WORKING OUT YOUR DIET – GLUCOSE – INSULIN INTERELATIONSHIPS

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GREETINGS --

This is a posting I made elsewhere and thought it might be helpful to

revisit it here. 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 my

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 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 ratios 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 " 4 " and

235 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.