What was the name of the program?Thanks for the welcome. Yes I’m finding it hard to forget years of low fat conditioning. The nutritionist at the diabetes prevention program told me I could follow the low carb diet, but she was not comfortable advocating the high fat content that is encouraged. Hence I left the program.
Thanks for the welcome. Yes I’m finding it hard to forget years of low fat conditioning. The nutritionist at the diabetes prevention program told me I could follow the low carb diet, but she was not comfortable advocating the high fat content that is encouraged. Hence I left the program.
I am concerned as the low carb/Keto way of eating is becoming more popular that the message of replacing fat for carbs is being left out.
For me increasing fats as I lowered the amount of carbs I ate was key to success.
It kept my blood sugar from rising after I ate and as a result kept me being hungry all the time.
Worse still is the risk that people will still be encouraged to use polyunsaturated seed oils as their primary source of fat, and will then end up actually increasing their consumption of them. In turn doing untold inflammatory damage to their bodies.
At a very basic level - jut think about it as high fat simply being higher than the now common reduced/low/"lite" fat stuff that people eat. All you will be doing is eating enough normal fat in your food to replace the fuel no longer coming from carbs - you're not actually expected to shovel lumps of lard into you face.hi I’m newly diagnosed with prediabetes. I was enrolled on a diabetes prevention program in my area, but was very disappointed that the low carb idea was not really explored. I’ve now left that group, bought a book, and have lost 6lb! . But I could do with support and ideas and generally more of an understanding of how this works. The high fat content worries me a bit, but that’s what probably makes this diet reasonably easy!
I agree, Canola oil here is very popular and is marketed as being healthier the olive oil and because its “local” being encouraged.
I have never used it in my home but have noticed now that I am more careful when eating out that my joints are less sore.
CanadaOut of curiosity, where is here?
That is pretty terrible that canola is being marketed as healthier then olive oil.
hi I’m newly diagnosed with prediabetes. I was enrolled on a diabetes prevention program in my area, but was very disappointed that the low carb idea was not really explored. I’ve now left that group, bought a book, and have lost 6lb! . But I could do with support and ideas and generally more of an understanding of how this works. The high fat content worries me a bit, but that’s what probably makes this diet reasonably easy!
I look at it as being full, rather than high, fat. It took me a while to get used to the idea that a full fat yoghurt was better for me than a low fat one but I got there in the end. You can always find my milk in the fridge at work as it’s the only blue top in a sea of red and green!Thanks for the welcome. Yes I’m finding it hard to forget years of low fat conditioning. The nutritionist at the diabetes prevention program told me I could follow the low carb diet, but she was not comfortable advocating the high fat content that is encouraged. Hence I left the program.
hello Jarole and welcome to the forum,
Think you will find the issue with some oils is the method of extraction. As far as i am aware any cold pressed oil is fine.
As for "high" fat causing problems, my cholesterol levels have gone down as my consumption of cheese, full fat yoghurt and cream has gone up.
Daphne917 has a good attitude - full fat rather than high fat. that makes a lot of sense to me alo. after all full fat geek yoghut is only 10g per 100g not exactly huge amount and no added sugar needed.
Hope this helps.
best wishes for a healthier future
Liz[/QUOTE
thanks for the reassurance, yes I must think full fat not high fat. Very interesting about your cholesterol.
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