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You have difficulty handling dietary sugars so you should cut back on dietary fats. How does that make any sense in the first place? Especially given that most approaches to reducing fats equate to increasing sugars, especially glucose...

Your "ideal weight" according to your body may differ from that of your perception. What is your blood glucose doing?

I'm not sure how much help a dietician would be here. Since the mechanism appears to be endocrine in nature. Though there do appear to be some dietary factors which may affect cortisol production.

The only human cells which NEED glucose (or fructose or galactose) are those which lack (functional) mitochondria. These comprise such a small proportion of the human body that their needs can easily be met via GNG. There simply isn't a requirement for any dietary sugars. (Not even for lactating...

Even then why not try for a close to "normal" as possible? Which appears to only be an issue if it results in a pH below 7.35. Whereas glucose, which dosn't affect the pH, is a problem if it is present at too high a concentration in the blood.

Just about the only mammals which eat any other kind of diet are modern humans, domestic and captive animals. Carnivores would be "low carb" regardless of what their prey ate. Even herbivores don't, in practice, don't eat diets which are mostly sugars. (Since their gut bacteria typically...

Depending on what's actually in it the "gourmet" may not be as bad s the "regular". As with many processed foods what you actually get with "ice cream" can be very variable. Might be more sensible to ask "how much is actual cream?" than "low sugar", which could be stuffed with maltodetrins or...

Whilst that is "high" in comparison to "normal" there are undoubtedly people who'd struggle to get that "low". In the case of "addiction" metabolic processes end up being altered such that they cannot function "normally" without the substance in question. This certainly appears to be the case...

The other factor is that there may be less "sugar" than you think in the chocolate. To find this out you'd need to closely read the label. Even then it probably won't actually tell you how much glucose is present.

Actually there arn't that many. Dietary carbohydrates would be glucose, fructose, galactose, maltose, sucrose, lactose, maltodextrin, galactan, amylose & amylopectin. On the enzyme front there is alpha-amylase, glaucoamylase, sucrase & lactase.

Strange as it might seem golden syrup or chocolate could actually be lower in sugar, especially glucose, than flour.

Type 1.5 is the same thing as LADA. With Gestational Diabetes being a variation on Type 2. There's also MODY which involves very different biochemistry from T2. If someone is or isn't taking insulin is also a factor in how much dietary glucose they are able to cope with.

That could be related to the "Eatwell plate" which makes a big thing of "starchy foods". Problem is that many so called "experts" don't appear to know even the basics of human nutrition...

Presumably they can't mention research which is "too old" either.

It's a sort of "hiding in plain sight". Though certainly not helped by the terms the food industry uses. Which tend to imply that ogliosacharides and polysacharides are very different from monosacharides and disacharides. Insulin actually encourages the fat in lipoproteins to move into fat...

Since the NHS definition of a "healthy diet" is to eat mostly glucose that's very unlikely to be the best thing for any one at risk of developing T2 diabetes. Are they in effect saying "you cannot be underweight"?

Actually in T2s it is not uncommon for there to be an excess of insulin. Especially in the early stages.

The way that milk is made "lactose free" is to add lactase to it. Thus the lactose is "pre-digested" to glucose and galactose. Whilst this is a good thing for people who don't produce lactase themselves it also has the side effect of raising the GI. It's also a good idea to check that stevia...

The same can apply to low fat, high sugar diets. Including the "eatwell plate". Even without someone attempting to follow these seeing their finger prick/HBa1C tests going in the wrong direction.

The problem with this idea is that it is at odds with both biology and chemistry. Amylopectin is both the most "complex" and the easiest for the human digestive system to completly hydrolyse. Even partial hydrolysation in the mouth releases glucose which can enter the bloodstream there and then...