Are you on any meds? (If you don't mind me asking)
My bit of pizza cheat yesterday gave me a FBG reading of 8 this morning. Do you think that when you do strict LC/HF any deviation comes as a shock to the system and peaks you higher than if your body was used to all the carbs?
Living with my T2 insulin dependant O/H is stressful. He gets readings that are off the scale sometimes, yes I mean 30+ but he just pumps in more insulin and carries on eating pies, toast, chips, pizzas, cakes etc. He has hypos in the early hours of the morning too. Before I knew anything about carbs and numbers etc. I just accepted that he knew what he was doing. Of course I knew he shouldn't be having the sweet stuff as that's common knowledge for anyone with Diabetes but now I worry about everything he eats. I know he's fed up with me nagging him but it's hard to see someone you love on what I can only think is a self-destruction path
Wouldn't you think that seeing his brother in a pitiful state after having a leg amputated as a result of septicaemia caused by a diabetic ulcer would give him a wake-up call but no
Well I'm off out the kitchen now to make a big casserole but I can't stop thinking about the mashed spud and bit of bread to mop up the gravy
Have a great Low Carbing day xxx
A mid level dose of metformin, I don't actually know if I really need it, and I find if my prescription runs out, and I haven't nipped back to renew it it doesn't make a lot of difference to be honest.
But I greatly prefer staying on the diabetic list, and it is supposed to have other advantages.
Weight loss, and exercise makes the most difference to me.
I avoid processed carbs, (well processed food of any type where I can)
After a lot of practice, I can estimate which foods, and quantities, will affect me.
Bread out here can be varied, but there is a lot of multiseeded bread now, a small amount with a lot of salad, olives, some cheese, meats, seafood, so long as I watch the overall mix, and the calories, I'm fine normally.
I don't like fat as such either.
I certainly find if I don't eat carbs, (easy to do if I have a few days on salads, fish, meat and cheese) the rice and pasta has a much greater effect the first time around.
I don't eat spuds particularly, but am fond of a bit of Yuka when I see it.
Interestingly, my fasting level will often decrease slightly after a day or two of carbs.
I suspect my fasting creeps up on low carb, as my pancreas isn't doing much, then the carbs kick it into life, and it produces a bit more insulin.
Also my liver probably doesn't do as big a dump in the morning, as it expects more carbs to be on the way.
But any single change is unpredictable, the same thing can send me up one time, and down the next.
I may be more laid back than others on this though, so long as my numbers are reasonable, and the changes follow the expected pattern, I don't particularly stress the individual readings.
As to pies, toast, chips, pizzas, cakes etc, I can see why doctors advocate the 'eatwell plate'
It may be rubbish compared to some things, but it's an improvement compared to others.
Pies, before you serve them, whip the top off, and you'll halve the pastry content.
Chips, try switching to sweet potato, baked in the oven.
Pizza, thin crust, and cut off the crust before you serve it.
Cakes, there are low carb versions on here.
I may be shot for this, but any start that you can do is better than a 'gold standard' that will never happen.
I must admit, my tastes changed when I decided to give up anything sweet, then changed again when I went to a Mediterranean diet, so anything to get the taste of sugar out is a good start.
And as to the mashed spud, I used to go for mashed swede, or sweet potato, or turnip, or a combination of them instead.
I believe Lidl has some form of 'protein bread', but not the ones here though.