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.)