I approach any conversation about food intake choices from a documented history of correlation between fat loss and improved blood glucose and blood pressure. 1/x theconversation.com/why-it-can-be-… via @ConversationUS
@ConversationUS Without ascribing causation among those 3 outcomes, the fat loss has been driven by documentation and modification of diet. As a type 2 diabetic, I have to accept that my body lies to me about its needs, and I must exercise cognitive and behavioral control over food intake. 2/x
@ConversationUS I've been intrigued recently by about a week's worth of dramatically higher carbohydrate and caloric intake—at least double the usual on a couple of days—that seems to have had relatively little effect on blood glucose and blood pressure. 3/x
@ConversationUS While I believe the authors may have uncovered an interesting and potentially useful dynamic and metric, I see a pitfall in emphasizing "bad" foods, and proposing their restriction or labeling by yet another criterion. 4/x
@ConversationUS I think back to my first dietician, who after viewing my food log said "You have to eat more... [pause for effect] vegetables." My initial success in achieving euglycemia depended on that advice, and my recently having to deal with gut issues has reinforced its value. 5/x
@ConversationUS While "hyperpalatability" may be a useful concept—and I can't help mapping it back to the folk description of certain foods as "fattening"—I welcome the day when it's seen as a footnote or side note to research on satiety, and particularly on fiber as one of its drivers. 6/x
@ConversationUS When the body constantly lies about its needs—as do type 2 diabetics' energy-starved bodies—it may be useful to be aware of foods that magnify the lie. It may be even more useful to emphasize foods that throw the dog of false hunger a fibrous bone to chew on. 7/x
@ConversationUS Are there foods it makes sense to eat less of, or measured amounts of, for maximal health? My own experience, and a raft of recent studies, suggest as much. 8/x
@ConversationUS In terms of long-term sustainability, though, I'm more interested in research into quantifying satiety and identifying foods that promote it. I think we all might be healthier if we eat more... 9/x
@ConversationUS Thanks to @MatthewJDalby for bringing the article to my attention, and to @fatnutritionist for raising criticisms that prompted this response. 10/x x=10
