Do You Recommend Squash, Pumpkin, Sweet Potatoes For People With Blood Sugar Issues? What About

someone who has blood sugar issues do you still recommend squat cooked squash as a part of their diet such as acorn squash butternut squash Hubbard squash spaghetti squash pumpkins pumpkin sweet potatoes is this something that we should be trying to include for healthy people and for people with blood sugar issues should we be including or avoiding that I include it I think that the the squashes are wonderfully nutritious high-fiber foods help to fill people up and of course again because they’re a little bit higher in carbohydrate I would just moderate the quantity somewhat I think those foods are really good choices as our our carbohydrate sources but again it depends on caloric requirements and how much weight needs to be lost and so forth a lot of times citrate sauce so hypoglycemia issue is a little bit more complex back in 1979 I put an article and have our own rolls book hypoglycemia a better approach and pointed out that you can have hyperglycemia from adrenal and balance and pancreas and balance and thyroid pituitary and pineal or all of them combined so really if we’re going to be trying to treat it we have to address all those potentialities in the indicating so that’s the first thing just diet really doesn’t make a lot of its palliative now the so that that’s kind of a most important thing as far as I’m concerned if we’re going to even begin to address the hypo placing the issue the issue of the squash and those kind of things aren’t for my point of view there they’re complex carbohydrates so they’re going to go in more slowly to the system and that create that much of an imbalance it’s deep you know the really simple carbohydrates that are going to cause the most amount of imbalance and stress the organs trying to compensate with it so I’m supporting their what Brenda said but we have to see this bigger picture and I think that’s really key in the right score these carbohydrates on a hierarchical scale of quality and help the diabetic make better choices and the hierarchical scale I we’re talking about here and all agreeing on is that we find grains are at the bottom and then you go up and we check the fiber content that glycemic index the amount of resistance starch the amount of slowly adjustable starches the micro nutrient content the fiber content we consider that we devise on the right diet for a diabetic and we modulate the amount of those foods accordingly to get the results we want so we might limit more white potato limit more sweet potato give more squashes which are better glycemic profiles and then give more beans which have the best glycemic profile and better than maybe some of the intact reigns even so we moderate that to get the results we’re looking for and we can utilize even spaghetti squash which is a better place to me profile than the sweet potato would be so we can we help people make better choices to get the read to get to optimize their results to get well so I take your comments about sugar very seriously I’m very adamant about not having sugar but freely when I have a salad I don’t think twice about putting five tablespoons of olive oil or hemp oil or flax oil it’s a regular part of my diet I you know I don’t need animal products I take the sugar quite serious I never add salt I would never have soda or we find anything but to me you know I don’t need I don’t for whatever reason my brain thinks that when I’m having a big salad that putting five tablespoons of olive oil or flax or hemp is appropriate what are your thoughts about organic extra virgin cold-pressed flax hemp and olive oil

I think we already answered a lot about that in the sense that we’ve talked a lot about people consuming excess calories as a source of it caused disease causation in all oil is 120 calories per tablespoon and and we also discussed up here how walnut oil is not thus biologicals same things eating a walnut sesame oil is not the same thing you can assess me seed and that the whole nuts and seeds in their natural uncooked states are much are safer forms of fat and are a whole food that digests differently there slowly the crowd that calories is slowly digested not flooded into the bloodstream rapidly the calories not all biologically accessible they’re rich in fibers sterols and stanols that bind fat they have different biological effects or all pretty much an agreement that when we’re looking for a source of fat we’re trying to pick whole foods not processed foods like oil and putting a couple of two or three tablespoons of oil on your salad you just added 500 calories to your salad how do you expect to be thin with all those extra calories you know where you can’t do both you can do nut to the seeds and the oil how many calories gonna consume it one meal you know so it’s got to make a choice we’re trying to motivate people to make better food choices and to then to pick that some foods are better than others and to try to construct their diet in a way that’s most favorable and give them these guidelines and I think we’re pretty much it’s really nice to see that we’re kind of an agreement and encouraging people to make better food choices here and that oil is not a favorable food choice and I would just add that the way that I view it is is that oil is to nuts and seeds and avocados as white flour and white sugar are to high carbohydrate foods it’s it’s the processed food of the fat world and so so we’ve removed you know weed one thing we don’t want to remove is fiber phytochemicals antioxidants now I believe that some good quality fresh pressed oils are more favourable they have more redeeming value than sugar because you’ve got you enhance the absorption of some phytochemicals and vitamins you you’ve got some vitamin E there and so forth but you I believe you’re always better off with the whole food because of the fiber and all of those other things so what I do for my salad dressings and I’m sure you do the same is I use hemp seeds or I use two Heaney or I use some whole nother seed or avocado to make the dressing so it’s a whole food based dressing and it’s delicious and you you still get some healthy fats but a long with that you get fiber and antioxidants right that’s why I’m always saying that the salad dressing recipes are the most critical recipe because we’re making a salad dressings with healthy ingredients we’re not just for Moyle we’re blending nuts with some vinegar and some maybe some tomato sauce or other types of things that are healthy and so the dressing itself is healthy you know so we’re not using commercial dressings with sugar salt and oil in them but the dressings still taste great and and the other thing to mention is quite often when people go on super low-fat plant-based diets they end up using sugar dressings so they’re salad dressings are essentially refined carbohydrates it’ll be maple syrup based or something like that sometimes a very sweet concentrated balsamic vinegar which actually has a lot of sugar and there’s no redeeming value to those things when you put I mean balsamic vinegar does have some redeeming value because actually helps with with nitric oxide production and so forth so it has some redeeming value but you would have probably even more redeeming value with something with a little bit of fat because then you’ve got some absorption of more of the the phytochemicals and so forth that are present in the salad so I’d be really cautious about especially buying these fat-free ded dressings in the grocery store that are just sugar you want to make your dressings from some healthy ingredients one thing – there are these salad dressings that are commercial all have canola oil in them which is very very deadly people should really avoid any canola oil organic or not there’s a whole list of reasons but that’s a big issue even when I fly we make our own salad dressings and basically we use a lot of seed sauce type things you know some kind of liquid because just a straight salad dries a little hard but the seed sauces nothing see kind of combinations with a few things make a real they really make good salad dressings can I ask the panelists question because um there’s some reports that certain types of flaxseed because we know how beneficial flax seeds are but there are certain some brands of flaxseed brought in certain areas that may have extra cadmium in them that is not favorable so we’re going to Canada to get flaxseed grown in Canada with lower cadmium levels have you guys heard anything about that or an Academy and contamination of some flax seeds I haven’t fortunately looking even at all organic now even though organic wood has less catting it’s still a bigger issue even in organic food yeah you know it’s like it’s really a hard one in the bigger picture so I’ve been trying to look up flaxseed menu from growers and asking for the analysis of those of their food and their analysis and trying to pick the brands that are lower cadmium flax seeds because I eat flax seeds every day and I’m just sorry are you doing the same well I don’t I have an issue with flexi discs as they are easy to get oxidized we keep in the freezer I keep them in the refrigerator but I am cut down on the Flexi because I can’t totally control when I got how long that’s been sitting in the Shelf I have some concerns about it because it’s so easily they could be oxidized well that’s when if you order it from the grower directly as opposed to getting it off the shelf the more chance of getting a fresh product yes