Hi everyone, and thanks for the replies.
Initially I was diagnosed as type 2, I stopped eating all sugar where possible and managed to get my HbA1c down to 'normal' levels, but the diet wasnt sustainable as running gym etc was leaving me not eating enough calories, my weight went from about 90kg to 78 which I'm putting down to suddenly not eating sugar, which largely comes attached to fat carbs, so although I didnt eat LOTS of sugar it had a dramatic impact giving it up. My Doctor agreed I needed to be able to eat more 'normally' and prescribed metformin. This has had little effect so I was sent to see a consultant, who guessed it might be chronic pancreatitis, I've never had any symptoms of this at all and all my bloods were clear and always have been, although I do realise it doesnt always show in bloods. My diabetic nurse is dubious and now thinks I'm type 1 as I fit few of the criteria for type 2, and the reason I can keep my sugar reasonable some of the time is purely down to exercise/running. My problem is that if I eat pretty much anything my sugar goes up to double figures, and this is very random and sometimes its okish, other times a can of tuna will spike me to 12 plus, there is no consistency. So as a consequence I'm worried to est anything and I'm not taking in enough calories, because I spike if I do!
My sugar runs anywhere between 4 and 18 mmol/L which is apparently why I feel rough some of the time, energy levels are intermittent, sometimes I'm ok others I feel exhausted, but have largely put this down to my shifts etc... but maybe it's my sugars?
My initial question was for calorific food that wont spike me badly but will possibly allow me to compensate for my lack of sugar/carbs, but I do realise it's really not that simple.
Ok. Thanks for the additional context,
@Camperman999 . What else are your team doing to try to get to the bottom of the T1/T2 diagnosis dilemma?
I can appreciate how you could feel somewhat rough with sugars spiking into t he teans and high teens. That you can also spike taking on board tuna does make me wonder if your pancreas is maybe splutrtering a bit. In other words, sometimes coping with living better than others. As a T2, I wouldn't usually expect my bloods to move much at all on tuna, unless it was in, say a honey mustard dressing, or some sort of BBQ concoction, then personally, it wouldn't do
too much. Wveryone is different.
It seems important that you do get to the bottom of the diagnosis, as if you are indeed T1, you will need to switch to insulin at some indeterminate time in the future. Having a plan, with agreed trigger points could be very helpful. That's something to discuss again with your team.
In the meantime, if you want to take on board calories, without impacting your bloods, then the answer is uaually fats. I get through 2000-2500 calories a day, which is a fair amount for a femail 160cm and 48/9kg. When I wanted to stall my own weight loss (seems eons ago now), I had to up my protein a bit, then concentrate on upping my fats.
As fat generally takes longer to metabolise than carbs, if you are fuelling for exercise, you could need to fuel earlier, to give your system time to convert the fats to energy. They don't start metabolising in the mouth as some carbs do.
It's all a juggling act, but please do try to bottom out the diagnosis, by asking for c-peptide and GAD antibody tests, if they haven't already been run. If they have, ask about MODY. It is much less common than late onset T1, and the diagnostic tests are a bit different, focusing on some genetic stuff.
Whilst it is by no means a certainty, a calculator, used by the NHS has been developed to predict the probability of MODY. You can find it here:
https://www.diabetesgenes.org/mody-probability-calculator/
If I recall correctly, there is an upper age limit for the calculator, but it could be useful to look at nonetheless.
It does, hoever, seem like you need to stay close to your team and badger them a bit to get to the bottom of things.
Good luck with it all.
