are you used to eating meat, especially red meat? It can take a while for your gut bacteria to adapt to digesting it. Often, when we eat a different diet to the one we are used to, we get digestive problems for this reason. Hence the 'food poisoning' when we are abroad, which is due to a lack of the right bacteria in our guts for proper digestion.I have been eating chicken, lamb, beef, pork (also as streaky bacon), eggs, some cheese although not much, cream, whole milk. Once in the last 2 weeks I had 2 sausages - not as high protein as I would like, but the best I can get here and one more yesterday in a frittata with some left over chicken and some black pudding, which I'd also had just once in the last 2 weeks. The only processed food I have is the occasional sausage and occasional bacon.
Drinks are tea, with milk, water and once in a while, coffee. No desserts, no sweets, no sugars or sweeteners, no fruit, no soda type drinks.
I believe I am putting weight on due to fluids - 8 lb in one week is quite a lot for it to be due to excess calories. I have done something similar before (ie 11st 10lb before the birth of my 9lb 10oz son to 11st 10lb a day later. Disheartening.) more than 50 years ago now though.
It sounds as though what is happening to me is not typical then. I'll give it a bit longer. Had a bit of a relapse today after an awful day yesterday so it'll take a day or so to get back on track.
I am not an insulin user, but I remember there being conversations regarding having to bolus beforehand for protein as well as for the carbs. Perhaps an insulin user could provide the fraction adjusment to make for protein grams.
There was also the Pizza Effect that is a bane to insulin users in that it delays the blood spikes from a fatty meal such as pizza, and this meant a split dose had to be applied. Again, I may be talking out of my derriere here since it is not from my personal experience.
are you used to eating meat, especially red meat? It can take a while for your gut bacteria to adapt to digesting it. Often, when we eat a different diet to the one we are used to, we get digestive problems for this reason. Hence the 'food poisoning' when we are abroad, which is due to a lack of the right bacteria in our guts for proper digestion.
Not really but they can assist in lowering the absolute level of the spike while extending the time scale of it.that fats can cause spikes in BG
Not really but they can assist in lowering the absolute level of the spike while extending the time scale of it.
The pizza effect is carbs and fat acting together to mess up your blood glucose. It can play havoc with T1's insulin doses because of this but if you are avoiding carbs as much as poss then its fairly unlikely.
@therower - I have contacted LooperCat directly about this matter. As she was offended by my request for help for another member on this thread, it would not be appropriate to hail her back again, you will, I feel sure, agree.
@bulkbiker - I think it important to include insulin dependant T2s in your statement? In the context of your reply, @Annb uses insulin to help with her diabetes.
The carb rush normally happens in the first 2 hours after a meal but the protein kick can be another 2 hours or so later. and the presence of mucho fat will push both out in time. Are you on fixed dose or able to bolus? If you bolus for carbs only but are eating mainly protein [as in carnivore], then this could mean you are missing the train since it leaves 2 hours or so later.
We can only hope that an heartfelt apology was forthcoming.
Got a very minor cut on my middle finger first knuckle at the weekend~1.5mm and not deep . Brand new boning knife for my fish - gad it's sharp.
I knocked it getting into the car this morning and it's still bleeding freely. I'm pretty sure my K2 levels are OK. Has anyone any suggestions? I'm getting a few more bruises lately but they're not bad. Thanks.
There seems to be lots that I have been misinformed about regarding this diabetes/insulin thing. I was told to eat carbs by the diabetic nurse, the doctor and the dietician. I was told to take insulin about 15 minutes before eating and to check BG 11/2 hours after taking the insulin. There was never any information about protein and BG - mainly because the medics here don't approve of anything other than the regime they prescribe (low fat, high carb - in my opinion, lots of fruit and veg). I was advised to stick to the dose prescribed by the nurse, but I have made my own adjustments to both basal and bolus. To my mind, both currently too high, but at least having some effect - less is not helpful. Overnight, long acting insulin = 65 units (just put it up from 64 a couple of nights ago) and daily = 34 units before each meal - currently only once or twice a day since I am also doing some IF.
So, in your opinion, should I be checking BG 31/2 - 4 hours after eating my carni meal? Should I then take extra insulin if BG is high (diabetic nurse suggested I check before bed and, if it is high, take another small dose of insulin. Not an idea ever suggested before and seems wrong just before taking overnight dose of long acting insulin, so I don't do it. All other medics have told me that the insulin should be taken to deal with food about to be taken and not otherwise.
@Tiptoo that brisket looks good. I've got some in the freezer for cooking this week but am now considering giving beef a rest for a while to see if that is upsetting my innards.
ThanksIt is vit K1 that deals with blood clotting, I believe. Not Vit K2.
You asked my opinion in regard to the timings i gave. Those were just monitoring times I use to see how I react to protein, and I often find my bgl is higher at 4 hrs than at 2 hrs with some meat or fat heavy meals (stews, curries etc). As I am not an insulin user myself I cannot possibly advise on medication, but I have seen others discussing the points I raised on this forum regarding split bolus and pizza effect delays.There seems to be lots that I have been misinformed about regarding this diabetes/insulin thing. I was told to eat carbs by the diabetic nurse, the doctor and the dietician. I was told to take insulin about 15 minutes before eating and to check BG 11/2 hours after taking the insulin. There was never any information about protein and BG - mainly because the medics here don't approve of anything other than the regime they prescribe (low fat, high carb - in my opinion, lots of fruit and veg). I was advised to stick to the dose prescribed by the nurse, but I have made my own adjustments to both basal and bolus. To my mind, both currently too high, but at least having some effect - less is not helpful. Overnight, long acting insulin = 65 units (just put it up from 64 a couple of nights ago) and daily = 34 units before each meal - currently only once or twice a day since I am also doing some IF.
So, in your opinion, should I be checking BG 31/2 - 4 hours after eating my carni meal? Should I then take extra insulin if BG is high (diabetic nurse suggested I check before bed and, if it is high, take another small dose of insulin. Not an idea ever suggested before and seems wrong just before taking overnight dose of long acting insulin, so I don't do it. All other medics have told me that the insulin should be taken to deal with food about to be taken and not otherwise.
@Tiptoo that brisket looks good. I've got some in the freezer for cooking this week but am now considering giving beef a rest for a while to see if that is upsetting my innards.
You asked my opinion in regard to the timings i gave. Those were just monitoring times I use to see how I react to protein, and I often find my bgl is higher at 4 hrs than at 2 hrs with some meat or fat heavy meals (stews, curries etc). As I am not an insulin user myself I cannot possibly advise on medication, but I have seen others discussing the points I raised on this forum regarding split bolus and pizza effect delays.
Reading some NHS literature, then they seem to only allow for carbs, and do not consider split doses. I have seen split doses being recommended for pumped users where the adjustment is a relatively simple dial up option.
This may be of use
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6375528/
And something about pizzas
https://diatribe.org/pizza-and-blood-sugar-control-not-quite-easy-pie
And finally, one on protein counting for insulin
https://www.diabetes.co.uk/nutrition/protein-and-diabetes.html
Note: this article has an error in it. ketones are esters of fat and are produced from fat when it is broken down during metabolism. ketones are not proteins, Proteinuria is associated with kidney damage not protein intake and ketones are not any indicators of AKI (which is the what the microalbimuria marker shows) However, there may be an association between kidney damage being triggered by very high protein intake. This may be relevant to discuss further in the Carnivore thread??????
But none of these articles above is NHS approved, so treat with caution.
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