Why won't we tell diabetics the truth?

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  • 7 Post By VeeJay
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Why won't we tell diabetics the truth?


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Old 06-22-2017, 01:06   #1
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Default Why won't we tell diabetics the truth?

An article by Dana Rogers, RD on Robb Wolf

Nothing new to us here, but a good read nonetheless.

https://robbwolf.com/2017/01/05/why-...ics-the-truth/

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If type 2 diabetes is a result of uncontrolled blood sugars, you would think that we should be telling folks to reduce their intake of sugar
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I’m appalled constantly at the misinformation we nutrition experts are telling folks with diabetes. It’s all over the place. The “everything in moderation” mantra, and how we need to eat less meat, less fat, and more whole grains, is a pervasive theme drilled into young dietitians, and spread to the public through our dietary guidelines. This information is making people sick
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Why can’t we tell folks who have diabetes the truth: that eating an “everything in moderation,” high carb, low fat and low protein diet will increase your chances of a completely preventable disease (in the case of type 2) that can lead to a very uncomfortable death?
There's photos of the covers of a diabetic magazine - nothing but sugary desserts. I cringe every time I see these magazines knowing that diabetics have been lied to that they can safely eat these things.
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Old 06-23-2017, 20:47   #2
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The problem is that high carb/low fat is not a moderate diet. There is such a thing as a moderate carb/moderate fat diet that would work to prevent diabetes in most, but how many people would actually fit that given the immense eye-candy of desserts and fast food?

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Old 07-27-2017, 13:31   #3
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I share your concern and disgust. When I initially introduced myself here many years ago, someone who replied to me was a person who developed t2d after years of following a "healthy lifestyle" regimen involving a diet based in whole-grain carbohydrates (IIRC).

The book Good Calories, Bad Calories by Gary Taubes is very educational and informative to my way of thinking. The gist of the book is that the demonization of dietary fat and cholesterol that became so fashionable during the seventies and eighties was based on a moral panic force-fed to the public by the media and ideologically-invested parties in the medical establishment, and the science driving said moral panic was inconclusive at best.


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Old 07-27-2017, 15:23   #4
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Few individuals practicing in the healthcare industry even know the truth. They are still following advice that was wrong in the '50's and '60's. Nothing will change as long financial gains trump actual cures and actual elimination of disease.

In the 20th century it seems like many diseases were actually eliminated and those that contributed the most became heroes in the scientific community. I think the prize back then was success and humanitarian advancement rather than building a monster cash cow.

In several books I've read even cancers can be hugely prevented. Our sedentary lifestyle, WOE in what and how much, sleeping habits have a lot to do with it.

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Old 07-27-2017, 19:19   #5
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Quote:
Originally Posted by Bunjee View Post
The problem is that high carb/low fat is not a moderate diet. There is such a thing as a moderate carb/moderate fat diet that would work to prevent diabetes in most, but how many people would actually fit that given the immense eye-candy of desserts and fast food?
Not to mention that it is a very unnatural diet which fails to trigger the satiety response properly. It is virtually impossible for a human to stick with that long-term. Hence the concept of "diet" - something done for a while only. Typically, the pent-up dissatisfaction will set up urges which MORE than reverse whatever was accomplished during the "diet". For this reason, ALL diets including the one you mentioned "work" while adhered to. However, the subsequent failure rate of the next few years for the mainstream diets stands at 97%. Great for the diet industry and its profits but not so good for its victims!

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Old 07-28-2017, 19:23   #6
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I agree that high carb/low fat is impossible to stick with long term. High carb/high fat is not as that has been the diet of most of the world for many generations. The fat is from cooking oil.

Nick, I personally feel more people would do better returning to the advice given out in the 50s. The 4 food groups (5 if you include chocolate) was infinitely better than the pyramid. The younger generation in my extended family have switched to SMALLER plates as a means of holding portion control in check so that they too don't develop diabetes, which is so strong in our family. It's really hard to find those plates, but surprisingly, these were a standard dinner size in the 40s. My Mom wanted to sell off her China and I told her maybe we should just eat on that every day instead (not machine washable, so it's not going to sell her).

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Old 07-28-2017, 20:17   #7
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Now that you mention it, I do recall that "antique" plates are about the same size as our set's "lunch plates". We, also, only use the smaller plates. Started doing this years ago. Now the large plates seem so huge!

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A1C in the 5% range.
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Eat no grains
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Old 07-30-2017, 13:56   #8
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Quote:
Originally Posted by VeeJay View Post
Now that you mention it, I do recall that "antique" plates are about the same size as our set's "lunch plates".
Our plates are a "normal" size (normal for all time, not just normal for now). However, our flatware is enormous. The "dessert" fork is the size of normal forks. I have tested the teaspoon; it holds a teaspoon. Haven't tried the soup spoon; it's big so I'll bet it's kind of generous. We use the bigger and smaller pieces almost interchangeably. Good thing Miss Manners isn't at our house observing how we use the "wrong" flatware for our food...

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