Wednesday, September 8th, 2010

Archive for the ‘High Carbohydrate Diabetes Inducing Diet’ Category

High Carbohydrate Diabetes Inducing (HCDI) diet

Friday, June 4th, 2010

There is internal squabbling regarding certain aspects of paleo diet interpretation.  There are various people commidifying their own interpretation of a hunter-gatherer diet.  And there are certain lines drawn in the sand regarding duplicating a paleolithic diet vs. using it as a guide within the context of a modern food supply chain.  For the most part, all of these discussions are very courteous.

There may be an unpleasant person from time to time that hurls insults rather than sticking to science… but that for the most part is rare and far between.

Gary Taubes

Like the story Gary Taubes tells about physicists giving presentations only to EXPECT them to be criticized by their fellow physicist peers, I find that paleo adherents enjoy debating the finer points to following the paleo diet and evolutionary fitness approaches because in the end it’s about finding what’s best for you.  Closing your eyes to other opinion, and considering learning as something akin to admitting your wrong… well that’s just… stupid.

Nothing sucks more than that moment during an argument when you realize you’re wrong.  But aint it cool to change your opinion and then be right!

I will admit here and now, that at first I didn’t really understand the reason at first Kurt Harris came on to the scene and seemed to rock the paleo established boat.  Well, referring to the mention of Taubes that debate should be welcomed and expected…  Harris was questioning the paleo status quo!  Regardless of whether I agreed with some of his points, I should have been cheering him on for doing so (as I do now).   If you are a William Davis guy, or a Kurt Harris guy, or a De Vany guy, or Sisson, or Peter from hyperlipid, etc., if these guys agree to disagree on issues from saturated fat to the need for supplementation in the attempt to advance scientific discovery in interpreting the research, clinical trials and n=1 samples, then all the better.

Let the discussions in this ever growing community never become static.  Lay a Venn diagram over any of the aforementioned people and their respective interpretations match up 85-95%.  Ah, and that 5-15% reckoning is what paleo blogs are all about sometimes, aint it?

We’re all against sugar, HFCS, high levels of carbohydrates (from grains in particular)  in our diet.  We’re all for amounts of fat and protein in our diet commensurate with human paleolithic history, but mainly because it’s healthy for maintaining lean muscle mass, bone health, and good HDL/tri profile, among many other things.  We’re (mostly) for a good amount of vegetables, fruits in moderation.  There’s a bit of disagreement about dairy and levels of saturated fats amongst the godfathers in our midst.

A bit of bickering and vanity aside, we’re all on the same side of the barricades wanting to propagate solid info to help people, hoping to assist our loved ones to prevent obesity, diabetes, heart disease, etc.  Agreed?

OK, I’ll take that as a “Yes.”

Let me introduce you to the other side of the coin, the High Carbohydrate Diabetes Inducing (HCDI) diet supporters.

Corn syrup, a party drink at a recent HCDI conference

They’re not a friendly bunch toward the scientific method.  They are more like the physicists who abhor any intellectual discussion regarding the flip side of their views.  They believe their science is decided from the reality such as it was back in 1975.  Any subsequent endocrinological/biochemistry research over the last 30 years that goes against their sandy hypothesis is simply heretical.

the HCDI high priest, Ancel Keys

However, infighting is common amongst them within their highcarb/lowfat belief system.  A belief system, without any research documenting it to be true, that mandates that animal fats cause people to become obese and have high cholesterol EVEN though the science shows it’s from an excessively high carbohydrate diet unseen in human history.

They all believe that high levels of carbohydrate from wheat, corn, rice, potatoes and beans are fine.  Even though high carbohydrates cause high blood sugar and sustained high blood sugar causes Type II diabetes, and makes life miserable for a Type I diabetic, well, this is besides the point because it doesn’t fit with their belief system.

They all chant, “Eat plenty of fruits and vegetables as well to round out your high carbohydrate intake!”  As if a variety of carbohydrate sources in their High Carbohydrate Diabetes Inducing diet will somehow lessen your chances of developing Metabolic Syndrome.

High Carbohydrate Diabetes Inducing (HCDI) Diet Junkfooders

You are in for a sweet surprise.  Check out this video.  (for those of you checking out this in google reader, yes there’s youtube video here, I’ll get the hang of this at some point).

High Carbohydrate Diabetes Inducing (HCDI) Diet Vegetarians

I like shopping at farmers’ markets, though I rarely rarely have a chance to do so.  I have had a comment or two encouraging me to do so, I appreciated it, took note, but with my schedule I try to make the most healthy and humane (for the animals that I eat) choices.  Whole Foods is a great place for convenience.  I like shopping at Whole Foods.  I will continue to shop at Whole Foods even though they may endorse the vegetarian version of the High Carbohydrate Diabetes Inducing (HCDI) diet.  See here for a great rundown of the situation by Jimmy Moore.

The way I see it, even though they’re becoming anti-meat and pro-High Carb Diabetes Inducing diet, every grocery store sells grains and sugary products.  As long as Whole Foods continues to sell grassfed and/or organic meat and seafood, I’ll avert my eyes from their silly HCDI diet logos.  After all, I already have to avert my eyes from the bread, cereal and pasta aisles at every grocery store I go to.

High Carbohydrate Diabetes Inducing (HCDI) Diet Lowfatters

This quote from Dean Ornish’s website regarding the Spectrum diet.  I think it pretty much says it all:

“For example, most people in this country have elevated cholesterol levels. They are initially advised to follow a diet based on the National Cholesterol Education Program or American Heart Association guidelines—i.e., less red meat, more skinless chicken, etc. For some, that’s sufficient to lower their cholesterol levels enough, but not for most people. Many are then told, “Sorry, it looks like diet didn’t work for you” or, “You failed diet.” Then, they are usually prescribed cholesterol-lowering drugs, which they are told they will need to take for the rest of their lives.”

When Dean wasn’t hocking the Spectrum showing a bit more tolerance for meat, he was hocking The Life Choice diet.  Here’s a summary excerpt from this site:

“You can eat the following foods whenever you feel hungry until you are full (but not until you are stuffed):

Beans and legumes (lentils, kidney beans, peas, black beans, red Mexican beans, split peas, soybeans, black-eyed peas, garbanzos, navy beans, and so on)

Fruits (apples, apricots, bananas, strawberries, cherries, blueberries, oranges, peaches, raspberries, cantaloupes, watermelons, pears, honeydew melons, pineapples, tomatoes, and so on)

Grains (corn, rice, oats, wheat, millet, barley, buckwheat, and so on)

Vegetables (potatoes, zucchini, broccoli, carrots, lettuce, mushrooms, eggplant, celery, asparagus, onions, sweet potatoes, spinach, and so on)

You can eat the following foods in moderation:

Nonfat dairy products, including skim milk, nonfat yogurt, nonfat cheeses, nonfat sour cream, and egg whites
Nonfat or very low-fat commercially available products, including whole grain breakfast cereals, Health Valley chili (and many other Health Valley products), Kraft Free nonfat mayonnaise and salad dressings, Guiltless Gourmet tortilla chips, Quaker Oats oatmeal, Nabisco fat-free crackers, Fleishmann’s Egg Beaters, Pritikin soups.

Here are the foods to avoid as much as possible:

Meats (all kinds, including chicken and fish)
Oils (all kinds) and oil-containing products, including margarines and most salad dressings
Avocados
Olives
Nuts and seeds
High-fat or “low-fat” dairy, including whole milk, yogurt, butter, cheese, egg yolks, cream, and so on
Sugar and simple sugar derivatives (honey, molasses, corn syrup, high fructose syrup, and the like)
Alcohol
Any commercially available product with more than two grams of fat per serving”

How many grams of carbohydrates would you eat following the above diet?  100 grams?  200 grams?  400 grams?  If you eat no fat, you probably aren’t going to eat that much protein either.  And the protein that you will eat will be from plant based sources which will add to your carbohydrate intake already excessively high from all of the beans, legumes, fruits and grains at the top of your list.

High Carbohydrate Diabetes Inducing (HCDI) Diet Food Pyramid

From the My Pyramid website regarding daily grain intake:

“How many grain foods are needed daily?

The amount of grains you need to eat depends on your age, sex, and level of physical activity. Recommended daily amounts are listed in the chart.  Most Americans consume enough grains, but few are whole grains. At least ½ of all the grains eaten should be whole grains.

Daily
recommendation*
Daily minimum amount
of whole grains
Children
2-3 years old
3 ounce equivalents**
1 ½ ounce equivalents**
4-8 years old
4 – 5 ounce equivalents**
2 – 2 ½ ounce equivalents**
Girls
9-13 years old
5 ounce equivalents**
3 ounce equivalents**
14-18 years old
6 ounce equivalents**
3 ounce equivalents**
Boys
9-13 years old
6 ounce equivalents**
3 ounce equivalents**
14-18 years old
7 ounce equivalents**
3 ½ ounce equivalents**
Women
19-30 years old
6 ounce equivalents**
3 ounce equivalents**
31-50 years old
6 ounce equivalents**
3 ounce equivalents**
51+ years old
5 ounce equivalents**
3 ounce equivalents**
Men
19-30 years old
8 ounce equivalents**
4 ounce equivalents**
31-50 years old
7 ounce equivalents**
3 ½ ounce equivalents**
51+ years old
6 ounce equivalents**
3 ounce equivalents**

*These amounts are appropriate for individuals who get less than 30 minutes per day of moderate physical activity, beyond normal daily activities. Those who are more physically active may be able to consume more while staying within calorie needs.”

So, a healthy 18-30 year old man should eat 1/2 pound of grains per day, and if he’s getting more exercise, he should eat more grains!!!

So, here’s the nutritional breakout of 8 ounces of Macaroni, whole wheat, cooked:

Grams Calories %-Cals
Calories
280
Fat
1.2
10
4
 %
Saturated
0.2
2
1
 %
Polyunsaturated
0.5
4
1
 %
Monounsaturated
0.2
1
1
 %
Carbohydrate
59.8
226
81
 %
Dietary Fiber
6.3
Protein
12.0
43
15
 %
Alcohol
0.0
0
0
 %

Here’s the nutritional breakout of 2 ounces of sugar:

Grams Calories %-Cals
Calories
219
Fat
0.0
0
0
 %
Saturated
0.0
0
0
 %
Polyunsaturated
0.0
0
0
 %
Monounsaturated
0.0
0
0
 %
Carbohydrate
56.7
219
100
 %
Dietary Fiber
0.0
Protein
0.0
0
0
 %
Alcohol
0.0
0
0
 %

As an active 18-30 year old male, I am recommended a minimum of 4 ounces of grains per day, if I’m active 8 ounces or more of grains.  Using my example of macaroni, it’s the carbohydrate caloric equivalent to 2 ounces of sugar.

With my 8 grams of macaroni I only get 280 total calories (226 calories coming from the carbs that will turn to sugar when I ingest it), leaving me about 1750 more calories to make up for the rest of my daily intake of calories.  I have many more carbohydrates to eat before I get to about 2,000 calories.  And there’s not a lot of nutritional bang for my high carb macaroni buck here to boot.

The renowned Dr. Richard Bernstein successfully recommends only 12 grams or less to many of his patients with diabetes… for an entire day.  These 8 ounces of grains would give me 56 grams of carbohydrates, more than 4 times the amount Dr. Bernstein would recommend to one of his patients.  AND I’m only getting 12% of my daily caloric intake from it!  How many more grams of carbohydrates am I going to eat on this food pyramid before I get to 2,000 calories?  200 grams of carbohydrates?  400 grams of carbohydrates?

Here’s the nutritional breakout of 8 ounces of beefsteak:

Grams Calories %-Cals
Calories
571
Fat
34.0
307
54
 %
Saturated
13.3
120
21
 %
Polyunsaturated
1.3
11
2
 %
Monounsaturated
14.2
128
22
 %
Carbohydrate
0.0
0
0
 %
Dietary Fiber
0.0
Protein
61.9
264
46
 %
Alcohol
0.0
0
0
 %

571 total calories.  46% of which are from protein, unlike only 15% from the 8 ounces of macaroni.  No carbohydrates.  However, with my broccoli or spinach, along with a side salad I may get about 10 grams or so of carbohydrates or less.  Wow, a couple more meals like this in the day and I’d be lucky to reach 30 grams of carbohydrate, and I’ll be full and satisfied with good meat, good vegetables, and maybe even a slice of melon.

My paleo sisters and brothers, we may agree to disagree about milk, about nuts, about which oil to cook with, about the caloric % of saturated fat that’s the best.  But I’m so happy that we all agree that there just isn’t a place in our diets for these grains, corns, rices, beans and potatoes.  We’re not discussing the best way to send ourselves and the ones that we love into the wonderful world of diabetes and all of its related metabolic syndrome companions like our friends promoting the HCDI diet.

The HCDI’ers may bicker about how much fat is acceptable, but they all agree on the main aspect of the High Carbohydrate Diabetes Inducing (HCDI) Diet.  Just look around you!

This 86% increase is from meat?  Hmmm.  No.  Could it be because many people are following the HCDI advice from the HCDI junkfooders, HCDI vegetarians, HCDI lowfatters, and HCDI food pyramiders?  You can’t see me, but I’m nodding my head up and down.

We may not agree with the High Carbohydrate Diabetes Inducing Diet goal, but I got to hand it to them, the HCDI’ers are really succeeding in living out their diet’s namesake.  

Posted in High Carbohydrate Diabetes Inducing Diet, Insulin, Normal Carb Diet | 2 Comments »

How Dr. Bernstein Rescued my Health: A Diabetes Adventure Tale

Thursday, May 13th, 2010

by Andrea R. Isom

On June 30, 2009 one of my worst fears was realized. I was diagnosed with Type II diabetes, with fasting blood sugar of 273 and a Hemoglobin A1C of 9.3 percent. Although, knowing what I know now, in retrospect, I should not have been surprised.

I had sought help for what I thought was a thyroid problem. I could not lose weight. Despite losing the baby weight plus 10 pounds after a second pregnancy fraught with the complications of gestational diabetes and bringing my blood sugars back to normal after her birth, I was gaining weight inexplicably fast. For six months I had been living on a combination Phase II of the South Beach Diet meets Weight Watchers points system, a 90-minute daily cardio routine and a three-day per week strength training routine. Despite everything, within a 10-week period, I gained back the pregnancy weight plus eight pounds. I was exhausted, I could not concentrate and I didn’t understand why my body would not respond to my weight-loss efforts. I am not quite 5 ft. 3 inches and my weight was approaching a very dangerous 200 pounds.

The doctor who diagnosed me was a naturopathic doctor, not a medical doctor, whose nutrition counsel helped me maintain normal blood sugars during my second bout with gestational diabetes. I expressed my shock because no refined sugar entered my body and I only ate whole grains plus my calories were restricted. She explained that even so, that was more carbohydrate than my body could metabolize, and that recent nutrition research indicated that diabetics should not eat more than 30 grams per day for optimum health. When I asked how on earth would I get my 5-7 servings of fruits and vegetables in for health, she explained that 30 grams of net carbohydrate (i.e. not counting fiber) is equivalent to 15 ½-cup servings of cooked spinach, 60 cups of raw spinach salad (and other greens) and seven servings of broccoli, which would allow for vegetables, but unfortunately very little fruit.

She prescribed Metformin, ER and told me to read Dr. Bernstein’s book and follow his diet. She referred me to an endocrinologist (a 10-week waiting period) and told me to visit my medical doctor immediately to start an insulin regimen as soon as possible. I bought both The Diabetes Diet: Dr. Bernstein’s Low-Carbohydrate Solution and The Diabetes Diet: Dr. Bernstein’s Low-Carbohydrate Solution and read them in two sittings. I started following the nutritional advice immediately. Within 12 hours of starting my fasting blood sugar had come down from 273 to 220 before I started the Metformin. Within four days, fasting blood sugar was under 200 and a week later, the day I saw my medical doctor to receive insulin, it was 153. With low doses of insulin, I brought my fasting and after-meal blood sugars within a normal range within two weeks. After three months on Dr. Bernstein’s program, my A1C was 6.1, the cut off for diabetes. Within six months I reduced it to 5.5.

The medical doctor, who prescribed the insulin while I was waiting to see the endocrinologist, is a practitioner of Internal Medicine and not Endocronology, said that insulin would make me gain weight and I’d need to follow the diet promulgated by the American Diabetic Association. She also told me not to keep “tight control” of blood sugar so that I wouldn’t pass out in a bout of hypoglycemia. She suggested that I not try to lower it below 140. Thankfully, I heeded Dr. Bernstein’s advice, took her with a grain of salt and followed his plan for eating, insulin dosing and preventing hypoglycemia while maintaining healthy glucose control.

As Dr. Bernstein notes in his book, insulin doesn’t make you gain weight, uncontrolled blood sugar fueled by a carb-heavy diet does. I was advised not to exercise until fasting and post-meal blood sugars were below 173 to reduce strain on the heart and to avoid high blood pressure. To my great surprise I lost 5 pounds within the first week without trying. I lost 10 pounds the first month. After nine months, I have lost 30 pounds and two dress sizes. My waist is five inches smaller and I’ve lost my double chin. Best of all, I no longer have to shop at plus-size stores.

Usually when people are diagnosed with diabetes, they are required to attend “diabetes education” programs, co-sponsored by hospitals or HMOs and the American Diabetic Association. You learn to give yourself insulin injections and you are taught to follow an insane carb-heavy, portion controlled, low-fat diet. Because I had diabetes education with my first bout of gestational diabetes, I did not need to attend it with the type-II diagnosis. I knew to stay away from the ADA diet, not just because of Dr. Bernstein’s advice but because when pregnant, my first meal following the ADA diet, with 30 units of insulin was also, my last. My first meal on the ADA plan was breakfast: I had a ½ cup serving of whole grain cereal and 1 cup of skim milk. I was not counting carbs. My blood sugar skyrocketed from 153 to 460. I was taken to the emergency room. I explained to the perinatalogist that I was following the ADA diet advice and he said that is still a huge carb hit. You need to eat protein, good fat and non-starchy vegetables if you want this baby to be born healthy and for me to survive pregnancy complications. “I don’t care what the ADA says,” he advised shaking his head. “You eat what primitive man ate—no grain, except pure fiber.”

I did stay overnight at the hospital for observation, I was given the ADA diabetes diet rather than the regular menu because my condition was “gestational diabetes.” The regular menu consisted of eggs, turkey sausage, toast and a fruit cup and a choice of beverage. My meal was ½ cup of apple juice, 1 cup skim milk, one white-flour pancake with “lite syrup,” egg beaters—a whopping 50 grams of carbs. I explained to the nurse that my perinatologist just told me not to eat this and she said, oh don’t worry, we’ll just compensate you with more insulin. What? I refused to eat the starch, demanded turkey sausage and regular eggs and told the nurse to feed me a regular menu and I’d just pick and choose for myself. I was told that my doctor would have to approve it at which point I called him and told the nurse that was ludicrous, I was trying to follow his orders by demanding a different food choice and if she didn’t comply, I’d have my own food brought in, no one has the right to tell me what I can and cannot eat.

I was angry. Even at the time, I knew enough about nutrition to know that whole wheat is better than white because the fiber would not be absorbed of and I was stunned that a physician would tell me what to eat and the hospital wouldn’t comply. I was a reporter by profession and I wanted to get to the bottom of why a physician would give me nutritional advice that the hospital wouldn’t follow. I called the hospital dietitian and demanded to know why they would feed a diabetic pure sugar for breakfast. She was confused and repeated what I had been served. I re-phrased the question: Why would you feed a diabetic simple sugar, starch in the form of white flour, sugar syrup, peeled processed fruit in sugar and sugar in the form of lactose. She explained that the ADA diet, is calorie restricted and the “starch portions” are bigger when white flour is used, which is usually more satisfying to diabetic patients.

The lunch I refused to eat was a turkey hoagie with mustard, no mayo, peaches in “lite syrup,” skim milk and sugar-free Lorna Doone Cookies. By dinner the situation was remedied because I had ordered in a salad from a nearby deli. Just to note, the nurse did not call the perinatologist because I asked that the menu be changed but because I started ordering in food and was “refusing medical advice.” He set the record straight and from then on, I picked and chose from the regular menu.

I was stunned. How could only one physician know how to care for me but the rest of the hospital was so totally blind to the fact that consuming SUGAR RAISES ONE’S BLOOD GLUCOSE?

I wish I had read Dr. Bernstein’s books back then. His guidance explains how to tell the hospital what to feed you, how to administer your insulin and how not to be put on a glucose-drip IV. He also explains that the diet advice given to diabetics is not based on science, but rather, a political agenda. He explains how to take control of your blood sugar, manage your visits with your diabetes caretakers and how to enjoy eating again. I no longer crave foods that are bad for me, sugar is a literal addiction and I don’t feel deprived. As he says, you don’t need to suffer from the horrible complications of diabetes by taking control of your food intake and nutrition.

In addition, while reading his book, I strongly suspected that I had an undiagnosed case of PCOS, an underlying condition that strongly increases a woman’s chances of developing diabetes. It turns out I did. Most people assume that being fat gives you diabetes, however, in my case what was making me fat was also giving me diabetes and no amount of exercise or traditional low-fat, high-carb diets would ever resolve it.

After nine months on his plan, I have my health back. I am using lower doses of insulin. I have stamina during workouts, my ocular prescription has improved and I feel better than I have since I was a teenager.

I’d like to close with an anecdote. While I was waiting to see the endocrinologist, I wanted to make sure that she would see eye-to-eye with Dr. Bernstein. I called his office in Mamaroneck, NY to see if he had like-minded colleagues in the Portland, Oregon metropolitan area. He answered the call himself. Although, he didn’t, he explained that he had many patients whom he saw only once a year and treated them via email. I explained my insurance situation and he graciously and willingly offered to answer my questions on the spot, free of charge.

Dr. Bernstein shares his wisdom and has a series of monthly teleconferences accessible online at askdrbernstein.com.

Andrea R. Isom is a professional writer and financial analyst who lives in the Portland, Oregon metropolitan area. Her writing has appeared in US News & World Report: America’s Best Colleges, International Treasurer, The Ithaca Journal and dietetic and medical foodservice trade journals.

Please support Dr. Bernstein’s and other researchers’ work at the  Nutrition and Metabolism Society and the Nutrition and Metabolism journal.

Posted in Guest Post, High Carbohydrate Diabetes Inducing Diet, Nutrition and Metabolism Society, gestational diabetes | 4 Comments »

Dr. Bernstein: bread is like sugar on the tongue

Friday, April 23rd, 2010

Consider here the wisdom of Dr. Bernstein.

Dr. Bernstein asserted that the ADA’s recommendation of a diet rich in legumes, low-fat milk, whole grains, fruits and vegetables “creates sugar while fat does not.” He recalled being interviewed with an ADA dietician and asking her how she could recommend whole grain foods when they created high levels of blood glucose. To illustrate, he chewed a slice of whole-grain bread and applied the resulting saliva to a urine glucose test strip. The strip turned black immediately, indicating the instant conversion of the bread to glucose by saliva.

Here’s the youtube video that shows the glucose test strip immediately turning pink actually to blue clearly showing that bread essentially became sugar on the tongue of Dr. Bernstein.  This demonstration begins at about the 1:50 minute mark.

Isn’t it amazing?  Incredibly, the advocate of treating diabetes with a lowfat/highcarb diet consisting of HealthyWholeGrains (yippee!), acts as if she has blinders on her eyes.  She see the truth RIGHT IN FRONT OF HER EYES but yet is so invested in the lowfat/healthywholegrains (Oh my God, they killed Kenny.  You bastards!  Uh, I meah, HealthyWholeGrains, Yippee!) that her pride or fear of loss of profession causes her to carry on with the lowfat/highcarb lie.

So again, Dr. Bernstein believes that a diet rich in legumes, low-fat milk, whole grains, fruits and vegetables “creates sugar while fat does not.”  In other words, this is something that someone who is living with diabetes would want to avoid, right?

So, what does Dr. Dean Ornish say?

“If you want to lose weight, lower blood sugar, or prevent chronic diseases, you’ll need to choose more healthy foods and fewer less healthy ones.  Foods are ranked from the healthiest (group 1), to the least healthy (group 5). Here are some examples.  Group 1: Fruits, fresh vegetables, whole grains, legumes, nonfat dairy, egg whites, soy products.

Pretty freakin’ incredible, isn’t it?  One Dr., a champion lowcarbin’ genius, who has lived with diabetes his whole life, recommends avoiding a diet rich in legumes, low-fat milk, whole grains, fruits and vegetables in order to treat diabetes.  And then you have a lowfat/highcarbin’ Dr. telling you that you may lower your blood sugar with these same foods that will turn a glucose test strip from pink to blue.

I eat fresh vegetables and fruit, but I don’t have diabetes, and my diet is a bit rich in lowcarb/nonstarchy veggies and a bit random with fruit.  Moreover, in any case, a diet rich in fresh vegetables and fruits is a whole lot different than a diet rich also with whole grains, legumes, nonfat dairy and soy products.  If you know someone living with diabetes or who has the desire to avoid becoming Type II, I would recommend watching the youtube clip in this post.

Not to throw stones here but I wonder how many things in my life force me to cling to wearing blinders when someone is showing me a strip turning from pink to blue but I refuse to acknowledge it?

Posted in Glucose, High Carbohydrate Diabetes Inducing Diet | 12 Comments »