question of the week

[Guest guest]

As far as I am concerned, I do not believe the ADA is a friend of the diabetic.

The " normal " A1C is closer to 5% than it is to 6% and a hell of a long way from

6.5%. It appears that the ADA American Diabetes Association is determined for

the diabetic to develop diabetic complications like heart trouble, strokes,

vision problems, neuropathy and kidney problems. Of course these complications

would give the medical doctor something to treat. So it appears the ADA is more

of a friend to the medical profession than it is to the individual diabetic.

question of the week

I found this answer to high; but thought you might find it

interesting what the ADA has to say.

You Are Correct!!!

You're Correct!

The current American Diabetes Association (ADA) guidelines for goals of

therapy in type 2 diabetes are as follows:

1. Preprandial blood glucose 90-150 mg/dL and peak postprandial blood

glucose < 180 mg/dL

2. Preprandial blood glucose 90-130 mg/dL and peak postprandial blood

glucose < 180 mg/dL

3. Preprandial blood glucose 80-110 mg/dL and peak postprandial blood

glucose < 180 mg/dL

4. Preprandial blood glucose 100-120 mg/dL and peak postprandial blood

glucose < 140 mg/dL

5. None of the above.

=============================

Therapeutic Goals in Type 2 Diabetes

Table with 4 columns and 4 rows

Measurement

Normal

ADA Goal

ACE Goal

Preprandial (fasting) blood glucose

< 100 mg/dL

90-130 mg/dL

< 110 mg/dL

Postprandial blood glucose

< 140 mg/dL

< 180 mg/dL (peak)

< 140 mg/dL

A1C

< 6%

< 7%

< 6.5%

table end

The most recent A1C goal recommended by the ADA is < 7% " in general, " with a

recommendation that for " the individual patient, " blood sugars should be " as

close to normal (A1C < 6%) as possible without significant hypoglycemia. "

ACE recommendations call for an A1C = 6.5%.

Therapeutic goals should be individualized for each patient and need to be

based on age, the ability to comply with the therapeutic regimen prescribed,

the presence of comorbid conditions, the projected life span of the

individual, and risk for hypoglycemia.

=============================

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[Guest guest]

I have to wonder if you aren't right, Harry. Not just in

their very loose standards of management, but also in the

way they treat the diabetic. Forget my personal

experiences, but look at their weekly " newsletter " . Four or

five articles and twenty or more advertisements for their

fun raisers. What's up with that?

It is my firm believe that organizations like this seldom do

anything in way of finding treatments or cures for diseases.

All of the major advances come from the big, bad drug

companies investing in the research. Even our government

doesn't really do that much innovative in way of finding

cures. That's where those criticizing whichever political

party for doing nothing about whatever pet affliction show

their politics and not real knowledge of how research is

funded. The best of the supportive organizations can offer

education and support for people with whatever disease, but

not really much in the way of finding a cure. When they

aren't even being a resource for sufferers, then they are

just self-serving. My limited view of ADA is they are all

self-service.

[Guest guest]

You Are Correct!!!

You're Correct! The answer is false.

Pasta raises your blood sugar faster when it is slightly undercooked.

Answer:

1. True

2. False

=============================

The smart gourmand will drain pasta before it's completely cooked --

pulling the pot off the stove just when it reaches the chewy texture

known in Italian

as al dente or " to the tooth, " meaning it needs to be chewed. This is

the way fine pasta chefs serve their delicacies, but it also happens to

moderate

the starch's effect on blood sugar. As with many other foods, the longer

pasta cooks, the more water-logged its molecules become, which makes it

easier

for the body to break them down quickly and deposit a fast-acting dose

of glucose into the bloodstream.

gourmand (goor-MAHND; GOOR-mahnd; GOOR-mund\, noun)

A lover of good food.

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