I emailed the dietitian who advised me on the HCLF diet originally, that I had switched to LCHF & gained good control & reversed complications.
She invited me onto her XPERT course, & 2 years later onto her XPERT refresher course - as an example of successful control. She has reduced the carb recommendation to about 130 g daily, but seems afraid to change the low sat fat recommendation.
I was having a read of the American diabetic ass. annual report stuff, she doesn't have to shift too far from the current advice,
low fat is <30% total and 10% sat and they are saying you can do a higher fat Mediterranean-style as an alternative
American diabetic association (
http://www.professional.diabetes.org/)
http://www.professional.diabetes.or...=DP&s_src=vanity&s_subsrc=nutritionguidelines
Evidence is inconclusive for an ideal amount of total fat intake for people with diabetes;
therefore, goals should be individualized; fat quality appears to be far more important
than quantity.
In people with type 2 diabetes, a Mediterranean-style, MUFA-rich eating pattern may benefit
glycemic control and CVD risk factors and can therefore be recommended as an effective
alternative to a lower-fat, higher-carbohydrate eating pattern.
Low fat Emphasizes vegetables, fruits, starches (e.g., breads/crackers, pasta, whole grains, starchy vegetables), lean protein,
and low-fat dairy products. Defined as total fat intake, <30%of total energy intake and saturated fat intake, <10%.
and it's a similar story about carbs
Carbohydrates Evidence is inconclusive for an ideal amount of carbohydrate intake for people with diabetes.
Therefore, collaborative goals should be developed with the individual with diabetes.
The amount of carbohydrates and available insulin may be the most important factor influencing
glycemic response after eating and should be considered when developing the eating plan.
Monitoring carbohydrate intake, whether by carbohydrate counting or experience-based
estimation remains a key strategy in achieving glycemic control.
For good health, carbohydrate intake from vegetables, fruits, whole grains, legumes, and dairy
products should be advised over intake from other carbohydrate sources, especially those
that contain added fats, sugars, or sodium. [processed carbs]
Substituting low–glycemic load foods for higher–glycemic load foods may modestly improve
glycemic control.
Low carbohydrate Focuses on eating foods higher in protein (meat, poultry, fish, shellfish, eggs, cheese, nuts and seeds), fats (oils, butter, olives, avocado), and vegetables low in carbohydrate (salad greens, cucumbers, broccoli, summer squash).
The amount of carbohydrate allowed varies with most plans allowing fruit (e.g., berries) and higher carbohydrate
vegetables; however, sugar-containing foods and grain products such as pasta, rice, and bread are generally
avoided. There is no consistent definition of “low” carbohydrate. In research studies, definitions have ranged from
very low-carbohydrate diet (21–70 g/day of carbohydrates) to moderately low-carbohydrate diet (30 to ,40% of calories from carbohydrates).
