Diagnosis Type 2 today.

To add my two cents in here. I just saw my dietitian on monday ofnlast week. She wanted me to lower my carbs and fats also. She actually told me to use butter instead of margerine. Also cut back on the red meats and try to rat more fatty fish (salmon and such). She is of the opinion that its the processed foods and oils that are the worst for us. Also most processed foods are high in salt.

So things like pasta are not good for us diabetics because the wheat is very prosessed. Same for white rice. Cakes also. I had a single cup cake my daughter made with no icing. My sugars went from 4.6 to 8.9 two hours after eating it.

My dietician was very realistic and said that if you cut out a lot of carbs you need to replace those calories with something. She also knows that most people cannot live on salad alone. Her biggest thing is to eat as natually as possible. Avoid processed foods and oils and watch portion sizes.

It was tedious but i created an excel spreadsheet and started tracking a weeks worth of food. Counted everything like calories, salt, carbs and fat. It turned out that i was taking in almost 3000 cals a day. No wonder i was gaining weight.

Sorry for the long post. Just wanted to let you know my expriences. It can be confusing and daunting at times but over the next few weeks you'll get the hang of things.

Lindy1706 said:

Sorry can not edit as on phone......Olive Oil is not a processed veg oil obviously but I still would not cook with it but use for salad dressings and adding to veg and general oily drizzling

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Hi, why would you not use olive oil for cooking?

chri5 said:

Hi, why would you not use olive oil for cooking?

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I only buy the Extra Virgin and just do not like to heat it and ruin the flavour. I use coconut oil, lard, beef dripping, and butter for cooking.

chri5 said:

Hi, why would you not use olive oil for cooking?

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Because it easily burns. Rapeseed oil and coconut oil are good for cooking with. Never use extra virgin olive oil for cooking that is best kept for dressings and drizzling

Lindy1706 said:

I only buy the Extra Virgin and just do not like to heat it and ruin the flavour. I use coconut oil, lard, beef dripping, and butter for cooking.

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OK , I understand that completely.

Pinkorchid said:

Because it easily burns. Rapeseed oil and coconut oil are good for cooking with. Never use extra virgin olive oil for cooking that is best kept for dressings and drizzling

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Actually it has a smoke point of just over 200c so is perfectly able to handle any kind of cooking, and because it is a monounsaturated oil it only has one double bond which makes it more stable than a polyunsaturate which has many double bonds hence the name poly, (saturated fats are even better, they have none.) many millions of europeans have cooked with olive oil for centuries without any obvious problems and the only reason I raised the question is because I think it is another example of a "scare" story that seems to do the internet rounds every so often .

chri5 said:

Actually it has a smoke point of just over 200c so is perfectly able to handle any kind of cooking, and because it is a monounsaturated oil it only has one double bond which makes it more stable than a polyunsaturate which has many double bonds hence the name poly, (saturated fats are even better, they have none.) many millions of europeans have cooked with olive oil for centuries without any obvious problems and the only reason I raised the question is because I think it is another example of a "scare" story that seems to do the internet rounds every so often .

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It is certainly said a lot of times on TV cooking programmes not to fry with olive oil because it burns

Pinkorchid said:

It is certainly said a lot of times on TV cooking programmes not to fry with olive oil because it burns

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I think I know where this idea grew up, olive oil does have a lower smoke point than rapeseed or coconut oil but it is still high enough to cook with plus, as I said earlier, the fact that it is a monounsaturated oil makes it more stable than a polyunsaturated oil when it does reach high temps. I seem to remember a good explanation of this on a site called, I think, nutrition authority. Hope this helps .

chri5 said:

I think I know where this idea grew up, olive oil does have a lower smoke point than rapeseed or coconut oil but it is still high enough to cook with plus, as I said earlier, the fact that it is a monounsaturated oil makes it more stable than a polyunsaturated oil when it does reach high temps. I seem to remember a good explanation of this on a site called, I think, nutrition authority. Hope this helps .

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Oops sorry, I just tried to look it up and it`s Authoritynutrition interesting reading though.

I shallow fry with olive oil and/or butter, deep fry with rapeseed, roast with a mixture of dripping and rapeseed or duck/pork fat if I'm cooking them and drizzle the flavoured or extra virgin olive oil on my salads!!