• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Cereals And Diabetes

Knikki said:
May I ask why?

Not being rude, I am just curious :)
Click to expand...

As the spikes from anything with grains just don’t react at all in a timely manner between my liver dumping the glucose from them and the insulin not coping with the speed of the highs. It’s not just going high, it’s the speed and how blooming high they go. Yes, insulin is supposedly able to deal with food but if I take insulin earlier because of huge spike, then I will go low by time food is ate. Or if I take more insulin for the spike it will crash me down after the spike.

I have very rarely ate breakfast anyway, but hospital years ago wanted me to have cereal or toast for breakfast, so I complied... worst thing I ever did.
 
The lead researcher sums it up very well...
https://www.diabetes.co.uk/news/201...even-in-people-without-diabetes-98154217.html
Dr Snyder commented on these results, saying: "There are lots of folks running around with their glucose levels spiking, and they don't even know it.

"We saw that some folks who think they're healthy actually are misregulating glucose - sometimes at the same severity of people with diabetes - and they have no idea."
Click to expand...

Unfortunately most will continue to disregard such insights till something grave hits home...and the dots connect.

Another day, another insightful research dismissed...
 
There is an interesting discussion on insulin sensitivity...the observation is largerly similar to Dr Kraft's hyperinsulinemia response chart, unfortunately high insulin secretion in subjects with diabetes and high compensatory insulin response in normal subjects while acknowledged, is never seen as a target for treatment.

These are not new information. Researchers have been aware and document them for decades...but they remain misdirected in their focus...and seeks only to treat the high glucose, not the high insulin.

In general, patients diagnosed with diabetes showed sustained insulin secretion in response to the oral glucose load, although their insulin sensitivity and glycemic responses varied. As an example of normoglycemic participants with low glucose variability, Fig 6B shows an insulin-sensitive individual with normal insulin secretion and a low blood glucose 2 hours postprandially. In contrast, Fig 6C represents an individual diagnosed with diabetes demonstrating high glycemic concentrations despite high insulin secretion. Since they have elevated SSPG levels, this individual is deficient in glucose uptake (i.e., insulin resistant). We then examined insulin metabolism and glucose response in 3 undiagnosed individuals according to standard clinical parameters (Fig 6D–6F). These include a nondiabetic individual with normal fasting blood glucose but high 2-hour OGTT value in setting of insulin resistance and relative deficiency of insulin secretion (Fig 6D); a nondiabetic individual with insulin resistance and low insulin secretion, characterized by early glucose rise after load (Fig 6E); and a nondiabetic individual with insulin resistance and high compensatory insulin secretion with relatively normal postprandial glucose following oral glucose load (Fig 6F). Other combinations also exist. Thus, different individuals have distinct mechanisms that are likely responsible for glucose dysregulation.
Click to expand...
 
Last edited:
Interestingly I am reading a book "Eat fat & Grow Slim " by Richard Mackarnass fist published in 1974. It includes a taped interview with Dr Blake Donaldson in 1962 who treated obesity with an ~.#LCHF ( mainly red meat) diet since 1924 covering 17,000 patients who also concluded that 80% of people cannot eat refined flour !
Its well worth a read, available on Amazon.
It just goes to show there is nothing new, just lots of buried data
 
CherryAA said:
Interestingly I am reading a book "Eat fat & Grow Slim " by Richard Mackarnass fist published in 1974. It includes a taped interview with Dr Blake Donaldson in 1962 who treated obesity with an ~.#LCHF ( mainly red meat) diet since 1924 covering 17,000 patients who also concluded that 80% of people cannot eat refined flour !
Its well worth a read, available on Amazon.
It just goes to show there is nothing new, just lots of buried data
Click to expand...
Thank you @CheeryAA for your post. It spurred me into action and hey presto: The Sydney Diet Heart Study done between 1966 and 1973, where of 458 people with known coronary heart disease one group had all spreads. cooking and extra use with linoleic (omega 6 fatty acid using specific brand of margarine), whilst the other group were told to just eat a usual diet. Apparently in those days deaths which occurred to subjects in the study were not reported, just the cholesterol and related results.
A team retrieved most of the data from the study and analysed it using modern statistical techniques. Use of linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from Sydney Diet Heart study and up-dated meta-analysis Ramsden et al BMJ 2013.
The upshot? Significantly more deaths from cardio-vascular and coronary heart disease in the group taking the linoleic acid diet.
The authors think that this data, long hidden may have implications with the present ideology of substituting linoleic acid and other polyunsaturated fatty acids for saturated fat in diets. 1966-1973 - now 2019 -
How many other skeletons are out there ignored, forgotten whilst Big Food takes advantage of incomplete information, ? scientific error, ? other unknown manipulations in interpretations and thinking !!
 
Just as an aside regarding Glyphosate

Glyphosate is such a tricky herbicide to avoid because it's not only used to spray on crops, but some of those same crops are fed to animals as feed. The residue then ends up in the animal flesh - especially the fatty tissue like skin.
If you purchase meat or poultry make sure to trim away excess fat or purchase leaner cuts of meat.
For poultry remove the skin or purchase poultry without the skin. Also trim excess fat if it's visible.

Can't win can you.

https://www.wikihow.com/Avoid-Glyphosate-Residue
 
JohnEGreen said:
Just as an aside regarding Glyphosate

Glyphosate is such a tricky herbicide to avoid because it's not only used to spray on crops, but some of those same crops are fed to animals as feed. The residue then ends up in the animal flesh - especially the fatty tissue like skin.
If you purchase meat or poultry make sure to trim away excess fat or purchase leaner cuts of meat.
For poultry remove the skin or purchase poultry without the skin. Also trim excess fat if it's visible.

Can't win can you.

https://www.wikihow.com/Avoid-Glyphosate-Residue
Click to expand...



I wonder if dry aging helps.

We are fortunate to get local farm meats mostly. I don’t have to trim off the fats (we try to eat lots of fat).

These are pesticide free farm lands.

Yet some meat is bought at stores. This is my concern.

Dry aging is delicious but we lose maybe 20% of the weight. I trim it off and the fat is naturally trimmed on the exterior because of this.
 
Personally I consider the benefits of eating natural fat greatly outweigh the small risk of Glyphosate. But the risk is much lower in the UK then the USA as most of our cows spends more of their life's eating grass.

(The issue is that same grain farmers spray the fields with Glyphosate a few weeks before harvest so that all the grains ripen at the same time.)
 
kitedoc said:
Thank you @CheeryAA for your post. It spurred me into action and hey presto: The Sydney Diet Heart Study done between 1966 and 1973, where of 458 people with known coronary heart disease one group had all spreads. cooking and extra use with linoleic (omega 6 fatty acid using specific brand of margarine), whilst the other group were told to just eat a usual diet. Apparently in those days deaths which occurred to subjects in the study were not reported, just the cholesterol and related results.
A team retrieved most of the data from the study and analysed it using modern statistical techniques. Use of linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from Sydney Diet Heart study and up-dated meta-analysis Ramsden et al BMJ 2013.
The upshot? Significantly more deaths from cardio-vascular and coronary heart disease in the group taking the linoleic acid diet.
The authors think that this data, long hidden may have implications with the present ideology of substituting linoleic acid and other polyunsaturated fatty acids for saturated fat in diets. 1966-1973 - now 2019 -
How many other skeletons are out there ignored, forgotten whilst Big Food takes advantage of incomplete information, ? scientific error, ? other unknown manipulations in interpretations and thinking !!
Click to expand...


Basically whilst " scientists" will tell you that scientific method has progressed since the 1960's I'm inclined to disagee. The problem is that today ALL control subjects are already eating rubbish, so any comparison to that is not comparing anything useful with anything else useful. At least back in the 1960's there was a chance that the control group was eating a goodly proportion of real foods including their sat fats, so when they then adjust the diet you have something that kinda resembles #lchf versus the test. In those early studies the control group (ie a lower carb diet) wins a great deal of te time .
 
Hi,

I find if you grin a packet Flaxseeds and sunflower seeds and keep them separate in a jar. Every morning mix 2 tablespoons of sunflower and 3 table spoons of flax seed in milk it really works wonder by keeping the sugar levels low. Give it a try folks better than toast or cereals.
 
Back
Top