Dave Jackson asks:
> When you say sections, what proportion of a standard grapefruit are we
> talking about?

We try for the large ruby, section it and divide it into 3 or 4 portions
demanding on the size.


> I find it just a matter of time. Surely as they ripen it's the simple to
> complex sugar ratio that alters and the total potential glucose is more
or
> less unchanged.

My thinking, is not really.  Because of the two sugars, glucose and
fructose envolved.

The starch, as the banana ripens converts to glucose fairly rapidly,
whereas the fructose is poorly digested (low GI), doesn't convert to
glucose as easily and is the only other "sugar" able to enter the blood
stream directly, without being first converted to glucose, it doesn't
effect BGs, but is lipogenic (heads to the liver and is converted to VLDL
and triglycerides :(

> The drying etc paraphernalia puts me off pemmican/jerky. I eat corned
beef
> or other cooked meats.

What is the process and ingredients used in preparing corned beef?  Are
they NeanderThin friendly.  I love corned beef, but have steered clear of
it assuming it contains "forbidden" something or other -- maybe, I'm wrong
in that assumption?

> 4.7 is good. I feel I'm doing well to average 6.5 (after 3 weeks on L-C)

6.5 is certainly going in the right direction for a "beginner" <VBG>  You
will experience, to your thrill and future good health, as you continue low
carbing month after month, that your A1c will steadily go down and down,
then level off just as if you were a "normal" -- so much so, that there
will be a point in time were you will have to remind yourself that your are
indeed diabetic.

Unfortunately, IMHO, there are a lot more operatives in Diabetes thancan be
measured by BGs.  Even the DCCT study shows a 1% chance to develope
diabetic complications for those in tight control.

But even in your 3 weeks, doesn't it feel great to have a grip on your
Diabetes rather than it leading you around insideously with spikes and
lows?

Grant

STONE and SPEAR    [log in to unmask]
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