Re: Diabetes Overwhelmus

[Guest guest]

Hi, Tamarion...glad you're having such a a good response. 143 is better than

whatever you did before but it's still higher than recommended so do keep

working at it.

Have you read the Bernstein and Becker books yet? If not, I strongly suggest

you do. They will give you a lot of good information on lowcarbing as a way

to control BGs.

One is called " Dr. Bernstein's Diabetes Solutions " by K. Bernstein,

M.D. It's available in hardback and paperback but the paperback is only

available from Bayer. Call Bayer direct at 1- and request Part

#0441445. Their ordering lines are open 8 am - 5 pm eastern standard time.

They take Visa or MasterCard. This offer is from some months ago but they

may still have some paperbacks left. IMHO it is well worth the $$ and should

be in every diabetic's library.

And here's the URL to Dr. Bernstein's website, where there's lots of good

stuff:

http://www.diabetes-normalsugars.com/index.shtml

The other book is called

" The First Year Type Two Diabetes, An Essential Guide for the Newly

Diagnosed " by Gretchen Becker.

Also well worth having in your permanent library. It's available from Amazon

if you can't get it locally. You public library should also have it,

although with so many diabetes books out there, they may not.

Take care, and keep asking questions!

Vicki

In a message dated 11/08/2002 12:40:26 AM US Mountain Standard Time,

tamarion@... writes:

> I had to respond to all who said cut down on carbs...I did it all day today,

>

> almost no bread...unless you count five seasoned rye crisps...mmmmm. No

> fruit at all....and I dropped down BG to 143!!!!!!

> (2 hrs after eating.) I am blown away...I sure didn't think I would see a

> difference in one day!

[Guest guest]

Tamarion wrote:

<< My doc says I gotta go on low cholestol diet, and gotta watch carbs >>

The carb part is correct; the cholesterol part, probably not. Only about 20

percent of our cholesterol readings comes from the foods we eat; the rest is

generated by our own bodies. As we improve our diabetes control, our

cholesterol and triglycerides (blood fats) readings can make some remarkable

improvements.

Susie

[Guest guest]

> Tamarion wrote:

> << My doc says I gotta go on low cholestol diet, and gotta watch carbs >>

Eating a " low-cholesterol " diet will likely make little improvement in

your lipid profile. I assume since your Dr mentioned this that you

must have cholesterol or triglyceride issues.

The majority of the cholesterol in the blood is manufactured in the

liver, not coming from what we eat, so eating a low-sat fat/low

cholesterol diet only has a very moderate effect on the cholesterol

level in our blood.

If you don't believe this, consider this---We have been told to eat

low-fat/low-cholesterol/complex carbohydrates for many, many years now

and yet the situation continues to get worse, not better. Look at all

the new drugs introduced in recent years to lower cholesterol, showing

that the low-fat diet just doesn't do the job.

My understanding of how it works is---Insulin in the blood stimulates

the liver to make cholesterol. High levels of blood insulin (such as

in IR type 2 diabetics) cause the liver to make more cholesterol.

Eating carbohydrates causes blood glucose to rise which causes the

pancreas to produce more blood insulin.

Eating a low-fat/complex carb diet (ADA/Food-Pyramid, etc) which

contains typically 200-300grams of carbs per day causes high bg levels

and hence high blood insulin levels which results in more cholesterol

(triglycerides too) being produced.

Now, the reverse---Eating less carbs means less blood insulin which

results in less cholesterol (tri's too).

Many of us (such as myself) have seen our lipids improve when eating a

low-carb diet which flies in the face of the current medical wisdom.

As an example, at my diagnoseis of diabetes my cholesterol was

235mg/dl and triglycerides about 500. Three months after starting a

low-carb diet (Bernstein), my cholesterol had dropped to 155mg/dl and

tri's were 27!

Now after eating that way for 4 1/2 years my cholesterol and tri's

have stayed in the " good " ranges.

This was accomplished while eating a high % of fat (any kind, its not

relevant). Fat is a " good thing " ---It is necessary for many body

functions, slows digestion reducing the apparent GI of carbs, and adds

flavor to many foods.

Cholesterol seems to take about 3 months or so to come down when

eating low-carb, but triglycerides improve almost immediately.

Bottom line---If you " watch carbs " (Bernstein or Atkins Induction

levels) then you can likely accomplish both things-Improved blood

glucose and improved lipids. Your lipid issues at this point are the

result of how you previously ate. What they are in the future are

going to be the result of what you eat from now on.

You are on the right track reducing carbs, but I suggest you read Dr

Bernstein's book " Dr Bernstein's Diabetes Solution " to get the details

of how to fine-tune your diet to accomplish all that I have described

above.

Good luck and continue to ask questions.

Oregon