Probiotics for a diabetic? - Mothering Forums

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#1 of 12 Old 06-11-2007, 08:42 PM - Thread Starter
 
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Back story (you can skip this paragraph if you want): Today my husband's naturopathic thyroid specialist got back the results of his latest blood tests and says he is at extreme risk for diabetes. So she's putting him on a strict low-carb diet to keep his blood sugar stable. She's also giving him some new medication, so hopefully that will enable him to lose some weight and his blood will become less "sweet" when they do the next round of tests in 6 months.

Main point: This means for the next 6 months, DH has to be on a diet similar to the Atkins Induction Phase with 15-20 carbs per day. So water kefir is out because of the sugar content. Same with kombucha, unless we ferment it so long that it's 100% vinegar (and he hates the taste when it gets like that). He might be able to have some milk kefir in small amounts, even though the Induction plan says NO cottage cheese or any other soft cheeses/yogurt etc.

Are lacto-fermented veggies his only option? Do you think the probiotic value of kefir is so great that he should drink it even though it will use up most of his carb allowance for the day? Do you think it's critical for him to drink the super-vinegar kombucha?

The idea of feeding my husband a gluten-free, ultra-low-carb, Traditional Foods diet is so challenging, right now I just feel like :
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#2 of 12 Old 06-12-2007, 03:30 PM
 
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Originally Posted by Taedareth View Post
Back story (you can skip this paragraph if you want): Today my husband's naturopathic thyroid specialist got back the results of his latest blood tests and says he is at extreme risk for diabetes. So she's putting him on a strict low-carb diet to keep his blood sugar stable. She's also giving him some new medication, so hopefully that will enable him to lose some weight and his blood will become less "sweet" when they do the next round of tests in 6 months.

Main point: This means for the next 6 months, DH has to be on a diet similar to the Atkins Induction Phase with 15-20 carbs per day. So water kefir is out because of the sugar content. Same with kombucha, unless we ferment it so long that it's 100% vinegar (and he hates the taste when it gets like that). He might be able to have some milk kefir in small amounts, even though the Induction plan says NO cottage cheese or any other soft cheeses/yogurt etc.

Are lacto-fermented veggies his only option? Do you think the probiotic value of kefir is so great that he should drink it even though it will use up most of his carb allowance for the day? Do you think it's critical for him to drink the super-vinegar kombucha?

The idea of feeding my husband a gluten-free, ultra-low-carb, Traditional Foods diet is so challenging, right now I just feel like :
24 hour yogurt gets rid of all lactose, but galactose is still present, so I imagine that kefir, even secondary fermented kefir will contain it.

Just read this re: iodine and diabetes too:

Quote:
It was while treating a large 320-pound woman with insulin dependent diabetes that we learned a valuable lesson regarding the role of iodine in hormone receptor function. This woman had come in via the emergency room with a very high random blood sugar of 1,380 mg/dl. She was then started on insulin during her hospitalization and was instructed on the use of a home glucometer. She was to use her glucometer two times per day. Two weeks later on her return office visit for a checkup of her insulin dependent diabetes she was informed that during her hospital physical examination she was noted to have FBD. She was recommended to start on 50 mg ofiodine(4 tablets) at that time. One week later she called us requesting to lower the level of insulin due to having problems with hypoglycemia. She was told to continue to drop her insulin levels as long as she was experiencing hypoglycemia and to monitor her blood sugars carefully with her glucometer. Four weeks later during an office visit her glucometer was downloaded to my office computer, which showed her to have an average random blood sugar of 98. I praised the patient for her diligent efforts to control her diet and her good work at keeping her sugars under control with the insulin. She then informed me that she had come off her insulin three weeks earlier and had not been taking any medications to lower her blood sugar. When asked what she felt the big change was, she felt that her diabetes was under better control due to the use of iodine. Two years later and 70 pounds lighter this patient continues to have excellent glucose control on iodine 50 mg per day. We since have done a study of twelve diabetics and in six cases we were able to wean all of these patients off of medications for their diabetes and were able to maintain a hemoglobin A1C of less than 5.8 with the average random blood sugar of less than 100. To this date these patients continue to have excellent control of their Type II diabetes. The range of daily iodine intake was from 50 mg to 100 mg per day. All diabetic patients were able to lower the total amount of medications necessary to control their diabetes. Two of the twelve patients were controlled with the use of iodine plus one medication. Two patients have control of diabetes with iodine plus two medications. One patient had control of her diabetes with three medications plus iodine 50 mg. The one insulin dependent diabetic was able to reduce the intake of Lantus insulin from 98 units to 44 units per day within a period of a few weeks. http://www.optimox.com/pics/Iodine/IOD-10/IOD_10.htm
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#3 of 12 Old 06-18-2007, 05:44 PM
 
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So, for the iodine, I guess kelp may be helpful?

placenta.gifeat.gif I'm a queer / trans-activist / poly / pagan / (dis)abled  / crazy / crunchy partner to fsonj; we're mamas to our unschooled/freeskooled 10yo, and co-breastfeed our sprightly toddler love.gif born Nov '10! (Ask me about how to supplement at the breast!)

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#4 of 12 Old 06-19-2007, 01:19 AM
 
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Originally Posted by Taedareth View Post
Back story (you can skip this paragraph if you want): Today my husband's naturopathic thyroid specialist got back the results of his latest blood tests and says he is at extreme risk for diabetes. So she's putting him on a strict low-carb diet to keep his blood sugar stable. She's also giving him some new medication, so hopefully that will enable him to lose some weight and his blood will become less "sweet" when they do the next round of tests in 6 months.

Main point: This means for the next 6 months, DH has to be on a diet similar to the Atkins Induction Phase with 15-20 carbs per day. So water kefir is out because of the sugar content. Same with kombucha, unless we ferment it so long that it's 100% vinegar (and he hates the taste when it gets like that). He might be able to have some milk kefir in small amounts, even though the Induction plan says NO cottage cheese or any other soft cheeses/yogurt etc.

Are lacto-fermented veggies his only option? Do you think the probiotic value of kefir is so great that he should drink it even though it will use up most of his carb allowance for the day? Do you think it's critical for him to drink the super-vinegar kombucha?

The idea of feeding my husband a gluten-free, ultra-low-carb, Traditional Foods diet is so challenging, right now I just feel like :
As far as I am aware.. when you look at the carb content on commercial yogurt or Kefir for instance... they are required to put the carbs before it actually ferments. In other words by the time you eat it and it is fermented ... most of the sugar is already eaten by the cultures... thats what makes it sour. You shouldn't have to make the kefir into pure vinegar... as long as it tastes sour most of the sweetness is gone. You can test this by measuring your insulin after you try some.

You might want to get the book eat fat to lose fat by sally fallon and mary enig. Using coconut oil cannot only help your thyroid.. but the high fat slows down the insulin response of wahtever else you eat. You don't have to totally eliminate carbs either... if you aim for something like 40 % fat, 30 protein 30 carbs which are complex and low glycemic (slightly undercooked grains will be even lower )
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#5 of 12 Old 06-19-2007, 03:36 AM
 
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The idea of feeding my husband a gluten-free, ultra-low-carb, Traditional Foods diet is so challenging, right now I just feel like :
Although this may sound hard right now, these really do go well tigether, and it won't be very hard once you get the hang of it. Feel free to PM me if you need help figuring something out.

Christie ~ proud Mama to : 5/01, and : 3/07; and proud wife to my since 1992. We have 13 and 2 : It's looking more and more like either a farm or a zoo around here.
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#6 of 12 Old 06-19-2007, 03:46 AM
 
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As far as I am aware.. when you look at the carb content on commercial yogurt or Kefir for instance... they are required to put the carbs before it actually ferments. In other words by the time you eat it and it is fermented ... most of the sugar is already eaten by the cultures... thats what makes it sour. You shouldn't have to make the kefir into pure vinegar... as long as it tastes sour most of the sweetness is gone. You can test this by measuring your insulin after you try some.
I don't claim to understand this completely. But, although the culture changes the sugars, the sugars remain (the carbs do, anyway). Ds has diabetes, and we give him a certain amount of insulin for a certain amount of carb. I have to give him the amount of insulin for the amount of sugar I put in the water kefir to start. It's all still there in some form, and insulin is needed for the body to use it.

Christie ~ proud Mama to : 5/01, and : 3/07; and proud wife to my since 1992. We have 13 and 2 : It's looking more and more like either a farm or a zoo around here.
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#7 of 12 Old 06-19-2007, 09:54 AM
 
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How many carbs would a small amount of kefir (2-4 oz) have? Larger amounts aren't necessarily going to be better.

You could just give him probiotic pills/powder, too. I've had much better results from one particular probiotic pill than I ever had from water kefir, kombucha, beet kvass, fermented foods, etc.
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#8 of 12 Old 06-19-2007, 02:03 PM
 
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Hi all
What if you make the water kefir w/ young coconut juice?
That doesn't require adding in all the sugar, though of course there'd still be the natural sugars from the coconut. You can then add stevia.

Has anyone tested the sugar content in this alternative?
Liz
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#9 of 12 Old 06-19-2007, 03:18 PM
 
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Hi all
What if you make the water kefir w/ young coconut juice?
Liz
I was also going to suggest this. I know coconut juice starts out tasting less sweet. And I've heard folks say they ferment it awhile to get rid of most of the sugar. But I've no hard facts as to how much sugar remains.

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#10 of 12 Old 06-19-2007, 05:26 PM
 
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The coconut juice that we have has 1.65g per oz., and the computer program I have that has the carb count for many different foods says that it's 1.05g per oz. Maybe the juice we have in cartons has been concentrated a bit? I don't know. I do know that my water kefir grains really like it (we don't like the end product, though -- maybe we would if we added stevia like was suggested).

FYI, the the water kefir we make has 2 g of carb per oz. This is how I make it: I use 3 Tbs. agave nectar per quart of water. After 2 days, I strain out the kefir grains and then add the rind and juice of a lemon or lime, and 1.5-2 tsp. of agave nectar. I let sit for 1 day, and then refrigerate. For ginger, I use fresh ginger instead of the lemon or lime, and I add 1 Tbs. agave. Basically, any flavor I make, I make sure it's 2g of carb per oz. It's just easier for us that way, it's always the same.

Anyway, you could definitely include that in small amounts. I don't know if it would be enough, but in combination with the fermented veggies, and maybe a good supplement, he ought to be good. Most veggies are pretty low in carb (esp. the green leafies), so load him up on veggies. And, while fermenting the kefir longer won't make the carb content less, it will increase the amounts of probiotics, and so help you capitalize on the small amount of kefir he can have every day. Just a thought.

Christie

Christie ~ proud Mama to : 5/01, and : 3/07; and proud wife to my since 1992. We have 13 and 2 : It's looking more and more like either a farm or a zoo around here.
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#11 of 12 Old 06-19-2007, 06:13 PM
 
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I make coconut water kefir with the powdered kefir from Body Ecology. It's really delicious, especially if made with some lime juice added. It tastes like 7-up (sort of!). I know the water kefir grains are a bit different in makeup than the milk kefir, so it may taste better this way.
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#12 of 12 Old 06-19-2007, 07:18 PM
 
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I make coconut water kefir with the powdered kefir from Body Ecology. It's really delicious, especially if made with some lime juice added. It tastes like 7-up (sort of!). I know the water kefir grains are a bit different in makeup than the milk kefir, so it may taste better this way.
Do you know if the Body Ecology kefir starter has any milk product in it? That's why we haven't tried it. We were just too nervous to try. Ds has a very bad reaction to even small amounts of dairy (it's the casien, not the lactose, so far as we know).

What coconut juice are you using? That might make a difference, too. We bought some from WFN. We have yet to buy a "fresh" coconut that isn't bad. :

Christie

Christie ~ proud Mama to : 5/01, and : 3/07; and proud wife to my since 1992. We have 13 and 2 : It's looking more and more like either a farm or a zoo around here.
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