Hi, i am new here but I have something important to say.

[Maz2]

I personally do not like "diets." I think the Mediterranean diet seems the most consistent for being healthy but everyone has to make up their own mind. I know people who eat everything they want, are obese or very obese and have no problems with cholesterol or diabetes. On the other hand, I know those who are normal weight or underweight who are diabetic and/or have raised cholesterol.

I have heard of people having bowel cancer who have been vegetarian all or most of their lives and yet red meat is supposed to be a factor in bowel cancer. We are all very individual and everyone has to decide what is best for them.

Eating to the meter is the sensible advice given here as what suits one does not suit another. As an example, I cannot eat bacon and sausage, yet others can with no affect whatsoever, and this is the same with many foods.

 

[PhoebeC]

@Eddy Edson I love the book title - "Dr Eddy's Miracle Mainstream Endorsed By the Great Majority of Credible Nutrition Experts Diet"

Go for it! haha!

 

[Martin Canty]

One think I did note (in the video) was that there was no correlation to the increase in consumption of refined foods.... There was a mention of the introduction of fast food in Japan, but that was to introduce the idea that meat was the cause of an increase in T2. I remember, a few years ago, attending a cooking demonstration (while in Crete) where they mentioned that the previous low incidence of Heart Disease & T2 had changed for the worse after the introduction of Western fast/convenience foods to the Cretan diet.
One take-away that I did get was that this vegan diet, by it's very nature, tends to consist of more minimally processed food.... Just like mine...

 

[everydayupsanddowns]

One think I did note (in the video) was that there was no correlation to the increase in consumption of refined foods.... There was a mention of the introduction of fast food in Japan, but that was to introduce the idea that meat was the cause of an increase in T2. I remember, a few years ago, attending a cooking demonstration (while in Crete) where they mentioned that the previous low incidence of Heart Disease & T2 had changed for the worse after the introduction of Western fast/convenience foods to the Cretan diet.
One take-away that I did get was that this vegan diet, by it's very nature, tends to consist of more minimally processed food.... Just like mine...

One of the interesting things I am observing, as veganism becomes more mainstream (we have a vegan in the house so tend to all eat vegan for most main meals) is that the food industry are sniffing a new market to tap into. There are more and more processed / ready made vegan options becoming available, many of them designed to copy or emulate non-vegan foods - ready meals... ice cream... industrial chemical sauces etc etc. Many plant-based milk replacements have very little of the advertised ingredient - only 2-3% soya, almond, cashew etc and a bunch of thickeners and stabilisers.

My prediction is that it won’t be too long before it is perfectly possible to have a very unhealthy highly processed diet which is technically vegan, but probably just as bad for you as all the highly processed stuff that is currently causing so many people so many problems.

 

[Deleted member 21371]

I think no matter what you eat, processed food should be kept out if you can.

Chemicals
Processed fats
Processed refined sugar
Processed refined carbs
Processed and altered engineered proteins.

None of that can be good

 

[Eddy Edson]

My prediction is that it won’t be too long before it is perfectly possible to have a very unhealthy highly processed diet which is technically vegan, but probably just as bad for you as all the highly processed stuff that is currently causing so many people so many problems.

I'm pretty sure that's been true for quite a long time. I guess vegans tend to be mindful eaters so most probably don't fall into the trap, but as you say, as the practice becomes more mainstream that will change, no doubt.

 

[Maz2]

One of the interesting things I am observing, as veganism becomes more mainstream (we have a vegan in the house so tend to all eat vegan for most main meals) is that the food industry are sniffing a new market to tap into. There are more and more processed / ready made vegan options becoming available, many of them designed to copy or emulate non-vegan foods - ready meals... ice cream... industrial chemical sauces etc etc. Many plant-based milk replacements have very little of the advertised ingredient - only 2-3% soya, almond, cashew etc and a bunch of thickeners and stabilisers.

My prediction is that it won’t be too long before it is perfectly possible to have a very unhealthy highly processed diet which is technically vegan, but probably just as bad for you as all the highly processed stuff that is currently causing so many people so many problems.

Think you are absolutely right there.

 

[mikeyB]

I think no matter what you eat, processed food should be kept out if you can.

Chemicals
Processed fats
Processed refined sugar
Processed refined carbs
Processed and altered engineered proteins.

None of that can be good

That’s exactly my point about everybody’s favourite bread, Burgen, and other false breads. The chemical manipulations to imitate the form and mouthfeel of recognised products are horrific, if you like to consume things that are natural. I wouldn’t touch Bergen with a barge pole, let alone eat it for that reason.

 

[HOBIE]

If you grow your own veg in the garden it may help ? Nothing added ? 😉 Keeps you active & tastes great

 

[Eddy Edson]

That’s exactly my point about everybody’s favourite bread, Burgen, and other false breads. The chemical manipulations to imitate the form and mouthfeel of recognised products are horrific, if you like to consume things that are natural. I wouldn’t touch Bergen with a barge pole, let alone eat it for that reason.

Can you recommend a link or whatever to descriptions of what kind of processing happens with Burgen etc etc? I gather that food standards in most places don't require manufacturers to list out what agents are used in processing, just the ingredients in the final product - so the ingredient lists don't give much insight, as far as I can see, into how it all gets put together.

Eg: What makes Ryvita better than Burgen (if in fact it is better)? I'd much rather eat Ryvita than Burgen but what am I missing?

 

[mikeyB]

Well, Bergen’s processed elements (and chemically produced additives) are wheat protein, emulsifiers E471 and 472e (chemically altered fatty acids based on glycerol) all ingredients you don’t find included in your Panasonic bread maker recipe book. They’re not harmful in any way, but Bergen wouldn’t look like bread without them, otherwise they wouldn’t be there.

I prefer my food natural. Bread is made from flour, salt, butter, yeast and water. That’s whether it’s white flour, wholemeal, rye, or seeded.

 

[Eddy Edson]

Well, Bergen’s processed elements (and chemically produced additives) are wheat protein, emulsifiers E471 and 472e (chemically altered fatty acids based on glycerol) all ingredients you don’t find included in your Panasonic bread maker recipe book. They’re not harmful in any way, but Bergen wouldn’t look like bread without them, otherwise they wouldn’t be there.

I prefer my food natural. Bread is made from flour, salt, butter, yeast and water. That’s whether it’s white flour, wholemeal, rye, or seeded.

Thanks. So I guess a Ryvita Original - just rye flour, water & salt - does look a lot better from the ingredient point of view. It'd still be interesting to know more about how it gets made.

 

[Lanny]

I don’t generally eat a lot of bread, being Chinese I think it’s a cultural thing? But, I have kingsmill no crusts 50/50 sometimes & it’s only 17g carbs for 2 slices. I compared that to burgen before & it’s less: can’t remember what the stats are for burgen! The slices are I think about half the size without the crusts: never liked them & cut them off anyway & now don’t need to! There’s white & wholemeal too with slightly different stats but, 50/50 is more palatable, to me, with more carbs than wholemeal & less than white.

 

[everydayupsanddowns]

Burgen is 12g a slice, and the high seed content helps to give it a low GI / slow absorption profile.

 

[grovesy]

Burgen is 12g a slice, and the high seed content helps to give it a low GI / slow absorption profile.

The small one is 9 grams a slice.

 

[Drummer]

I get a bread from the local Polish delicatessen which is only 7.5 percent carbs - which is two slices, thin slices dense brown and seedy, but toasted and covered in cheese, or with scrambled egg or kippers it is sufficiently like bread for me to enjoy it.
It has to be the one with the text in Polish - chleb proteinowy.

 

[Sharron1]

I have sent my type 2 diabetes into remission by eating a whole food plant based nutrition and have been taken off of all medication by my astounded UK doctor's who said it was not possible.
This has taken me just six months.
Happy to give information.

Hi, would love to know how you did it - am trying the plant based method but am running out of ideas...

 

[Martin Canty]

Hi, would love to know how you did it - am trying the plant based method but am running out of ideas...

I fear that "Stephen the Vegan" only had one thing to say and that was to push vegan propaganda.... He has not been seen on the board since the day of the OP.... Never mind, there has been some interesting discussion anyway.

 

[Maz2]

I fear that "Stephen the Vegan" only had one thing to say and that was to push vegan propaganda.... He has not been seen on the board since the day of the OP.... Never mind, there has been some interesting discussion anyway.

That is what I thought. I personally don't mind what diets people follow if they feel it is for them. However, I am becoming a little weary of constant media articles about vegetarianism and veganism. I have a friend who is vegetarian, and a couple who do not eat red meat because they don't like it. That is a matter for them but they would not dream of telling me what to eat.

I think everyone has to find out what suits them and if it helps their diabetes so much the better. What does concern me though is there seems to be an attitude with a minority of people that they have "reversed" diabetes - i.e. got it under control as I didn't think you could completely reverse it but may be wrong, by certain diets and if others don't follow it then it is their fault they remain diabetic. This is not the case at all as everyone is different.

 

[Matt Cycle]

I'm a veggie/vegan for over 25 years for ethical reasons. I wouldn't push it on here though as it's not really the right place. What I can't abide are the LCHF evangelists who come on here like a broken record with one agenda trawling through posts repeating the same thing over and over and over. Not even participating in other aspects of the forum. Great, it's apparently 'worked' for you but it's not the only method. They're worse than the JW's and with them you don't open the door or shut it in their face. On here the equivalent would mean people not participating. Which is a shame.