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Message: <blockquote data-quote="SamJB" data-source="post: 469691" data-attributes="member: 45322">Yeah don't expect your DSN to endorse this. Down to advice I took about low carbing from Dillinger and xyzzy around 18 months ago, my HbA1c has been at 6.1% for a year; I now get on average a couple of mild hypos per month (I've actually not had one for 6 weeks at the mo) and I've not been in the 2s since I started it; and I have a double figure reading on average once every two weeks. Going low carb was the best decision I've ever made in my life.Anyway... As Dillinger said, you probably dont need to reduce your basal so much, mine had stayed the same. Your basal insulin is used to cover the gentle trickle of glucose produced by your liver throughout the day. This shouldn't change by much.  You may also find that for low carb meals you need to bolus for portion size. Have a Google (or search this forum) for "Chinese Restaurant Effect Richard Bernstein", it explains why in there.Edit: fixed typos</blockquote>

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