Tophat1900
Well-Known Member
- Messages
- 2,407
- Location
- Australia
- Type of diabetes
- Type 3c
- Treatment type
- Other
- Dislikes
- Uncooked bacon
A small slice of red capsicum does it for me in those situations. It doesn't take much.
You are pointing out that maybe saturated fats can increase insulin resistance. @Caeseji was asking if his current readings could indicate Physiological Insulin Resistance. This is not the same as the diabetic insulin resistance that you are discussing. Physiological IR (PIR) is a situation where the body detects very low glucose and gets worried there won't be enough for the brain, so cells are triggered to reject the glucose there is and it gets sent to the brain. I don't understand the biology behind it but it leads to an increased fasting level and increased levels pre meals. (The base line levels). It does not affect the actual rise we see from before to after eating. It is normally temporary, and can be resolved quickly by increasing carbs by a small amount. It doesn't happen to everyone, or at least if it does, they don't notice because the rises are fairly small, but none the less, consistent.
A small slice of red capsicum does it for me in those situations. It doesn't take much.
omg this is how I am feeling these days.I’ve been reading most of the morning about this, and about how saturated fats (ie fats from red meat, chicken, pork, and processed meats etc) increase insulin resistance so type 2’s trying to eat low carb/higher fat and protein should only eat unsaturated fats like nuts and avocados and fresh fish. No cheese, dairy, processed meat, freah meat with fat in it, etc.
I don’t know about the UK but avocados and fresh fish aren’t exactly cheap in Australia, and apparently eating too many nuts can be bad too.
If carbs = death, too much protein = insulin resistance and kidney problems and fat = insulin resistance and coronary disease which is apparently the biggest cause of death of us type 2’s, exactly what are we supposed to eat?
My answer was going to be green leafy vegetables but apparently they cause kidney disease too.
I just listened to a delightful podcast of Ivor's (on Paul Saladino's podcast) and they spent a nice amount of time discussing the (minority of) individuals that do respond poorly to diets high in saturated fats, particularly cheese. So it's a thing, even Ivor acknowledges. The question is - which of us does it apply to? I think we can only know by testing - blood sugar, lipids, etc. I sorely hope I am not one of them because I adore every ounce of cheese, yogurt, and cream in my diet. In fact, I might rather die ignorant if I am one of those unfortunates that is sensitive to sat-fats.I'm not being argumentative, but that is pretty much the same standard advice T2's are given and it's done nothing to help for at least the last 50 years. Fat is not the enemy, meats are not the enemy, we've been eating these foods for millions of years. If they were as claimed, basically killing us, we wouldn't be sitting here having this conversation. We'd of died off as a species a long time ago. What has had a major impact on chronic disease rates over the last 50 yrs is carbohydrate consumption in the form of sugars, grains and potatoes etc. This creates a state of hyperinsulemia (Too much insulin in your system) and insulin resistance, the pancreas just cannot deal with the amounts of carbs being eaten. This also causes fatty liver. When people go low carb and avoid the grains and eliminate sugar, they improve blood glucose levels, they improve their liver health and remove the massive burden on the pancreas, liver and their general health. Blood glucose becomes more stable. If you want to know more about hypernsulemia etc, check out the links I posted further down.
The low fat advice and only eat 3 weeks a week is absurd. Along with the eat healthy grains advice. I'm not bashing you. So please don't think I am. It is daunting when you are trying to figure out stuff soon after diagnosis. Here are a few links that may interest you.
Ivor Cumin's, https://thefatemperor.com/blog/ - is a bio-engineer with a wealth of knowledge. He covers a lot of diet info, including cholesterol and various other topics. Just scroll through his blog for topics that interest you. He interviews a lot of top specialist in different fields. I've learnt a lot from him And there are plenty of other podcasts available.
For diet and low carb meals etc, take a look at www.dietdoctor.com
@Jim Lahey will recommend Dr.Jason Fung, I think he's a great source of info also.
Good luck with your appointment.
I just listened to a delightful podcast of Ivor's (on Paul Saladino's podcast) and they spent a nice amount of time discussing the (minority of) individuals that do respond poorly to diets high in saturated fats, particularly cheese. So it's a thing, even Ivor acknowledges. The question is - which of us does it apply to? I think we can only know by testing - blood sugar, lipids, etc. I sorely hope I am not one of them because I adore every ounce of cheese, yogurt, and cream in my diet. In fact, I might rather die ignorant if I am one of those unfortunates that is sensitive to sat-fats.
daily variety of vegetables, variety > quantity. moderate protein, a steak not a whole cow, eggs, good fats, coconut, avocado(homemade guacamole healthier-ingredient variety wise), olives, olive oil, butter from 100% milk, if goats milk better. nuts, variety over quantity.omg this is how I am feeling these days.
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