Yes, it starts well, but sort of loses the message half way though and he keeps forgetting about the carb content of some of the things he recommends. For instance buckwheat flour contains about 65g/100g and quinoa and lentils are also high carb. But some part of the message is getting through at least.I got this in an email from Healthy news today. Is the lower carb message finally being accepted as more mainstream ?
http://naturallyhealthynews.com/art...618a6b183954609dcb719eaa98e5123b156682d826c75
I don't think high carbs are good for normal people, let alone diabetics. But the subject is very important to anyone with any form of diabetes, including LCHF.Have to rename this website LCHF.co.uk soon, it's becoming much more about that than diabetes topics in recent months.
Yes, it starts well, but sort of loses the message half way though and he keeps forgetting about the carb content of some of the things he recommends. For instance buckwheat flour contains about 65g/100g and quinoa and lentils are also high carb. But some part of the message is getting through at least.
I guess that's because good science supports the fact that carbs convert to glucose and raise our BS. Our meters and insulin shot numbers prove it so it's not anecdotal but evidence-based. The HF aspect remains controversial the problem being we can't directly measure it's effects and the type of fat you eat and the actions of the liver all affect your lipids breakdown. Overall they are good but I try to follow a middle path.Have to rename this website LCHF.co.uk soon, it's becoming much more about that than diabetes topics in recent months.
For instance buckwheat flour contains about 65g/100g....
I agree with that.Have to rename this website LCHF.co.uk soon, it's becoming much more about that than diabetes topics in recent months.
In many ways you are right but over several years now I've seen very few posts from those who successfully have a medium or high carb diet and have diabetes at any reasonable level. There is no doubt that all those carbs convert to glucose but if you have a high natural metabolism or exercise a lot then those carbs will be turned into useable energy rather than stored as fat or lurk in the blood raising BS.I agree with that.
The tone of the article also suggests that everyone in the world is negatively affected by carbs. Just like with any diet, it doesn't fit everyone, and it can be equally as harmful to advertise something as being for everyone when it's not. There are plenty of diabetics and non-diabetics who can eat carbs for days and come out healthier than ever. There are tons of vegans who thrive on a high carb, low fat diet who are very healthy and have lowered their risks for diabetes too!
We need to avoid blanket statements and assess individuality in everyone when it comes to what diet works for them. Yes, it can offer incredible glucose control, and I think there's nothing wrong with encouraging it especially for those who struggle, but we have enough members on the forums who prove it doesn't have to. Many people require a moderate-high carb diet to manage their condition effectively. Many people require a (strict) low carb diet to manage their condition.
There are no absolutes when it comes to health of the human body. Articles that negate this need to be regarded cautiously, in my opinion.
I don't think high carbs are good for normal people, let alone diabetics. But the subject is very important to anyone with any form of diabetes, including LCHF.
Remind me, what's the mechanism for turning normal people into T2Ds?I agree with that.
The tone of the article also suggests that everyone in the world is negatively affected by carbs. Just like with any diet, it doesn't fit everyone, and it can be equally as harmful to advertise something as being for everyone when it's not. There are plenty of diabetics and non-diabetics who can eat carbs for days and come out healthier than ever. There are tons of vegans who thrive on a high carb, low fat diet who are very healthy and have lowered their risks for diabetes too!
We need to avoid blanket statements and assess individuality in everyone when it comes to what diet works for them. Yes, it can offer incredible glucose control, and I think there's nothing wrong with encouraging it especially for those who struggle, but we have enough members on the forums who prove it doesn't have to. Many people require a moderate-high carb diet to manage their condition effectively. Many people require a (strict) low carb diet to manage their condition.
There are no absolutes when it comes to health of the human body. Articles that negate this need to be regarded cautiously, in my opinion.
Sure, but that doesn't mean we're dealing in absolutes. The forums aren't visited by every diabetic in the world, they tend to be visited by people who are seeking answers to problems they're experiencing. In many ways, the userbase is extremely biased due to this and shouldn't be used as a source for scientific claims. What we're seeing here is all anecdotal in nature, not scientific, that is also a big difference that needs to be acknowledged. We're likely not hearing from many who are successful with moderate to high carb diets because they're doing fine with their regime, and aren't reaching out for help.In many ways you are right but over several years now I've seen very few posts from those who successfully have a medium or high carb diet and have diabetes at any reasonable level. There is no doubt that all those carbs convert to glucose but if you have a high natural metabolism or exercise a lot then those carbs will be turned into useable energy rather than stored as fat or lurk in the blood raising BS.
I was referring to the guy recommending buckwheat flour as low carb, it isn't. And although you don't spike with it, I definitely wouldn't recommend it to all and sundry.Whoah, Brian, give buckwheat a chance!
I love the stuff, barely shifts my levels, and those little pyramids with white inner and reddish outer just look good. Have it with lardons of ham, chestnut mushrooms, samphire, and tabasco chipotle sauce.
Haven't checked any scholarly articles but the link below has some interesting stuff about it containing chiro-inositol which tentatively might act as an insulin mimic. Stacks of minerals and anti-oxidants too.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11
Define mechanism?Remind me, what's the mechanism for turning normal people into T2Ds?
Really? It's the way in which something operates.Define mechanism?
This is a forum housed on the sites servers we make of it what we will. And are free to post within reason what we want if we don't like the discussions then we are all free start a thread discussing the aspects that we would prefer to discuss.Have to rename this website LCHF.co.uk soon, it's becoming much more about that than diabetes topics in recent months.
In many ways you are right but over several years now I've seen very few posts from those who successfully have a medium or high carb diet and have diabetes at any reasonable level. There is no doubt that all those carbs convert to glucose but if you have a high natural metabolism or exercise a lot then those carbs will be turned into useable energy rather than stored as fat or lurk in the blood raising BS.
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