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<blockquote data-quote="AdamJames" data-source="post: 1642520" data-attributes="member: 459333"><p>Hello Vege,</p><p></p><p>The advice to do your own testing, and consider going low carb, is pretty much the best advice based on my own experience. If you can tolerate the 50g of carbs per meal the practice nurse suggested as a maximum, I'd be very surprised.</p><p></p><p>When I started testing regularly, I realised that I was very carb intolerant. A quarter of a slice of rye bread, for example, containing 6g of carbs, would put me well in the danger zone. And the foods that many people recommended, such as oats, were no good for me - I might as well have been eating sugar or white bread.</p><p></p><p>A good example of how everyone is different is a recent experiment where people were given white bread and wholemeal bread. For some, they had less of a blood sugar with white bread than wholemeal, and vice-versa. The experimenters thought it might be something to do with people having different gut bacteria, as they had analysed that also and there was a difference.</p><p></p><p>So trust only your meter. And don't trust it too much: a modern one can easily be 15% out, my older one is rated to be up to 20% out, and sometimes I take multiple readings and sure enough I can get say a 5.6 then a 6.6 within seconds. So when you think you've found a food you like and it doesn't cause a dangerous spike, test it again at a later date. You'll probably get a different result, both because of meter inaccuracy, and also what you have been doing in the days and hours before can change things. It can be very frustrating, but at least it's data, and eventually you'll build a fairly reliable picture of what foods you can safely eat.</p></blockquote><p></p>
[QUOTE="AdamJames, post: 1642520, member: 459333"] Hello Vege, The advice to do your own testing, and consider going low carb, is pretty much the best advice based on my own experience. If you can tolerate the 50g of carbs per meal the practice nurse suggested as a maximum, I'd be very surprised. When I started testing regularly, I realised that I was very carb intolerant. A quarter of a slice of rye bread, for example, containing 6g of carbs, would put me well in the danger zone. And the foods that many people recommended, such as oats, were no good for me - I might as well have been eating sugar or white bread. A good example of how everyone is different is a recent experiment where people were given white bread and wholemeal bread. For some, they had less of a blood sugar with white bread than wholemeal, and vice-versa. The experimenters thought it might be something to do with people having different gut bacteria, as they had analysed that also and there was a difference. So trust only your meter. And don't trust it too much: a modern one can easily be 15% out, my older one is rated to be up to 20% out, and sometimes I take multiple readings and sure enough I can get say a 5.6 then a 6.6 within seconds. So when you think you've found a food you like and it doesn't cause a dangerous spike, test it again at a later date. You'll probably get a different result, both because of meter inaccuracy, and also what you have been doing in the days and hours before can change things. It can be very frustrating, but at least it's data, and eventually you'll build a fairly reliable picture of what foods you can safely eat. [/QUOTE]
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