I’ve been reading a lot about how certain carb-heavy foods affect blood sugar, especially for people managing Type 2 diabetes. One food that caught my attention is grits — some say it’s off-limits, others say it’s okay in moderation.
I came across a pretty straightforward article breaking this down in terms of glycemic index, portion control, and pairing grits with protein/fiber for better balance:
“removed link because it’s spammy”
I’d love to hear your take. Do any of you still include grits in your diet while managing glucose? How do you handle pre-/post-meal readings with something like this?
Like most other foods, grits can be part of a a health-promoting dietary pattern. It’s not a special food requiring unique consideration, blood sugar management, etc.
Depending on how they’re made however, I do think moderation is key due to the potential Calorie content. Again, this is true of pretty much all foods, not just grits.
Not sure if I understand correctly what grit is. Is it very coarsely ground grain? If so, I use it (rye) for baking my own bread. I think it’s pretty good.
I have insulin resistance (getting better). I’ve used a CGM twice out of interest. I think we should not over rely on glycemic index. It seems there is a strong individual component regarding blood sugar reaction. No idea why that is. I react strongly to white rice (much more than white bread) and potatoes for example. And foods I react strongly to tend to make me hungry. Potatoes make me ravenous unless paired with a lot of fat. So I eat them rarely.
You may just have to try how the grit works for you.
Ok, that’s something else. That’s probably more similar to semolina? I have recently cooked a porridge from a kind of spelt semolina. Multiple times. Works surprisingly well for me. I plan to have it occasionally when I need a change from my regular breakfast.