[Diabetes-talk] intuitive eating and textures Re: Excellent Article

Wed Jun 20 03:42:24 UTC 2012

Chanelle:

The one thing that is universal about diabetes is the old adage symbolized
by the initials YMMV -- Your Mileage May Vary. Each person's diabetes is
different from that of every other person although there are commonalities.
I write this as an introduction to what I shall say below so that you will
take it in the "for what it's worth" department rather than as the testimony
of an "expert" which I am most definitely not.

Once I learned the ins and outs of the wisdom (orthodox and otherwise) about
diabetes and switched to intensive insulin management, I ultimately did not
and do not find diabetes care to be overly-complex, a burden or requiring
the level of vigilance that you apparently do. AS I say, it's a case of
YMMV. But perhaps part of the key is that you say you aren't very good at
self-discipline (you said it; I did not so this is not criticism). I think
it's fair to say that good diabetes control *does* require a fair amount of
discipline. There's a good Braille Monitor article about this from a year or
two ago; it originally appeared in an issue of Diabetes Self-management
Quarterly from some time in 2009. I'll see if I can dig it up although, as I
say, it's in the Monitor. The article asserts that many people who have a
tough time with diabetes were not all that disciplined in other areas of
their lives (they did not have to be) so find it tough getting into the
groove re diabetes management. As I say, this is not criticism.

As for texture aversions, I don't have many although I did as a kid.
Although I liked their taste, I found oranges kind of yuchy in texture; same
went for peas, lima beans and avocados. Now the only thing I find kind of
weird is peas although I will eat them mixed in with other vegetables or
potatos. I think one just sets one's mind to getting over it and keeps
trying until one succeeds or decides the effort isn't worth it. I have a
nephew that doesn't like the texture of steak or rost beef or ribs -- I
think he's terminally mentally ill in this regard but it's his problem, not
mine. He likes hamburger, though -- go figure. But I think he just decided
it isn't worth it.

If you are *truly* low-carb, as in Richard K. Bernstein, I suspect fruit is
almost completely proscribed. Both South Beach and Atkins forbid fruit in
the first part of getting over carb cravings (the goal of the first few
weeks of their diets). South Beach, at least, reintroduces fruit after the
first strict phase of the diet when presumably carb cravings have been
tamed.

I never really had or have carb cravings or even sweet cravings (being a
chocoholic as a kid doesn't count). Not having a sense of smell, I can
understand why you'd have a sweet tooth. You'll have to work out your own
salvation there.

Although I tend to go for a somewhat low-carb diet and, unlike the
conventional wisdom dictates, I eat all the red meat I want, believing the
link between fat -- especially saturated fat -- and heart disease to be
tenuous at best, I do eat some carbohydrate.

I think it's fair to say that one can get vitamin C and trace minerals from
certain vegetables. But, all other things being equal, eating a wide variety
of foods (including fruit), tends to make it more likely that one will
receive all the nutrients one needs.

It certainly helps to be on insulin; although it's probably prudent to keep
the carb load down to a dull roar, at least one can compensate when one
*does* want something carby!

I do tend to subscribe to the intuitive eating theory; to me, it's the most
natural and makes sense. Besides, contrary to the current fad of
hand-wringing and "woe is me" thinking about American eating habits, the
latest statistics show mortality on average is *decreasing* in America, not
increasing. However, there is increasing evidence that, as a whole, we eat
far too much sugar. So, as Colleen says, ditch the guilt trip and eat
something delectable -- just don't get into the habit of it. (grin)

I don't suppose this helps much but it's grist for the mill.

Mike Freeman

-----Original Message-----
From: diabetes-talk-bounces at nfbnet.org
[mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of Chanelle Allen
Sent: Monday, June 18, 2012 9:22 AM
To: Diabetes Talk for the Blind
Subject: [Diabetes-talk] intuitive eating and textures Re: Excellent Article

I too enjoyed listening to the presenter at the DAN seminar last year (I 
listened to the recording online). It would be wonderful if diabetes could 
be reduced to a mere nuisance. The problem is that the vigilance, care, and 
consistency required is overwhelming and takes up too much effort. I am not 
strong-willed or self-disciplined. The book Diabetes Burnout suggests that 
we are motivated to continue repeating destructive habits and that we don't 
change if the costs outweigh the benefits. Just because we know we shouldn't

do something to avoid unpleasant consequences, that doesn't hinder people 
from choosing the same thing again.
I started reading Health At Every Size: The Surprising Truth About Your 
Weight by Linda Bacon, which discusses the intuitive eating approach.
Later in the book, Dr. Bacon recommends eating a variety of foods. I have a 
problem where I gag on foods of certain textures--especially fruit. Even 
mashed potatoes, which I like gives me that feeling if I eat too much. Has 
anyone experienced a similar problem not liking certain textures and what 
have you done to overcome it? I also don't have a sense of smell, so the 
food I don't like does not have much appeal even if it is supposed to taste 
good. Even eating the fruit that I like (sweet, crisp apples) doesn't take 
away my sweet craving. I try to eat lots of vegetables, so maybe that makes 
up for the lack of fruit. Is eating fruit still recommended on a low 
carbohydrate diet? I use an insulin pump, so I can't make the excuse that 
fruit will raise my blood sugar too high (smile).
I hope that I haven't gone off topic.

Chanelle

--------------------------------------------------
From: "Bernadette Jacobs" <bernienfb75 at gmail.com>
Sent: Monday, June 18, 2012 9:02 AM
To: "Diabetes Talk for the Blind" <diabetes-talk at nfbnet.org>
Subject: Re: [Diabetes-talk] Excellent Article

> On 6/16/12, Mike Freeman <k7uij at panix.com> wrote:
>> Diabetics are often bombarded with advice on what's the "best" diet for
>> them
>> (as if diabetes is just one disease). The American diabetes Association
>> tells us not to eliminate carbs from our diet (ignoring the fact that the
>> Inuit did and are doing quite well, thank you, without much carbohydrate 
>> in
>> the diet). The Atkins people hit us with just the opposite advice but
>> arouse
>> suspicion in some because of their association with certain types of
>> alternative medical therapies.
>>
>>
>>
>> It seems as though the advice is driven as much by the current
>> politically-correct, medical and scientific fads as it is by solid 
>> research
>> (which is damnably difficult to do when dealing with diets and 
>> nutrition).
>> And seldom is the *real* science behind all these assertions carefully 
>> and
>> rigorously examined. It's high time this changed. It's why I had a
>> different
>> sourt of dietitian at last year's DAN Seminar and why I often come across
>> as
>> a terminal skeptic.
>>
>>
>>
>> Check out the blog post at the link shown below and get what seems to be
>> more the straight scoop on all this. Many of our most cherished and
>> unquestioned assumptions turn out to have little scientific basis.
>>
>>
>>
>>
http://www.drbriffa.com/2012/03/05/whats-wrong-with-the-dietary-advice-diabe
>> tes-uk-dishes-out-to-diabetics/
>>
>>
>>
>> Mike Freeman
>>
>>
>>
>> _______________________________________________
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il.com
>>
> Ya know gang, I was at that DAN Seminar and I really appreciated what
> that lady had to say.  I think that the way she mapped things out
> makes one's diabetes far more manageable.  Blindness, (at least to
> most of us here), is a mere nuisance; a characteristic.  We should be
> able to make diabetes the same; a mere characteristic or condition
> which we ourselves are all able to manage and control without being
> forced by myth, misconception, and society in general to regard our
> diabetes as a curse!!  Can't have this; can't have that; gotta eat
> this; gotta eat that; can only eat one cup of this; and whatever you
> do, don't forget your daily allowance of cardboard packaging; so help
> you God!!!  After all, ya gotta eat that because if ya eat something
> that actually tastes good, it's gonna be bad for ya.  I thought the
> bottom line of what that lady said was very simple: If you eat two
> pieces of chocolate fudge cake at the end of your meal and two hours
> later, you peak at 360, you know better than to ever do that again.
> especially if only you've eaten one piece of that cake and your sugar
> peaks at 165ish, then you know to allow yourself just one piece.  The
> object here is to set and know your peak so that if you rise above it,
> you know to cut yourself off.  Like Lynn said previously, the key is
> "MODERATION!"  It's not that you can't have what pleasures of life you
> wish.  You simply need to use discretion, disciplin and self control.
> If you can't control it, don't go there.  Simple as that. My other
> advice is test, test, test so you know where you are at all times.
> And, if you don't like your numbers, take heed and don't be afraid to
> seek counsel if you need.
>
> Bern
>
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