Recent Content by ziggy_w

I agree with you, breads made without grain flours are a godsend. When making my own bread, I use almond flour, but also include oat fiber and lupin flour (which have even few carbs). Instead of gluten (or wheat flour), I use ground psyllium husk (0 carbs) to give the dough/bread elasticity.

Hello all, After a spell of not testing fasting levels, back on track now. Fbg for the last four days were 5.2, 5.5, 5.2 and 5.9.

Hi @Jiro, I find that for me the best choice in legumes are lupin beans (also known as altramuces or tromocos). They are very low carb (somewhere between 0g to 3g of carbs per 100 g). I use them in hummus (instead of chick peas/garbanzo beans) and they don't affect my blood sugars at all...

Hi @lucylocket61, Is it possible that it comes down during the night and then goes up again before waking (aka dawn phenomenon)? Hugs for the family problems and associated higher blood sugar levels.

Hi @Cherath, It does take some time for our bodies to fully work on a keto diet. For most people it takes about a month, for some people a little more, and sometimes up to three months to fully adapt. According to theory -- the reason for this is that for most of us T2s are almost entirely use...

Hello all, Haven't posted for four days. Fbg was 5.5 four days ago, then 5.1 three days ago, and 5.6 yesterday. Have lapsed on my exercise routine again and was a bit chicken to test this morning. Hugs (and winners) to all who at times see wayward fasting levels, but keep on fighting the good...

Hi @Beating-My-Betes, Have you seen the study by David Ludwig, who has found that in subjects on a low-carb diet (20% carbs) were able to burn about 200 more calories while maintaining the same weight (https://www.bmj.com/content/363/bmj.k4583) compared to a high-carb diet? However, for the...

Hi @MoorT2, The approach you are taking seems to be a sensible one. Such as the discussion on this thread, unfortunately the science at times is contradictory. This doesn't always makes it easy for us to decide what is best. No matter whether you decide to increase fats or not, I'm sure your...

Hi @Beating-My-Betes, I have been trained in science and in conducting scientific studies myself. Believe me that "so-called" science of Keys' seven-country studies would not be published in any scientific journal today because of the huge number of methodological problems. (Mismatched level of...

Hi @Beating-My-Betes, I wish you well on your journey. Personally, I will be very happy for you if you succeed. The more ways there are to get blood sugars back into the normal range, the better for us. It means just more arrows in the quiver. I also believe that the more potential ways to...

Hi @Tannith, If you reread your own quote, you will notice that all these experiments have been done by "infusing" fatty acids directly into the blood. This is not the same thing as eating fat. Much of the fat in the blood comes from eating carbohydrates (especially fructose), the excess...

Hello all, Back again after not posting for about 3 weeks. After two weeks of higher fasting levels (all my fault as too lazy to exercise), have been back to my normal for the last five days. Fasting blood sugars for the last three mornings were 4.7, 5.4 and 5.1. @ianpspurs -- enjoy your time...

Hi @Jim Lahey, It's good to see you posting on the forum again. With respect to the OP, my guess would be that insulin resistance is minimal as a very low dose of gliclazide has a huge effect.

Hi @DEBBIESCOTT, Hugs. It must be very frustrating what you are going through ... and it's definitely not what most of us T2s experience. So, in this sense it's a good that you've been referred to an endo for further exploration -- as I feel that MODY is a possibility in your case. Here's a...

Hi @hankjam, You certainly have lots on your plate, so no wonder you feel stressed. There is a good chance that this might also contribute towards your higher levels -- though they fine throughout the day. Maybe try to have a little bit of food, maybe only a bit of cheese right before you go to...