Ever since I discovered the glycemic index a dozen years ago, I thought that I knew that anything we eat or drink has to have calories for it to raise our blood glucose levels. In fact, those calories have to come from carbohydrates – not protein or fat – to give those levels much of a spike.
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.
When I learned about the glycemic index right after I got my diabetes diagnosis a dozen years ago, it seemed so logical. It still seems to me that it is the most logical and sensible way for people with diabetes to eat.