Hi and Welcome to DF
We have plenty of "Mooses" here in Canada
I'm a little confused as I thought the UK used mmol/l for BG measurement? 100 mmol/l would be extremely high but 100mg/dl - as used by USA - is OK.
As Lori said, check out the other thread for some good pointers.
Fat has been demonised in the last 30 years or so, but there is no solid research to back up the claims that it is bad for us - it is more like an almost religious dogma; based on conjecture and assumptions, than good science. Based on observation evidence - such as the traditional French diet, Inuit, Masai and others who all eat high-fat - it seems that in fact fat is good for us.
Here is something to chew over (hah!) regarding red meat (also vilified in recent years) :
Quote:
|
Consider a porterhouse, select cut steak, with a half-centimeter layer of fat, the nutritional constituents of which can be found in the Nutrient Database for Standard Reference at the USDA Web site. After broiling, this porterhouse reduces to a serving of almost equal parts fat and protein. Fifty-one percent of the fat is monounsaturated, of which virtually all (90%) is oleic acid, the same healthy fat that’s in olive oil. Saturated fat constitutes 45% of the total fat, but a third of that is stearic acid, which is, at the very least, harmless. The remaining 4% of the fat is polyunsaturated, which also improves cholesterol levels. In sum, well over half — and perhaps as much as 70% — of the fat content of a porterhouse will improve cholesterol levels compared to what they would be if bread, potatoes, or pasta were consumed instead. The remaining 30% will raise LDL but will also raise HDL. All of this suggests that eating a porterhouse steak rather than carbohydrates might actually improve heart disease risk
|
Chocolate is also a regular part of what I eat BUT be sure it is at least 70% cocoa... otherwise too much sugar!
