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Low-carb on a tight budget



 
 
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  #11  
Old November 12th, 2007, 08:41 PM posted to alt.support.diet.low-carb
Jackie Patti
external usenet poster
 
Posts: 429
Default Low-carb on a tight budget

Ophelia wrote:
Jackie Patti wrote:
I have been trying hard not to care about food cost since my heart
attack, insisting on buying pasture-raised animal products which are
more expensive, preferring organic fresh produce over regular, using
avocado and coconut oils, etc. Some of the individual prices of
stuff I buy freaks me out, but I've not been spending more overall.


Jackie, I hope you don't mind me asking, but did you have your heart attack
before eating low carb? If not, how did you change your diet?


I've been low-carbing for over a decade for bg control, but lost bg
control subsequent to a pancreasitis attack, then had the heart attack,
an unsuccessful angio and thus a bypass. I have changed my diet in a
number of ways since then.

First being that I record the carbs, protein and calories of every meal
in order to dose the insulin. Insulin makes me much more aware of what
I eat and cuts the snacking back a lot since I rarely am hungry enough
to want an extra shot.

I doubled my vegetable intake - I now buy 10-15 lbs of fresh produce
every week and race to eat it before it goes bad. Most of what I buy is
organic, considerably more expensive.

I eat more fruit too, pretty much a serving of berries, melon, kiwi,
half a pomegranate or such once or twice a day.

I cut out eating quite so much low-carb junk food like the tortillas and
rather make more things out of flax and almond meal.

I've reduce the overall saturated fat in my diet because I am buying all
pasture-raised meat and dairy now, which has healthier fats. It's more
expensive, so I eat a bit less of this stuff.... though every meal still
starts with a base of protein: meat, poultry, fish, eggs, yogurt,
cottage cheese, raw hard cheese - all from pasture-raised animals so a
lot more expensive than I'm used to.

I've been pushing myself to eat fish more often. Mostly tuna and
tilapia, rarely scallops cause they're expensive. I also take 6g fish
oil daily.

I threw out all the vegetable oils except olive oil and started buying
avocado oil as well.

I quit the Lindt 85% chocolate and started making coconut bark instead
(I've posted the recipe here, so you can Google for it). This gets me
coconut oil in my diet for it's purported health benefits without
increasing my saturated fat since it's replacing cocoa butter.

I used to drink a pot of coffee and at least 2 liters of Diet Pepsi
daily, if not more. Now, I drink one cup of real coffee, then switch to
decaf for the rest of the day. And for cold drinks, I drink
stevia-sweetened lemonade or limeade. Sometimes dilute cranberry juice
(real juice, not the "cocktail" stuff which is full of sugar).

I also take a multivitamin, B-complex, pantothenic acid and niacin daily
now aside from my prescription meds. I count the supplements in my food
budget, though not the medications.

The thing that doesn't quite make sense to me is that I *know* I am
buying more expensive meats, veggies, fruits, dairy products, eggs and
buying more supplements, but am not spending more money overall than I
was doing before. It's hard for me to believe I was spending *that*
much on Diet Pepsi and low-carb tortillas...

--
http://www.ornery-geeks.org/consulting/
  #12  
Old November 13th, 2007, 11:11 AM posted to alt.support.diet.low-carb
Ophelia[_2_]
external usenet poster
 
Posts: 199
Default Low-carb on a tight budget

Jackie Patti wrote:
I've been low-carbing for over a decade for bg control, but lost bg
control subsequent to a pancreasitis attack, then had the heart
attack, an unsuccessful angio and thus a bypass. I have changed my
diet in a number of ways since then.


Was the heart attack directly attributable to the pancreasitis? When you
say you had been lcing for the bg control, are you diabetic?

Sorry if I am being too blunt but this fascinates me. If you prefer not to
repond I will undestand.

I don't have a clue what my bg is. Ought I to know, or would know if there
was a problem?

First being that I record the carbs, protein and calories of every
meal in order to dose the insulin. Insulin makes me much more aware
of what I eat and cuts the snacking back a lot since I rarely am
hungry enough to want an extra shot.

I doubled my vegetable intake - I now buy 10-15 lbs of fresh produce
every week and race to eat it before it goes bad. Most of what I buy
is organic, considerably more expensive.


Quite! We buy everything we can, organic.


I eat more fruit too, pretty much a serving of berries, melon, kiwi,
half a pomegranate or such once or twice a day.

I cut out eating quite so much low-carb junk food like the tortillas
and rather make more things out of flax and almond meal.

I've reduce the overall saturated fat in my diet because I am buying
all pasture-raised meat and dairy now, which has healthier fats. It's more
expensive, so I eat a bit less of this stuff.... though
every meal still starts with a base of protein: meat, poultry, fish,
eggs, yogurt, cottage cheese, raw hard cheese - all from
pasture-raised animals so a lot more expensive than I'm used to.


Hmm... we don't have that recorded on our food, although I always choose
organic. I wonder if that has anything to do with pasture raised? I had
thought saturated fat was the healthy one, although you have cut it down,
not out.

I've been pushing myself to eat fish more often. Mostly tuna and
tilapia, rarely scallops cause they're expensive. I also take 6g fish
oil daily.

I threw out all the vegetable oils except olive oil and started buying
avocado oil as well.

I quit the Lindt 85% chocolate and started making coconut bark instead
(I've posted the recipe here, so you can Google for it). This gets me
coconut oil in my diet for it's purported health benefits without
increasing my saturated fat since it's replacing cocoa butter.


I shall search for it, thank you


I used to drink a pot of coffee and at least 2 liters of Diet Pepsi
daily, if not more. Now, I drink one cup of real coffee, then switch
to decaf for the rest of the day. And for cold drinks, I drink
stevia-sweetened lemonade or limeade. Sometimes dilute cranberry
juice (real juice, not the "cocktail" stuff which is full of sugar).

I also take a multivitamin, B-complex, pantothenic acid and niacin
daily now aside from my prescription meds. I count the supplements
in my food budget, though not the medications.


I don't know what the latter two are, but we take a multivit, B complex, and
Cod liver oil.


The thing that doesn't quite make sense to me is that I *know* I am
buying more expensive meats, veggies, fruits, dairy products, eggs and
buying more supplements, but am not spending more money overall than I
was doing before. It's hard for me to believe I was spending *that*
much on Diet Pepsi and low-carb tortillas...


I can only think that the junk doesn't feed you and you need more to feel
satisfied.

Well done Jackie. I think you are very clever to do all that. I hope it
means your health is improving or at least stable.

Many thanks

O


  #13  
Old November 13th, 2007, 03:36 PM posted to alt.support.diet.low-carb
Jackie Patti
external usenet poster
 
Posts: 429
Default Low-carb on a tight budget

Ophelia wrote:
Jackie Patti wrote:
I've been low-carbing for over a decade for bg control, but lost bg
control subsequent to a pancreasitis attack, then had the heart
attack, an unsuccessful angio and thus a bypass. I have changed my
diet in a number of ways since then.


Was the heart attack directly attributable to the pancreasitis? When you
say you had been lcing for the bg control, are you diabetic?


Yes, I've been a T2 diabetic for almost 2 decades now.

I am the one who has attributed the heart attack to the diabetes being
uncontrolled. Diabetics have the same chance of having a heart attack
as someone who has already had one. High bg gycosylates serum proteins,
making them sticky and causing plaque buildup. And high bg screws up
your lipids... I had elevated LDL and trigylcerides in the hospital
until my bg was controlled, then they were cut in half and my LDL came
in at under 60.

I'm a 45-yr-old woman, so having a heart attack was kinda not in the
odds for me yet, which is why I think it was the elevated bg as that is
my primary risk factor.


Sorry if I am being too blunt but this fascinates me. If you prefer not to
repond I will undestand.


I've already discussed it all over Usenet. In short, my heart attack
likely occured because I was scared of insulin and didn't treat my high
bg - so it was caused by stupidity.


I don't have a clue what my bg is. Ought I to know, or would know if there
was a problem?


It's hard to say.

If your bg is very out-of-control, you tend to have certain symptoms -
you're thirsty a lot and also need to pee a lot. There's also a
tendency towards infections like boils and yeast infections and such.
You have to be pretty seriously elevated to have those symptoms though.

Doctors tend to screen by testing fasting blood glucose. The problem
is, the way the diseases progresses is by losing blood glucose control
after meals first, so the fasting numbers don't get high until you're
already fairly screwed up. Most diabetics already have damage due to
diabetes before they're diagnosed as it's symptoms that cause a doctor
to look further.

Lots more info about diabetes he http://www.phlaunt.com/diabetes/

If you are concerned, you can buy a cheap meter and test for a week or
two to see how you do. In general, the meters are cheap, often free,
it's the test strips that are expensive. Walmart has a very cheap
storebrand meter with cheap strips.

Well-controlled diabetics test after meals to see what foods raise their
bg. There's a good page about testing he
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm

Given that the main thing that lowers bg and improves insulin resistance
in most T2s is a low-carb diet and exercise, you're likely doing most of
what needs to be done anyways.


I've reduce the overall saturated fat in my diet because I am buying
all pasture-raised meat and dairy now, which has healthier fats. It's more
expensive, so I eat a bit less of this stuff.... though
every meal still starts with a base of protein: meat, poultry, fish,
eggs, yogurt, cottage cheese, raw hard cheese - all from
pasture-raised animals so a lot more expensive than I'm used to.


Hmm... we don't have that recorded on our food, although I always choose
organic. I wonder if that has anything to do with pasture raised? I had
thought saturated fat was the healthy one, although you have cut it down,
not out.


I think many organic regulations require the animals to have *some*
access to pasture, but that's not necessarily pasture-raised.

I have a freezer so can mostly buy meat from farmers. With cheese and
other dairy products, I've had to research to find out which brands are
pasture-raised. It's usually tiny organic brands no one's ever heard
of.


I also take a multivitamin, B-complex, pantothenic acid and niacin
daily now aside from my prescription meds. I count the supplements
in my food budget, though not the medications.


I don't know what the latter two are, but we take a multivit, B complex, and
Cod liver oil.


The latter two are specific to heart disease; they're higher doses of
two individual B vitamins.

I tried the cod liver oil as it would've replaced 6 fish oil tablets and
2 vitamin D tablets. But it makes me retch; I can't stand the stuff.


The thing that doesn't quite make sense to me is that I *know* I am
buying more expensive meats, veggies, fruits, dairy products, eggs and
buying more supplements, but am not spending more money overall than I
was doing before. It's hard for me to believe I was spending *that*
much on Diet Pepsi and low-carb tortillas...


I can only think that the junk doesn't feed you and you need more to feel
satisfied.


Could be. Before the heart attack, I could eat two small pizzas,
spaghetti sauce, mozzarella and pepperoni baked on a low-carb tortilla.
When I started recording things, I discovered those suckers had a
thousand calories each. I still have them now-and-then, but one is
quite sufficient!

I found when I started eating more veggies, I was craving more and more
veggies for a while. It got kind of ridiculous how much vegetables I
was eating while still wanting more - so I do suspect I might have had
some sort of deficiencies.


Well done Jackie. I think you are very clever to do all that. I hope it
means your health is improving or at least stable.


I doubt I can credit the diet; I'll improve as time passes anyways as it
takes time to heal up from surgeries. But I'm rather motivated to do
everything that will help right now, so have made lots of dietary changes.


--
http://www.ornery-geeks.org/consulting/
  #14  
Old November 13th, 2007, 03:43 PM posted to alt.support.diet.low-carb
Ophelia[_2_]
external usenet poster
 
Posts: 199
Default Low-carb on a tight budget

Jackie Patti wrote:
Ophelia wrote:
Jackie Patti wrote:
I've been low-carbing for over a decade for bg control, but lost bg
control subsequent to a pancreasitis attack, then had the heart
attack, an unsuccessful angio and thus a bypass. I have changed my
diet in a number of ways since then.


Was the heart attack directly attributable to the pancreasitis? When you
say you had been lcing for the bg control, are you diabetic?


Yes, I've been a T2 diabetic for almost 2 decades now.

I am the one who has attributed the heart attack to the diabetes being
uncontrolled. Diabetics have the same chance of having a heart attack
as someone who has already had one. High bg gycosylates serum
proteins, making them sticky and causing plaque buildup. And high bg
screws up your lipids... I had elevated LDL and trigylcerides in the
hospital until my bg was controlled, then they were cut in half and my LDL
came
in at under 60.

I'm a 45-yr-old woman, so having a heart attack was kinda not in the
odds for me yet, which is why I think it was the elevated bg as that
is my primary risk factor.


Sorry if I am being too blunt but this fascinates me. If you prefer
not to repond I will undestand.


I've already discussed it all over Usenet. In short, my heart attack
likely occured because I was scared of insulin and didn't treat my
high bg - so it was caused by stupidity.


I don't have a clue what my bg is. Ought I to know, or would know
if there was a problem?


It's hard to say.

If your bg is very out-of-control, you tend to have certain symptoms -
you're thirsty a lot and also need to pee a lot. There's also a
tendency towards infections like boils and yeast infections and such.
You have to be pretty seriously elevated to have those symptoms
though.
Doctors tend to screen by testing fasting blood glucose. The problem
is, the way the diseases progresses is by losing blood glucose control
after meals first, so the fasting numbers don't get high until you're
already fairly screwed up. Most diabetics already have damage due to
diabetes before they're diagnosed as it's symptoms that cause a doctor
to look further.

Lots more info about diabetes he http://www.phlaunt.com/diabetes/

If you are concerned, you can buy a cheap meter and test for a week or
two to see how you do. In general, the meters are cheap, often free,
it's the test strips that are expensive. Walmart has a very cheap
storebrand meter with cheap strips.

Well-controlled diabetics test after meals to see what foods raise
their bg. There's a good page about testing he
http://www.alt-support-diabetes.org/NewlyDiagnosed.htm

Given that the main thing that lowers bg and improves insulin
resistance in most T2s is a low-carb diet and exercise, you're likely
doing most of what needs to be done anyways.


I've reduce the overall saturated fat in my diet because I am buying
all pasture-raised meat and dairy now, which has healthier fats.
It's more expensive, so I eat a bit less of this stuff.... though
every meal still starts with a base of protein: meat, poultry, fish,
eggs, yogurt, cottage cheese, raw hard cheese - all from
pasture-raised animals so a lot more expensive than I'm used to.


Hmm... we don't have that recorded on our food, although I always
choose organic. I wonder if that has anything to do with pasture
raised? I had thought saturated fat was the healthy one, although
you have cut it down, not out.


I think many organic regulations require the animals to have *some*
access to pasture, but that's not necessarily pasture-raised.

I have a freezer so can mostly buy meat from farmers. With cheese and
other dairy products, I've had to research to find out which brands
are pasture-raised. It's usually tiny organic brands no one's ever
heard of.


I also take a multivitamin, B-complex, pantothenic acid and niacin
daily now aside from my prescription meds. I count the supplements
in my food budget, though not the medications.


I don't know what the latter two are, but we take a multivit, B
complex, and Cod liver oil.


The latter two are specific to heart disease; they're higher doses of
two individual B vitamins.

I tried the cod liver oil as it would've replaced 6 fish oil tablets
and 2 vitamin D tablets. But it makes me retch; I can't stand the
stuff.

The thing that doesn't quite make sense to me is that I *know* I am
buying more expensive meats, veggies, fruits, dairy products, eggs
and buying more supplements, but am not spending more money overall
than I was doing before. It's hard for me to believe I was
spending *that* much on Diet Pepsi and low-carb tortillas...


I can only think that the junk doesn't feed you and you need more to
feel satisfied.


Could be. Before the heart attack, I could eat two small pizzas,
spaghetti sauce, mozzarella and pepperoni baked on a low-carb
tortilla. When I started recording things, I discovered those
suckers had a thousand calories each. I still have them
now-and-then, but one is quite sufficient!

I found when I started eating more veggies, I was craving more and
more veggies for a while. It got kind of ridiculous how much
vegetables I was eating while still wanting more - so I do suspect I might
have had
some sort of deficiencies.


Well done Jackie. I think you are very clever to do all that. I
hope it means your health is improving or at least stable.


I doubt I can credit the diet; I'll improve as time passes anyways as
it takes time to heal up from surgeries. But I'm rather motivated to
do everything that will help right now, so have made lots of dietary
changes.


Many, many thanks Jackie for all that information!!!!!

I shall certainly look into those sites and will keep this mail for
reference!!

best

O


  #15  
Old November 13th, 2007, 04:30 PM posted to alt.support.diet.low-carb
Aaron Baugher
external usenet poster
 
Posts: 647
Default Low-carb on a tight budget

"Ophelia" writes:

I don't have a clue what my bg is. Ought I to know, or would know if
there was a problem?


I think it's a very useful thing to know. If you're overweight, there's
a good chance that your blood sugar isn't well controlled. If your BG
doesn't come back to normal within two hours after eating, that means
either A) your pancreas isn't producing as much insulin as it should, or
B) it's producing insulin like crazy, but you're insulin resistant
enough that all that insulin isn't able to convince your cells to pull
the glucose out of your blood. The latter may eventually wear your
pancreas out to the point of Type II diabetes.

A doctor can do a fasting BG test, but for $50-$100 in equipment and
strips you can test yourself multiple times: fasting, when waking up,
one hour and two hours after meals, after exercise, etc. That'll give
you a much better picture of how your body handled glucose than a single
test will. You can also test after foods like sugar alcohols, which
seem to cause a BG spike in some people and not others, to see how they
affect you.

When I started testing, just seeing the numbers was the shock to my
system that I needed to make me realize what I was doing to my health.
I could no longer tell myself it wouldn't hurt to have one more pizza
binge, that I could put off the diet tomorrow, because it wasn't just
about weight loss anymore, but about quality of life and making sure I
won't be getting anything amputated or going blind. When you look at
that meter and see 190 two hours after a carby meal, knowing that
anything over 140 means organ damage is occurring *right now*, that's
hard to brush off. On the other hand, seeing a nice healthy 89 two
hours after a great low-carb lasagna (with Swiss chard for noodles) is
really gratifying.

Hmm... we don't have that recorded on our food, although I always
choose organic. I wonder if that has anything to do with pasture
raised? I had thought saturated fat was the healthy one, although you
have cut it down, not out.


Saturated fat isn't bad for you like we've been taught, but it's not
especially good for you either. It really depends on what else you're
eating, which is why some studies made saturated fats look bad: people
were eating them in combination with too many carbs and not enough
omega-3 fatty acids.

Your body knows how to convert saturated fat into unsaturated, which is
good, because saturated fats aren't very flexible (think butter compared
to olive oil), so you don't want a lot of them making up your cell
membranes. However, this process requires certain enzymes, and the
production process that leads to those enzymes begins with omega-3 fatty
acids. If you're eating the typical modern diet that has an
omega-6/omega-3 ratio of twenty or more to one, you may not produce
enough of those enzymes, and your cell membranes will be stiffer than
would be best. This can worsen insulin resistance, among other things,
because it makes it harder for the receptors in the membrane to move
around and do things.

So if you're eating right otherwise, saturated fats aren't a threat the
way they are to the grain eaters, because you'll be able to use them
well. If you're eating low-carb, you're almost automatically going to
have a better omega-6/omega-3 ratio than "normal", because most grains
are very high in omega-6. Fish oil and sardines can improve the ratio
even more, and as Jackie said, pasture raised animal products are better
than those from grain-fed animals.

Trans-fats are the only fat that's truly harmful in all cases. Like
saturated fat, they're inflexible, but unlike saturated fat, they
haven't been around long enough for us to evolve a mechanism for
converting them into a flexible form. So the body just plugs them into
the cell walls as-is and hopes for the best, especially if you're short
on healthy fats. You really don't want to consume *any* trans-fats,
ever, if you can possibly avoid it.

(Most of this is condensed from Protein Power Life Plan, by the way; so
grab a copy of that for a detailed explanation.)



--
Aaron -- 285/254/200 -- aaron.baugher.biz
  #16  
Old November 13th, 2007, 04:45 PM posted to alt.support.diet.low-carb
Ophelia[_2_]
external usenet poster
 
Posts: 199
Default Low-carb on a tight budget

Aaron, many thanks for all this good advice. I have saved it along with
Jackie's advice.

I have just posted to Jackie to have a wee look at the diabetes org in Uk.

As I have said to her, I have tested myself on that group and I am indeed
at high risk.

After all the good stuff I have read here, I am a wee bit worried about
their suggestions for food!

You might enjoy ? reading it and I would appreciate your comments too

http://www.diabetes.org.uk/Guide-to-...erds_Pie/?nt=1








"Ophelia" writes:

I don't have a clue what my bg is. Ought I to know, or would know if
there was a problem?


I think it's a very useful thing to know. If you're overweight,
there's a good chance that your blood sugar isn't well controlled.
If your BG doesn't come back to normal within two hours after eating,
that means either A) your pancreas isn't producing as much insulin as
it should, or B) it's producing insulin like crazy, but you're
insulin resistant enough that all that insulin isn't able to convince
your cells to pull the glucose out of your blood. The latter may
eventually wear your pancreas out to the point of Type II diabetes.

A doctor can do a fasting BG test, but for $50-$100 in equipment and
strips you can test yourself multiple times: fasting, when waking up,
one hour and two hours after meals, after exercise, etc. That'll give
you a much better picture of how your body handled glucose than a
single test will. You can also test after foods like sugar alcohols,
which seem to cause a BG spike in some people and not others, to see
how they affect you.

When I started testing, just seeing the numbers was the shock to my
system that I needed to make me realize what I was doing to my health.
I could no longer tell myself it wouldn't hurt to have one more pizza
binge, that I could put off the diet tomorrow, because it wasn't just
about weight loss anymore, but about quality of life and making sure I
won't be getting anything amputated or going blind. When you look at
that meter and see 190 two hours after a carby meal, knowing that
anything over 140 means organ damage is occurring *right now*, that's
hard to brush off. On the other hand, seeing a nice healthy 89 two
hours after a great low-carb lasagna (with Swiss chard for noodles) is
really gratifying.

Hmm... we don't have that recorded on our food, although I always
choose organic. I wonder if that has anything to do with pasture
raised? I had thought saturated fat was the healthy one, although
you have cut it down, not out.


Saturated fat isn't bad for you like we've been taught, but it's not
especially good for you either. It really depends on what else you're
eating, which is why some studies made saturated fats look bad: people
were eating them in combination with too many carbs and not enough
omega-3 fatty acids.

Your body knows how to convert saturated fat into unsaturated, which
is good, because saturated fats aren't very flexible (think butter
compared to olive oil), so you don't want a lot of them making up
your cell membranes. However, this process requires certain enzymes,
and the production process that leads to those enzymes begins with
omega-3 fatty acids. If you're eating the typical modern diet that
has an omega-6/omega-3 ratio of twenty or more to one, you may not
produce enough of those enzymes, and your cell membranes will be
stiffer than would be best. This can worsen insulin resistance,
among other things, because it makes it harder for the receptors in
the membrane to move around and do things.

So if you're eating right otherwise, saturated fats aren't a threat
the way they are to the grain eaters, because you'll be able to use
them well. If you're eating low-carb, you're almost automatically
going to have a better omega-6/omega-3 ratio than "normal", because
most grains are very high in omega-6. Fish oil and sardines can
improve the ratio even more, and as Jackie said, pasture raised
animal products are better than those from grain-fed animals.

Trans-fats are the only fat that's truly harmful in all cases. Like
saturated fat, they're inflexible, but unlike saturated fat, they
haven't been around long enough for us to evolve a mechanism for
converting them into a flexible form. So the body just plugs them
into the cell walls as-is and hopes for the best, especially if
you're short on healthy fats. You really don't want to consume *any*
trans-fats, ever, if you can possibly avoid it.

(Most of this is condensed from Protein Power Life Plan, by the way;
so grab a copy of that for a detailed explanation.)




  #17  
Old November 13th, 2007, 05:11 PM posted to alt.support.diet.low-carb
FOB
external usenet poster
 
Posts: 583
Default Low-carb on a tight budget

It's my opinion that diabetics should never eat potatoes (or pasta or
cereal, perhaps a bit of LC bread once in a while). That recipe has 53 g
carb/serving which is more than a lot of people eat in a whole day. They
are obviously still stuck in the low fat/high carb syndrome as is the
American Diabetes Association. Fat does not raise BG, carbs do. Avoid
their badvice.

Ophelia wrote:
| Aaron, many thanks for all this good advice. I have saved it along
| with
| Jackie's advice.
|
| I have just posted to Jackie to have a wee look at the diabetes org
| in Uk.
|
| As I have said to her, I have tested myself on that group and I am
| indeed
| at high risk.
|
| After all the good stuff I have read here, I am a wee bit worried
| about
| their suggestions for food!
|
| You might enjoy ? reading it and I would appreciate your comments
| too
|
|
http://www.diabetes.org.uk/Guide-to-...erds_Pie/?nt=1
|
|
|
|
|
|
|
|
|| "Ophelia" writes:
||
||| I don't have a clue what my bg is. Ought I to know, or would know
||| if there was a problem?
||
|| I think it's a very useful thing to know. If you're overweight,
|| there's a good chance that your blood sugar isn't well controlled.
|| If your BG doesn't come back to normal within two hours after eating,
|| that means either A) your pancreas isn't producing as much insulin as
|| it should, or B) it's producing insulin like crazy, but you're
|| insulin resistant enough that all that insulin isn't able to convince
|| your cells to pull the glucose out of your blood. The latter may
|| eventually wear your pancreas out to the point of Type II diabetes.
||
|| A doctor can do a fasting BG test, but for $50-$100 in equipment and
|| strips you can test yourself multiple times: fasting, when waking up,
|| one hour and two hours after meals, after exercise, etc. That'll
|| give you a much better picture of how your body handled glucose than
|| a single test will. You can also test after foods like sugar
|| alcohols, which seem to cause a BG spike in some people and not
|| others, to see how they affect you.
||
|| When I started testing, just seeing the numbers was the shock to my
|| system that I needed to make me realize what I was doing to my
|| health. I could no longer tell myself it wouldn't hurt to have one
|| more pizza binge, that I could put off the diet tomorrow, because it
|| wasn't just about weight loss anymore, but about quality of life and
|| making sure I won't be getting anything amputated or going blind.
|| When you look at that meter and see 190 two hours after a carby
|| meal, knowing that anything over 140 means organ damage is occurring
|| *right now*, that's hard to brush off. On the other hand, seeing a
|| nice healthy 89 two hours after a great low-carb lasagna (with Swiss
|| chard for noodles) is really gratifying.
||
||| Hmm... we don't have that recorded on our food, although I always
||| choose organic. I wonder if that has anything to do with pasture
||| raised? I had thought saturated fat was the healthy one, although
||| you have cut it down, not out.
||
|| Saturated fat isn't bad for you like we've been taught, but it's not
|| especially good for you either. It really depends on what else
|| you're eating, which is why some studies made saturated fats look
|| bad: people were eating them in combination with too many carbs and
|| not enough omega-3 fatty acids.
||
|| Your body knows how to convert saturated fat into unsaturated, which
|| is good, because saturated fats aren't very flexible (think butter
|| compared to olive oil), so you don't want a lot of them making up
|| your cell membranes. However, this process requires certain enzymes,
|| and the production process that leads to those enzymes begins with
|| omega-3 fatty acids. If you're eating the typical modern diet that
|| has an omega-6/omega-3 ratio of twenty or more to one, you may not
|| produce enough of those enzymes, and your cell membranes will be
|| stiffer than would be best. This can worsen insulin resistance,
|| among other things, because it makes it harder for the receptors in
|| the membrane to move around and do things.
||
|| So if you're eating right otherwise, saturated fats aren't a threat
|| the way they are to the grain eaters, because you'll be able to use
|| them well. If you're eating low-carb, you're almost automatically
|| going to have a better omega-6/omega-3 ratio than "normal", because
|| most grains are very high in omega-6. Fish oil and sardines can
|| improve the ratio even more, and as Jackie said, pasture raised
|| animal products are better than those from grain-fed animals.
||
|| Trans-fats are the only fat that's truly harmful in all cases. Like
|| saturated fat, they're inflexible, but unlike saturated fat, they
|| haven't been around long enough for us to evolve a mechanism for
|| converting them into a flexible form. So the body just plugs them
|| into the cell walls as-is and hopes for the best, especially if
|| you're short on healthy fats. You really don't want to consume *any*
|| trans-fats, ever, if you can possibly avoid it.
||
|| (Most of this is condensed from Protein Power Life Plan, by the way;
|| so grab a copy of that for a detailed explanation.)


  #18  
Old November 13th, 2007, 07:04 PM posted to alt.support.diet.low-carb
Ophelia[_2_]
external usenet poster
 
Posts: 199
Default Low-carb on a tight budget

FOB wrote:
It's my opinion that diabetics should never eat potatoes (or pasta or
cereal, perhaps a bit of LC bread once in a while). That recipe has
53 g carb/serving which is more than a lot of people eat in a whole
day. They are obviously still stuck in the low fat/high carb
syndrome as is the American Diabetes Association. Fat does not raise
BG, carbs do. Avoid their badvice.


Yes I can see that.

Did you look at the rest of the recipes or the advice?


  #19  
Old November 13th, 2007, 09:07 PM posted to alt.support.diet.low-carb
FOB
external usenet poster
 
Posts: 583
Default Low-carb on a tight budget

Looks just like the stupid advice from the ADA:

". At each meal include starchy carbohydrate foods such as bread, pasta,
chapattis, potatoes, yam, noodles, rice and cereals. The amount of
carbohydrate you eat is important to control your blood glucose levels. All
varieties are fine but try to include those that are more slowly absorbed
(have a lower glycaemic index) as these won’t affect your blood glucose
levels as much. Better choices include:
• Pasta
• Basmati or easy cook rice
• Grainy breads such as granary, pumpernickel and rye
• New potatoes, sweet potato and yam
• Porridge oats, All Bran and natural muesli."

All things a diabetic should avoid.

And:
" Reduce salt in your diet to 6g or less a day – more than this can raise
your blood pressure, which can lead to stroke and heart disease. Limit the
amount of processed foods you eat and try flavouring foods with herbs and
spices instead of salt.

A very few people with high blood pressure are sensitive to salt. It's
never good to overdo anything, but a normal amount of salt is fine and even
necessary. There is no proof that it "causes" high blood pressure. Of
course, many prepared foods, like canned soups, contain far more salt than
is necessary to make them taste good. If you eat fresh natural foods, and
make your own soups, etc., salt will never be a problem.

Their BG goals appear a bit high as well.

Ophelia wrote:
|
| Yes I can see that.
|
| Did you look at the rest of the recipes or the advice?


  #20  
Old November 13th, 2007, 09:27 PM posted to alt.support.diet.low-carb
Ophelia[_2_]
external usenet poster
 
Posts: 199
Default Low-carb on a tight budget

FOB wrote:
Looks just like the stupid advice from the ADA:

". At each meal include starchy carbohydrate foods such as bread,
pasta, chapattis, potatoes, yam, noodles, rice and cereals. The
amount of carbohydrate you eat is important to control your blood
glucose levels. All varieties are fine but try to include those that
are more slowly absorbed (have a lower glycaemic index) as these
won’t affect your blood glucose levels as much. Better choices
include:
• Pasta
• Basmati or easy cook rice
• Grainy breads such as granary, pumpernickel and rye
• New potatoes, sweet potato and yam
• Porridge oats, All Bran and natural muesli."

All things a diabetic should avoid.


Yes! That is what I have learned here. I can remember one woman I knew who
had a biscuit (cookie) on a regular basis *because she was diabetic*

I am not diabetic (so far as I know) but i also know that I am at risk. I
intend therefore to eat in the way I have learned here, in the hope I shall
avoid diabetes!



And:
" Reduce salt in your diet to 6g or less a day – more than this can
raise your blood pressure, which can lead to stroke and heart
disease. Limit the amount of processed foods you eat and try
flavouring foods with herbs and spices instead of salt.

A very few people with high blood pressure are sensitive to salt.
It's never good to overdo anything, but a normal amount of salt is
fine and even necessary. There is no proof that it "causes" high
blood pressure. Of course, many prepared foods, like canned soups,
contain far more salt than is necessary to make them taste good. If
you eat fresh natural foods, and make your own soups, etc., salt will
never be a problem.

Their BG goals appear a bit high as well.


Thank you FOB! I appreciate your input!




Ophelia wrote:

Yes I can see that.

Did you look at the rest of the recipes or the advice?



 




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