Type 2, Diverticular Disease and Perimenopause

[CovBarbs72]

Hi everyone, I am looking for some advice about the conditions in the title. I was diagnosed with Type 2 first and was managing well with the low carb diet but a couple of years later I had my first bout of diverticulitis. My doctor suggested I go on the low fodmap diet which is not particularly compatible with low carb!

Now I'm perimenopausal as well and that has proved even worse when it comes to my BG control! I'm tired, stressed, over emotional and craving carbs all the time - I just don't recognise myself any more. Any advice would be very gratefully received, I'm at my wits end here

 

[Taighnamona]

My diverticulitis was worse when I didn’t have good control of my diabetes. I was on 2000mg Metformin and eating loads of carbs. Latterly I managed the diverticulitis with probiotics, peppermint oil capsules and antibiotics for severe infections. My gut was a mess of pain, more pain, bloating and diarrhoea.
I’m now type 2 on slow release 500gm Metformin (my choice) and small dose of basal insulin.
I’ve been low carb for a year 50-80 gms carbs per day usually.
I’ve got less pain, very few flare ups and none requiring antibiotics since I went low carb. My last A1c was 41.
Now we’re all different and have to pick our battles. For me I needed to get my diabetes under control as the long term consequences were disability and death.
Not saying that diverticulitis can’t also be life threatening but it was lower on my priorities.
Fibre is not my friend. Too much makes things worse for me.
I hope some others are able to give their insight and experience so that you can make informed choices. Best wishes.

 

[CovBarbs72]

My diverticulitis was worse when I didn’t have good control of my diabetes. I was on 2000mg Metformin and eating loads of carbs. Latterly I managed the diverticulitis with probiotics, peppermint oil capsules and antibiotics for severe infections. My gut was a mess of pain, more pain, bloating and diarrhoea.
I’m now type 2 on slow release 500gm Metformin (my choice) and small dose of basal insulin.
I’ve been low carb for a year 50-80 gms carbs per day usually.
I’ve got less pain, very few flare ups and none requiring antibiotics since I went low carb. My last A1c was 41.
Now we’re all different and have to pick our battles. For me I needed to get my diabetes under control as the long term consequences were disability and death.
Not saying that diverticulitis can’t also be life threatening but it was lower on my priorities.
Fibre is not my friend. Too much makes things worse for me.
I hope some others are able to give their insight and experience so that you can make informed choices. Best wishes.

Thank you, your reply has been very useful. I've been concentrating on the diverticulitis because the flare ups were getting more and more frequent (and more debilitating) but now I realise it was because of all the stress I've been under - I'm an unpaid carer for two autistic family members.

Your comment has given me the boot up the backside I needed, I'll concentrate on the Diabetes from now on and make sure I get better at asking for help!

 

[MrsA2]

I had diverticulitis long before being diagnosed with diabetes. I used to manage it by making sure I included milled seeds in my diet. 1 tablespoon a day to keep me regular, up to 3 a day if I had a flare up.
Since low carbing (4 and half years now) I've had not a sign of it. I no longer need the daily seeds, can skip a few days at a time. With hindsight I think it was wheat or gluten affecting my gut...no proof but too much 9f a coincidence methinks

 

[AloeSvea]

Hi @CovBarbs72 - first of all - ouch! And, commiserations indeed.

Next - the low carb BG control aspect. (Diet is kind of the most immediately accessible way to start dealing with these things I think?) What is it about the low FODMAP diet that is hardest to make compatible with a general low-carb way of eating? Is it the dairy? Or particular fruit and veg that you relied on previously in your way of eating? (I ask that because I feel that way about tomatoes and capsicum - I love them.) (i also feel that way about dairy!)

My feeling about feelings of loss around food on a low-carb is that substituting is a good way to go. Especially as is your case? You are having carb-cravings, which is the horrible food-addiction thing, and most likely sugar? It is certainly the case, was, is, for me at any rate. I am grateful for stevia and bake my own substitutes with it, and can keep the amount of stevia pretty low - for me homemade ice cream and LC cookies, and almond flour is a staple in my kitchen. Is it wheat products you found hard to give up? Grain generally? Then baking with seeds and nuts and chia and so on are a good substitute for me at least.

As you are a caregiver, and for eaters with very particular tastes? (thinking of the autism spectrum folks in my own life) you are probably dealing with a lot in the kitchen already? I hope your own food needs and wants aren't having to take a back seat? (Which can often happen in women's lives when caregiving.)

And as for the perimenopause. I thought I was having a really bad one, and then disccovered it was type two diabetes, so my own experience is it's really hard to distinguish the symptoms of type two and hormonal changes from each other. It could be that way for you too? For that you need good medical professionals in your life, or a diabetes nurse who has a really good overview. (For me, it was my trusty GP who sorted out the two for me.)

 

[Taighnamona]

Thank you, your reply has been very useful. I've been concentrating on the diverticulitis because the flare ups were getting more and more frequent (and more debilitating) but now I realise it was because of all the stress I've been under - I'm an unpaid carer for two autistic family members.

Your comment has given me the boot up the backside I needed, I'll concentrate on the Diabetes from now on and make sure I get better at asking for help!

What a lot you have to cope with and it’s hard to concentrate on managing diabetes when the pain and discomfort from the diverticulitis are consuming you, never mind your caring responsibilities.
I wasn’t meaning to give you the proverbial boot lol. It’s hard to give enough relevant info in a response to be helpful without boring you with a medical history that isn’t useful in your circumstances.
Others have responded too with helpful ideas and I do hope it’s enough to get you started on a plan going forward. We have lifelong conditions which require long term management. Good luck

 

[CovBarbs72]

I had diverticulitis long before being diagnosed with diabetes. I used to manage it by making sure I included milled seeds in my diet. 1 tablespoon a day to keep me regular, up to 3 a day if I had a flare up.
Since low carbing (4 and half years now) I've had not a sign of it. I no longer need the daily seeds, can skip a few days at a time. With hindsight I think it was wheat or gluten affecting my gut...no proof but too much 9f a coincidence methinks

Thanks @MrsA2 for the idea, I used to have chia seed pudding but I haven't had it for ages - I used to get all my shopping in the city centre but most of the shops have closed down because of a big regeneration project. At least we now have an Aldi within walking distance so I can get stocked up there!

 

[CovBarbs72]

Hi @CovBarbs72 - first of all - ouch! And, commiserations indeed.

Next - the low carb BG control aspect. (Diet is kind of the most immediately accessible way to start dealing with these things I think?) What is it about the low FODMAP diet that is hardest to make compatible with a general low-carb way of eating? Is it the dairy? Or particular fruit and veg that you relied on previously in your way of eating? (I ask that because I feel that way about tomatoes and capsicum - I love them.) (i also feel that way about dairy!)

My feeling about feelings of loss around food on a low-carb is that substituting is a good way to go. Especially as is your case? You are having carb-cravings, which is the horrible food-addiction thing, and most likely sugar? It is certainly the case, was, is, for me at any rate. I am grateful for stevia and bake my own substitutes with it, and can keep the amount of stevia pretty low - for me homemade ice cream and LC cookies, and almond flour is a staple in my kitchen. Is it wheat products you found hard to give up? Grain generally? Then baking with seeds and nuts and chia and so on are a good substitute for me at least.

As you are a caregiver, and for eaters with very particular tastes? (thinking of the autism spectrum folks in my own life) you are probably dealing with a lot in the kitchen already? I hope your own food needs and wants aren't having to take a back seat? (Which can often happen in women's lives when caregiving.)

And as for the perimenopause. I thought I was having a really bad one, and then disccovered it was type two diabetes, so my own experience is it's really hard to distinguish the symptoms of type two and hormonal changes from each other. It could be that way for you too? For that you need good medical professionals in your life, or a diabetes nurse who has a really good overview. (For me, it was my trusty GP who sorted out the two for me.)

Hi @AloeSvea and thank you for such a detailed reply. I think the hardest part of the low fodmap diet is the restrictions, I love the Mediterranean diet and used to eat ratatouille all the time but it's just not the same without onion and garlic.

You're right about letting my own diet take a back seat, I spend so much time focusing on my son and brother that I do tend to grab the easiest option. Both of them have other disabilities as well, my son is waiting for an ADHD assessment and has disordered eating and my brother is Epileptic with severe memory loss and incontinence so my home life can be quite hectic!

I did speak to my GP about what's been going on, and he's put me on antidepressants instead of HRT - I have a previous history of blood clots so HRT is not advisable. I'm already taking 3 types of diabetes medication so they said the next stage would be insulin. My next Hba1c is due in January so I want to turn things round before then

 

[Outlier]

it's just not the same without onion and garlic.

You can have garlic, and I use spring onions instead of ordinary ones. Carbs are negligible and the taste is good. Also sliced leeks give a good oniony flavour, as do chopped chives. Our palates change as we explore lower carb, and so we don't need the kick of onion roots.

 

[AloeSvea]

Hi again @CovBarbs72. Your response and others just brought about a very lively discussion on onions, green onions, and spring onions, and their carb content around at my house! And I got all excited about low carb ratatouille.

And I understand what you meant, I think, about the incompatibility of low FODMAP with low carb - it's about added food restrictions.

You were thinking to go on HRT? Would that have had any affect on your BG?

You also mentioned that you were going for food convenience - so I am assuming that was ultra/processed food? Or did you mean simple whole foods (which can be very simple to shop for and prepare)?

Does your caregiving extend to meal prep for your son and bro? I was wondering if your brother has expressed an interest in, or had experience with keto, re his epilepsy? That could be a way of eating which could be a good experiment with for both of you? I am assuming your son has very specialised food wants so you would be preparing food for him alone, or is he old enough to prepare his own food? I prepared a separate version of meals for my daughter for many years when I was cooking for my children, but it sounds like you might be doing three separate menus for you and your bro and your son? That's hard work indeed!