Dealing with Diabetes2 and remembering Goldi Community Group
A support group for individuals with Type2 diabetes. Encouragement, empathy, advice, and personal experiences from members dealing with the illness. A friendly environment with compassion and support as our main objective.
I have a long list of GI foods but don't really follow what is called a low GI diet but maybe its the most important thing to take into consideration, more so than just counting the carbs
missing out bread and potato is a real pain what else can you use to bulk up the food sweet potato is OK for some reason but soes not appeal to me I have started on the porrige oats for breakfast supose i'll have to start buying the bread with all the seeds in it
Modern treatment of Diabetes: As with all new research, the Glycaemic Index (GI) has not been welcomed with open arms by everybody. It has its critics, who mostly cling to past assumptions due to fear of change. They unfortunately prefer to believe what they think should happen to a personâs blood glucose in response to eating certain foods, rather than facing the facts of what actually happens to blood glucose when carbohydrate rich foods are eaten. The Glycaemic Index, remember, is a physiological measure of the bodyâs response to a particular carbohydrate rich food.
Research conducted over the past 20 years in Canada, Australia, the United Kingdom, Italy, France, Denmark, and South Africa, proves beyond a doubt, that many foods that were regarded as "safe" on the traditional sugar free diet, actually raise diabeticsâ blood glucose levels exceptionally high. Some of the previously regarded "safe" foods elicit very high blood glucose increases and should therefore rather be avoided. Many other foods that contain sugar, which diabetics have had to avoid in the past, cause no major fluctuations in their blood glucose. It therefore does not make sense to forbid these foods for diabetics. By consulting the GI list, you will notice that potatoes have a high GI value, whereas sweetened fruit yoghurt has a low GI value.
Therefore the new low fat, low GI diet is much more effective in lowering and controlling diabeticsâ blood glucose, because it is based on what happens to real people (diabetics and non-diabetics) when they eat real food in real life. Umpteen dieticians across the world have countless examples of how diabeticsâ insulin and oral medication can be decreased or even discontinued in some cases, when following the low GI low fat diet. Many of these people had been on a sugar free diet for many years and could still not get their blood glucose readings under 10 mmol/l. As soon as they went onto the low fat low GI diet, their readings went under 10 for the first time in years, not by avoiding sugar, but by avoiding high fat, high GI foods.
It is actually upsetting to dieticians to see that many diabetics who have been following a sugar free diet for years, are in fact eating a high fat, high GI diet. This is especially serious, since diabetics are more prone to heart disease than the general public and many of these diabetics are overweight and it is impossible to lose weight following a high fat diet. We now know that it is actually fat that is the most fattening nutrient, and not carbohydrate or sugar, as many believe.
INSULIN: A LOW FAT LOW GI DIET CAN PREVENT LIFESTYLE DISEASES BY PREVENTING THE OVERUSE OF INSULIN.
A high fat diet also results in the insulin working less effectively, which, in turn, can lead to a relative or absolute insulin shortage, hyperinsulinemia and consequently insulin resistance. This predisposis a person to all the lifestyle diseases ( diabetes, heart disease, hypertension and overweight). The low fat, low GI diet is also much more "user friendly" than the old diabetic diet, because sugar is no longer completely forbidden. Portion control is no longer so important when eating low GI, low fat foods as the increased satiety automatically controls how much is eaten. However, the overweight still have to watch their portion sizes. That is why we give the portion sizes in every recipe, so that those who want/need to watch their weight are able to do so by sticking to the recommended portion sizes.
Larger portion sizes are, however sometimes given for those whose weight is normal or who need to carboload. Diabetics should also see to it that all meals eaten contain at least one low GI food. If most of the foods in a meal are low GI, then intermediate and even small amounts of high GI foods can be added to the same meal. Look for examples of this in the recipies. For maximum lowering of blood glucose, especially for those with a fasting blood glucose value higher than 8 mmol/l, and a random blood glucose higher than 10 mmol/l, it is important to consume low GI foods at every meal.
missing out bread and potato is a real pain what else can you use to bulk up the food sweet potato is OK for some reason but soes not appeal to me I have started on the porrige oats for breakfast supose i'll have to start buying the bread with all the seeds in it
Modern treatment of Diabetes: As with all new research, the Glycaemic Index (GI) has not been welcomed with open arms by everybody. It has its critics, who mostly cling to past assumptions due to fear of change. They unfortunately prefer to believe what they think should happen to a personâs blood glucose in response to eating certain foods, rather than facing the facts of what actually happens to blood glucose when carbohydrate rich foods are eaten. The Glycaemic Index, remember, is a physiological measure of the bodyâs response to a particular carbohydrate rich food.
Research conducted over the past 20 years in Canada, Australia, the United Kingdom, Italy, France, Denmark, and South Africa, proves beyond a doubt, that many foods that were regarded as "safe" on the traditional sugar free diet, actually raise diabeticsâ blood glucose levels exceptionally high. Some of the previously regarded "safe" foods elicit very high blood glucose increases and should therefore rather be avoided. Many other foods that contain sugar, which diabetics have had to avoid in the past, cause no major fluctuations in their blood glucose. It therefore does not make sense to forbid these foods for diabetics. By consulting the GI list, you will notice that potatoes have a high GI value, whereas sweetened fruit yoghurt has a low GI value.
Therefore the new low fat, low GI diet is much more effective in lowering and controlling diabeticsâ blood glucose, because it is based on what happens to real people (diabetics and non-diabetics) when they eat real food in real life. Umpteen dieticians across the world have countless examples of how diabeticsâ insulin and oral medication can be decreased or even discontinued in some cases, when following the low GI low fat diet. Many of these people had been on a sugar free diet for many years and could still not get their blood glucose readings under 10 mmol/l. As soon as they went onto the low fat low GI diet, their readings went under 10 for the first time in years, not by avoiding sugar, but by avoiding high fat, high GI foods.
It is actually upsetting to dieticians to see that many diabetics who have been following a sugar free diet for years, are in fact eating a high fat, high GI diet. This is especially serious, since diabetics are more prone to heart disease than the general public and many of these diabetics are overweight and it is impossible to lose weight following a high fat diet. We now know that it is actually fat that is the most fattening nutrient, and not carbohydrate or sugar, as many believe.
INSULIN: A LOW FAT LOW GI DIET CAN PREVENT LIFESTYLE DISEASES BY PREVENTING THE OVERUSE OF INSULIN.
A high fat diet also results in the insulin working less effectively, which, in turn, can lead to a relative or absolute insulin shortage, hyperinsulinemia and consequently insulin resistance. This predisposis a person to all the lifestyle diseases ( diabetes, heart disease, hypertension and overweight). The low fat, low GI diet is also much more "user friendly" than the old diabetic diet, because sugar is no longer completely forbidden. Portion control is no longer so important when eating low GI, low fat foods as the increased satiety automatically controls how much is eaten. However, the overweight still have to watch their portion sizes. That is why we give the portion sizes in every recipe, so that those who want/need to watch their weight are able to do so by sticking to the recommended portion sizes.
Larger portion sizes are, however sometimes given for those whose weight is normal or who need to carboload. Diabetics should also see to it that all meals eaten contain at least one low GI food. If most of the foods in a meal are low GI, then intermediate and even small amounts of high GI foods can be added to the same meal. Look for examples of this in the recipies. For maximum lowering of blood glucose, especially for those with a fasting blood glucose value higher than 8 mmol/l, and a random blood glucose higher than 10 mmol/l, it is important to consume low GI foods at every meal.
Vernonbro
I have no clue what this means, but the 'Upper G.I.' is a major or General and this topic made me think of an Elvis Presley movie although it might have been only similar name and maybe Elvis was a diabetic. The best way to have 'portion' control to have the heat as bad as it is here and drink lots of water and you won't have much desire to eat, so you can tell I am full of wisdom or something else, I'm not sure. Do you know how you can tell your very low income, you kill and eat Kermit, since he knew it wasn't easy being green and I am sure he would be low in fat. I love the whiting fish and yet not all fat or fat in meat is bad, but having too much fat is a bad thing. If you want to get more bad fat in your meals, watch your protein budget. I know beans, and peanuts are best, but on TV, they say it's best to be paranoid about how much you eat. My friend Ray has a girlfriend and his blood sugar is much better since that time, I have stuffies and a bike, but the terrible heat has helped me to reduce my blood sugars.
deleted_user
You have to take the GI and GL with a grain of salt (so to speak). For examplke watermelon is low on both and yet most diabetics cant eat it. For those who dont know what or what not to eat, the GI is a good guide but that's just what it should be - a guide. Everyone reacts to food differently so its really trial and error.
deleted_user
I agree Arline. It is a guide, but what you can eat depends on the person. Everyone is different.
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