Look up Chana Dal. That has a very small Glycemic Index value.
I never heard of that stuff.
But thanks for the tip about the barley!
My diabetes nutritionist freaked out and scolded me like the devil when I asked her about the glycemic index. Apparently that isn't 100% approved by whatever official treatment guidelines they have to abide by.
But my sister-in-law does Atkins (probably why the nutritionist freaked out. LOL) and told me about some low glycemic pasta that seems to work for me. I cant' eat much of the regular pasta, but the "Dreamfields" brand doesn't make my blood sugar skyrocket like the others, so I just don't tell my nutritionist that's what I eat sometimes.
But thanks for mentioning the barley. I can probably use it as a rice substitute when I'm cooking.
If you’d like to most accurate way to use the Glycemic Index, look up “Glycemic Load.” Basically, it combines portion size with the Glycemic Index in a very useful way to truly determine the relative impact of the food you eat.
“
I cant’ eat much of the regular pasta, but the “Dreamfields”
brand doesn’t make my blood sugar skyrocket like the others,
so I just don’t tell my nutritionist that’s what I eat sometimes.
“
Been using Dreamfields’ Penne Rigati, Rotini and the type for Lasagna
(forgive any mis-spellings) since it first came on the market here
in Mid-Missouri maybe four or so years ago.
Good stuff. Even my dear old mom, suffering from Type 2 diabetes can
tolerate an occasional bit of Dreamfields.