My husband was diagnosed with Type 2 diabetes about a month ago. He has really made some lifestyle changes and no longer takes sugar in his tea. However, he was talking to a neighbour who is also diabetic, and she told him to eat full fat yoghurts as they are lower in sugar than the low fat ones. Is this true and is that what he should be doing? I have looked and the sugar is lower but is the full fat going to be bad for him? Many thanks.
Fruit Yoghurts
- Thread starter bugs1952
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dbr10
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Hi. Full fat yogurts are fine, although to have zero added sugar my wife buys Irish Yogurts fruit yogurts. They do both low-fat and fatty but use sweeteners
daisy1
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@bugs1952
Hello and welcome to the forum
I always choose low carb high fat yoghurts, as with anything else. It helps to keep my levels lower and stable. Here is the information we give to new members and I hope this will be useful to you and your husband. Ask more questions and someone will be able to help.
BASIC INFORMATION FOR NEWLY DIAGNOSED DIABETICS
Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.
A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you’ll find over 150,000 people who are demonstrating this.
On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.
The role of carbohydrate
Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.
If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.
The bad news
Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.
The good news
People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.
Controlling your carbs
The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:
Reduce your carbohydrates
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.
Choosing better carbohydrates
Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
http://www.diabetes.co.uk/food/diabetes-and-whole-grains.html
The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.
Read more on carbohydrates and diabetes
LOW CARB PROGRAM:
http://www.diabetes.co.uk/low carb program
Eating what works for you
Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.
To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.
The blood sugar ranges recommended by NICE are as follows:
Blood glucose ranges for type 2 diabetes
Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:
Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to bloodglucose testing supplies.
You may also be interested to read questions to ask at a diabetic clinic
Note: This post has been edited from Sue/Ken's post to include up to date information.
Hello and welcome to the forum
I always choose low carb high fat yoghurts, as with anything else. It helps to keep my levels lower and stable. Here is the information we give to new members and I hope this will be useful to you and your husband. Ask more questions and someone will be able to help.BASIC INFORMATION FOR NEWLY DIAGNOSED DIABETICS
Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.
A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you’ll find over 150,000 people who are demonstrating this.
On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.
The role of carbohydrate
Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.
If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.
The bad news
Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.
The good news
People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.
Controlling your carbs
The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
There are two approaches to controlling your carbs:
- Reduce your carbohydrate intake
- Choose ‘better’ carbohydrates
Reduce your carbohydrates
A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.
The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.
Choosing better carbohydrates
Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
http://www.diabetes.co.uk/food/diabetes-and-whole-grains.html
The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.
Read more on carbohydrates and diabetes
LOW CARB PROGRAM:
http://www.diabetes.co.uk/low carb program
Eating what works for you
Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.
To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.
The blood sugar ranges recommended by NICE are as follows:
Blood glucose ranges for type 2 diabetes
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 8.5 mmol/l
- Before meals: 4 to 7 mmol/l
- 2 hours after meals: under 9 mmol/l
- Before meals: 4 to 8 mmol/l
- 2 hours after meals: under 10 mmol/l
Access to blood glucose test strips
The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:
- structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
- self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education
Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to bloodglucose testing supplies.
You may also be interested to read questions to ask at a diabetic clinic
Note: This post has been edited from Sue/Ken's post to include up to date information.
TorqPenderloin
Well-Known Member
- Messages
- 1,599
- Type of diabetes
- Type 1
- Treatment type
- Insulin
High fat yoghurts are fine IF you're otherwise restricting your calories and/or you severely restrict your carbohydrate intake. However, a diet heavy with fat and carbohydrates is not a good combination unless weigh gain is your goal.
A gram of fat contains more than 2x the calories of a gram of carbohydrate. Consequently, restricting your fat intake can cut down on a lot of extra calories. In contrast, severely restricting your carb intake (usually to less than 50g/day) causes your body to undergo a change in where it seeks energy from glycolysis (glycogen being the primary source) to ketosis (ketones being the primary source).
When your body remains in glycolysis and you maintain a caloric surplus (consume more than you expend) that creates additional glucose/glycogen which is potentially stored as body fat.
A gram of fat contains more than 2x the calories of a gram of carbohydrate. Consequently, restricting your fat intake can cut down on a lot of extra calories. In contrast, severely restricting your carb intake (usually to less than 50g/day) causes your body to undergo a change in where it seeks energy from glycolysis (glycogen being the primary source) to ketosis (ketones being the primary source).
When your body remains in glycolysis and you maintain a caloric surplus (consume more than you expend) that creates additional glucose/glycogen which is potentially stored as body fat.
Thanks everyone for your replies. I actually managed to find low fat and low sugar yoghurts, but he hasn't tried one yet. Things are going well so far, so hope that continues.
