tag:blogger.com,1999:blog-9174025374821038087.post5482788379974624135..comments2024-01-29T17:51:55.608+00:00Comments on Nige's Diet & Nutrition Blog: Diabetes: which are the safest carbohydrates?Nigel Kinbrumhttp://www.blogger.com/profile/03368973941328529619noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-9174025374821038087.post-54666755387079670482014-08-29T07:17:38.081+01:002014-08-29T07:17:38.081+01:00All my nutrient levels have always been and are cu...All my nutrient levels have always been and are currently fine. Fat T2 -- lost 70+ pounds with switch to VLC. Not very active though getting more so. Endocrinologist says I am definitely still IR. No test on beta cells that I know of. Tried RS for a couple of months: big mistake -- did nothing for my BG levels and triggered psoriasis flares again, which had 95% abated after about a month off grains.wordsilknoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-31826695910770637462014-08-29T07:07:57.956+01:002014-08-29T07:07:57.956+01:00Good news about your Vitamin D level. How about yo...Good news about your Vitamin D level. How about your Mg, Vitamin K2, Mn, Cu, Zn intakes etc?<br /><br />Are you a thin T2 or a fat T2 (pardon the personal questions)? Activity levels? As your fasting BG is fine, your liver isn't IR. High PP BG is a disposal issue. Have you had any tests on your beta cells?Nigel Kinbrumhttp://nigeepoo.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-76733198915017010602014-08-29T06:56:44.658+01:002014-08-29T06:56:44.658+01:00Nevertheless, chickpeas spike my blood glucose gre...Nevertheless, chickpeas spike my blood glucose greatly. I'm well aware that my experience is n=1 -- though it's actually n=2 since my dad also cannot eat peas, chickpeas, carrots, and sweet corn without spiking through the roof. Oh, and for both of us, milk, but not full cream, spikes BG. I've found GL to be frequently irrelevant. Took me a quite while to learn how to eat to my meter as all the diabetes "classes" I was required to attend pushed the ADA diet -- a bad diet for diabetics. My vitamin D levels were and continue to be excellent and were for years before I was even categorized as pre-diabetic. Managed to get from A1C 8.4 in Feb 2014 to A1C 5.2 just last week -- tried a lchf (mostly keto) diet beginning a year ago since the ADA diet was not doing anything. 100g of carbs is way too high for me (and my dad).wordsilknoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-84657429262677045292014-08-29T06:14:35.244+01:002014-08-29T06:14:35.244+01:00Hi, and thanks for commenting.
Firstly, be aware ...Hi, and thanks for commenting.<br /><br />Firstly, be aware that your n=1 experience may not apply to others. Chickpeas shouldn't spike blood glucose. Please see http://nigeepoo.blogspot.co.uk/2011/02/insulin-resistance-solutions-to.html for things that may improve your glucose tolerance. I went from IGT (8.7mmol/L in OGTT) to NGT (3.7mmol/L in OGTT) by correcting Vitamin D insufficiency.<br /><br />Secondly, you are "eating to your meter", as all diabetics should. You therefore know which foods spike your blood glucose and therefore which foods to avoid or cut down on.Nigel Kinbrumhttp://nigeepoo.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-71166095695884179032014-08-29T05:54:48.418+01:002014-08-29T05:54:48.418+01:00I'm a T2 diabetic. Peas, raw carrots (and cook...I'm a T2 diabetic. Peas, raw carrots (and cooked carrots), chickpeas, and sweet corn spike my blood glucose big time. The rest of the stuff on your list I don't know about, except konjac and cold potatoes -- cold potatoes aren't so bad and konjac doesn't spike my bg at all. Be careful what you recommend.wordsilknoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-72124746881087453452013-05-12T20:07:03.143+01:002013-05-12T20:07:03.143+01:00We stumbled over here different website and thoug...We stumbled over here different website and thought I <br />might check things out. I like what I see so i am just following you.<br />Look forward to looking at your web page repeatedly.<br /><br />My website ... <a href="http://Web.Ict-Nobel.eu:91/author/MadelineM" rel="nofollow">Web.Ict-Nobel.eu:91</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-64899364915230087402013-05-12T13:46:00.851+01:002013-05-12T13:46:00.851+01:00I eat meals of P+F+C now. I just eat anything I wa...I eat meals of P+F+C now. I just eat anything I want, without pigging-out.Nigel Kinbrumhttp://nigeepoo.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-67039364851038773422013-05-12T13:33:34.517+01:002013-05-12T13:33:34.517+01:00Slightly off topic, but I find that a small potato...Slightly off topic, but I find that a small potato with my steak really completes the meal. I do not buy the Guyanet belief that protein in and of itself is "uniquely satiating." (His words.) <br /><br /><br /><br />There was a whole discussion of this at CS/Evelyn's blog. Stephan linked to a study which purported to prove that this is true - sharp-eyed Jane noticed that the diet that brought on the highest PP insulin was the most satiating - it was higher protein, but had substantial carb. (I forget exact %s.) <br /><br /><br /><br />I suspect that that's it - if I don't get a certain combination of protein/insulin, I don't get that PP insulin surge. And I'm not satisfied. I can't get no satisfaction from protein alone, therefore, I can't say it's "uniquely satiating." Only in tandem with the right amt. of carbs.Diana Moonnoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-40453000200881900742013-05-12T00:57:27.925+01:002013-05-12T00:57:27.925+01:00If the oil is mostly monos + sats, it won't ox...If the oil is mostly monos + sats, it won't oxidise. What you're doing sounds mostly harmless.<br />Lol.Nigel Kinbrumhttp://nigeepoo.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-38341263818178633732013-05-11T23:25:34.951+01:002013-05-11T23:25:34.951+01:00I slice my potatoes thickly (quarter them, if not ...I slice my potatoes thickly (quarter them, if not big, then might slice those quarters if the potato is really big), soak them, spray them lightly with oil and bake them in a convection oven @400 degreesF. <br /><br /><br /><br />I have the courage of my convections.Diana Moonnoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-79151686981344163712013-05-11T17:38:20.775+01:002013-05-11T17:38:20.775+01:00Me: "Waiter, waiter! Is this three bean salad...Me: "Waiter, waiter! Is this three bean salad?" <br /><br />Waiter: "They used to be, sir."Nigel Kinbrumhttp://nigeepoo.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-20324952018651798962013-05-11T16:47:13.852+01:002013-05-11T16:47:13.852+01:00Not frying potatoes really reduces acrylamide (and...Not frying potatoes really reduces acrylamide (and flavour)!<br /><br /><br />I guess that soaking chipped potatoes reduces the starch content, as it's overheated starch that forms acrylamide. In school, we learned that soaking chipped potatoes in glucose solution made the chips (fries to you!) brown more quickly. More Maillard, less acrylamide?Nigel Kinbrumhttp://nigeepoo.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-81017346599684172002013-05-11T15:55:34.109+01:002013-05-11T15:55:34.109+01:00I recognize Marks & Spencer Three Bean Salad!I recognize Marks & Spencer Three Bean Salad!LeonRovernoreply@blogger.comtag:blogger.com,1999:blog-9174025374821038087.post-2434016308425496242013-05-11T14:57:19.631+01:002013-05-11T14:57:19.631+01:00Soaking potatoes reduces acrylamide. Dunno what it...Soaking potatoes reduces acrylamide. Dunno what it does to the starch. Now starch is good (when resistant). Can hardly keep up.<br /><br />http://www.sciencedaily.com/releases/2008/03/080306075222.htmDiana Moonnoreply@blogger.com