Do you remember learning about the food pyramid in grade school? I’m not sure what grade that was, but I do remember it was easy. All of your grains and starches formed the basis for your diet, followed by veggies, then meats, dairy and finally sweets at the top (with I think oils and fats as well). The point being, the further up you climbed, the less you should eat. What if the model made all carbs equal, simple and complex alike, and taught people to watch their total carbs? Where would carbs fall in that model? What would it look like?
I ask this question after a disappointing sugar read from dinner. Sushi is one of my favorite foods; I love it. Unfortunately, as I probably don’t have to tell you, one of the main ingredients is rice. I haven’t had sushi since before Quinn was born. When my husband mentioned tonight that he was going by 1/2 price sushi and did I want some, my answer was a solid yes. The baby was out, surely I could handle rice again?
Nope. So I looked up the nutritional facts (obviously ball park since I didn’t have the actual sushi I ate tested). A six piece spicy tuna roll has approximately 34.5 grams of total carbs. I had twelve pieces – 70 grams. We walked for 3 miles afterwards at a fairly brisk pace (as brisk as you can get when you have a bike with training wheels with you – although there was some jogging at times as well) and still, 2 hours after eating, my sugar was 253. Yikes.
Perhaps if I stick to the 6 pieces I would have a better outcome. Or maybe there’s a way to have sushi without the rice (make a note to look that up). But it made me start thinking about how my body reacts to the total carbs I eat and how does that compare to others. Which then brings me back to the food pyramid.
We are taught from a young age that there are good carbs and there are bad carbs. The good carbs (bread, grains, etc) give us energy while the bad carbs (sugar) rot our teeth and make us hyperactive. What if all carbs act like the bad carbs – maybe not to the same extent, but I’m fairly certain that rice is on the bottom of the food pyramid as a “good” carb, yet based on my sugar reading, it manages to still shoot my sugar incredibly high. Even more food for thought, what if we all have our own specialized food pyramid?
In a little bit of research I came across The Two Week Test. I have a few of the avoid foods I could weed out and try to see which carbs I can handle. I would really be interested to see what my main triggers are, particularly of the good carbs. Obviously ice cream and cupcakes are going to give me high readings, I think that’s the point of consuming those foods. In June I think I’m going to try this and slowly add in foods once I’m done to see what triggers high sugar for me. I’ll follow along here.
Hopefully one high number won’t cause too much damage. I’m doing well at maintaining my weight and my last A1C was 6.1. I didn’t realize that it was 6.7 when I started this blog, I’d like to keep that number down.
Until then, I’ve read red wine helps lower your blood sugar. Maybe I’ll start there.