type II diabetes

mdup777

anyone out there with type II diabetes? Finding it hard to lose weight. If you have the same problems as I do, feel free to respond.

Thanks

Maureen

mdup777

anyone out there with type II diabetes? Finding it hard to lose weight. If you have the same problems as I do, feel free to respond.

Thanks

Maureen

Eve23

I am not diabetic but my husband is type 1 diabetic. He is rather thin though. But one thing he does is take a supplement called alpha lopic acid and that helps keep his sugar levels stable specially when he is stressed or not feeling well. Key thing he is always saying is moderation.

http://www.umm.edu/altmed/articles/alpha-lipoic-000285.htm

I have heard though that if you are taking cinnamon to help with your sugar levls that for some people they are not real compatible but that is not something I am sure of. I only know what has been working for him.

Good luck !
Eve

traumarn

i had diabetes when i was pregnant. since then i have had a hard time with my getting rid of the extra pounds

tdroseler

i am Diabetic. Diagnosed 16 yrs ago...now takeing insulin. Although with the little bit of weight i have lst i am noticing already that i use less insulin. I am hoping that one day i will be "diet controlled" once more.
Loosing weight under any circumstance is difficult. Being diabetic makes some things a little bit more tricky, but not impossible.
For me, i found "complex carbs" are, what i call, my enemy. I can fill up on carbs from all kinds of vegetables, and even fruit, and they do not greatly affect my blood sugars. But the moment i have some pasta, bread, rice, potato, crackers, corn...my blood sugars go through the roof, and i need a whole lot more insulin. Is this one of your difficulties?
It is unfortunate that the ADA, and CDA both subscribe to a higher carb theroy for thier diets. Jusat remember nothing is carved in stone...alter it if you need to. Find what works for you. Feel free to ask questions, hopefully i have a little bit of experience i, and others can share. Who knows, maybe you will try something that we can try too. What medications are you on, if i may ask...?

littlespoon

Ok, I havent offered much on here, but this i think might be useful to lots of people using this site. I dont know how common the concept of low GI foods is wherever anyone else is, but in Australia it is getting more and more well known. GI stands for Glycemic Index. This refers to the effect that individual foods have on the sugar level in your body. Foods with a lower GI burn slower in your body (they are simple carbs), which is great not only for weight loss, but for feeling full on less food and for longer. The way that GI is determined is done by testing blood sugar levels (on volunteers) after foods are eaten. It was originally developed to help diabetics keep their blood sugar stable AND to prevent and even reverse the development of Type II diabetes. I have heard someone mention on this site that it didnt make sense because a mars bar was lower in GI in than watermelon, but watermelon was obviously good for you. This is NOT how it works. It just means that the ingredients in a mars bar will burn slower than the watermelon, (and its obvious why), its not trying to say that a mars bar is better for you. I find even eating low GI bread instead of normal bread (which is high GI) makes a big difference in weight (considering its only bread). Some books have the GL of foods too (which is kind of like points for weight watchers), but you dont have to do that. If you just substitute things like the normal yoghurt or bread you buy for low GI, it will make a difference. Much better for your health too.

I have added one link below, and there are plenty more.
http://www.glycemicindex.com/


ooh, sorry i wrote so much.

tdroseler

i had heard about, and read about the GI ...but still find it incredibly confusing...i wish they had someone that could outright teach it to me. I do much better that way.

littlespoon

i had heard about, and read about the GI ...but still find it incredibly confusing...i wish they had someone that could outright teach it to me. I do much better that way.

Tell me what you want to know about it and how its confusing, and if i am not sure either, i will do some more reading about it. We'll try and keep it on this post if possible, because I am terrible at remembering which post is which!! (Too much studying!)

traumarn

my father inlaw dropped 40 pounds and walks 5 times a week. his diabetes is now diet controlled. i hope this gives you some hope. :flowerforyou:

cmriverside

i had heard about, and read about the GI ...but still find it incredibly confusing...i wish they had someone that could outright teach it to me. I do much better that way.

td: Hi, here's somehelp from ::mayoclinic.com::

http://www.mayoclinic.com/health/diabetes/AN00754

http://www.mayoclinic.com/health/diabetes-diet/DA00027

http://www.mayoclinic.com/health/weight-loss/NU00616

~~cmriverside

littlespoon

i had heard about, and read about the GI ...but still find it incredibly confusing...i wish they had someone that could outright teach it to me. I do much better that way.

td: Hi, here's somehelp from ::mayoclinic.com::

http://www.mayoclinic.com/health/diabetes/AN00754

http://www.mayoclinic.com/health/diabetes-diet/DA00027

http://www.mayoclinic.com/health/weight-loss/NU00616

~~cmriverside

I have just read these links, and I must say, they are not reporting the true meaning or practice of low GI. They make it sound like a fad diet, and its not. This is a university medical model NOT the South Beach diet, and its not about eliminating foods with a high GI either. If you want to know what it really is about then go to this link:

http://www.glycemicindex.com

My mum was a high risk of type II diabetes, was recommended low GI foods by her doctor, and now she is not at risk anymore.

Shreela

"The beta oxidation (or “burning”) of fat by the body requires the action of an enzyme called insulin-sensitive lipase. This enzyme is turned off by insulin. Eating carbohydrate obliges the body of a nondiabetic to make insulin in proportion to the amount consumed and obliges many diabetics to inject insulin to prevent blood sugar elevation. When insulin levels go up, fat oxidation therefore goes down, and since insulin is also the fat-storage hormone, dietary fat is stored. Furthermore, insulin signals the liver to convert the carbon backbone of carbohydrates (glucose) to saturated fat, which then appears in the blood as triglycerides, which are subsequently stored. So calories of fat are handled much differently on a low-carbohydrate diet than on a high-carbohydrate diet. Recent studies on humans eating equivalent amounts of fat show that those eating more carbs store more fat."

http://www.healthcentral.com/diabetes/c/17/17226/eat-fat-grow-thin/pf/