[snip]

Most of the white vegetables other than cauliflower,
and anything else high in starch.

the "free" foods are : cabbage, lettuce, tomato
(only 1), cucumber, zucchini, marrow (like
spaghetti squash or eggplant), cauliflower,
celery, rhubarb, yellow or green beans, bean
sprouts, spinach, greens (beet greens, swiss
chard), radishes, red or green or orange peppers,
broccoli, brussel sprouts, asparagus, mushrooms,
parsley, onions (1/2 cup)

read www.diabetic-talk.org and look for
'Jennifer's advice" under the newbies section

   Non-diabetics generally have fasting bG below 90 mg/dL.   A consistent
value of 87 mg/dL or higher is considered evidence that the person is in the
Type 2 Diabetes Progression and has a good chance of developing full bore
Type 2 diabetes.     Non-diabetics can have fasting blood sugars as low as
60 mg/dL

". . ., the authors found in men with FPG of 87 mg/dL (4.83 mmol/L) or
higher there was a progressively greater risk for type 2 diabetes as the FPG
values rose, compared with men who had an FPG of less than 81 mg/dL (4.5
mmol/L), . . . ."

This is a difficult subject to discuss.    An apparent non-diabetic used in
some sort of study of "normality" can actually be a person in the Type 2
Diabetes Progression who just hasn't been recognized yet but who exhibits
higher than "true-normal" sugars   (whatever that means).     That same
person can "freeze" his Progression by a change in lifestyle and die of old
age without ever any sign of the disease.

Non-diabetics spend most of their day oscillating between 80 and 90 mg/dL.
Their pancreases (sp ??) release extra insulin somewhere around 90;  their
livers release extra glucose somewhere around 80.    Pancreases  and livers
are  body parts not machines so there are non-diabetics with sugars all over
the place in that area.

I have seen medical sites which assert that blood sugars taken within 30
minutes of a high carb meal are very difficult to correlate with
"non-diabetes" or severity of diabetes.

Non-diabetics would be expected to be below 100 mg/dL at 2 hours after a
high carb meal.

One problem with discussing this topic is the definition of a "high carb
meal".    Most definitions I have heard of call for taking 50 to 100 gram of
carbohydrate on an empty (fasting) stomach.    The Glucose Tolerance Tests
(GTT) call for 75 or 100 gram of pure glucose and are often used to detect
the presence and severity of diabetes.     Some representative blood sugar
values taken during a GTT are presented at:

http://www.rajeun.net/gtt.html#Diabetes and Hypoglycemia

http://tinyurl.com/c5xqo

(The guy who put that web site together has some odd ideas but he took most
of his raw data from recognized medical sources)

Here are some bG curves following  50 gram carb meals of some different
types of breads and pasta in non-diabetics.   The authors use the mmol/L
convention for blood sugars.    FWIW:  1 mmol/L = 18 mg/dL

http://www.ajcn.org/cgi/content/full/75/2/254

A look at the curves illustrates why bG at 30 minutes is tricky to
interpret;  these folks are all young, healthy,  non-diabetics.     Also,  a
glance at the curves suggests that "pasta is your friend".     Pasta is my
"safest" meal though many diabetics can't handle it.

AJCN ,  The American Journal of Clinical Nutrition tends to have papers with
actual normal blood sugars taken after some sort of approximation of "real"
meals if you are interested in making your own searches.     The Diabetes
sites are a bit disappointing in this area.

If you are suspicious of possible diabetes in yourself or another,  keep
coming back.   We've "been there,  done that" as well as  been exposed to
the some of the best and worst of the worldwide population of doctors. .
.and learned a lot of stuff "the hard way".

Regards
 Old Al

<snip other question>

Hi Just,
if you want to know about food look here :

http://www.nal.usda.gov/fnic/foodcomp/search/

For a local application look here :

http://www.kelpiesoft.com/

hth
Gys