Cholesterol Support
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Blood sugar Control

I've noticed that some people posting here are concerned with blood sugar and or type two diabetes. Whilst cholesterol is the main consideration here I think the following will have resonance with the two interests.

Prior to the mid seventies early eighties when the emphasis on dietary reform - cut fat increase carbohydrate - the following book (first published in 1917) was the standard treatment a dietician would recommend for someone with type two diabetes.

The difference in today’s diet sheets could not be more different. The link below is to pages 12 and 13 to illustrate this:

The whole book is available for free and is easiest to read on line or can be downloaded as a PDF etc. via the top left of the above page.

This diet was successful in controlling type 2 diabetes before well before Metformin came on the scene, so where on earth, one might ask, is the evidence for such a sudden volte-face?

(Incidentally Metformin was discovered in 1920, but was forgotten for the next 20 years and only was first used in the US in 1995. It’s reasonable to suppose that it wasn’t needed in those lost 20 years as a diet that cut carbohydrate to a minimum was considered sufficient by the mainstream medical establishment.)

A low carbohydrate, hight fat diet can help with those concerned with high blood pressure, lowing triglycerides and increasing HDL as well (see paragraph 'Health as a bonus'):

7 Replies


Thanks for the above information. Had a look at the book and page 12-13.My difficulty is finding the balance food forbetter living. BP,BG and cholesterol problems are very common.

My question is "How do one balance food intake to control both BG and Cholesterol?"


It's perhaps not totally relevant to diabetes, but it's worth remembering that in the 1940's and 50's it was rare to see an obese person, certainly not children.There had been a war and food had been scarce. Meals were frugal but healthy and lots of everyday items we take for granted today were unobtainable, bananas spring to mind, and butter and sugar were rationed until the early 1950's. We ate meals cooked from scratch en famille around a table. Microwaves didn't exist, nor did McDonalds and kebab houses, fast food was a boiled or scrambled egg - if you had the eggs. [My mother used to preserve them in water glass in a stone crock]. I was only a child then but I don't remember ever seeing an obese person, they belonged in fairgrounds and you paid money to gawp at them ! Fast forward 60 years and food is available on every street corner and eaten in the street. Eating in the street would have been absolute taboo when I was a kid. We all eat far too much these days!


And this readily available food has been designed to be addictive so that people become 'hooked' and keep on consuming more and more. Even your average loaf has more sugar in it than it used to have.

Robert Lustig, an American childhood obesity expert, has written about the health damaging effects of the changes in our diet. It seems likely that obesity is caused by metabolic syndrome rather than the other way round.


People have been told to fear fat, salt, and sugar, yet they think nothing of eating carbohydrate. Don't they realise that all carbohydrate is turned to glucose in the body (i.e. that is also the 'sugar' you are advised to limit)? Add to that the fact that a molecule of carbohydrate holds 3 molecules of water in your body, and you have an explanation why some people suffer 'unexplained' high blood pressure too.

Then there are the high glycaemic foods that people aren't warned enough about. You've mentioned sugar; corn flakes, weetabix, shredded wheat, rice cakes and many other carbohydrates are absorbed into the bloodstream as glucose faster than sucrose, contributing to raised insulin levels, followed by lowered blood glucose levels, followed by hunger. If you give in to that hunger, as most people do eventually, the extra calories may be stored as fat, that explains why obesity is linked to many chronic diseases; they have a common contributor.


Reply to "all carbohydrate is turned to glucose in the body".

Carbohydrates are a superior short-term fuel for organisms because they are simpler to metabolize than fats or those amino acids (components of proteins) that can be used for fuel.

A carbohydrate is an organic compound not a molecule itself. Glycogen is an essential mechanism to allow muscle function. The glycogen stored in the muscles or liver cannot raise blood pressure BUT it is the excess of "carbohydrate" that is an issue.


However, the strong affinity of most carbohydrates for water makes storage of large quantities of carbohydrates inefficient due to the large molecular weight of the solvated water-carbohydrate complex. ..excess carbohydrates are turned to fat for long-term energy storage.


A growing number of people have reverted to eating 'real' food, that satiates the appetite. We don't 'all eat far too much these days!'


It is eating the "appropriate" nutrient rich mix of foods that is often overlooked.


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