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Diabetics are Carb intolerant
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<blockquote data-quote="Yorksman" data-source="post: 555956" data-attributes="member: 55568"><p>Carb intolerant is not a very good term as it makes it sound like an allergy. It's not, it's a metabolic disorder. You may not be producing enough insulin, or you may be producing it late, ie a delayed response, or you may be resistant to the insulin that you do produce. Type 2 diabetics rarely know what the actual situation is because all that is measured is the glucose in the blood.</p><p></p><p>The other big unknown is the type of carbs that will be OK for you. That's why you test. There are many different types of carbs and many different types of digestive enzymes. Not all humans produce all the same enzymes or in the same quantities. Carbs tend to end with <em>'ose'</em> and the enzyme required to digest it tends to end in <em>'ase'</em>. So for example, the carbohydrate in milk, <em>lactose</em>, requires the enzyme <em>lactase</em> to digest it. About 15% of adults in the UK do not produce any <em>lactase</em> and cannot drink much milk without getting sick. There is a huge list of different carb types and different enzymes.</p><p></p><p>The other aspect is the food preparation. In general terms, the more you mash, boil, pulp or pulverise food, the more you make it easily digestible which, for diabetics, means that the starches are converted more quickly and your blood glucose levels rise more rapidly.</p><p></p><p>Now, you don't want to be walking around with mathematical tables and a calculator working it all out so the easiest thing to do is just test and see what works and what does not work for you. You sort of get the hang of it.</p></blockquote><p></p>
[QUOTE="Yorksman, post: 555956, member: 55568"] Carb intolerant is not a very good term as it makes it sound like an allergy. It's not, it's a metabolic disorder. You may not be producing enough insulin, or you may be producing it late, ie a delayed response, or you may be resistant to the insulin that you do produce. Type 2 diabetics rarely know what the actual situation is because all that is measured is the glucose in the blood. The other big unknown is the type of carbs that will be OK for you. That's why you test. There are many different types of carbs and many different types of digestive enzymes. Not all humans produce all the same enzymes or in the same quantities. Carbs tend to end with [I]'ose'[/I] and the enzyme required to digest it tends to end in [I]'ase'[/I]. So for example, the carbohydrate in milk, [I]lactose[/I], requires the enzyme [I]lactase[/I] to digest it. About 15% of adults in the UK do not produce any [I]lactase[/I] and cannot drink much milk without getting sick. There is a huge list of different carb types and different enzymes. The other aspect is the food preparation. In general terms, the more you mash, boil, pulp or pulverise food, the more you make it easily digestible which, for diabetics, means that the starches are converted more quickly and your blood glucose levels rise more rapidly. Now, you don't want to be walking around with mathematical tables and a calculator working it all out so the easiest thing to do is just test and see what works and what does not work for you. You sort of get the hang of it. [/QUOTE]
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