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supermarket food

Listlad said:
That’s not correct? Definitely not. Where have I said that? You are jumping to some incorrect and unsubstantiated conclusions.

I have never said that in 25 to 30 years. Well never in a lifetime actually.
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Those are the impressions that you are giving. Perhaps you should be a little more clear in future. I seem to remember you commenting on ice cream, artificial sweeteners and bread among other things. This is your choice, my argument is that calling for more choice of 'processed alternatives' does not change the mindset of the modern western diet which, I feel, is just one of a cohort of causes that brought a lot of us to the diagnosis of dysfunctional metabolic syndrome aka Insulin Resistant Diabetes.
 
Guzzler said:
Those are the impressions that you are giving. Perhaps you should be a little more clear in future. I seem to remember you commenting on ice cream, artificial sweeteners and bread among other things. This is your choice, my argument is that calling for more choice of 'processed alternatives' does not change the mindset of the modern western diet which, I feel, is just one of a cohort of causes that brought a lot of us to the diagnosis of dysfunctional metabolic syndrome aka Insulin Resistant Diabetes.
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Well yes, but maybe you should balance up by considering what else I have posted and then you would get a different picture.

I want to see the mindset change on the modern western diet. I am at the head of the queue for that. I often post on that and it often falls on deaf ears. At the moment the mindset seems to be on the cure but not the prevention. But that does not stop anyone from reasonably looking at a helping hand from a few convenience items. A sense of balance also needs to be called for.

I also need to add that I do not live on my own. I do not shop or cook solely. What goes in the shopping basket is not always my choice. I have to make compromises that I do not want to make. If you see me posting about ice cream it isn’t with just me in mind. Try and consider what someone is posting, holistically.
 
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I think products being labelled low carb are a small part of this argument. If something is less than 10g carbs/100g it depends on how much of it you eat in a meal. For eg.the HiLo bread I buy and freeze individual slices for toast is 5g carbs a slice, Hovis low carb is 10g, Hovis regular is 15 I think. I know by testing with my meter that I can only tolerate one slice of my 5g toast in one sitting. God knows what would happen if I had 2 slices of Hovis Low carb bread. I am not prepared to try that one.
So labelling foods low carb or displaying lowish carbs per 100g on the nutritional label isfar from the whole story of whether that is “safe” to eat with abandon.
 
PenguinMum said:
I think products being labelled low carb are a small part of this argument. If something is less than 10g carbs/100g it depends on how much of it you eat in a meal. For eg.the HiLo bread I buy and freeze individual slices for toast is 5g carbs a slice, Hovis low carb is 10g, Hovis regular is 15 I think. I know by testing with my meter that I can only tolerate one slice of my 5g toast in one sitting. God knows what would happen if I had 2 slices of Hovis Low carb bread. I am not prepared to try that one.
So labelling foods low carb or displaying lowish carbs per 100g on the nutritional label isfar from the whole story of whether that is “safe” to eat with abandon.
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I fully see and even agree with the principles resisting a “low carb” label

However. It’s the kitchen phobic, fed of of meal prep and family juggling (lazy?) part of me that would like a little help along the way. If low carb food (processed a little perhaps rather than chemical laden mind!) was labelled accurately as 10% carb or lower or something similar or shelved together it’d cut down on the labels I need to read! I’d love to go from complete scratch all the time but it ain’t gonna happen in my real world. I do my best to minimise processed and am selective in which ones I do resort to but my life balance still needs some. :(
 
Listlad said:
Well yes, but maybe you should balance up by considering what else I have posted and then you would get a different picture.

I want to see the mindset change on the modern western diet. I am at the head of the queue for that. I often post on that and it often falls on deaf ears. At the moment the mindset seems to be on the cure but not the prevention. But that does not stop anyone from reasonably looking at a helping hand from a few convenience items. A sense of balance also needs to be called for.
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I disagree. We often discuss prevention and the general concensus (here on the forum, which is I believe you are referring to) is that the mwd is harmful to all and that the Eatwell Plate though possibly health-ier for non Diabetics may actually be harming Insulin Resistant Diabetics.
As to cure, surely definitive cause/s must be discovered before that word can be used?
 
Guzzler said:
I disagree. We often discuss prevention and the general concensus (here on the forum, which is I believe you are referring to) is that the mwd is harmful to all and that the Eatwell Plate though possibly health-ier for non Diabetics may actually be harming Insulin Resistant Diabetics.
As to cure, surely definitive cause/s must be discovered before that word can be used?
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Well you have obviously missed my postings on prevention. Of which there have been quite a number.
 
There’s already a cure for insulin resistance. Stop eating foods that necessitate a flood of insulin. Processed or otherwise :D
 
PenguinMum said:
I think products being labelled low carb are a small part of this argument. If something is less than 10g carbs/100g it depends on how much of it you eat in a meal. For eg.the HiLo bread I buy and freeze individual slices for toast is 5g carbs a slice, Hovis low carb is 10g, Hovis regular is 15 I think. I know by testing with my meter that I can only tolerate one slice of my 5g toast in one sitting. God knows what would happen if I had 2 slices of Hovis Low carb bread. I am not prepared to try that one.
So labelling foods low carb or displaying lowish carbs per 100g on the nutritional label isfar from the whole story of whether that is “safe” to eat with abandon.
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Nice to see I am not the only one buying this type of bread. What is HiLo bread? I haven’t seen that?
 
Listlad said:
Well you have obviously missed my postings on prevention. Of which there have been quite a number.
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If your views/comments on prevention include processed low carb alternatives then I would have ignored or disagreed with them it seems. And you continue to miss my point that a complete change of attitude toward the mwd is needed and it is needed before this pandemic of obesity, Diabetes and Insulin Resistance with all its concommitant effects proves the predictions of the breakdown of health care systems around the world.
 
Listlad said:
Nice to see I am not the only one buying this type of bread. What is HiLo bread? I haven’t seen that?
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HiLo bread is in Sainsburys only but they do not get many in. I have tried all sorts of breakfasts but while I am happy with cooked breakfast on a weekend one slice of toast with good butter and tea is my daily choice.
 
HSSS said:
I fully see and even agree with the principles resisting a “low carb” label

However. It’s the kitchen phobic, fed of of meal prep and family juggling (lazy?) part of me that would like a little help along the way. If low carb food (processed a little perhaps rather than chemical laden mind!) was labelled accurately as 10% carb or lower or something similar or shelved together it’d cut down on the labels I need to read! I’d love to go from complete scratch all the time but it ain’t gonna happen in my real world. I do my best to minimise processed and am selective in which ones I do resort to but my life balance still needs some. :(
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The 10% suggestion is totally over implifying matters, as that only applies where the person eats an appropriate amount, to their daily carb requirements. Similarly, if I choose to add a condiment that might be eyewateringly high carb to a meal, it can be notionally irrelevant in the bigger picture, if I only need a pinch or a teaspoonful of it.

People need to begin to take an interest in what they are buying to eat, and react accordingly. I don't suggest for an instant it's easy, but yet again I say, one mans low cab is another's carb-fest. It's very complex
 
DCUKMod said:
The 10% suggestion is totally over implifying matters, as that only applies where the person eats an appropriate amount, to their daily carb requirements. Similarly, if I choose to add a condiment that might be eyewateringly high carb to a meal, it can be notionally irrelevant in the bigger picture, if I only need a pinch or a teaspoonful of it.

People need to begin to take an interest in what they are buying to eat, and react accordingly. I don't suggest for an instant it's easy, but yet again I say, one mans low cab is another's carb-fest. It's very complex
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I already agreed with these points regarding complexity etc. I was answering on an individual level and what would save me some time and make life a little easier, not societal needs. I know that condiments have minimal impact whereas a plateful has significantly more and choose accordingly. Though I also don’t expect the supermarkets to cater for me alone. Pipe dreaming.
 
Listlad said:
I agree with this. One of the big points the program raised was that there is a larger market out there in gluten free products than those who require gluten free products. In other words many people are buying gluten free products that are not coeliacs. That’s okay but there should surely ideally be a bit more in the way of low carb alternatives on the shelves.
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My grandaughter is gluten intolerant. She gets upset stomach and a really bad cough if she eats products containing gluten.
Although not diagnosed as coeliac, she needs a gluten free diet. There are coeliacs in the family and we are hoping she does not go on to develop that more serious condition.

edited for typo
 
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Listlad said:
Another good example is low carb potato’s. I know some members eat them. Our Aussie and Dutch friends I believe. Every little helps. I would buy and eat those if available here in the UK.
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How much lower are Low Carb potatoes? Use a few small potatoes in my diet some days and have found the resistant statch method to work quite well on them, as an identical meal reheated the second day produces a slightly lower spike.
 
SlimLizzy said:
How much lower are Low Carb potatoes? Use a few small potatoes in my diet some days and have found the resistant statch method to work quite well on them, as an identical meal reheated the second day produces a slightly lower spike.
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@Tipetoo is the low carb spud expert....
 
Listlad said:
@Tipetoo is the low carb spud expert....
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Mmmmm! Spud Lites my favourite tater.
SlimLizzy said:
How much lower are Low Carb potatoes?
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Spud Lite's are 25% less carbs than other potatoes.

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