Does low GI really equate to lower blood sugars readings?

Let me start by saying, I’ve always been told and have read numerous articles about the benefits of low GI choices. I’ve even told this to other people with type 2 diabetes, when I did a presentation. However, I just have to say that even though I eat low GI (bran flakes) with milk (no, not the fat free variety because my husband dislikes it lol) for breakfast it shoots my blood sugars up like a sky rocket! Even if I'm really low e.g. 2.5 when I have my cereal and it's supposed to be low GI and contain fibre that is supposed to delay the rise in blood sugars - I have never found this to be true. This includes eating low GI bread - I've tried many different varieties. My pump starts showing high predictor alerts and then gives 2 upward arrows showing a steady incline, which is different to what the graph below shows .

Source: http://www.gifoundation.com/


My question is WHY?

Sometimes it's less hectic on my blood sugars to eat moderate or high GI things. Actually the result is not very different. Don't get me wrong - I know that low GI is SUPPOSED to better but I haven't found this to be true in my personal experience. Here's another example: popcorn is marked low GI but have you checked the carb content on those babies?? Even a small packet (not sure of exact size but it’s probably the kiddie size popcorn at the movies) has approximately 55 grams of carbs! Now low GI or not, that equates to me eating 2 bars of chocolate (a tex and chocolate log, I think it is). Yes, I know that you’re going to say but chocolate is going to rise your blood sugar a lot faster and have you considered the artificial and fat content in eating that? Yes, I have and YES I do realize that it’s not a healthy option but these are the internal debates going on in my head (no, I’m not in need of counseling just yet lol).

So what is a woman to do? Yes, I know that eating healthy is always the best option. Low carb, low fat, low GI with occasional treats is not a bad suggestion. Just to be clear, I’m not advocating high or moderate GI choices for people with diabetes (unless of course your blood sugar is going low or is low already) but I’m just being logical here (or am I just trying to convince myself that eating high GI is not so bad after all lol).

Bottom line – even if things are marked and considered low GI please do yourself a favour and check the amount of carbs as well. If you know where things come from (the factory, Woolworths etc. are not suitable answers) e.g. a tree then it’s probably best to eat that.  I’m still eating my low GI cereal instead of Cocopops or Frosties but I just make sure that I give my 2 units of insulin regardless of what my blood sugar is. That takes care of this little ‘situation’ or I can eat eggs or tuna for breakfast more often. It still doesn’t answer the ‘WHY?’ question but this is one of those things I just have to accept for now.