Question:
I caught the end of a radio program in which the
guest was discussing the role of diets high in carbohydrates (particularly
grains) in bringing on diabetes. (I think the guest's name is Robert
Harris.) His belief is that a diet higher in fat is better because it does
not bring on the dramatic insulin response that hi-carb, low-fat diets tend
to precipitate. Any other thoughts on this? As someone who has been
following a low-fat diet for years, is hypoglycemic, and has both diabetes
and heart disease in the family, this news concerns me
Answer:
As for the problems with too high a carbo consumption, I dealt with that
this past summer. As a runner, I was trying to get my consumption of
complex carbos as high as possible. My fat consumption was about 15-20%
and protein at about 5-9%. But I was getting really bad dizzy spells,
often with sweating, and confusion. Yes it was a bit like my Type I
husband's hypo attacks. After I found myself in the hospital after one
of them, I decided to get serious about educating myself about the
possibility of reactive hypoglycemia. And yes, that hospital visit was
easily traceable to a high sugar and caffein intake earlier in the day
with nothing following but a run. I finally decided to try the higher
protein diet. The higher protein naturally resulted in a higher fat
intake as well. But the dizzy spells went away after a couple months
of the new diet. So I guess I'm sold, although a sample of one does not
make for a scientific study. I still have a hard time buying
the bit about too high a fat diet being good. A few months ago, there was
an article in the Wall Street Journal citing research suggesting that higher
fat diets may be helpful for Type IIs - they referred to 40% fat.
I just try to stay below 30% now.
On the fiber, I must admit I'm confused. It makes sense that it would
slow down the glucose assimilation, but a dietician told me that new
research suggests that there isn't much difference between complex
carbos and simple sugars in the way they raise blood sugars. Looking
at glycemic indices adds more confusion. Potatoes appear to be a dirty
word, unless loaded with butter. That goes against all the stuff that
appears in lay magazines. Whole wheat bread has just as high a glycemic index
as white bread. No one knows the effects of combining on gi for very
many things yet. It is frustrating that with all the work being done on
the dietary effect on health, that recommendations still reverse every few
years. In the meantime, I guess we all have to do what seems to make the
most sense for us. I have started ignoring the high carbo recommendations
in my running mags and have tried to get my body used to excercise after
a high protein meal. I guess it's better than passing out, but after a
15 mile run after supper 2 weeks ago, i lost the whole meal.
