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I have continued to experiment. The bad news is it seems cornmeal mush is bad news. A small amount sent BG up unacceptably high, especially since my BG does go routinely down into the 90's and even 80's. I think chickpeas are in that category, too, if I eat more than 1/4 cup at a time. Waa! I love them! But no more whole cup servings anymore. It's not the same as limiting calories. Those you can fudge with, eat less of something else, but there's nothing I can trade to eat more chickpeas at a time without sending BG too high. Chronically spiking BG even it isn't terribly high but just a good deal higher than before the meal is associated with a lot of diseases associated with aging. The one that scares me the most is stroke. I will do a lot to avoid one, though it's not a party thinking of what I will be eating a LOT less of.
I tried 1/2 pearl barley at dinner. BG went up a little high but doable. I hope that stays. Even 1/2 cup spread out with the other food at the meal made it seem like a small amount. That's another starch I used to routinely eat a cup at a time of, along with veggies and "good" fats. That could mean I have been doing a lot of spiking without knowing it. The materials I'm looking at now say it's the combo of fat and starch that keeps the fat on . That sure fits what's been happeingin with my body fat in recent years.
It's funny because I remember reading The Zone diet book years ago and Barry Sears said then that 1/4 of anything like beans or grains was about as big a serving as should be tolerated. I thought he was crazy. He might have been because it's possible my body tolerated these things much better decades ago. But it doesn't now.
I feel lucky that I have already gotten used to a lot of changes already. If I had been eating the way I used to eat and suddenly got told that even more things were off the table, I think I might be reeling.
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