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Old 04-11-2014, 06:56   #1
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Default The ADA website

You would think the American Diabetes Association website would only provide the best, latest medical information for controlling your T2DM. That website says eat whole grains like oatmeal and brown rice along with moderate portions of fish and chicken. Most people here say eat LCHF. Also, some people can seem to eat anything they want and never develop diabetes. There must be a strong genetic component I suppose. Also, what about in Japan in some areas where they eat mostly rice and vegetables with just a little meat and they seldom develop diabetes and the diet is 80-90% carbs? Seems like they would all have diabetes or a lot more of them would have it than they do now.

Thoughts anyone?

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Old 04-11-2014, 07:55   #2
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You would think the American Diabetes Association website would only provide the best, latest medical information for controlling your T2DM. That website says eat whole grains like oatmeal and brown rice along with moderate portions of fish and chicken. Most people here say eat LCHF. Also, some people can seem to eat anything they want and never develop diabetes. There must be a strong genetic component I suppose. Also, what about in Japan in some areas where they eat mostly rice and vegetables with just a little meat and they seldom develop diabetes and the diet is 80-90% carbs? Seems like they would all have diabetes or a lot more of them would have it than they do now.

Thoughts anyone?
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Old 04-11-2014, 08:00   #3
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Carbs are not the cause of diabetes.

People do not eat their way to diabetes, but lowering carbs can keep your diabetes under control.

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Old 04-11-2014, 11:39   #4
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Carbs are not the cause of diabetes.

People do not eat their way to diabetes, but lowering carbs can keep your diabetes under control.
Sugar causes diabetes. It's about as proven as proven can be. Difficult to separate sugar from carbs in general because the usually come togehter in virtually every population. That doesn't mean sole cause or even necessary cause. We can't rule out diabetes happening without sugar ever being on the scene, but where is such a population?

The link between increased sugar consumption and increased diabetes has been clear for at least 40 years if not longer, but a more thorough case for causality via a huge meta-study can be seen
.

Pre-agricultural populations and the few who clung to that way of eating into the 20th century didn't have carbs (in any significant quantity), sugar OR diabetes. A modern individual may or may not want to go back THERE, but it's a critical data point just the same.

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DX: 9/2009 A1C=10.7
A1C 2/2010: 6.7 (DX + 4 months)
A1C 5/2010: 6.0 (DX + 8 months)
A1C 8/2010: 5.7 (DX + 11 months)
A1C 11/2010: 5.1 (DX + 14 months)
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Old 04-11-2014, 13:16   #5
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Quote:
Originally Posted by DalaiLama'sCat View Post
Carbs are not the cause of diabetes.

People do not eat their way to diabetes, but lowering carbs can keep your diabetes under control.
Some people do if you have the genetic predisposition or some other environmental(drugs, contamination, etc.) factor have damaged your mitochondria or metabolic process. There are plenty of millions about 75% of the population that don't develop diabetes. They may not be good for health specially in the high amount eaten today. But some people have the resilient genetics that can absorb any possible damage. At least with regard to full blown diabetes they may harm you in others ways.

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Old 04-11-2014, 14:41   #6
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Some people do if you have the genetic predisposition or some other environmental(drugs, contamination, etc.) factor have damaged your mitochondria or metabolic process. There are plenty of millions about 75% of the population that don't develop diabetes. They may not be good for health specially in the high amount eaten today. But some people have the resilient genetics that can absorb any possible damage. At least with regard to full blown diabetes they may harm you in others ways.
Some experts have predicted that 75% who somehow resist the onslaught of the modern diet and DON'T get diabetes may drop as low as 45% (i.e., diabetes rates of 55%) in only a few coming decades, three or so. What use is genetics at that point? It's about what we eat. It keeps getting worse and diabetes keeps getting more and more.

How come 2/3 of us today apparently wouldn't have gotten D prior to 1970 (statistically speaking). So, are we "genetically predisposed" or are we NOT? That just doesn't compute. And if and when as predicted D rates to go 55%, what about those "new" 45%? In today's world they were "not" genetically predisposed but in the future they will? Genetics is not changing. The crap we eat is and it ain't getting better for most of the population.

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Salim Morgan, T2
66 Years
DX: 9/2009 A1C=10.7
A1C 2/2010: 6.7 (DX + 4 months)
A1C 5/2010: 6.0 (DX + 8 months)
A1C 8/2010: 5.7 (DX + 11 months)
A1C 11/2010: 5.1 (DX + 14 months)
A1C 9/2011: 5.6 (DX + 2 years)
A1C 7/2012: 5.5 (DX + 2 years 10 months)
A1C 1/2019: 5.5
Diet: Approximately C:10;P:15;F:75 (as % calories)
Exercise: Not much. Stairs at home & work.
NO MEDS, No Highs, No Lows
Grandkids: 22

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Old 04-11-2014, 14:48   #7
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One of the biggest risk factors for type 2 diabetes is being overweight, and a diet high in calories from any source contributes to weight gain. Being overweight causes type 2 diabetes. Eating sugar does not cause diabetes.

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Old 04-11-2014, 14:52   #8
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IMHO, they're pushing whole grains and brown rice because it's the lesser of two evils. They probably figure that if they tell people to stop eating all bread, rice, and pasta, no one will, but it they can get them to switch, it'll help.

Also, I wonder if a lot of their recommendations are based on what they think a Type 1 should eat to avoid hypos, and are also based on older forms of insulin or a population who didn't have access to meters. And, as I've said before, they were probably developed for a population who was a lot more physically active than we are today.

I adapt their guidelines to what applies to me and what works for me. To start, I'm a desk worker and have a hard time getting in even my daily walk. Second, I'm not a Type 1 and I'm not on insulin, so I don't have to worry about dangerous hypos. Third, I do have access to meters, and my meters read over 200 when I eat "healthy whole grains" and the numbers of carbs they recommend.

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Old 04-11-2014, 15:06   #9
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I believe it's all the chemical and refined foods that is present in our diets.
Here in North America, with the busy lifestyle and both parents working full time jobs, there isn't much time to prepare meals from scratch. Plus all these readily available foods, processed this and that, commercials for junk food constantly bombarding our youth to try a new flavor of chips, cookies, candy bar etc., a fast food joint in every corner. Eating on the go, mass production of food stuffs, GMO's and putting refined sugars in everything.
I've recently looked that up and manufacturers put some form of sugar in the food for longer shelf life and cheaper production. So I started investigating my cupboards and I'm horrified to see sugar everywhere!
I grew up in a provincial town in the Philippines and the foods we ate were pretty simple and always home cooked. We did eat a lot of rice, but also veggies from the garden, fruits from the trees in the backyard. A lot of seafood from the local markets. Treats like soda, candy and cake were reserved for special occasions like birthdays and Christmas time. If we wanted a sweet treat, we get a sugar cane or homemade boiled candy once in a while. Growing up, I've never heard of diabetes, nut, dairy allergy or celiac.

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Old 04-11-2014, 15:22   #10
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check this out:

Boneless Barbecue "Wings": Diabetes & Heart Healthy Cookbook, 2nd Edition: American Diabetes Association®

What would that do to you BG level!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Corn Flakes -- just crazy....

Their recommended daily is to keep carbs under 200g per day -- are they nuts???????

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