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Breakfast Nightmare!
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<blockquote data-quote="phil1966" data-source="post: 1202334" data-attributes="member: 144138"><p>I was in a similar position 18 months ago and took the view that the most immediate issue I needed to tackle was my blood sugar levels (I had just been diagnosed with fasting level of 17 and an HbA1c of 108)</p><p>I pretty much eliminated carbs from my diet for 6 months and started to see huge improvements in my blood sugar (fasting less than 5 and HbA1c in the non-diabetic range). I also lost loads of weight, but my cholesterol went up. </p><p></p><p>I assumed it was due to the higher fat consumption and it may have been but it could also be due to losing lots of weight: as you lose weight by burning the stored fat, it can temporarily increase the lipid levels in your blood - see here: <a href="http://www.wheatbellyblog.com/2012/06/i-lost-weight-and-my-cholesterol-went-up/" target="_blank">http://www.wheatbellyblog.com/2012/06/i-lost-weight-and-my-cholesterol-went-up/</a></p><p>After those 6 months, I gradually started increasing my carb consumption and noticed I could tolerate more carbs than before as long as they weren't heavily processed and I continued to lose weight.</p><p>Fast forward to now and since November 2014 I've lost 8.5 stones, my cholesterol is normal and lower than its been for 20 years and can now eat most things in moderation: I have cereal for breakfast and bread in small amounts. </p><p></p><p>My blood sugar is below 5 on a morning and rarely rises above 7 after a meal. However, if I eat any white bread or potatoes it will shoot up into the teens (so I don't eat any!)</p><p></p><p>What worked for me might not work for you so you really need to experiment and test your blood after meals to see what you can and can't tolerate - good luck <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="phil1966, post: 1202334, member: 144138"] I was in a similar position 18 months ago and took the view that the most immediate issue I needed to tackle was my blood sugar levels (I had just been diagnosed with fasting level of 17 and an HbA1c of 108) I pretty much eliminated carbs from my diet for 6 months and started to see huge improvements in my blood sugar (fasting less than 5 and HbA1c in the non-diabetic range). I also lost loads of weight, but my cholesterol went up. I assumed it was due to the higher fat consumption and it may have been but it could also be due to losing lots of weight: as you lose weight by burning the stored fat, it can temporarily increase the lipid levels in your blood - see here: [URL]http://www.wheatbellyblog.com/2012/06/i-lost-weight-and-my-cholesterol-went-up/[/URL] After those 6 months, I gradually started increasing my carb consumption and noticed I could tolerate more carbs than before as long as they weren't heavily processed and I continued to lose weight. Fast forward to now and since November 2014 I've lost 8.5 stones, my cholesterol is normal and lower than its been for 20 years and can now eat most things in moderation: I have cereal for breakfast and bread in small amounts. My blood sugar is below 5 on a morning and rarely rises above 7 after a meal. However, if I eat any white bread or potatoes it will shoot up into the teens (so I don't eat any!) What worked for me might not work for you so you really need to experiment and test your blood after meals to see what you can and can't tolerate - good luck :) [/QUOTE]
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