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Re: [IPk] DAFNE courses in the UK: free foods?

I'm a bit in the dark about some of these types of sugar. I know all about
GI etc, but what are polyols? any one know if they have to be counted?

On 6/21/06, Elizabeth O'Shea <email @ redacted> wrote:
> Di wrote:
> I should stop being amazed by the lack of knowledge of dietiticians
> about basic carb values, but I still am. I remember being told that I
> was "allowed" to eat icecream  but only if it was vanilla!!!  Apparently
> vanilla icecream has no sugar in but flavoured ice cream does!!!???? And
> similarly that fresh orange juice was fine (in terms of the amount of
> sugar it contained) but pickle wasn't?
> And Elizabeth replied:
> At least when they originally told you the nonsense about pickle and
> orange
> juice they didn't have information literally at their fingertips with a
> tappity tap on the computer. But surely even then dieticians had books
> that
> told them how much carb was in food? Or did they only figure out how to
> measure carbs in food in the past 20 years?
> The one that really gets me going is 'sugars are fast acting
> carbohydrates,
> starches are slow acting carbohydrates', especially when they've mentioned
> the glycaemic index earlier. A few months ago I attended a talk where a
> dietician did talk about foods with low, medium, and high GI, but then
> went
> on to say that fructose was a fast acting sugar!
> elizabeth
> .
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