HONEY AND ITS WONDERS-2-ROYAL JELLY

 ROYAL JELLY

Royal jelly is a special milky product produced by the nursing or house bees to feed the larvae. Larvae are the worm-like structures hatched from the eggs. 

The queen bee is capable of laying at least 2000 eggs per day in its lifetime. The high egg-producing ovarian capacity of the queen bee is believed to be attributed to its lifetime feeding of Royal Jelly.

The eggs after grown into larvae are identified by the nursing bees as queens, drones(kings), workers, or nurses bees and are placed in separate compartments accordingly. (See Fig-1)

After that, the nursing bees feed them with a light white jelly-like substance known as Royal Jelly.

The Royal Jelly is secreted from the glands at the hypopharynx(lower portion of the throat and the entry into the food canal) of the nursing bees.

The nursing bees feed the larvae with Royal Jelly for three days without discrimination.

But after three days they stop to feed the drone larvae, and the worker larvae but continue to feed the queen larvae with Royal Jelly until it is a well-developed queen bee with healthy ovaries. The queen bee eats Royal Jelly as its food for its entire lifetime. The other worker larvae and the drone larvae are continued to feed with honey.

Fig 2

There are three types of honey bees. They are the queen bees, the drone bees, and the worker bees. The worker bees are some times called as nurse bees or house bees.

The queen bees are the largest in size and have the longest life span. 

They are fertile females with strong well-developed ovaries that can able to lay down up to 2000 eggs per day in their lifetime. 

The queen bees have a smooth sting at its back without a barb and venom. Usually, it would not come out of the hive, and they get fewer chances of biting a human being. But often it may bite other bees. Queen bee can bite repeatedly and it would not die. (See Fig-2)

The drone bees are the next largest in size and have the shortest life span.

The drone bees are fertile male bees with the strongest sexual mating power. But during mating with the queen bee when they attain the climax the erection and ejaculation would burst its male parts and the insect dies. Hence the drones would have only one chance of having sex in its lifetime.

Drone bees have no sting at their back. (See Fig-2)

The worker bees are smaller in size than the queen and the drone bees but larger in number and have higher in the job work. They are sterile females.

The worker bee is capable of traveling long distances to collect honey.

Some worker bees stay in the hives to do domestic jobs such as preparing food and feeding the queen bee and the young larvae. 

When the worker bee brings honey the nursing or house bee receives it by mouth to mouth sucking or sucking directly from the stomach of the honey collecting bee and store it in the combs.

The worker bees are venomous and dangerous. They are very furious and curious. They are the defending soldiers of the hive. They have a strong sharply barbed sting with venom. But they will bite only once in their lifetime and they will die.

The source of Royal Jelly is the pollen grains of the flowers. While the worker bee sucks the nectar from the flower it also contaminated with pollen grains. The pollen grains are the best source of protein for honey and Royal Jelly. The worker bees are manipulating honey by adding many additives like enzymes, minerals, vitamins, phytochemicals, fatty acids, and antioxidants along with proteins from the pollen grains.

A gland at the throat side of the worker bee prepares a protein-enriched jelly with the high nutritional value from the pollen grains to feed the larvae  The food is known as the Royal Jelly. (See Fig-2)

The Compositions Of Royal Jelly:-

Water                                                     67%

Protein                                                   13%

Simple sugars(Glucose+Fructose)         12%

Fatty Acids                                             06%

10-hydroxy,2-decanoic acid (HDA)       02%

Antibiotic components                            Traces

Minerals                                                   Traces

Pantothenic Acid     (Vitamin B5)           Traces

Pyridoxin                  (Vitamin B6)          Traces

Ascorbic Acid           (Vitamin C)            Traces

But the RJ contains none of the fat-soluble vitamins such as Vitamins A, D, E, or K.

Proteins give the RJ much food value. There are five types of proteins in the RJ. They are known as Major Royal Jelly Proteins. They are MRJP-1 to 5.

The MRJP1 occupies the major position among the MRJPs. All these proteins are made by the worker bee and added to the RJ.

These proteins are attributed to be involved in differential development of the larvae into a queen and a worker bee.

Cultivation of Royal Jelly:-

Royal Jelly is produced or harvested by stimulating bees colonies with movable artificial hives to produce more queen bees. 

Several queen cells are made in the artificial hives by placing 4 days of matured queen larvae in each chamber. At least 18 days old worker bees are carefully isolated and placed in each queen chambers to secrete RJ.

The queen larvae cell contains large quantities of RJ as deposits.

A well-managed hive with more queen cells during a season of 5 to 6 months can give 600gms of RJ.

Is RJ is beneficial to human beings?

There are many controversial and confused beliefs regarding this. There are very little medical proofs available about the benefits of RJ in people.

The compositions of RJ include proteins, fats, sugars vitamins, minerals, and many things that are good for health but most of them are present in traces which is sufficient only for a small insect, like the honey bee.

There is a belief that the transfat present in the RJ yields health benefits to the heart. Doctors recommend RJ as cardioprotective.

The protein and fat of the RJ are believed to be improving male sexual vigor and potency. 

Some researchers say that there are possible beneficial relieving effects from menopausal sufferings.

RJ may improve feelings of well being in menopausal women.

Insufficient pieces of evidence of benefits for the following discomforts:-

1.Diabetic foot ulcers

Some early researches showed that applying a mixture of RJ and panthenol in a cream or ointment base for six months after cleaning and removing dead tissues may give beneficial relief.

2.Infertility.

It was believed in early days that applying a mixture of RJ, honey, and bee bread to the vagina for two weeks may increase the rate of pregnancy in couples with fertility problems due to reduced sperm movement (asthenozoospermia)

3.High Cholesterol

It is suggested by early research that taking RJ by mouth, by injection or by sublingual may reduce blood cholesterol.

4.Premenstrual Syndrom (PMS).

It is suggested by early research that taking products containing RJ, bee pollen, pollen and pistil extract by mouth for two menstrual cycles seems to relieve symptoms of PMS such as irritability, weight gain, and swelling.

5.Asthma 

6.Liver Diseases

7.Pancreatitis

8.Sleeping trouble

9.Stomach ulcers

10.Kidney Disease

11.Bone Fractures

12.Skin Disorders

13.Baldness

14.Immunity-Boosting

Shreds of evidence are not sufficient to rank the efficacy of RJ for the above uses.

Safety Concerns.

Royal Jelly and its combinations may cause allergic reactions such as respiratory distress in asthma patients.

Usually, RJ is skin-friendly but when applied to the scalp it often produces allergic reactions such as inflammations and rashes.

It often causes swelling of the throat and death if a person is allergic to it.

Royal Jelly lowers blood pressure. Patients with low B.P. and those who take B.P. medicines for hypertension should not take RJ.

People with skin irritation and swelling should better avoid the use of RJ.

RJ may produce stomach pain and diarrhea.

Contraindications

1.Warfarin-An anticoagulant similar to clopidogrel

2.B.P.medicines-like atenolol,metoprolol,enalapril,amlodipine,nifedipine,

3.Co-enzyme Q-10-Food supplement

4.Fish oil           - Food supplement

5.Casein protein-Food supplement

L-Arginine         -Aminoacid,-Food supplement

Lycium               -Food supplement

Stinging nettle    -Food supplement

Theanine             -Amino acid

Proved Benefits of Royal Jelly:

1. If you are otherwise a healthy person not using any B.P control medicines RJ is perfect for you to maintain your blood pressure

2. Royal Jelly is good for heart functions through its hypotensive effect.

3. Royal Jelly antioxidants and hence reduce the risks of cancers.

4. Royal Jelly has anti-inflammatory effects.

5. Royal Jelly is a protein food supplement which is good for blood pressure.

6. Regulate blood sugar levels.

7. Royal Jelly is believed to have anti-bacterial effects.

8. Royal Jelly may provide relief from menopausal symptoms. (150mg/day for 3 months may improve cholesterol levels in menopausal women)

9. Some study results have shown that RJ is reducing blood glucose levels.

HONEY AND ITS WONDERS

HOW MUCH A DIABETIC CAN TAKE HONEY

Honey is a thick dark brown sweet syrupy secretion by the honey bees (Apis mellifera). The bees suck nectar from the flower and consume it as their food.

Honey is a wonder by nature. Its preparation by the queen bee is really a great wonder.

The worker bee travel within a circle of 5 to10 kilometer radii from its hive and when it gets attracted by a flower on the way for pollination it sucks the nectar (1/12 of a teaspoon/bee) from that flower contaminated with some pollen grains.

During the return journey, the process of digestion begins in various stages.

During the consumption and digestion, the nectar undergoes various processes and manipulations in the stomach of the bee such as reformations, additions of some specific substances, deposits, dehydration to a syrupy form, and finally secreted out and stored in the honeycomb.

The wonderful honey is made by concentrating the flower nectar so that 80% of the contents are in a simple 18% water by the worker bee and transferring it to the tiny house bee. The tiny house bee receives the concentrated honey and places it into the hexagonal compartment of the honeycomb. The honey is hygroscopic and the bee flaps its wings to ventilate the compartment and thereby let the honey to absorb some more moisture from the atmosphere in order to expand its water content from 18 to 36%. Finally, the house bee seals the compartment by wax to prevent further absorption of moisture.

The total carbs in 100gm of honey:-

Total carbs                                        =80gm (80%)

Free Glucose (Active carbs)            =35gm

Free Fructose   (Non-Active carbs) = 40gm

Sucrose (Glucose+ Fructose)          =5gm

Only glucose from sucrose (60%) =[60/100]x5

                                                       =3gm

Hence total active carbs (n)35+3   =38gm

The glycemic index (GI)of honey =55

ஃThe glycemic load (GL) = [nxGI]/100

                                    =[38x55]/100  =20.9❌
For 100gm honey the GL                =20.9

Hence for 40gm        [20/100]x40  =8✔️

Therefore a diabetic can take pure raw honey up to 40gm. Logically one can take 2 tablespoonfuls twice daily mixed with juices, tea, milk, or water.

Honey is available as pure and natural raw honey and adulterated processed honey.

Pure and unprocessed honey is a dark-colored and viscous syrup.

It contains 30 to 40% fructose. Its glucose content is lesser than sucrose (60%). Hence its glycemic index is 30 to 55 while the GI of sucrose is 60 (fixed). But honey's calorific value is 65 and table sugar's calorific value is only 39 albeit honey is the better choice for a diabetic patient than table sugar because of its glycemic index which is lesser than that for the table sugar.

Moreover honey contains molasses that act like fibers, vitamins, minerals, enzymes, and phytochemicals while the table sugar contains only sugars.

Honey's GI value is varying according to the source from which it is obtained.

Some variety of honey contains higher concentrations of natural fructose. The more the fructose concentration the less the glucose concentration and the less GI value. Because glucose is the active carb and it gives the GI value for honey.

Much of the honey's sweet taste is due to the presence of fructose as fructose is five times sweeter than glucose.

But in the market honey is mostly available in adulterated and processed form.

The processed honey looks like a clear, light, and pale brown or brownish-yellow color. This is because of the filtration and the addition of syrupy fructose to it.

Added sugars in any form like fructose, glucose, or sucrose are not good for health in general.

Natural fructose is not harmful rather it is more beneficial. The presence of natural fructose decides the GI and GL values of the sweet. But added fructose produces many harmful effects such as fatty- liver, obesity, and suppress and damages insulin-secreting cells.

Hence when you buy honey from the market take care of its texture and color.

Check the label for its contents. If it contains more natural fructose its glucose content must be within the range so that the total carbs are  60 to 80% of fructose + glucose.

For example if 

If fructose is 40% then the glucose must be within 30-35%. But if either or both of them exceed this limit then it is to be considered as either or both of them are added sugars and the honey is processed and diluted. 

Pure and natural honey contains protein, fat vitamin, enzymes, and minerals but in fractional quantities.

Hence honey is better than table sugar because table sugar contains only sugars with calories and has no vitamins and minerals.

Honey contains many enzymes and other phytochemicals which give the benefits of antioxidant, antiseptic, antimicrobial properties that contribute to a better immunity system.

Raw honey is a good cough suppressant and relieves sore throat.

Pure honey can also promote better digestion and sleep.

Honey should not be heated directly or mixed with any hot drinks as heat destroys most of the honey's nutritional values.

The maximum heat level allowed for honey is 95´-130 degrees Fahrenheit. Heating honey more than this limit will destroy its nutritional values may turn the product into poison which will have detrimental effects on the body's health. 

Pasteurized Honey:-

Honey can be pasteurized but within 140 deg.F. As honey is more acidic (pH=<4) it is not necessary to heat honey at higher temperatures during pasteurization. Pasteurized honey is good for children but it must be raw honey. Almost all microbes can be killed at <140 deg F including the spores of Clostridium Botulinum which is the main bacterial contamination in honey. Pasteurizing honey can be done by heating honey in water or steam to 130deg F for 3 to 10 minutes and rapidly cooling it by storing it in a cool and dry place. Do not refrigerate. Honey should not be heated directly on fire.

Some Health Recipe by Honey:-

Ŕ-1-To shed off extra fat.

Light warm water (<40degC)  =1glass (50ml)

Pure honey                                  =1-2 teaspoon

Mix and drink on an empty stomach every day morning and night in an empty stomach half an hour before breakfast to shed off extra fat.

Ŕ-2-As A Cough and Cold Remedy

Light warm tea                             =1glass (50ml)

Pure honey                                   =1table spoon

Lemon juice                                 =2table spoon

Ginger juice                                  =2table spoon

Mix and take every day at night after dinner to get relieved from sore throat, dry and productive cough.

R-3-As A Cold Remedy

Lemon water                             -1glass

Pure honey                                -2teaspoon

Mix and take morning and evening after meals.

Honey can be used as a skin rub for pruritus, and skin wounds. 

Thanks to its peroxide activities as honey can be used for acne treatments.

Honey can be used as a skin moisturizer.

Honey can be used as antibacterial.

Some times to some people applying pure honey may irritate the skin, in that case, it can be mixed with milk, turmeric, coconut paste, or skin creams before applying on the skin.

Applying honey on the face and leave it for a while and wash it will give a clear and fresh look.

Honey is a good humectant that can well moisturize dry and damaged skin and hair.

Disadvantages of Honey:-

1. The main disadvantage is raw and pure honey should not be given to infants of age below one year as it contains the microbial impurity Clostridium Botulinum or botulin poison.

Symptoms of Botulin Poison in infants:-

1.Constipation

2.Unable to cry (very weak cry)

3.Muscle weakness (unable to crawl)

4.uncontrolled head shakes

5.Irritability

6.Drooling

7.Drooping eyelids

Clostridium Botulinum is not doing much harm to adults and babies above 1year of age.

2. Processed and refined honey is free from molasses and hence it gives more calories followed by high GI and GL values.

Normally honey has high calories in a tablespoon(21gm)   =64calories

21gm of honey contains 17gm of sugars

But in raw honey, there are molasses, vitamins, minerals, phenols, and peroxides that mask these high sugar values and its Glycemic Load is very low and hence it is safe.

3. Honey is a humectant for dry and damaged hair. But if applied to normal healthy hair it may discolor the hair in sunlight. Also, it may cause hair to fall.

This is because honey contains many enzymes like invertase and glucose oxidase.

Invertase converts sucrose into glucose and fructose. 

Glucose oxidase in the presence of sunlight oxidizes glucose into hydrogen peroxide which is a bleaching agent and will convert your hair color into white.

Pasteurization of Honey

Raw honey is good for health albeit it is pasteurized to inactivate spores of Clostridium botulinum which causes botulism poisoning in infants. 

Pasteurized honey has no nutritional values as high heat (140 to 170 F) may destroy many valuable minerals. But this can be given to babies as it has no fungus and bacterial spores

In general, honey is good if handled properly.

FORMULA FOR CALCULATING THE AMOUNT OF SWEET TO BE CONSUMED BY USING THE GI-GL TABLE

FORMULA AND EXAMPLES TO CALCULATE AVAILABLE CARBS FROM THE GI & GL TABLE

Usually, the GI and GL tables are giving some parameters like glycemic index and glycemic load only but not the exact serving amount or portion of the food that represents the glycemic load.

For example, from the table, a medium-sized mango represents the glycemic (GL) 18.9 which is above normal (ie.>10) which a diabetic cannot take.

But if he knows the exact weight of that medium-size then he could reduce or cut down the weight of the mango to bring down the glycemic index to suit his need.

To eliminate such ambiguity in determining the size of the diet the following simple algebraic formula is very helpful.

Glycemic Load (GL)=[n x glycemic index(GI)]/100

where n-is the available sugar.

Hence by rearranging the above algebraic formula,

The available sugar (n) =[Glycemic Load x100]/GI

EXAMPLE-MEDIUM SIZED MANGO

Glycemic Index (GI)                   =56

Glycemic Load   (GL)                 =18.9

Hence the active sugar =[GL/GI]x100

                                     =[18.9/56]x100= 33.75gm

For 33.75gm the GL    =18.9

For x-gm  the GL   =9  ; x=?

Proportionality equation  =[18.9/33.75]=[9/x]

                                         =[x x 18.9]=[9 x 33.75]

Hence                          x  =[9 x 33.75]/18.9

                                        =16.07gm 

You can find out the amount of mango which contains 16gm active carbohydrates in google search.

A diabetic patient can consume mango up to 100gms which contains the sugar 13 to16gm in alternate days.

WHITE SUGAR AND GL CALCULATIONS FOR SOME HOME MADE SWEETS WITH ADDED SUGARS

GL CALCULATIONS FOR HOMEMADE SWEETS

White sugar or common table sugar is technically known as sucrose. It is a refined sugar prepared by micro crystallization of cane sugar juice. The juice is treated by various stages and finally, before crystallization, it is bleached by concentrated hydrochloric acid to become crystal clear colorless syrup.

Sucrose is a disaccharide carbohydrate that contains

one molecule of glucose and one molecule of fructose.

 Sucrose contains fructose and hence it is sweeter than glucose but yield lesser calories than glucose.

The GL calculations for sucrose:

The GI of sucrose is                       =63

That means a 50gm sucrose would raise the blood glucose level only 63% of that raised by 50gm of pure glucose.

The glycemic load for 10gm (one tablespoon) of sucrose is only 6 (below ten->10) and it is safer than one tablespoon of pure glucose for a diabetic patient.

GL for Table (White) Sugar:

Total carbs                                           =10gm

Fibers                                                   =0

Aailable carbs (n)      10-0                   =10gm

GI                                                        =63

GL=[nxGI]/100 =[10x63]/100            =6.3✔️

Hence a diabetic patient can safely consume table 

sugar 10-15 gm/day.

The following examples are how to calculate the glycemic load (GL) for the specific portion of the homemade sweets that is safe to be taken by a diabetic.

When calculating the GL of the sweet, calculate the GLs of each main carbohydrate and sugar ingredients and leave the noncarbohydrate parts like proteins, fats, and cooking oil.

Nuts and raisins if occupy a considerable major portion then their GLs also should be included according to their weight.

The sum of all these GL values will yield the GL of the sweet.

EXAMPLE-1-ROSOGOLLA (50gm):-

There are two ingredients of carbohydrate part of the sweet.

1.Paneer.  2.white sugar.

GL of Paneer:-(50gm):-

Total carbs                                     =15gm

Fibers                                            = 0gm

Available carbs (n) =15-0             =15gm

GI                                                  =27

GL=[nxGI]/100 =[15x27]/100      =4.05*

GL for white sugar(10gm):-

Total carbs                                     =10gm

Fibers                                             =Nil

Available carbs (n)                        =10gm

GI                                                  =63

GL=[nxGI]/100=[10x63]/100       =6.3*

GL of Rosogolla(50gm)=4.05+6.3 =10.35✔️

Hence a diabetic can take safely up to 50gm on a special occasion.

EXAMPLE-2-GULAB JAMUN:(50gm):-

1.White Sugar (20gm):-

For 10gm the GL                             =6.3

ஃ For 20gm     2x6.3                       =12.6

2.Milk Powder:-

Total carbs                                      =20gm

Fibers                                              =Nil

Available carbs(n)                          =20gm

GI                                                   =45

GL=[nxGI]/100 =[20x45]/100       =9

GL of the gulabjamun(50gm)=12.6+9=21.6❌

ஃFor 20gm  [21.6/50]x20               =8.6✔️

Hence a diabetic can safely take gulabjamun up to 20gm on a special occasion.

EXAMPLE-3-WHEAT HALWA(100gm):-

Total carbs                                          =28gm

Sugars                                                 =20gm

Fibers                                                  =0

Available carbs                      28-20    =08gm

1.White Sugar (20gm):-

GL for 20gm sugar                              =12.6*

2.Wheat (Atta) Flour(08gm):-

Total carbs                                           =8gm

Fibers                                                   =0

Available carbs                                    =8gm

GI (Atta)                                              =54

GL (For 8gm)=[nxGI]/100=[8x54]/100    =4.32*

Total GL (For Halwa) = 12.6+4.32             =16.92❌

For 100gm, the GL is                         =16.92

ஃFor 60gm [16.92/100]x60                =10.1✔️

Hence a diabetic can take wheat halwa upto 60gm on a special occasion.

DIABETIC CARE-HOW TO TAKE FOODS WITH HIGH GI- [3.DAIRY PRODUCTS]

DELICIOUS DIABETIC FORMULAS-[MILK AND MILK PRODUCTS]

A diabetic can deliciously taste and enjoy milk and milk products every day without a miss but in limited quantities. The limits can be calculated very easily by using the glycemic load formulas.
Beware of milk products as they have no dietary fibers in their recipe. Still, you can taste them by using the Glycemic Load formulas.

FULL-FAT MILK (250ml):-

Total carbs                                    =11.65gm

Fibers                                            =0gm

Active carbs(n)    11.65-0              =11.65gm

Glycemic Index                             =41

Glycemic Load [nxGI]/100 

             =[11.65x41]/100  =4.8 (<10)✔️

Hence a diabetic can drink full-fat milk up to 300ml day safely as there are no fiber contents.

ICE CREAM REGULAR (50ml):-

Total carbs  (without added sugar)   =15gm

Fibers                                               =0gm

Active carbs (n)  15-0                       =15gm

GI                                                     =57

GL=[nxGI]/100=[15x57]/100             =8.55✔️

Hence a diabetic can take the cream (Regular) without any added sugar daily.

SKIMMED MILK (250ml):-

Total carbs                                 =12.25gm

Fibers                                         =0gm

Active carbs 12.25-0  (n)             =12.25gm

GI                                               =32

GL [nxGI]/100=[12.25x32]/100  =3.92(<10)✔️

Hence a diabetic patient can safely take 250-300 skimmed milk daily.

ICE CREAM PREMIUM (50ml):-

Total carbs                                 =11gm

Fibers                                         =0gm

Available carbs (n) 20-0             =11gm

GI                                               =38

GL [nxGI]/100=[11x38]/100        ≃4.2✓

Hence a diabetic can take premium ice cream

50-75ml daily.

FRUITY YOGURT WITH LESS FAT(200ml)

Total carbs                                      =18gm

Fibers                                             =0gm

Aailable carbs (n)   18-0                 =18gm

GI                                                    =33

GL [nxGI]/100    [18x33]/100          ≈6✔️

Hence a diabetic can safely consume up to 200ml of fruity yogurt with reduced-fat daily.
1. To see a reference chart for GI and GL for a variety of milk products please click here
2. To learn the fundamentals of GI and GL please click here

DIABETIC CARE-HOW TO TAKE FOODS WITH HIGH GI- [2.FOOD-GRAINS]

DELICIOUS DIABETIC FORMULAS-[2.FOOD-GRAINS] 

BLACK RICE (100gm):-

Total carbs                                         =34gm

Fibers                                                 = 01gm

Available carbs (n)        34-01           =33gm

Glycemic Index (GI)                         =50

ஃ Glycemic Load (GL)=[nxGI]/100

                               =[33x50]/100 =16.50(>10)❌

For 100gms the GL                           =16.5

ஃ  For 60gms the GL =[16.5/100]x60 ==9.6✔️

Hence a diabetic patient can consume 60gms of black rice safely.
WHITE RICE (100gms, Cooked, Long-Grain):
Total carbs                                        =28gm
Fibers                                                = 0.4gm
Active carbs   (n)                28-0.4    =27.6gm
Glycemic Index  (GI)                        =89
Glycemic Load =[nxGI]/100
                          =[27.6x89]/100       =25(>10)❌
For 100gm the GL                            =25
ஃ For 40gm,the GL    [25/100]x40  =10✔️
Hence a diabetic can safely consume upto 40gm of long grain cooked white rice safely.
BROWN RICE (100gm):-
Total carbs                                       =23gm
Fibers                                              = 1.8gm
Available carbs  (n)      23-1.8        =21.2gm
Glycemic Index    (GI)                   =   68
GL (100gm) =[nxGI]/100 
                     =[21.2x68]/100         =14.42(>10)❌
ஃFor 70gm the GL[14.42/100]x70  ≃10✔️
Hence a diabetic can safely take brown rice up to 70gm daily.
WHOLE WHEAT KERNELS (50gm):-
Total carbs                                           =44gm
Fibers                                                  =07gm
Available carbs (n)          44-07          =37gm
Glycemic Index (GI)                          = 30
Glycemic Load (GL) =[nxGI]/100   
                                =[37x30]/100  =11.01(>10)❌
For 50gm the GL                              =11.01
ஃ For 45gm the GL                          =10✔️
Hence a diabetic can safely take up to 45gm of whole wheat kernels.
SWEET CORN ON THE COB(150gm):-
Total carbs                                       =41gm
Fibers                                               =4gm
Available carbs  (n)  =41-4              =37gm
Glycemic Index (GI)                        =60
Glycemic Load (GL) =[nxGI]/100
                                 =[37x60]/100  =22.2(>10)❌
For 150gm the GL                              =22.2
ஃFor 70gm the GL     [22.2/150]x70 = 10.3✔️  
Hence a diabetic can safely take sweet corn on the cob up to 65gm daily.
Hence a diabetic can take up to 6
5gm safely.
PEARL BARLEY (100gm):-
Total carbs                                          =77.7gm
Fibers                                                  =15.6gm
Active or available carbs=77.7-15.6   =62.1gm
Glycemic Index (GI)                           =28
GL (for 100gm)=[nxGI]/100
                          =[62.1x28]/100          ≃17(>10)❌
For 100gm the GL                               =17
ஃ Hence for 55gm=[17/100]x55      =9.35(<10)✔️
Hence a diabetic can take up to 55gm safely.
HULLED BARLEY(WHOLE GRAIN,100gm)
Total carbs                                         =73.5gm
Fibers                                                 =17.3gm
Avail.carbs (n)=    73.5-17.3             =56.2
Glycemic Index                                 =22
GL (for 100gm)=[n x GI]/100         
                          =[56.2x22]/100       =12.4❌
For 100gm the GL                            =12.4
ஃ For 78gm the GL [12.4/100]x78  =9.7✔️
Hence a diabetic can take up to 78gm safely.
For cooked barley the GI              =35-low(<55)
For cracked barley the GI             =50-low(<55)
For barley flakes the GI                =60-med(55-77)
In the above examples, barley has displayed three different values of glycemic indices in different states, such as raw, cooked, and flakes. Hence the total carbohydrates and the fiber contents may differ. This is because when the grains are processed like cooking, polishing, or refining it may affect their fiber contents. Hence the total carbs are changed accordingly. But the active carbs may or may not be affected by the processing albeit the GI values are increased as the affected fiber contents decreased.
FINGER MILLET-(RAGI -100gm):-
Total carbs                                               =30gm
Fibers                                                       =1.7gm
Active carbs (n) =30-1.7                         =28.3gm
Glycemic Index (GI)                              =100
The GL              =[28.3x100]/100 =28.3(>10)❌
For 100gm the GL value               =28.3
ஃ For 30gm the GL value =[28.3/100]x30
                                          ≃9 ✔️
Hence a diabetic can take ragi up to 30gm safely.
But there are a variety of millets with different glycemic indices which you can find out in google search. 
In general, unlike fruits, food grains are subjected to various processes such as refining, polishing cooking, cracking, powdering, etc. All these processes affect glycemic indices.
Finally, grains are available in various forms such as black, brown, white, boiled, genetically modified with different contents of carbs, glycemic indices. 
We should calculate the glycemic load individually and calculate the amount of food in which the glycemic load falls below 10 for safe consumption.
To see a simple reference chart for Glycemic Index please click here.
To have a study about the Glycemic Index (GI) and the Glycemic Load(GL) please click here. 

DIABETIC CARE-HOW TO TAKE FOODS WITH HIGH GI- [1.FRUITS]

DELICIOUS DIABETIC FORMULAS-[1.FRUITS]

Many diabetics are afraid of eating sweets, sweet fruits, or any kind of edibles and foods which contain or make with more sugar. 

Diabetics are afraid of sweets like Halwa, Rossogulla, Gulab Jamun, and fruits like mangos, bananas, and dates as they can cause a sudden and immediate raising of blood glucose level.

A diabetic is not necessarily to avoid sweets and white sugar. They can enjoy any kind of sweets without a miss but to a certain limited quantity.

For example, a diabetic can eat a sweet mango but within a limited serving quantity in grams. Not as a whole but a portion of mango or any sweet whose glycemic load is within the upper limit (ஃ less than or <10) can be safely and freely taken by a sugar patient.

That limit of the amount can be calculated very easily.

For that calculations the required parameters are,

1.Total carbohydrates of the sweet in any serving amount. (By google search)

2. Fiber content.  (By google search)

3. Calculate the available carbohydrates by subtracting the fiber content from the total carbohydrates.

4. Glycemic Index of the sweet. (By google search)

5. Calculate the glycemic load (GL) for that serving quantity.   [ GL= (nxGI)/100,n=the amount of available carbohydrates]

If the GL is higher than the upper limit (>10) then cut the serving portion accordingly. 

(Example) The GL for a certain sweet is 15 for the serving quantity of 150gm.

 For GL 15, the serving quantity               =150gm

then for GL 10, the serving quantity=(150/15)x10 

                                                          =  100gm

That means the sweet can be safely taken by a diabetic up to a limit of 100gm daily.

This formula can be applied to any kind of sweets.

The total carbs in a 50gm pure glucose =50gm

Fibers                                                    =0

Available carbs                      50-0      = 50gm

The GI of pure glucose                         =100

The GL for 50gm   (50x100)/100     =50 (>10)

Hence the GL of 10gm of glucose        10  (=10)

Therefore a diabetic can take pure glucose up to 10gm in alternate days because there is no fiber content.

Many diabetics are afraid of taking fruits like mangos because of their sweetness and more sugar content (High GI). [Sudden and immediate raising (spikes) of blood glucose levels damage the insulin-releasing beta islets in the pancreas. This may cause a healthy person to become diabetic and a diabetic person to become more serious.] But some fruits contain fibers also. Fibers are carbohydrates that are not easily digested and absorbed and hence they restrict and control the rapid absorption of sugar from the intestine into the blood and thus prevent immediate and sudden blood glucose rises. Hence any food that has more fibers is safer to take disregarding its high total carbohydrate contents.

In the following examples, it has been shown how to calculate the grams of fruits with high GI values like mangos to be consumed safely by a diabetic.

1. Mangos-Medium sized (170gms):-  contains,

Total carbohydrates                                   = 28gm

Fibers                                                         = 6gm

Available carbs      28-6                             =  22gm
100 gms of mango contains (22/170)x100=13gm
GI of mango is                                           =56
The GL =(n x GI)/100 = (13 x 56)/100     =8.28
8.28 or 8.3 is less than 10 (<10)
Hence a diabetic can safely take 100gms of whole or sliced mango once in alternate days.
2.Watermelon (120gms)
120 gm of watermelon is a safe serving size for a diabetic.
100 gm watermelon contains sugar =6gm
Total carbohydrates                          = 8gm
Fibers                                                = 0.4gm
Available carbohydrates           8-0.4 = 7.6gm
GI of watermelon                              =72
GL for 100gms of watermelon is     = (7.6x72)/100
                                                          = 5.47
5.47 is lesser than 10 and hence a diabetic can safely consume 100 to 150 gms of watermelon safely.
3.Banana (100 gms):-
Total carbohydrates are                   =23gm/100
Fibers                                              = 2.6gm
Available carbs       23-2.6              ≈ 20gmapprox
GI of banana                 = 62
The GL of 100gm (20x62)/100      =12.4 (>10)
The GL of 80gm   (12.4/100)x80  =9.92 (<10)
hence a diabetic can safely take up to 80gm (<100gm) of banana daily. The glucose content of 100 gms banana is 12gm.
4.Dates (100gm):-
100 gms dates contain                   =100gm sugar
Total carbohydrates                       = 100gm
Fibers                                             =  0
Available carbs 100gm                  =100gm
Available carbs in 23gm                =23gm  
The GI                                            = 42
The GL   = (23x42)/100                 =09.66 (<10)
Hence a diabetic can take up to 23gm of dates in alternate days.
5.Grapes (100gms):-
Total carbs                                        =17gm
Fibers                                                =01gm
Available carbs    (17-01)                 = 16gm
GI of grapes                                      =  59
GL of 100gm grapes = (16x59)/100 =9.44 (<10)
Hence a diabetic can safely take up to 100gm of grapes daily.
6.RAISINS (100gm):-
100gm raisins contain 60gm of sugar.No matter still a diabetic can safely take raisins according to the following calculations.
Total carbs                                                = 79gm
Dietary fibers                                            =3.7gm
Available carbs       79-3.7                       = 75.3gm
GI of raisins                                             =64
∴ GL of 100 gms =(75.3x64)/100            =48.2(>10)
ஃGL of 10gm raisins is                    =4.8 (<10-safe)
and GL of 20gm raisins is                    =9.6 (<10-safe)
Hence a diabetic can safely take up to 20gm of raisins every 1 to 2 days.
In addition to the listed fruits above the following unlisted fruits which are also sweeter in taste and are afraid to take by many diabetics are described below.
7.Jack Fruits (165 gm):-
Total carbs                                               =38gm
Dietary fibers                                           =2.5gm
Available carbs including
32gm sugar        38-2.5                            =35.5gm
The GI of jack fruit                                  =75
The GL of 165gm (35.5x75)/100           =26.6
GL of 55gm (165/3) of jack fruit            =26/3≈9
   9 (less than <10-safe)
Hence up to 55gm of jack fruit can be taken by a diabetic safely.
8.Sapota Fruit (100gm)
Total carbs(including 20gm sugar) =20gm
Fibers                                             =5gm
Available carbs         20-5              =15
The GI of sapota                            =57
The GL for 100gm  (15x57)/100 =8.55 (<10-safe)
Hence sapota or naseberry can be safely taken by a diabetic up to 100gm in a day.
9.Custard Apple(100gm):-
Total carbs                                          =26
Fibers                                                  =05
Available carbs              26-5             =21
The GI of custard apple                     =54
The GL of 100gm custard apple
                     (21x54)/100                 = 11.3(>10)
ஃ The GL of 85    [11.3/100]x85     =9.6 (<10-safe)
Hence custard apple can be safely taken by a diabetic up to 85gm (<100gm) per day which will yield the GL less than 10.
10.Pomegranate (100gm):-
Total carbs                               =19gm
Fibers                                      = 04gm
Available carbs      19-04        = 15gm
The GI of pomegranate           = 53
The GL of the pomegranate
                        (53x15)/100   =  7.95 (<10-safe)
Hence a diabetic can safely take pomegranate seeds up to 100gm daily.
11.Guava Fruit (100gm):-
Total carbs (including 19gm sugar)        =14gm 
Fibers                                                      =5gm
Available carbs        14-05                      =9gm
The GI of guava                                      =65
The GL of 100gm guava (9x65)/100  =5.85 (>10-safe).
Hence a diabetic can safely consume guava 100 to 150gm.
12.Papaya Fruit (100gm)
Sugar content                                      =08gm
Total carbs                                          =11gm
Fibers                                                  =02
Available carbs               11-02           =09
The GI is                                             =60
The GL of 100gm of papaya (09x60)/100=5.4
Hence a diabetic can papaya 100 to 200gm daily.
13.Oranges (100gm):-
Total carbs                                          =12gm
(Including 09gm sugar)
Fibers                                                  =02.5gm
Available carbs           12-02.5            =09.5gm
The GI                                                 =40
The GL                 (09.5x40)/100         =3.8 (<10)
Hence a diabetic can safely take 100-200gm daily
14.Lemon (100gm):-
Total carbs                                         =09gm
Fibers                                                =2.5gm
Available carbs             09-2.5          =6.5gm
The GI                                               =20
The GL                   (6.5x20)/100       =1.3 (<10)
A diabetic can safely take up to800gm lemon daily.
Jamun Fruit (140gm):-
Total carbs                                          =14gm
(included 5gm sugar)
Fibers                                                  =1gm
Available carbs    14-01                      =13gm
The GI                                                 =25
The GL           (13x25)/100                 =3.5 (<10)
Hence a diabetic can safely take 100-300gm daily.