Just wondering I’ve had weird spikes from carrots
You’re thinking that the high glycemic index isn’t enough to explain the spike?
No, I’ve found glycemic indices largely irrelevant to how much my glucose spikes after meals… Other than small guidelines like “beans are better”
I used to memorize those tables, not realizing how useless they largely were
Glycemic indices apply to many millions of people world wide. They are a key tool in the treatment of pre-diabetics and type 2 diabetics. It appears that glycemic indices do not indicate how much your glucose spikes after meals because you process carbs in a very unusual way. Could this be because you are unusually thin? What is your BMI?
I thought the latest thinking was on glycemic load = glycemic index times carbs per serving. Carrots was the prime example of high index but low calories, so should have a lower glucose raising and insulin effect. Is this false?
I’ve also found that glycemic index does not correlate well with the CGM data and that carrots gives me glucose spikes too.
That’s probably because carrots have a larger proportion of their carbs as real sugar while beans are mostly starches.
For 100g of carrots: Carbs: 9.6 grams (Sugar: 4.7 grams, Fiber: 2.8 grams)
BTW It’ve found raw carrots to be less of an issue for me
Are you really eating these foods in isolation? Why torture yourself with these minutiae? I eat my carrots (shredded, raw) along with cooked legumes and loads of romaine, arugula, baby spinach, Italian parsley, cooked corn, bell peppers, onions, tomatoes, walnuts, pumpkin seeds, garlic, a little bit of olive oil, and a lot of red wine vinegar. I really don’t care about what the individual components look like on a graph because that’s not how I eat or live. I am positive that Dr. DAJ Jenkins is vexed that people are abusing his findings in this way.