Sugar

I posted this on another thread yesterday but it's just as pertinent here...


.......I would look into what I know about my family history BEFORE I asked if getting too much carbs from fruit & veggies would be a problem.

I wasn't over on my sugar from fruits & veggies when I was diagnosed with T2D 4 months ago. The doctors rolled their eyes at me when I explained that I only consumed 24 g of sugar per day for the 3 months prior & had the MFP diary to prove it huh

When I told them that 5 of my 6 aunties & uncles, both maternal & paternal pairs of grandparents had T2D, they were not the LEAST bit surprised that 17 yrs ago, when I was pregnant with my son, I had been tested for gestational diabetes but because the criteria was lower back then, was told it was nothing to worry about.

Each one of those individual reasons listed above is enough to increase one's risk & put them firmly in the group to watch out for markers as they reach into as early as their 30's, however, with my history, it was absolutely unavoidable.

My kids are 24 and 17 yrs old. Both have been speached about how to watch out for the possible breakdown so that at least THEY won't be blind sided as I was grumble

Shame was what kept all of my aunties & uncles from admitting and talking to each other about their diabetes. Only upon finding out about my diagnosis & questioning everyone, did they start talking about it. embarassed

Your risk should be assessed through family history as whether or not this may be a problem for you is largely genetic.

Adding my two cents for what it's worth. Every BODY is different. For me personally, cutting my sugar way down helped me lose weight significantly. That being said, I also had/have a sweet tooth. I still go over my sugar macro everyday, but I try to keep it in check as much as possible. Try lowering your sugar intake for 3-4 weeks and see if it makes a difference in your weight loss. If not, then continue eating fruits and sugary foods (within moderation) and look more closely to the other macros.

Sugar from fruit I would ignore if you are getting your 3 or 5 daily servings. I would look at the other foods.
Sometimes it can't be helped if it is found in your milk , whole wheat bread /pasta tomato sauce etc.

I would avoid all other forms of sugar.

Sugar from fruit I would ignore if you are getting your 3 or 5 daily servings. I would look at the other foods.
Sometimes it can't be helped if it is found in your milk , whole wheat bread /pasta tomato sauce etc.

I would avoid all other forms of sugar.

So the sugar added to your yogurt, salad dressing, ravioli, broccoli slaw, etc are not OK? What about the sugar from your honey and red peppers? Those aren't OK either?

And what about the sugar in your homemade oatmeal raisin cookies?

Geez.

Okay let me be more specific , the red bell pepper, in fact in all fresh veggies and fruit I eat for me they all okay. I ignore sugar from these sources provided I am eating my serving size not the entire bag of apples. These sources have fiber in them,

The sugar found in my yogurt and salad dressings, my bread/pasta I can modify. I am taking a look at home made salad dressings where I sub the honey for the sugar.

Now we can argue honey has already been processed by the bees and it is a sugar and if I eat in great abundance my program will be doomed. But I look at it this way, it is enhancing my nutrient rich oatmeal breakfast, It is 2 small tablespoons of salad dressing on my healthy salad. So yes they should be gone , it would be better , however this is where I practice moderation.

Adding honey to your oatmeal so adding sugar to a bowl of sugar?

So true... carbs - unless they are fiber, are metabolized to sugar... bread, pasta, cookies, pastries, were the death of me... 5 weeks ago, in my annual checkup, I came as borderline diabetic with triglycerides through the roof... 5 weeks diet, one of them juice cleanse and 4 weeks of low-carb, high-fat diet, and my metrics are shockingly better (not to mention the 18 lbs I lost)...

Of course it's the sugar not the weight loss and calorie control.

Unless you have a medical reason you really don't need to worry about sugar. Any kind, it's not evil and quite delicious.

+1

+2

you need to remember that people here arent real doctors...

sugar goes straight to my hips. i lose more when i keep my sugar low. lost the most when i cut it all together. sugar is not the same carbs as potatoes or rice.

And where did you get your doctorate from? Or is that knowledge you got from Dr. Oz?

Since she's speaking from personal experience and not claiming to be all knowing or that everyone is the same way,
I really think you should back off.

So true... carbs - unless they are fiber, are metabolized to sugar... bread, pasta, cookies, pastries, were the death of me... 5 weeks ago, in my annual checkup, I came as borderline diabetic with triglycerides through the roof... 5 weeks diet, one of them juice cleanse and 4 weeks of low-carb, high-fat diet, and my metrics are shockingly better (not to mention the 18 lbs I lost)...

That is why it is important to consult a professional . Each diet brings it pluses and minuses.
For example some people consider grains and wheats not so good.. For me it is not a problem I eat whole wheats and I also eat oatmeal which is by far the better choice.

The human being for the last 3 million years spent his /her time foraging for food.
A fun video to watch is BBC the truth about food part one. They put a number of people in a zoo for a number of days and they were delivered daily food in Tupperware with lots of vegetables /fruits it was the gorillas diet. All of them had improvement from the diet in terms of cholesterol as well as other improvements in their health,,
The point here is in terms of human evolution the diet people ate came from foraging. The ability to hunt thus adding more protein to the diet came about 3 million years later.

As of 14000 years ago humans were hunter/gathers. Setting up communities and harvesting grain and raising lifestock thereby creating food surpluses , this has only taken place in the last 7000 years and cane sugar was introduced to Europe 500 years ago. So have our bodies evolved that quickly in the last five hundred years to process this type of sugar as well as the latest cash cow manufactured in the last 40 years the high fructose sugar. I don't think so.

You can't really compare us to the paleolithic era. Because in all fairness, we live 3-4 times longer. That alone would suggest we are doing something better.

yes i am speaking from personal experience. that is why i said me and i.

i have fructose intolerance and small intestinal bacterial overgrowth caused by the fructose intolerance. i had to take a test in a doctors office. my children also have it. i had to learn exactly how much fructose, sucrose, glucose, fructan, and fructooligosaccharides were in everything we ate so that i could make sure they were only getting so much every 4 hours. both my parents have had diabetes, i have had gestational diabetes and i have had issues with hypoglycemia. i am convinced that not all carbs are the same. for me. lots of people out there are like me. by sharing my personal experience i open up the possibility that they might be like me too. then they can make their own decision.