Dietary Strategies/Options

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WORKING OUT YOUR DIET – GLUCOSE – INSULIN INTERELATIONSHIPS

GREETINGS --

This is a posting I made elsewherfe some time ago and thought it

might be time to revisit it. You are probably frustrated by the

various ways diets, especially carb loadings, are established. The

following piece will hopefully provide some insights

wambo

I ended up choosing from among three approaches to develop a strategy

for managing the blood glucose produced from the metabolosim of the

food I consume. I ended up taking bits and pieces from all three. The

first approach involves an exchange system that has been well covered

in the literature and has been in use for some time (one exchange of

carbs usually equals 15 grams). The second is carb counting which is

gaining converts as low carb diets are gaining in popularity. The

third is TAG (Total Available Glucose) that is based on an assumption

that 100% of carbohydrate, 58% of protein, and 10% of fat is broken

down in the body to glucose. The closer you want to control your

blood sugars the more important it is to cover all sources of

glucose. In my case, however, I factor in glucose from carbs and from

protein. You need to adopt an approach where you feel comfortable.

The ratio of carbs, protein, and fat that make up your diet is

another decision you need to make. Two powerful non-profits in the US

(American Heart Association and American Diabetes Association) have

been backing a diet for years that limits protein and fat content –

emphasizing carbs by promoting a diet that includes up to 65% (up

from 45% initially) of the calories a diabetic consumes (and 10-20%

protein and 25% fat). On the other hand Drs. Atkins and Bernstein

have been promoting Low Carb diets (30 grams of carbohydrate). But

that don't factor in a person's size. Because of my size (6 " 5 " and

245 lbs) I tend to use percentages – 10-15% of calories as carbs in

lieu of a number of grams or ounces, and a variable split between

protein and fat. It seems to work for me.

As an adult, moderately active, person weighing 140 pounds (my

assumption), it would take approximately 1900 calories per day to

maintain that weight. The possible carb volumes range from 30 grams

(Bernstein) to 230 grams (ADA/AHA) per day. The possible protein

volumes range from 3 oz. (10%) (ADA/AHA) to 15 oz. (50%) (Bernstein).

The glucose volume (and thus the medication requirement) will be the

highest if the ADA/AHA carb/protein/fat configuration is adopted. In

my case I use 10-15% carbs, 50% protein, and the remainder fats –

although I don't factor fat in my insulin calculations. I live a very

sedentary lifestyle for now and am still in the weight loss mode.

More to follow,

wambo1941

PS. For those not familiar with my background I am an insulin-

dependent Type II (10 years) who has finally been able to normalize

both my blood sugars and my insulin dosages and am currently reaping

the benefits of that effort. My sedentary lifestyle is due to a

deformed foot I almost lost due to poor blood sugar control and

Charcot Arthropathy -- which served as a heads up for me.

[Guest guest]

In a message dated 5/24/2004 12:48:50 PM Pacific Standard Time,

wambo1941@... writes:

>

> I ended up choosing from among three approaches to develop a strategy

> for managing the blood glucose produced from the metabolosim of the

> food I consume. I ended up taking bits and pieces from all three.

Hi, I think a lot of us are hunting and pecking at a variety of diets. As we

watch our BG's, hopefully we learn what we can have. I really appreciate the

glycemic index. It is such a help for me. I was able to buy a package of

armenian sesame crackers at Trader Joes, ate them with yogurt cheese. It was so

nice to do something different, I even had some cherry tomatoes and my bg's 2

hours after were even lower than the before meal reading! And I enjoyed the

crunch, and having a " treat " for dinner. Don and chose traditional

dinner, so more crackers and cheese for me!!LOL Sometimes I just want a light

meal, and that just fit the bill! Hugs, marilyn