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Hi jonesy, Sorry to hear your son is having these problems. To be honest there could be a few different explanations. It could be that the ratio is too high (i.e. he's taking too much insulin), which is causing the hypo; the later rise could be caused because the liver will release glucose...

Hi Cindy, It's great to hear that you're making such an effort with the diet already, well done! As for your food choices, I'd actually suggest you stay away from adding more grains and fruit to your diet. Whole grain products (bread, pasta, cereal, museli) are still full of carbs and will...

Cindy, As others have said, the important thing is that you're taking steps to control the condition. Many of us have had periods of not wanting to face up to it, that's just a normal human reaction - but as you've also been told, you're the only one who can actually do anything about it. It...

Hi c4bubbles, As with everything in life, the answer is "it's complicated"! These things don't work in isolation, and everything you eat has a bearing. For example, there's evidence showing that saturated fat in the diet can help improve blood lipid profiles and reduce many markers of heart...

Like cugila, I'm a bit confused as to why this is even a debate. It's not a theory or a postulation, it's a simple process of chemical reactions that DOES happen in the human body. jopar, you say that "in practice it tends not to work very well". It works PERFECTLY in practice; i.e. it does...

Jen&Khaleb, I'm not Dillinger, but the process you're looking for is called gluconeogenesis - the generation of glucose from non-carbohydrate sources, including protein (and certain fats). It absolutely works on dietary protein; in fact the body will only start metabolising lean tissue when...

Re: Success stories Hi, Just thought I'd post and add my own small story to the weight of evidence for low-carb diets' suitability for diabetics. I've been a T1D for 11 years now (diagnosed at age 22), and always ate a "healthy" diet (according to conventional wisdom) - lots of whole grains...

For question 1, I definitely find that it takes more insulin to reduce my blood glucose when it's high - e.g. at 5mmol/L, 1 unit might drop it by 1 point; at 10mmol/L 1 unit might only drop it by 0.7 points. As you say this doesn't seem to be covered in much of the literature, but it's a very...

Bear in mind that coconut "oil" is solid at room temperature in the UK, so you're looking for a jar full of a waxy white-looking stuff. It might be called "coconut butter" for that reason. It melts to liquid really easily (within seconds of putting it in the pan), and it's absolutely delicious!