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“A life without sweets is not much worth living.”
― Pawan Mishra, Coinman: An Untold Conspiracy

“I thought about all the flowers he had given me over the years. How there is always an end to things. No matter how long the flowers stayed fresh, they always seemed to die too soon. I suppose the moment they were cut from their stems they were already dead and, like me in happier times, were just reveling in the beauty of their slow decay.”
― Sascha Rothchild, Blood Sugar

“Growing up, coming to terms with, and living through the complications of Diabetes.”
― Paul Cathcart, Persona Non Grata With Diabetes

“Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI).
The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products � like white bread, white rice, and prepared breakfast cereals � and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same.
A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal â€� much better than simply counting carbohydrates as people with diabetes have been taught to do.”
― David Ludwig, Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently

“Her belly was beginning to complain with hunger, and she had to imagine that the others were feeling the same. They were holding the bridge of the largest spacecraft humanity had ever built, trapped in the starless dark by an alien power they barely began to comprehend, but they were still constrained by the petty needs of flesh, and their collective blood sugar was getting pretty low.”
― James S.A. Corey, Abaddon’s Gate

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― SugarBalance

“By performing 21 heel raises while keeping the front of your foot fixed, you can activate the Sudha and Tejha nadis in your feet and stimulate the soleus muscle.”
― Amit Ray, 72000 Nadis and 114 Chakras in Human Body for Healing and Meditation