Re: Diabetes diet question

[Guest guest]

The reasoning behind big medical's recommendations for low fat is

that diabetics tend to be especially susceptible to hypertension/high

cholesterol/heart disease. Low-fat diet is their answer to this.

Actually, fat helps to slow down the body's response to carbs.

After my husband was diagnosed with diabetes type 2 I did an

intensive search for dietary guidelines for him which would 1)

improve his condition and maintain lower blood-sugar levels and 2) he

would eat.

This is what I found:

http://www.diabetes-book.com/

You could buy the book but dietary guidelines and most other parts of

the book are available to read there free of charge. They also have

a very active forum.

Many people do very well on this regimine. I wish I could say my

husband does, too. It has helped him but he doesn't always cooperate

to test and respond to blood-sugar changes, and so he must take

diabetes drugs. He still follows the diet, though, and likes it.

-Patty

>

> A friend has just come home with a diagnosis of type 2 diabetes.

He's

> been given a meter to check 3-4 times a day and a sheet which tells

> him what to eat. They, naturally, have him cutting down on sugar

(not

> going to happen) but in addition they talk about low fat. Is there a

> reason for the low fat other than the fat phobia our medical

> establishment seems to have?

>

> Thanks for your help.

>

> Belinda

>

[Guest guest]

> Is there a

> reason for the low fat other than the fat phobia our medical

> establishment seems to have?

>

> Thanks for your help.

>

> Belinda

There's a cool section in " Good Calories, Bad Calories " that explains

how the diabetes organizations came to recommend high carb, low fat.

It was based on a study that showed that blood sugar lowered with

smaller meals that were high carb, so the researchers pushed for that

recommendation.

What they didn't consider was that this approach has insulin high all

the time. Taubes cites other research that shows a possible

explanation that the blood sugar got lower, because the extra

sugar/carbs were being efficiently shoveled into the fat stores.

Because fat stores can remain insulin sensitive even when muscles have

become insulin resistant.

This is why people get fatter and have to take more insulin over time

with the current ADA high carb recommendations. Sure it can level off

blood sugar... but at the expense of getting fatter and worsening the

hyperinsulinemia that is a more fundamental cause.

Connie

>

[Guest guest]

Thanks for the help. Am reading on line and will probably order the

book tonight.

Belinda

--- In , " cbrown2008 " <cbrown2008@...>

wrote:

>

> > Is there a

> > reason for the low fat other than the fat phobia our medical

> > establishment seems to have?

> >

> > Thanks for your help.

> >

> > Belinda

>

> There's a cool section in " Good Calories, Bad Calories " that explains

> how the diabetes organizations came to recommend high carb, low fat.

> It was based on a study that showed that blood sugar lowered with

> smaller meals that were high carb, so the researchers pushed for that

> recommendation.

>

> What they didn't consider was that this approach has insulin high all

> the time. Taubes cites other research that shows a possible

> explanation that the blood sugar got lower, because the extra

> sugar/carbs were being efficiently shoveled into the fat stores.

> Because fat stores can remain insulin sensitive even when muscles have

> become insulin resistant.

>

> This is why people get fatter and have to take more insulin over time

> with the current ADA high carb recommendations. Sure it can level off

> blood sugar... but at the expense of getting fatter and worsening the

> hyperinsulinemia that is a more fundamental cause.

>

> Connie

> >

>