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LCHF diet question.....

Ohhh I'll be watching to see....Im waiting on my meter arriving :)
 
Deskdoll said:
Well, I hope you LCHF eaters are right, 'cause I've just ditched my so called 'healthy' porridge breakfast in favour of 2 eggs scrambled with cheese and three rashers. Yummie! My BG was 7.8 when I got up, it will be interesting to see what happens in the next couple of hours............watch this space ;)
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Good that you are limiting carbs but do watch the protein levels too as this can also end up as blood sugar.
 
I'm doing 2 eggs, scrambled with wee bit of cheese in a big mushroom - massive change for me....
 
Hi @MissPooh are you enjoying the different breakfasts? I was a cereal toast and orange juice 'healthy' breakfast eater....so much for that eh :D have you got the Eat Fat book by Dr Trudi Deakin? It's really good, puts things into perspective, it's a nicely written book and there's some nice recipes inside (the walnut scones are amazing!!) the lasagne is also pretty amazing....I'm loving it!! (flip you maccccdeees :D)
 
Hi @Tm6t7, it's my organisational skills that I need to hone....I'm so used to flipping 2 weetabix into a bowl with some skimmed milk and raisins, but now I need to think lol.
I loved the yogurt with coconut through it and some berries thrown in deeeelish
I made a gorge tomato soup for today's lunch too, thoroughly enjoyed it had it with a slice of Bergen bread.
I need to keep watching though as I have so much weight to loose into the bargain.
I've ordered that Dr Trudi Deakin book, hopefully be here soon :)
 
Sounds like you are being really positive towards this.. Well done :) organisation is the key reall, once you get a routine hopefully it will slot in to place, fingers crossed for you that you get a controlled lowering of your weight, I have some to lose too, fingers crossed for me too :D
 
My previous diet was far from healthy....so this overhaul is long over due. I need to think about exercise too, Gawd have mercy on my soul!!! I don't "do" exercise.
We can do this Tm6t7 :)
 
MissPooh said:
Hi @Tm6t7, it's my organisational skills that I need to hone....I'm so used to flipping 2 weetabix into a bowl with some skimmed milk and raisins, but now I need to think lol.
I loved the yogurt with coconut through it and some berries thrown in deeeelish
I made a gorge tomato soup for today's lunch too, thoroughly enjoyed it had it with a slice of Bergen bread.
I need to keep watching though as I have so much weight to loose into the bargain.
I've ordered that Dr Trudi Deakin book, hopefully be here soon :)
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Burgen bread is still 12g carbs per slice. It may be 'good GI' but it will still all turn to sugar. Have you added up the carbs in your soup?
 
Isn't it magical when the numbers go down. I was diagnosed just before Christmas so not much longer than you. Trying to get to grips with everything and be organised well I am totally disorganised! My numbers started at 15 but I have got them down to 6.8 - 9 now. I put the numbers into the My Lifestyle and it was so encouraging watching the numbers come down on the graph and now the averages are in the upper 8's after only 9 weeks. MY DN was delighted and I am hoping my blood results will show the hardwork. The only downside is that I have now got B12 and folate deficiency/pernicious anaemia which is not diabetically related as far as I know but I have heard metformin and combined with my mepredec could have caused it.

So good luck to Miss Pooh,Deskdoll & Tm6T7
 
@vit90 the soup was 28.8g carbs per serving, it was a recipe from a 7 day meal plan from Diabetes.co.uk, might have been better without the bread eh?

Well done @DianaRose - you're doing really well.
 
Vit90. Sorry I have to say this. Please let us have our one slice of Bergen bred 9.1gms of carbs,3gms of fibre. Us newbies are not all fanatical counters of carbs yet and need to wean ourselves in our own way and acclimatise to the counting etc . I am fed up of being told off all the time that I everything I eat and drink will have terrible consequences. I realise you are trying to help but I am beginning to feel like a naughty schoolgirl instead of someone with serious illness. Suggestions for alternatives would be better than saying 'don't have that!' It is really putting me off this site.
 
It's a very steep learning curve, and there's loads I need to learn. In as much as I appreciate the benefit of your experience @vit90, DianaRose is spot on, with asking for an alternative.
I need (and desperately want) to get to grips with this, I can make it work, but the whole LCHF, (or LCFF as I prefer) approach is completely new to me, and I have absolutely no doubt there are much wiser choices out there, I'd really appreciate alternatives.
 
MissPooh said:
@vit90 the soup was 28.8g carbs per serving, it was a recipe from a 7 day meal plan from Diabetes.co.uk, might have been better without the bread eh?

Well done @DianaRose - you're doing really well.
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It's my personal belief that the long standing advice for Type 2 diabetics on moderating their carbs and avoiding fats will only serve to slow the steady deterioration in one's condition. Progressive doctors and diabetic specialists now reject this advice and advocate the LCHF strategy of limiting carbs radically and compensating with an increase in allowable fat consumption, as well as some extra protein. There is now so much evidence that carbs are basically very bad for you unless you can burn them all off consistently while scientific research is revealing that apart from some types of fats (trans-fats found in some commercial food production, for example) even saturated fats are not only safe to consume but desirable.

Your soup and Burgen bread sounds great but it exceeds my daily allowance for carbs (30g) in one meal. My aim is to get better, not simply slow down my deterioration. My blood sugar levels are basically now in the normal range every day and hopefully they will improve to the point that indicates that my insulin resistance has been reversed - at least far enough for me to consume more than 30g carbs per day, which is very hard. But while I used to eat 300g or more carbs a day before I was diagnosed, I will never go back to anywhere those levels except on exceptional days. I can see myself aiming for 50g/day most days. The latest thinking is that by limiting carbs and fine-tuning your fat and protein intake you can do a great deal not only to fix your diabetes but address all sorts of problems that can be linked to carbs, including auto-immune diseases (allergies and some types of arthritis, etc.), cardiovascular disease, including high blood pressure, and conditions related to tissue inflammation, like cancer. And this is not 'I think' or the advice of unqualified health gurus; top scientists in their fields are doing the lab work and explaining in detail their findings.

The problem is that the healthcare industry and many individuals can't adapt the new thinking fast enough or at all. It's counter-intuitve; we are all programmed to think fats are bad for you and tasty breads and cereals are much healthier. But this advice is probably why most of us are now avid users of this forum.
 
DianaRose said:
Vit90. Sorry I have to say this. Please let us have our one slice of Bergen bred 9.1gms of carbs,3gms of fibre. Us newbies are not all fanatical counters of carbs yet and need to wean ourselves in our own way and acclimatise to the counting etc . I am fed up of being told off all the time that I everything I eat and drink will have terrible consequences. I realise you are trying to help but I am beginning to feel like a naughty schoolgirl instead of someone with serious illness. Suggestions for alternatives would be better than saying 'don't have that!' It is really putting me off this site.
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You should do what you think is best, but at least be informed and make your choices based on the best information you can. Please don't just take in my advice - look for much more qualified and expert advice.
 
vit90 said:
It's my personal belief that the long standing advice for Type 2 diabetics on moderating their carbs and avoiding fats will only serve to slow the steady deterioration in one's condition. Progressive doctors and diabetic specialists now reject this advice and advocate the LCHF strategy of limiting carbs radically and compensating with an increase in allowable fat consumption, as well as some extra protein. There is now so much evidence that carbs are basically very bad for you unless you can burn them all off consistently while scientific research is revealing that apart from some types of fats (trans-fats found in some commercial food production, for example) even saturated fats are not only safe to consume but desirable.

Your soup and Burgen bread sounds great but it exceeds my daily allowance for carbs (30g) in one meal. My aim is to get better, not simply slow down my deterioration. My blood sugar levels are basically now in the normal range every day and hopefully they will improve to the point that indicates that my insulin resistance has been reversed - at least far enough for me to consume more than 30g carbs per day, which is very hard. But while I used to eat 300g or more carbs a day before I was diagnosed, I will never go back to anywhere those levels except on exceptional days. I can see myself aiming for 50g/day most days. The latest thinking is that by limiting carbs and fine-tuning your fat and protein intake you can do a great deal not only to fix your diabetes but address all sorts of problems that can be linked to carbs, including auto-immune diseases (allergies and some types of arthritis, etc.), cardiovascular disease, including high blood pressure, and conditions related to tissue inflammation, like cancer. And this is not 'I think' or the advice of unqualified health gurus; top scientists in their fields are doing the lab work and explaining in detail their findings.

The problem is that the healthcare industry and many individuals can't adapt the new thinking fast enough or at all. It's counter-intuitve; we are all programmed to think fats are bad for you and tasty breads and cereals are much healthier. But this advice is probably why most of us are now avid users of this forum.
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So....vit90 do you limit carbs per meal? I was looking at it over a daily intake.

For instance, this morning I had 1 breakfast mushroom, 2 scrambled eggs, with a little cheese, lunch was my soup and bread, dinner was roast chicken and roast veggies - red pepper, mushrooms, courgette and tomatoes, oh and 4 oat cakes when I came home from work, I was ravenous....
 
DianaRose said:
Vit90. Sorry I have to say this. Please let us have our one slice of Bergen bred 9.1gms of carbs,3gms of fibre. Us newbies are not all fanatical counters of carbs yet and need to wean ourselves in our own way and acclimatise to the counting etc . I am fed up of being told off all the time that I everything I eat and drink will have terrible consequences. I realise you are trying to help but I am beginning to feel like a naughty schoolgirl instead of someone with serious illness. Suggestions for alternatives would be better than saying 'don't have that!' It is really putting me off this site.
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I eat burgen & have no probs with when eaten with fry up or cheese & peanut butter toasties. It's good for you so if you want to eat it you go ahead. It's only when you have it with carby stuff it just adds to the glucose level.
 
OK, I will try to be constructive - suggestions for alternative foods. First of all I carb count everything (and as I am currently on a short term calorie-controlled diet I also calorie count). It's hard work but I am very motivated.

Foods I aim for now:

Meat and fish, especially oily fish. Shellfish is also good.
Oils that are low in Omega 6 fatty acids, like olive oil (best use extra virgin because it won't have been extracted using solvents), rapeseed oil (again extra virgin or cold-pressed), flax seed (linseed) oil, macadamia nut oil, and although not as low as I'd like in Omega 6 I also use peanut or groundnut oil for the deep fat fryer. Omega 6 is needed for health but we tyically consume far too much and this can negate the benefit of Omega 3 fats I have just started using coconut oil too. Butter of course.
Lots of green veg. Been discovering purple/red cabbage, curly kale, winter and spring greens, broccoli, spinach, etc. Also cauliflower, peppers, celery, carrots (though sparingly as they are quite sweet).
I have stopped eating most fruits for now, but tomatoes are good, many berries are good in moderate quantities, and avocados in particular are excellent; very low starch/sugars and high in fibre and good fats.
Other low carb foods I have discovered include milled linseed (flax seed) which can be added to dishes in place of some carby thickening agents or be used as a base for alternatives to some breads or rolls and even small cakes (google for recipes).
Nuts are very good too and although on paper are fattening there is evidence that not all the fattening value in nuts can be absorbed by the body. Just don't get addicted!
Mushrooms are very low carb and very versatile. Onions and garlic are absolutely fine too.
You can make all sorts of currys, stews and casseroles, you can have scrambled eggs, omelettes, boiled and poached eggs. Ham and many types of sausage (without too much cereal filler) are good - I have been enjoying making my own spiced hams from unsmoked gammon joints. Bacon is great too.
I have adapted to Sunday roasts without potatoes - I might allow myself one small piece of parsnip, but be careful!
How about chocolate? High coco solids (70%) dark chocolate has relatively little sugar in it so you can have moderate quantities safely.
Cream and cheeses are high on the menu, too, as are most kinds of natural yogurts (just keep an eye on the nutritional information in the container as milk sugar - lactose - can be a problem, especially in ordinary milk).
I have been adding cinnamon to some dishes and some drinks as there is some evidence that this can help improve insulin sensitivity.
I do need sweetened beverages and now aim for sucralose instead of sugar in my hot and cold drinks wherever possible.

I have probably missed something out but I hope this is of some use.
 
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