1/8 My latest teaspoon of sugar infogram is here! nice.org.uk … These represent the glycaemic load of portions of various foods to help you predict the glycaemic consequences of dietary choices. Based on this paper insulinresistance.org The others will follow
2/8. I wanted to show that glucose can come from three sources: Naturally sugary foods. Foods with added sugar. Starchy foods that digest down into surprisingly large ammounts of glucose The glycaemic load of each food is re-worked out in terms of 4g. teaspoons of table sugar
4/8 I did this to show how breakfast can so easily become 'sugar with sugar, and then more sugar' An alternative breakfast of a three egg cheese omelette or full fat yoghurt and raspberries would have so much less sugar released. Most cereals are worse! See next slide
6/8 People often ask which is the best bread ? They do vary a bit as you see. They don't fit easily into a low carb lifestyle as the portions would have to be so very small. Can a well formulated low carb diet be vitamin and fibre replete? Yes look here: ncbi.nlm.nih.gov
7/8 I produced this one because so many of my patients were ending up with poor T2D control- being confused by the virtuous idea of 'its fine because its part of my 5 a day' So important so see how fruit and veg varies A LOT. Pick low glycaemic veg and whole fruit NOT dried fruit
8/8 Phew! So many of my patients with T2D and central obesity were in the habit of consuming large amounts of sugary tropical fruits -sometimes as juice by the litre! thinking this was healthy &the more the better. Berries in general are less sugary. Dried fruit are VERY sugary
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