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Message: <blockquote data-quote="Caliallye" data-source="post: 1860757" data-attributes="member: 478352">I was low carb since 1972, but became diabetic type 1 after surgery in 1999.I have become so sensitive to what happens, that the idea of eating all those carbs and NOT getting something really special for it turns me off.There are certain breads I do love...usually fresh made....I’ll not list them, so as to not make enemies here (lol), and I do occasionally try them.As type One, of course, I can take insulin. But when I do indulge, I make certain I have eaten a load of protein and/hi fiber like salads, etc, and usually use some fat with it...butter or olive oil... which also helps keeps the blood sugars level. I just try to keep it to 30 gms at most, better if it’s 15.I live in California, and there are many types of low carb tortillas available.I’ve also revised my opinion of potatoes, after reading more on the nutritional values: here we can get “fingerling” and other potatoes that have a lower carb/glycemic count. The mention of potato jackets... if you just keep to the skin part, and have fat/cheese with it, you may be able to get away with it. Even my first diabetic educator twenty years ago was adamant:”it’s not what THEY say, but if you are going to eat potato, ALWAYS put some butter or sour cream on it!”We are all our own science experiments. Everyone’s response is individual.After you’ve stabilized, it is easier to experiment and see what you can eat without harmful effects.Every once in a while, I feel like an alien on this planet; I can’t eat what the natives can!</blockquote>

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