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February 21, 2005

Comments

Lucy

Katherine - I very much enjoy your blog, and I appreciate the info you provide. But I was bothered by a comment you made in your recent post about malitol.

Why do you think diabetics don't do as much research on the web as other lo-carbers? I question whether there is any evidence to support that theory. You are entitled to your opinion, but I am concerned that you seem to think many (most?) diabetics are uninformed sheep who blindly follow whatever directions they are given by their dieticians.

Yes, I am diabetic - so that explains why I am annoyed by your comments. I became a lo-carber because of my diabetes. And I don't think that I am the only diabetic out there who is carefully reviewing as much information as possible on the web to maintain a healthy life style.

Keep up the great work on the blog -- but please recognize that some (many?) diabetics spend a lot of time keeping up to date with the best available info as needed to prevent serious diabetes related health problems.

Lucy

Katherine -
Thanks for the excellent feedback on my comments. It is refreshiing to find a blog where people have some intelligent and respectful back and forth discussion.

In my experience, I was surprised to hear my diabetes trainers emphasizing low carb, rather than just no sugar. For example, my familyhas a history of diabetes. Years ago, the standard advice was to avoid sugar, as if that was the only problem. When I went through an education course last year, our educators emphasized that sugar is just another carb, no better or worse than things like bread or pasta, and that consumption of all carbs needs to be restricted. They particularly emphasized that you can't rely on claims like "no sugar" or sugar free - like Murray's cookies, and assume that its okay to eat them. You still have to look at the actual carb count to determine what's safe to eat.

But you are very correct that a standard "diabetic" diet recommendation is different than an Atkins type low carb diet. For example, we were told that we should "restrict" our carb intake to between 30 and 60 grams per meal (I.e, up to 180 per day) But, the goal is not weight loss, its controlling blood sugar, and for most people, that is enough to keep it under control. I hope that once I get to my goal weight, I will be able to eat that many carbs without gaining -- but I'm not holding my breath.

The other major diff (or at least one other) is the fat issue. ADA really emphasizes low fat diets, which is important to a lot of diabetics to minimize related heart problems. Even in that respect, I think the ADA and Atkins people are moving closer together (well, a lttle closer). Seems that recent clarifications by Atkins remind people that fats need to be used in moderation (Moderation probably isn't the right word -- but fats should not be considered unlimited as some people were interpreting Atkins).

Anyway, for me I have found that a sort of "middle road" that keeps the fat low, and the carbs low (and the calories too) works best for me to keep the blood sugar at the level it should be, and lose weight too.

I strongly agree with your central thesis -- we should all be out there researching all the options to determine what works best for us individually. It is silly to think that one size fits all in the dieting world. Again, I really appreciate your blog because it is an excellent resource for that.

Linda

Katherine...I agree with your maltitol comment. I noticed that it takes less and less maltitol to upset my system so I've just stopped it altogether. Plus, it seems to stop my weight loss as if I ate sugar. That's what's led me to find erythritol products. I agree--they are up and coming! Thanks for your efforts. I look forward to my Freedom newsletter!

Billybob 9

I discovered the ADA was recommending that diabetics eat lots of whole grains instead of nuts and dropped them instantly.

First of all, the sugar my brain needs is readily acquired from surplus protein ~ e.g. the steak I ate this evening, and I get all my other calories from fats ~ e.g. Omega 3 in fish and walnuts, and Omega 6 in animals and peanuts. We drink gallons of olive oil every month, and you should see what we do with canola!

I shoot for a ZERO CARB diet every day and end up eating 30 or 40 carbs anyway. But the goal is ZERO.

Then, I consume a teaspoon of cinnamon every day.

My problem right now is LOW CHOLESTEROL. It's down in the 130s ~ normal is 180 to 220. My triglycerides are also very low ~ you get rid of most of them the second you get your average blood sugar levels down in the low 100s anyway.

Do you know what life is like with LOW CHOLESTEROL?

It's the cinnamon and the nuts working together ~ a study done years ago revealed that Seventh Day Adventists who subsisted on nuts alone had NO SIGN of cardiovascular disease of any kind. Add cinnamon to that diet and those SDAs would find their joints locking in place FUR SHUR.

Anyway, not all diabetics follow their dieticians' advice in lockstep. In fact, my dietician works with Kaiser and she and I agree on the utility of the Paleolithic diet. Some of us, due to various recombinations and flows of assorted autosomal recessives have what amounts to the same digestive system that our pre-agricultural ancestors had.

matt jacobs

I understand maltitol comes under fire often. Being a manufacturer who uses maltitol, I would be quite curios if anyone has any knowledge of a substitute for maltitol in formulating baked goods. I guess there is something out there less synthetic, but I do not know what it is. I would love the help if someone has any ideas.

Michael

Try SHUGR. It bakes browns & carmelizes just like sugar & is 99.5 % natural. Components are erythritol, polydextrose, and tagatose. Shugr tastes almost exactly like sugar with little to no aftertaste like artificial sweeteners.

Birdy...

Does anyone know if the polydextrose causes stomach distress like manitol?

I am interested in using it if the laxative effect is not included.

Thanks,

Birdy...

Laura

Hi!
Not being a diabetic, I do not eat foods made with sugar-substitutes often so here is my question - how much maltitol are you eating???

I am an intern for Steel's Gourmet Foods who, as many of you probably already know being low carb/low sugar dieters, specializes in sugar-free and no sugar-added products. We have a whole line of baking ingredients, syrups and dessert sauces sweetened with maltitol and have yet to hear that it has stopped weight loss for our customers.

I have done my research and I know that other sweeteners, like xylitol, have the same laxative effect as maltitol but only when eaten in EXCESS. And, if you do have this laxative effect, wouldn't it only help your weight loss since everything is being pushed right out? This is why I am ask how much maltitol people are eating to have any gastrointestinal problems. I believe that many people think that it is okay to eat as many cookies as they would like because they are sugar free and lower in calories but just like anything else, whether they are sweetened with sugar or a sugar substitute, need to be eaten in moderation.

I had one customer call our 1-800 number claiming that Steel's Gourmet Foods had ruined his birthday and that he was having stomach problems all weekend. We were of course mortified to hear this until we later received a phone call from his wife who told us that it wasn't our fault, he had eaten the ENTIRE CAKE.

So I am wondering if you folks who are having the stomach problems from maltitol might be having one too many extra cookies or if you really do find it troublesome every time you consume it. It is a shame to bash something that is so wonderful in a baking application and is enjoyed by so many diabetics and low-carb dieters.

nyleco

i'm curious, what would you recommend as substitute for maltitol? i have been reading about erythritol and it seemed a suitable substitute. what is your thought on this. Thanks

Low Carber

I can have an ice cream bar with just 6 grams of maltitol and my stomach will get upset. That stuff sucks.

Lscoop

The dive that Nutrasweet took in favor of Splenda, by the way, will be nothing like what is about to happen to splenda when Dr. Mercola's book comes out next month.
See www.mercola.com for more info. Aspartame and Splenda are equally hideous and insidious; Maltitol's laxitive effect doesn't hold a candle to either of the other two, which are likely extremely LETHAL with long-term use.
Of course, Xylitol and Erythritol with their beneficial side effects are better alternatives to Maltitol, but I think it's Splenda that we need to be getting the word out on now....

Jerry Sullaway

Hi! I have been a diabetic for the last 10 years or so and was estremely overweight like many diabetics. I followed the ADA diet advice for diabetics and could not control my sugar highs. Luckily I ran across some information about carbs. I also discovered Maltitol. Since I have been watching my carbs, using small abounts of maltitol and using stevia as a helper, I have lost 83 pounds and find that my blood sugar stays in very acceptable levels. It took me a little time to figure it all out but I have a group of diabetics that meet with me once a week and it has helped all of them. By the way, my energy level is up and I feel much better all the time. Jerry. Jan 23, 2007

ภาพโป๊

I am an intern for Steel's Gourmet Foods who, as many of you probably already know being low carb/low sugar dieters, specializes in sugar-free and no sugar-added products. We have a whole line of baking ingredients, syrups and dessert sauces sweetened with maltitol and have yet to hear that it has stopped weight loss for our customers.

ภาพโป๊

So I am wondering if you folks who are having the stomach problems from maltitol might be having one too many extra cookies or if you really do find it troublesome every time you consume it. It is a shame to bash something that is so wonderful in a baking application and is enjoyed by so many diabetics and low-carb dieters.

เอากัน

The dive that Nutrasweet took in favor of Splenda, by the way, will be nothing like what is about to happen to splenda when Dr. Mercola's book comes out next month.
See www.mercola.com for more info. Aspartame and Splenda are equally hideous and insidious; Maltitol's laxitive effect doesn't hold a candle to either of the other two, which are likely extremely LETHAL with long-term use.

เย็ดกัน

t's the cinnamon and the nuts working together ~ a study done years ago revealed that Seventh Day Adventists who subsisted on nuts alone had NO SIGN of cardiovascular disease of any kind. Add cinnamon to that diet and those SDAs would find their joints locking in place FUR SHUR.

หนังโป๊ออนไลน์

Why do you think diabetics don't do as much research on the web as other lo-carbers? I question whether there is any evidence to support that theory. You are entitled to your opinion, but I am concerned that you seem to think many (most?) diabetics are uninformed sheep who blindly follow whatever directions they are given by their dieticians.

หนังโป๊ออนไลน์

Russell Stover will get away with marketing their existing product (loaded with maltitol) to diabetics who don't frequent newsgroups because most diabetics just follow what the dietitians say and don't do the research that many low carb dieters do... However, all it takes is one more blockbuster book from Atkins or one other diet guru who goes mainstream where it will even penetrate their knowledgebase and the dive that Nutrasweet has taken in comparison to Splenda will be nothing like the dive away from maltitol.

หนังโป๊ออนไลน์

The tipping point has been reached. Matlitol, with its laxative effects and the prevailing wisdom (not necessarily based on double-blind medical studies) that maltitol prevents weight loss, has doomed it to the remainder bin of low carb products. (Lots of low carb products being discontinued now, many, as I have said, for good reason.)

หนังโป๊ออนไลน์

I had one customer call our 1-800 number claiming that Steel's Gourmet Foods had ruined his birthday and that he was having stomach problems all weekend. We were of course mortified to hear this until we later received a phone call from his wife who told us that it wasn't our fault, he had eaten the ENTIRE CAKE.

Katerina

I found this recipe on the Low Carb Friends forum some time ago. I've baked this bread many times, and it's very good! The whole loaf only cinatons about 20 carbs, so when you slice it, divide the total carbs by the number of slices. (I usually get about 10 slices, which only amounts to 2 carbs per slice!) If the lid of your bread machine lifts slightly during the last 15 minutes of baking time, don't worry; when the bread is baked, the lid will lower. I prefer to eat this bread toasted slightly, and buttered..SERVES 11 , 1 loaf (change servings and units) Ingredients1/2 cup water1 egg1 tablespoon butter or margarine2 tablespoons Splenda sugar substitute1/3 cup ground flax seeds1/4 cup soy flour3/4 cup vital wheat gluten flour1 teaspoon dried yeastDirections1Using a 1 pound capacity bread machine, combine ingredients according to order given in bread machine manual.2Select light' browning setting.3Don't remove bread until it is cooled.4Cut into slices, and store, covered, in the refrigerator.Good luck my friendKitty

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