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Old 06-22-2012, 01:28   #41
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I hate that food manufacturers add sugar or starch to everything. It makes buying convenience food so much more difficult than it should be, plus the food tastes worse for it. I hate sugary salad dressings, so I've basically given up trying to buy the bottled stuff and just make it at home in a food processor.

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Old 06-22-2012, 08:07   #42
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Have a look The graph is in French Units - like blood glucose i.e. grams per litre rather than mg per decilitre - so shift the decimal point to get numbers that make some sense to you. I don't think I got a problem with this picture
John, the green line, your total cholesterol, takes a sharp up turn and then goes down. Is that good or bad?

Your HDL, LDL and tryglicerides look great. They are steady.

I do not know which way to turn the decimal point, to the left or to the right.

I am going by whether the lines have sharp spikes and are not steady. That makes sense to me. I am glad that you shared it with me. Thank you.

I am glad that your diet is working for you. Mine works for me!!

I do not put anybody's diet down, please do not put my diet down. I feel that we are each individuals and our diets suit our individual needs. There are several diets for diabetes.

When I see a sudden spike in my meter, I check to see what I ate is new or something was added to what I ate. Sometimes, one of the foods I eat has had something added to it. I then delete it from my diet.

Another sneaky thing they do is put "insignificant amounts of carbs, fat and sugar." They do not have to include it in their carb, fat or sugar content at all. They add up just the same.

Ruth

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Old 06-22-2012, 10:43   #43
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John, the green line, your total cholesterol, takes a sharp up turn and then goes down. Is that good or bad?

Your HDL, LDL and tryglicerides look great. They are steady.

I do not know which way to turn the decimal point, to the left or to the right.

I am going by whether the lines have sharp spikes and are not steady. That makes sense to me. I am glad that you shared it with me. Thank you.

I am glad that your diet is working for you. Mine works for me!!

I do not put anybody's diet down, please do not put my diet down. I feel that we are each individuals and our diets suit our individual needs. There are several diets for diabetes.

When I see a sudden spike in my meter, I check to see what I ate is new or something was added to what I ate. Sometimes, one of the foods I eat has had something added to it. I then delete it from my diet.

Another sneaky thing they do is put "insignificant amounts of carbs, fat and sugar." They do not have to include it in their carb, fat or sugar content at all. They add up just the same.

Ruth
Ruth,

The basic assumption - flawed - is that total cholesterol should be less that 2 grams per litre (200 mg per decilitre). My total started off below this figure - good in itself but not so good when you examine how it was made up. It then climbed above 200 before dropping to just below it in November - at 198.

The issue was at the start my HDL(blue line) was too low (39) where the accepted wisdom wanted me above 40. That got sorted within the first three months and is now pretty stable around 100.

My LDL (yellow line) was ok but it was higher than my HDL. It's been pretty stable.

My triglycerides(red line) started off a bit high - 95 (although acceptable) They's now pretty good hovering around 50.

One of the moderators (Moon I think) told me that the various units the lab uses tend to be confusing and that the absolute values aren't really that useful and that the better way of looking at the profile is to take the ratios of the total to HDL, LDL to HDL and triclycerides to HDL.

I agree particularly when the total figure doesn't equal HDL + LDL + Triglycerides!

Anyway, the standard for these ratios is
  • Total/HDL - under 5,
  • LDL/HDL - under 3,
  • Triglycerides/HDL - under 2.
So, my ratios are
  • Total/HDL - Aug 2010 3.5 - Nov 2011 1.9 (acceptable becoming good)
  • LDL/HDL - Aug 2010 2.1 - Nov 2011 0.8 (acceptable becoming good)
  • Tri / HDL - Aug 2010 2.5 - Nov 2011 0.4 (bad becoming excellent)
Answering your question, the climb in total followed by the drop was a consequence of the improvement in HDL followed by a re-balancing of the mix - so basically it wasn't an issue.

But you're right on food labels - they try to hide minor "recipe enhancements" - read "cost cutting additions" and the only way you discover that something you used to enjoy is no longer safe is the hard way! I'm lucky - Judy does most of that homework for me but it means she has to spend a lot of time reading French labels which are skilfully designed to be hard to read but which stick to the letter of the law!

There doesn't seeem to be any safe "convenience food" option any more and that is a real pain for folk who don't have a lot of time to shop with what amounts to a paranoid approach to labels!


John

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Old 06-22-2012, 10:55   #44
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And, you can't buy proper Greek yoghurt any more. It's all low fat. Really makes me cross. (Please take note, here's a gap in the market, you belaboured Greeks)

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Old 06-22-2012, 13:29   #45
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And, you can't buy proper Greek yoghurt any more. It's all low fat. Really makes me cross. (Please take note, here's a gap in the market, you belaboured Greeks)
My mother just bought some for her diet after much insistence on my part and they only sold non-fat and 2% at the store. Argh!

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Old 06-22-2012, 13:38   #46
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Hi John and Stephanie,

John, thank you for explaining it in terms that I can understand. Here in the USA, we just get numbers and not graphs.

I prefer the graphs. They make more sense to me, now that you have explained it to me. Thank you very much for helping me to understand it.

John, you have a wonderful wife. I know that you are thankful to have been smart enough to marry her.

Stephanie, the Greek government is going through a bad to worse situation. That effects the economy, the food supplies that it receives and everything else. Try another high fat yogurt from another country.

What country do you live in?

Everyone is right about the instant cereal, it spikes my blood sugar. Even though the ones I have tried are gluten-free, they add extra sugar.

Has anyone tried sugar-free popsicles this summer? They have some insignificant amounts of carbs and fat, though. They sure taste good during the hot weather.

Ruth

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Old 06-22-2012, 13:50   #47
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Ruth,

We don't get graphs here either - muggins here did that one!

You're right about Judy. My only question is regarding her sanity. What in heaven's name prompted her to marry me :-)

The yogurt Stephanie is looking for has little to do with Greece itself. It's supposed to be yogurt made in the Greek style, so hunting another brand down is Stephanie's challenge. But sifting through all the "healthy" low fat/sweetened versions will take more patience than I've got! Good luck Stephanie.

What summer? We haven't seen much so far. In any case I mistrust ALL sugar substitutes. I am pretty sure that it was the aspartame that triggered my migraines and the fact that I don't know exactly what the others do means they stay out of my system as well.

It'll be home made (by Judy) popsicles for me if we do finally see a summer!

John

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Old 06-22-2012, 14:41   #48
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The nearest to full fat Greek yoghurt I have found is Clandeboye Estate Greek Style Yoghurt. 4.1 g carbs of which 2.9 sugars per 100 g. Fat 6.4 g. So only a small tablespoonful per day. Hello, Fiesta, I live in the east of England.

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Old 06-22-2012, 14:56   #49
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Originally Posted by stephanieruth View Post
The nearest to full fat Greek yoghurt I have found is Clandeboye Estate Greek Style Yoghurt. 4.1 g carbs of which 2.9 sugars per 100 g. Fat 6.4 g. So only a small tablespoonful per day. Hello, Fiesta, I live in the east of England.
Finally....a great reason to live in Los Angeles! Just about every store I go to sells full-fat versions of everything, including Greek yogurt. Boy, a little goes a long way!

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