Going High Carb

As it is almost impossible to have a meal without some carbs l have decided to go high carb.
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l am going to start eating at the top of the stairs.

:-) sorry breakfast fried egg and grilled bacon underdose today if l can get a second plateful my brain will improve

lol

over 50g is high carb

*Face plam*

Jack4 wrote:over 50g is high carb

Hi Jack, is there set definitions of low, med & high carb ? I could never find actual figures. Thanks.

mo1905 wrote:

Jack4 wrote:over 50g is high carb

Hi Jack, is there set definitions of low, med & high carb ? I could never find actual figures. Thanks.

[Sorry, I didn't see your quote till now]

not that I know of, it really depends who is talking and their perception
this is condenced from what the American diabetic association currently think, they put a lot of work into it and I think the whole PDF is worth a read, even though there will be disagreement with some of the content

( http://www.professional.diabetes.org/)
http://www.professional.diabetes.org/admin/UserFiles/0%20-%20Sean/dc132042%20FINAL.pdf

Carbohydrates Evidence is inconclusive for an ideal amount of carbohydrate intake for people with diabetes. Therefore, collaborative goals should be developed with the individual with diabetes. The amount of carbohydrates and available insulin may be the most important factor influencing glycemic response after eating and should be considered when developing the eating plan. Monitoring carbohydrate intake, whether by carbohydrate counting or experience-based estimation remains a key strategy in achieving glycemic control. For good health, carbohydrate intake from vegetables, fruits, whole grains, legumes, and dairy products should be advised over intake from other carbohydrate sources, especially those that contain added fats, sugars, or sodium. [processed carbs] Substituting low–glycemic load foods for higher–glycemic load foods may modestly improve glycemic control.   Low carbohydrate Focuses on eating foods higher in protein (meat, poultry, fish, shellfish, eggs, cheese, nuts and seeds), fats (oils, butter, olives, avocado), and vegetables low in carbohydrate (salad greens, cucumbers, broccoli, summer squash). The amount of carbohydrate allowed varies with most plans allowing fruit (e.g., berries) and higher carbohydrate vegetables; however, sugar-containing foods and grain products such as pasta, rice, and bread are generally avoided. There is no consistent definition of “low” carbohydrate. In research studies, definitions have ranged from very low-carbohydrate diet (21–70 g/day of carbohydrates) to moderately low-carbohydrate diet (30 to ,40% of calories from carbohydrates). wrote:

Thanks Jack, nice post.

"Carbohydrates Evidence is inconclusive for an ideal amount of carbohydrate intake for people with diabetes. Therefore, collaborative goals should be developed with the individual with diabetes. The amount of carbohydrates and available insulin may be the most important factor influencing glycemic response after eating and should be considered when developing the eating plan. Monitoring carbohydrate intake, whether by carbohydrate counting or experience-based estimation remains a key strategy in achieving glycemic control. For good health, carbohydrate intake from vegetables, fruits, whole grains, legumes, and dairy products should be advised over intake from other carbohydrate sources, especially those that contain added fats, sugars, or sodium. [processed carbs] Substituting low–glycemic load foods for higher–glycemic load foods may modestly improve glycemic control.   Low carbohydrate Focuses on eating foods higher in protein (meat, poultry, fish, shellfish, eggs, cheese, nuts and seeds), fats (oils, butter, olives, avocado), and vegetables low in carbohydrate (salad greens, cucumbers, broccoli, summer squash). The amount of carbohydrate allowed varies with most plans allowing fruit (e.g., berries) and higher carbohydrate vegetables; however, sugar-containing foods and grain products such as pasta, rice, and bread are generally avoided. There is no consistent definition of “low” carbohydrate. In research studies, definitions have ranged from very low-carbohydrate diet (21–70 g/day of carbohydrates) to moderately low-carbohydrate diet (30 to ,40% of calories from carbohydrates)"

Moderately low carb diet "30 to ,40% of calories from carbohydrates)" That is the sort of diet recommended by the the NHS and DUK, a diet almost guaranteed to lead to lots of type two medication, poor control of BG numbers and injected insulin. Type two diabetics on injected insulin have up to three times the mortality rate as non insulin user (dose dependent).

That is exactly the sort of diet big pharma love for diabetics and promoted by low carb anti's and carboholics. If that is a moderately low carb diet, what is their idea of a high carb diet, the mind boggles.

Eddie