So, tomorrow is my glucose tolerance test.
The way my office does it is I took a little bottle home and I’m supposed to drink it about a half-hour before my appointment. I don’t have to fast before hand, but she did tell me to have a low-sugar/carb breakfast. We went over a couple examples in the office, but I wasn’t fully prepared with possible breakfast menus at the time, so of course I feel completely lost now.
What I remember:
- Eggs and sausage are great. Of course. But I really don’t like eating that heavy of a breakfast unless it’s actually brunch. Ooof.
- White bread & OJ are no good. Seems reasonable, I don’t really like white bread that much anyway, and while I sometimes drink OJ, it’s hardly a requirement.
- Raisin bran would be ok except for the raisins. I’ve no objection to this, but I would need to go buy a new box of cereal. What exactly am I looking for on that box? I’ve noticed a lot of the high fiber ‘healthy’ cereals we’ve tried are actually quite sweet when you taste them, (presumably to trick people into eating them when they’re really rather be munching on count chocula). I’m guessing that’s to be avoided. I’m not terribly looking forward to reading the labels of the entire cereal aisle to find out which ones have stowaway sugar. Also, I sometimes like to eat my cereal with yogurt rather than milk. Is that ok? Better? Worse? Anyway, cereal isn’t my favorite breakfast in the winter, so let’s keep going.
- Wheat toast & peanut butter are fine. Ooook. That’s getting close. Unfortunately, I don’t *like* peanut butter on toast. Ironically, I think it’s too sweet. I much prefer cream cheese. That should be an OK substitution, right? But who eats cream cheese on toast? I’m guessing a whole wheat bagel isn’t the same thing as wheat toast. Speaking of which, what exactly do they mean by ‘whole wheat’? That label gets smacked on anything nowadays. How whole is whole enough?
So my current brilliant plan is that we have some super-dense dark brown european-style rye bread stuff* in the freezer that I think would taste OK with cream cheese, and I’m pretty sure it’s as whole-grain as you can get. So that should be safe. And a glass of milk? Because they said milk was ok on cereal. But maybe that’s because they’re assuming you’re using a half cup or so to get your cereal damp, not a giant tumbler because you are a milk-addict eating dry european bread and want to be hydrated for your blood draws.
So I start googling about glycemic indexes, because that’s the goal of this, right? And let me tell you *that’s* a bad idea. Apart from crazy diet sites and lists with stuff like ‘fried eggs’, ‘whole puffed amaranth’, ‘spelt flour’ and ‘mcDiety brand health-o-nutrient bars’, the most reputable science-y sounding stuff I found was a uk site essentially saying the whole thing is bunk, white bread is barely different from wheat bread, there are 3 different scales and nobody ever tells you which one they’re using, and none of them take into account that a grain of sugar and a cup of sugar are not the same thing.
But that doesn’t help me decide what to have for breakfast.
The crazy(est) thing about this is that I probably have nothing to get worked up over. Diabetes doesn’t run in my family at all (we’re more heart attacks at 40 type people). It’s more out of some twisted desire to follow the rules. Gyarrrh.
*Sort of like ruis maybe? But it’s a square loaf with slices. It’s from aldi, and I think it’s one of their odd imported German items rather than their super-budget items. Actually, I really like the stuff. It’s in the freezer because we stocked up on it, not because we hate it. My immigrant grandmother & I are alike in our passion for bread you can use to construct buildings with in a pinch.