DCUK members-Check this out and give some feedback to the good Doc

http://www.diabetes.co.uk/forum/threads/infographic-trying-to-get-the-message-over-in-a-picture-feedback-please.84385/

Every GP practice should hand a printed copy of this to all newly diagnosed/out of control diabetics IMO

Paul1976 wrote:http://www.diabetes.co.uk/forum/threads/infographic-trying-to-get-the-message-over-in-a-picture-feedback-please.84385/

Every GP practice should hand a printed copy of this to all newly diagnosed/out of control diabetics IMO

Nice spot Paul, never anything less than top notch work from the good Doctor, a man whose priority is the good health of his patients and refuses to be conned by "the guidelines".

Edited to replace missing or not working link to infographic.

Sorry folks I could not resist it.


OK I am out of here

Eddie wrote:Sorry folks I could not resist it.

OK I am out of here

ROTFLMFAO!!!!!

The latest from the frogman Sunnyexpat...

"What's the gycaemic index?

Does 100g of bread really have more glucose in than 100g of pure sugar?

How?"

C'mon you must remember! Low GI this...High GI that...with Quinoa,Rye bread,chip shop,chinese buffets and pot noodles all scoring higher and lower on the index

http://www.diabetes.co.uk/forum/threads/infographic-trying-to-get-the-message-over-in-a-picture-feedback-please.84385#post-949379

A chart of some foods and the GI index. From http://www.health.harvard.edu/healthy-eating/glycemic_index_and_glycemic_load_for_100_foods


According to the index pizza is rated as low GI and low glycaemic load, the same for spaghetti. Already we see a problem for most diabetics. Then you have to consider the GI index for say white bread various enormously depending on which country it is made and even a different batch of flour can change the GI index of bread made in the same factory. The same applies to well known brand leading cereals. The GI changes if the bread is toasted, and GI values can have a different effect from males and females. The list of anomalies goes on and on. The bottom line the GI index cannot be relied upon for obtaining good dependable blood glucose numbers. As all know here, the effects of different foods varies considerably from one individual to another, and what we eat foods with, but one thing is pretty constant amongst us all, we cannot process carbs. For us the carb counts are all important, I don't care what an index tells me, I know from BG testing I cannot tolerate pizza and spaghetti full stop. To do so would require injected insulin for me, and I suspect other low carbing minimal/no meds people here, if we want to hold non diabetic numbers.

I have posted this video here before and as you will see, it absolutely destroys the GI index as a viable tool for diabetics.

Excellent!

Question 2 should be "which of these foods would your dietician recommend?"

Tempted, tempted....

"It's pretty good and gets the message across. My sons dentist who specialises in people with learning difficulties and he has pics of all different foods and drinks on the wall with actual bags of sugar with how many teaspoons in each. It's always discussed at length by those sitting there."





Far too polite @nomistheman - are you unwell?

"SunnyExpat said: ↑
What's the gycaemic index?

Does 100g of bread really have more glucose in than 100g of pure sugar?

How?
Yes gram for gram there's more glucose in bread than sugar. Glucose is the simplest form of sugar there is - the shortest chain. Table sugar is sucrose a disaccaride or two glucose chains. Bread is a starch - a complex carbohydrate multi chained glucose compound.

So it makes sense that
two glucose = 1 sucrose = table sugar
and
many glucose = 1 complex carbohydrate compound = brown bread."

chris c wrote:Excellent!

Question 2 should be "which of these foods would your dietician recommend?"

PMSL


Wait! What? You weren't joking!?!

Baruney wrote:Tempted, tempted....

"It's pretty good and gets the message across. My sons dentist who specialises in people with learning difficulties and he has pics of all different foods and drinks on the wall with actual bags of sugar with how many teaspoons in each. It's always discussed at length by those sitting there."





Far too polite @nomistheman - are you unwell?

"SunnyExpat said: ↑
What's the gycaemic index?

Does 100g of bread really have more glucose in than 100g of pure sugar?

How?
Yes gram for gram there's more glucose in bread than sugar. Glucose is the simplest form of sugar there is - the shortest chain. Table sugar is sucrose a disaccaride or two glucose chains. Bread is a starch - a complex carbohydrate multi chained glucose compound.

So it makes sense that
two glucose = 1 sucrose = table sugar
and
many glucose = 1 complex carbohydrate compound = brown bread."

Sunnyexprat is clearly an Agent Provocateur, I have seen a thousand like them at the flog, a very short life span, and then they creep back under another name. They only fool the dullards and newbies. The flog management love them, as do the mods, anything to boost the member count. Anything to attract the floggers of junk and misinformation merchants on board. It was ever thus.

Baruney wrote:Tempted, tempted....

"It's pretty good and gets the message across. My sons dentist who specialises in people with learning difficulties and he has pics of all different foods and drinks on the wall with actual bags of sugar with how many teaspoons in each. It's always discussed at length by those sitting there."





Far too polite @nomistheman - are you unwell?

"SunnyExpat said: ↑
What's the gycaemic index?

Does 100g of bread really have more glucose in than 100g of pure sugar?

How?
Yes gram for gram there's more glucose in bread than sugar. Glucose is the simplest form of sugar there is - the shortest chain. Table sugar is sucrose a disaccaride or two glucose chains. Bread is a starch - a complex carbohydrate multi chained glucose compound.

So it makes sense that
two glucose = 1 sucrose = table sugar
and
many glucose = 1 complex carbohydrate compound = brown bread."

Yeup! Far too polite - I am ill don't you know! Well, sick more like!

Any way, that simplified explanation was far too complex to be understood - gotta be loosing it!