Doctor in Dr.Mahesh Rath's Centre for Diabetes and Adult Vaccination
Customised Diet Chart
Health Check Up
Treatment of Diabetes Insipidus
Treatment of Diabetes In Children
Gestational Diabetes Management
Treatment of Diabetic Neuropathy
Treatment of Diabetic Peripheral Neuropathy
Treatment of Diabetic Kidney Disease
Submit a review for Dr.Mahesh Rath's Centre for Diabetes and Adult VaccinationYour feedback matters!
Patient Review Highlights
Dr. Mahesh Rath provides answers that are very helpful and nurturing. very helpful
Hi, at the age of 18 I was diagnosed with acute pancreatic due to lack of awareness I just neglected but at 23 I got type 2 diabetes ,for 1 year I got to know at its like chronic pancreatic, from last 2 n half years I got week my bone density has gone ,thin ,weight about 48 to 50 kg for last 6 months I have a problem with oily greasy stools and kind of foul smell and undergone lithotripsy surgery of stones ,at presently going with medications creon 10000, metformin and glimepiride some kind of soya protein powder now i'm near to 26 so I want to be healthy what I need to consume in my diet for whole life ,and to gain weight ,and body mass ,is it possible to do gem, what are precautions I need to take in daily life please suggest me thank you.
My father has diabetes since 1998, and he takes medicines but now a days he is having his creatine level high. What shall be done.
Hello doctor, my mom is 65 years old. She is diabetic. She is losing her appetite. She doesn't eat enough food which her body needs. Please suggest what to do.
The glycemic index is a measure of food containing carbohydrates and how it can raise the level of glucose in the blood. This is essentially a process where every food is ranked based on a reference food such as white bread. A food with a high GI value increases the level of glucose in the blood compared to a food with a GI that is medium or low. Some of the common examples of food with a low GI include legumes and dried beans. Fats and meats are not included in the index due to the non-availability of carbohydrate in them.
Some common foods with a GI of 55 or less include bread made up of pumpernickel and whole wheat, muesli, oatmeal, bulgur, barley, pasta, yam, lentils, sweet potato, converted rice, corn, non-starchy fruits, and vegetables. A food set with medium GI in the range of 56 to 69 includes quick oats, basmati rice, pita bread and couscous. Some example of foods with high GI value in the range of 70 includes pineapple, russet potato, white bread, macaroni, puffed rice, corn flakes, rice cakes and melons.
What influences GI?
Since GI has nothing to do with fibre and fat, some general findings of the GI count are as follows:
When a food is processed or cooked, the GI tends to increase
More the storage time of the food, the higher is the GI. It is applicable for ready to cook food and frozen food as well.
The higher is the GI count, more the ripeness of a fruit or vegetable.
Converted food items tend to have a lower GI as compared to the original version of the food
What are the other considerations?
While the GI value gives first-hand knowledge about the type of carbohydrate a person is consuming, it is hard for any help when it comes to the amount of carbohydrate intake. Portion size, therefore, still plays an important role for patients suffering from diabetes. The GI count of a food item greatly varies when combined with food which has higher GI or lower GI for that matter. Nutritious food that is extremely beneficial for the body, tends to have a higher GI count. For instance, the GI count of oatmeal is greater than that of chocolate.
While there is no hard and fast rule for maintaining the carbohydrate count, an approach that is equally balanced between a GI count and carbohydrate count works best for a patient. Both the type of carbohydrate as well as the count of carbohydrate plays a crucial role in keeping the blood sugar level under control.