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I am hankering after mashed potatoes. NOT recommended on a low carb regime, I know. So I'm trying out buttery mashed swede. It'll be a first. Conflicting indications - high GI but low glycaemic load. And maybe not so smart in the heat of summer, but thinking of freezing portions. Will it work...

I've just been diagnosed with Stage 2 Maculopathy, to be tested every 3 months. I was very depressed, as my Type 2 diabetes control is improving. I hadn't realised Stage 2 could be from HbA1c improving too quickly. My last eye test was in June 2024. I began taking charge of my A1c that October...

As others may have pointed out, 48 isn't significantly different from 45, except it is an artificial marker above, putting you in a 'diabetes' level. So your question really is, why hasn't your HbA1c improved, given the effort you are putting in. A Continuous Glucose Monitor might be just the...

As I recall, you said in another reply that you switched to Dexcom because the Libre was unreliable at high and low levels. Can you elaborate, please? I'm lucky to be prescribed Libre, probably because I'm unlucky to have complications, so it would be helpful to know if there is a pattern to...

Wow! Your steady remission level figures and HbA1c drop from May '17 to July '17 are amazing. An inspiration, although it's no doubt harder for those of us who didn't react correctly so soon, often due to bad advice, unfortunately.

I've also had some huge discrepancies. But the trends shown in Daily Patterns and Averages are quite reliable, which is why I find them helpful.

Type 2s who use a Continuous Glucose Monitor: 1. What was your latest 7-day Average? 2. What was your latest 90-day Average? I'll start: 7 day average: 6.2 mmol/L 90 day average: 7.2 mmol/L I hit a rough patch a while ago. It's good to see improvement, but I'm not taking anything for granted...

It will be interesting to see the results of your study, and especially if it will have an effect on NHS advice. I am what is called a TOFI - an acronym I'd never heard of until recently. I am quite thin generally, except my once tiny waist expanded over the years and I suspect high visceral fat...

Much sympathy. I also blindly followed official advice - same as yours - but in my case for over a decade, resigned to the fact that it was just my fate to gradually get worse. I was shaken into proaction when I was refused an essential operation because my diabetes was uncontrolled. Only...

So I did try French toast for breakfast again, this time with lashings of butter in the pan :nailbiting: and less milk in the egg mixture. It worked, and it did brown. Actually I have been using Low Carb Food bread. This time, I topped half with Stevia/ cinnamon, half with maple syrup, which...

Thank you for confirming that a CGM reading that's lower than blood by about 1-2 mmol is within the acceptable range of accuracy. I don't have a finger prick monitor because when I tried it, I couldn't draw blood properly or get it to work. But hospital results were generally higher than my...

I'm in a similar position, except I was never on anything higher than 5 mg/day Dapagliflozin.

I tried French toast (pain perdu) made with low carb bread for breakfast. Both @MrsA2 and @lovinglife have a point. The egg mixture did soak in to some extent after I left it for some time BUT it hardly browned when cooking and wasn't yummy like French toast. One of the reasons might have been...

Yes, pain perdu - lost bread! The bread is pre-sliced thick, but I can poke it with a fork to hopefully get it soaked through. I might even try a dash of maple syrup. Apparently it's low in fructose. We'll see how it goes.

I will give it a go, and report. Thanks.

This looks interesting. I take it you've tried it as you say "quite tasty". Does it raise your blood sugar? I had been eating real sourdough bread, frozen then toasted, to reduce accessible carbs. It worked well until it didn't and my BG has been going up for no good reason. So then I chose a...

Thanks. Disappointing but glad that I've been warned, because it's too expensive to waste on an experiment. Maybe it's just the make I got, but I'm not crazy about the taste. I've tried it with aubergine meze - which I love - and it didn't do it for me.

I bought my first loaf of low carb bread. Not nearly as tasty as sourdough bread, but I'm trying to cut down further on carbs. I'm wondering if it would make a good French toast. Has anyone tried it?

Speaking as a lay person, what I am gleaning, trying to understand and fix my Type 2 diabetes: So much of the discussion on this forum is on diet and lowering carbs to manage diabetes. But T2D is part of a metabolic or insulin resistance syndrome, and other factors impact it. For a good while...

Sorry to butt in to someone else's post, but I'd appreciate your thoughts: I've been checking the trajectory on my CGM (Libre 2 plus - T2D) and my spike hits a peak maybe 50-60 minutes after I start eating, but doesn't go down to previous level for 3 or 4 hours, even if I have a low carb meal...