As someone with type 2 diabetes I’ve come to learn which foods to avoid so I can best keep my blood glucose level in check.
With many years of tinkering and experimenting with my diet, I now realise that, apart from the sweet sugary foods that none of us should be eating, certain carbohydrates are the problem for me: pasta, potatoes, bread and rice in particular.
I love pasta, but no matter whether it’s whole grained or the normal variety, it causes my blood sugar to spike to undesirable levels.
Back in January this year, I stopped eating, pasta, potatoes, bread and rice and saw my blood sugar readings return to somewhere near normal pre-diabetic levels. I also lost a significant amount of weight.
The problem is that those foods that I stopped eating are staples and therefore appear in our diet regularly – forming part of most of the meals we eat. Let’s face it, they taste good too.
As part of my personal ‘experiment’ I started to reintroduce those foods into my diet in smaller quantities. Sure enough, it wasn’t long before my blood sugar started to rise and I started to gain weight so once again I cut out all those foods from my diet.
But, having read an article on the BBC website written by Michael Mosley, it seems that there may be a chance that I can once again enjoy a bowl of pasta without having those annoying spikes in my blood sugar.
For some scientific reason, that I don’t quite understand, freshly cooked pasta is the problem. So according to this article, If we cook our pasta then cool it, some sort of change occurs which makes the pasta less likely to spike the blood sugar.
Not keen on cold pasta?
Well, the article offers more good news: research undertaken shows that cooking pasta, letting it cool and then reheating it had an even more profound effect. Or, more accurately, an even smaller effect on blood glucose.
According to the article, the scientist conducting the research Dr Denise Robertson is going to continue her research. The research is funded by Diabetes UK and will look at whether, even without other changes to our diet, adding resistant starch can improve some of the blood results associated with diabetes. So it’s fingers crossed…I wonder if it will work with pizza?