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LCHF diet question.....
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<blockquote data-quote="vit90" data-source="post: 800715" data-attributes="member: 141633"><p>It's my personal belief that the long standing advice for Type 2 diabetics on moderating their carbs and avoiding fats will only serve to slow the steady deterioration in one's condition. Progressive doctors and diabetic specialists now reject this advice and advocate the LCHF strategy of limiting carbs radically and compensating with an increase in allowable fat consumption, as well as some extra protein. There is now so much evidence that carbs are basically very bad for you unless you can burn them all off consistently while scientific research is revealing that apart from some types of fats (trans-fats found in some commercial food production, for example) even saturated fats are not only safe to consume but desirable.</p><p></p><p>Your soup and Burgen bread sounds great but it exceeds my daily allowance for carbs (30g) in one meal. My aim is to get better, not simply slow down my deterioration. My blood sugar levels are basically now in the normal range every day and hopefully they will improve to the point that indicates that my insulin resistance has been reversed - at least far enough for me to consume more than 30g carbs per day, which is very hard. But while I used to eat 300g or more carbs a day before I was diagnosed, I will never go back to anywhere those levels except on exceptional days. I can see myself aiming for 50g/day most days. The latest thinking is that by limiting carbs and fine-tuning your fat and protein intake you can do a great deal not only to fix your diabetes but address all sorts of problems that can be linked to carbs, including auto-immune diseases (allergies and some types of arthritis, etc.), cardiovascular disease, including high blood pressure, and conditions related to tissue inflammation, like cancer. And this is not 'I think' or the advice of unqualified health gurus; top scientists in their fields are doing the lab work and explaining in detail their findings.</p><p></p><p>The problem is that the healthcare industry and many individuals can't adapt the new thinking fast enough or at all. It's counter-intuitve; we are all programmed to think fats are bad for you and tasty breads and cereals are much healthier. But this advice is probably why most of us are now avid users of this forum.</p></blockquote><p></p>
[QUOTE="vit90, post: 800715, member: 141633"] It's my personal belief that the long standing advice for Type 2 diabetics on moderating their carbs and avoiding fats will only serve to slow the steady deterioration in one's condition. Progressive doctors and diabetic specialists now reject this advice and advocate the LCHF strategy of limiting carbs radically and compensating with an increase in allowable fat consumption, as well as some extra protein. There is now so much evidence that carbs are basically very bad for you unless you can burn them all off consistently while scientific research is revealing that apart from some types of fats (trans-fats found in some commercial food production, for example) even saturated fats are not only safe to consume but desirable. Your soup and Burgen bread sounds great but it exceeds my daily allowance for carbs (30g) in one meal. My aim is to get better, not simply slow down my deterioration. My blood sugar levels are basically now in the normal range every day and hopefully they will improve to the point that indicates that my insulin resistance has been reversed - at least far enough for me to consume more than 30g carbs per day, which is very hard. But while I used to eat 300g or more carbs a day before I was diagnosed, I will never go back to anywhere those levels except on exceptional days. I can see myself aiming for 50g/day most days. The latest thinking is that by limiting carbs and fine-tuning your fat and protein intake you can do a great deal not only to fix your diabetes but address all sorts of problems that can be linked to carbs, including auto-immune diseases (allergies and some types of arthritis, etc.), cardiovascular disease, including high blood pressure, and conditions related to tissue inflammation, like cancer. And this is not 'I think' or the advice of unqualified health gurus; top scientists in their fields are doing the lab work and explaining in detail their findings. The problem is that the healthcare industry and many individuals can't adapt the new thinking fast enough or at all. It's counter-intuitve; we are all programmed to think fats are bad for you and tasty breads and cereals are much healthier. But this advice is probably why most of us are now avid users of this forum. [/QUOTE]
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