Dave Russell
Active Member
- Messages
- 39
- Location
- Huddersfield
- Type of diabetes
- Type 2
- Treatment type
- Diet only
- Dislikes
- Broccoli, Cauliflower and Cabbage
I read the blog The Nutritional Thingy by JoKalsbeek. I think it is very good. I'm interested in a low card diet so it was good to read. It states that "if you ditch the carbs, you should up another macro-nutrient to compensate" (Fats and/or protein) (I didn't know this). Further, I read "Once you’ve worked out how much you can eat, counting your macros could be just what you need to get the results you want." (Why counting the macros is the secret to fitness success).
One part of it states as a meal idea "Leafy green salad with a can of tuna (oil, not brine!),". We had this for tea yesterday (New Years Day - well we didn't have much in, as we forgot to panic buy). Although we only had Tuna in Brine, nonetheless my Blood Glucose readings were great afterwards; hardly changed.
However, I have a question about why it says, "oil, not brine.". Is this diabetic specific? should I be more aware of avoiding brine or having oil? What's the evidence and consensus?
Firstly, I think we all know that dietary advice is a minefield - I think we'd all agree fresh tuna is going to be more beneficial than tinned. We're individuals and our diet and lifestyles, and other conditions that come with diabetes are very different (clinical profiles, comorbidities and complications of type 2 diabetes). An important reason we should pay more attention to the assigned healthcare professional team - or at least get their opinion. Unfortunately, I'm newly diagnosed and I'm awaiting an appointment with a nutritionist.
So I found this in the forum (a very old thread), saying that "tuna is cooked before it’s canned and most of the oil is lost during this process... it doesn't count as oily fish" (Tinned Tuna). Although the link they provided is no longer active.
I've read that, in any case, spring water seems the best choice as opposed to oil or brine. A few articles I've read advise that oil drains the oil (what oils are left, presumably) from the fish. E.g. "When you drain oil from oil-packed tuna, some of the omega-3s in the fish go with it. But water and oil don't mix, so when you drain the liquid from water-packed tuna, it does not reduce the omega-3." (Tuna in Oil Vs Water). If that is the case, would brine also be a better choice than oil?
On the other hand, there is a debate about sodium (somewhat obviously) that exists in the brine should be avoided (Should you cut down salt?). Among a few other sources (Is Sunflower Oil Healthy? - that concludes, that this depends "fatty acid composition, how it was processed and stored and the use to which it is put to use." This article then concludes, "salt should be considered the antidote to sugar as it seems to reduce sugar cravings and helps to fix insulin resistance."
One part of it states as a meal idea "Leafy green salad with a can of tuna (oil, not brine!),". We had this for tea yesterday (New Years Day - well we didn't have much in, as we forgot to panic buy). Although we only had Tuna in Brine, nonetheless my Blood Glucose readings were great afterwards; hardly changed.
However, I have a question about why it says, "oil, not brine.". Is this diabetic specific? should I be more aware of avoiding brine or having oil? What's the evidence and consensus?
Firstly, I think we all know that dietary advice is a minefield - I think we'd all agree fresh tuna is going to be more beneficial than tinned. We're individuals and our diet and lifestyles, and other conditions that come with diabetes are very different (clinical profiles, comorbidities and complications of type 2 diabetes). An important reason we should pay more attention to the assigned healthcare professional team - or at least get their opinion. Unfortunately, I'm newly diagnosed and I'm awaiting an appointment with a nutritionist.
So I found this in the forum (a very old thread), saying that "tuna is cooked before it’s canned and most of the oil is lost during this process... it doesn't count as oily fish" (Tinned Tuna). Although the link they provided is no longer active.
I've read that, in any case, spring water seems the best choice as opposed to oil or brine. A few articles I've read advise that oil drains the oil (what oils are left, presumably) from the fish. E.g. "When you drain oil from oil-packed tuna, some of the omega-3s in the fish go with it. But water and oil don't mix, so when you drain the liquid from water-packed tuna, it does not reduce the omega-3." (Tuna in Oil Vs Water). If that is the case, would brine also be a better choice than oil?
On the other hand, there is a debate about sodium (somewhat obviously) that exists in the brine should be avoided (Should you cut down salt?). Among a few other sources (Is Sunflower Oil Healthy? - that concludes, that this depends "fatty acid composition, how it was processed and stored and the use to which it is put to use." This article then concludes, "salt should be considered the antidote to sugar as it seems to reduce sugar cravings and helps to fix insulin resistance."
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