In article >,
"MaryL" -OUT-THE-LITTER> wrote:

> I have completely eliminated the "white stuff" since being diagnosed T2 five
> years ago--no refined sugar, pasta, rice, potatoes, or flour (except for the
> occasional input when eating in restaurants, which is not often). I used to
> like barley but also have not tried that during this time. It is also a
> good source of nutrition. So...can any of you tell me your experiences with
> barley? Has it had a major impact on your meters, or not. I am tempted to
> try making some barley soup, based on some recipes that look good. I
> checked carbs and the glycemic index and found some odd information. I used
> this source: http://www.glycemicindex.com/. Click on Free GI Database,
> then enter pearl barley in the search box. That location shows 31.7 carbs
> per serving for pearled barley (Canada). Then, the *same* source shows
> 123.3 carbs for pearl barley, boiled 60 minutes! The information appears to
> be for the same size (serving size of 150 grams, which frankly does not mean
> a lot to me because I am not used to thinking in "grams").

I haven't made a pure barley soup, but I do put some barley in many of
the soups I make, something like 1/4 cup dry for a pot of soup that will
yield 5 or 6 servings. It swells considerably as it cooks, of course, so
it always seems like a generous amount in the bowl. As for what it does
to my blood sugar, the last time I tested, it was something like 94
before eating, 118 1 hour after, and 90 2 hours after. (The barley isn't
the only source of carbs in the soup, as the pot of soup will usually
have a cut up onion and a sliced carrot in it.)

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This, apparently, upsets the fools."
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