Text 1521, 84 rader
Skriven 2010-09-12 22:11:40 av Mike Roberts (1:261/1381)
   Kommentar till text 1414 av Nancy Backus (1:261/1381.0)
Ärende: Re: aspartame  was: Bugs
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*** Quoting Nancy Backus from a message to Mike Roberts ***

 NB> switched).  I do still buy her products that use Splenda for
 NB> sweetening, like the light fruit drinks and no-sugar candies and NSA
 NB> ice cream, etc... but I try to encourage her not to go overboard on
 NB> them either.  :)   It'sa balancing act... like most of keeping her
 NB> healthy is.  (G)

That is wise, I get a kick out of a lot of products that say NSA and then 
when You check the carb count, the carbs are way up there! I mean weather it 
is actual sugar or a substitute or is natural, if it is carbs, it is sugar. A 
lot of people say why don't you eat a lot of fruit, or drink the juices that 
are NSA, I always have to explain that Natural is the same as regular. It may 
not be can sugar, but it can pack a punch. My Mother was diabetic and she did 
not understand that. A lot of new diabetics don't. If it's says no sugar, it 
is ok? Well I always say, check the label. If it's got carbs, especially a 
lot of them..There may not be added sugar, but there is stuff ready to be 
broken down by the body into sugar.

I like those new Candies though. You can have 2 or three, and though they 
have carbs, only about half of them can be broken down into sugar, So thought 
they may have 12 carbs for 5 pieces, or whatever, You only have about 6 carbs 
that affect Blood sugars. It's nice to have a peanut butter cup or a hersheys 
dark chocolate once in a while 8-)

 NB>> possible that there are different formulations of the stevia... I saw
 NB>> one in the Nature's Marketplace at Wegmans that said something about

I think You mentioned that before, I just hate to shell out the money to find 
it is like the other two varieties I have tried. I have not tried truvia, 
maybe I will..

 NB> Nature section... I got it in bulk once since it was supposed to work
 NB> for baking, but haven't bought it since...

Me too.. I bought it as it was a featurette on Good Morning America, one 
time. Saying that it was by far the best tasting and the best for You 
substitute there is. Everyone loves it. People on the segment said they could 
not tell the difference between that and real sugar. Well the two brands I 
tried were awful.. I then read somewhere that some peoples chemical makeup 
can cause stevia to be bitter. I guess that be me! 8)

 NB> I'm not a diabetic, was at one time diagnosed with a form of low
 NB> blood suger, but have since wondered how accurate that had been...  I
 NB> grew up with my parents using saccherine as a cost-cutting measure,
 NB> and I used it for a while as a diet aid and as a sugar substitute
 NB> (when a doctor said I should just get off all sugar for the supposed

This could be due to the fact that You did eat saccherine all those years. I 
know for a fact. I was like Sean, I had high a1c's and blood sugars. Until I 
started the low carb, I was like a roller coaster. One thing I found during 
my testing period was that if I were to eat normally ( like a non diabetic ) 
for a period. I would have to take more and more insulin to keep my BS low. 
Well OTOH when I first cut carbs, I still need high doses of insulin to keep 
my sugars low. Now, If I cut carbs and stay that way for long periods, like I 
am the last few years, If for some reason, Like a holiday or going out and 
having to someones house and having to eat just what is in front of me, It is 
amazing. You think, Oh boy I have to add a lot of insulin to make up for the 
fact I ate much more carbs... Nope, Your body after not using much insulin 
over time, becomes more sensitive to it and reacts better to it, so not much 
insulin is really needed to make up for it. Same way If I pig out for weeks 
on carbs, My body becomes insulin resistant again and it takes a whole lot 
more to do what very little did just a few weeks ago. I would not be 
surprised if You eat well and were not used to sugar much due to saccherine, 
then when You did start to eat sugar again, You had the same effect, only You 
are normal. Your body did not get those insulin rushes because You did not 
gorge yourself with sugar, but then as You adapted to sugar again, Your body 
may have had some insulin rushes to counteract the sugar, and You were 
probably so non insulin resistant, it could have made Your BS go low. Just 
that little bit of insulin that was now being produced was more than 
efficient for a body that was not used to having those insulin rushes. Just a 
guess on my part.

 NB> ... Spam is loved in some parts of the world.  But then so is

Especially Hawaii 8-)

Have a good One!
Mike

... We must believe in free will.  We have no choice.

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