MaryL wrote:
>
> "Damsel in dis Dress" > wrote in message
> ...
> > On Sat, 31 Dec 2005 13:13:30 -0600, "MaryL"
> > -OUT-THE-LITTER> wrote:
> >
> >> I have also had what I consider remarkably good results with SB. I do
> >> think
> >> carbs were the culprit because I was never before able to achieve any
> >> improvement at all. On the other hand, SB emphasizes *low* levels of
> >> saturated fats, and I do feel much more comfortable with that (for health
> >> reasons) than with the Atkins approach, even though many people have
> >> achieved equally good results with Atkins. At one time, I had
> >> cholesterol
> >> readings of 285 (HDL 90, LDL 240) and triglycerides as high as 486.
> >> Those
> >> are obviously out-of-control readings. By contrast, my most recent test
> >> showed cholesterol LDL of 89 and HDL of 40. Triglycerides were till
> >> slightly above normal (I don't have my records with me and have forgotten
> >> the exact number -- I think it was 152). I have been following SB since
> >> June 2004 -- plus the modification I mentioned earlier of a *complete*
> >> elimination of flour, pasta, rice, potatoes, and added sugar (including
> >> any
> >> refined sugar products).
> >
> > Boy, you HAVE done well! There are a couple of changes that I've read
> > so far that I just won't follow. There WILL be butter on my veggies.
> > And in the pan for omelettes. Only about a third of what I used on
> > Atkins. And I'll be happy when I can reach the point of eating open
> > face sandwiches. Multi grain at home, and whatever's available when
> > somewhere else. I can live without the pasta, rice, and potatoes.
> > Sugar is a no-brainer.
> >
> > Carol
>
> Watch out for the bread, even whole wheat or multi-grain. Use your meter
> and test-test-test as you introduce different foods. Many people can eat
> bread, but I have found that even a single slice of whole wheat bread will
> cause spikes in my glucose levels. Therefore, if I want a sandwich I use
> only Ezekiel bread (a flourless bread made from sprouted grains, available
> at health food stores and a few groceries -- definitely not as tasty but it
> does not cause spikes). On the other hand, I can eat old-fashioned oatmeal
> (which many diebetics cannot), and fortunately I can quite a lot of fresh
> fruit. We really do need to individualize our diets, and it is important
> for diabetics to take frequent measurements to be sure about what is
> happening to our bodies.
>
> MaryL
I'll jump in here. I've been reading this thread for a while. I
don't have a problem with the allowable amount of bread, but mostly
white or brown. I can't handle the specialty breads (French, Italian,
etc.) I also have a hard time with fruits making my BG go sky high. I
usually eat watermelon when I can get it, but it's not been available
locally recently. I snack on sliced seedless cucumber now that I can't
get watermelon. As long as I stick to the allowable amount, I also
don't have a problem with potatoes or rice. I check 3 times a day,
before meals, so I know what I can have. My BG is under control, but
with meds. My A1C was fine until they lowered the guidelines. I wish I
could get off the meds, but no luck so far. I must get back to my
stationary bike...darn it.....Sharon