Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

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Old 06-02-2009, 05:46 AM posted to alt.food.diabetic
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Default Question about pearl barley

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").

MaryL


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Old 06-02-2009, 06:01 AM posted to alt.food.diabetic
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Default Question about pearl barley

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.)

--
"[xxx] has very definite opinions, and does not suffer fools lightly.
This, apparently, upsets the fools."
---BB cuts to the pith of a flame-fest
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Old 06-02-2009, 06:41 AM posted to alt.food.diabetic
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Default Question about pearl barley


"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

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Old 06-02-2009, 07:28 AM posted to alt.food.diabetic
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Default Question about pearl barley

On Thu, 5 Feb 2009 23:46:03 -0600, "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.


It spikes me, but don't let that bother you - try it and test! aren't
you the person who can cope with porridge? That's another no-no for
me, so we clearly have different metabolisms.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.3% BMI 25
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Old 06-02-2009, 07:44 AM posted to alt.food.diabetic
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Default Question about pearl barley

I use barley but not in the quantities used in most recipes. I use a combo
of lentils and barley. So far no ill effects bg-wise unless I overdo the
barley. I use about 1/4 barley to about a cup of dried lentils in soups with
lots of vegies including cabbage and celery leaves and some kind of meat
(lamb shanks etc). I cook my soups in a slow cooker. 150 gr is about 5 ozs
and probably a dry weight.

MaryL 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").
MaryL





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Old 06-02-2009, 07:03 PM posted to alt.food.diabetic
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Default Question about pearl barley


"Nicky" wrote in message
news
On Thu, 5 Feb 2009 23:46:03 -0600, "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.


It spikes me, but don't let that bother you - try it and test! aren't
you the person who can cope with porridge? That's another no-no for
me, so we clearly have different metabolisms.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.3% BMI 25


Yes, I eat Oatmeal (old-fashioned or steel cut, never "quick" or "instant")
oatmeal, with no problems. Beans and lentils are also fine. However, even
a single slice of whole wheat bread caused spikes, so I am interested to see
what reaction others have had to barley. As you said, I will have to test
it myself if I decide to try it.

MaryL

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Old 06-02-2009, 07:04 PM posted to alt.food.diabetic
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Default Question about pearl barley

I like lentil soup, but I was thinking of only veggies and barley plus some
kind of meat.

MaryL


"Ozgirl" wrote in message
...
I use barley but not in the quantities used in most recipes. I use a combo
of lentils and barley. So far no ill effects bg-wise unless I overdo the
barley. I use about 1/4 barley to about a cup of dried lentils in soups
with lots of vegies including cabbage and celery leaves and some kind of
meat (lamb shanks etc). I cook my soups in a slow cooker. 150 gr is about
5 ozs and probably a dry weight.

MaryL 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").
MaryL




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Old 06-02-2009, 09:40 PM posted to alt.food.diabetic
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Default Question about pearl barley

MaryL -out-the-litter wrote:

: "Nicky" wrote in message
: news : On Thu, 5 Feb 2009 23:46:03 -0600, "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.
:
: It spikes me, but don't let that bother you - try it and test! aren't
: you the person who can cope with porridge? That's another no-no for
: me, so we clearly have different metabolisms.
:
: Nicky.
: T2 dx 05/04 + underactive thyroid
: D&E, 100ug thyroxine
: Last A1c 5.3% BMI 25

: Yes, I eat Oatmeal (old-fashioned or steel cut, never "quick" or "instant")
: oatmeal, with no problems. Beans and lentils are also fine. However, even
: a single slice of whole wheat bread caused spikes, so I am interested to see
: what reaction others have had to barley. As you said, I will have to test
: it myself if I decide to try it.

: MaryL

Like many of the others here I make soups with barley,or lentils, but use
about half what the recipe calls for. this works for me. I can also eat
a cup of beef-barley soup at one local restaurant which makes it without
thicken the surrounding broth . they d othe same with their lentil soup,
but at other places the both soups are too thick with carby thickeners.

Wendy
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Old 06-02-2009, 09:42 PM posted to alt.food.diabetic
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Default Question about pearl barley

MaryL -out-the-litter wrote:
: I like lentil soup, but I was thinking of only veggies and barley plus some
: kind of meat.

: MaryL

Sounds very good to me:-) You can try the same on another occasion with
the lentils rather than the barley. Spnach added at the last minute is
very nice in lentil soup and makes it more flling rather than more
lentils.

Wendy

: "Ozgirl" wrote in message
: ...
: I use barley but not in the quantities used in most recipes. I use a combo
: of lentils and barley. So far no ill effects bg-wise unless I overdo the
: barley. I use about 1/4 barley to about a cup of dried lentils in soups
: with lots of vegies including cabbage and celery leaves and some kind of
: meat (lamb shanks etc). I cook my soups in a slow cooker. 150 gr is about
: 5 ozs and probably a dry weight.
:
: MaryL 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").
: MaryL
:
:



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