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

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

"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

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

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

"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

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
>
>

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

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
: >
: >