Warning You are already logged in. Click here to return to login or Log out Log out

Starchy foods are foods that take longer to get into your system - which results in your blood sugar rising much more slowly - to the point where it matches the insulin you are taking.

Starchy foods tend to have a Low-GI - breads, cereals and grains. Starchy foods tend to make us feel full for longer, and sustain us for a greater part of the day, giving us a slow release or 'trickle' of sugar because our body has more trouble converting the complex/starchy carbohydrates into simple sugars for our body to use.

If you don't eat much sugary food, then you probably know the feeling of a sugar headache (similar to an ice-cream headache) as the sugar rush hits you. The idea with Starchy foods is to try and balance the sugar onset of the food you eat with the insulin you use.

Related:

Up
Hypoglycaemia - Low Blood Sugar
Glucose Tablets for Diabetes
Hyperglycaemia - High Blood Sugar
Bolus Insulin
Basal Insulin
Diabetes Back to School Checklist
Managing Diabetes at School
High-GI Foods
Low-GI foods
Starchy Carbs
Jelly Beans
Ketones
A1C/HbA1C - what is it?
ManageBGL in a Tele-Health/Telemedicine Environment
Blood Glucose Log Book
Points Report
Dead In Bed
Insulin Pump Accuracy
Blood Glucose Meters List
Insulin Pumps List
Continuous Glucose Monitoring System (CGMSs) List
DAFNE - Dose Adjustment For Normal Eating
Australian Standard Drinks - alcohol.pdf
Total Daily Dose (TDD)
Glucagon Rescue
Delay Eating
Diabetes Software and Downloads
Preventing Night Hypos - Overnight BGL Testing
Diabetic Eye Exams
Diabetic Blood Pressure
Diabetic Kidneys
Diabetic Thyroids
Nerve Damage - How does diabetes affect the nerves?
Books and Audio Resources
Substance (Drug) Abuse and Diabetes
Diabetes and Alcohol
Diabetes and Stress
Diabetes and Sick Days
Diabetes and Adrenalin
Diabetes and Menstruation
Diabetes and High Impact Exercise
Diabetes and Lipohypertrophy
Diabetes and Gastroparesis
Diabetes and Glimepiride
Diabetes and Symlin