WeightLossBanter - View Single Post

**W. Baker**

In alt.support.diabetes jeremy wrote:
: Jigs-n-fixtures wrote:

: But, my sister diagnosed recently and is calling me for advice. She is well
: educated, and has a background in both chemistry, and biology. But, this is
: kind of confusing for everyone at the beginning, and I want to give her the
: best advice I can.
:
: Thanks, Randy

: Honestly, the best answer is for her to go to a nutritionist who can provide
: her with a tailored diet that has no need for confusing labels. Your answers
: will not be her answers and could be dangerous.
: The first thing to eradicate from the diet is canned and processed food with
: artificial colorings, flavorings and sweeteners close behind. Once the blood
: chemistry has settled down and salt intake is balanced according to need, not
: compulsion, the diet can be tailored to establish optimal weight. All through
: that process the sensitivity to certain foods will vary with the changing
: metabolism and only become truisms when the body is fully stabilized at
: optimum for that particular person.

: JJ
: "Meat should not have an ingredient list!"

I don't agree here. This is making it much more difficult. Reading the
nutrition label is what is significant and for blood sugar control the
most significant numbers are the porton size listed and the number of
carbohydrates listed per portion. In the US the fiber content is included
in the carbohydrate number and may be subtracted, while in in Britain and
OZ adn NZ the fibre is a separate line from the carbohydrates, so should
not be subtracted. For us diaetics, wha a food is sweetened with will
affect its carbohydate number. natural sweeteners like sugar, honey or
high fructose corn syrup all contain carbohydrates, while artificial
sweeteners do not. Be careful and check to see if the food contains
"sugar alcohols" under the Carbohydrate listing, as eating too many of
these(mannitol, xylitol, sorbatol, etc) can result in dreadful stomach
upset.

I hope this is not too confusing as I have written this.

Wendy