Hi All, I've been a bit quiet on the DD front lately, mainly because I've been doing some experimentation with food and it has involved more carbs. Have used two Libre sensors during the process, and I think I've worked out what is happening.
OK, so (pls skip this, if you aint interested! lol)
about 6 months ago I went strictly gluten free with intermittent fasting, and ended up free from psoriasis for the first time in 30+ years, and free of knee and hand pain for the first time in 10 years. Major Result! Blood glucose was OK. I was on 20-40g carbs a day.
Then about 19 weeks ago (when this thread started) I added DietDoc recipes to the mix, and reduced the fasting. Less than 20g carbs a day, consistently. Blood glucose stabilised brilliantly, and I felt even better. Best I have felt for decades, actually.
But the last few weeks I have ended up travelling more, and having less control of food at times, and made a decision to prioritise being Gluten Free over being Very Low Carb. And was absolutely AMAZED to discover that Gluten Free Carbs weren't spiking me. The odd portion of potato, gluten free chocolate brownie, and suchlike were not affecting my blood glucose. Levels remained steady.
I was totally blown away by it, and ended up pushing the boundaries a little.
Very interesting findings... Turns out that I can definitely tolerate more carbs provided they are gluten free. Gluten, in any amount, will screw up my blood glucose, my knees, my hands and brings back the psoriasis.
However, there are limits. I can eat potato once, and be fine. A decent 'normal' portion. Blood glucose level doesn't twitch. But two carb portions a day (say potato at lunch, and swede in the evening) seems to overload my capacity, make me feel grotty, and the second carb portion spikes me surprisingly high. In these circumstances, even swede will spike me to 9 or 10mmol/l
Also, several days in a row of some potato, and I end up feeling heavy limbed, lethargic, and back to the good old days of high insulin resistance.
Gluten now knocks me for six, even in very small quantities. I am so much more sensitive to it than I used to be.
Conclusion:
- I can't tolerate gluten/wheat/grains in any form
- I have more capacity for gluten free carbs than I expected (as shown by blood glucose)
- I need to stay very low carb on a daily basis, in order to prevent my insulin resistance building unpleasantly
- I feel best on less than 20g carbs a day, but can now allow myself the occasional one-off indulgance, which delights me, since I love DD menus and will happily continue them with the occasional treat to add variety.
(this week Tescos sent a freebie bag of Jersey Royals with the order, and I am soooooo looking forward to them, secure in the knowledge that as a one-off I can get away with it)