; the next lowest whole grain tested, rye kernels, has a GI of 34. [Read more →]

Isn’t it strange that the biggest controversy in controlling our diabetes is how much of our diet should be carbohydrate?

Diabetes is, of course, a disease of carbohydrate metabolism. So, isn’t it obvious that the first thing that we should know about controlling diabetes is how much and what type of carbohydrates we need to eat? [Read more →]

If anything is a “free food,” fiber is. While fiber is a carbohydrate, it won’t raise our blood glucose. In Europe, in fact, it’s not even counted as a carbohydrate, which can confuse us when we study the nutrition labels on those products. [Read more →]