Yes, it starts well, but sort of loses the message half way though and he keeps forgetting about the carb content of some of the things he recommends. For instance buckwheat flour contains about 65g/100g and quinoa and lentils are also high carb. But some part of the message is getting through at least.I got this in an email from Healthy news today. Is the lower carb message finally being accepted as more mainstream ?
http://naturallyhealthynews.com/art...618a6b183954609dcb719eaa98e5123b156682d826c75
I don't think high carbs are good for normal people, let alone diabetics. But the subject is very important to anyone with any form of diabetes, including LCHF.
I guess that's because good science supports the fact that carbs convert to glucose and raise our BS. Our meters and insulin shot numbers prove it so it's not anecdotal but evidence-based. The HF aspect remains controversial the problem being we can't directly measure it's effects and the type of fat you eat and the actions of the liver all affect your lipids breakdown. Overall they are good but I try to follow a middle path.
I agree with that.
In many ways you are right but over several years now I've seen very few posts from those who successfully have a medium or high carb diet and have diabetes at any reasonable level. There is no doubt that all those carbs convert to glucose but if you have a high natural metabolism or exercise a lot then those carbs will be turned into useable energy rather than stored as fat or lurk in the blood raising BS.
It depends what people see as 'high carbs' it could be 50 carbs to one and 150 to another and what type of carbs too.
Remind me, what's the mechanism for turning normal people into T2Ds?
Sure, but that doesn't mean we're dealing in absolutes. The forums aren't visited by every diabetic in the world, they tend to be visited by people who are seeking answers to problems they're experiencing. In many ways, the userbase is extremely biased due to this and shouldn't be used as a source for scientific claims. What we're seeing here is all anecdotal in nature, not scientific, that is also a big difference that needs to be acknowledged. We're likely not hearing from many who are successful with moderate to high carb diets because they're doing fine with their regime, and aren't reaching out for help.
I was referring to the guy recommending buckwheat flour as low carb, it isn't. And although you don't spike with it, I definitely wouldn't recommend it to all and sundry.
Define mechanism?
Really? It's the way in which something operates.
This is a forum housed on the sites servers we make of it what we will. And are free to post within reason what we want if we don't like the discussions then we are all free start a thread discussing the aspects that we would prefer to discuss.
