Many diabetics find it useful to change over from their staple food containing simple carbohydrates to foods with complex carbohydrates. Say from rice to whole wheat chapatis. Or from white rice to red rice.
I understand that complex carbohydrate containing staples have a lower glycemic index i.e. they are digested more slowly than simple carbohydrates thus releasing sugars gradually which are therefore absorbed gradually. This reduces sudden glucose spikes and dips in the blood leading to smoother sugar control.
However, I've found that social awareness about diabetes is low.
How else would you explain that many restaurants and social functions such as wedding buffets now boast of 'diet menus' especially for weight watchers, but I've not seen any menus in restaurants for diabetics nor any wedding buffets that boast a 'diabetic counter'?
The result is that very often as a diabetic I have had to remain hungry in the past! But no more.....
Psst....my little secret is to carry a couple of sachets of toasted oat bran and garnish the suspect items in my plate with it.
For example, I sprinkle about one teaspoon of the oat bran to one helping of the delicious white rice pulao that's being served. It slightly changes the taste. But then, I'm able to enjoy the delicious piping hot white basmati rice pulao being served, don't I? A small price to pay, I'm sure.
Try it, I believe this trick decreases the glycemic index by slowing down digestion and absorption of the suspect item.
In India Baggry's Oat Bran is available at retailers. It is pre-toasted and ready-to-eat. No, I'm not an agent for the company or anything. I'm just trying to be helpful.