Recent Content by mpe

Something which could quite easily be applied to quite a few non "!diabetic" foods.

If you are comparing the results precision is likely to matter more than accuracy anyway.

The other bit of faulty logic is that he was happy for you to measure your weight and blood pressure at home. The Hba1c dosn't measure the same thing as a plasma glucose test anyway. Lab blood tests have their own inaccuracies too.

BMI was developed for population demographics. It was never intended to be applied to individuals.

Kind of what sanguine and myself suspected might happen.

Both burgers and sausages can vary by a huge amount when it comes to how much is actually meat. But if they are of high meat content there is little difference between them and minced beef, lamb, pork, turkey, etc. I've always found it interesting how products containing minced poultry or fish...

The distinction between "pre-diabetes" and "T2" is rather arbitrary anyway. There are also a number of other situations which might be more usefully described that way.

Do they explain exactly how and why? Given that using a fire to cook meat was the only option for most of history (and prehistory).

Burgers are also often served in a sandwich. There isn't that much "fast food", that you could find in Britain, which could possibly be called "low carb". Even without chips. Generally it would be a choice between HCHF and HCLF. It's not uncommon for barbecued sausages to be served as "hot...

If you assume that "healthy" applies to the profit margins of the food industry then things can make a lot more sense.

That was one of my first thoughts. Another was along the lines of "I wonder how badly whoever came up with this failed chemistry".

They are probably just bad anyway. What isn't widely known is that cell membranes are made up of chemicals related to fats called "phospholipids". The wrong fatty acids in cell membranes (or lipoproteins) can cause all sorts of things to go wrong. The fatty acid ratios of "vegetable oils" are...

Assuming it is useful for humans in general :)

Which is why it's important to test. Different people have different tollerances. Both in terms of the "what" and the "how much". The "sugars" number can also be useful, in comparing foods with similar total carbohydrate. But in this case you need to aim for the lowest "total" minus "sugars"...

1) "higher" is a relative term, Also whilst this may apply to RABBITS there isn't any evidence that this has any relevance to humans. (There is evidence that plant derived polyunsaturated fats, even in cis configuration, are immuno-supressive and carcenogenic.) 2) It would depend on how much...