First, (to ‘tessauc’) the description “morbidly obese” – even worse than “obese” – continues to liven my imagination (chuckle)! Am I ‘obese’? Random photos of myself… confront the horrible truth… Second, the list I refer to came into existence way before hypoglycemic ideas were popularized. Its title is “Composition and Facts about Foods…” by Ford Heritage, first published ca. 1968, although I own a 1993 reprint. [American Indian reprint?]

I hypothesize that the assumptions behind the whole GI and GL analysis may be only partly “on track”. Decades ago, candy sellers during the holiday season were trying to boost their products by claiming them suitable for diabetics because they didn’t cause sudden spikes in a1c measurements – their GI/GL numbers were better. (What does that say about the a1c concept?) Here in the U.S., much the same arguments are made for red-skinned potatoes (GI 88/ GL 16) vs. russet (Irish?) potatoes (77/23). As for sweet potatoes, well, for the same size portion they clock in at (48/11). These numbers are taken from “The New Glucose Revolution…” by Dr. Jennie Brand-Miller, Kaye Foster-Powell and David Mendosa, 2006 edition. (Yams are rated 37/13.)

For some 3 years (after my stroke, but not because I thought that event was related – I was just bored at my slow recovery of physical energy) I privately wrote to document all food I ate, when I ate, and my periodic home meter readings of blood pressure and blood sugar. Besides, writing was one more tool for recovery. Although by long habit I rarely indulged in sugary foods, I noticed that my vegan-style of eating, my slow addition of occasional boiled or poached eggs, fish and then poultry protein (never red meat), and my low-salt diet had the most impact on meter readings.

Now I realize that my insistence on a vegan diet at the time of my hospitalization 4 years ago was a blessing in disguise! I lost weight just because hospital and recovery-center meals were meat-centered. Token peas and carrots were common. The rest was generally inedible to a vegan. Within months I became ‘normal’ in weight and frequently did not require diabetic medication (insulin or metformin, eg.) at all, based on daily measurements by hospital staff.

{To ‘bigbooty’): Your references make me think that you are familiar with diabetic concerns… I would like to hear more about your personal experiences, if it is not too intrusive. Our local Whole Foods store has several long counters of freshly prepared healthful foods. When I first came home a neighbor was able to drive me to that store, then help me dish out selections into carry-out cartons, sufficient to feed myself between shopping trips. At that time I was heavily dependent on a walker. I had very low energy, needing periodic naps during the day. Now, four years later, I get most of my sleeping at night, prepare my own foods, drive, garden outdoors, etc. – no walker. The local YMCA has an ‘adaptive services’ program, allowing persons with disabilities to exercise under supervision. On the Web, people who have had a similar stroke testify that a measured 8-year recovery period leads back to full functioning as the brain rebuilds.

While I realize that ‘type2 diabetes’ may encompass numerous diseases, all lumped into one category based on current a1c measurements of high blood sugar, I am eager to hear from other diabetics with real-life experiences – UK or Aussie residents? whose medical experiences may be different from the typical U.S. patient’s…

(to ‘bigbooty’, Jun 18) Your response is intriguing… I refer especially to “…most of what we had been told by health “officials” was utter crap. 40 years of well intentioned misinformation regarding what constituted a healthy diet… ” But my conjectures of what you mean might not be the same as your actual meaning… Can you give some examples of the ‘misinformation’ ? And any personal experiences that led you to such a conclusion?

(to ‘tessauc’, Jun 16) The phrase in your sentence “…however If you read about the test then they say there are factors that can give an inaccurate reading…” caught my attention! I found a glossary in my Glucose Revolution reference that defines the a1c as measuring the percentage of “glycated hemoglobin” proportional to the amount of glucose in the blood (I’ve tried to condense the nine lines I found).

Do you have any more detailed Web reference I can look at? Or can you give me any clues what those inaccuracy factors might be? As to consulting “my doctor” – well, I confess to having reservations on that matter. First, ‘my D.O. doctor’ – whose help I valued – has left the local health facility, and is no longer employed. There has been a financially necessitated organizational ‘take-over’ recently. Secondly, post-take-over unfortunately, financial aspects seem to compete with restoring patients to health (that policy makes patients less of a financial resource?)

I’m aware that the instant “strip tests” are quite different from the a1c. Online, there is a formula to convert strip test results to a1c result equivalents (for comparison). Also, I’m aware that when the strip tests are administered in relation to meals, etc., there’s a huge difference in test results…

Guess I’m now in a one-way conversation? Further investigation got me to this article May 7, 2013 issue of Cell Metabolism, referred to in the Joslin Center in Boston.
https://www.hsph.harvard.edu/news/press-releases/discovery-of-new-hormone-opens-doors-to-new-type-2-diabetes-treatments/

All of this is to say that the Hba1c measurement is a point of some question to me! I understand that it is the accepted way to measure diabetes in a person. But I continue to question whether there is some better, more relevant way that is more applicable …

And, best of all, The Fast Diet is squarely on point! I’m still going downward toward a ‘normal’ weight. Fasting periodically really is working for me! If losing weight does make my diabetes symptoms diminish, then I can take it as confirmation of the Harvard studies’ findings?

I have reservations about the HBA 1c test first because I have wondered about its behavior in my own case. Then I began to investigate its details via the Internet. First, the ‘a or A’ part. Apparently hemoglobin types include A, but there are many others. And, depending on one’s nationality (genetic ancestry) there may be varying or no type A hemoglobin in one’s red blood. Increasingly, in the U.S. and other places, one’s ancestry may be quite unusual mixtures? Not always known?

Secondly, the glycated hemoglobin (of Type A) once glycated remains so during the life of the red blood cell. Since the glycated hemoglobin is expressed as a percentage of all hemoglobin in the sample, the percentage for the same amount of glycated hemoglobin will vary depending on one’s own blood composition. (Assuming my understandings are correct…)

And then, there are numerous varieties of HBA1c tests. In my own case, when my doctor’s sponsoring hospital was taken over by another agency (and another blood sampling tester), my a1c test results ceased being stable and began to increase showing greater and greater percentages with every test. The only change in my diet was perhaps more protein? My frequently measured weight did not change. Because blood pressure measurements by the general clinic vs. my doctor’s private measurements taken ca. 30 minutes later were often significantly different (the doctor’s always lower), I wondered about those – a1c, and blood pressure – discrepancies.