Re: low fat diets and diabetes

[Guest guest]

At 04:03 PM 5/29/2002 -0400, you wrote:

>A study done in

>Australia had aborigines with Type 2 diabetes return to their

>hunting/gathering lifestyle and found that their diabetes disappeared. On

>their traditional diet most of their daily calories came from protein and fat

>and very little from carbs. Oddly enough they actually exercised less when

>obtaining their food directly from nature!! There is a great deal of evidence

>that lowering the carbs in the diet inmproves insulin sensitivity. I believe

>that it is irresponsible to promote high carb, low fat diets to diabetics --

>their pancreas' badly need a rest.

That's interesting. The gentleman who wrote the " Hawaii Diet " claims a similar

thing for Hawaiians -- but in that case the diet they returned to was fruit,

vegies, poi, and some fish and meat now and then. Poi was the staple. It's not a

low-carb diet, or high in protein, but apparantly it was quite successful. What

didn't ring true to me was the claim that Hawaiians were mainly vegetarians (?

with all those fish swimming around?). I sometimes wonder (if in fact the story

is true), if the poi, being fermented, might have had something to do with the

results. Having lacto-fermented food with every meal seems to be making a big

difference in my blood sugar, which is kind of unexpected! I can't think why

that would be so particularly, but maybe it has to do with satiation signals or

something.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

----- Original Message -----

From: " Heidi Schuppenhauer " <heidis@...>

> Having lacto-fermented food with every meal seems to be making a big

difference in my blood sugar, which is kind of unexpected! I can't think why

that would be so particularly, but maybe it has to do with satiation signals

or something.

Could it be that the bacteria break down the most readily available sugars?

[Guest guest]

At 12:06 AM 5/30/2002 -0700, you wrote:

>> Having lacto-fermented food with every meal seems to be making a big

>difference in my blood sugar, which is kind of unexpected! I can't think why

>that would be so particularly, but maybe it has to do with satiation signals

>or something.

>

>Could it be that the bacteria break down the most readily available sugars?

Branden Berg

That makes sense, but it seems something else is going on too. Like, if I eat a

steak and vegies, I get hungry in about 4 hours. I eat a steak and vegies and

kimchi, and I get hungry in about 6 hours. Low-starch vegies in both cases.

There just isn't much sugar to digest. Needing to eat constantly has been a

lifelong problem (when I was a kid I'd just pass out), and consistent through

several low-carb and other diets. The only major recent change I've made is to

add more quantity of lacto-fermented vegies (namely kimchi). Lactic acid is a

major signaller of various processes, so it makes sense it would make some

difference somewhere, but it's an unexpected benefit. I'd be interested if

anyone else has had the same experience.

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...