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Dr David Unwin
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<blockquote data-quote="Southport GP" data-source="post: 1032357" data-attributes="member: 74036"><p>Hi</p><p>I have so much to be grateful to you all for.</p><p></p><p>A great deal has changed in the three years since I joined up. Back then the low carb approach was regarded as possibly dangerous by many of my colleagues so the support and encouragement you all gave was vital to me. Since then I have been humbled to discover how much you motivated, clever people know about your disease and how much I could learn from you all.</p><p></p><p><strong>Thirty five years ago at medical school we were all taught that basically diabetes was about sugar and that the best way to treat it was to cut sugar out, as sugar was a sort of 'metabolic poison' to someone with diabetes.</strong></p><p>Its odd how the medical profession has drifted from this position and taken the general public with them. My older patients still call it <strong>'Sugar diabetes'</strong> which underlines the point about its causation.</p><p></p><p> Your low-carb forum firstly reminded me of what I had no business forgetting and then when I found that tens of thousands of people with diabetes found the approach helpful I realized I must try and get other doctors to see the light too. Since then the dangers of sugar have become clearer but still few folk realize that starchy carbs like bread rice or pasta are digested down into surprisingly large amounts of sugar.</p><p><strong>How many know that a slice of brown toast (no jam) is equivalent to five teaspoons of sugar or a small baked potato to eight</strong>!! (This is calculated via the glycaemic index)</p><p> Very important information if you have diabetes.</p><p></p><p>I am now working on how to get this info out there!</p><p>Again Thank You</p></blockquote><p></p>
[QUOTE="Southport GP, post: 1032357, member: 74036"] Hi I have so much to be grateful to you all for. A great deal has changed in the three years since I joined up. Back then the low carb approach was regarded as possibly dangerous by many of my colleagues so the support and encouragement you all gave was vital to me. Since then I have been humbled to discover how much you motivated, clever people know about your disease and how much I could learn from you all. [B]Thirty five years ago at medical school we were all taught that basically diabetes was about sugar and that the best way to treat it was to cut sugar out, as sugar was a sort of 'metabolic poison' to someone with diabetes.[/B] Its odd how the medical profession has drifted from this position and taken the general public with them. My older patients still call it [B]'Sugar diabetes'[/B] which underlines the point about its causation. Your low-carb forum firstly reminded me of what I had no business forgetting and then when I found that tens of thousands of people with diabetes found the approach helpful I realized I must try and get other doctors to see the light too. Since then the dangers of sugar have become clearer but still few folk realize that starchy carbs like bread rice or pasta are digested down into surprisingly large amounts of sugar. [B]How many know that a slice of brown toast (no jam) is equivalent to five teaspoons of sugar or a small baked potato to eight[/B]!! (This is calculated via the glycaemic index) Very important information if you have diabetes. I am now working on how to get this info out there! Again Thank You [/QUOTE]
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