<<Disclaimer: Verify this information before applying it to your situation.>>
Hello all-Sorry it took so long for me to get involved with this dicussion. First, I am type 1 diabetic (34 years insulin dependent) and I am Celiac (3+years diagnosis). I also have had minimal control over a lot of things for years that includes blood sugar levels. The good news is that we can always begin again and I am thankful that I have done so over the last year. I am part of a lifestyle change through Market America and their Transition Lifestyle Program. It is low glycemic index food choice with exercise and stress relief. It does wonders on the low glycemic but needs the other factors to really help level blood sugars. Feel free to go to my webportal www.marketamerica.com/luchini
to learn more about the program. Agave is one of the products I was introduced to by a personal chef I know and I have had good results with this although I normally don't use sweetners in beverages like coffee. This product does not crystalize and tastes similiar to honey. It also is very sweet so adding a small amount to plain yogurt with some rasberries (rasberries can be warmed in the micro before adding them) is a delicious low glycemic dessert or breakfast. Agave does well in baking also. Stevia is also another sweetner alternative I have tried (powder form) but it is extremely sweet so I caution people from adding too much (moderation is always the key anyway) The one thing I have learned from this lifestyle (not a diet), is that keeping the blood sugar level prevents the spikes of insulin in your system and helps (with exercise) to increase the metabolism. I am over 50 now and have a bit of a slower metabolism so this has been unbelievable with helping to decrease my A1Hc
levels. It is correct that Glycemic Index can be calculated differently by some of the information sources but Dr. Sheri Lieberman wrote a book that is "Dare to Lose" and it does a good job of explaining glycemic indexing of food and the glycemic load from the combination of food. So, knowledge is power and reading as much as you can both on the internet and the library or Barnes and Noble is great! The information helps you to understand more about how food is digested and how your metablism and stress response figures in to increase weight gain causing you to gain more back after you lose. Keep in mind, a recent study I was told about showed that your brain senses sweet whether it be sugar (glucose) or asparatame or agave. It can sometimes cause problems with cravings and eating choices. So-think lots of legumes, vegetables and lean protein and extra virgin olive oil. You need it all, (fats, proteins and carbs) for your body to use glucose in your cells for energy so choose wise
ly and healthy! It was interesting to note that the low glycemic index choise of eating was recommended for diabetics years ago but I guess I wasn't paying attention. Also, celiac people like myself can't do high fiber wheat breads and corn and rice are high glycemic foods. I have managed to work with them in calculating foods to eat with them (glycemic load) so it has less impact on spiking my blood sugars or storing glucose as fat. And, of course portion size with higher glycemic foods is very much part of the calculation. Good luck to each of you!
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> Sender: Celiac-Diabetes Support List
> Poster: [log in to unmask]
> Subject: Agave Syrup
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> <>
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> Haven't used it, but IMHO ---
> How the Glycemic Index (GI) effects each us is not a given.
> GI numbers are not cast in concrete, but an average of testing done with a
> group of individuals.
> Only you can know if this product effects your body differently than other
> sweeteners such as sugar, etc.
>
> The only way to assess if this product is better for you than others is to
> test your blood-glucose (bg) before & after eating the cooked item made with
> both the old & new type of sweetener. I'm assuming you're diabetic.
> Since this will undoubtedly be used in some kind of food that's
> carby/starchy, testing at 1 & 2 hours after eating should give you sufficient
> data to see
> a difference.
> But I'd recommend doing the test a couple of times to get past the normal
> built-in errors possible with bg testers.
>
> Manufacturer claims can be, lets say "optomistic"!
> Unfortunately there are food-products out there that are making claims based
> on the GI that may or may not be true.
> Bottom line is "I don't care what the manufacturer claims", I need to know
> how things effect "my body".
> Test & see.
> Roger
> Carlsbad, NM
>
> >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
>
> >>> Recently, I bought a bottle of Organic Blue Agave Syrup, a low glycemic
> organic sweetener. It claims it has less influence on blood sugar than other
> sweeteners. Has anyone ever used this product successfully? I'd like to use
> it in place of processed sugars in baking breads and desserts. I've
> included their website address and would like your opinion of this product.
> Thanks.
> _http://www.wholesomesweeteners.com/brands/wholesome/Wholesome_Sweeteners_Orga
> nic_Blue_Agave_Nectar.html_
> (http://www.wholesomesweeteners.com/brands/wholesome/Wholesome_Sweeteners_Organi
> c_Blue_Agave_Nectar.html)
> Rita
> Toledo, OH <<<
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> **************Ideas to please picky eaters. Watch video on AOL Living.
> (http://living.aol.com/video/how-to-please-your-picky-eater/rachel-campos-duffy/
> 2050827?NCID=aolcmp00300000002598)
>
> * Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
>
* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
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