- Messages
- 466
- Type of diabetes
- Type 2
- Treatment type
- Diet only
- Dislikes
-
People who tell lies.
My GP (Dr Doom).
Firstly can I quickly say thank you to all those who respond to posts, my posts especially. The levels and depth of knowledge is outstanding and way beyond that of my GP, it's amazing and truly appreciated on my part. I've learned so much in just a week of being a member.
Im finding the change in diet so desperately hard, all the things I like have to go. I don't drink nor smoke so there's not much else left to bin. One weakness I've always had is butter, it's 1/4 inch thick on breads. I've long since switched to an olive oil based spread but still spread thickly. I mentioned this on a previously post and a member was kind enough to spot it and stated that keep the Anchor butter or whatever in as it slows down the digestive process and therefore releases sugars more slowly into the body, which is better for us diabetics. I've no reason at all to doubt his advice, but my cholesterol result has just crashed in at 7.3 and the doctors reached for the script pad and wanted to put me on statins, I refused as I'm quite versed on cardio vascular disease CVD and know the suffering and risks statins bring. GP, took the hump and said " fine, your risk"
Whilst I'm looking for other ways to drop HDL in cholesterol I have to recognise the fact diabetics are at an elevated risk of CVD, strokes etc so high cholesterol forms part of the equasion and I have ramp this down quickly. Do these spreads cause high HDL? if I go on a low carb diet will that pull down my cholesterol along with BG levels? Is it ok to carry on with this one food or does have to go?
I'm T2, no meds, HBA1C gone from 71, through 58 and just now at 43.
Looking forward to some ideas on what to focus on please,
With kind regards and wishes,
Q..
Im finding the change in diet so desperately hard, all the things I like have to go. I don't drink nor smoke so there's not much else left to bin. One weakness I've always had is butter, it's 1/4 inch thick on breads. I've long since switched to an olive oil based spread but still spread thickly. I mentioned this on a previously post and a member was kind enough to spot it and stated that keep the Anchor butter or whatever in as it slows down the digestive process and therefore releases sugars more slowly into the body, which is better for us diabetics. I've no reason at all to doubt his advice, but my cholesterol result has just crashed in at 7.3 and the doctors reached for the script pad and wanted to put me on statins, I refused as I'm quite versed on cardio vascular disease CVD and know the suffering and risks statins bring. GP, took the hump and said " fine, your risk"
Whilst I'm looking for other ways to drop HDL in cholesterol I have to recognise the fact diabetics are at an elevated risk of CVD, strokes etc so high cholesterol forms part of the equasion and I have ramp this down quickly. Do these spreads cause high HDL? if I go on a low carb diet will that pull down my cholesterol along with BG levels? Is it ok to carry on with this one food or does have to go?
I'm T2, no meds, HBA1C gone from 71, through 58 and just now at 43.
Looking forward to some ideas on what to focus on please,
With kind regards and wishes,
Q..