Not sure that is necessarily the case..
Many have reported that constipation issues clear up when fibre is removed from the diet completely.
-
Guest - w'd love to know what you think about the forum! Take the 2025 Survey »
Diet and T2
- Thread starter Melgar
- Start Date
Many have reported that constipation issues clear up when fibre is removed from the diet completely.
Lamont D
Oracle
- Messages
- 17,889
- Type of diabetes
- Reactive hypoglycemia
- Treatment type
- I do not have diabetes
No need for fibre, my system has worked more effectively since going keto.
I go regularly every morning, has my age test for it, a few weeks back. Result........
Perfect for my age.
But it wasn't before keto.
I just couldn't describe it!
I go regularly every morning, has my age test for it, a few weeks back. Result........
Perfect for my age.
But it wasn't before keto.
I just couldn't describe it!
Lamont D
Oracle
- Messages
- 17,889
- Type of diabetes
- Reactive hypoglycemia
- Treatment type
- I do not have diabetes
If you were wheat (or grain) intolerant instead of gluten. Would you still try to eat them to satisfy the fibre needed?
You see and I only found out by research. When the gluten is removed, the manufacturers need another additive to replace it. That is potato starch. Other additives including oils and seeetners, e numbers. And more ****!
Because potato is one of my worst spikes, I would tend to stay away from manufactured food!
I now only eat fresh food that has been nowhere near a factory.
Because of all your intolerance @Melgar, why trust your health on this type of concoction?
Best wishes
You see and I only found out by research. When the gluten is removed, the manufacturers need another additive to replace it. That is potato starch. Other additives including oils and seeetners, e numbers. And more ****!
Because potato is one of my worst spikes, I would tend to stay away from manufactured food!
I now only eat fresh food that has been nowhere near a factory.
Because of all your intolerance @Melgar, why trust your health on this type of concoction?
Best wishes
ajbod
Well-Known Member
I have Diverticular disease, and suffered an infected inflamed bowel, which is excruciating. The recommended diet for my condition is low fat high fibre, guess what eating that way gave NO relief from my symptoms. But eating LCHF i have virtually no symptoms at all.
HSSS
Expert
Isn’t that what’s recommended for almost everything regardless of effectiveness?
I actually eat chopped raw cabbage and Kale. That's my go to for fibre. I eat it most days. I learnt how to cook a few years ago when I lived in Northern Québec before I became diabetic. Because of all the hidden gluten in bought food stuffs, I cook from scratch so I know what's going in my food. If I go out I do sushi or Indian food. I do eat meat and we have a freezer full of it from when we were farming (except pork which I don't like). I do have a fair bit of meat on my plate but I try and balance it. I take a vitamin and mineral supplement (I have to be careful with pills in general as they can contain wheat or a derivative filler but there is a searchable website you can check for gluten in pills). I do my best with low FODMAP's but even this can be a challenge because of fructose. I have an iffy relationship with fructose I can tolerate low amounts. So I don't push it. I can't do sweetners at all so nothing 'diet' or diabetic. I do have pasta sometimes but made of rice and corn flour. I mean there comes a point when I have to eat something that folks on a low / no carb would not have. Food is such a sociable past time. When I go out to friends for supper I bring my own food because gluten is so ubiquitous in any food that is manufactured including basic food stuffs you would use to cook that anyone who is not gluten intolerant would never think about. It's a learning curve and I am guessing like you if you get it wrong you are in for an unpleasant rise. Thanks so much for responding.
I can imagine that is awful. Anything to do with your bowls is a ride in hell. It's good that you can tolerate fats. I can eat fat in moderation. I can eat a good dollop of greek yoghurt, but full fat yoghurts are difficult to come by here in Canada, it is all this low fat stuff which is nasty. I can't get lactose free greek yoghurt but I can get lactose free double cream which I do use in cooking.
Really I didn't know that. I was always led to believe fibre is so important but then much of this journey is about upending what we always thought of as a given
I would like to thank you all so very much for your replies. I was feeling very low about my T2, about my freakin digestive issues and, well one thing led to another and it became a storm in my head. Thank you all again. I really appreciate all of you taking the time
Never hesitate to reach out to the forum if this happens, we're happy to listen or share our thoughts, and often this is enough to snap out of the storm to go safely back to the usual weather, even if the weather in your head can still be somewhat grey and rainy.
Let's hope for a clear and sunny mental day tomorrow!
- Messages
- 11,582
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
To be honest, were I in your shoes, I would put myself onto a period (initially) of about 2 weeks of really simple foods, that I knew were naturally gluten free and diabetes friendly. So, for me that would be simple meats, but plenty of it, whether roast/grilled/fried lamb, pork, chicken, beef, fish or steaks or whatever, with green veg and see how I went.
I guess what I am saying is I'd be trying to eliminate all thee irritants from my way of eating to allow my system and any potential inflammation to settle. I appreciate that might become a bit boring after a while, but then so does feeling unwell.
It's easier to add things back in systematically when not fending off unwanted symptoms from something else.
Thanks again, I'm feeling much better today. Blue skies with sunny spells, but I do have a cold. I know it's just a cold but it's bumped my sugars up lol
Andbreath, I am all over that. I go for pretty simple. I do a Mediterranean diet albeit a highly modified one. As you know there are many countries that don't have wheat, barley or rye in their diet. Couscous is out of course as that has gluten, but I enjoy Lebanese and Moroccan food. So yes simple foods. I have been very iffy with gluten for some time but something I ate or something happened triggered my intolerance to a level where I cannot even touch a gluten item without getting sick. Like those poor souls who can't eat peanuts. I had COVID last September, a bad dose of it, lost taste and smell the whole nine yards so that's a possibility but that seems to be blamed for every ill. I'm up in Newfoundland and Labrador for the summer so moose meat will be on the table. That's like eating a big slab of beef, very tasty. A low FODMAP veg to go with it. Everyone eats seal there. A fishy meat. We go hunting for partridge but that's a very dry meat if not cooked right. Lots of possibilities. I am feeling more positive today. The sun is out !
Lamont D
Oracle
- Messages
- 17,889
- Type of diabetes
- Reactive hypoglycemia
- Treatment type
- I do not have diabetes
Going along with the positivity that is a big part of any dietary regime and does your head in.
I always plan my meals, so I know what to expect.
And because I don't need to check the fresh food and cooked by me, nothing hidden or added.
I can relax about not wanting other food, because my mind set, is not what I'm missing but looking forward to my first meal, which is pork chops, with a bit of salad. Then a chicken curry, home made. Very little carbs, if any!
I know it's hard if you eat out and such, but here in the U.K., Every restaurant, hotel, eating establishment, has to have a list with all the details of the food served. I travelled around the country asking chefs how the meat I was eating was cooked. If the salad had dressing? We stayed in a couple of hotels in London when we were down there over the years, and I got to know them and I got special treatment and everything was specifically cooked for me. The size of the breakfasts, would fill you all day.
Stayed at a luxurious hotel for a couple of nights over a weekend, I was treated like a king! And the selected steak was beautifully cooked on a griddle then fried off with mushrooms, onions and freshly fried toms.
No oils touched it!
Amazing.
So think positive.
And don't let temptation (in the cupboard, fridge and freezer) lead you astray!
I always plan my meals, so I know what to expect.
And because I don't need to check the fresh food and cooked by me, nothing hidden or added.
I can relax about not wanting other food, because my mind set, is not what I'm missing but looking forward to my first meal, which is pork chops, with a bit of salad. Then a chicken curry, home made. Very little carbs, if any!
I know it's hard if you eat out and such, but here in the U.K., Every restaurant, hotel, eating establishment, has to have a list with all the details of the food served. I travelled around the country asking chefs how the meat I was eating was cooked. If the salad had dressing? We stayed in a couple of hotels in London when we were down there over the years, and I got to know them and I got special treatment and everything was specifically cooked for me. The size of the breakfasts, would fill you all day.
Stayed at a luxurious hotel for a couple of nights over a weekend, I was treated like a king! And the selected steak was beautifully cooked on a griddle then fried off with mushrooms, onions and freshly fried toms.
No oils touched it!
Amazing.
So think positive.
And don't let temptation (in the cupboard, fridge and freezer) lead you astray!
ajbod
Well-Known Member
Perhaps i should have stated the diet recommended to me was VERY low fat, with VERY high fibre. Which is rather stupid if the bowel walls are weakened and bulging, why would you want to bulk up the contents, and contrary to what the medical profession think, fibre does not moisten the stools. (Fat does though, from my experience.)
It really helps when you can cook in general and doubly so if you have significant digestive disorders. I am collecting recipes for gluten free cooking. Gluten holds a lot of things together so it's not a case of simply switching from regular wheat flour to gluten free flour for instance. Others have gone before me doing the science and creating gluten free food that tastes good. Unfortunately, gluten free food when purchased from supermarkets is about triple the price and full of carbs so up go your blood sugars and really they do not taste good. If I want bread I have a bread machine with a gluten setting so it doesn't knead the bread much. All that kneading you have to do to bread is to break down the gluten. And gluten gives bread that fluffy airiness. Bought gluten free bread tastes like cardboard. I have to improve my baking skills as that is a weakness. And to be honest I have all but given up on restaurants unless I go to an Indian restaurant. Too risky. So it is great to hear that in the UK they have to list the ingredients when dining out. I will be returning to North Wales later this year so that is certainly good to hear. And great to hear about your positive experiences dining out. A good chef will create a dish for you. Foods and treats that you would never imagine have gluten in have it! It's a binder I guess. Bought mayonnaise has gluten in it. Make it yourself and it's eggs, oil and lemon juice or vinegar whipped up. Ice cream contains gluten! Lactose free is easier, so many people are lactose intolerant that there is quite the selection. Lactose free cheese has definitely improved greatly. I can take a small amount of lactose which helps, unlike gluten. Fructose that is a problematic area but if I keep it simple I get by. It seems to be that going back in time when people's food was that much simpler. Cooked from scratch there were not all the added sugars and pointless carbs we see today. Going on meds for my diabetes will help while I learn to adapt to a 100% gluten free diet. Consuming gluten makes me very sick. Hopefully once I have mastered a gluten free meal regime I may be able to move to a lower carb diet to for manage by blood sugars without meds. I am feeling positive.
- Messages
- 11,582
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
To be honest, one of the worst glutening experiences I have had (It have everything post-gluten about it) was after choosing something from a restaurant. It was a burger chain, so it shouldn't have been simpler really.
The only commerical foodstuff I buy in gluten free are Soy Sauce (although Coconut Aminos is naturally GF) and Worcesrtershire sauce, as MrB likes that in some things, and he is our main cook. WHilst it is a pain, it didn't take long to find reliable foods and brands we can trust to be fine for me.
Buying commercially made GF stuff can be silly expensive and all they have often done is alter a recipe a smidge.
MrB doesn't live a GF lifestyle. He can have whatever he wants, like his daily cookie or biscuits after he finishes in the gym. He appears not to have metabolic challenges.
It is gliadin, a component of gluten in wheat, rye and barley, I have a problem with. Corn gluten causes me no problems. So I can eat corn starch. If I accidentally glutenize myself I will cough uncontrollably within minutes, the awful indigestion, acid reflux and the nauseousness comes a while later. The bloating, constipation, diarrhea and IBS 24 - 48 hours later and lets not forget the headache and tiredness.. It's the squeaky gluten wheel that's getting oiled first while the silent glucose takes a bit of a back seat, to mix my metaphors. Not that I am not doing my best in trying to reduce my carbs but my fbg in the 8's are giving away my failure to adequately control my blood sugars. I can get very down about it. My daughter's confirmed coeliac sprue does a number on her neurologically so it's not just her digestive system that's attacked. And of course being constantly vigilant in case it attacks her pancreas. As for ingredients, the cheap Soy sauce supermarket brand here is gluten free. One of the few items that are a lot cheaper. The next time I'm in the supermarket I will look for gluten free Worcestershire sauce. I think we only have the Lea and Perrins one. The expense is due to manufacturers having to produce these gluten free items in a completely separate area because of cross contamination. I'm getting there changing my recipes over to gluten free and diabetic friendly.
- Messages
- 11,582
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
When is your next A1c due? The reason I ask is many, many people (including me) find and found their morning, fasted score the last to reduce. Many also find their A1c is better than assuming all other times of the day and around their fasted score.
don’t focus too much on your fasted numbers, more on the overall trends you might be seeing.
End of this month for my Ac1 test. My day time figures are too high. My morning numbers do rise and fall, but by late afternoon figures stay up around 10.0 and higher but falling back down to 6-7 by 3am and then rising again into the 8's by the time I wake up.
