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I've noticed there's a strong link between foods that have high GI, and high %age of 'of which sugars' to total carbs, and the same for low. Does anyone use this when working out insulin doses?

To start really low carbing, do I need to do it as a shock to the system or could I do it gradually? Would both ways produce the same benefits?

Got my results back today: HbA1C: 6.7% :D Cholesterol: 4.7 Now, what's everyone elses...

Which one do people generally use, and what do you think of the sets available?

Please help. I'm really worried about my eyes. I have had bad control for 3.5yrs [HbA1C 12+] and now that I'm on a pump my control has been amazing. Along side this change, I'm told I have background retinoperphy and I'm now worried that getting good control so quickly could impact my sight and...

I've been T1 diabetic for about 3.5 years now, with really bad control [HbA1C 12+]. Recently started on the pump and have seen great improvements [last one 8.3%, new exp. 5-6%]. At my last opticians appointment, they told me in a letter that there were signs of Background Retinoperphy, though...

I've read on here before that T1's with BG higher than 3mmol don't treat the hypo, to avoid the spike, and instead have some carb-free so the protein[?] breaks down in sugar slowly? I'm at 3.5 now, and I feel a tiny bit lousy. Part of me wants to go and raid the biscuit jar, but then I think is...

In some ways, I feel quite guilty that my diabetes costs the NHS so much money. At the same time, I couldnt possibly afford to pay for all my equipment. Is any body else made to feel like you're a financial strain on the NHS?

I'm due to go for a new HbA1C soon, and Im wondering... Whilst my meter says that the average BG is 5.9mmol, the range goes from 1.6 to 12.4. Will the average BG to HbA1C calculator still give me a decent idea of what it should (hopefully) be?