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Diabetes following pancreatitis, Newbie looking for advice
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<blockquote data-quote="HSSS" data-source="post: 2189314" data-attributes="member: 480869"><p>I can’t add to the type 3c aspect other than to say even for some type 1 (for which I assume you are more similar to than type 2) being aware of and either limiting or medicating for carbs is probably going to help manage the bgl. I’m not sure gliclazide (increasing your own insulin production) and metformin (limiting glucose dumps from your liver) will be a long term solution unless you still produce a decent amount of your own insulin. Maybe ask to have this actually tested so you know what you’re working with.</p><p></p><p>As far as gallbladder goes myself and many others without a gallbladder do just fine on higher fats. It’s a bit of an outdated myth to go low fat after surgery. The bile is still produced, but no longer stored and concentrated in the same way. And it’s possibly the low fat mantra of the last half a century that caused the gallbladder issues to start with. If it’s not used the bile sits around turning to sludge. Use it by eating fats and the bile is regularly flushed through. Only when there are existing stones does the squeezing and stirring caused by eating fats cause pain. A symptom not a cause!</p><p></p><p>All I would say is add fat back in slowly and spread across the day. Allow time for the bile production to increase gradually and you stand a much better chance of adapting just fine. Apparently many of us end up with dilated ducts to act as pseudo gallbladders after removal. The body is very clever at adapting given half a chance.</p></blockquote><p></p>
[QUOTE="HSSS, post: 2189314, member: 480869"] I can’t add to the type 3c aspect other than to say even for some type 1 (for which I assume you are more similar to than type 2) being aware of and either limiting or medicating for carbs is probably going to help manage the bgl. I’m not sure gliclazide (increasing your own insulin production) and metformin (limiting glucose dumps from your liver) will be a long term solution unless you still produce a decent amount of your own insulin. Maybe ask to have this actually tested so you know what you’re working with. As far as gallbladder goes myself and many others without a gallbladder do just fine on higher fats. It’s a bit of an outdated myth to go low fat after surgery. The bile is still produced, but no longer stored and concentrated in the same way. And it’s possibly the low fat mantra of the last half a century that caused the gallbladder issues to start with. If it’s not used the bile sits around turning to sludge. Use it by eating fats and the bile is regularly flushed through. Only when there are existing stones does the squeezing and stirring caused by eating fats cause pain. A symptom not a cause! All I would say is add fat back in slowly and spread across the day. Allow time for the bile production to increase gradually and you stand a much better chance of adapting just fine. Apparently many of us end up with dilated ducts to act as pseudo gallbladders after removal. The body is very clever at adapting given half a chance. [/QUOTE]
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