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Atkins Bars, Are They Ok?
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<blockquote data-quote="AloeSvea" data-source="post: 1820958" data-attributes="member: 150927"><p><span style="font-family: 'Arial'">Good that you are getting the Daisy info Kuromi. I look forward to reading more of you on the forum <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" />.</span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">My partner too is very carbohydrate tolerant. But even he in today's high sugar and insulinemic food environment has what I find a disturbingly high HBA1c (it is 37, so not in the very healthy 20s or low 30s). But we are middle-aged. </span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">For me personally, as someone trying to maintain intermediate hyperglycemic levels (in the 'prediabetic' range), as in - not getting back into the full blown diabetes range - I go for the Jenny Ruhl's target of aiming for nothing higher than 7.8 from food. It's a good realistic goal, imho. (I would love to get into the healthy range HBA1c with my own body, of course, but that may be a very long haul goal, and it may never happen.)</span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">I have quite a restricted diet normally, eating the LCHF/Keto way, and take 'time out' a few times a year, in order to eat 'non-diabetic normally' (ie diabetes supporting! for my body at least) with my family. These family feasts also allow me to watch closely how my body deals with high blood glucose forming food which I don't normally eat. (It's a good excuse too! lol.) I had one of these occasions recently when I baked a 'normal' pumpkin pie and made a traditional Kiwi/Aussie type trifle for our winter solstice feast. There was also cranberry sauce with the turkey. I went as high as 9.1 at my peak (45minutes to an hour after eating). It is very scary when you don't normally go that high from food, due to low-carbing. I am relieved when the next day I test at my usual intermediate hyperglycemic level. (A fasting blood glucose level of 6.4 the next day.) What is longer to get rid of is the increase in my girth due to a bad reaction to wheat and grain products (and to think - me a diabetic?! ho ho ho.)</span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">I didn't eat any Atkins bars during the family feast! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" />. I didn't have to with the trifle and the pumpkin pie. </span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">Because of the particular form of my diabetes, ie with severe insulin resistance (according to the Swedes 15% of total diabetics have this form), I find taking time out from LCHF/Keto for family feasts does not impact my HBA1c at all with me practising compensatory measures at least. Not a jot. Hence me doing it. I also go on longish period no-food fasts after the feasts to compensate, which seems to work for me. (My extended family is just relieved they don't have to eat keto at my table - they don't care to know what I have to do afterwards to keep my good health! And how for most folk to wrap their heads around not eating food at all for a week in order to eat sweet desserts and other high carb treats a few times a year? Better they be innocent.)</span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">I like many others in this forum who eat and meter do find that eating lots of healthy dietary fat in that situation can blunt the effect of the high blood glucose forming food. (And lots of whipped cream with both trifle and pumpkin pie is all good!) </span></p><p><span style="font-family: 'Arial'"></span></p><p><span style="font-family: 'Arial'">I have tried eating the Atkins bars with cream, but it didn't blunt the after effects of the sugar substitutes, alas. As I said, I am unfortunately the negative word on Atkins low-carb bars <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" />. (I am very positive on stevia though! Thank goodness.) (or - thank sweetness!)</span></p><p><span style="font-family: 'Arial'"></span></p></blockquote><p></p>
[QUOTE="AloeSvea, post: 1820958, member: 150927"] [FONT=Arial]Good that you are getting the Daisy info Kuromi. I look forward to reading more of you on the forum :). My partner too is very carbohydrate tolerant. But even he in today's high sugar and insulinemic food environment has what I find a disturbingly high HBA1c (it is 37, so not in the very healthy 20s or low 30s). But we are middle-aged. For me personally, as someone trying to maintain intermediate hyperglycemic levels (in the 'prediabetic' range), as in - not getting back into the full blown diabetes range - I go for the Jenny Ruhl's target of aiming for nothing higher than 7.8 from food. It's a good realistic goal, imho. (I would love to get into the healthy range HBA1c with my own body, of course, but that may be a very long haul goal, and it may never happen.) I have quite a restricted diet normally, eating the LCHF/Keto way, and take 'time out' a few times a year, in order to eat 'non-diabetic normally' (ie diabetes supporting! for my body at least) with my family. These family feasts also allow me to watch closely how my body deals with high blood glucose forming food which I don't normally eat. (It's a good excuse too! lol.) I had one of these occasions recently when I baked a 'normal' pumpkin pie and made a traditional Kiwi/Aussie type trifle for our winter solstice feast. There was also cranberry sauce with the turkey. I went as high as 9.1 at my peak (45minutes to an hour after eating). It is very scary when you don't normally go that high from food, due to low-carbing. I am relieved when the next day I test at my usual intermediate hyperglycemic level. (A fasting blood glucose level of 6.4 the next day.) What is longer to get rid of is the increase in my girth due to a bad reaction to wheat and grain products (and to think - me a diabetic?! ho ho ho.) I didn't eat any Atkins bars during the family feast! :D. I didn't have to with the trifle and the pumpkin pie. Because of the particular form of my diabetes, ie with severe insulin resistance (according to the Swedes 15% of total diabetics have this form), I find taking time out from LCHF/Keto for family feasts does not impact my HBA1c at all with me practising compensatory measures at least. Not a jot. Hence me doing it. I also go on longish period no-food fasts after the feasts to compensate, which seems to work for me. (My extended family is just relieved they don't have to eat keto at my table - they don't care to know what I have to do afterwards to keep my good health! And how for most folk to wrap their heads around not eating food at all for a week in order to eat sweet desserts and other high carb treats a few times a year? Better they be innocent.) I like many others in this forum who eat and meter do find that eating lots of healthy dietary fat in that situation can blunt the effect of the high blood glucose forming food. (And lots of whipped cream with both trifle and pumpkin pie is all good!) I have tried eating the Atkins bars with cream, but it didn't blunt the after effects of the sugar substitutes, alas. As I said, I am unfortunately the negative word on Atkins low-carb bars :(. (I am very positive on stevia though! Thank goodness.) (or - thank sweetness!) [/FONT] [/QUOTE]
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