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Feeling of failure when testing blood sugar
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<blockquote data-quote="davidhcarlisle" data-source="post: 1180893" data-attributes="member: 162302"><p>Hi Hannah, I've been Type 1 for 37 years (maybe you're Type 2), so in my experience, the feeling of failure with blood sugar numbers is real. I'd like to offer this - I few years ago on my own initiative, I started eating low carb as a three-week experiment, and I haven't stopped since (no bread, pasta, rice, potatoes or fruit, and if I go to restaurants, I'll get a salad with dressing on the side). Amazingly, my A1c went from the low 7s to low 5s (I don't understand your value of 128, maybe you meant 12.8, but I live in the USA, so you might have a different unit of measurement). Eating low carb has been a big adjustment, but it has also meant better numbers. Now when my numbers get out of range, I don't take them personally, instead I use them as data to get me back in range. This has been a huge psychological shift in blood testing - now I want the data, whereas before I dreaded testing. It's been a lot of work to get there. </p><p></p><p>I've since discovered "Dr. Bernstein's Diabetes Solution," which has been a huge education in the last 2 years. I recommend his book for both Type 1s and 2s, and I wish I'd known about his approaches when I was younger. His book has been a big learning curve for about two years, but I now feel way better (like I did when I wasn't diabetic), and whatever complications I had (frozen shoulder, frozen knee, trigger finger) have been totally reversed. He also posts many youtube videos. Sugarfreemom.com has a bunch of great ways to make low carb deserts that really taste great. I hope this note helps.</p></blockquote><p></p>
[QUOTE="davidhcarlisle, post: 1180893, member: 162302"] Hi Hannah, I've been Type 1 for 37 years (maybe you're Type 2), so in my experience, the feeling of failure with blood sugar numbers is real. I'd like to offer this - I few years ago on my own initiative, I started eating low carb as a three-week experiment, and I haven't stopped since (no bread, pasta, rice, potatoes or fruit, and if I go to restaurants, I'll get a salad with dressing on the side). Amazingly, my A1c went from the low 7s to low 5s (I don't understand your value of 128, maybe you meant 12.8, but I live in the USA, so you might have a different unit of measurement). Eating low carb has been a big adjustment, but it has also meant better numbers. Now when my numbers get out of range, I don't take them personally, instead I use them as data to get me back in range. This has been a huge psychological shift in blood testing - now I want the data, whereas before I dreaded testing. It's been a lot of work to get there. I've since discovered "Dr. Bernstein's Diabetes Solution," which has been a huge education in the last 2 years. I recommend his book for both Type 1s and 2s, and I wish I'd known about his approaches when I was younger. His book has been a big learning curve for about two years, but I now feel way better (like I did when I wasn't diabetic), and whatever complications I had (frozen shoulder, frozen knee, trigger finger) have been totally reversed. He also posts many youtube videos. Sugarfreemom.com has a bunch of great ways to make low carb deserts that really taste great. I hope this note helps. [/QUOTE]
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