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Type 1.5/LADA Diabetes
My Story so far
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<blockquote data-quote="Alexandra100" data-source="post: 1618549" data-attributes="member: 429870"><p>How was Las Vegas? A woman friend of mine age 65+ travelled all the way from the UK to run there. She thought it was worth the trip. Getting used to low carb sport is interesting. I used to eat very frequently. Now, if I feel shaky and empty I can test my bg, as I know it's more likely to be a highish than low level that is causing my sensations. I've had two good weight training sessions now without specially eating beforehand, though I did crack for cheese and walnuts after (having established my bg was OK first). Running is proving more problematic, but I fear my slow running may have other causes than low carb. I have to keep reminding myself that it's work in progress. </p><p></p><p>BTW the sugar content shown on labels is irrelevant. What counts is the carbs, which all turn to sugar inside us anyway. One less thing to worry about!</p><p></p><p>I like the sound of the fried cauliflower. I am slowly realising that my new topsy turvy approach to nutrition (carbs out, butter cheese and cream in) opens up all sorts of new possibilities.</p></blockquote><p></p>
[QUOTE="Alexandra100, post: 1618549, member: 429870"] How was Las Vegas? A woman friend of mine age 65+ travelled all the way from the UK to run there. She thought it was worth the trip. Getting used to low carb sport is interesting. I used to eat very frequently. Now, if I feel shaky and empty I can test my bg, as I know it's more likely to be a highish than low level that is causing my sensations. I've had two good weight training sessions now without specially eating beforehand, though I did crack for cheese and walnuts after (having established my bg was OK first). Running is proving more problematic, but I fear my slow running may have other causes than low carb. I have to keep reminding myself that it's work in progress. BTW the sugar content shown on labels is irrelevant. What counts is the carbs, which all turn to sugar inside us anyway. One less thing to worry about! I like the sound of the fried cauliflower. I am slowly realising that my new topsy turvy approach to nutrition (carbs out, butter cheese and cream in) opens up all sorts of new possibilities. [/QUOTE]
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