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Post by sueandherzoo on Feb 21, 2019 4:57:17 GMT
I've been told I have reactive hypoglycemia: my body responds too quickly and too severely to carbs and the best way to combat that is to make sure I have plenty of fat and protein with my carbs. I have done Atkins and a ketogenic way of eating in the past and always felt great . . .the hypoglycemia was never an issue because that way of eating calls for low carbs / high fat. But it's not an easy lifestyle to maintain and I'm not convinced it's very healthy, either. I'd love to make WW my way of eating again (did it many years ago) but adding healthy fats to my meals is going to constantly put me over my daily point limit. Anyone else struggle with this and find a solution? My nutritionist has even told me to take a tablespoon or two of olive oil with each meal, but I just looked up the points for olive oil and it's going to do me in. What I need is a low point healthy fat, but I don't think that's something that exists.  Thoughts and suggestions? Sue |
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Post by DebDoesWW on Feb 26, 2019 13:45:57 GMT
Hey sueandherzoo , I am going to move this over to the General Board and hopefully we can get you some answers. I am currently drawing a blank screen on low point healthy fats. I did want to ask though, and please don't take this the wrong way but I haven't had enough coffee yet so it might come out wrong. Is this a licensed nutritionist that you trust? That seems a bit excessive 3 times a day. (1-2 tablespoons of OO I mean) I would definitely be adding in things like nuts as toppers on morning yogurt. Avocado on salads, guacamole, etc., Things like that. *6 TBSP EVOO = 25 SP 720 Calories |
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Post by doordie50 on Feb 26, 2019 14:46:35 GMT
Perhaps you could add a single teaspoon of olive oil to your most carb heavy meal of the day.
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squid
Transcendent Member
Posts: 976 
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Post by squid on Feb 26, 2019 15:22:14 GMT
I've been told I have reactive hypoglycemia: my body responds too quickly and too severely to carbs and the best way to combat that is to make sure I have plenty of fat and protein with my carbs. I have done Atkins and a ketogenic way of eating in the past and always felt great . . .the hypoglycemia was never an issue because that way of eating calls for low carbs / high fat. But it's not an easy lifestyle to maintain and I'm not convinced it's very healthy, either. I'd love to make WW my way of eating again (did it many years ago) but adding healthy fats to my meals is going to constantly put me over my daily point limit. Anyone else struggle with this and find a solution? My nutritionist has even told me to take a tablespoon or two of olive oil with each meal, but I just looked up the points for olive oil and it's going to do me in. What I need is a low point healthy fat, but I don't think that's something that exists. Thoughts and suggestions? Sue I found out I have a defective aortic valve, and have to see a cardiologist yearly and get an echocardiogram. The doctor gave me some dietary guidelines to follow for a healthy heart (I can't let my aorta get clogged) which include healthy oils and whole grains. Neither of these items are in the Freestyle zero points list, nor are they even promoted as being part of a healthy eating regimen. I don't have to consume as much oil as you do, but I found it difficult to get in 1-2 T. of oil or its equivalent, as well as brown rice, oatmeal, etc. and stay at 23 pts. per day with only a few weekly pts. to tap into. Eating out was next to impossible. That said, I think you would find it difficult to consume 3-6 T. of olive oil each day on any of the WW programs and still stick within your points. Do you just drink the oil, or do you pour it over your food? Roz |
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Post by zazzles on Feb 26, 2019 15:23:30 GMT
Anyone who ever worked for WW would tell you this: medical direction trumps all.
I have to ask this: is your nutritionist a registered dietitian and certified diabetes educator? If not, you might seek an R.D., C.D.E. out to see if the advice they give you differs from what the nutritionist gave you.
I had to look up reactive hypoglycemia on Web M.D., and it kind of sounds like eating small meals numerous times a day instead of 3 big meals might be part of the answer. I've known someone who had hypoglycemia (no idea if her's was reactive), and she always had to carry something like a protein shake with her to sip on throughout the day.
My experience as a diabetic has been that fat slows the start of absorbtion of carbs into the bloodstream as sugar. When I eat a meal that has high fat, I have to delay my insulin injection; if I don't the blood sugar can drop too low before the carbs from the meal kicks in, and then the absorbtion of the carbs goes on longer than the effectivity of the insulin I took.
Fiber is another component that slows the absorbtion of carbs. Loosely, it is why WW says you should eat fruit instead of drinking juice; the fiber slows the absorbtion of the fructose in the fruit.
All of thse are questions that an R.D., C.D.E. could answer for you in a discussion.
I hope you find your answers soon and find the path that works for you. Good luck.
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