Dietary Interventions
General dietary advice conformed to the National Cholesterol Education Program Adult Treatment Panel III26 and the American Diabetes Association27 guidelines to reduce saturated fat and cholesterol intakes. Most of the participants were overweight (179/210 [85.2%], with body mass index [BMI, calculated as weight in kilograms divided by height in meters squared] of 25) or obese (113/210 [53.8%], BMI 30) and wished to lose weight. They were informed that this was not a weight-loss study but appropriate advice was given on portion size and fat intake to help them meet their body weight objectives. Participants were also provided with a checklist with either low–glycemic index or high–cereal fiber food options from different categories (breakfast cereals, breads, vegetables, fruit) as approximately 15-g carbohydrate servings. The number of carbohydrate servings prescribed covered 42% to 43% of total dietary calories.
In the low–glycemic index diet, the following foods were emphasized: low–glycemic index breads (including pumpernickel, rye pita, and quinoa and flaxseed) and breakfast cereals (including Red River Cereal [hot cereal made of bulgur and flax], large flake oatmeal, oat bran, and Bran Buds [ready-to-eat cereal made of wheat bran and psyllium fiber]), pasta, parboiled rice, beans, peas, lentils, and nuts (Table 1). In the high–cereal fiber diet, participants were advised to take the "brown" option (whole grain breads; whole grain breakfast cereals; brown rice; potatoes with skins; and whole wheat bread, crackers, and breakfast cereals) (Table 1). Six servings were prescribed for a 1500-kcal diet, 8 servings for a 2000-kcal diet, and 10 servings for a 2500-kcal diet. Detailed advice was also given to avoid starchy foods not directly recommended as part of the treatment, including those foods advised in the alternative treatment.
In both diets, participants were specifically advised to avoid foods such as pancakes, muffins, donuts, white buns, bagels, rolls, cookies, cakes, popcorn, french fries, and chips. Three servings of fruit and 5 servings of vegetables were encouraged on both treatments. In the low–glycemic index diet, temperate fruit was the focus, including apples, pears, oranges, peaches, cherries, and berries; and in the high–cereal fiber diet, tropical fruit, such as bananas, mangos, guavas, grapes, raisins, watermelon, and cantaloupe, were emphasized. Participants were also advised against eating fruit recommended in the alternative treatment.
Checklists were completed by participants on a daily basis throughout the study and 7-day diet records were completed before each visit. Participants were instructed on how to record using food models as examples of portion size and were asked to give actual weights or to express the amounts in terms of common measures, including cups, teaspoons, and dessert spoons. Adherence was assessed from the 7-day diet records. The daily checklists were of value in alerting the dietitian to problems with adherence to the diet plan over the month before center attendance. The overall goal was to achieve a 10% to 20% reduction in glycemic index on the low–glycemic index diet while keeping dietary fiber similar between treatments.
Table 1. Example Diets Based on 2000 Kilocalories
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I got a question for those who are familiar with Diabetes... is Stevia ok for those with Diabetes? I don’t have it but I use it for sweetening my dishes instead of using refined sugars or artificial sweeteners...
When I stay on my diet, my blood sugar is very good. My basic diet is Eggs and oatmeal in the morning (no milk or sugar, just cranberries), Meat and salad plus fruit for lunch, and meat and salad and veggies for dinner. When I am on this, my wake up BL is at 90-110 every morning and it rarely goes above 160 after eating. If I go off the diet, well, it’s not pretty. I’ve lost 15 pounds in the last 4 months on this diet.
I use Glipicide and Metforman.
"Low glycemic" and "low carb" diets share the same conclusion in that it is CARBS, not FAT, that contribute to obesity and diabetes.
Enjoy bacon and eggs for breakfast. Skip the white toast, jelly, corn flakes, skim milk, and orange juice. High fiber cereals (like oatmeal) and breads are only O.K. once you have got your weight and blood sugars under control.
Type II since June 2005 (but I felt “off” since since March 2005), originally tested @ 10.6 A1c, went immediately on the GI diet and so far that’s been it - no meds, blood sugar has so far been below 7.0 A1c.
Now the docs never told me to go on the GI diet - they simply said loss some weight and we’ll test you in a few weeks.
My father had died in March (just when I started to feel sluggish) after being Type II for 30+ years (fourth generation Type II (Scots-Irish)for me). My mother gave me a book called “The GI Diet” by Rick Gallop. And then I started walking - a LOT! 1-2 miles nightly and then about 10 miles each weekend up in the hills.
If you can get a copy of the book it will tell you what foods to eat and what foods not to eat. It is similiar to the South Beach diet.
The doc was amazed on my return - I really think they wanted to me on something!
mark
My doctor prescribed a glucose meter for me 3 1/2 years ago, after I had complained of numbness and tingling in my feet for at least three years. But he always saw patients in the afternoon, and always had me fasting since the previous night, so my glucose was always normal. But this time he also found that my A1c was elevated.
Within a couple of days, my new meter was telling me that my fondness for Chinese food over a large plate of rice was now off limits. Four hours after that signal meal, my glucose was 239 - and when I returned to the Dr. two weeks later with my readings, he handed me a “diabetic diet” pamphlet.
I read through it and found it unappealing, so I also started looking at Atkins, South Beach, Glycemic, and other carb-control regimens. Also, I discovered that the owner of that Chinese restaurant was diabetic, and that he could prepare some dishes that would not sugar-bomb me. My favorite was his low-carb spicy noodle soup, a full meal that left my glucose at 130 two hours later.
I changed from sweetened Cheerios to plain, and then to generic bran flakes with sweetener for breakfast. I have not had another non-diet soda since then. I don’t eat sweets at all - no candy, cake, pie, or cookies. I severely limit bread and pasta, and eat almost no potatoes or rice. I do eat several fruits daily - a banana, 1-3 apples, and a pear, peach, plum, or orange. I eat a LOT of nuts - mostly peanuts - but no peanut butter. I eat lots of meats - with fat - and non-starchy vegetables.
My Aic has been “normal” for two years now, but my glucose had been drifting upward, averaging about 110. But since August 1, I have been on a treadmill 5-6 days every week. I started much slower, but now I do 3 miles in 45 minutes (3.8-4.5 mph) at 9% slope, with the last 5 min at 15%. I weighed 225 when I started, 199 now. And my glucose average for the past 5, 10, and 30 days is down to 95.
I wish I could say that the neuropathy in both my feet was improving, but it is just the same. And since I started exercising, my right hip is the first to complain about the weather. But I have reduced one of my BP meds, and I might try reducing my diuretic as well because I don’t seem to have as much ankle swelling. I take pills for GERD, cholesterol management, my hip, prostate, and colon, but nothing at all for diabetes. With all that, I am a fairly healthy 69.
Thanks for the ping
ping
all they had to do was read one of atkins’ books and they would have known this about 30 years ago.
Thanks for all your efforts.