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bread how much should you eat with a meal?
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<blockquote data-quote="IanD" data-source="post: 318478" data-attributes="member: 6186"><p>You are right to be confused. The trouble is the health professionals trained when they were young (of course) so their experience of diabetes is second hand. They teach what they have been taught. The advice you get on this forum is from diabetics who are living with their condition. </p><p></p><p>The information you will get from nurse, dietitian & dr is based on what Diabetes UK (the charity, not this website) tell them & print in the literature. They will also tell that diabetes is progressive. Sadly, if you follow their advice, it is progressive -the amount of starchy carbs they recommend is more that we can cope with.</p><p></p><p>Many of us have found that cutting down drastically on carbs is the way to control our condition, & minimise or reverse complications. An increase in vegetables & normal fat protein foods is the way to go. I use powdered nuts in my cooking - ground almonds & coconut flour in place of wheat flour. It works well, though you need an extra egg in the recipe. I make an unsweetened cake-bread as a staple. It's much more substantial than normal cake.</p></blockquote><p></p>
[QUOTE="IanD, post: 318478, member: 6186"] You are right to be confused. The trouble is the health professionals trained when they were young (of course) so their experience of diabetes is second hand. They teach what they have been taught. The advice you get on this forum is from diabetics who are living with their condition. The information you will get from nurse, dietitian & dr is based on what Diabetes UK (the charity, not this website) tell them & print in the literature. They will also tell that diabetes is progressive. Sadly, if you follow their advice, it is progressive -the amount of starchy carbs they recommend is more that we can cope with. Many of us have found that cutting down drastically on carbs is the way to control our condition, & minimise or reverse complications. An increase in vegetables & normal fat protein foods is the way to go. I use powdered nuts in my cooking - ground almonds & coconut flour in place of wheat flour. It works well, though you need an extra egg in the recipe. I make an unsweetened cake-bread as a staple. It's much more substantial than normal cake. [/QUOTE]
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