American Diabetes Association


These are actual quotes from the American Diabetes Association website:


Myth #2 (from list of Diabetes Myths): People with diabetes can't eat sweets or chocolate.
If eaten as part of a healthy meal plan, or combined with exercise, sweets and desserts can be eaten by people with diabetes. They are no more “off limits” to people with diabetes, than they are to people without diabetes.



Myth #5: If you have diabetes, you should only eat small amounts of starchy foods, such as bread, potatoes and pasta.
Starchy foods are part of a healthy meal plan. What is important is the portion size. Whole grain breads, cereals, pasta, rice and starchy vegetables like potatoes, yams, peas and corn can be included in your meals and snacks. The key is portions. For most people with diabetes, having 3-4 servings of carbohydrate-containing foods is about right. Whole grain starchy foods are also a good source of fiber, which helps keep your gut healthy.





How can I have sweets and still keep my blood glucose on target?
The key to keeping your blood glucose on target is to substitute small portions of sweets for other carb-containing foods in your meals and snacks. Carb-containing foods include bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, and peas. For many people, having about 45 to 60 grams at meals is about right. Serving sizes make a difference. To include sweets in your meal, you can cut back on the other carb foods at the same meal.

For example, you’d like to have cookies with your lunch. Your lunch is a turkey sandwich with two slices of bread. Your first step is to identify the carb foods in your meal. Bread is a carb. You decide to swap two slices of bread for two slices of low-calorie bread and have the cookies -- it’s an even trade. Your total amount of carbohydrate remains the same for the meal.



Can I eat foods with sugar in them?
For almost every person with diabetes, the answer is yes! Eating a piece of cake made with sugar will raise your blood glucose level. So will eating corn on the cob, a tomato sandwich, or lima beans. The truth is that sugar has gotten a bad reputation. People with diabetes can and do eat sugar. In your body, it becomes glucose, but so do the other foods mentioned above. With sugary foods, the rule is moderation. Eat too much, and 1) you'll send your blood glucose level up higher than you expected; 2) you'll fill up but without the nutrients that come with vegetables and grains; and 3) you'll gain weight. So, don't pass up a slice of birthday cake. Instead, eat a little less bread or potato, and replace it with the cake. Taking a brisk walk to burn some calories is also always helpful.


Or take a look at the recipes for breads, muffins, cakes, pies, cookies, and pizza.


My point? As I often say, while the "official" organizations like the American Diabetes Association, the American heart Association, and the USDA dominate the message provided to mainstream Americans, to those of us who know better, they have become irrelevant. You can see how obviously boneheaded their advice is. I'd go so far as to say that, if you want diabetes, follow the American Diabetes Association diet. If you have diabetes, and you'd like to accelerate complications like kidney disease, heart disease, and neuropathy, then follow the American Diabetes Association diet.

I'm going to bet that American Diabetes Association sponsors like Lilly, Novo Nordisk, Merck, Pfizer, Abbott ($1 million or more annual contributions) and Cadbury Schweppes (3-year, multi-million dollar support for Weight Loss Matters program) will continue to charge full-speed ahead to maintain the status quo. Cadbury Schweppes are the proud makers of Dr. Pepper, Hawaiian Punch, Snapple, Motts' Apple Juice, and Hires Root Beer--you know, the foods and drinks that you can have as long as you adjust your insulin dose or talk to your doctor about adjusting your diabetes medications. And if you gain, say, 30 or 40 lbs eating these foods. . . well, we've got a treatment for that. Merck's Januvia , for instance, can help you out for only about $200 a month!

Looking at the facts this way, and it seems like some cheap conspiracy theory: They're all out to get us. Dispense information that virtually guarantees propagation of the disease, and all your friends and cronies profit. I don't know if it is or it isn't, but it sure smells like it sometimes.

Comments (6) -

  • Anonymous

    5/18/2008 11:07:00 AM |

    I used to donate to some of the listed groups.  A week didn't go by without receiving a solicitation to give money for a "good cause".  Often I would give a little.  A few times a neighbor lady personally sent to me an AHA donation form.  She knew my grandfather, and knew he battled heart disease for many years.  

    After reading your blog, and am now a follow of the TYP program, I no longer donate to the groups.  I've learned they are part of the problem.  Last time the neighbor sent forms I went to see her personally on why I will no longer being donating.  She tried to convince me other wise.  Hopefully  she reads your blog now, and has a better understanding on why I feel the way I do.

  • Nyn

    5/18/2008 2:24:00 PM |

    I am shocked at this. I guess I shouldn't be, but wow. I grew up with a Type I diabetic mother, and throughout my childhood, I remember her struggling with her blood sugar and diet. She minimized sugar as much as possible, and while yes she could eat starches, she felt best, had best results, and kept her weight moderated only when she severely lowered them. This information goes against everything I ever heard her deal with, as well as all the other diabetic info I've come across. Are they trying to get on the 'it's not so bad to have a chronic condition' bandwagon, or truly sell more wheat? The more I read your blog and other literature about the food/medical 'establishment', the more fed-up I'm getting. Is this kind of nonsense going on in other countries? Are their health and drug associations misleading them too?

  • Stan

    5/18/2008 3:15:00 PM |

    Quote:  "The key to keeping your blood glucose on target is to substitute small portions of sweets for other carb-containing foods..."

    This is in my humble opinion akin to telling an alcoholic to drink smaller shots of vodka more often!

    Every time you take or even look at a small portion of food, our brain causes some insulin release preceeding a digestion therefore for people who are prediabetic or diabetic (type 2) eating more frequenltly may initially boost the insulin release (somewhat) through this effect which may improve blood glucose control, but eventually it will only exacerbate the whole problem.  The problem is the insulin resistance and the resulting hyperinsulinemia which will continue getting worse over time on the AHA and ADA diets!

      Boosting one's insulin release through frequent eating will help maintaining a better blood glucose control but will lead to higher serum insulin and therefore higher risk of developing diabetes, obesity, cardiovascular disease and cancer.  

    ADA should change their name to American Diabetes Promotion Assoc.

    Stan (Heretic)

  • Anna

    5/18/2008 7:01:00 PM |

    When I was diagnosed with gestational diabetes a decade ago, I was initially given the ADA's exchange system to follow, which resulted in higher BG readings than on my own regular diet.  One reason, I discovered, was that one slice of my usual "whole grain" flour bread was very dense, and weighed more (more carbs, too) than the airy, white flour bread the ADA assumes everyone eats.  So I switched to weighing food and carb counting for better BG results.  Eventually it was just easier for me  to manage my BG just by dropping the sugar and starches altogether (a two oz portion of pasta is about 14 penne - by the time I ate two penne pcs to test for doneness, the remaining portion looked so frustratingly small I figured why bother?).

    Now officially being diagnosed pre-diabetic (though my labs are fairly normal if I stick to LC), I get a lot of cr*p in the mail about how to manage diabetes from my insurance co and the ADA (always with a donation solicitation).  Most of it goes right into the recycling bin.

    It was in the newspaper, though, that I read an ADA spokesperson's comment that stuck in my head, that it wasn't "fair" to make people with diabetes avoid sugars and their favorite starchy foods - that those "treats" should be available as they are to everyone else!  Fair???  What's "fair" got to do with it?  To quote my mother, "nobody ever said life was fair!" - one of the most valuable notions she ever drilled into my head.   What's *fair* about cr*ppy dietary advice that allows/causes diabetic complications too numerous to mention, quality of life deterioration, and painful misery that can last decades, especially when they can be avoided or dramatically slowed/reduced simply by restricting sugars and starches to a minimum?  *Fair*, that would be funny, if wasn't so deadly serious.

  • Sarah

    5/24/2008 3:28:00 AM |

    I'm diabetic with a current A1c of 5.2%. A good number that I achieved and maintain by doing everything the American Diabetic Association says not to do. I do not eat sugar. I keep my daily carb intake around 40-50 grams. I get 95% of those carbs from non-starchy vegetables and a limited amount of fruit (berries). I don't eat grains, period. And I test my blood glucose often and carefully and totally ignore the insane "tight control" parameters promoted by the ADA.

    The ADA is not the friend of the diabetic. Jenny Ruhl had a terrific idea: diabetics should organize and "threaten" legal action against the ADA for its treatment guidelines that are killing and maiming thousands upon thousands of diabetics.

    Keep up the great blog. I enjoy reading it and have taken away good information, as well as ammunition.

  • jpatti

    6/4/2008 4:52:00 PM |

    I've told this story many times before, but...

    I was diagnosed with T2 diabetes while a PhD candidate in biochemistry 20 years ago.  The doctor gave me the ADA pamphlet about what to eat.  One day, I ran across a veterinary pamphlet about treating animals with diabetes and it was diametrically opposed to the ADA pamphlet, which made me curious enough to go into the research library to find out WHY humans were different from every other animal.

    I read research about how various foods affected normal people, T1s and T2 diabetics and saw the bg profiles for meals consisting of carb, protein and fat and various combinations.  I saw the veterinarians were right and briefly considered seeing a vet for my bg control, but decided I'd just manage it on my own.  

    I had no idea why the ADA was so far off base, but... a few months later, I saw a newspaper article covering an ADA press release.  The ADA had admitted that starch was equivalent to sugar, which as a biochemist, I already knew and was a bit surprised they'd just figured that out!  Starch is just a polymer of glucose, any biochemistry textbook shows you that.  

    But... the article went on to say that since this was so, the ADA was changing it's recommendations to allow diabetics to eat sugar.

    WTF?!??!

    At that point, I decided the ADA was hopelessly stupid and I've never paid any attention to them since.  

    I see from this blog post that they're still  saying this today.  Bunch of morons.

    NO ONE has to follow the ADA today.  

    You don't have to have access to a research library to learn about diabetes on your own, we've got PubMed and such sources online today.  

    And if you don't "speak" research, you can read Jenny's site which does a wonderful job of translating for laymen what the current research actually shows:  http://www.bloodsugar101.com/

    But there's even a better tool today than research in using our own glucometers to see *exactly* how specific foods effect each of us rather than relying on research.  Everyone, no matter how educated or uneducated, can find this out for themselves by testing with a Walmart or Walgreens generic meter bought for under $10.  

    IMO, that doesn't just apply to diabetics, but also those with metabolic syndrome and other forms of prediabetes or reactive hypoglycemia.  You can take control of your bg right *now* at home without the need for a doctor or any ability to follow the research.  

    The most important info for controlling your bg is NOT from the ADA, but this post about testing for yourself: http://www.alt-support-diabetes.org/NewlyDiagnosed.htm

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Vitamin K2, aspirin, fish oil and blood thinning

Vitamin K2, aspirin, fish oil and blood thinning

An interesting question came up from one of our Track Your Plaque Members on the Forum.

"I am now taking 9 mg of vitamin K1 and 1000 mcg of K2.

Does taking this supplement with this much K1 have a counteracting effect on the thinning/anticlotting properties of aspirin and fish oil that I also take?"


Great question (along with lots of other greater discussions we have on the Forum.)

The answer: Vitamin K should have no effect on the platelet-blocking effects of aspirin or fish oil. The majority of blood clot inhibiting effects of aspirin and fish oil arise from their ability to keep blood platelets from "clumping" (just like the TV commercials for Plavix).

Vitamin K, on the other hand, participates in the liver production of blood clotting factors (like II, VII, IX, and X, among others for you curious ones).

Thus, vitamin K-dependent clotting factors and platelet-blocking are two separate pathways to forming blood clots. Some of us refer to the difference as "red clots" from the vitamin K pathway and "white clots" from the platelet pathway, since they really do have this different physical appearance.

The vitamin K2 conversation, like that about vitamin D, is fascinating for its potential to provide the missing link between the tightly-tied fortunes of bone health and atherosclerosis. Why is someone with a high CT heart scan score far more likely to have osteoporosis? Vitamin D and K2 deficiency may provide the missing link for many people.

Comments (12) -

  • Anonymous

    5/28/2007 2:23:00 PM |

    Dear Dr. Davis;   thank you so much for your blog...praying you reach many people.

  • Anne

    5/28/2007 8:06:00 PM |

    Is there a test for K2 deficiency? I have both osteoporosis and CAD. I have asked my doctors about vitamin K, but neither could tell me anything about it.

    What is the difference between K1 and K2?

    Great blog. Thank you.

  • Dr. Davis

    5/29/2007 1:25:00 AM |

    Anne--
    I have not yet been able to find a laboratory that makes K2 measurements available. However, it is a safe assumption that, unless you ingest fermented traditional cheeses (not Velveeta, etc.), pate or liver, or natto (blechh!), then there's an excellent chance you are deficient. To my knowledge, there is also no definition of deficiency, even if we were able to obtain a blood value. This will unfold over the next two years as data trickles out and experience accumulates.

  • Cindy

    6/3/2007 1:40:00 AM |

    What is a good dose for Vitamin K? Sine I'm not much of a cheese eater, or liver for that matter, I figure it can't hurt to take a supplement....but have no idea how much to take!

  • Dr. Davis

    6/3/2007 2:51:00 AM |

    The problem is that there is no dose.
    Based on available data, we have been advocating a dose of 1000 mcg (1 mg) per day, though the evidence is, admittedly, slim to support this specific dose. Changes are possible--probable--in future, as the experience develops.

  • BelieveIt

    2/12/2008 2:30:00 AM |

    Vitamin K test available at http://search.lef.org/cgi-src-bin/MsmGo.exe?grab_id=0&page_id=4131&query=vitamin%20k%20testing&hiword=VITAM%20VITAMER%20VITAMERS%20VITAMI%20VITAMINA%20VITAMINC%20VITAMIND%20VITAMINE%20VITAMINES%20VITAMINIC%20VITAMINK%20VITAMINS%20k%20testing%20vitamin%20

    Differences between K1 & K2 also discussed at http://search.lef.org/cgi-src-bin/MsmGo.exe?grab_id=0&page_id=1152&query=VIT%20K1%20K2&hiword=K1%20K2%20VIT%20

    aCCORDING TO THE ABOVE:  Tufts University tests the vitamin content of foods for the U.S. Department of Agriculture which maintains a database. Not too long ago, new technology allowed a more precise determination of the vitamin K content of food. Using the new technology, Tufts researcher Dr. Sarah Booth discovered that the vitamin K content of most foods is lower than researchers previously thought.

    Green leafy vegetables supply 40-50% of vitamin K for most Americans. Vegetable oils are the next highest source. Hydrogenated oils (margarine, for example) create an unnatural form of K that may actually stop the vitamin from working.

    There are three different types of vitamin K: K1 which is from plants, K2 which is made by bacteria and K3 which is synthetic. Vitamin K3 is generally regarded as toxic because it generates free radicals. This version shows promise in the treatment of cancer. K2 specifically keeps calcium and phosphorus out of the aorta, and reverses the effects of heart-unfriendly diets. The body converts K1 to K2.

    Dosage and precautions

    Vitamin K is not stored in the body, and is therefore nontoxic in high amounts. Forty-five milligrams a day were used in osteoporosis studies without any ill effect. Vitamin K has been approved in Japan for the treatment of osteoporosis since 1995. Several thousand times more than what people are currently getting in their diet has been taken without any toxicity. Dosage depends on an individual's diet, age, whether they are taking drugs, and what stressors are present. Generally, 10 mg/day is recommended.

    If you want to get your vitamin K level tested, request the osteocalcin test. It is much more reliable than coagulation tests. The osteocalcin test measures how much carboxylated osteocalcin you have. Since carboxylation is dependent on vitamin K, this test will give you a good idea of your vitamin K status, and whether or not you're headed for osteoporosis and possibly heart disease.

  • Anonymous

    1/16/2009 11:29:00 PM |

    An article at the Weston Price Foundation suggests that high amounts of vitamin K1 supplementation might not be correct. The author states:

    These results show that our absorption of the vitamin [k1] declines as the amount we consume increases and strengthens the interpretation that we might only be able to absorb about 200 micrograms per day. [of K1 from vegtables] …

    Preliminary evidence indicates that doses of 1000 micrograms per day of supplemental K1 may contribute to periodontal disease,31 suggesting that our bodies' resistance to absorbing this much K1 from vegetables may serve an important purpose.

    www.westonaprice.org/basicnutrition/vitamin-k2.html

  • Anonymous

    4/16/2009 2:49:00 PM |

    My mother-in-law is taking nattokinase for blood clot protection and disolving a clot in her caratoid retinal artery. Would taking K2 with natto kinase interfere with the clot disolving action of nattokinase?

  • Anonymous

    4/16/2009 2:51:00 PM |

    My motherinlaw is taking nattokinase and k2 together. She had a clot in her retinal artery causing some vision loss. Would taking k2 together with nattokinase dimish of help the nattokinase effect of disolving this blood clot?

  • Sal

    7/29/2009 4:52:05 AM |

    Dear Mr Davis

    Iam  lately diagnosed with arterial calcification in my lower limbs. I have no diabetes, no cholestrol issues nor any kidney or blood pressure issues, yeah I do have some anxiety.

    Please tell me whether taking vitamin k2 supplements would help. Also is there a test to find out if I am defecient in vitamink. What is the best supplement I can take.
    Thanks

    Kindest Regards
    Salim Khatri

  • Anonymous

    11/19/2009 2:30:39 AM |

    Actually, aspirin is a vitamin K antagonist. It is sort of silly to take an antagonist AND vitamin K.
    Further, if aspirin effectively blocks the K from working, the aspirin is maybe preventing platelets from clumping, but preventing inappropriate calcium deposition and therefore leading (over a long time) to arteriosclerosis and therefore CVD.
    Vitamin K2 is made by bacteria and found in fermented foods and animal organ meats. These are two food groups that have strong cultural ties, but they are lost as various cultures have blended into the American culture of some pretty heinous foods.
    So eat sausage, sauerkraut, pickles, natto, kimchee, organ meats and avoid pasteurized of the above and this may kill the bacteria that are making the K2.

  • buy jeans

    11/3/2010 10:32:34 PM |

    Vitamin K, on the other hand, participates in the liver production of blood clotting factors (like II, VII, IX, and X, among others for you curious ones).

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