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anyone bought this book

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At the risk of sounding judgemental, she's a yowling ignorant charlatan.
 
Eddy Edson said:
At the risk of sounding judgemental, she's a yowling ignorant charlatan.
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Would you care to enlighten us a little more as to what led you to your assessment?
 
Eddy Edson said:
At the risk of sounding judgemental, she's a yowling ignorant charlatan.
Click to expand...
That was the impression I got from reading some extracts of her other book in the Daily Mail (my mum's paper, not mine!) - it wasn't all bad iirc, but I didn't like something about it (iirc it was that she claimed to be right because she was a biochemist, even while not providing any proof of her claims).

The book mentioned at the top was on offer on the Kindle for 99p so I bought it so I could read it and offer more than an impression from an editorial, I've not yet read it mind you so I can't comment (yet).
 
AndBreathe said:
Would you care to enlighten us a little more as to what led you to your assessment?
Click to expand...

She has no training in this field and is effectively experimenting on herself with a CGM and assuming the same will work for everyone - I'm currently reading a book (Spoon fed) written by an academic and one of his experiments with CGMs involved his daily breakfast (Blood glucose rose to 9, which surprised him) yet when his wife had the same breakfast, she didn't even break 6.0. His main point is that people are different and there are various factors which mean that some people digest food differently to others, in particular starches and things like lentils and beans. This nonsense about eating foods in certain is irrelevant to someone without diabetes and may not work for some people anyway.

Dr Guess has commented that she's seeing people coming in with normal hba1cs in the low 30s but thinking they are diabetic because they've had a go with a glucose sensor and seen it go up. As many studies have shown, a brief rise into double figures is normal for some people an no cause for concern.
 
harbottle said:
She has no training in this field and is effectively experimenting on herself with a CGM and assuming the same will work for everyone - I'm currently reading a book (Spoon fed) written by an academic and one of his experiments with CGMs involved his daily breakfast (Blood glucose rose to 9, which surprised him) yet when his wife had the same breakfast, she didn't even break 6.0. His main point is that people are different and there are various factors which mean that some people digest food differently to others, in particular starches and things like lentils and beans. This nonsense about eating foods in certain is irrelevant to someone without diabetes and may not work for some people anyway.

Dr Guess has commented that she's seeing people coming in with normal hba1cs in the low 30s but thinking they are diabetic because they've had a go with a glucose sensor and seen it go up. As many studies have shown, a brief rise into double figures is normal for some people an no cause for concern.
Click to expand...
This person is a poster-person for the cluelessness and grift that Nicola Guess talks about.

Along with Tim Spector. Whatever he once was, now he's just another grifter selling snakeoil (ie Zoe) on the Internet, just another "Glucose Goddess".
 
Eddy Edson said:
This person is a poster-person for the cluelessness and grift that Nicola Guess talks about.

Along with Tim Spector. Whatever he once was, now he's just another grifter selling snakeoil (ie Zoe) on the Internet, just another "Glucose Goddess".
Click to expand...

That Zoe thing seems to be the reason why people are using CGMs when they don't need to.

Guess was also having a go at another diet that was telling people to stop eating Blueberries as they cause BG to go up.
That might have been Zoe.

I'm currently reading a Tim Spector book and it does bang on about Zoe quite a lot, although more about the data gathering they do.
 
I have read both her books. I was immediately suspicious about somebody who describes herself as 'the Glucose Goddess' and her general persona of American lifestyle guru (though she's French). She appears to have an M.Sc. in biochemistry which suggests that she's not a total ignoramus, but likewise no diabetes specialist. She claims to have a wide following her who share their experience with blood sugar etc.
She does acknowledge that people react differently to different foods. I'm in no position to comment on how relevant her theories are to non-diabetics.
As a diagnosed T2 diabetic, I try to remain in remission, by getting my weight down, keeping it down and reducing serious sugar spikes. I appreciate that there is a lot of contradictory advice, some of it by very qualified people, on the subject of diabetic lifestyle. I like her emphasis testing for yourself. Some of her suggestions work for me, some don't. Eating a portion of salad before meals does help. Drinking cider vinegar doesn't.
I doubt there's any radical new science in here.
 
I would encourage you to read the book and make your own mind up.

I have one of her books but I haven't got right through it yet but some of her suggested tactics for reducing spikes in BG do work and some of them I had discovered for myself before starting reading her book. For me vinegar in general seems to have a beneficial effect. It doesn't need to be ACV although I do incorporate that for the good bacteria but I particularly like balsamic, which of course is sweeter, but still gives me good results. I love pickled beetroot and even though beetroot are quite a sweet vegetable and sugar is added in the pickling process, I can eat it from the jar pretty much ad lib (until my mouth is pickled anyway 🙄 ) with no rise in BG (I use Libre so I have tested this many times) I also find that a glass of water with a dash of vinegar before a meal, generally gives me better results. Eating food in a particular order can help me with managing my levels with insulin. I don't think it makes a significant difference if it is injected insulin or home produced, the timing of insulin release can be a problem for all of us diabetics and giving the insulin time to work by eating the lower carb foods first allows the body a bit of extra time for that sluggish insulin response to get going.
 
Dave Harbud said:
I have read both her books. I was immediately suspicious about somebody who describes herself as 'the Glucose Goddess' and her general persona of American lifestyle guru (though she's French). She appears to have an M.Sc. in biochemistry which suggests that she's not a total ignoramus, but likewise no diabetes specialist. She claims to have a wide following her who share their experience with blood sugar etc.
She does acknowledge that people react differently to different foods. I'm in no position to comment on how relevant her theories are to non-diabetics.
As a diagnosed T2 diabetic, I try to remain in remission, by getting my weight down, keeping it down and reducing serious sugar spikes. I appreciate that there is a lot of contradictory advice, some of it by very qualified people, on the subject of diabetic lifestyle. I like her emphasis testing for yourself. Some of her suggestions work for me, some don't. Eating a portion of salad before meals does help. Drinking cider vinegar doesn't.
I doubt there's any radical new science in here.
Click to expand...
thanks Dave for info
 
rebrascora said:
I would encourage you to read the book and make your own mind up.

I have one of her books but I haven't got right through it yet but some of her suggested tactics for reducing spikes in BG do work and some of them I had discovered for myself before starting reading her book. For me vinegar in general seems to have a beneficial effect. It doesn't need to be ACV although I do incorporate that for the good bacteria but I particularly like balsamic, which of course is sweeter, but still gives me good results. I love pickled beetroot and even though beetroot are quite a sweet vegetable and sugar is added in the pickling process, I can eat it from the jar pretty much ad lib (until my mouth is pickled anyway 🙄 ) with no rise in BG (I use Libre so I have tested this many times) I also find that a glass of water with a dash of vinegar before a meal, generally gives me better results. Eating food in a particular order can help me with managing my levels with insulin. I don't think it makes a significant difference if it is injected insulin or home produced, the timing of insulin release can be a problem for all of us diabetics and giving the insulin time to work by eating the lower carb foods first allows the body a bit of extra time for that sluggish insulin response to get going.
Click to expand...
thanks barbra, i buy fresh beetroot, give it good scrub depending on size of the beets usually boil for hour and half, leave the beets go cold, slice up a red or white onion, layer them in a dish, beets first then rings on top, then shake salt cracked black pepper and malt vinegar on top layer it up, delicious, have with salads or whatever you want
 
rebrascora said:
I would encourage you to read the book and make your own mind up.

I have one of her books but I haven't got right through it yet but some of her suggested tactics for reducing spikes in BG do work and some of them I had discovered for myself before starting reading her book. For me vinegar in general seems to have a beneficial effect. It doesn't need to be ACV although I do incorporate that for the good bacteria but I particularly like balsamic, which of course is sweeter, but still gives me good results. I love pickled beetroot and even though beetroot are quite a sweet vegetable and sugar is added in the pickling process, I can eat it from the jar pretty much ad lib (until my mouth is pickled anyway 🙄 ) with no rise in BG (I use Libre so I have tested this many times) I also find that a glass of water with a dash of vinegar before a meal, generally gives me better results. Eating food in a particular order can help me with managing my levels with insulin. I don't think it makes a significant difference if it is injected insulin or home produced, the timing of insulin release can be a problem for all of us diabetics and giving the insulin time to work by eating the lower carb foods first allows the body a bit of extra time for that sluggish insulin response to get going.
Click to expand...

On another forum, I have read of a handful of, sensible, experienced T2s, in remission, so have got the hang of things, improving a bit further on ACV.

I like vinegar and fermented foods, but couldn't take on board the ACV too enthusiastically, unless I NEEDED further improvements to stay in a comfortable remission zone.

For the avoidance of doubt, I am not for an instant saying I am perfect or know it all. I certainly don't, but A1cs 33 or under for over 9 years feels like I'm doing OK. I don't feel the need to search for lower numbers at the moment.
 
I find a dash of ACV in a glass of water can make a refreshing and zingy drink in the summer and makes plain water more interesting although I usually use a mix of ACV and balsamic and all my salads get dressed in balsamic vinegar to the point that I really don't enjoy salad without it now. You do have to be careful about how much you add to a drink though to keep it enjoyable.
 
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