"Alice Faber" > wrote in message
...
> 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.)
>
> --


Thanks! The soup I am thinking of making would also have plenty of veggies,
not a pure barley soup.

MaryL