Question about Cornstarch

[BrendaK]

Last night I made some gluten-free snickerdoodle cookies (YUMMY). (I've been on the gluten free diet for the last 2 months) Anyways, the "flour" base for the cookies was cornstarch and potato starch. Lots of cornstarch.

Carson had one before bed, we bolused him for it. He was high at 10pm (around 300) so we gave a correction bolus and he was at 394 at 12:30am.:eek: I know his site is working fine -- he was bolused for breakfast this morning and was fine at school.

So I remember reading somewhere that cornstarch is great to have in a snack to prevent night time lows. Since Carson holds pretty steady these days at night, is it possible the cornstarch could have made him spike so high like that? Does anyone have any experience w/cornstarch? What exactly does it do to blood sugars?

[MLH]

I don't have any direct experience with cornstarch. My neighbor has a child with type 1 and celiac. When she started on the gluten free diet, she had a terrible time getting her #'s under control because of the cornstarch. She said it was very dense and difficult to deal with.

I am sure someone will post who has experience with this.
Good Luck.:cwds:

[kevin@diabetech.net]

here's one person's experience with an 8yr old w t1 and celiac. The good news is that there are lots of great gluten-free foods these days and pre-mixed flours for making cookies, scones, etc... However, most people who eat gluten-free DO NOT HAVE DIABETES. Argh. So, the truth about gluten-free flours (potato, corn, rice...) is that they are packed with carbs and very high glycemic. I would guess that gf flours are about 40% - 60% more carb by weight than their gluten containing counterpart.

So, a low carb gf diet is a must especially when it comes to breads and such. Hope this helps.

[BrendaK]

Thanks.

Just to clarify, Carson does NOT have celiac. (I do.)

I am aware of the carb contents of the GF foods -- VERY high!! I'm just specifically wondering about the effects of cornstarch on blood sugar.

I've been gluten free for 2 months and mostly buying only myself the prepackaged stuff (and not letting the kids eat them). Now I'm getting adventerous and trying to bake my own breads and cookies. And of course, the kids want them too!!

[kiwikid]

Cornstarch is the lowest GI of all carbohydrates. Thats why it can be added to yoghurt or milk for supper to help prevent lows overnight. We used to use it after really high activity days when I thought Rachel would crash overnight.
I also believed that if cornstarch was heated at all or cooked then the GI was reduced.

http://www.childrenwithdiabetes.com/dteam/2000-06/d_0d_4w9.htm
http://www.childrenwithdiabetes.com/dteam/1996-11/d_0d_1bv.htm

[BrendaK]

Thanks so much for the links. I vaguely remember that it was uncooked cornstarch that people used. The cookies were baked so they were probably not the culprit for the high blood sugar. I'm thinking basals need to be tweaked in the evenings.

Carson had another one of the cookies for lunch and his blood sugar has been very normal all afternoon.

[rickst29]

They cost a lot, but WOW! They're really tasty. No cornstarch, almost no carbohydrate at all. (Mostly from the chocolate bits, cranberry bits, etc.) Instead of making them from ANY sort of carbo-loaded "flour substitute", she makes them from ground up almond meal. (Lots of calories, but they're very slow calories.)

http://www.natashashealthnutcookies.com/

Almonds are expensive, that's why they cost a bundle. But they taste GREAT.

[Lizzy731]

Cornstarch is the lowest GI of all carbohydrates. Thats why it can be added to yoghurt or milk for supper to help prevent lows overnight. We used to use it after really high activity days when I thought Rachel would crash overnight.
I also believed that if cornstarch was heated at all or cooked then the GI was reduced.

http://www.childrenwithdiabetes.com/dteam/2000-06/d_0d_4w9.htm
http://www.childrenwithdiabetes.com/dteam/1996-11/d_0d_1bv.htm


How much cornstarch is a good amount for a 3 year old. Any advice? Bethany consistently drops around 4:30A even on the lowest basal starting at 12A. I am thinking of starting to give her a bt snack to help prevent this. Thanks.

[kiwikid]

Just a teaspoon or 2 used to help Rachel :cwds: I think a teaspoon is 5 gms.

[Lizzy731]

Just a teaspoon or 2 used to help Rachel :cwds: I think a teaspoon is 5 gms.

Well, I have to say thank you very much for saving me from many future sleepless nights! I hope it was not a fluke but last night was the very 1st night that Bethany has not dropped to 60-70 at 4:30A. In fact, she stayed around 170 all night. A little higher than I would have liked her to wake up but a vast improvement. I didn't bolus for the corn starch in her ice cream last night. Just 2 carbs extra but maybe it will make a diference tonight.

Thanks again!

[KelliTwins]

Can you post the recipe for those cookies? My grandfather is coming to visit us for Thanksgiving, and he has celiac's disease, so I'd love to try these for him!

[BrendaK]

Sure -- let me go find my cookbook!

[twodoor2]

Cornstarch is pretty evil. There's tons of it in Chinese Food, and Chinese food still tends to spike diabetics even though it's mostly low carb vegetables and meat. Eating raw cornstarch is suggested for potential hypoglycemia at night - it will keep your blood sugar up there for a long period of time.

[moco89]

I have a recipe, but don't use the second one, since it uses (high fructose) corn syrup. That will really make the child's blood sugar spike!

http://www.bcchildrens.ca/NR/rdonlyres/A35D9E3A-9754-44CA-8B1C-56D0CC678D13/23330/cornstarch.pdf

Other great documents from BC Childrens, including GF recipes! There is also a document teaching you how to make a flour alternative! Hope you like it!

http://www.bcchildrens.ca/Services/SpecializedPediatrics/EndocrinologyDiabetesUnit/ForFamilies/DiabetesHandouts.htm