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Advise please - how many carbs is a good starting point?

J

Jan McGee

Active Member
Messages
38
Location
UK
Type of diabetes
Prediabetes
Treatment type
Diet only
I've just had some helpful feedback on why Im not on Metformin. Can anyone advise me on how many carbs is a good starting point? I am 11.3, just in the diabetes type 2
frame, so I am fortunate that I can still take some preventative measures.

I am starting on 200g. Does that sound ok?
 
It really depends on how many you were eating before, but you have the right idea to reduce them gradually. I started on 150g in February and am now down to less than 100g. Remember that when you reduce carbs you also reduce calories (energy) so to replace this you need to increase either your protein or your fat or both. Most people here increase their fat intake as fats don't affect blood sugars at all, whereas protein can sometimes and too much protein isn't good for your kidneys. Keep a food diary and write down what all the nutrients are keeping note of amounts of carbs/fats/proteins/fibre. I increased my fat intake by ditching all the low fat/zero fat stuff and returning to proper butter, proper yogurts etc.

High release carbs are the first thing to reduce or avoid - potatoes, rice, white bread, cereals, pasta, pastry, batter, and watch the fruits as they contain a lot of sugar. Try berries, they are the best. As a general rule tropical and Mediterranean fruits are the ones to avoid or keep to a minimum.
 
200g is too high. Most non-diabetics don't burn more than about 150g of carb a day. Unless you are involved in lots of exercise, your liver will be full up of glycogen (any excess gets converted to fat).

Personally I'd start looking at 100g or less. 150g might be alright, but in my experience you'll be heading way below that anyway.

The big goal is to try and keep your BG below 7mmol/l 2 hours after a meal. With a bit of trial and error you'll soon work out how many carbs you can eat to get under 7.
 

Hello again Bluetit thanks for the good advice. You have done well to get down to 100g - 200 is a challenge. I think I will start there and gradually go down, as much to give me time to learn how to cut down without breaking the budget with more expensive food. My diet has been a bit heavy on bread, milke and cereal so it will help to cut them back.

I take your point about protein and kidneys. I will increase it a little and have more healthy oils, I have to watch cholesterol too. It seems quite a juggling act.

I've started a food diary.

Thanks again.
 
I've also heard that metformin and carbs aren't a good mix - the more carbs, the more digestive upset you're likely to get from the metformin.
 

Thanks Borofergie. It sounds as if I have been my own worst enemy with carbs. I love them and they are cheap! My diet is healthy, just carb heavy atm. I'm starting at 200, aiming for 150 soon. I cant imagine 100 atm - well done you for achieving it. It is always encouraging when other people make it.

I've got a kit, so will start checking my BG levels, thanks for the reminder.
 
Indy51 said:
I've also heard that metformin and carbs aren't a good mix - the more carbs, the more digestive upset you're likely to get from the metformin.
Click to expand...

Thanks, Indy. It sounds like it is a good thing I am not on metformin atm as Im prone to digestive upsets. If I have to in the future, my carbs will hopefully be more under control.
 
Indy51 said:
I've also heard that metformin and carbs aren't a good mix - the more carbs, the more digestive upset you're likely to get from the metformin.
Click to expand...
Hi. If Metformin is going to cause stomach upsets it will do that with or without carbs. You need Metformin SR (Slow release) version if you are prone to stomach upsets with the plain version. It costs a bit more so GPs tend not to prescribe it unless asked.
 
Can I have some help with the low carb diet plz, I'm newly diagnosed type 2 and taken. 2g of metformin. I have reduced my carb intake, but I don't understand how much protein or fat I can have or wheat her these need to be at a certain level as well, sorry if this is a dumb question I just don't understand what I need to do properly. Thanks for any help
 

There isn't really an answer to this. You say you have reduced your carbs and that is good. Because you are eating less carbs your calorie (energy) intake will also have reduced, so unless you need to lose a lot of weight you have to replace this lost energy (calories) with either fat or protein or both. You can have as much fat as you want as this has no effect on blood sugar levels. Protein does have some effect but nowhere near as much as carbs, and you need protein to be healthy, but not too much or your kidneys may suffer. Basically, the less carbs you eat the more fat/protein you need to eat. It requires quite a bit of learning which foods contain what, how much protein, how much fat and how many carbs, not forgetting the all important fibre.

I find myfitnesspal a very good way of recording what I eat (essential) and what the various nutrients in those foods are, also a book called Carbs & Cals is an excellent starting place. (sold on Amazon). When you are just starting you will need to weigh most of your food until you learn to recognise what an acceptable portion looks like on your plate.
 
Thanks for your help, ii don't even know how to post my own thread on here lol, so am sorry fr high jacking someone's else post
 
Onlyababy said:
Thanks for your help, ii don't even know how to post my own thread on here lol, so am sorry fr high jacking someone's else post
Click to expand...

not a problem, I was interested to read it too as another beginner. Best of luck.
 
In my opinion how many carbs you eat is important but also is the amount if fiber you eat too. When I am referring to fiber I am not talking about fiber from supplements.

I try to eat between 25g to 50g of fiber a day. To do this my carb intake is hirer than the low carb diets suggest, but my BG is low. To accomplish this I eat tons of stalk veggies, avacados, chia seeds and nuts and edamame products


Sent from Runner2009 Burt
 
We just got back from the caravan so had little time for cooking. got a beef rending from Waitrose had it with most of a bag of beansprouts and a dish of broccoli with edamame beans. very tasty they were too.
 

Hi and welcome to the Forum, no such thing as dumb questions here. You have had lots of good advice from some of the other members, have a good look round the site and you will pick up lot of information, tips and recipe ideas. Glad to see that you have cut down on carbs that's a good start. I am T2 and also on Metformin.

Good luck

Marilyn
 
this is too difficult said:
We just got back from the caravan so had little time for cooking. got a beef rending from Waitrose had it with most of a bag of beansprouts and a dish of broccoli with edamame beans. very tasty they were too.
Click to expand...

I loved lentils and beans but they shoot my BG very high. So I've substitute soy beans and edamame. High fiber, low carbs and medium protein.

Fantastic meal:Stir fry veggies are great. We use a lot of different kinds of Chinese cabbage too..

I recently read that a true Paleo diet would be high in fiber - upwards of 100g a day. I try for 10 to 15g per meal. Difficult to say the least


Sent from the Diabetes Forum App
 
I thought edamame and soy were the same thing.
 
Thanks for the feedback folks, I just need to get my head around this low carb diet, I have cut down on the carbs, not sure about how much protein or fat I'm eating thou, I have not a clue but I bought a code free meter and yesterday morning my BG was 5.1mmol I had breakfast of one egg, bacon, saugage, mushrooms and tomatos, and a small slice of whole meat bread two hours later I. Checked my BG and it was 5.7 but this morning it was 6.3
 
I'm both amazed and impressed with the way you all measure things, and know your carb/fibre amounts in grammes.

I think it is wonderful to know exactly what you are eating (and for a lot of ppl esp T1s it is a necessity!), but I have never done this. Instead I gauge carby foods entirely by portion size and meter reading.

This is probably because I see a meal as a subtle balance of its constituent parts. I might eat a little extra carb in a meal with masses of fibre, or less carbs with fat, knowing the increased risk of weight gain when fats and carbs are combined, but I wouldn't have a clue what any of that meant in grammes...

Am very impressed by you all.
 
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