If you have diabetes, you know all too well that when you eat carbohydrates, your blood sugar goes up. The total amount of carbs you consume at a meal or in a snack mostly determines what your blood sugar will do. But the food itself also plays a role. A serving of white rice has almost the same effect as eating pure table sugar — a quick, high spike in blood sugar. A serving of lentils has a slower, smaller effect

High glycaemic foods result in a quick spike in insulin and blood sugar (also known as blood glucose). Low glycaemic foods have a slower, smaller effect

Choose low glycaemic foods

Using the glycaemic index is easy: choose foods in the low GI category instead of those in the high GI category.

Low glycaemic index or less: Most fruits and vegetables, beans, minimally processed grains, pasta, low-fat dairy foods, and nuts.

Moderate glycaemic index: White and sweet potatoes, corn, white rice, couscous, breakfast cereals such as Cream of Wheat and Mini Wheats.

High glycaemic index or higher: White bread, rice cakes, most crackers, bagels, cakes, doughnuts, croissants, most packaged breakfast cereals

All processed foods today in your kitchen has one ingredient that raises blood sugar on everybody

BREAKFAST FOODS - Glycaemic carbohydrates (raises) blood sugar.

LUNCH FOODS - Glycaemic carbohydrates (raises) blood sugar.

Supper foods Glycaemic carbohydrates (raises) blood sugar

I write this to show you that the foods we eat are not balanced they ALL contain sugar raising ingredient.

The basic taste of the human body is salty but the food industry contaminates food with blood sugar raising carbohydrates. Watch out