Ketones are good for you. No, they’re bad.
With one exception, I don’t think that there’s any diabetes disagreement that is more serious than this one about ketones. The exception is whether a low-carbohydrate diet is something that you should follow, particularly if you want to lose weight.
One of the advantages of having diabetes is the chance to try all sorts of different, new, and exciting foods. Maybe you haven’t experienced that yet, but people all over the country keep sending me diabetes-friendly products to try.
Most of them are healthy and tasty. Anyway, none of them have poisoned me yet. One of the most surprisingly good foods that I’ve had the pleasure of eating arrived a couple of days ago.
It is fitting that the most recent study of AGEs appears in this month’s issue of a gerontology journal.
As we grow older we do accumulate AGEs.
Update: Back in 2007 I believed the standard recommendations to minimize the amount of saturated fat we eat. I subsequently changed my position and now gladly seek out full-fat products. Many researchers have now debunked the belief that saturated fat is bad for us, and I have reviewed those findings in other articles on this blog.
Who doesn’t like a juicy hamburger, a tender steak or yummy beef ribs? What about cheese and cream? Unless you are a vegetarian, the chances are that these are some of your life’s joys.
But these foods are high in saturated fat, which is the worst culprit in raising total and LDL cholesterol levels. It’s saturated fat, not cholesterol in our diet, that is the problem with high cholesterol levels. “Dietary cholesterol has relatively little effect on blood cholesterol,” according to a review article in The Journal of Nutrition, Health and Aging.
“There appears to be a consistent positive association of cholesterol, saturated fat, and possibly trans-fatty acid intake and atherosclerotic disease,” according to a review article in Cardiology Clinics journal. “Saturated fat reduction is a primary goal for decreasing the risk of cardiovascular disease,” according to a recent review in Nutrition Reviews. “Epidemiological studies have confirmed a strong association between fat intake, especially saturated and trans fatty acids, plasma cholesterol levels and rate of coronary heart disease (CHD) mortality,” a review of “Dietary fatty acids and coronary heart disease” concluded.
Is it better to sweeten with Splenda, the McNeil Nutritionals brand of sucralose, or with one of the many brands of stevia? I keep changing my mind on this question and going back and forth between them. I suspect that I’m not the only one puzzling over this issue.
When I was in high school, I lived in Southern California on the edge of the Colorado Desert. It was hot. In the summer it was especially hot. One summer I worked in a dairy washing bottles. That was incredibly hot.