I know it has to do with diabetes and you need to find foods that are lower in the index to eat. But I love Cheerios and I found out tonight it is high

There are many books in libraries and also websites that can explain it better than I can , it's been ages since I read up on it.

here are some of interest-
http://nutritiondata.self.com/topics/glycemic-index
http://www.diabetesnet.com/food-diabetes/glycemic-index
http://www.diabetes.org/food-and-fit...-diabetes.html

The glycemic indes refers to how qickly a food is turned into sugar and enters your blood stream. High index foods are faster and will cause a spike in blood sugar. Low index foods are released more slowly and keep your blood sugar steadier. Usually low index foods are less processed and lower in refined sugar.

Some nutrition experts believe the glycemic index is the best way to control blood sugar. There are several problems though. First of all, there are hundreds of foods and it is impossible to know the glycemic index of them all. You can look anything up on a table but nobody is going to do that before they eat all the time. Secondly, is the concern the glycemic index of each individual food, of the total meal or of the total day? It is just to hard to apply to daily life. That is why most diabetics are taught to count carbohydrates with an emphasis on high fiber, low processed foods. It ends up controlling the glycemic index somewhat but it is easier to follow.

You probably will probably do well if you eat about 60-75 grams of carbohydrate per meal or at least keep the amount of carbohydratet you eat consistent throughout the day. Did you have an opportunity to see a registered dietitian about your diet? If not, I suggest you do so. It should really help.

Thanks Knitten. Yes I have seen a dietician but not on an individual basis. I will do that since Medicare pays for 3 sessions. I had my 2 cups of Cheerios last night in addition to 1/2 cup of pineapple which are both high on the GI. It was strange that my blood sugar this morning was the lowest it has been in months, 100!!!!! It usually is 102 to 105. The diabeitic specialist at the diabetic clinic that is working with me told me I could call her any time. This might be a question for her.

Somewhere I read that if a fat/protein is eaten at the same time as a high GI food it will slow down the conversion process.
So that might be something to consider too.

Cheerios w/ milk? or dry?
the fat /protein in the milk would slow down the conversion to sugars.

I love Cheeiros dry. I hate milk. If I do put milk in cereal I put just a dab to moisten the sugar. But I did eat it with my nightly snack of 1% cottage cheese and pineapple. So there was fat and protein there.

Some experts say that eating a protein food with a carbohydrate slows the release rate of the carbohydrate and keeps your blood sugar more stable. I think I've read that it is not true but I also know from personal experience that it works for some people.

Doydie, according to the science and physioloogy of eating and blood sugar, it is the total amount of carbohydrate eaten rather than the source that influences blood sugar levels. I have a fair amount of experience with diabetics and diets though and there are some people who simply cannot eat certain foods. I know people who say thier blood sugar soars if they eat oranages, or carrots, or white potatoes. So, you may find you have more of a reaction to some things and not others. I can't explain it but I know it happens.