Justin Delgado is husband to Kacie Doyle-Delgado, diagnosed at age 11. After more than a decade together, he considers himself to be an expert carb counter and Dexcom inserter. He graduated with his Master of Science in Finance from the University of Utah in 2013 and has been working in commercial banking since then. He attended his first Friends for Life conference in 2015 and is looking forward to volunteering with the teens.
December 4, 2006
Meal Planning, Food and Diet
Question from Iran:
Peanuts, as you know are said to be about 50% fat, mostly non-saturated mono-band (the best type of fat). Fat is said to slow down absorption/digestion of food. It's a low carbohydrate, low glycemic nut. The carb factor is 0.12 (12 grams of carbohydrates in 100 grams of peanuts with each peanut being about 1 gram) and the GIycemic Index is 14. So, I concluded that adding moderate amounts of peanut (in powder form maybe) to meals reduces postprandial, especially breakfast, spikes and smoothens the blood glucose trend while serving as a good replacement for the saturated fat we omit from our child's diet. Does this seem like a good thing to do?
Peanuts (and peanut butter) are a wonderful source of monounsaturated fats. The protein and the fat in the nuts tend to give a feeling of satiety that sometimes is lacking in other foods, especially carbohydrates. That’s why it is always advisable to combine carbohydrates and protein together for a meal or snack.