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

If they are teaching you that one scoop of ice cream equals 2 units of 
insulin then I certainly wouldn't go near a DAFNE course!
Firstly different ice cream has different carb values. Secondly 
everyone's insulin-carb ratio is different so I might take 1 unit per 
10g carb and someone else might take 1 unit per 25g carb! Teaching 
people blanket rules like that is completely wrong, and against the 
whole point of DAFNE!

kathryn-sarah wells wrote:

>Hiya all
>Have any of u actually been on the DAFNE course?
> Cause i have and it has given me the freedom to not
>be obsessed with food and carb portions.
> yeh u still have to count carbs and they give u a
>book to help u with that intil ur confident but it's
>more about freedom.
> eg someone mentioned cherrys they dont have carb
>value untill ur going to start eating huge amounts and
>ice cream we were always told that one scoope of ice
>Is equal to 2 units of insulin.
> However the DAFNE course just doesnt teach u how to
>carb count it teaches u things like altering ur
>insulin correctly, correction doses and how exercise
>effects us and what to do like eating more carb if ur
>going to be doing high impact exercise.
>I found the course very helpful and ive gained fab
>control and i dont look back i havbe to say u cant
>knock something u have not tried. 
>--- Elizabeth O'Shea
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>>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!
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