Re: [ Re: An alternative Sweetener]

[Guest guest]

>

>> Will I find the links and information you gave very interesting. I cannot

use aspartane as when I do I cannot control my blood sugar. One Diet Coke

sends my bg over 300 in an hour while a real coke only effects it about 30

points (still staying under 200).<<

I'm confused - I thought diet soft drinks have NO sugar in them. Could someone

please clarify this for me?

Thanks,

Rosie

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[Guest guest]

In a message dated 99-02-12 11:21:42 EST, you write:

<< Even the ADA is at fault here. They do admit now that the problem is not

just sugars but ALL carbohydrate >>ottercritter

My diet nurse told me to thiink of carbs as sugar. Robin

[Guest guest]

In a message dated 99-02-12 12:19:54 EST, you write:

<< Anyway, my testing on myself indicated to me

that the consumption of aspartane was effecting my BG. I eliminated it from

my diet entirely and went back to the " pink stuff " in my tea. Since doing

so my BG have stabalized. No more 300+. I exercise on a regular basis and

try to maintain a low carb die >>

Ann: You are doing the right thing for YOU. It might not work for anyone

else. All that matters is that it works for you. If I were taking a

substance and it raised my BG to over 300, I would stop for that reason alone.

You are doing what is BEST for your body and disease. WAY TO GO!! Robin

[Guest guest]

Rosie,

They don't but for some reason they seem to effect my blood sugar readings.

I couldn't get my readings under 300 and was getting really worried as my

Doctor was talking insulin. I read an article on aspartane poisioning

creating a pseudo diabetic condition when consumed in a large quantities of

food (in my case Diet Coke) I immediately stopped all aspartane products

and threw them out. Within a week my blood sugar was under 200 and has

stayed mainly below 130. Just my personal experience.

Ann S

>

>I'm confused - I thought diet soft drinks have NO sugar in them. Could

someone

>please clarify this for me?

>

>Thanks,

>

>

>Rosie

>

>____________________________________________________________________

>More than just email--Get your FREE Netscape WebMail account today at

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>

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[Guest guest]

Ann Stagner writes:

<< << Will I find the links and information you gave very interesting. I

cannot use aspartane as when I do I cannot control my blood sugar. One Diet

Coke sends my bg over 300 in an hour while a real coke only effects it about

30

points (still staying under 200). >> >>

<< I'm confused - I thought diet soft drinks have NO sugar in them. Could

someone please clarify this for me? >>

Ann, when I saw this post I suspect that the writer had eaten a

high-carbohydrate item along with the diet Coke. I didn't bother to reply to

the fellow who wants to sell his product to our group. (That is definitely

against the rules in the newsgroups, but the guy claims that *invited*

him to join this group.) Anyway, I just want to remind you again that this

is the internet, and the statements you read are from us ordinary humans -

who may be right or wrong. Take it all in, but do your own testing; use your

own best judgment. That writer said real Coke, which is loaded with

carbohydrates, spikes her b.g.'s only 20 points, yet Diet Coke takes it over

300. I suspect that something else, like physical illness or stress or some

high-carbohydrate item she ate at around the same time, was the real

culprit. She may write back and ask if I'm calling her a liar. I certainly

am not. I believe she tested her blood and that it read 300, and that she

happened to have had a Diet Coke before testing. But I think something else

caused that spike, and that if she tests and tests and tests, she will

develop expertise about the impact of various foods on her particular body,

and may just shrug off that reading for the anomaly that I believe it was.

Don't take everything you read as gospel.

For instance, the kiwi extract peddler claims his product has NO

carbohydrates. I visited their web page. They do not list the ingredients,

but they claim it is made from kiwi fruit and that it is far sweeter than

sugar. Now, kiwi fruit has 26.3 grams of carbohydrates per cup, and in order

to make it " far sweeter than sugar, " it would have to be *highly*

concentrated. Labels can lie; pitchmen can lie; diabetics can misinterpret

readings. I recently read a statement by a diabetic that cooked carrots were

no problem, but that raw carrots sent his glucose soaring. This is the

opposite of what should be happening. I suspect his statement was based on

one reading, and that something else impacted his levels. In general, root

crops (with the exception of radishes) are high in carbohydrates, especially

when cooked. If a vegetable sweetens when cooked, that is a good indicator

of high carbohydrate level.

Even the ADA is at fault here. They do admit now that the problem is not

just sugars but ALL carbohydrates. But instead of warning us to minimize all

carbs, they want so much to make dealing with the disease seem easy that

they instead tell you that it is now okay to eat sugar. I personally believe

they do a disservice to diabetics by creating that confusion. If you read

their advice to institutions that care for diabetics, you will discover that

the crux of their advice is that they should carefully count the grams of

carbohydrates they are feeding each diabetic patient, and be consistent

about how many grams are in each meal.

The average American eats 300 grams of carbohydrates daily. If I eat more

than 100 grams, I lose my good diabetes control. It isn't easy to avoid

carbs. Walk into any convenience store and you are looking at a room full

of carbohydrates. About the only thing in those places *not* high-carb are

the beef jerky and the pork rinds - neither of which appeals to me.

Restaurants also try to fill us up on cheap, high-carb items like bread and

potatoes. I negotiate deals with them, including switching the carb-laden

items for a vegetable, or knocking some money off the meal because I skip

the " white stuff.

Keep an open mind. Take it all in. Use your own good judgment. This is only

the internet ... we are not oracles, just fellow diabetics.

[Guest guest]

Hi,

The person is ME and I know how to do proper testing. IE same time after

other food, time of day, same type of other food previously, keep everything

as close as possible the same. Anyway, my testing on myself indicated to me

that the consumption of aspartane was effecting my BG. I eliminated it from

my diet entirely and went back to the " pink stuff " in my tea. Since doing

so my BG have stabalized. No more 300+. I exercise on a regular basis and

try to maintain a low carb diet. I don't subscribe to a no carb diet

because the human body used protein to develope muscle and carbs to fuel the

furnace. Carbs are necessary in a moderate amount.

Ann S

Re: [ Re: An alternative Sweetener]

>From: ottercritter@...

>

>Ann Stagner writes:

>

><< << Will I find the links and information you gave very interesting. I

>cannot use aspartane as when I do I cannot control my blood sugar. One

Diet

>Coke sends my bg over 300 in an hour while a real coke only effects it

about

>30

>points (still staying under 200). >> >>

>

><< I'm confused - I thought diet soft drinks have NO sugar in them. Could

>someone please clarify this for me? >>

>

>Ann, when I saw this post I suspect that the writer had eaten a

>high-carbohydrate item along with the diet Coke. I didn't bother to reply

to

>the fellow who wants to sell his product to our group. (That is definitely

>against the rules in the newsgroups, but the guy claims that *invited*

>him to join this group.) Anyway, I just want to remind you again that this

>is the internet, and the statements you read are from us ordinary humans -

>who may be right or wrong. Take it all in, but do your own testing; use

your

>own best judgment. That writer said real Coke, which is loaded with

>carbohydrates, spikes her b.g.'s only 20 points, yet Diet Coke takes it

over

>300. I suspect that something else, like physical illness or stress or some

>high-carbohydrate item she ate at around the same time, was the real

>culprit. She may write back and ask if I'm calling her a liar. I certainly

>am not. I believe she tested her blood and that it read 300, and that she

>happened to have had a Diet Coke before testing. But I think something else

>caused that spike, and that if she tests and tests and tests, she will

>develop expertise about the impact of various foods on her particular body,

>and may just shrug off that reading for the anomaly that I believe it was.

>Don't take everything you read as gospel.

>

>For instance, the kiwi extract peddler claims his product has NO

>carbohydrates. I visited their web page. They do not list the ingredients,

>but they claim it is made from kiwi fruit and that it is far sweeter than

>sugar. Now, kiwi fruit has 26.3 grams of carbohydrates per cup, and in

order

>to make it " far sweeter than sugar, " it would have to be *highly*

>concentrated. Labels can lie; pitchmen can lie; diabetics can misinterpret

>readings. I recently read a statement by a diabetic that cooked carrots

were

>no problem, but that raw carrots sent his glucose soaring. This is the

>opposite of what should be happening. I suspect his statement was based on

>one reading, and that something else impacted his levels. In general, root

>crops (with the exception of radishes) are high in carbohydrates,

especially

>when cooked. If a vegetable sweetens when cooked, that is a good indicator

>of high carbohydrate level.

>

>Even the ADA is at fault here. They do admit now that the problem is not

>just sugars but ALL carbohydrates. But instead of warning us to minimize

all

>carbs, they want so much to make dealing with the disease seem easy that

>they instead tell you that it is now okay to eat sugar. I personally

believe

>they do a disservice to diabetics by creating that confusion. If you read

>their advice to institutions that care for diabetics, you will discover

that

>the crux of their advice is that they should carefully count the grams of

>carbohydrates they are feeding each diabetic patient, and be consistent

>about how many grams are in each meal.

>

>The average American eats 300 grams of carbohydrates daily. If I eat more

>than 100 grams, I lose my good diabetes control. It isn't easy to avoid

>carbs. Walk into any convenience store and you are looking at a room full

>of carbohydrates. About the only thing in those places *not* high-carb are

>the beef jerky and the pork rinds - neither of which appeals to me.

>Restaurants also try to fill us up on cheap, high-carb items like bread and

>potatoes. I negotiate deals with them, including switching the carb-laden

>items for a vegetable, or knocking some money off the meal because I skip

>the " white stuff.

>

>Keep an open mind. Take it all in. Use your own good judgment. This is only

>the internet ... we are not oracles, just fellow diabetics.

>

>

>------------------------------------------------------------------------

>

[Guest guest]

] For instance, the kiwi extract peddler claims his product has NO

] carbohydrates. I visited their web page. They do not list the ingredients,

] but they claim it is made from kiwi fruit and that it is far sweeter than

] sugar. Now, kiwi fruit has 26.3 grams of carbohydrates per cup, and in order

] to make it " far sweeter than sugar, " it would have to be *highly*

] concentrated. Labels can lie; pitchmen can lie; diabetics can misinterpret

] readings.

Regarding the Kiwi product:

It could be an extract from the peel or insides which is very sweet and low

calorie. I think I remember some sweetener made from the bitter rinds of

grapefruit. You are assuming sweet things are caloric carbohydrates. It may

be some tasteless compound that reacts with something like acetic acid or

sodium bicarbonate and produces something sweet. (Whether the US government

thinks that such chemically altered natural compounds remain " natural " is

unknown to me.) I was interested in it, but $17 for a few ounces seemed

excessive.

The ki-sweet website doesn't say much at all about the product, and I was

unable to get any info about it at my local health food store which had 5 or

6 different stevia preparations... and seemed to have much more selection of

brand and type of item than the Health Supplement Chain Stores like GNC.

I'd like to hear more about various sweeteners.

Sucralose sounds interesting. But it isn't available yet in my area.

--

Mick Brown

Please visit the Pro Internet Forum http://www.delphi.com/pro_internet

My address is unmangled, I report spam and get the senders' accounts yanked

I registered at http://www.SafeEPS.com Email Preference Service

and said *NO* *SPAM* at all for me.

[Guest guest]

Robin writes:

<< My diet nurse told me to thiink of carbs as sugar. >>

Right you and she are, Robin! Complex carbs are long-chain sugar molecules,

while simple carbs are short-chain sugars. A baked potato has a higher

Glycemic Index than a similar amount of sugar. In determining glycemic

indices, they now use bread as the standard, rather than sugar. As my mom

says, it's mostly " the white stuff " (pasta, rice, bread, cake, frosting,

etc.) that is the culprit. It appears that some labels fib, but I check

labels on every food I buy, because if it's in the house, I will eat it. Of

all foods, pizza seems to produce the worst reaction. I guess it's the combo

of the carbs in the crust and the tomato paste (highly concentrated

tomatoes) and the fat in the meat and cheese. Diabetics whose b.g.'s soar

are finding it sometimes takes days to get them under control again.

Susie

Susie

[Guest guest]

Ann Stagner writes:

<< ... I don't subscribe to a no carb diet because the human body used

protein to develope muscle and carbs to fuel the furnace. Carbs are

necessary in a moderate amount. >>

I don't think it is possible to eat a " no carb " diet because carbs are

everywhere. But people in the induction phase of Dr. Atkins' diet generally

keep their carb intake at around 30-40 grams a day. The human body can

actually exist without carbohydrates. (The brain can burn ketones to

function.) It does require a certain amount of fat and protein, however, and

we are incapable of storing protein, so we need to make sure our protein

intake is on a regular basis. If a person eats more calories than are

necessary to " run the furnace, " the body will tend to burn the fat component

of the food ingested and store the surplus carbohydrates as body fat. Thus

begins the vicious cycle for diabetics. Eating a lot of carbohydrates causes

our glucose levels to soar, which provokes our pancreas to churn out a lot

of insulin to try to deal with it. Over time, we become resistant to

insulin. We are producing plenty of it (at least until our beta cells burn

out), but it does us little or no good. Insulin is a growth hormone, but

once we reach full size, it functions more like a fat-preserving hormone, so

that we gain weight with high carbohydrate intake, which worsens our

diabetes, making us yet more insulin-resistant. Breaking that vicious cycle

for many of us has involved lowering calorie intake and carbohydrate intake.

Susie