re: re chocolate.

[Guest guest]

Glycemic index is not the only criterion for carbohydrate consumption,

though it is useful. The simple truth is that a plurality of carbs are not

good for type twos. This varies depending on exercise and each person's

individual reaction to carbs and medications.

A Ross dark chocolate bar made with Splenda, for example, has only one gram

of usable carbohydrate, so the glycemic index is pretty much irrelevant

when you are talking about one gram of carb. Even with this, however,

individual mileage may vary because most diabetic sweets incorporate

manitol or vegetable glycerines and some people react to these as if they

were sugar, others do not.

Yup, life can get quite complicated for us, but it is better than the

alternative. [grin]

Dan

[Guest guest]

Hi Dan,

What on earth is a " manitol " glycerines?

Thanks,

Walt

Re: re chocolate.

Glycemic index is not the only criterion for carbohydrate consumption,

though it is useful. The simple truth is that a plurality of carbs are not

good for type twos. This varies depending on exercise and each person's

individual reaction to carbs and medications.

A Ross dark chocolate bar made with Splenda, for example, has only one gram

of usable carbohydrate, so the glycemic index is pretty much irrelevant

when you are talking about one gram of carb. Even with this, however,

individual mileage may vary because most diabetic sweets incorporate

manitol or vegetable glycerines and some people react to these as if they

were sugar, others do not.

Yup, life can get quite complicated for us, but it is better than the

alternative. [grin]

Dan

[Guest guest]

Hi Dan, , and others,

And didn't someone state on this list last year that most tests of the GI

were performed on non-diabetics? Someone said that only one test, so far,

had been performed on diabetics and that one was done in Australia. So,

perhaps, we should not consider the GI at all.

Thanks,

Walt

Re: re chocolate.

Glycemic index is not the only criterion for carbohydrate consumption,

though it is useful. The simple truth is that a plurality of carbs are not

good for type twos. This varies depending on exercise and each person's

individual reaction to carbs and medications.

A Ross dark chocolate bar made with Splenda, for example, has only one gram

of usable carbohydrate, so the glycemic index is pretty much irrelevant

when you are talking about one gram of carb. Even with this, however,

individual mileage may vary because most diabetic sweets incorporate

manitol or vegetable glycerines and some people react to these as if they

were sugar, others do not.

Yup, life can get quite complicated for us, but it is better than the

alternative. [grin]

Dan

[Guest guest]

Walter, manitol is a long chain alcohol sugar that is used as a

sweetener. Some people metabolize it as sugar, others do not. Glycerine

is an often used compound for many food and industrial uses. It is also an

alcohol related sugar and seems sweet, hence, is often used to sweeten low

carb products. For some people, this works, I can eat them and not have my

glucose go up, but my wife is affected by them and cannot use them.

This is why each diabetic must be a bloody expert on their own body's

reactions to most everything.

Dan

[Guest guest]

Hi Dan,

Thanks for the rapid response.

What method do you use to test the impact of an individual food or food

ingredient (such as the impact of anitol glycerine)? Is it just testing your

blood before and after ingesting it? If so, how long do you have to wait

before you consider that the effect will register on your monitor?

Thanks,

Walt

RE: re chocolate.

Walter, manitol is a long chain alcohol sugar that is used as a

sweetener. Some people metabolize it as sugar, others do not. Glycerine

is an often used compound for many food and industrial uses. It is also an

alcohol related sugar and seems sweet, hence, is often used to sweeten low

carb products. For some people, this works, I can eat them and not have my

glucose go up, but my wife is affected by them and cannot use them.

This is why each diabetic must be a bloody expert on their own body's

reactions to most everything.

Dan

[Guest guest]

Dan, That proves what I've been saying to the diabetic nurse, that each

person is different and not all insulin or other meds will work the same for

everyone, and not all foods work the same in each person. Thanks.

RE: re chocolate.

> Walter, manitol is a long chain alcohol sugar that is used as a

> sweetener. Some people metabolize it as sugar, others do not. Glycerine

> is an often used compound for many food and industrial uses. It is also

an

> alcohol related sugar and seems sweet, hence, is often used to sweeten low

> carb products. For some people, this works, I can eat them and not have

my

> glucose go up, but my wife is affected by them and cannot use them.

>

> This is why each diabetic must be a bloody expert on their own body's

> reactions to most everything.

>

> Dan

>

>

>

>

[Guest guest]

Walter, um, manitol and glycerine are two different items, not one. [grin]

Personally, I test for a food item by eating it first thing in the morning

and checking BG one hour later. There are more exhaustive ways to do this,

but my morning reading is nearly always identical, so it is a good time to

test things. Nothing like a dark chocolate bar for breakfast. [grin]

Dan

[Guest guest]

Walt wrote:

" And didn't someone state on this list last year that most tests of the GI

were performed on non-diabetics? Someone said that only one test, so far,

had been performed on diabetics and that one was done in Australia. So,

perhaps, we should not consider the GI at all. "

Damn it! That's the end of my chocolate! LOL!

Hi Walt.

I cannot remember the post concerned which quoted the research stuff about the

index, but then I was still very new to the list. I will browse the archives and

check it out. I would be interested to see what sources the poster in question

quoted.

I must say with the greatest respect that if the statistics which are to the

effect that only one of the trials on the glycemic index involved diabetics is

correct, I would find it har to believe especially since a number of diabetics

round here seem to be doing well enough on it. I must concede that I also know

of a number of instances where the glycemic index has not been the answer. Sure,

I would agree that the glycemic index should be resorted to advisedly and even

if it works, should merely be regarded as one of the possible tools in diabetes

management rather than as an ends within itself, but I would think that to just

discard the glycemic index wholesale, is perhaps a bit rash?

There are also researches that have been done, whether flawed or not, which

suggest that other tools in the management of diabetes is suspect, but I would

not just accept those results just like that either, since, as I have pointed

out, those researches, and for that matter, all researches, arguably contain one

flaw or another, depending on the manner in which the research is being

interpreted.

Cheers.

" I will lead the blind by ways they have not known, along unfamiliar paths I

will guide them; I will turn the darkness into light before them and make the

rough places smooth. These are the things I will do; I will not forsake them. "

(Isaiah 42 verse 16)

[Guest guest]

Dan wrote:

" What method do you use to test the impact of an individual food or food

ingredient (such as the impact of anitol glycerine)? Is it just testing your

blood before and after ingesting it? If so, how long do you have to wait

before you consider that the effect will register on your monitor? "

Hi Dan.

I use the trusty glucometer and usually test immediately before and then about

90 minutes after. This gives me an indication of what the thing does.

Cheers.

" I will lead the blind by ways they have not known, along unfamiliar paths I

will guide them; I will turn the darkness into light before them and make the

rough places smooth. These are the things I will do; I will not forsake them. "

(Isaiah 42 verse 16)

[Guest guest]

Dan wrote:

" Nothing like a dark chocolate bar for breakfast. [grin] "

Dark chocolate is my favourite! I'm coming over for breakfast! LOL! I'm doing

research on the beneficial effects of dark chocolate on diabetics! LOL! Whose

your doctor? I'm changing! LOL!

Cheers.

" I will lead the blind by ways they have not known, along unfamiliar paths I

will guide them; I will turn the darkness into light before them and make the

rough places smooth. These are the things I will do; I will not forsake them. "

(Isaiah 42 verse 16)