Official diabetes diet misinformation - any candidates for the Darwin Awards?
Replies
-
Sunny_Bunny_ wrote: »There's a funny dialog on this blog post that reflects the typical duet teachings. It's really funny and also sad because of how true it really is.
"in your addled state, you’ve failed to understand that diabetes is a PROGRESSIVE disease. And your diabetes hasn’t progressed at all. In fact, it seems to be quite stalled."
FACEPALM!
https://eathropology.com/2015/09/29/1252/
Yee-owza! That pretty well takes the proverbial cake.
I enjoyed, er... this graphic.
Thanks.4 -
Facebook post from an Australian Diabetic Living Magazine for a high sugar dessert using Tim Tams.
https://www.facebook.com/australiandiabeticlivingmagazine/photos/a.132713940138062.32349.124159664326823/942079345868180/?type=3&hc_location=ufi
Some low carb names many of us are familiar with in the comments conversation including Richard Feinman! He's even apparently making a call to action and offering to get involved
You gotta read the comments. Look for RD Dikeman from Dr Bernsteins videos and the facebook group TypeOneGrit, Richard Morris of 2KetoDudes and Stewart McLean of facebook group In Support of Paleo and Low Carb
Since it was just shared I assumed it was a current thing. It turns out it's a year old.
Makes it more sad that only 3 people liked Richards comment and nobody even responded to it.
All these people had plenty too say on the post but nobody wanted to take any real action...2 -
Thanks for sharing this piece of craziness.
Feinman et al., are the conscience that's missing from the mainstream diabetes scene... .0 -
I love Feinman.... I subscribe to his blog. He's a very busy guy and doesn't post often, but when he does - amazing!
https://feinmantheother.com/4 -
canadjineh wrote: »I love Feinman.... I subscribe to his blog. He's a very busy guy and doesn't post often, but when he does - amazing!
https://feinmantheother.com/
FYI, you can snag his book, The World Turned Upside Down from him directly for around $15US on eBay.
He and Bernstein may have had the same wet nurse.2 -
KetoGirl83 wrote: »Yes, that's standard advice. They don't seem to notice that it does NOT work.
My grandmother died of diabetic complications, that's what she ate all her life. Bland, tasteless, boring, depressing food, until she was nothing but skin and bones and had to make an effort to eat. She never cheated, not even at Christmas or birthdays. No matter what everyone else was eating, she had her own food. Still died after having first a foot, then a leg, amputated. When I got the same advice I said no, thank you.
I am SO MAD at the lies being spread around by doctors and diabetes "educators" that should know better, and so sad for all the people trying their best and still getting worse every day.
Your grandmother's experience was much like my dad's. Very sad, not everyone can have a low-fat and high carb/sugar diet and not get very sick. It's irresponsible for doctors to not do research, but I also get how they are literally indoctrinated with so much information and with busy schedules that it can be hard to keep up (and given our health care crises over the past couple decades, it's only gotten worse). This is no way intended to excuse medical professionals, but the amount of misinformation and bad science that has been spread about and taken for good info is monumental in this day and age. I have a very good internet friend who is has her medical degrees and is a patient advocate and staunch researcher. I'd rather take my advice from her, than a GP these days.0 -
Docs these days actually need someone to curate the best info from multiple studies so they don't have to get it from the PharmaReps that drop off drug samples and 'informational' pamphlets.
Hmmmm, interesting marketing potential there for a new 'medical research curator' position. Could be tailored to whatever your physician employer deals with.... maybe more towards diabetes, specific cancers, etc; or geriatric concerns, or pediatrics, etc....
If I was younger, I might offer myself as that person to docs in my area....
go ahead, run with it you guys
6 -
canadjineh wrote: »Docs these days actually need someone to curate the best info from multiple studies so they don't have to get it from the PharmaReps that drop off drug samples and 'informational' pamphlets.
Hmmmm, interesting marketing potential there for a new 'medical research curator' position. Could be tailored to whatever your physician employer deals with.... maybe more towards diabetes, specific cancers, etc; or geriatric concerns, or pediatrics, etc....
If I was younger, I might offer myself as that person to docs in my area....
go ahead, run with it I you guys
Think big! Here's one for ya. Wanna live in SF?
https://www.virtahealth.com
Lots of current openings.
2 -
Here's one on the chimerical connection between diabetes and would-be "gluten deficiency"
https://www.washingtonpost.com/national/health-science/gluten-free-diets-may-be-tied-to-an-increased-risk-of-type-2-diabetes/2017/03/13/4ce6dc26-059f-11e7-ad5b-d22680e18d10_story.html
Antidote::
http://www.wheatbellyblog.com/2017/03/gluten-diabetes-headlines-get-wrong/3 -
Here's one on the chimerical connection between diabetes and would-be "gluten deficiency"
https://www.washingtonpost.com/national/health-science/gluten-free-diets-may-be-tied-to-an-increased-risk-of-type-2-diabetes/2017/03/13/4ce6dc26-059f-11e7-ad5b-d22680e18d10_story.html
Antidote::
http://www.wheatbellyblog.com/2017/03/gluten-diabetes-headlines-get-wrong/
Ugh! I saw that article everywhere recently!
It's so stupid how they don't seem to realize all the "gluten free" processed carbs people tend to eat constantly..... oh sure! There's no waaay those could be the issue huh?!?! Lol
2 -
Here's one on the chimerical connection between diabetes and would-be "gluten deficiency"
https://www.washingtonpost.com/national/health-science/gluten-free-diets-may-be-tied-to-an-increased-risk-of-type-2-diabetes/2017/03/13/4ce6dc26-059f-11e7-ad5b-d22680e18d10_story.html
Antidote::
http://www.wheatbellyblog.com/2017/03/gluten-diabetes-headlines-get-wrong/
The other thing they don't get is that there are about 1000 different variations of gluten and when they say "gluten-free" they are only referring to one of them just because it is the most studied. In reality, if it is a grain, it has a form of gluten. If you have a gluten sensitivity in regard to the one, it is possible and even likely you have a sensitivity to others and possibly all of them. Replacing wheat with corn or any other grain is not really going gluten free.
And, just like with low carb, low fat and everything else out there, gluten free has turned into something companies can use as a marketing ploy to sell frankenfoods.5 -
I like San Francisco.... VirtaHealth sounds awesome. Unfortunately I am not a "Back End Systems Engineer." (I checked their 'Careers' page
) 1 -
canadjineh wrote: »I like San Francisco.... VirtaHealth sounds awesome. Unfortunately I am not a "Back End Systems Engineer." (I checked their 'Careers' page )
I saw that too. However, I only like SF in terms of visiting. I could never live there. To used to having no state income tax, no city income tax and a very reasonable cost of living to move to California.1 -
Holy crap I've gone down a serious rabbit hole of reading this morning. I am talking with a co-worker over this and she hit the same stonewall with her doctor. You HAVE to eat all these carbs or how will all the medications work?? So much for being proactive and involved with our health. This makes me wonder what my doc is going to tell me on Monday (blood draw was yesterday for dizziness...upped Mag and that helped). I left her printed out information on keto and it's myths so we'll see. I trust her for most things and she is open to less traditional solutions to problems but I'm still honestly not sure what she'll say.
But hey, if my blood sugars are down I'm going to use that fact to my advantage.2 -
canadjineh wrote: »I like San Francisco.... VirtaHealth sounds awesome. Unfortunately I am not a "Back End Systems Engineer." (I checked their 'Careers' page )
Is that he same thing as a proctologist?
5 -
LOL, if I were a Back End Systems Engineer, I guess I'd know if it's the same thing.
1 -
canadjineh wrote: »LOL, if I were a Back End Systems Engineer, I guess I'd know if it's the same thing.
Then, you're not.... a proctologist, either?
0 -
Unfortunately, more candidates have surfaced.
These appeared in the same health.com click-bait piece on how to lose weight.
Diet Crutches: What Works, What Doesn't
Trying to lose weight?
Here are 17 diet tricks that may or may not speed up your results.
By Ella Quittner
http://www.health.com/health/gallery/0,,20517473,00.html
1. This contrary-to-fact assertion is from Amy Shapiro, RD, founder of Real Nutrition NYC:"When people skip meals, they think they're saving calories," says Shapiro. But the habit always backfires. "It can wreak havoc on their metabolism, and they tend to eat more later because they're voraciously hungry."
Some research shows that as long as calories stay the same, it doesn't matter if you eat small quantities more often or large quantities less often.
Eating more small meals may help dieters to quell cravings, though, and it also discourages bingeing later, says Shapiro, who recommends meals of less than 500 calories every three to four hours.
2. Better grab a pail for this one, courtesy of one Sonthe Burge, RD, a nutritionist.Bad news: Adding more bacon to your diet won't cause the pounds to melt away. That's because the addition of protein to the diet doesn't cause weight loss itself. But switching out a higher fat protein source, such as pork sausage, for a lean one like chicken or salmon does help, says Burge.
"You can't just eat protein to lose weight. When you do that, your body starts burning fat for energy," she says, because it will produce ketones, compounds that can be harmful to the brain.
But consuming lean protein and good carbohydrates (like whole grains) allows your body to get the energy it needs without the added fat.
Perhaps the author should get a finder's fee for locating modern RDs willing to offer up such gems!
5 -
Ha! So very harmful to the brain it's used to treat traumatic brain injuries, epilepsy, and so many other things I can't even...!!!
That's a gem! A terrible "asparagus" covered gem!1 -
Sunny_Bunny_ wrote: »Ha! So very harmful to the brain it's used to treat traumatic brain injuries, epilepsy, and so many other things I can't even...!!!
That's a gem! A terrible "asparagus" covered gem!
Well stated. I might even go so far as to call it a *kitten*-*asparagus* covered gem....2 -
This poor 'kitten' is getting a pounding on this site! poor little sh1t.....0
-
(Refresh)0
-
Robb Wolf's website examins several common, dangerous mantras from the mainstream "moderation" approach to diabetes:
https://robbwolf.com/2017/01/05/why-wont-we-tell-diabetics-the-truth/0 -
I think it's job security for both doctors and drug companies. The average 1800 calorie diabetic diet has around 200 grams of carbohydrates. My dad had diabetes and my mother put us all on this 1200 calorie diabetic diet. Bread at every meal, very little meat or fat and fruit at each meal. That was 42 years ago. I was hungry all the time, I lost some weight in my arms and breasts, but my stomach and thighs remained the same.
Like the woman who talked about the cat diet, I have two insulin resistant horses. This is a newer problem. I started with horses back in 1975. Insulin resistant horses were almost nonexistent. My one vet said he thought only gray colored Arab horses were prone to the disease. Cushing's in horses is caused by a pituitary tumor, which makes a horse IR, and they treat that with a drug called pergolide. Horses usually get that as they get older, late teens to 20's. Back in the 70's if you seen a horse that was 20 years old, it was a big deal. Usually many of them were gone by 16-18 years of age. Now some are living into their 40's.
I think as with horses, it is with us, in the fact that food has changed. Oats used to be mostly hull (fiber) with very little oat inside. Now they are very little hull and a big fat oat. They've hybridized them. The carbs in a pound of oats is 60. Corn even more. A 1000 pound horse used to get 6 pounds of oats and about 15-20 pounds of hay a day. And in the whole barn, there was only 1 fat horse. The feed I'm feeding my horse is 11 1/2% carbs. Hay has been hybridized as well, more sugars, so you don't have to feed dairy cattle as much for the same amount of calories.
I remember as a kid the corn we ate was young horse/pig corn. Now the bi-color corn has 4 times the size of kernels and tastes like sugar. And now they are making alfalfa hay both hybridized and GMO, so that hits everything in beef. From milk to meat.
I think the hybridization as well as GMO has greatly increased the amount of diabetes in people as well as animals. But it seems only the veterinarians seem to get it. I have my one IR horse on a supplement, by my vet's advice.
Here are the ingredients:
GUARANTEED ANALYSIS per ounce (2 scoop): l-Lysine 2150mg, Chromium 14mg, Methionine 3000mg, Linolenic Acid (Omega 3 Fatty Acid) 510mg, Magnesium 6000mg, Selenium 1ppm, Zinc 100mg, Biotin 20mg, Niacin 40mg, Ascorbic Acid (Vitamin C) 1200mg, Vitamin E 70IU, Total Lactic Acid Bacteria (Probiotics) 175 million CFU
Atkins had a vitamin you could buy, but they stopped that. He does have some vit/min advice in some of the newer books.
My vet told me it got rid of the fat pads on her horse. My dad had diabetes for quite a while and only our family doctor recommended some supplementation. Later when my dad's diabetes got really bad, (he gained a lot of weight), the other doctors (our family doctor had died) , just pushed the diabetic diet and insulin injections.
The veterinarian community want's to keep the horses carbs at around 10%. There is a plethora of low carb horse feeds now. I have to put muzzles on them to graze on the grass, since that has a lot of sugars depending on the weather and sunshine. There is a little hole on the bottom where they can get a few blades here and there and exercise. Amazing how animals are getting better care from their doctors than we are from ours.6 -
I think it's job security for both doctors and drug companies. The average 1800 calorie diabetic diet has around 200 grams of carbohydrates. My dad had diabetes and my mother put us all on this 1200 calorie diabetic diet. Bread at every meal, very little meat or fat and fruit at each meal. That was 42 years ago. I was hungry all the time, I lost some weight in my arms and breasts, but my stomach and thighs remained the same.
Like the woman who talked about the cat diet, I have two insulin resistant horses. This is a newer problem. I started with horses back in 1975. Insulin resistant horses were almost nonexistent. My one vet said he thought only gray colored Arab horses were prone to the disease. Cushing's in horses is caused by a pituitary tumor, which makes a horse IR, and they treat that with a drug called pergolide. Horses usually get that as they get older, late teens to 20's. Back in the 70's if you seen a horse that was 20 years old, it was a big deal. Usually many of them were gone by 16-18 years of age. Now some are living into their 40's.
I think as with horses, it is with us, in the fact that food has changed. Oats used to be mostly hull (fiber) with very little oat inside. Now they are very little hull and a big fat oat. They've hybridized them. The carbs in a pound of oats is 60. Corn even more. A 1000 pound horse used to get 6 pounds of oats and about 15-20 pounds of hay a day. And in the whole barn, there was only 1 fat horse. The feed I'm feeding my horse is 11 1/2% carbs. Hay has been hybridized as well, more sugars, so you don't have to feed dairy cattle as much for the same amount of calories.
I remember as a kid the corn we ate was young horse/pig corn. Now the bi-color corn has 4 times the size of kernels and tastes like sugar. And now they are making alfalfa hay both hybridized and GMO, so that hits everything in beef. From milk to meat.
I think the hybridization as well as GMO has greatly increased the amount of diabetes in people as well as animals. But it seems only the veterinarians seem to get it. I have my one IR horse on a supplement, by my vet's advice.
Here are the ingredients:
GUARANTEED ANALYSIS per ounce (2 scoop): l-Lysine 2150mg, Chromium 14mg, Methionine 3000mg, Linolenic Acid (Omega 3 Fatty Acid) 510mg, Magnesium 6000mg, Selenium 1ppm, Zinc 100mg, Biotin 20mg, Niacin 40mg, Ascorbic Acid (Vitamin C) 1200mg, Vitamin E 70IU, Total Lactic Acid Bacteria (Probiotics) 175 million CFU
Atkins had a vitamin you could buy, but they stopped that. He does have some vit/min advice in some of the newer books.
My vet told me it got rid of the fat pads on her horse. My dad had diabetes for quite a while and only our family doctor recommended some supplementation. Later when my dad's diabetes got really bad, (he gained a lot of weight), the other doctors (our family doctor had died) , just pushed the diabetic diet and insulin injections.
The veterinarian community want's to keep the horses carbs at around 10%. There is a plethora of low carb horse feeds now. I have to put muzzles on them to graze on the grass, since that has a lot of sugars depending on the weather and sunshine. There is a little hole on the bottom where they can get a few blades here and there and exercise. Amazing how animals are getting better care from their doctors than we are from ours.
Thanks for sharing these interesting details about carb levels in horse food.0 -
I have a lot of diabetes in my family, that I'd like to avoid. My dad eats a horrible diet, I think that's what caused it for him. I'm talking high carb, high fat, high sugar.
Also I'll add that a family friend was very paranoid about gaining weight her whole life, and was always on a low fat diet. She has Alzheimer's disease in her 50s.0 -
Here's a piece of idiotic fluff sure to hasten the arrival of an insulin habit.........
https://www.verywell.com/diabetes-and-sugar-and-other-type-2-diabetes-diet-myths-1087110
Diabetes and Sugar (and Other Type 2 Diabetes Diet Myths)
Don't Be Duped By These Diabetes Diet Myths
By Stacey Hugues - Reviewed by a board-certified physician.Myth No. 1: Diabetes and Sugar Don't Mix
It's a common myth that people with Type 2 Diabetes can't eat any sugar. Although sugar has little nutritional value and can be a source of empty calories and carbohydrates, all foods—including sugar—can be consumed in appropriate portions. Sugar and desserts are tolerated best if the portion is small and if they are eaten as part of a meal or along with foods that contain some protein.
Curbing your portions of sweets can be hard, so it's usually best to reserve the straight stuff for special occasions. If you don't trust yourself to be able to have a smaller portion of sugary foods, then curb your cravings by keeping your pantry well-stocked with your favorite sugar alternatives and low-carbohydrate snacks.
Myth No. 3: Diabetic Meals Should be Very Low-Carbohydrate
While lower carbohydrate intakes are associated with lower blood sugar levels , a moderate carbohydrate intake is recommended for long-term Type 2 Diabetes management. 
Approximately 50% of your calories should come from carbohydrates.
While the target amount of carbohydrates will depend on your prescribed calorie intake, for most people 45-60 grams of carbohydrate per meal is the right amount. 
Cutting carbs lower than this can mess up your overall diet quality, often leading to lower fiber and higher fat intakes. 
2 -
Here's a piece of idiotic fluff sure to hasten the arrival of an insulin habit.........
https://www.verywell.com/diabetes-and-sugar-and-other-type-2-diabetes-diet-myths-1087110
Diabetes and Sugar (and Other Type 2 Diabetes Diet Myths)
Don't Be Duped By These Diabetes Diet Myths
By Stacey Hugues - Reviewed by a board-certified physician.Myth No. 1: Diabetes and Sugar Don't Mix
It's a common myth that people with Type 2 Diabetes can't eat any sugar. Although sugar has little nutritional value and can be a source of empty calories and carbohydrates, all foods—including sugar—can be consumed in appropriate portions. Sugar and desserts are tolerated best if the portion is small and if they are eaten as part of a meal or along with foods that contain some protein.
Curbing your portions of sweets can be hard, so it's usually best to reserve the straight stuff for special occasions. If you don't trust yourself to be able to have a smaller portion of sugary foods, then curb your cravings by keeping your pantry well-stocked with your favorite sugar alternatives and low-carbohydrate snacks.
Myth No. 3: Diabetic Meals Should be Very Low-Carbohydrate
While lower carbohydrate intakes are associated with lower blood sugar levels , a moderate carbohydrate intake is recommended for long-term Type 2 Diabetes management.
Approximately 50% of your calories should come from carbohydrates. While the target amount of carbohydrates will depend on your prescribed calorie intake, for most people 45-60 grams of carbohydrate per meal is the right amount. Cutting carbs lower than this can mess up your overall diet quality, often leading to lower fiber and higher fat intakes.
Dude - this is the main stream media, they got 1 out of 5 right (Myth No. 2: "Sugar-Free" Means the Same Thing as "Free Food") . That is about as good as you can expect. In fact that is progress from what I have seen in diabetes magazines that have recipe sections that use sugar substitutes by the cup full along with cups of flour.2 -
Let me finish this paragraph in a way that's says what it really means.
"While lower carbohydrate intakes are associated with lower blood sugar levels , a moderate carbohydrate intake is recommended for long-term Type 2 Diabetes management" - so that you can continue to be a good consumer of pharmaceuticals.
Geez! This literally states
This thing works better but we are recommending this other thing and not really giving you any reasons why at all.
Lol
Absolutely shameful!9 -
I wrote to them. I actually hunted out their contact details, and wrote to them.I have never read such stupid, ignorant and totally groundless information regarding carb intake for diabetics, in my life.
Your recommendations actually encourage diabetics to eat the very foods which increase their insulin and keep them diabetics.
On the one hand, you say that some products containing carbs can raise sugar levels - and on the other, you recommend carb intake!
My H was diagnosed with diabetes type II 10 years ago. After going on a No-Carb, high fat, high protein regime, he has lost 22lbs and is diabetes-free, and no longer taking meds.
The advice you give encourages intake of carbs, which means more medicine, and equals money in the pharmaceutical pockets.
Diabetes type II is totally reversible.
You promote a lifestyle that is proven to keep people in a diabetic state, and on medication which costs thousands and thousands of dollars, pounds or whatever currency the pharma companies are all too ready to grab.
You should be ashamed of yourselves.
Do some research. Don't take just my word for it.
Google Dr Jason Fung, Dr Sarah Hallberg and Dr Andreas Eenfeldt, to name but three.
I gave them youtube links to each Doctor.....
I await response, and will let you know what they come back with...!5
This discussion has been closed.