Before the COVID-19 pandemic, Barbara Senich, a retiree from Chapel Hill, N.C., was diagnosed with prediabetes, meaning the sugar levels in her blood put her at risk for developing Type 2 diabetes. The source of that blood sugar was sweet foods, grains and other carbohydrates. She says she thought about them every 30 seconds, leading to constant snacking.
Today, she's cut her cravings and blood sugar partly by changing how she eats. But Senich didn't ditch the carbs. She changed the order in which she has them.
Researchers have recently found that eating certain foods like non-starchy vegetables before carbs may result in lower, healthier blood sugar, compared to having carbs first. Especially at breakfast, these veggie starters also suppress hormones that cause hunger throughout the day.
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