Can we have an honest, good faith conversation about fat acceptance and body positivity?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bread doesn't need any sugar!
Sure, some bread recipes call for sugar, but plenty of breads do not need any sugar at all.
I bake baguettes that have no sugar at all.

Yes, but even if you put 1 flat tbsp (15 g) of sugar per 400 g of flour it does not make any significant difference.

Because

400 g of flour = 304 grams of simple carbohydrates.

15 g of sugar = 15 grams of simple carbohydrates.

So I am adding only 15 g to 304 g of carbs.

And if I eat one slice of bread per day I will only consume 2 grams of added sugar.

Pople who want to lose weight need to realise that calories and carbs are what really matters, not 2 grams of added sugar. Again, see American Diabetes Association.

They’re still pushing the same low fat, keep eating carbs nonsense as ever. https://www.diabetesfoodhub.org/articles/what-is-the-diabetes-plate-method.html#:~:text=The%20Diabetes%20Plate%20Method%20is,you%20need%20is%20a%20plate! (This link came from the American Diabetes Association website). Granted, they recommend whole carbohydrates, but if people are having trouble with their sugars, the advice shouldn’t be “keep eating the things that spike blood sugar at every meal and certainly don’t add fat to blunt it.”

What the ada is recommending is perfectly reasonable. Whole grains are good for you and have a place in a balanced diet in moderation. Cutting out entire food groups is why people fail diets

Whole grains are good for you but have no place in your diet if they spike your blood sugar or stimulate your appetite.

Ok, so don’t eat them. It is a general recommendation for balanced eating and appropriate.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bread doesn't need any sugar!
Sure, some bread recipes call for sugar, but plenty of breads do not need any sugar at all.
I bake baguettes that have no sugar at all.

Yes, but even if you put 1 flat tbsp (15 g) of sugar per 400 g of flour it does not make any significant difference.

Because

400 g of flour = 304 grams of simple carbohydrates.

15 g of sugar = 15 grams of simple carbohydrates.

So I am adding only 15 g to 304 g of carbs.

And if I eat one slice of bread per day I will only consume 2 grams of added sugar.

Pople who want to lose weight need to realise that calories and carbs are what really matters, not 2 grams of added sugar. Again, see American Diabetes Association.

They’re still pushing the same low fat, keep eating carbs nonsense as ever. https://www.diabetesfoodhub.org/articles/what-is-the-diabetes-plate-method.html#:~:text=The%20Diabetes%20Plate%20Method%20is,you%20need%20is%20a%20plate! (This link came from the American Diabetes Association website). Granted, they recommend whole carbohydrates, but if people are having trouble with their sugars, the advice shouldn’t be “keep eating the things that spike blood sugar at every meal and certainly don’t add fat to blunt it.”

What the ada is recommending is perfectly reasonable. Whole grains are good for you and have a place in a balanced diet in moderation. Cutting out entire food groups is why people fail diets

Whole grains are good for you but have no place in your diet if they spike your blood sugar or stimulate your appetite.

Ok, so don’t eat them. It is a general recommendation for balanced eating and appropriate.

People with diabetes aren’t the general population anymore though, are they? Once you’ve got that diagnosis, you’re in a different category.

Elevated blood sugar and excess insulin drive weight gain. If someone is already having trouble controlling their blood sugar and their body is becoming “deaf” to insulin, i.e., insulin resistance, why is the recommendation for them to keep eating the foods that might elevate their blood sugar, and at every meal? That doesn’t make sense to me. It doesn’t make sense to Dr. Jason Fung, either, a nephrologist who puts his patients on a low carb diet.

But this is the “general recommendation.”

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bread doesn't need any sugar!
Sure, some bread recipes call for sugar, but plenty of breads do not need any sugar at all.
I bake baguettes that have no sugar at all.

Yes, but even if you put 1 flat tbsp (15 g) of sugar per 400 g of flour it does not make any significant difference.

Because

400 g of flour = 304 grams of simple carbohydrates.

15 g of sugar = 15 grams of simple carbohydrates.

So I am adding only 15 g to 304 g of carbs.

And if I eat one slice of bread per day I will only consume 2 grams of added sugar.

Pople who want to lose weight need to realise that calories and carbs are what really matters, not 2 grams of added sugar. Again, see American Diabetes Association.

They’re still pushing the same low fat, keep eating carbs nonsense as ever. https://www.diabetesfoodhub.org/articles/what-is-the-diabetes-plate-method.html#:~:text=The%20Diabetes%20Plate%20Method%20is,you%20need%20is%20a%20plate! (This link came from the American Diabetes Association website). Granted, they recommend whole carbohydrates, but if people are having trouble with their sugars, the advice shouldn’t be “keep eating the things that spike blood sugar at every meal and certainly don’t add fat to blunt it.”

What the ada is recommending is perfectly reasonable. Whole grains are good for you and have a place in a balanced diet in moderation. Cutting out entire food groups is why people fail diets

Whole grains are good for you but have no place in your diet if they spike your blood sugar or stimulate your appetite.

Ok, so don’t eat them. It is a general recommendation for balanced eating and appropriate.

People with diabetes aren’t the general population anymore though, are they? Once you’ve got that diagnosis, you’re in a different category.

Elevated blood sugar and excess insulin drive weight gain. If someone is already having trouble controlling their blood sugar and their body is becoming “deaf” to insulin, i.e., insulin resistance, why is the recommendation for them to keep eating the foods that might elevate their blood sugar, and at every meal? That doesn’t make sense to me. It doesn’t make sense to Dr. Jason Fung, either, a nephrologist who puts his patients on a low carb diet.

But this is the “general recommendation.”

It is an appropriate recommendation for “general” diabetics. They don’t need to aspic any and every carb. Whole grains can actually be helpful in controlling blood sugar, good for colon Heath and GI and many diabetes are able to incorporate whole grains into their diet in small/moderate amounts without issues. If YOU don’t agree with ada then do your own thing. But this recommendation isn’t forcing anyone into obesity.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bread doesn't need any sugar!
Sure, some bread recipes call for sugar, but plenty of breads do not need any sugar at all.
I bake baguettes that have no sugar at all.

Yes, but even if you put 1 flat tbsp (15 g) of sugar per 400 g of flour it does not make any significant difference.

Because

400 g of flour = 304 grams of simple carbohydrates.

15 g of sugar = 15 grams of simple carbohydrates.

So I am adding only 15 g to 304 g of carbs.

And if I eat one slice of bread per day I will only consume 2 grams of added sugar.

Pople who want to lose weight need to realise that calories and carbs are what really matters, not 2 grams of added sugar. Again, see American Diabetes Association.

They’re still pushing the same low fat, keep eating carbs nonsense as ever. https://www.diabetesfoodhub.org/articles/what-is-the-diabetes-plate-method.html#:~:text=The%20Diabetes%20Plate%20Method%20is,you%20need%20is%20a%20plate! (This link came from the American Diabetes Association website). Granted, they recommend whole carbohydrates, but if people are having trouble with their sugars, the advice shouldn’t be “keep eating the things that spike blood sugar at every meal and certainly don’t add fat to blunt it.”

What the ada is recommending is perfectly reasonable. Whole grains are good for you and have a place in a balanced diet in moderation. Cutting out entire food groups is why people fail diets

Whole grains are good for you but have no place in your diet if they spike your blood sugar or stimulate your appetite.

Ok, so don’t eat them. It is a general recommendation for balanced eating and appropriate.

People with diabetes aren’t the general population anymore though, are they? Once you’ve got that diagnosis, you’re in a different category.

Elevated blood sugar and excess insulin drive weight gain. If someone is already having trouble controlling their blood sugar and their body is becoming “deaf” to insulin, i.e., insulin resistance, why is the recommendation for them to keep eating the foods that might elevate their blood sugar, and at every meal? That doesn’t make sense to me. It doesn’t make sense to Dr. Jason Fung, either, a nephrologist who puts his patients on a low carb diet.

But this is the “general recommendation.”

It is an appropriate recommendation for “general” diabetics. They don’t need to aspic any and every carb. Whole grains can actually be helpful in controlling blood sugar, good for colon Heath and GI and many diabetes are able to incorporate whole grains into their diet in small/moderate amounts without issues. If YOU don’t agree with ada then do your own thing. But this recommendation isn’t forcing anyone into obesity.

I think you’re missing my larger point. The science isn’t settled, even though everyone knows their own opinion is right.