It can sometimes be frustrating finding useful nutrition information when you’ve been diagnosed with Type 2 diabetes. Doctors and nutritionists still rely heavily on the recommendations of the American Diabetes Association whose meal plans include servings of “healthy” grains like whole-wheat bread, brown rice and oatmeal, while also suggesting that a patient substitute low- or non-fat dairy products for the full-fat milk or cheese or other foods they might have been eating.
These one-size-fits-all recommendations are geared toward helping patients lose weight and stabilizing their blood sugar, and to a certain extent, they’ll work. Most patients will lose some weight if they suddenly limit their intake of sugar and fat, but they will also experience cravings, the downfall of dieters everywhere. Chances are, they’re not going to be satisfied with the portions of those “healthy” grains they’re allowed. One-third of a cup, the recommended portion of rice, for example, is five tablespoons of rice. Five. Tablespoons. That’s not a lot of rice. But go over that limit and watch your numbers shoot up. Long-term, the ADA dietary recommendations may not work.
Dr. Thompson feels your pain! A cardiologist well aware of the consequences of not controlling blood sugar, he threw himself into the research that resulted in this book and revolutionized his practice when he was diagnosed with Type 2 diabetes himself.
Thompson’s plan can be summarized in two words: “Glycemic Load,” which is not the same thing as the “Glycemic Index.” The Glycemic Index rates foods on a scale from 1 (good) to 100 (bad), according to how fast eating them will make your blood sugar spike. It can be depressing seeing how many favorite foods are “highly rated.” The Glycemic Load, on the other hand, is a more accurate measure of exactly how much of a given carbohydrate can be consumed without spiking the blood sugar and that difference makes a huge difference.
For example, Dr. Thompson points out that a small package of peanut M&Ms can be a great snack because the candies are mostly peanuts (nuts are nutritional powerhouses) with a layer of heart-healthy dark chocolate and a thin candy shell. Peanut M&Ms come in at a GL of 43 while jelly beans register a whopping 312 Glycemic Load.
Thompson explains the concepts behind his eating plan simply and clearly and convincingly. For him, it’s not the sugar, or even the fat that will send blood sugar off the charts; it comes down to starch. For Thompson, the key to controlling blood sugar is keeping the total Glycemic Load of a day’s meals under 500. He knows his readers will be skeptical, so he includes food plans—plans that incorporate “forbidden foods” like chocolate and bacon and red wine.
For anyone who’s been struggling to maintain good numbers while eating the ADA-approved breakfasts of toast and oatmeal, this book is a godsend and it’s backed by solid science.
The recipes included run the gamut from yummy crustless quiches to a divine coconut “loaf” that can be made with either sugar or artificial sweetener. (In general, nutritionists frown on artificial sweeteners, so it’s nice to have the option, especially since there are only two tablespoons of sweetener in the recipe.)
Long-time dieters will see similarities here to everything from Dr. Atkins’ famous low-carb diet to the Paleo diet, but Thompson has put everything into perspective.
If you want to satisfy your hunger and satisfy that nagging sweet tooth, he’ll show you how.
And the proof is in the numbers.
These one-size-fits-all recommendations are geared toward helping patients lose weight and stabilizing their blood sugar, and to a certain extent, they’ll work. Most patients will lose some weight if they suddenly limit their intake of sugar and fat, but they will also experience cravings, the downfall of dieters everywhere. Chances are, they’re not going to be satisfied with the portions of those “healthy” grains they’re allowed. One-third of a cup, the recommended portion of rice, for example, is five tablespoons of rice. Five. Tablespoons. That’s not a lot of rice. But go over that limit and watch your numbers shoot up. Long-term, the ADA dietary recommendations may not work.
Dr. Thompson feels your pain! A cardiologist well aware of the consequences of not controlling blood sugar, he threw himself into the research that resulted in this book and revolutionized his practice when he was diagnosed with Type 2 diabetes himself.
Thompson’s plan can be summarized in two words: “Glycemic Load,” which is not the same thing as the “Glycemic Index.” The Glycemic Index rates foods on a scale from 1 (good) to 100 (bad), according to how fast eating them will make your blood sugar spike. It can be depressing seeing how many favorite foods are “highly rated.” The Glycemic Load, on the other hand, is a more accurate measure of exactly how much of a given carbohydrate can be consumed without spiking the blood sugar and that difference makes a huge difference.
For example, Dr. Thompson points out that a small package of peanut M&Ms can be a great snack because the candies are mostly peanuts (nuts are nutritional powerhouses) with a layer of heart-healthy dark chocolate and a thin candy shell. Peanut M&Ms come in at a GL of 43 while jelly beans register a whopping 312 Glycemic Load.
Thompson explains the concepts behind his eating plan simply and clearly and convincingly. For him, it’s not the sugar, or even the fat that will send blood sugar off the charts; it comes down to starch. For Thompson, the key to controlling blood sugar is keeping the total Glycemic Load of a day’s meals under 500. He knows his readers will be skeptical, so he includes food plans—plans that incorporate “forbidden foods” like chocolate and bacon and red wine.
For anyone who’s been struggling to maintain good numbers while eating the ADA-approved breakfasts of toast and oatmeal, this book is a godsend and it’s backed by solid science.
The recipes included run the gamut from yummy crustless quiches to a divine coconut “loaf” that can be made with either sugar or artificial sweetener. (In general, nutritionists frown on artificial sweeteners, so it’s nice to have the option, especially since there are only two tablespoons of sweetener in the recipe.)
Long-time dieters will see similarities here to everything from Dr. Atkins’ famous low-carb diet to the Paleo diet, but Thompson has put everything into perspective.
If you want to satisfy your hunger and satisfy that nagging sweet tooth, he’ll show you how.
And the proof is in the numbers.