I can only imagine that it may be intended to avoid confusion between the actual food weight and the carbs value associated with it? But I often have enough problems anyway with comparing metric and imperial without mixing the two - though whisper: I have to admit I do sometimes use both units when weighing out ingredients for baking...I'm with @Pasha, grams of carbs per ounce of foodstuff makes my brain hurt. It's one of Dr Bernstein's foibles, doing that.
I can only imagine that it may be intended to avoid confusion between the actual food weight and the carbs value associated with it? But I often have enough problems anyway with comparing metric and imperial without mixing the two - though whisper: I have to admit I do sometimes use both units when weighing out ingredients for baking...
Robbity
Amazing! Don't fancy dock leaves though.
That's the $64,000 question and could be the beginning of a whole new dosing regime!
As a starting point, one approach would be, if you know how much you would inject for the same weight of white bread, multiply that by the percentage insulin load"
so if I've got it right for a person with a ICR of 1u to 10g carb.At the conclusion of the workshop the FID counters had their individualised ICR converted to an insulin: FID ratio (IFR), to allow the calculation of insulin doses. The IFR was calculated by scaling the usual ICR by a factor of 1.7 (1.7 = 100 divided by 59 = FII of 1000 kJ of glucose divided by grams of carbohydrate in 1000 kJ of glucose). For example, an ICR of 1 unit: 10 g carbohydrate became an IFR of 1 unit: 17 FID. In this way, the IFR automatically adjusted for differences in insulin sensitivity among subjects.
the insulin dose to food ratio in the FII counters was simply extrapolated from their existing ICR, rather than determined through titration according to normal practice
Total Available Glucose, a method for calculating insulin doses that uses protein and fat in the calculation as well as just carbs.
@Heathenlass, got more?
This is amazing. We know that GI and GL are unreliable and inconsistent and don't always predict what a food will do to our blood glucose. We know there's more to dose calculation than just carbs or even just carbs and protein. This data looks directly at the insulin response of foods. Starting in 2009, a lot more insulin load data is now available for more foods. This could replace TAG. It's not too much to imagine this replacing carb counting one day for diabetics.
https://optimisingnutrition.wordpress.com/2015/03/23/most-ketogenic-diet-foods/
Just a quick question, the insulin percentage that they give- is there some way of converting that into insulin units required for foods? Or is it intended as a guide of which foods we should predominantly base our diet around- so focus more on the foods with the single figure percentages, and less so on the higher percentages?
Yep, sorry, I missed your tag no pun intended
TAG basically calculates for everything you eat, not just carbs. It looks at what the TOTAL available glucose of a food is is due due to gluconeogenesis. For example, for protein I would bolus as if it was carbs minus 50% , and fat as 10% carb value.
Signy
That's the $64,000 question and could be the beginning of a whole new dosing regime!
As a starting point, one approach would be, if you know how much you would inject for the same weight of white bread, multiply that by the percentage insulin load"
don't know if you read Kirsty Bells thesis (I've just skimmed it)... There may be no probably no simple algorithm The presentation suggests that they were able to use different algorithms for different types of foods with reasonable success. They've apparently imputed FII for 407 foods but I don't think that there is any published list outside of the one in the workbook from the thesis
Marty, Really enjoyed the ketosis article. And many great posts to chew over. Thank you for posting the links, and thank you Spiker for opening the discussion.The idea is that you would calculate and dose for the insulin load (i.e. carbs - fibre + 0.54 protein) in a similar way that you would dose for carbohydrates. See https://optimisingnutrition.wordpress.com/2015/03/22/ketosis-the-cure-for-diabetes/ for more details.
Marty, Really enjoyed the ketosis article. And many great posts to chew over. Thank you for posting the links, and thank you Spiker for opening the discussion.
Lucy
In the UK we wouldn't subtract fibre from the carbs as our carb information already ignores fibre.The idea is that you would calculate and dose for the insulin load (i.e. carbs - fibre + 0.54 protein) in a similar way that you would dose for carbohydrates. See https://optimisingnutrition.wordpress.com/2015/03/22/ketosis-the-cure-for-diabetes/ for more details.
@martykendall
1) There are some 2nd hand copies of the original TAG book offered for sale on Amazon.com.
2) The US forum Tu diabetes has (had) a group that discussed TAG but they are in the middle of changing their platform and I can't get onto them this morning to check.
3) Re fat:
Wolpert suggests that the FII dosing trials ,being based on the the immediate 2 hour post prandial period may be missing later rises in insulin demand. Part of this later demand may be to do with delayed gastric emptying caused by the fat. However, there is also the suggestion that increased fatty acids leads to a decrease in insulin sensitivity (so more insulin needed over a longer period)
Intro with references 5-8
+ conclusion, which even notes individual and even possible sex differences between responses to fat.
http://care.diabetesjournals.org/content/36/4/810.full
4) re fibre, there is quite a bit of evidence that fibre(especially soluble) increases insulin sensitivity The US guidelines on fibre (and even worse the UK ones) are very low.
5) Your breakfast dish really isn't that high in fibre since the total calories for the dish is more than my BMR requirement for a whole day .I think that was meant to be 4 portions.
6) I've been interested in the FII and optimal insulin dosing for a long time. I will pass on the Ketogenic diet aspects of your blog though..