Hello Jeff,
I need your advice here please:
I am looking after a man of 92 years and apart from some smaller issues he is still quite fit for his age,
mentally as well as physically.
However, he suffers from diabetes. It is not that bad, so he does not inject insulin, but he takes some
pills.
When I started working for him, his blood sugar level in the morning, before eating was in the 140ies.
After working for him about half a year I started changing his diet bit by bit and we got it down to
below 120 in the morning.
Then Christmas came and his son came with his family, then some friends stayed for a week and now his
daughter just left, so I came less often and even though I told all involved what not to give him to eat, his
blood sugar level now is 150 in the morning!
He is so scared of having to give himself insulin injections that he is very willing to work with me, so it
should go down again, hopefully even more than to just below 120.
What I would like to know from you is the difference between the various flour types, since he likes e.g.
paste a lot.
There is
Semolina (Wheat)
Durum wheat flour
Brown rice flour
Unbleached wheat flour
Unbleached enriched flour (Wheat flour, Niacin, reduced Iron, Thiamine)
Whole wheat flour
and others I suspect.
Which ones are a no-no for a diabetic and which ones are okay.
And if I missed some kinds of flour that are better than what I listed, please let me k now.
Thanks a million, Richard