question about bean soup

[Guest guest]

Someone asked about using veggie broth for bean soup. Be sure to check the

carb count because it all depends on what plant sources were used to make

it, it should be near 0 for chicken broth.

Someone posted a link about beans and diabetes. This article does not in

most regards apply to a diagnosed diabetic. The kind of study on which it

is based looks at people who get and those who don't get diabetes. They

then compare the two to see if any forms of foods go more with either

group.

In general people who eat more beans have a lower risk of diabetes.

Howevr when one has diaebetes the advantage no longer exists and only carb

count becomes the main deciding factor.

With bean soup as with any food let your meter tell you. There is so much

variation among individuals to the same food that asking such a general

question has almost no meaning by which to make an informed decision.

You could buy a can of navy beans and dilute it to the same amount as the

soup would have. Eat a measured amount of it and test2 hours post meal to

see if it spikes your glucose number. You can then either not eat it or

adjust downward in amount accordingly to match your post meal glucose

target.

One way to make an educated guess about a food before actually doing a post

meal test is to consult the lists of glycemic index and load results for

it. Each kind of carb bearing food varies in speed and amount as to how

much post meal glucose rise it will cause. They have tested this for

hundreds of foods. The concept of this is discussed in the first of the

below links and the actual list in the second:

http://www.mendosa.com/gi.htm

The actual list is here:

http://www.mendosa.com/gilists.htm)

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