Uli do you know

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darlingmole, Sep 2, 5:57am
Ok, not wanting to appear thick (but probably will) ... if you cut out white bread, potatoes, rice, pasta, cake, sugar ... how on earth do get full on food?As in surely you'll be hungry quickly after eating?What would you eat instead of those foods please
amourette, Sep 2, 6:01am
Wow, interesting reading, you ladies have some great info, I have gestational diabetes and it has been hard adjusting so fast for the short time I have left!Where would one get the good, wholesome wholemeal flour.......we are on the north shore in auckland?
TIA
darlingmole, Sep 2, 6:04am
hi amourette ... I had gestational diabetes in my 5th and 6th pregnancies (what a nuisance having to monitor my food all the time!)Have you tried Pak'n'Save or any of the organic aisles at your local supermarket?You could try a health shop at the mall.Anyway, good luck finding the wholmeal flour and hope you enjoy good health for the rest of your pregnancy
thejewellerybox, Sep 2, 6:36am
Eat proteinand fatto fill up instead. When I had it , a days menuwould be like this,b -a 3 egg omelettewith tomatoes or mushrooms,, l - tunawith mayo, coleslawand4 crackers(ryvita type),afternoon snacka berry smoothie made withfrozen raspberries,protein powder, full fat yoghurtand cream,d-roast chicken, pumpkin, cauliflower anda green salad. Eating like this I was able tocontrol the gd with diet alone. THey will tell you to go low fatbut don't! You need the fat to stay full - when I tried low fat I was starving all the time.
davidt4, Sep 2, 7:06am
As well as eating lots of protein (meat, fish, eggs etc) and healthy fats such as butter and olive oil, you can eat a huge variety of veges and some fruit, especially berries, also cream, whole milk yoghurt and nuts.The protein and fat sustains you and the veges and berries provide fibre and nutrients.

It will take a few days for your insulin levels to drop and after that youwon't get the "starved" feeling that you do a few hours after eating bread, potatoes, rice, pasta, cake, sugar .

edited to add:

There are lots of ways to cook cauliflower (roasted, mash, "rice") which make it one of the best veges to add to your meals to provide the bulk that you would previously have got from starchy veges like potaoes and kumara).The NZ Low Carb Cooking in Style website has a whole section devoted to cauli.
uli, Sep 2, 9:40am
Nice to see you here darlingmole - as davidt4 said above - you need to eat some more healthy fats instead of the carbs - and much to your astonishment - you will be feeling happy and full for much longer than you did on the carbs.

This is because fats will not trigger an insulin response (which carbs do) - so you are off the sugar spike bandwagon for good.

If you need more info on that let me know - but I do not want to bore others here by repeating the same old same old.

But please do not hesitate to ask if anything is un-clear!

Good luck! :)
elliehen, Sep 2, 9:45am
Well, common sense tells you that you'll do much better if you constantly choose Low GI foods.

The recommendation to choose a Low with a High GI food is for those less disciplined eaters who find it hard to give up their white bread and potatoes etc.

It's obviously best to choose Low GI foods all the time.
uli, Sep 2, 9:54am
Glad to have you here - ellie - at least one person who knows what she is doing ALL the time - good on you! Keep up the good work! A beacon of light in the darkness of the message board - now what would we do without you????
elliehen, Sep 2, 10:09am
uli, you're momentarily confused.It's all bathed in light and enlightenment here.

The darkness you mention is all over on that other site - 'the dark site'.
uli, Sep 2, 10:15am
Oh sorry - really - I always thought this here is the dark site - but thanks for "enlightening me" - and again "what would we do here without you ellie" - "Keep up the good work! A beacon of light in the darkness of the message board" ... etc etc ...
elliehen, Sep 2, 10:22am
Just a caution here.Posters with insulin dependent diabetes appear to be asking here in Recipes for advice from people who cook and eat.

People with IDDMusually have impaired or fragile kidney function, and excess fat is contraindicated.

Asking folks in the kitchen for specific dietary advice with IDDM is like asking your dentist to do brain surgery.Dentists and brain surgeons both use shiny instruments and have advanced training, but they can't exchange jobs.

We all eat and know a bit about food, but that doesn't mean we should give specialist dietary advice for complicated medical conditions.
uli, Sep 2, 10:28am
Great ellie!
So we now refrain from answering questions - do we?
davidt4, Sep 2, 10:30am
I am not aware that darlingmole has ever indicated a problem with insulin-dependent diabetes.I would never attempt to advise about medical problems and I don't think I have ever done so.

Insulin production and response affects everyone, not just type 1 diabetics.
elliehen, Sep 2, 10:31am
uli, please don't see me as a threat.I don't have your driving ambition.I don't want to return with you to Neolithic times.

You are the Don Quixote on the bony horse, tilting at windmills.

I'm just Sancho Panza, tootling along behind, setting you on course now and then ;)
uli, Sep 2, 10:34am
Gee ellie - now what next?

You seem to have lost the last grasp on reality by the looks - go outside and see the trees and the sun and smell the earth and feel the wind - before you go completely over the edge please.

Would be a shame to lose you on here ....
bedazzledjewels, Sep 2, 10:34am
Plodding perhaps.
spunky2, Sep 2, 10:45am
Hi Uli .. thought it was a good day to come 'searching & pleased to read your above posts'

I've just cooked myself a pan full of sliced cauli, freshly chopped carrot sticks & chopped celery, cooked in a tiny bit of water mixed with some spices plus some cayenne pepper, heated up & tossed once and the lid placed back on & it cooked in it's own steam. YUMMMM!
For breakfast I had a sliced raw apple, for dinner I'll do the vegs again & add some green beans and have with some lamb chops.

No bread, potatoes, kumera, rice or pasta & 10kgs lost in weight .. Q;-)
elliehen, Sep 2, 10:46am
On specialist medical conditions??

.....well, yes, of course, unless you also have the condition and have hints and tips to make life easier.

You asked my advice?That's a first!Yes, stick to the hints and tips.
uli, Sep 2, 1:59pm
*waves to spunky* - you need to join us on the "dark side" ... so many lovely recipes to try there - you and your ... will be astonished :)
And so many lovely people too :)
buzzy110, Sep 2, 2:21pm
Hi spunky. Your food intake is admirable but I think you need to consider that if you are not longer eating the carby foods then you will need to add more fat into your diet. Our cells get energy from three macronutrients - fats, protein and carbohydrates.

Fat is metabolically neutral if you do not combine it with large amounts of (or even moderate amounts for that matter) of carbohydrates. At the moment, you are still restricting the vital and most satiating macronutrient of all - fat.

You also need to understand that chemically extracted vegetable oils are no substitute for healthy, natural oils and fats which contain a all the essential fatty acids (omega 3, poly, mono and saturated fat).

Good luck.
buzzy110, Sep 2, 2:29pm
Looking up Dr Bernstein he asks the question, "What is wrong with the Glycaemic Index". His answers are thus:

"The Index is an average of values for a number of different people, and true number have been found to vary considerably from one person to another, from one time to another and from one study to another."

"Digestion of the carbohydrate portion of a meal typically takes at least 5 hours but the Index ignores effects upon blood sugar that last longer than 3 hours."

And for the diabetics here is the final fault - "Diabetics show much higher blood sugar increases than nondiabetic."

I'm sure that if I googled I could find many more flaws with the GI and, IMO, the sooner it is consigned to oblivion the better. It has no relevance to life. The measurements were taken using young, healthy men and so the effects of carbohydrate foods on people outside that dynamic may be entirely different.
bedazzledjewels, Sep 2, 2:45pm
I knew I'd read some good criticism of Low GI somewhere. It's well on the way to being discredited. Now low glycaemic LOAD is different - it's really low carb!
pixiegirl, Sep 2, 2:50pm
I met with my diabetic nurse yesterday and basically she was saying that GI or Low GI is going to become just another fad that will come and go - like most other diets, food plans etc have been.In all the years I have had diabetes the most informative information that makes sense of this whole bloody epidemic - diabetes - has come from the TM message board and in particular Uli and Buzzy etc.Both of whom I believe have done a wide variety of reading and research into this subject with, I believe, the end result of trying to help people overcome or deal with this better and make them think for themselves.Well done guys.
pixiegirl, Sep 2, 2:58pm
I must have missed that bit when I originally signed up with TM - are you saying ellie that you must only be a cook or a person who eats to come into the recipe board.What a totally stupid thing to say ellie, in this day and age everybody eats, majority would cook and also have educations.How do you know what people do and what qualifications they haveand what makes you think that if people ask for info that they also dont go and do their own checking into it as well.
buzzy110, Sep 2, 3:25pm
Here is another way of looking at the Gylcaemic Index.

1 grain of sugar has a GI of 64. 1 cup of sugar has a GI of 64. A bag of sugar has a GI of 64 and a boatload of sugar has a GI of 64.

So how much is too much? How much is enough? If you believe the Glycaemic Index, the questions are irrelevant because you can eat whatever you want so long as you keep to within the chosen range of values? Or can you?

What one can say for certain, is that as far as your body is concerned, 100grms of carbs, whether eaten as a mix of purportedly low, medium and high GI, is still 100grms of carbs whatever its GI is.