Re: good to eat? Re: carb intake and a1c

[Guest guest]

No, baked beans are not good for diabetics. the beans themselves are very

high in caarbs and usually they are made with added molasses or brown sugar.

Sorry!

good to eat? Re: carb intake and a1c

Hi, tell it to me like you would a baby. are baked beans good for diabetics?

Have''' a nice day.

and stay away from girls who serve French champagne!

carb intake and a1c

>

>

> >

> > As seen in the research, the a1c and risk of complications must be

divided

> > into categories. For macro vascular, heart disease and related

disorders,

> > there is a linear risk which increases from within the normal a1c range

> > up,ie. no threshold. For micro vascular, kidny and retina etc., there

is

> > an apparent threshold around 7.5 or so where the risk levels take an

> > exponential sharp turn up for the worst.

> >

> > The first category seems due to the same causes as others with heart

> > disease while the second seems more related to glycation effects. An

> > unanswered question is if the effects of glycation are cumulative even

at

> > lower levels or must be sustained at the higher levels for some time for

> > complications to occur.

> >

> > It is the latter question which bears most directly on post meal levels

> and

> > the long term risk of complications. This question came up here with

the

> > poster who noted many years of an otherwise good a1c but apparent

history

> > of large post meal swings which led to complications over time and

weren't

> > reflected in the a1c average. This is why identifying a possible

> threshold

> > effect for glycation is important. Short term glycation can be

reversed,

> > somewhere in the less then 24 hour range, but if bg levels remain high

> > and/or high peaks reoccur the glycation doesn't reverse.

> >

> > ic|xc

> >

> >

> >

> >

> >

[Guest guest]

oh man! ok. out with the bb's!

Have''' a nice day.

and stay away from girls who serve French champagne!

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc., there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects. An

> > > unanswered question is if the effects of glycation are cumulative even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >

[Guest guest]

baked beans are carb infested and not good for diabetics. Any starchy vegetable

is not good for you... peas, corn, carrots, black beans, pinto beans, baked

beans, etc. very very high carb infested foods that will spike your blood sugar.

Instead of eating starchy beans, eat water based beans such as green beans or

try broccoli or asparagus or spinach which are primarily water based veggies

that break down to water and roughage and do not break down to sugar in your

blood.

Regards,

carb intake and a1c

>

>

> >

> > As seen in the research, the a1c and risk of complications must be

divided

> > into categories. For macro vascular, heart disease and related

disorders,

> > there is a linear risk which increases from within the normal a1c range

> > up,ie. no threshold. For micro vascular, kidny and retina etc., there

is

> > an apparent threshold around 7.5 or so where the risk levels take an

> > exponential sharp turn up for the worst.

> >

> > The first category seems due to the same causes as others with heart

> > disease while the second seems more related to glycation effects. An

> > unanswered question is if the effects of glycation are cumulative even

at

> > lower levels or must be sustained at the higher levels for some time for

> > complications to occur.

> >

> > It is the latter question which bears most directly on post meal levels

> and

> > the long term risk of complications. This question came up here with

the

> > poster who noted many years of an otherwise good a1c but apparent

history

> > of large post meal swings which led to complications over time and

weren't

> > reflected in the a1c average. This is why identifying a possible

> threshold

> > effect for glycation is important. Short term glycation can be

reversed,

> > somewhere in the less then 24 hour range, but if bg levels remain high

> > and/or high peaks reoccur the glycation doesn't reverse.

> >

> > ic|xc

> >

> >

> >

> >

> >

[Guest guest]

Hello to all,

My name is Jerry Litterell. I am 63 years old and I have been a

diabetic for about 7 years. I also am a partial. I have type two diabetes

and take only Glucovance when needed. I can only take a half a pill at a

time because I have had several eposodes of low blood sugar while taking the

pills. I joined this group just yesterday. I know some of you on this

group and thought I might get some benefit from the vast knowledge of the

group. I have spent the last hour reading your input and it is vvery

interesting. I am overweight and have been working to get the weight down.

At this time I weigh about 246 pounds. It doesn't seam like there is much

left to eat when you take away all of the carbs. I will continue to

participate with the hope that I will gain some support from the group.

Thanks again, Jerry Litterell

PS. I know Mark and Cy.

carb intake and a1c

> >

> >

> > >

> > > As seen in the research, the a1c and risk of complications must be

> divided

> > > into categories. For macro vascular, heart disease and related

> disorders,

> > > there is a linear risk which increases from within the normal a1c

range

> > > up,ie. no threshold. For micro vascular, kidny and retina etc.,

there

> is

> > > an apparent threshold around 7.5 or so where the risk levels take an

> > > exponential sharp turn up for the worst.

> > >

> > > The first category seems due to the same causes as others with heart

> > > disease while the second seems more related to glycation effects.

An

> > > unanswered question is if the effects of glycation are cumulative

even

> at

> > > lower levels or must be sustained at the higher levels for some time

for

> > > complications to occur.

> > >

> > > It is the latter question which bears most directly on post meal

levels

> > and

> > > the long term risk of complications. This question came up here

with

> the

> > > poster who noted many years of an otherwise good a1c but apparent

> history

> > > of large post meal swings which led to complications over time and

> weren't

> > > reflected in the a1c average. This is why identifying a possible

> > threshold

> > > effect for glycation is important. Short term glycation can be

> reversed,

> > > somewhere in the less then 24 hour range, but if bg levels remain

high

> > > and/or high peaks reoccur the glycation doesn't reverse.

> > >

> > > ic|xc

> > >

> > >

> > >

> > >

> > >