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Is ‘cassava’, the source of tapioca pearls, a root vegetable similar to sweet potatoes with a very high carbohydrate content?
1. What is Cassava? Cassava is a root vegetable widely cultivated in tropical regions such as Africa, Asia, and South America. Like sweet potatoes, its starchy tuberous root is used for food. It is a very important crop that serves as a staple food for hundreds of millions of people worldwide because it grows well…
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Are roasted chestnuts better for blood sugar than steamed chestnuts for the same number of nuts, because they have less moisture?
1. Chestnuts: A Carbohydrate Food, Not a Nut Although often thought of as nuts, chestnuts are fundamentally different from other nuts, which are mostly fat. The main component of chestnuts is ‘carbohydrate (starch).’ Therefore, a person with diabetes should think of chestnuts not as almonds or walnuts, but as small potatoes or sweet potatoes, and…
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Is ‘parsnip’, a root vegetable that looks like a carrot, higher in carbohydrates and starch than carrots?
1. What are Parsnips? Parsnips are white root vegetables that look very similar to carrots. They have been a widely used food ingredient in Europe since ancient times and are characterized by a sweet and nutty flavor when roasted, similar to a sweet potato. 2. Nutritional Comparison with Carrots – Carrots: Carrots are a representative…
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Do the very tough and chewy noodles of Jjolmyeon digest slowly and raise blood sugar gradually?
1. Main Ingredients of Jjolmyeon The signature tough and elastic texture of Jjolmyeon noodles is created by combining ‘potato starch’ or ‘sweet potato starch’ with ‘wheat flour.’ 2. The ‘Tough Texture’ Trap – Highly Refined Starch: The starch that is the main ingredient of Jjolmyeon is highly refined to leave only carbohydrates. This means it…
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Can ‘glutinous rice donuts’, made from glutinous rice flour, raise blood sugar faster and higher than regular flour donuts?
1. The Glycemic Response of Glutinous Rice and Wheat Flour Both glutinous rice and wheat flour are high-carbohydrate ingredients that raise blood sugar quickly, but glutinous rice can be considered the king of ‘blood sugar spikes.’ – Glutinous Rice: The starch in glutinous rice is almost 100% ‘amylopectin.’ This component has a structure that allows…
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If you eat instant ramen raw by crushing it, does it raise blood sugar more slowly than when you eat it boiled?
1. The Relationship Between ‘Gelatinization’ and Digestion Speed The speed at which a carbohydrate raises blood sugar is closely related to its degree of ‘gelatinization.’ ‘Gelatinization’ is the process where starch, when heated with water, swells, softens, and becomes easy to digest. The more gelatinized a food is, the faster it is digested and absorbed,…
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Does ‘Type 1.5 diabetes’ have an autoimmune cause like Type 1, but a slow, adult-onset pattern like Type 2?
1. The Diabetes Between Type 1 and Type 2 LADA (Latent Autoimmune Diabetes in Adults) is often called ‘Type 1.5 diabetes’ to make it easier for patients to understand. As its nickname suggests, it is a special type of diabetes that has characteristics of both Type 1 and Type 2, and is therefore easily mistaken…
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Is ‘MODY,’ caused by a defect in a single specific gene, a hereditary form of diabetes that occurs regardless of lifestyle?
1. What is MODY (Maturity-Onset Diabetes of the Young)? MODY stands for ‘Maturity-Onset Diabetes of the Young’ and has a completely different cause from Type 1 or Type 2 diabetes. It is a rare, hereditary form of diabetes caused by a defect in a single specific ‘gene’ related to insulin production, not by problems with…
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For diagnosing diabetes, are the results the same whether using fingertip blood or venous blood from the arm?
1. Glucose Levels Differ Depending on Where You Measure Our body’s blood glucose levels show slight differences depending on the type of blood measured. The self-monitoring glucose meters we use at home use ‘capillary blood’ from the fingertip, while the blood drawn at a hospital for diagnosis is ‘venous blood’ from the arm. 2. Why…
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Is ‘postprandial blood glucose’ generally measured based on the 2-hour mark from the *start* of the meal?
1. The Importance of Postprandial Blood Glucose Monitoring Postprandial (after-meal) blood glucose is a crucial indicator of how effectively our body’s insulin responds to the food we eat, especially carbohydrates. Measuring and managing post-meal blood sugar against a consistent standard is essential for reducing glycemic variability and preventing complications. 2. Why is the ‘Start of…
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