Is A Low Carb Diet Hazardous To Our Health? | DiabetesTeam

Connect with others who understand.

sign up Log in
Resources
About DiabetesTeam
Powered By
Real members of DiabetesTeam have posted questions and answers that support our community guidelines, and should not be taken as medical advice. Looking for the latest medically reviewed content by doctors and experts? Visit our resource section.
Is A Low Carb Diet Hazardous To Our Health?
A DiabetesTeam Member asked a question 💭

There has been a number of discussions "how many carbs is enough, too much etc".

A low carb diet can help (or totally) manage your blood sugars.

Low Carb is not a standard definition but most agree that it's 150 net carbs a day or less.

Two large Diabetes Remission studies determined that if you want to achieve remission (A1C under 5.5) "without meds" then 130 net carbs/day seems to be the maximum.

If often mention the Atkins diets - they have been doing it for years, have great research etc… read more

posted November 11, 2021
•
View reactions
A DiabetesTeam Member

"There are two kinds of carbs - natural and processed."

My bad. I should have finished that information more.

And maybe said there are 4 types of carbs. The two major categories are natural and processed, with 2 categories that cross into both of them (fast- and slow-acting carbs).

I attached (I hope) a picture to show what I'm talking about...

The red bell curve is either high glycemic index, processed foods or high-sugar content natural foods. So, pastas and grapes are good examples of fast-acting carbs.

Fruit juices are also in this category. It's why they're used for sugar crashes.

Fast carb release, fast sugar release, and hungry again very soon (probably within 1-2 hours). Too soon for another meal or a snack. This is a cravings danger zone.

I use these when my blood sugar has dropped to low for me to safely function. If I don't get hungry in the next 1-2 hours, it's usually because that meal was also high fat. Think McDonald's or any drive thru.

I keep the portion size very small, just enough to feel myself coming out of that slump. Once I'm not a zombie, I stop the fast-acting carb consumption and switch to long-acting foods. It helps me to not binge while still getting me through a rough time.

The green curve, the one that looks more like a speed bump, is slow-acting, lower glycemic index foods. Fresh vegetables and dairy would be here. They don't spike blood sugars as high as the red bell curve and they take 3+ hours to fully release into your system.

Dairy has the added benefit of having a somewhat higher fat content. It calms my cravings to hit a McDonald's drive thru.

I use these more than the fast-acting ones to help ward off cravings. If I'm not hungry, I can control what, when, and how much I eat throughout the day.

*** One thing of importance... There is a difference between glycemic index and glycemic load.

GI is based on how you feel after eating it and how soon you feel it. It does NOT take nutrition into account.

GL is more science- and nutrition-based. It takes GI into account, but also has other things balanced into it's equation.

Of the two, GL is my preferred lifestyle choice. GI makes me feel like I'm shorting myself on nutrition (junk food diet). I get more headaches and nauseous feelings on GI alone.

posted November 26, 2021 (edited)
A DiabetesTeam Member

People eat fast food, donuts, chips - all manner of "junk" around me all the time at work.

Do I wish I could wolf some down?

Sure.

But I want to live more than I want a large french fries.

If we weigh the downside against the "want" then there is no decision to make. It is only if you believe that "nothing is going to happen to me" or your self-destructive would you give in.

You are never tempted to touch a red hot stove element because you have done that before and the experience was far more less then pleasant. If you really believe that eating those giant chocolate cookies will cause "the same level of pain just not today", then it is very easy to avoid them.

posted November 26, 2021
A DiabetesTeam Member

You and I have discussed this in the past, but I had to walk away for a while and I'm seeing a lot of new names, so I'll throw this back out there.

There are two kinds of carbs - natural and processed.

Natural carbs "remember where they came from" and have had minimal handling. This means they have had the fewest steps between their original source and your table. These are found in the produce section and along the perimeter of the grocery store: meats, dairy, and produce. These are the most nutritionally-packed foods. So, healthy carbs.

Processed carbs are found in the central aisles. They are heavily processed, boxed, bagged, and shelf stable. They are also nutritionally defunct, unless they are specifically nutritionally enhanced. So, pastas, breads, pizzas, and canned fruits and vegetables. Not healthy carbs.

posted November 25, 2021
A DiabetesTeam Member

I have been extremely low carb since diagnosis. Sure I fall off the wagon or splurge but the last 3 a1c have averaged 5.6. All good for me…

posted November 11, 2021
A DiabetesTeam Member

Very helpful - thanks!’

posted December 5, 2021

Related content

View All
Where Can I Buy Ozemoic In SA?
A DiabetesTeam Member asked a question 💭
Advice On Metformin
A DiabetesTeam Member asked a question 💭
Besides Taking Metformin,which Tablets Are The Best For Lowering Blood Sugar?
A DiabetesTeam Member asked a question 💭
Continue with Facebook
Continue with Google
Your privacy is our priority. By continuing, you accept our Terms of use and Privacy policy.
Already a Member? Log in