08-18-2013, 05:35 PM
just the same old bogus stuff that we see about vitamins and every other fad diet.
Anyone promoting some new diet, and making overstated claims can be annoying, true. But otherwise, I'm not sure I agree. The Atkins diet was considered a "fad", and treated with mockery and derision, yet has endured. Proven again and again to be effective, evidence-based, in spite of shifting opinions. Originated many decades ago by a physician to treat diabetes, it's proven effective to treat obesity in general.
guitarist, I wonder if the reduced reaction to the donut holes made with the gluten-free flour had to do with a lower glycemic index flour, which would mean a slower uptick in blood sugar.
That seems likely. I can recall the two most spectacular glycemic catastrophes, both were induced voluntarily!
My birthday was last month, at my request, my wife made a Banana Creme Pie using a recipe from Emiril Lagasse's New Orleans restaurant. The most insanely-decadent dessert (on the menu at Emiril's Las Vegas restaurant, wanted to try it) I'd ever seen. It was delicious, crazy rich and potent. I consume sweets moderately, so when a bomb like this comes along, the symptoms aren't exactly subtle. I looked like a dazed, crazed, sick kid after bringing in a haul on Halloween, my face green, hallucinating from sugar overload. It was great fun. Not in a hurry to repeat it.
The second one was not as intense, but it was after at attending a buffet in a nearby Casino, one of those all-you-can-eat things. I slightly overdid it, eating desserts I usually don't.
Eating a generous serving of donuts, one usually expects a profound rush, blood sugar spike. I was pleased to find it was fairly low-impact.
Back to normal eating -- I guess because my wife discovered this gluten-free flour, that tastes pretty good, we'll perhaps use it from time to time.
Maintaining a strict low-carb intake regime isn't convenient. I do it only when I need to trim down a little. But I really do notice feeling better when my blood sugar level is nice and steady. Best of all, it reduces inflammation. I find I don't have those little aches and pains that I took to be normal, and my general disposition is slightly better, more relaxed and comfortable.
But man, I miss things like ice cream, or a pastry, little treats I'd normally have semi-regularly. I find that a small piece of dark, dark chocolate helps satisfy. In small doses, it doesn't disturb anything.
In fact, the best results I've had are by just shrinking portion sizes. If I really want a dessert, a small square of something, a miniature serving, can satisfy, it doesn't need to be a huge bowl. A little bit goes a long way.
A great tool: at the drug store, you can buy Ketone strips. In 15 seconds (pee on strip, read color) you can determine if you're in ketosis, actively processing and using up (instead of storing and hoarding) body fat. Once we got those in our household, my wife, her dad, and me can always tell when we're making progress, or stalled. Then we compete! To see who's being honest, or who's falling behind. I don't even step on a scale, except maybe once a week. Ketosis is a more effective motivator.
For anyone who has a reason to do the Atkins style low-carb thing, and want to measure progress accurately, it's a handy method. Commonly found at Bartell's. Bayer makes a brand that I've found the most convenient. Ketone strips.
Thanks for the input about gluten! I likely don't have any special sensitivity to it, no health condition that requires carefully avoiding gluten. But at least I have a better grasp of the pros and cons, why some folks benefit from reducing or avoiding it. And a newfound respect for Xanthan Gum! Also handy stuff to have around.
Anyone promoting some new diet, and making overstated claims can be annoying, true. But otherwise, I'm not sure I agree. The Atkins diet was considered a "fad", and treated with mockery and derision, yet has endured. Proven again and again to be effective, evidence-based, in spite of shifting opinions. Originated many decades ago by a physician to treat diabetes, it's proven effective to treat obesity in general.
guitarist, I wonder if the reduced reaction to the donut holes made with the gluten-free flour had to do with a lower glycemic index flour, which would mean a slower uptick in blood sugar.
That seems likely. I can recall the two most spectacular glycemic catastrophes, both were induced voluntarily!
My birthday was last month, at my request, my wife made a Banana Creme Pie using a recipe from Emiril Lagasse's New Orleans restaurant. The most insanely-decadent dessert (on the menu at Emiril's Las Vegas restaurant, wanted to try it) I'd ever seen. It was delicious, crazy rich and potent. I consume sweets moderately, so when a bomb like this comes along, the symptoms aren't exactly subtle. I looked like a dazed, crazed, sick kid after bringing in a haul on Halloween, my face green, hallucinating from sugar overload. It was great fun. Not in a hurry to repeat it.
The second one was not as intense, but it was after at attending a buffet in a nearby Casino, one of those all-you-can-eat things. I slightly overdid it, eating desserts I usually don't.
Eating a generous serving of donuts, one usually expects a profound rush, blood sugar spike. I was pleased to find it was fairly low-impact.
Back to normal eating -- I guess because my wife discovered this gluten-free flour, that tastes pretty good, we'll perhaps use it from time to time.
Maintaining a strict low-carb intake regime isn't convenient. I do it only when I need to trim down a little. But I really do notice feeling better when my blood sugar level is nice and steady. Best of all, it reduces inflammation. I find I don't have those little aches and pains that I took to be normal, and my general disposition is slightly better, more relaxed and comfortable.
But man, I miss things like ice cream, or a pastry, little treats I'd normally have semi-regularly. I find that a small piece of dark, dark chocolate helps satisfy. In small doses, it doesn't disturb anything.
In fact, the best results I've had are by just shrinking portion sizes. If I really want a dessert, a small square of something, a miniature serving, can satisfy, it doesn't need to be a huge bowl. A little bit goes a long way.
A great tool: at the drug store, you can buy Ketone strips. In 15 seconds (pee on strip, read color) you can determine if you're in ketosis, actively processing and using up (instead of storing and hoarding) body fat. Once we got those in our household, my wife, her dad, and me can always tell when we're making progress, or stalled. Then we compete! To see who's being honest, or who's falling behind. I don't even step on a scale, except maybe once a week. Ketosis is a more effective motivator.
For anyone who has a reason to do the Atkins style low-carb thing, and want to measure progress accurately, it's a handy method. Commonly found at Bartell's. Bayer makes a brand that I've found the most convenient. Ketone strips.
Thanks for the input about gluten! I likely don't have any special sensitivity to it, no health condition that requires carefully avoiding gluten. But at least I have a better grasp of the pros and cons, why some folks benefit from reducing or avoiding it. And a newfound respect for Xanthan Gum! Also handy stuff to have around.
