Low Carb Gluten Free Diabetic Food Information - Dr. Joel Goldman
"Carb-one.com was established to produce low starch, very low sugar products which can be substituted for starch products. These new products do not raise the blood sugar levels to any significant degree. They are safe for diabetic patients to eat. All of the ingredients have been approved by me as safe for diabetic patients."
MD, FACP, FACE
DIRECTOR, DIVISION OF ENDOCRINOLOGY
BROOKDALE UNIVERSITY HOSPITAL AND MEDICAL CENTER
Rated one of the top Diabetic Endocrinologists by New York Magazine three years in a row.
Rated Super Doctor 2008, 2009 by The New York Times Magazine.
Diabetes mellitus is a disease in which the body is unable to utilize glucose (a simple sugar). As a result, glucose levels in the blood increase. This exposes the blood vessels and surrounding tissues to elevated levels of sugar which have a "corrosive" effect on these structures. After many years of this excess exposure to sugar, the blood vessels and tissues become irreversibly damaged which leads to the long term complications of diabetes such as blindness, kidney failure and amputation of limbs.
In order to prevent the complications of diabetes, it is extremely important to keep the blood sugar level as close to normal as possible.
In a normal person without diabetes, the blood sugar level remains in a very narrow range. This is due to a number of hormones, mainly from the islet cells of the pancreas, which interact to keep the sugar (glucose) levels normal whether one is eating or fasting.
When diabetes develops, the pancreatic islet cells are unable to produce enough insulin to keep the sugar levels normal. As a result, the sugar levels rise to levels which damage many organs of the body leading to the terrible complications of this disease.
A contributing factor in many patients is insulin resistance which prevents the levels of insulin from working properly. As a result, the tissues of the body cannot utilize glucose causing the blood levels of sugar to rise.
To treat diabetes, many medications are available which increase the insulin levels and/or decrease the insulin resistance. These medications generally lower the glucose levels toward the normal range. Unfortunately, none of these medications, including insulin, can prevent sugar levels from rising if sugar is consumed.
Sugar can be consumed by eating or drinking foods with sugar, for example, candy or cake. Fruit contains "natural" sugar which raises the blood sugar levels in a very similar way to "refined" sugar.
Starches such as pastry, bread, rice, potatoes and cereal are very efficiently converted into sugar (glucose) within 30 - 60 minutes after eating. All flour produced from grain (wheat, rye, oats, barley and spelt) or other starches such as potatoes, rice and corn are converted into sugar.
Dr. Goldman's Carb-One breads and muffins substitute almond flour for regular grain flour.
To treat diabetes by keeping glucose levels from rising, it is essential to stay on a "low carbohydrate" diet which is actually a low starch, very low fruit and no sugar diet.
carb-one.com was established to produce low starch very low sugar products which can be substituted for starch products because of the.difficulty of many patients with diabetes to stay on such a diet.
These new products do not raise the blood sugar levels to any significant degree. They are safe for diabetic patients to eat.
All of the ingredients have been approved by me as safe for diabetic patients.  | Dr. Goldman's Carb-One 100% money back guaranty!
If you find any increase in your blood sugar levels using our low carb, gluten free products, contact us for an immediate and unconditional 100% refund.
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Safe at the Plate!, LTD |
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531 Waverly Avenue
Brooklyn, NY 11238 |
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718-398-2999 |
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info@carb-one.com |
Some things to be aware of:
Gluten
is not just found in wheat, it is found in rye, barley, possibly oats,
and some other grains. All the commonly used flours in mainstream
breads, cookies, cakes, muffins, crackers, and pastas must be
completely avoided.
Just reducing your gluten intake is ineffective and even dangerous; your diet must be 100 percent gluten-free.
No exceptions and no cheating. This is because you will cause damage to
your intestine from a meal with gluten which will take time to heal.
This intestinal damage is what causes your symptoms, and these symptoms
will continue long after that one meal containing any gluten is completely out of your system. You probably already know that if you diligently follow a gluten-free
diet for even five days and then have "just one little cookie or
cracker" somewhere, your intestines will be damaged and you will
needlessly suffer.
You must also be extremely cautious about hidden gluten.
This is a big problem which requires a lot of diligence. If you
unwittingly eat some gluten (like from some soy products which may
contain gluten, or you eat food served or cooked in a utensil with
residue gluten) you won't see a significant reduction of your symptoms
even after a couple of weeks on your new "gluten free" diet. You might then conclude that you don't really have celiac. If that happens you can go months or even years before getting properly diagnosed.
It is extremely important to see the right doctor who specializes in and is experienced with diabetes, celiac and endocrinology who can conduct the proper tests and come to the correct diagnosis for you.
Once you are on your gluten free diet you must be extremely careful to check the ingredients of any product
that you buy, no matter what the claims about the product are. After
the proper testing and correct diagnosis your doctor can tell you if
you need to avoid other items beside gluten. Obviously, sugar is one but you may also need to be off of any dairy or casein products and also be concerned about the total carbohydrates (net carbs) and fiber
in your diet. This information is required to be listed for every food
product sold in the US on the "Nutrition Facts" label and is something
you must also check very carefully. It is important to also stress
that it is best practice to purchase products that are made in the USA
by a reliable source who will be accountable for their gluten-free products and manufacturing process claims.
Home
recipes can be a great way to tailor your diet properly but you must be
extremely careful about the applicability of the particular recipe to
your specific diagnosis. You must be 100% sure about every ingredient
and also pay strict attention to where it is prepared, baked or cooked
and what it is served in. You run the risk of the damage and suffering
you are trying to avoid and overcome by not being vigilant regarding
the source and preparation of the items in the recipe.
Additional Dr. Goldman Selected Articles and Papers on Diabetes:
1. Ahn, Y-H, PS Maturu,
FU Steinheber and JM Goldman:
Association of diabetes mellitus
with gastric bezoar formation. Arch
Intern Med 147:527-528, March 1987.
2. Leventhal, RI and JM Goldman: The use of immediate plasma potassium levels
in treating diabetic ketoacidosis. Arch
Intern Med 147:1501-1502, August 1987.
3. Goldman,
JM and M. Chiriboga: Diabetic
ketoacidosis with alkalemia, J Emerg Med 7:369-372, July 1989.
4. Goldman,
JM: Oral hypoglycemic agents: an update of sulfonylureas. Drugs of Today 25:689-695, October 1989.
5. Mu, L and JM
Goldman: Human recombinant DNA
insulin-induced lipoatrophy in a patient
with type 2 diabetes mellitus. Endo
Pract 6: 151-152, March/April 2000.
6. Goldman, JM:
Immediate plasma potassium levels in treating diabetic ketoacidosis. Arch Intern Med 148:752, March 1988.
7. Goldman, JM, MF Wheeler and BA Wighton: The effects of moderate weight changes on
blood glucose levels in a diabetic patient.
The Diabetes Educator, 15:16-18, 1989.
8. Goldman, J.M., and K. Jimenez: Prescriptions and over-the-counter- drugs.
Diabetes Forecast PP6-8, June 1992
9. Goldman, JM and MF
Wheeler: Remission of diabetes after irradiation
of the head and neck. Diabetes Care
10:137-138, January-February 1987.
10. Goldman, JM and MF
Wheeler: Lipodystrophy from recombinant DNA human insulin. Diabetes 36 (Suppl. 1): 198A, May
1987.
11. Vinay, R and JM Goldman: Diabetic foot
complications associated with the Haj (Islamic pilgrimage). Pract Diab Int
21:138, May 2004.
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