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Exercise for controlling type 2 diabetes in underweight people

mariamagha said:
Hi Jenna,

You need to eat food low in Carbs and high in Fat.
Try it for a month and check your weight and HbA1c
before and after. This should solve your problem
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Hi mariamagha, yes in principle but am not comfortable with high fat as have family history of atherosclerosis and premature death.. I know the jury is out on whether fat is a factor in this but I am avoiding saturates in case while trying to increase good fats. So many complicating factors!
 
Jenna2 said:
Good news - seems my guts are happy with macadamias! Have pigged out on them over the past 36 hours with no adverse effects. Very pleasing . . . . Wonder if you can buy macadamia meal for baking?! Will wait a while and then try peanut butter.
Thanks again Safi.
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Jenna - If you find you are unable to source macadamia meal for baking, you could make it yourself in a food processor or coffee/spice grinder for small amounts. When processing these high fat items, you just have to ensure you don't take it too far, or you go through the meal phase into macadamia butter.

I haven't noticed any recipes using macadamia flour, but there are loads and loads using almond flour.

If you like to bake, try Googling "low carb whatever" and see what comes back. There are some great resources out there.
 
AndBreathe said:
Jenna - If you find you are unable to source macadamia meal for baking, you could make it yourself in a food processor or coffee/spice grinder for small amounts. When processing these high fat items, you just have to ensure you don't take it too far, or you go through the meal phase into macadamia butter.

I haven't noticed any recipes using macadamia flour, but there are loads and loads using almond flour.

If you like to bake, try Googling "low carb whatever" and see what comes back. There are some great resources out there.
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Thanks AB, might try grinding macadamias! Currently I use a mix of almond meal (50%), gluten flour (i.e.wheat protein - about 10%) and the remaining 40% some regular high carb flour like wholemeal wheat, rice or barley flour or oat meal - usually a mix of these. I use this for a quiche or pie base and for my favourites: carrot cake and rhubarb cake. I find my gut tolerates this fairly well whereas 100% almond meal will cause problems given my tendency to eat the whole cake at one sitting! (stevia/erythritol as a sweetener).
 
Jenna2 said:
Thanks AB, might try grinding macadamias! Currently I use a mix of almond meal (50%), gluten flour (i.e.wheat protein - about 10%) and the remaining 40% some regular high carb flour like wholemeal wheat, rice or barley flour or oat meal - usually a mix of these. I use this for a quiche or pie base and for my favourites: carrot cake and rhubarb cake. I find my gut tolerates this fairly well whereas 100% almond meal will cause problems given my tendency to eat the whole cake at one sitting! (stevia/erythritol as a sweetener).
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Well, if you tend to be an all or nothing girl, in terms of cake, you could do smaller cakes and freeze some, which might help pace yourself in terms of consumption?

Regarding quiche. Do you feel it utterly necessary to have a base on it? There are many, many recipes on a plethora of websites, via Google, for "low carb crustless quiche" As an alternative to making a larger quiche, they can be made in muffin tins for individual portions.

There are so many options out there. Dr Google is your friend.

Here are a few decent resources for recipes:

http://www.ditchthecarbs.com/2014/05/26/crustless-mini-quiche/

https://www.lowcarbmaven.com/spinach-bacon-onion-crustless-quiche/

http://www.ketogenic-diet-resource.com/low-carb-quiche-recipes.html

https://lowcarbyum.com/spinach-mushroom-cheese-quiche-recipe/
 
AndBreathe said:
Well, if you tend to be an all or nothing girl, in terms of cake, you could do smaller cakes and freeze some, which might help pace yourself in terms of consumption?

Regarding quiche. Do you feel it utterly necessary to have a base on it? There are many, many recipes on a plethora of websites, via Google, for "low carb crustless quiche" As an alternative to making a larger quiche, they can be made in muffin tins for individual portions.

There are so many options out there. Dr Google is your friend.

Here are a few decent resources for recipes:

http://www.ditchthecarbs.com/2014/05/26/crustless-mini-quiche/

https://www.lowcarbmaven.com/spinach-bacon-onion-crustless-quiche/

http://www.ketogenic-diet-resource.com/low-carb-quiche-recipes.html

https://lowcarbyum.com/spinach-mushroom-cheese-quiche-recipe/
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I do feel a quiche is improved with a base but will certainly have a look at your recipes. Thanks. As for freezing - have tried that but find I can defrost the frozen portions in the microwave quite quickly enough!!
 
AndBreathe said:
Low carb mug cakes? I'm not a cake eater myself, but others swear by them. Ditchthecarbs is one of my go-to sites:

http://www.ditchthecarbs.com/2015/05/22/low-carb-mug-cakes/

https://lowcarbyum.com/one-minute-chocolate-brownie-mug-cake/
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I hope this isnt off topic but I have a bmi of under 20 and I like to keep fit, mainly long walks. I treat myself everday to a blended drink consisting of : An avocado , a handful of almonds , a tablespoon of peanut butter, a tea spoon of vanila essense , 1/4 cup cream ( if I have it in the fridge), 1 packet Stevia sweetner, small handful of frozen berries and 3/4 pint water. Blended for 2 mins this is the consistency of a thick milk shake . I love it !
 
OrsonKartt said:
I hope this isnt off topic but I have a bmi of under 20 and I like to keep fit, mainly long walks. I treat myself everday to a blended drink consisting of : An avocado , a handful of almonds , a tablespoon of peanut butter, a tea spoon of vanila essense , 1/4 cup cream ( if I have it in the fridge), 1 packet Stevia sweetner, small handful of frozen berries and 3/4 pint water. Blended for 2 mins this is the consistency of a thick milk shake . I love it !
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Hi OrsonKartt, Thanks, this smoothie sounds delicious - I will definitely try it. I eat all these ingredients on a daily basis except the cream which I am happy to add now that I think dairy saturated fat is probably ok. I'm not sure if I mentioned it earlier but the other thing I am doing to try to increase my BMI (mine was18 when I started this post) is a resistance and weights exercise program every day, devised for me by an exercise physiologist. These exercises keep my neck and shoulder pathologies in mind (cervical and thoracic spondylosis and general shoulder degeneration - all previously very debilitating) and where nothing else (physios, osteos, chiros) provided any relief over the past 12 months just 2 months of my new muscle building exercises have me in significantly less pain, able to lift a saddle onto my horse and sleep comfortably at night again! I couldn't recommend this type of exercise more highly for people like me who due to advancing years and pain have lost body strength.
 
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