What about the carrot?

I believed that she was a friend of the D diabetic, and now it turns out that she has a glycemic index of eighty and nosecounts.And the bastard seemed silly.: Shock:

I as a half package of carrots, in rations of one or two units, and cooked.

The question is clear, are they counterproductive?,

For now I go with oral antidiabetics.

Greetings,

That of 90's glycemic index had also heard it .....

Like any vegetables, the more cooked, the greater index .... but not enemy.

I consume it without problems in salads, etc .... without abusing it.

Greetings.

I thought she was a friend of the Diabetic of Pro, and now it turns out that it has a glycemic index of eighty and nosecucentos.And the bastard seemed silly.: Shock:

I as a half package of carrots, in rations of one or two units, and cooked.
The question is clear, are they counterproductive?,
For now I go with oral antidiabetics.

Greetings

Haha ... if there are other more harmless vegetables than her.

Look in this food table, for consultations it is great
Link ... Mentos.pdf

I don't know.It seems to me that worrying about the glycemic index of vegetables and vegetables seems to curl the curl.It is my humble opinion.Unless you are a rabbit, I think the intake of carrots in a normal diet (where they never go in large quantities together at once) will not alter anything and much less you should worry about it.

Well, my daughter loves and many days want her for dessert, raw, you usually eat 100 grams more or less, 1 ration of hydrates.

Well, I like it in all ways even fried, for now I have not noticed important variations of blood glucose except when I make it fried by flour, of course this only occasionally.

Haha ... if there are other more harmless vegetables than her.

Look in this food table, for consultations it is great
Link ... Mentos.pdf

Helora, thanks for sharing those tables.I have seemed very complete and interesting.Irrigation.;)

I do not know if it is curling the curl hehe but I take into account the glycemic index, at least some, and that of the carrot is one of them, because a puree of carrots without potato produces me some hyper impressive, so I reduce it withzucchini in a proportion of 70-80 % zucchini and 20-30 % carrot and problem solved.

Now, eating a cooked carrot I don't think it has many consequences :), and less if you combine it with meat or fish or fiber.

I really like to consult this website: Link food = carrot .It indicates all the nutritional information of food including the IG and also, in some, it allows you to choose between raw and cooked, among others, and is great to compare.

I am going to stay with the fact that I am not a rabbit, and with which if it is combined with fish or meat, it is not so much.So, I am not going to account for the "hyper" of some.

I mean that I am with what interests me to hear/read: Mrgreen:, it was only missing that I would deprive me of the little vegetable that I like.

Thank you all.

It would be more than you had to eliminate it from your diet ... knowing if it goes up more or less, with adjusting insulin you have enough, right?

Like everything ... it will always depend on the quantities!And if it is accompaniment or the total of what you eat ...

I as raw to lots and I always get the sugar, I have not had a problem with the carrot .... yes, always raw ... in the salad I hair three ... and when I am hungry I like aAs of Chuche and the sugar has never risen ... the doctor and the nurse told me that I had no problem eating it ... and the like Mansalva.Raw ... That yes, what I have not eaten is potato, because of this starch .... and that I love puree with lemon and oil .... I'm tired of hungry.

The other day I brought a roll of zucchini to work stuffed with chicken, pepper, onion, cheese and carrot.It took me from 80 to two hours to 120 and I assume that it was the carrot.The next day I will take it out and try it.The roll only carries zucchini and egg, so I assume that the problem is the carrot because other times I have made it more basic without it and it has not uploaded me so much.I think it is typical that when you cook it, it goes up.In raw I suppose it will take longer to digest it and, therefore, the climb will be smaller or even there will be.

queen45 said:

The potato, if you cue it with skin and have it 24 hours in the refrigerator becomes resistant starch and does not alter glycemia so much.
I send you an article on the subject.If you put in Google "Potato resistant starch" will offer you a lot of tickets.
With what I like the Russian salad or the jacket salad, this trick is my salvation.

Link

I point out to put the potato in the refrigerator.Not as a potato, except in omelette, but for the summer I will take salad.

I love raw carrots and I never take it into account since not as a lot of blow.
I don't like the cooked.