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<blockquote data-quote="JoKalsbeek" data-source="post: 2340386" data-attributes="member: 401801"><p>I'm going to give you the link to the nutritional thingy again, because honestly... Some of the changes you're making aren't good for a T2. Forget calories, forget everything you think you know about nutrition. It's all out the window, and doesn't mean a thing in your situation anymore. <a href="https://josekalsbeek.blogspot.com/2019/11/the-nutritional-thingy.html" target="_blank">https://josekalsbeek.blogspot.com/2019/11/the-nutritional-thingy.html</a> should help clear some things up. But really... It's not the calories that put on the weight. It's the carbs. Your body can't process them, can't use them for fuel, so what does it do? It<em> stores</em> them in fat cells. It's not fats making you gain weight and worsening your insulin resistance, it's carbs. So no counting calories, just counting carbs. Thing is, when you use low fat anything, it usually means they've put carbs in to compensate for the loss of taste. (Sugar is a cheap taste enhancer) Check the labels on your low fat yoghurt against FULL fat Greek. You'll see what I mean, there's probably quite a difference and I don't even know what brands you use. There'll be a lot more carbs in the low fat variety. Also, there are 3 macro nutrients: Carbohydrates, fats and protein. It's the carbs we can't handle, so cut those down or out (goodbye, chips, whatever way you fry 'em). Protein might up our blood glucose a little bit, but nothing too bad. Fats don't do anything to it. What fats <em>do</em> do, is make you feel fuller for longer (no hunger required on the new diet you're embarking on), and it flattens the curve of the spike of whatever carbs you do have, which is a good thing. So butter's back on the menu! The real thing mind you, not margarine or seed oil stuff. ProActiv is actually banned in certain countries because of elevated risks of cancer. Just sayin'. Butter's fine (yay for fish in butter sauce!), so are full fat hard cheeses, bacon, eggs, double or clotted cream, mayo... You get the idea. Those won't spike your blood sugars. And you'll lose weight in the process, in spite of the low fat mantras that have been hammered into us these past decades. </p><p></p><p>When you start cutting out overly processed food, you're also cutting out a lot of added salts. (Like sugar, it's a cheap taste enhancer). I had normal blood pressure before going low carb, now I'm low and have to add salts. That's what it meant for me to stop eating bread and crisps and the like. So <em>if </em>you're still on blood pressure meds, and you start feeling light headed or everything turns black when you stand up, get your dosage looked at. </p><p></p><p>Ask your doc for exact test results. You want numbers, always. Even if they mean little to you right now, they'll mean more later. Cholesterol, never just the total, always the breakdown of all the components, HDL, LDL, trigs, ratio etc. Get as much information as you can, and do that from here on in. You want to know exactly where you stand.</p><p></p><p>I think that's about it for now. Hope this helps!</p><p>Jo</p></blockquote><p></p>
[QUOTE="JoKalsbeek, post: 2340386, member: 401801"] I'm going to give you the link to the nutritional thingy again, because honestly... Some of the changes you're making aren't good for a T2. Forget calories, forget everything you think you know about nutrition. It's all out the window, and doesn't mean a thing in your situation anymore. [URL]https://josekalsbeek.blogspot.com/2019/11/the-nutritional-thingy.html[/URL] should help clear some things up. But really... It's not the calories that put on the weight. It's the carbs. Your body can't process them, can't use them for fuel, so what does it do? It[I] stores[/I] them in fat cells. It's not fats making you gain weight and worsening your insulin resistance, it's carbs. So no counting calories, just counting carbs. Thing is, when you use low fat anything, it usually means they've put carbs in to compensate for the loss of taste. (Sugar is a cheap taste enhancer) Check the labels on your low fat yoghurt against FULL fat Greek. You'll see what I mean, there's probably quite a difference and I don't even know what brands you use. There'll be a lot more carbs in the low fat variety. Also, there are 3 macro nutrients: Carbohydrates, fats and protein. It's the carbs we can't handle, so cut those down or out (goodbye, chips, whatever way you fry 'em). Protein might up our blood glucose a little bit, but nothing too bad. Fats don't do anything to it. What fats [I]do[/I] do, is make you feel fuller for longer (no hunger required on the new diet you're embarking on), and it flattens the curve of the spike of whatever carbs you do have, which is a good thing. So butter's back on the menu! The real thing mind you, not margarine or seed oil stuff. ProActiv is actually banned in certain countries because of elevated risks of cancer. Just sayin'. Butter's fine (yay for fish in butter sauce!), so are full fat hard cheeses, bacon, eggs, double or clotted cream, mayo... You get the idea. Those won't spike your blood sugars. And you'll lose weight in the process, in spite of the low fat mantras that have been hammered into us these past decades. When you start cutting out overly processed food, you're also cutting out a lot of added salts. (Like sugar, it's a cheap taste enhancer). I had normal blood pressure before going low carb, now I'm low and have to add salts. That's what it meant for me to stop eating bread and crisps and the like. So [I]if [/I]you're still on blood pressure meds, and you start feeling light headed or everything turns black when you stand up, get your dosage looked at. Ask your doc for exact test results. You want numbers, always. Even if they mean little to you right now, they'll mean more later. Cholesterol, never just the total, always the breakdown of all the components, HDL, LDL, trigs, ratio etc. Get as much information as you can, and do that from here on in. You want to know exactly where you stand. I think that's about it for now. Hope this helps! Jo [/QUOTE]
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