DIABETIC FOODS Good info for all!

Sounds as if we're almost approaching a consensus here!

Is the low-fat support now shifting position? Low-certain-types-of-fat-but-not-others?

I think when the focus shifts away from fat as a primary concern in our diets and instead focuses more on refined, processed foods and starch we'll find everyones health improving, particularly we diabetics.

I'm constantly amazed by the number of people who seem to believe things like rice cakes are a healthy option - simply because they're 'low-fat'. In fact last only last week I noticed in a local store a well known chocolate covered turkish delight bar which proudly proclaimed itself "96% fat free!" I though that rather said it all.

fergusc 

I'm not sure but I believe that the "all things in moderation" regimen is back in the good graces of the powers that be. Balance, balance, balance!

I've found that I can't live Atkins although it's great for my sugars, can't tolerate vegitarian because I turn into a saber-toothed tiger looking for a kill, and liquid protein just acted as a temporary weight loss mechanism. Now I'm more whole grained, (make my own bread to control the white flour content,) barley, bulgar, brown rice based. Veggies are fresh or frozen, salads are made with kale and mustard greens instead of iceburg lettuce... Fruits have become my new desert, sometimes with a dab of peanut butter or a slice of cheese... A small glass of wine once a month is greatly appreciated... One GREAT cup of coffee a day with my favorite flavored creamer... And I enjoy my fish, red meat, chicken breast, eggs protein sources for their great flavor in moderate amounts. I use lots of olive oil and peanut oil but I also use a little real butter for flavor as well. Life seems to go better when I avoid extremes and stay with the basics. Just the way it works for me...

Hi Spooky,

I think we're making some progress here! The low-fat paradigm is founded on poor science and poor logic. My own experience over 5 years has convinced me that dietary fat is not to be feared and that low fat diets are quite counterproductive since fat is generally replaced by sugar and starch in order to make these foods more palatable. This requires more insulin, promotes weight gain, increases the risk of hypos and insulin resistance. Lipids suffer too. I could go on!

So what about eating more protein. Does it really stress or even harm the kidneys?

It's widely known that in the US, diabetes is the biggest cause of kidney failure. Many diabetics restrict protein consumption because it is widely believed that this will ease the stress on the kidneys. Sorry, but I think this is another misconception! The glomular filtration rate, or GFR, is the standard measure of how much work or stress the kidneys must endure. A very high GFR is a good indicator of frequent high blood sugars. Much research is being done on the relationship between GFR and protein consumption. Results so far show no difference in GFR between subjects on high or low protein diets. Diabetic nephropathy simply doesn't occur if blood sugars are kept normal. It seems that it's the carbs that are causing the problems here again.

Let's keep this debate going!

Fergusc

Hi Spooky,

Thanks for the links. Again! What I noticed was a fairly clear association between kidney damage and hypertension and hyperglycaemia. Not the high protein consumption which often cops the blame.

Of course it's rather obvious to state that tight glycemic control and normal blood sugars are the key to long term health. Which is why I'm banging the drum for a low carb lifestyle. It's something of a non sequitur to strive for normal blood sugars and persist in basing a healthy diet on starchy carbs.

From my own experience, I was a strict vegetarian for 16 years. Hard, if not impossible to have what is widely perceived as a very healthy diet without substantial quantities of starchy carbs. And pretty restricted protein intake. I know I needed to use a lot more insulin in those days and gained weight as a result. My lipids were in decline, blood sugar hard to control and I knew something had to give.

In short, I fell off the veggie wagon and now enjoy what I now realise is a much more natural diet based on animal protein and vegetables. I completely disagree that this is difficult to sustain as I've now been doing it for over 5 years with huge improvements in my health and equally huge reductions in the medication I need. Although it was quite a change at the time, there's no way I'd go back to the starchy stuff now. And I really love my food!

I realise that what I'm advocating may seem a little counter-intuitive in the current low-fat era but as others are piling on the pounds and taking more and more medication, I'm content to wait for the tide to turn as eventually it must.

All the best,

fergusc

Hi there,

                 another link:http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=172125

Hello again Spooky,

Thanks for the links once again.

The New England Journal one was interesting. It seems to me to be saying that the low-carb subjects enjoyed greater weight loss and greater improvement in the crucial heart disease risk factors! It also admits that 'adherence was poor and attrition was high in both groups'. Since the groups were so small to begin with, I don't think the study really offers any useful insights at all though. Unless obese dieters falling off the wagon comes as a surprise of course.

As for the USDA, well, they're still pedalling the old starchy carbs and low fat massage. Sorry, but I just don't buy it.

I tell you what. With our differing approaches, why don't we compare our daily insulin dosages, lipid profiles, HbA1C and body mass indeces and see what that tells us? C'mon, cards on the table!

All the best

fergusc

Hey Spooky,

Pretty good figures there - well done you!

I'm Type 1 as I may have said before and its had me in its grip for 25 years now. I'm not doing too badly though:

Triglycerides      0.6 mmol/l or 53 mg/dl

LDL                  1.8 mmol/l or 70 mg/dl

HDL                  3.0 mmol/l or 117 mg/dl

BMI                  21.4

HbA1c              4.9

and the Edinburgh marathon in 3 hours 43 minutes 2 months ago!

I guess we're both doing allright, then?

All the best,

fergusc

Jeannie,

Of course I will. I'd be delighted to help in any way I can.

Best wishes,

fergusc