<snip>

Thank you. Now to read it in detail. Great to see some
places are starting to do some actual research on this.

May I suggest a re-post in the ADA thread? :-)

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg

x-post cut, mhd added

<snip>

Hi All

Thank you Roger. I had been waiting for this report - and
missed it's publication.

I should have recognised it from the intro. This is the
LOBAG report. We discussed this a while back - see -
http://tinyurl.com/fovp5
There are also earlier threads back to Sep '04 if you Google
for them.

Before discussing it further, I'll repeat what I said back
then, mainly for the benefit of those who think we simply
bash the ADA here. I'll be repeating this post in the asd
ADA thread.

Dec 05
"Sometimes there is a tendency to generalise about large
organisations, particularly when using emotional terms like
"anti", "hate", "pro" and so on. It is silly to take sides
as though it is a football match with opposing clearly
uniformed teams when the subject concerns only a small part
of the overall bureaucracy.

The ADA is big. And, as we've seen recently, it can suffer
from the left hand not knowing what the right is doing.
Sometimes, that might be a good thing allowing some
diversity and alternative thought.

For example, there is the article referenced in their
newsletter today on high carbs and hypertension.

A year or so back, we noticed that they had started to fund
this researcher:

http://www.diabetes.org/diabetes-research/researcherinfo.jsp?research...
Gannon, Mary C., PhD"

Well, here is the report.

I could kiss Mary Gannon.  For me, this is the most exciting
report to appear since I was diagnosed four years ago.

Even more so because it is an ADA funded researcher - so
there is a significant chance that it will be read by those
who matter.

No, it doesn't say "Test, test, test". Yes, it is a small
study with limited numbers. However, like the other one we
discussed recently, the results are so dramatically
different to established dietary dogma for type 2 diabetics
that they can't be ignored. And it does say some things
which traditional dieticians are going to find startling, to
say the least.

Some snippets as examples:

"Our studies indicate that a decrease in metabolically
available dietary glucose, associated with an increase in
protein and fat, over an extended period of time, can
significantly lower the integrated blood glucose
concentration. The decrease is comparable to that obtained
using oral agents and occurs without weight loss."
<snip>

CARBS
"In summary, our data indicate that the metabolic response
to carbohydrates depends upon the type of carbohydrate.
Readily digestible starches, which are 100% glucose, clearly
increase the glucose concentration and increase the insulin
concentration.
Ingestion of sucrose and/or lactose, which are 50% glucose,
results in an increase the plasma glucose which is ~ 50%
less than with starch, and is due largely to the glucose
content of these sugars. Sucrose and lactose increase the
insulin concentration to a modestly greater extent than
expected from the glucose content alone. Overall, in a
mixed meal study, substitution of sugars for starches
considerably reduced the mealrelated increase in plasma
glucose over a 24-hour period." (please read the detail for
context if you're going to comment on that one; the net
effect is a recommendation of a reduction in total carbs).
<snip>

PROTEIN
"From these and other studies we concluded that in people
with type 2 diabetes, dietary protein is a potent insulin
secretagogue. In addition, protein does not increase blood
glucose. Protein actually decreases blood glucose, even
though amino acids derived from digestion of the protein can
be used for gluconeogenesis."

Yep -read that one again. That's really what they
discovered.

<snip>
"In summary, increasing dietary protein from 15% to 30% of
total food energy at the expense of carbohydrate resulted in
an increased integrated insulin concentration, a decreased
24 hour integrated glucose concentration, and a decreased
%tGHb."
<snip>

FATS
"In summary, ongoing studies in our laboratory suggest that
the effect of fat on plasma glucose and insulin responses is
likely to be complex, and fat-source dependent.
In any regard, substituting dietary fat for carbohydrate
should result in a reduction in post-meal glucose rise in
people with type 2 diabetes, which may or may not be due
merely to a smaller amount of carbohydrate in the diet.
Also, these results indicated to us that data obtained in
normal subjects cannot always translate to subjects with
type 2 diabetes."

I'm awaiting the comments of those here with better
scientific backgrounds. I'm excited, because I think that we
finally have someone with the right expertise in the right
place doing the right work. Let us hope it's the right time.

Please, please download it and read it in full detail; it's
worth the effort and time.

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg

Thanks, Roger. That made for fascinating and informative reading. It
actually confirms what many of us have discovered about changing the
balance of carbs, proteins, and fats..... And, unlike what some have
claimed in the past, it shows that some amount of fat definitely is
appropriate in a diabetic diet for T2's.

Will, T2

Many thanks, Roger, for this very interesting study.

The only initial objection I might have is this statement:

"On the LoBAG20 diet, the glycohemoglobin decreased from 9.8% to 7.6%
over the 5 weeks of the study.  Extrapolating the data to ~120 days
(~15 weeks),
theoretically, the glycohemoglobin would be 5.4%, which is within the
normal range."

This last theoretical sentence (premise), to my mind, falls into the
realm of supposition.  It's a pity the study was not continued to
ascertain whether or not that conclusion would have been true for the
participants.

Best wishes,
Amy

G'day G'day Roger,

I took the liberty of tidying up the formatting.  For some reason I
was getting long lines followed by short lines.

On Fri, 24 Mar 2006 00:13:36 -0500, "Roger Zoul"
<rogerzoul2@hotmail.com> wrote:

Background: Over the past several years our research group has taken a
systematic, comprehensive approach to determining the effects on body
function (hormonal and nonhormonal) of varying the amounts and types
of proteins, carbohydrates and fats in the diet. We have been
particularly interested in the dietary management of type 2 diabetes.

Our objective has been to develop a diet for people with type 2
diabetes that does not require weight loss, oral agents, or insulin,
but that still controls the blood glucose concentration. Our overall
goal is to enable the person with type 2 diabetes to control their
blood glucose by adjustment in the composition rather than the amount
of food in their diet.

Methods: This paper is a brief summary and review of our recent
diet-related research, and the rationale used in the development of
diets that potentially are useful in the treatment of diabetes.

Results: We determined that, of the carbohydrates present in the diet,
absorbed glucose is largely responsible for the food-induced increase
in blood glucose concentration.

We also determined that dietary protein increases insulin secretion
and lowers blood glucose.

Fat does not significantly affect blood glucose, but can affect
insulin secretion and modify the absorption of carbohydrates. Based on
these data, we tested the efficacy of diets with various
protein:carbohydrate:fat ratios for 5 weeks on blood glucose control
in people with untreated type 2 diabetes.

The results were compared to those obtained in the same subjects after
5 weeks on a control diet with a protein:carbohydrate:fat ratio of
15:55:30. A 30:40:30 ratio diet resulted in a moderate but significant
decrease in 24-hour integrated glucose area and % total
glycohemoglobin (%tGHb).

A 30:20:50 ratio diet resulted in a 38% decrease in 24-hour glucose
area, a reduction in fasting glucose to near normal and a decrease
in %tGHb from 9.8% to 7.6%.

The response to a 30:30:40 ratio diet was similar.

Conclusion: Altering the diet composition could be a
patient-empowering method of improving the hyperglycemia of type 2
diabetes without weight loss or pharmacologic intervention.

http://www.nutritionandmetabolism.com/content/pdf/1743-7075-3-16.pdf

Best wishes,

Weight loss is neither a requirement nor a function of diet but a
function of eating less.

It is clear that the members of this research group know that folks
with type 2 diabetes can control their blood glucose simply by reducing
the amount of food that they are eating.

Will be available to "glow" and chat about this and other things like
cardiology, diabetes, Bird Flu, the 2006 global earthquake advisory for
03/29/06, cooking and nutrition that interest those following this
thread here during the next on-line chat (03/30/06) from 5 to 6 pm EST,
LORD willing:

http://tinyurl.com/8w7uq

For those who are put off by the signature, my advance apologies for
how the LORD has reshaped me:

http://tinyurl.com/7mcuo

Prayerfully in Christ's love,

Andrew
http://tinyurl.com/rgsp8