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Low fat and low calorie foods can help reduce your risk of developing diabetes type 2

Low fat, low calorie and low sodium diets have resulted in what? An epidemic of obesity in adults and rising numbers of children are now struggling with their weight. Type 2 Diabetes now outstrips all other conditions with regards to cost to the NHS and there are 4 million of us in the UK. Forty years of this dogma has done us no favours at all.
 
My weight finally reduced then stabilised when I stopped counting calories and starting counting carbs. This was after a lifetime of yo-yo dieting. I don't think that Slimming World's carb heavy Green diet did me any favours in the long run as I always regained the weight plus some.
 
I agree, Antje77. It does indeed look appetizing. The same might also apply to a fruity diet yoghurt which may be low in fat and calories but proportionally high in carbs. Maybe a reduction in fat and calories could lead to weight loss, a secondary effect of which could be better blood glucose control. It would be interesting to know the reasons behind this post.
 
Dr Snoddy said:
I agree, Antje77. It does indeed look appetizing. The same might also apply to a fruity diet yoghurt which may be low in fat and calories but proportionally high in carbs. Maybe a reduction in fat and calories could lead to weight loss, a secondary effect of which could be better blood glucose control. It would be interesting to know the reasons behind this post.
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Agree, but this looks low carb as well, contrary to a diet yoghurt :) It just needs a bit of cheese, meat, cream or tofu to go with it to fill you up, if it isn't already in the meal, and you'd probably need to give the mysterious triangle on the left to the chickens to make it truly low carb. On the other hand, if the mystery triangle is very tasty, I'm willing to inject for it. If it isn't, my chickens will love it and we'll all be happy!
 
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Would help if we Knew what is in it perhaps the OP would give us a bit more detail other than just a photo and some unverifiable claims.
 
SRARY said:
Low fat and low sodium tooView attachment 29293
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It may...

But a well balance meal practically guarantees flatline glucose every time...

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I would say I am the stereotypical Type 2 who responds to low carb input. There are different theories about what causes Type 2; for me it is hi GI carbs and sugar rich foods and drinks.

To get my reversal I removed oats, banana bread, soda bread, baked beans, hash browns, crisps, potato waffles, rice and peas, yams, green banana, biscuits, health bars, bread fruit, dumplings, oranges, grapes, dates, pancakes, rice pudding, rice, potatoes, pasta, scones, orange juice (excessive), polo mints, extra strong mints, rice pudding, apple / cherry pies, occasional milk chocolate, vegetable oils, thickening starches. These were the high blood sugar and fat adding substances. (Some of these I think would have been fine without the accumulative load or eating 2 carb types at a meal e.g. rice and peas with yam).

What I kept throughout my bad health to good health journey, is all of the previous meat, fish, shell fish and previous low gi vegetables. So for me the hypothesis that animal protein causes Type 2 doesn't hold

The foods of old did not cause the modern issues. My family now get our milk, full fat cream and natural live yogurt from a local farm (the milk is not homogenised).
 
20+ years of low fat, no added salt and all home cooked food!! Did my no good, so where did this come from? I am a lot more healthier and a lot lighter on Low carb, High fat!!

Where is the evidence?
 
Mbaker said:
I would say I am the stereotypical Type 2 who responds to low carb input. There are different theories about what causes Type 2; for me it is hi GI carbs and sugar rich foods and drinks.

To get my reversal I removed oats, banana bread, soda bread, baked beans, hash browns, crisps, potato waffles, rice and peas, yams, green banana, biscuits, health bars, bread fruit, dumplings, oranges, grapes, dates, pancakes, rice pudding, rice, potatoes, pasta, scones, orange juice (excessive), polo mints, extra strong mints, rice pudding, apple / cherry pies, occasional milk chocolate, vegetable oils, thickening starches. These were the high blood sugar and fat adding substances. (Some of these I think would have been fine without the accumulative load or eating 2 carb types at a meal e.g. rice and peas with yam).

What I kept throughout my bad health to good health journey, is all of the previous meat, fish, shell fish and previous low gi vegetables. So for me the hypothesis that animal protein causes Type 2 doesn't hold

The foods of old did not cause the modern issues. My family now get our milk, full fat cream and natural live yogurt from a local farm (the milk is not homogenised).
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What you said is exactly how it applies to me. When I keep carbs low, I see low BG. I know without a doubt that animal protein does me good. Carbs and I are on a 'shoot on sight' type arrangement that goes both ways.
 
Birdwoman said:
20+ years of low fat, no added salt and all home cooked food!! Did my no good, so where did this come from? I am a lot more healthier and a lot lighter on Low carb, High fat!!

Where is the evidence?
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Apparently ALL guidelines from NICE and the NHS has to be Evidence Based, but they are keeping this evidence hidden from scrutiny. I have not seen any of this evidence being presented to back up their claims for Eatwell, for example. Even Ancel Keys study only has the conclusions published, but no access to his raw data that he apparently based his recommendations on, or even his statistical analysis that he used to justify. Just his thoughts and conclusions that launched a thousand low fat foods.
 
Oldvatr said:
Apparently ALL guidelines from NICE and the NHS has to be Evidence Based, but they are keeping this evidence hidden from scrutiny. I have not seen any of this evidence being presented to back up their claims for Eatwell, for example. Even Ancel Keys study only has the conclusions published, but no access to his raw data that he apparently based his recommendations on, or even his statistical analysis that he used to justify. Just his thoughts and conclusions that launched a thousand low fat foods.
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Exactly!! And we all followed like sheep thinking we were doing good!!

If they cannot produce evidence it makes you wonder why and if there really is any.
 
Mbaker said:
I would say I am the stereotypical Type 2 who responds to low carb input. There are different theories about what causes Type 2; for me it is hi GI carbs and sugar rich foods and drinks.

To get my reversal I removed oats, banana bread, soda bread, baked beans, hash browns, crisps, potato waffles, rice and peas, yams, green banana, biscuits, health bars, bread fruit, dumplings, oranges, grapes, dates, pancakes, rice pudding, rice, potatoes, pasta, scones, orange juice (excessive), polo mints, extra strong mints, rice pudding, apple / cherry pies, occasional milk chocolate, vegetable oils, thickening starches. These were the high blood sugar and fat adding substances. (Some of these I think would have been fine without the accumulative load or eating 2 carb types at a meal e.g. rice and peas with yam).

What I kept throughout my bad health to good health journey, is all of the previous meat, fish, shell fish and previous low gi vegetables. So for me the hypothesis that animal protein causes Type 2 doesn't hold

The foods of old did not cause the modern issues. My family now get our milk, full fat cream and natural live yogurt from a local farm (the milk is not homogenised).
Click to expand...
This is absolutely how I have gone from an HB1aC of 125 on diagnosis needing both Novarapid and Lantus insulin to control my blood sugars to absolutely no insulin and a not too bad HB1aC of between 42 and 44. I achieved the HB1aC of 125 by eating low fat high carb and the 42 to 44 with low carb, animal protein and full fat everything.
 
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