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Message: <blockquote data-quote="RFSMarch" data-source="post: 2319533" data-attributes="member: 410451">I was on the regular metformin and after getting to three and having the usual issues people have, doing a time for racing to the bathroom that Usain Bolt wouldn't sniff at, I was put on the slow release, but that has sent me the other way!I do totally understand what you mean because while researching IBS, a lot of the stuff I would and indeed do cook for LCHF are the kinds of things you should avoid.When I was first diagnosed it was ALL going on... high BP, high cholesterol and all the foods were contrary to each other. So... I started with focusing on the high blood sugars and started gently moving from the lovely high GI (Glycemic Index) foods we all love to medium to low. Once things had stabilised, I then moved more to LCHF.I have a few Keto recipes I use but I largely try and keep to below 80 carbs a day, and if I can get below 50-60 that is usually a very good day for me. Since lockdown I have been able to get into a routine of better cooking/eating, regular exercise (although in fairness I was always quite active whenever I was home and not travelling) and as such have lost more weight that way and feel a hell of a lot better for having been 'stuck' at home and not in and out of airports. The downside is... as a freelancer, I am basically unemployed at the moment, which brings its own anxiety, and the year I was diagnosed, I lost my mother and my uncle (her brother) so I totally understand how you feel with recent bereavements.So that you don't continue to feel overwhelmed maybe try and work on one thing at a time. First off... lowering the carbs, getting that sugar down and more importantly it being consistent. Then start to tackle the other things. I hope this helps and sending you a remote hug.</blockquote>

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