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Potatoes and rice and pasta that have been cooked and cooled become resistant starches — which for diabetics especially is really important because that means that they do not affect blood sugar as significantly as they would freshly cooked. Read up on resistant starches and see if you think it might work for your diet.
Diet Calendar Entries for 19 January 2021:
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1365 kcal
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Fat: 65.30g | Prot: 56.98g | Carb: 141.21g.
Breakfast: Roasted Potato, Sarabeth's Orange Apricot Marmalade, Heritage beans, Egg, Aqua de Jamaica (hibiscus ice tea), Maxwell House International Cafe Orange, Dave's Killer Bread Thin-Sliced Good Seed Organic Bread, Roasted Broiled or Baked Chicken Breast (Skin Not Eaten). Lunch: Ranch Granola, Tru-Nut Powdered Peanut Butter, Wheat Montana Milled Flax Seed, Sweet Heart Milled Chia Seeds, The Greek Gods Traditional Plain Greek Yogurt, Trader Joe's Frozen Blueberries, Trader Joe's Pomegranate Seeds, World Market Roasted & Salted Pepitas, Wonderful Shelled Pistachios. Dinner: Fresh & Easy Chicken Cacciatore, PriceRite Roasted Garlic Instant Mashed Potatoes. Snacks/Other: Roasted Salted Cashew Nuts, Banana Chips. more...
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1355 kcal
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Activities & Exercise:
Walking (moderate) - 3/mph - 40 minutes, Resting - 15 hours and 20 minutes, Sleeping - 8 hours. more...
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 Comments
Yep! Just read that the other day! Interesting!
21 Jan 21 by member: 66Pack
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I was skeptical about this but I asked a couple of my many T2 diabetic friends to test out this theory for me and they all reported that it worked for them, some more than others, but a difference nevertheless.
21 Jan 21 by member: Kenna Morton
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