1st HbA1c since low-carb

I just wanted to share my first HbAc1 result since I started low-carbing Berstein style. It was 6.1 - the lowest its been for a long, long time. I'm 26 and I've been a type 1 for 19 years and after years of rollercoasting between hypos and hypers I took the advice and help from the many wonderful people on this forum and drastically changed my diet and approach to my diabetes. Having also just moved to London I saw a new consultant for the first time who was very impressed and totally supports the low-carb lifestyle. I thought that I would have to go on an insulin pump in order to gain proper control of this disease but it looks like I won't have to now if i continue on this path - yay! Next HbAc1 is definately going to be in the 5's though

So again, thank you so much everyone - I would never have heard of the wonderful Dr Bernstein and the way of the low-carb brigade if I hadn't stumbed upon this forum. You lot are an inspiration and youve changed my life. Thank you :mrgreen:

Katie.

Hi iHs,

I have a virually 0 carb breakfast which is usually 2 scrambled eggs with mushrooms/bacon/smoked salmon or an omlette (eggs are the low-carbers best friend).
Lunch is usually miso soup followed by a salad with combinations of lettuce, cucumber, radishes, sping onions, olives, maybe 1/2 an avocado, couple of baby toms with some kind of protein - e.g. some ham, roast chicken, feta cheese, cold fish with a oil/vinega dressing. So again, it works out pretty low maybe averaging around 10 - 15 carbs.
Then dinner is usually miso again 'cause I love it followed by protein (usually fish/chicken or tofu based) with piles of cooked veggies like cabbage, brocolli, califlower, green beans, asparagus (mmmmmm) etc. I may have two squares of 85% chocolate after as I find it kills the apetite and tastes good too! So probs average about 15 - 20 carbs. If I get hungry later I usually much some celery and soft cheese or eat a couple sheets of nori seaweed.

Sorry, I didn't mean to give a breakdown of my diet but it helps to write it out to see exactly what I do eat!! Always average under 50g carbs a day and I feel fantastic for it - no hunger, no cravings and enough energy to exercise nearly everyday Oh, and waaaayyyy fewer hypos and hypers! :mrgreen:

Kate.

That's fairly lower carb that you're eating then. I guess it what works for the individual. I might start to experiment and try adding a few more carbs in here and there if I ever get bored/really miss things but for the time being I'm pretty happy with it. I suppose it does cost a bit but I'm coeliac too so I've always had to spend a bit more on food to keep things interesting. I figure that if all it takes is a special 'diet' to keep this chronic illness in check (obv along with insulin!) then it's **** well going to be a tasty one :lol: Until Christmas I'll be mostly eating frozen veg though 'cause I need to save some money and it's a lot cheaper!

Kate.

Heh heh, well if you're ever in the vicinity of Camden at 7am feel free to drop round :wink:

(Actually, those who hang around Camden in the early hours of the morning are probably not the sort of people one should invite in for breakfast!) :lol:

Hi Jimbo,

You can usually find different varities of seaweed in the supermarket - I've bought it in Tesco, Sainsburys and Waitrose before. Any health food shop will have it too. Nori seaweed comes in thin sheets and is used for sushi rolls but you can roll up all sorts of things in them - e.g. hummous or cream cheese or cucumber dip with your choice of meat or fish. Tuna mayo is good! Or you can just munch the sheets on their own - kinda papery but I like it. Look out for the 'toasted' nori - it's very tasty to just snack on.

Wakami seaweed comes in knarley looking strips and is excellent for putting into miso soup (which is soooo healthy and the basis of many a good meal). It expands a lot so you only need to trim a wee bit off a strip and let it soak in the liquid for 5 mins.

Kombu seaweed is fantastic if you bake it then grind it up in a suribachi (a Japanese pestle and mortar) with some toasted sesame seeds this is called gomasio. Keep this in a jar and chuck it over cooked veg. Very delious and very good for you.

And that's your lession in seaweed for the day!!

Katie.