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Label Info
I need some information on labels:
Does the nutrition data on the label of say Whole Grain Buckwheat Pancake Mix, indicate the date for the unprepared mix? Or, for the recipe if prepared according to the label? Not that it matters for the Pancakes, because I don't add the egg, oil or milk, that the recipe calls for and add only a non-caloric flavored syrup, and water. Or, canned kidney beans: Is the information for the beans and the liquid in the can, or for beans that have been rinsed and drained? The liquid, has far more soluble fiber, than the beans themselves, and I usually rinse the beans to add them to chili or some of the egg dishes I do for my weekend breakfasts. For me it really isn't an issue. I diagnosed eight years ago, and test aggressively (ten to fifteen times a day normally, up to thirty when I'm physically active. So, I have a pretty good feel for how hard/fast which foods hit me. 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 |
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On Sat, 26 Jan 2008 13:09:38 -0600, 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!" One size does not fit all. Two of your cross-posts are to diabetes groups. Nothing in your response addresses the diabetic's need to relate food input, particularly carbohydrate input, with blood glucose excursions. Many of us would agree that artificial additives and processed foods are a concern. But they are a secondary issue to be addressed when BG's are better controlled and balanced nutrition is achieved. Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest: The Diabetes Revolution? |
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Label Info
In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.#
, jeremy wrote: 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. Quite frankly, one of the things a good nutritionist should do is teach someone how to read nutritional labels for themselves!!! -- DonnaB shallotpeel, T2 since June 06, USA "What is it? I had a hard day at the office & I need to decompose." - Faith, FAITH & HOPE, 4-9-04 |
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"DonnaB shallotpeel" wrote in message
... In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.# , jeremy wrote: 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. Quite frankly, one of the things a good nutritionist should do is teach someone how to read nutritional labels for themselves!!! Mine sure did. It was one of those, smack myself in the forehead moments. Was like DUH, I SHOULD have known that. One of my faults before her was looking at the carbs say, but NOT paying attention to the serving size. Would say that stuff is ok, when in actuality, it wasn't. -- T2 - Oct. '96 - Lantus, oral meds, diet http://www.lockergnome.com/darksentinel Undo the munge to reply by email |
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Label Info
On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel"
wrote: "DonnaB shallotpeel" wrote in message .. . In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.# , jeremy wrote: 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. Quite frankly, one of the things a good nutritionist should do is teach someone how to read nutritional labels for themselves!!! Mine sure did. It was one of those, smack myself in the forehead moments. Was like DUH, I SHOULD have known that. One of my faults before her was looking at the carbs say, but NOT paying attention to the serving size. Would say that stuff is ok, when in actuality, it wasn't. It was probably the most important thing I learnt from my dietician. Possibly the only important thing:-) Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest: The Diabetes Revolution? |
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Label Info
On 1/27/08 4:42 AM, in article , "Alan S" wrote: On Sun, 27 Jan 2008 03:50:15 -0800, "DarkSentinel" wrote: "DonnaB shallotpeel" wrote in message ... In alt.support.diabetes on Sat, 26 Jan 2008 13:09:38 -0600 in Msg.# , jeremy wrote: 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. Quite frankly, one of the things a good nutritionist should do is teach someone how to read nutritional labels for themselves!!! Mine sure did. It was one of those, smack myself in the forehead moments. Was like DUH, I SHOULD have known that. One of my faults before her was looking at the carbs say, but NOT paying attention to the serving size. Would say that stuff is ok, when in actuality, it wasn't. It was probably the most important thing I learnt from my dietician. Possibly the only important thing:-) Cheers, Alan, T2, Australia. d&e, metformin 1500mg, ezetrol 10mg Everything in Moderation - Except Laughter. -- http://loraldiabetes.blogspot.com Latest: The Diabetes Revolution? I agree. In our class the dietitian took us to a supermarket and made us find which were the best products by checking the information on back. Which cheese was the best for us, etc. Very valuable. This was long before nutrition labels were compulsory so we learned in a more round-about way. -- Martha T2 Canada 1500mg. Metformin, 4mg. Avandia |
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