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Insulin is required for liver and fat cells to take up glucose. This is for any reason, including lipogenesis. It also has a "fat storage" effect of causing fat (regardless of if it is from food or produced by the liver) to migrate from lipoproteins into fat cells. (Also inhibiting liposis...

Remember that meters have something like a 10-15% accuracy. So a 0.3 (mmol/l) change may not be significent anyway. Interestingly the Hba1C test isn't that much more accurate than these meters either.

Sounds like, if anything, you need something to ensure your blood clots more quickly. A big problem with the "precautionary principle" is that actions taken it's name are often anything but. In the worst case setting up a positive feedback loop where the actions taken make things worst, but...

There simply dosn't appear to be any clinical evidence that they are of any value to women (and most men) at all.

There are basically two ways a stroke can happen ischemic where a blood vessel is blocked and hemorrhagic where a blood vessel bursts/leaks. "Blood thinning" drugs are only of help with the former, at best they are useless with the latter. Also low cholesterol is associated with an increased...

Presumably have to follow follow the "starchy foods good" dogma. Possibly without even realising that "eat lots of glucose" is really bad advice. Wonder if they've ever heard of William Banting. But his approach to dieting was badly received by "experts" in 1863 :)

Chips may not have that much fat with them as well as it possibly being from polyunsaturated oil. Both of which are down to a misunderstanding of "healthy".

Alcohol does not contain sugar in the first place. It always concerns me when HCPs don't appear to understand basic biology (or chemistry). In practice, with the exception of beers and where sugar is specifically added, alcoholic beverages tend to be low in sugar.

Unfortunatly they didn't give a beakdown of how much of that 19.7% was glucose, fructose and maltodextrin. Nor did they give any carbohydrate breakdown of the "nomal". A guess would be that the normal was higher in "sugars" (mono and disacharides) but lower in actual sugars (hexoses). Possibly...

The big problem with "ice cream" is that it covers just about everything from actual frozen whipped cream to frozen, watered down, soft margarine. Added to which "diabetic food" appears to sometimes mean "food intended to help make people diabetic". Presumably this was the only thing you ate...

The low fat, which soon ended up as being high sugar, craze only started 30-40 years ago. Also note that "low carb" is typically defined relative to current guidelines. Depending on the person even 1960's "normal" could still be too much. (How many men ate a third of a kg or women ate a quarter...

Not the clearest, or even correct, of explanations.

That's not strange at all. If you understand what is being measured here, which isn't dietary fat. One of the most common reasons for the liver to produce fats, which is what is being measured here, is too little fat in the diet. The other common reason is an excess of dietary sugars. If you...

The actual concern would be hyperglycemia leading too glucotoxosis. Hypoglycemia is not the issue here. How would someone know HOW to change their diet without a meter? The only obviously safe option would be to eat an "Inuit diet". If someone wishes to "take control" what other tool could...

The last bit does not make much sense. Since "lactose free" milk is typically milk which has lactase added to it in processing. (Actually removing sugars from milk is very hard.) The only thing this can do is raise the GI. It won't make any difference to the total sugar content. Also the sugar...

But they can quite easily change what they eat. Which appears to be a far more important factor. Especially to people who are not taking insulin or insulin stimulating drugs.

Is this high/low in absolute or relative quantities. A diet which is 70% glucose is still going to be "low carb" if you only eat fairly small quantities. When it comes to sugars total amount or in in proportion to lean body mass appear be far more useful metrics than the amount relative to what...

The same applied to MODY, but the mechanism involved is very different. Cholesterol is not a "fat" in the first place. When fats are measured, as "triglycerides", these are actually those produced by the liver. Common reasons for the liver to do this being an excess of dietary sugars or a lack...

I was never offered it and it dosn't appear be available in my area anyway. I was offered a course which turned out to be badly organised, poorly attended and regurgitated the regular NHS/DUK "advice".

Especially anything called "starch". Because this is the most concentrated source of glucose. As well as often being called "healthy".