Introduction

[Guest guest]

What was really odd about this Susie was while I was waiting for my turn to

come to have my blood drawn, I set up my meter and took my reading. I was

told that one should do this to see how their fasting blood sugar readings

compare to your machine once their results come back....well, when I did it

it came up 103 and then when she saw me she said that once she got my blood

she would take a drop of it and put it in my machine, that that is how you

are supposed to verify your machine VS their results. Well, what a

difference it was from her 85 to me doing it and getting 103. We laughed and

I told her I would take her results any day! Now it will be interesting to

see what number the lab comes up with!!! I also had my cholesterol and all

sorts of things tested at the same time, so once I hear I will post the

results.

Meniowl@...

type2,dx7/99,d & water aerobics

In a message dated 12/21/1999 9:55:55 AM Pacific Standard Time,

ottercritter@... writes:

<<

Meniowl wrote:

<< Went yesterday for blood work and my AM fasting blood sugar was 85!!! >>

As we used to say in North Dakota: " Holy smokes!! " That is just super! We

would be glad to hear your blood test results, when you get them. We feel as

if we are walking medical experiments - being the first generation of

diabetics capable of achieving truly excellent diabetes control, and we are

eager to discover whether it is possible to avoid all diabetic complications

by low-carbing and other techniques to keep our numbers as normal as

possible.

Susie

- >>

[Guest guest]

Susie,

I love ya, girl, but I sure wish youd say that we avoid complications

through " nutrition " and other techniques. Low-carbing doesn't work for all

of us.

Teri

Re: Introduction

>

>

> Meniowl wrote:

>

> << Went yesterday for blood work and my AM fasting blood sugar was 85!!!

>>

>

> As we used to say in North Dakota: " Holy smokes!! " That is just super! We

> would be glad to hear your blood test results, when you get them. We feel

as

> if we are walking medical experiments - being the first generation of

> diabetics capable of achieving truly excellent diabetes control, and we

are

> eager to discover whether it is possible to avoid all diabetic

complications

> by low-carbing and other techniques to keep our numbers as normal as

> possible.

>

> Susie

>

> >

[Guest guest]

Teri writes:

<< I love ya, girl, but I sure wish youd say that we avoid complications

through " nutrition " and other techniques. Low-carbing doesn't work for all

of us. >>

Good point, Teri. My observations are totally unscientific, but if I could

come up with a generality, it would be that the older we are and the longer

we have been diabetic, the more likely it is that our pancreas is failing.

And the worse our pancreas is, the more we are likely to spike with

carbohydrate intake. So those who are younger, and whose diagnosis is more

recent, as well as those type 2's who are not insulin-resistant, and whose

weight is normal, can do well using a different approach.

At first, I was sure that lowering carbohydrate intake was the only way to

fly. But there are many diabetics who do nicely on 200-300 grams of carbs a

day. There are even vegetarians who report success. I think the one rule of

thumb could be that mixing plenty of carbs with plenty of fats spells

trouble. And I guess that is why pizza has been deemed the worst possible

food for diabetics that we have so far discovered. And the mix of plentiful

carbs and plentiful fats is the typical meal at a fast-food joint.

Ron Sebol has said time after time that the fast spikes such as we might see

after eating a carby meal are not as harmful in the long run as the long

spikes we tend to get when eating a meal high in both carbs and fats. It's

the sustained highs that he is convinced impact our HbA1c - and do the

damage to our organs. Many of us find we can " walk off " our carbs by taking

a brisk walk after a meal, or engaging in other exercise. Whatever approach

works for us, without causing harm to other organs, that we find we can live

with, should be encouraged.

Susie

[Guest guest]

I was agreeing with you all the way (except for a quibble about the age

business) until you got to pizza. My experience with pizza is that it is no

worse for me than any other starchy type of carbohydrate. I love it with

anchovies and if I stay away from all or most of the crust, I don't have a

problem

Susie wrote:

>

>

> Teri writes:

>

> << I love ya, girl, but I sure wish youd say that we avoid complications

> through " nutrition " and other techniques. Low-carbing doesn't work for all

> of us. >>

>

> Good point, Teri. My observations are totally unscientific, but if I could

> come up with a generality, it would be that the older we are and the longer

> we have been diabetic, the more likely it is that our pancreas is failing.

> And the worse our pancreas is, the more we are likely to spike with

> carbohydrate intake. So those who are younger, and whose diagnosis is more

> recent, as well as those type 2's who are not insulin-resistant, and whose

> weight is normal, can do well using a different approach.

>

> At first, I was sure that lowering carbohydrate intake was the only way to

> fly. But there are many diabetics who do nicely on 200-300 grams of carbs a

> day. There are even vegetarians who report success. I think the one rule of

> thumb could be that mixing plenty of carbs with plenty of fats spells

> trouble. And I guess that is why pizza has been deemed the worst possible

> food for diabetics that we have so far discovered. And the mix of plentiful

> carbs and plentiful fats is the typical meal at a fast-food joint.

>

> Ron Sebol has said time after time that the fast spikes such as we might see

> after eating a carby meal are not as harmful in the long run as the long

> spikes we tend to get when eating a meal high in both carbs and fats. It's

> the sustained highs that he is convinced impact our HbA1c - and do the

> damage to our organs. Many of us find we can " walk off " our carbs by taking

> a brisk walk after a meal, or engaging in other exercise. Whatever approach

> works for us, without causing harm to other organs, that we find we can live

> with, should be encouraged.

>

> Susie

>

>

[Guest guest]

Oneil wrote:

<< I was agreeing with you all the way (except for a quibble about the age

business) until you got to pizza. My experience with pizza is that it is no

worse for me than any other starchy type of carbohydrate. I love it with

anchovies and if I stay away from all or most of the crust, I don't have a

problem >>

I should have emphasized that the Glycemic Index testing that showed pizza

spiking glucose for 12-14 hours included the whole shebang ... not just the

toppings.

Susie

[Guest guest]

I've been reading " The Glucose Revolution. " Very interesting book about the

glycemic index.

Re: Introduction

>

>

> Oneil wrote:

>

> << I was agreeing with you all the way (except for a quibble about the age

> business) until you got to pizza. My experience with pizza is that it is

no

> worse for me than any other starchy type of carbohydrate. I love it with

> anchovies and if I stay away from all or most of the crust, I don't have a

> problem >>

>

> I should have emphasized that the Glycemic Index testing that showed pizza

> spiking glucose for 12-14 hours included the whole shebang ... not just

the

> toppings.

>

> Susie

>

> >

[Guest guest]

Teri wrote:

<< I've been reading " The Glucose Revolution. " Very interesting book about

the

glycemic index. >>

I am a lackadaisical type. I used to say that all carbs were a problem. But

Ron Sebol, who is amazingly gutsy about sticking himself over and over to

prove a point, has shown graphs he constructed that back up the Glycemic

Index. Dr. Wolover and the researchers at Toronto University swear by it.

And diabetes expert Rick Mendosa all support relying on it. There was a

brouhaha in " Diabetes Forecast " a few years ago (March '97?) between the

Toronto researchers and other researchers at Stanford University regarding

the Glycemic Index. The ADA has decided against recommending it, on the

grounds that it is tough enough managing diabetes without also having to

consult a separate list of foods. But the longer I hang around, the more I

agree that, if possible, we should factor in the Glycemic Index of the foods

we select.

My only quibble with the Glycemic Index is that, when I first read about it

at Rick Mendosa's site, it made me think we were supposed to choose foods

only from among that listing. (His list basically covers carbohydrates,

since fats aren't glucose spikers, and meats impact glucose levels only

modestly.) I forwarded my concerns to Rick and he, always open to comments

and eager to help his fellow diabetics, has added explanatory language, I

believe.

Rick Mendosa has joined forces with popular diabetes authors Barbara Toohey

and June Biermann. You can explore their wide-ranging, lively diabetes web

site at: http://www.diabeteswebsite.com

You can customize the site to match your individual interests. They have

just released a brand-new version of their well-known " The Diabetic's Book, "

which now includes a section on low-carbing.

Susie

[Guest guest]

Pizza -- the carb count:

Pizza Hut -- 1 slice, Meatlovers medium pan pizza - 28 g carb, 18 g.

fat. (And who can eat just one slice?)

Personal Pan Pizza - Pepperoni -- 69 g carb; 28 g. fat. (I usually quit at

35-40 g. carbs for the whole meal.)

At 02:41 PM 12/21/99 -0500, you wrote:

>

>

>Oneil wrote:

>

><< I was agreeing with you all the way (except for a quibble about the age

>business) until you got to pizza. My experience with pizza is that it is no

>worse for me than any other starchy type of carbohydrate. I love it with

>anchovies and if I stay away from all or most of the crust, I don't have a

>problem >>

>

>I should have emphasized that the Glycemic Index testing that showed pizza

>spiking glucose for 12-14 hours included the whole shebang ... not just the

>toppings.

>

>Susie

>

> in Constable

[Guest guest]

On 10 Mar 2005, shealaver commented:

> neighbouring child. At high school, I could never concentrate in

> the classes that weren't in my particular perseverations at the

> time. Fortunately, I can remember most everything I hear and was

> able to graduate with B-grades in every class except English.

This is probably very Aspie of me, but reading your message made

me start thinking about myself -- my own particular

perseveration, I suppose. <grin>

When I was in high school, there were classes where I did

extremely well, and classes where I sucked, with no particular

middle of the road. And I begin to think that there's a

causality there. Which classes did I do well in, and which

classes did I do badly in?

Computer programming. Obvious AS connection there, huh?

First year Algebra I did well. Manipulating symbols following

clear and specific rules. Also, I initially had serious

problems with common and natural logs. Then I stopped after

class and asked my Algebra teacher to explain log tables to me.

He made everything clear, specific and step-by-step, without a

lot of extraneous theory about why they worked the way they did.

Took about five minutes, and I never had trouble with them

again.

Did badly in second-year Algebra. That was a required course to

go to college, so the class I was in was huge, seems like it was

50-60 kids in the class, maybe more, total chaos. Go figure I

had a problem with it.

Strangely enough, although I always had a horrible time trying

to just talk to people, face to face, I took Public Speaking

class in my senior year, and did quite well. I went from there

to competitive public speaking, and turned out to be quite good

at that. Talking to people without having to respond to what

anyone else said, and with everyone sitting quietly and

listening to me. Appearing to make eye contact with a whole

room full of people, which means making actual eye contact with

nobody at all.

Did poorly in enough in English classes and Social Studies

classes that I didn't graduate with my Senior class. Took

English in summer school, Social Studies in night school. The

summer English class was very rigidly organized, all rules and

procedures and diagrams, and I kicked butt on it. The Social

Studies was almost all independent study in a chaotic (and cold)

classroom. Barely passed.

I spent relatively little of my senior year of high school in

class. The stresses of social expectations became overwhelming

for me, so I simply walked away. I'm a big believer in

following the rules, and I never did approve of ditching school.

But I did it countless times that year.

This was 1976, so I don't even know offhand if Lorna Wing had

even rediscovered Hans Asperger's work yet. It seems that

whether I did well or poorly in my classes was damn near in

lockstep with my needs as an Aspie, although this was twenty-

some years before I figured out I was AS.

To coin a phrase, go figure.

[Guest guest]

hi my name is carrie i rsd and apparently had it for 10 yrs but

backwards drs in Alaska couldnt diagnose a hangnail without colorful

pictures attached to their foreheads so i didnt get diagnosed till 2

years ago by then i was in late stage of rsd. lousy (can i say that?

(sorry serious frustration)) drs everywhere see an invisable pain as no

pain. mine came from a car accident. im a single mom of 3 mostly grown

now, allthough they were raised with out being able to hug me much or

do much of anything, i hope this disease didnt harm my childrens veiw

on life or relationships. Hugs n Pain perfect name for this group, a

concept my family and i know all to well. This rsd is in majority of my

body. hope to hear from you guys soon bye

[Guest guest]

In a message dated 12/26/2008 9:12:05 P.M. Central Standard Time,

mom4ever1988@... writes:

Hugs n Pain perfect name for this group, a

concept my family and i know all to well

Welcome ...glad to have you as one of our HUGS family. I loved your

description of your doctors being able to diagnose a hangnail....hahaha I

think a sense of humor helps alot. I'm a grandma of 11 and have RSD along with

other nerve damages. I look forward to yakking with ya later.

CYH!

Cheryl

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