I had realized long ago that eating bread, especially the kind that’s easily accessible, puffed me up and made me constipated. So the gist of things is there are so called complex carbs (the good kind) and simple carbs (the bad kind). And the reason all that is important and how it relates to diabetes is the way the body deals with them. The University of Sydney created a great resource for establishing where a certain food product takes place on the Glycemic range.
For another foodie infographic that will get you thinking, check out this infographic on snacking habits. It was quite a challenge while travelling, and has been much easier for the past three months, most of which I stayed put in one single place. So my best guess is that all my symptoms were caused by low blood sugar levels and then sudden spikes and drops.

The main difference between them is complex carbs come with some fiber attached by nature and simple carbs have been stripped of their fiber (by man).
When you eat a Mars bar or a bowl of pasta made of white flour, your blood sugar level spikes up immediately, because the sugar from those carbs get into your blood straight away. It’ll tell you in an instant for instance that a 100 gram serving of lentils have a GL value of 7, which compares to 100 as the typical daily dose and to 39 of commercially prepared sponge cake.
I’ve also learnt a lot more about nutrition and how diet impacts our health since posting this. Bad Carbs infographic will make you think twice about picking up that bowl of sweetened cereal in the morning.
In the meantime, I have a chance to learn more about the things that can make me diabetic and conduct some experiments on myself.
I’d normally eat eggs with some veggies and cheese for breakfast, or muesli, oatmeal with some fresh or dried fruit.

That’s the difference between brown rice and white rice or whole grain flour and white flour. The infographic explains why not all carbs are created equal when it comes to how your body processes them. It can be an indirect cause by making you fat first, which increases your risk factor for diabetes.
Essentially, a good carb is absorbed gradually, whereas a bad carb is absorbed quickly, creating fat. Fat is directly responsible for insulin resistance and it inhibits the muscles’ ability to absorb sugar from the blood.

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