I was recently diagnosed with Type 2 Diabetes. I got outfitted with a blood glucose monitoring system and was given a prescription for 500 mg of Metformin. Since I am not a big fan of sweets, I found this diagnosis utterly preposterous. But, I cut back on the bread and the soda and read my glucose levels daily.
After a couple of months, I decided that my physician must have made a mistake. My levels were anywhere from 90-120 which is pretty darned good for my age.
I had long stopped taking the Metformin and testing my blood glucose levels. Desperate for a remedy, I tested my blood. 230? Are you serious? I racked my brain for an answer to what could have caused this drastic increase in such a short amount of time.
The only thing that was different was that I had bought some potatoes. You know, comfort food. Baked potatoes, potatoes in stew, mashed potatoes with fried chicken had been part of my diet for the past week. Come to think of it, my doctor did mention staying away from potatoes, but it made no sense to me so I discarded her advice.
Potatoes fall into the moderately high to high ranges on the glycemic index scale, which measures the effects of foods on blood glucose. Potatoes actually rank closer to table sugar, atoeswhich consists of glucose and fructose, than to other starchy foods that contain long and complex chains of glucose, according to the Linus Pauling Institute.
There have yet to be any conclusive studies conducted to prove that potatoes are a contributor to diabetes or heart disease. However, this potato lover needs no further evidence.
If you like potatoes and have signs of becoming diabetic, please eat in moderation. Just because you have a 5-pound bag doesnât mean you need to have potatoes with each meal for a week.
My glucose is falling every day and I am just about to my normal level. Lesson learned.
Source: https://livewell.jillianmichaels.com/glycemic-index-potatoes-4887.html
Report by Kathy Garton/AAPJ Senior Editor