Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

http://livinlavidalowcarb.com/blog/s...et-worse/15371

"OMG! Are you freakin’ kidding me?! These are the kind of foods they
consider HEALTHY and 'diabetic-friendly' to consume: English muffins,
soy milk, bread, tortilla chips, potatoes, granola, low-fat yogurt,
whole-wheat pita, animal crackers, whole-grain pasta, fat-free ice
cream, multi-grain toast, wheat crackers, tortilla, oatmeal, skim
milk, whole wheat roll, medium banana, light popcorn, brown rice,
angel food cake, tofu, whole-what bagel, sweet potato fries, pretzels,
corn and fat-free, sugar-free pudding?! Looking at that list, is it
any wonder why diabetes continues to run rampant. Can you imagine what
the blood sugar levels of most diabetics would do if they tested
themselves after consuming any of those foods above? Eating foods like
those would NECESSITATE the use of insulin and medications to prevent
wild fluctuations in blood glucose levels. SHEEZ!"

"Sheez" is to put it lightly.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

On Sat, 15 Sep 2012 15:12:46 -0400, Alfred Matej
wrote:

On Sat, 15 Sep 2012 13:52:52 -0400, Dogman wrote:

http://livinlavidalowcarb.com/blog/s...et-worse/15371

"OMG! Are you freakin’ kidding me?! These are the kind of foods they
consider HEALTHY and 'diabetic-friendly' to consume: English muffins,
soy milk, bread, tortilla chips, potatoes, granola, low-fat yogurt,
whole-wheat pita, animal crackers, whole-grain pasta, fat-free ice
cream, multi-grain toast, wheat crackers, tortilla, oatmeal, skim
milk, whole wheat roll, medium banana, light popcorn, brown rice,
angel food cake, tofu, whole-what bagel, sweet potato fries, pretzels,
corn and fat-free, sugar-free pudding?! Looking at that list, is it
any wonder why diabetes continues to run rampant. Can you imagine what
the blood sugar levels of most diabetics would do if they tested
themselves after consuming any of those foods above? Eating foods like
those would NECESSITATE the use of insulin and medications to prevent
wild fluctuations in blood glucose levels. SHEEZ!"

"Sheez" is to put it lightly.

You cant go against the grain.

Of course you can.

You can, and you should, if you want to become healthy, lose weight,
get off of meds, live longer, etc.

And not just those who already have diabetes.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

In article ,
Alfred Matej wrote:

On Sat, 15 Sep 2012 13:52:52 -0400, Dogman wrote:

http://livinlavidalowcarb.com/blog/s...-trying-to-mak
e-people-with-diabetes-get-worse/15371

"OMG! Are you freakin’ kidding me?! These are the kind of foods they
consider HEALTHY and 'diabetic-friendly' to consume: English muffins,
soy milk, bread, tortilla chips, potatoes, granola, low-fat yogurt,
whole-wheat pita, animal crackers, whole-grain pasta, fat-free ice
cream, multi-grain toast, wheat crackers, tortilla, oatmeal, skim
milk, whole wheat roll, medium banana, light popcorn, brown rice,
angel food cake, tofu, whole-what bagel, sweet potato fries, pretzels,
corn and fat-free, sugar-free pudding?! Looking at that list, is it
any wonder why diabetes continues to run rampant. Can you imagine what
the blood sugar levels of most diabetics would do if they tested
themselves after consuming any of those foods above? Eating foods like
those would NECESSITATE the use of insulin and medications to prevent
wild fluctuations in blood glucose levels. SHEEZ!"

"Sheez" is to put it lightly.

You cant go against the grain.

They would be better off eating "sheez".

--
This space unintentionally left blank.

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

On Mon, 17 Sep 2012 22:49:05 -0400, "Jean B." wrote:

[...]
As I said, I am not diabetic, but I do have an acquaintance who
is, and I see the advice. Her approach, which seems to be common,
is to eat pretty carby stuff and then to compensate for that by
adjusting her insulin (etc., in her case). I don't understand
this approach. Well, I do understand it, but it makes no sense to
me.

Each of us suffers damage when our blood glucose is elevated,
particularly to the endothelium, the lining of our arteries, and to
the pancreas, of course, by killing pancreatic beta cells. This
dramatically increases our risk of CHD and diabetes. So it doesn't
matter if we're already diabetic or not. The longer that it's
elevated, the more damage is done. And the higher the level, the more
damage that's done. And the longer that trend continues, the more
damage that's done. And this is just one reason why Susan is dead
wrong about the wisdom of not needing to measure your blood glucose
levels after eating certain foods, unless you're already diabetic.

A person doesn't become diabetic overnight. And there's no reason it
ever has to happen. If you're seeing blood glucose levels of 130 mg/dL
or 150 or even 200, then your DIET is causing harmful levels of
glucose in your body and is speeding you along toward Type 2 diabetes
and CHD.

For about $20, you can buy a glucose meter (you can buy test strips at
Wal-Mart for about a dime a piece). This is a pretty cheap way for
people to assure themselves that they aren't "speeding along toward
Type 2 diabetes," in my opinion. If your one-hour and two-hour BG
levels never exceed, say, 110 mg/dl (although there are studies that
say anything over 90 mg/dL is harmful), you are likely eating in such
a way as to avoid causing damaging blood glucose levels.

Most of us eat the same foods, over and over again, so the testing
isn't something you need to do all the time. But you should be very,
very interested in what your usual diet is doing to your BG levels.

Fact: Most people who are diabetic don't know it.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

Dogman wrote:
On Mon, 17 Sep 2012 22:49:05 -0400, "Jean B." wrote:

[...]
As I said, I am not diabetic, but I do have an acquaintance who
is, and I see the advice. Her approach, which seems to be common,
is to eat pretty carby stuff and then to compensate for that by
adjusting her insulin (etc., in her case). I don't understand
this approach. Well, I do understand it, but it makes no sense to
me.

Each of us suffers damage when our blood glucose is elevated,
particularly to the endothelium, the lining of our arteries, and to
the pancreas, of course, by killing pancreatic beta cells. This
dramatically increases our risk of CHD and diabetes. So it doesn't
matter if we're already diabetic or not. The longer that it's
elevated, the more damage is done. And the higher the level, the more
damage that's done. And the longer that trend continues, the more
damage that's done. And this is just one reason why Susan is dead
wrong about the wisdom of not needing to measure your blood glucose
levels after eating certain foods, unless you're already diabetic.

A person doesn't become diabetic overnight. And there's no reason it
ever has to happen. If you're seeing blood glucose levels of 130 mg/dL
or 150 or even 200, then your DIET is causing harmful levels of
glucose in your body and is speeding you along toward Type 2 diabetes
and CHD.

For about $20, you can buy a glucose meter (you can buy test strips at
Wal-Mart for about a dime a piece). This is a pretty cheap way for
people to assure themselves that they aren't "speeding along toward
Type 2 diabetes," in my opinion. If your one-hour and two-hour BG
levels never exceed, say, 110 mg/dl (although there are studies that
say anything over 90 mg/dL is harmful), you are likely eating in such
a way as to avoid causing damaging blood glucose levels.

Most of us eat the same foods, over and over again, so the testing
isn't something you need to do all the time. But you should be very,
very interested in what your usual diet is doing to your BG levels.

Fact: Most people who are diabetic don't know it.

Some of the above is why I am LCing. I figure it would just be a
matter of time before I became diabetic, and I should try to head
that off before it happens.

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

On Wed, 19 Sep 2012 18:02:07 -0400, "Jean B." wrote:

Dogman wrote:
On Mon, 17 Sep 2012 22:49:05 -0400, "Jean B." wrote:

[...]
As I said, I am not diabetic, but I do have an acquaintance who
is, and I see the advice. Her approach, which seems to be common,
is to eat pretty carby stuff and then to compensate for that by
adjusting her insulin (etc., in her case). I don't understand
this approach. Well, I do understand it, but it makes no sense to
me.

Each of us suffers damage when our blood glucose is elevated,
particularly to the endothelium, the lining of our arteries, and to
the pancreas, of course, by killing pancreatic beta cells. This
dramatically increases our risk of CHD and diabetes. So it doesn't
matter if we're already diabetic or not. The longer that it's
elevated, the more damage is done. And the higher the level, the more
damage that's done. And the longer that trend continues, the more
damage that's done. And this is just one reason why Susan is dead
wrong about the wisdom of not needing to measure your blood glucose
levels after eating certain foods, unless you're already diabetic.

A person doesn't become diabetic overnight. And there's no reason it
ever has to happen. If you're seeing blood glucose levels of 130 mg/dL
or 150 or even 200, then your DIET is causing harmful levels of
glucose in your body and is speeding you along toward Type 2 diabetes
and CHD.

For about $20, you can buy a glucose meter (you can buy test strips at
Wal-Mart for about a dime a piece). This is a pretty cheap way for
people to assure themselves that they aren't "speeding along toward
Type 2 diabetes," in my opinion. If your one-hour and two-hour BG
levels never exceed, say, 110 mg/dl (although there are studies that
say anything over 90 mg/dL is harmful), you are likely eating in such
a way as to avoid causing damaging blood glucose levels.

Most of us eat the same foods, over and over again, so the testing
isn't something you need to do all the time. But you should be very,
very interested in what your usual diet is doing to your BG levels.

Fact: Most people who are diabetic don't know it.

Some of the above is why I am LCing. I figure it would just be a
matter of time before I became diabetic, and I should try to head
that off before it happens.

That's a good strategy, Jean. I wish more people understood it.

"An ounce of prevention is worth a pound of cure."

It would have a significant impact on diseases of obesity and
inflammation, e.g., diabetes, metabolic syndrome, CHD, IBS, asthma,
autoimmune disorders, allergies, rheumatoid arthritis, migraines, etc.
We just don't know how to EAT anymore.

PS:I also hope that you're avoiding things like vegetable oil, soybean
oil, cottonseed oil, safflower oil, canola oil, and WHEAT.

--
Dogman

"I have approximate answers and possible beliefs in different degrees of certainty
about different things, but I'm not absolutely sure of anything" - Richard Feynman

Seriously Sam?s Club, Are You Trying To Make People With Diabetes Get Worse?
 

In article ,
Dogman wrote:

On Wed, 19 Sep 2012 18:02:07 -0400, "Jean B." wrote:

Dogman wrote:
On Mon, 17 Sep 2012 22:49:05 -0400, "Jean B." wrote:

[...]
As I said, I am not diabetic, but I do have an acquaintance who
is, and I see the advice. Her approach, which seems to be common,
is to eat pretty carby stuff and then to compensate for that by
adjusting her insulin (etc., in her case). I don't understand
this approach. Well, I do understand it, but it makes no sense to
me.

Each of us suffers damage when our blood glucose is elevated,
particularly to the endothelium, the lining of our arteries, and to
the pancreas, of course, by killing pancreatic beta cells. This
dramatically increases our risk of CHD and diabetes. So it doesn't
matter if we're already diabetic or not. The longer that it's
elevated, the more damage is done. And the higher the level, the more
damage that's done. And the longer that trend continues, the more
damage that's done. And this is just one reason why Susan is dead
wrong about the wisdom of not needing to measure your blood glucose
levels after eating certain foods, unless you're already diabetic.

A person doesn't become diabetic overnight. And there's no reason it
ever has to happen. If you're seeing blood glucose levels of 130 mg/dL
or 150 or even 200, then your DIET is causing harmful levels of
glucose in your body and is speeding you along toward Type 2 diabetes
and CHD.

For about $20, you can buy a glucose meter (you can buy test strips at
Wal-Mart for about a dime a piece). This is a pretty cheap way for
people to assure themselves that they aren't "speeding along toward
Type 2 diabetes," in my opinion. If your one-hour and two-hour BG
levels never exceed, say, 110 mg/dl (although there are studies that
say anything over 90 mg/dL is harmful), you are likely eating in such
a way as to avoid causing damaging blood glucose levels.

Most of us eat the same foods, over and over again, so the testing
isn't something you need to do all the time. But you should be very,
very interested in what your usual diet is doing to your BG levels.

Fact: Most people who are diabetic don't know it.

Some of the above is why I am LCing. I figure it would just be a
matter of time before I became diabetic, and I should try to head
that off before it happens.

That's a good strategy, Jean. I wish more people understood it.

"An ounce of prevention is worth a pound of cure."

It would have a significant impact on diseases of obesity and
inflammation, e.g., diabetes, metabolic syndrome, CHD, IBS, asthma,
autoimmune disorders, allergies, rheumatoid arthritis, migraines, etc.
We just don't know how to EAT anymore.

PS:I also hope that you're avoiding things like vegetable oil, soybean
oil, cottonseed oil, safflower oil, canola oil, and WHEAT.

There's a reason when a bullet flies past your ear it says, "Wheat!".

--
This space unintentionally left blank.

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

On Saturday, September 15, 2012 12:53:59 PM UTC-5, Dogman wrote:
http://livinlavidalowcarb.com/blog/s...et-worse/15371



"OMG! Are you freakin� kidding me?! These are the kind of foods they

consider HEALTHY and 'diabetic-friendly' to consume: English muffins,

soy milk, bread, tortilla chips, potatoes, granola, low-fat yogurt,

whole-wheat pita, animal crackers, whole-grain pasta, fat-free ice

cream, multi-grain toast, wheat crackers, tortilla, oatmeal, skim

milk, whole wheat roll, medium banana, light popcorn, brown rice,

angel food cake, tofu, whole-what bagel, sweet potato fries, pretzels,

corn and fat-free, sugar-free pudding?! Looking at that list, is it

any wonder why diabetes continues to run rampant. Can you imagine what

the blood sugar levels of most diabetics would do if they tested

themselves after consuming any of those foods above? Eating foods like

those would NECESSITATE the use of insulin and medications to prevent

wild fluctuations in blood glucose levels. SHEEZ!"



"Sheez" is to put it lightly.

They appear to be relying on some of the obsolete ideas of what is good for diabetics:

1. The assumption that starches alway digest slowly enough that they have much less effect on peak blood sugar levels than sugar. When this was finally tested, it was found that the digestion speed varies widely, with wheat, corn, and Irish potatoes potatoes, and most products made from them, usually digesting about as fast as table sugar. Sweet potatoes and cooked dried beans actually digest slower, though.

2. The idea that the brain needs all the glucose it can use. Actually, most of the brain can switch over to using ketones which the liver produces from fats, and the liver convertsproteins to glucose fast enough to supply the portion of the brain which cannot switch over.

3. The idea that the human body always needs a balanced diet. Farmers raising meat animals usually know that a good way to increase the weight of those animals is to feed them a diet high in both carbohydrates and fats, such as most grains. Perhaps they need to hire some of these farmers to tell them this.

Robert Miles

Seriously Sam’s Club, Are You Trying To Make People With Diabetes Get Worse?
 

Dogman wrote:
On Wed, 19 Sep 2012 18:02:07 -0400, "Jean B." wrote:

Dogman wrote:
On Mon, 17 Sep 2012 22:49:05 -0400, "Jean B." wrote:

[...]
As I said, I am not diabetic, but I do have an acquaintance who
is, and I see the advice. Her approach, which seems to be common,
is to eat pretty carby stuff and then to compensate for that by
adjusting her insulin (etc., in her case). I don't understand
this approach. Well, I do understand it, but it makes no sense to
me.
Each of us suffers damage when our blood glucose is elevated,
particularly to the endothelium, the lining of our arteries, and to
the pancreas, of course, by killing pancreatic beta cells. This
dramatically increases our risk of CHD and diabetes. So it doesn't
matter if we're already diabetic or not. The longer that it's
elevated, the more damage is done. And the higher the level, the more
damage that's done. And the longer that trend continues, the more
damage that's done. And this is just one reason why Susan is dead
wrong about the wisdom of not needing to measure your blood glucose
levels after eating certain foods, unless you're already diabetic.

A person doesn't become diabetic overnight. And there's no reason it
ever has to happen. If you're seeing blood glucose levels of 130 mg/dL
or 150 or even 200, then your DIET is causing harmful levels of
glucose in your body and is speeding you along toward Type 2 diabetes
and CHD.

For about $20, you can buy a glucose meter (you can buy test strips at
Wal-Mart for about a dime a piece). This is a pretty cheap way for
people to assure themselves that they aren't "speeding along toward
Type 2 diabetes," in my opinion. If your one-hour and two-hour BG
levels never exceed, say, 110 mg/dl (although there are studies that
say anything over 90 mg/dL is harmful), you are likely eating in such
a way as to avoid causing damaging blood glucose levels.

Most of us eat the same foods, over and over again, so the testing
isn't something you need to do all the time. But you should be very,
very interested in what your usual diet is doing to your BG levels.

Fact: Most people who are diabetic don't know it.

Some of the above is why I am LCing. I figure it would just be a
matter of time before I became diabetic, and I should try to head
that off before it happens.

That's a good strategy, Jean. I wish more people understood it.

"An ounce of prevention is worth a pound of cure."

It would have a significant impact on diseases of obesity and
inflammation, e.g., diabetes, metabolic syndrome, CHD, IBS, asthma,
autoimmune disorders, allergies, rheumatoid arthritis, migraines, etc.
We just don't know how to EAT anymore.

When I think of the diseases folks contract as they age, many of
them seem to be related to being overweight. I don't want to go
down those paths, so I had better get myself into better shape.

PS:I also hope that you're avoiding things like vegetable oil, soybean
oil, cottonseed oil, safflower oil, canola oil, and WHEAT.


I ingest soybean oil and canola oil in store-bought products,
which I should try harder to avoid. Of course, LCing means I am
not eating products that contain wheat.
--

I hope that Sam's Club would do more research about diets before they recommend a list of foods for the people. Or they also can do their own surveys or studies that can support their claims.