• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Feeling so down.

Hi two years later ...this month for me ...and ...
I do eat some chips ..I love making my own , more like thin wedges really ...baked in the oven in olive oil ...once a week , only need a few ..
You see once you start to loose weight , and you will things change , you don't have to go without really you don't , just think in a different way , adapt

It will be good when your ankle has healed .... I look forward to hearing your progress ....
Sunday luch I love Sunday lunch but a veggie ones....

Look after yourself ..you will get there ..Kat
 
I no longer eat chips or any potato for that matter. However, I wonder if someone might like to try something out. I watched a TV programme recently and it was discovered that pasta doesn't spike as much if it is cooked, rinsed, left to go cold then reheated. I know you can't rinse chips but I wonder if refrying from cold will alter their effect.
 
When I was diagnosed last year, the nurse advised new potatoes rather than old. You could try peeling, boiling, draining then frying. Another experiment perhaps. As a child I remember my mum bought a tune of new potatoes once and deep fried them. They were quite nice but, again, I don't know what affect they would have on BG levels.
 
Deep frying in good oil (rapeseed is best) is good because the fat lowers the GI of the potato, meaning less of a spike. I have tried oven baked frozen ones and they do spike me. I've just had deep fried ones this evening. A few chips, half a slice of fried bread, bacon, egg, mushrooms, tomatoes. My one hour spike was 0.9. My 2 hour spike was 0.6. I call that OK, but that is me. We are all different.

I agree with the others that if you are genuinely low carb then you need to increase your good fats in order to lose weight. (dairy products, eggs, olive oil, rapeseed oil) Fats on their own won't make you gain weight, but they will if you also have too many carbs.

You say you are high fibre? Where are you getting your high fibre from?
 
bigbaldnige said:
My levels now start at 7.5 before breakfast and about 5.3 before lunch and on average 2hrs after tea they're about 8. We've looked at sweet potatoes for home made oven chips. The recipe would be great thanks.

Personal email address removed for own privacy . Anna29 .
Best to send this via forum username PM (conversation)
Maybe contact member brettsza via PM to send them your personal email address .
Click to expand...
I will definitely send this to you tomorrow
 
bigbaldnige said:
Chips are the biggest thing I'm missing and our weekly take away usually chicken curry for me. My problem is I'm on a strict diet to gotta loose so much weight.
Click to expand...
I hope you now know you can have your weekly curry, a curry chicken and a curry non-starch veg sounds the go....some add sugar so ask for no sugar in the sauce, try half cup of basmati rice if you have to. no breads

as has been said, you need fats and oils in your diet to replace the lost carb energy
"Dr Eric C. Westman, MD and president elect of the American Society of Bariatric Physicians, he has 15 years of experience helping patients lose weight and improve their health using low carb. He has also helped do several high-quality scientific studies on low carb."

" Don't do low carb low fat " @4.00 min into video
 
Like many others have said, since going reduced carb but medium fat, I have lost about 2 stone in 8 months, not a fast loss, but a steady one, and it is still coming off. I now have cheese with one or two meal each day, hot chocolate made with double cream and fried rice rather than boiled, I don't use ready made sauces for stir frys anymore, I have learnt to use spices for flavouring instead. I can manage a few potatoes, I like new ones and half a dozen each about 1" diameter doesn't effect me badly, 3 croquettes are fine, 4 are too many. It's just a matter of finding your balance. Chocolate was one of my big failings, now I allow myself the odd small piece of dark (70% I find the 85% too harsh still) when I really want one, but my meter will soon tell me if I have too many.

A diet is really only good if you can keep to it for as long as needed, if you find it too hard you might want to look at alternatives.

Good luck and I hope the ankle heals up well and quickly.
 
Good luck with your diet. You'll get there!

I tend to go on about this next tip - which I learned on this forum - but I can't believe how good, easy and useful it is:

Whizz up some raw cauliflower florets ( and some broccoli too if you like ) in a food processor until it looks like tiny rice-sized pieces. Tip it into a colander or steamer and place on top of a saucepan of simmering water. Add some salt and pepper. Steam for 2 mins - it will still be a bit crunchy probably which is how I prefer it, though you can go on cooking it until it's how you like. Serve with your curry. Delicious, easy and low-carb, so that you could even have a poppadom (puppodom/ poppadum?) or a teaspoon of mango chutney!
 
Is the doctor smiling at the thought of the people who have lost weight or the 500,000 sales of the book he co-wrote? ;-) Without taking this thread off course, we must remember that low carb, high fat is not for everyone. Maybe I am lucky in not being worryingly overweight at diagnosis, but I have found that a reasonably "balanced diet" plus exercise has been working for me. I work towards creating an occasional energy deficit, where I might fancy wolfing down a big meal with a fair amount of carbs (and protein and fat) once in a while! I hope that bigbaldnige works through this, but without completely depriving himself of a variety of foods! Low carb, high fibre is an interesting one and generally the way I am heading. I actually wonder if these docs advise high fat, because eating fat can make you feel full and on the next meal you might eat less. Decent fibrous food can also make you feel full. Are we really all requiring loads of extra energy by upping our fat intake?
 
I've tried sweet chilli sauce with a couple of things, and both times it sent me sky high, might have a look at sourcing it elsewhere, never thought it could make a difference, I naively assumed sweet chilli sauce was sweet chilli sauce.
 
monspops said:
I have had the deadly "D" for over 20 years. For whatever reason my blood sugars are now running at over 28 on each test. Of course this has been a severe knock back and increased the feelings of dread and depression. Any quick fixes?
Click to expand...

Hello and welcome.

The quickest fix is a suitable diet and if appropriate, weight loss. The key is to reduce the amount of glucose you consume through your food - and as carbohydrates convert to glucose once inside the system, this means reducing your carb intake. In particular bread, potatoes, rice, pasta and cereals. I suggest you look to amending your diet by testing out your meals. Test immediately before you eat then again 2 hours later. If the rise is more than 2mmol/l there are too many carbs in that meal. Reducing your carbs will also help you lose weight (again, if appropriate)

Have a good read round the forum, then ask as many questions as you wish.
 
monspops said:
I have had the deadly "D" for over 20 years. For whatever reason my blood sugars are now running at over 28 on each test. Of course this has been a severe knock back and increased the feelings of dread and depression. Any quick fixes?
Click to expand...
Hi,@monspops I think your message may get a better response in "Greetings and Introductions" I will ask admin about this.
Whatever you will get a lot of help on this forum.
Best of luck
 
pavlosn said:
I go the opposite way, I have a curry with two or three popadoms without spiking as long as I do not have rice or bread.

Rice will spike me, especially plain boiled rice. Pilau rice slightly less so because of the fat.

You need to test your levels to see what you can or can not eat without spiking. You should aim for glucose counts two hours after a meal which are no more than 2 mmol of your before the meal counts.
Click to expand...
I still don't test by the way. My last HbA1c was 36.
 
Hi @bigbaldnige

Have you tried mashed/creamed cauliflower?
It's delicious, and just as nice as mashed potato.
Steam/boil/microwave as normal, then mash.
You will need to add some butter or cream cheese to get the best flavour, but compared with high carb mash potato, it is still positively saintly. ;)

@Andrew S
I completely take your point that LCHF is not for everyone, but I'm thinking the key point for Nige is weight loss. And dropping weight on low carb, low fat, can be torture. As he explained in his original post.

I'm not suggesting he dives head first into a vat of lard, but a dab of butter, even a dribble of cream here and there, can make the difference between misery and falling off the wagon, or sticking to it, and achieving his goal.
 
Andrew S said:
Is the doctor smiling at the thought of the people who have lost weight or the 500,000 sales of the book he co-wrote? ;-) Without taking this thread off course, we must remember that low carb, high fat is not for everyone. Maybe I am lucky in not being worryingly overweight at diagnosis, but I have found that a reasonably "balanced diet" plus exercise has been working for me. I work towards creating an occasional energy deficit, where I might fancy wolfing down a big meal with a fair amount of carbs (and protein and fat) once in a while! I hope that bigbaldnige works through this, but without completely depriving himself of a variety of foods! Low carb, high fibre is an interesting one and generally the way I am heading. I actually wonder if these docs advise high fat, because eating fat can make you feel full and on the next meal you might eat less. Decent fibrous food can also make you feel full. Are we really all requiring loads of extra energy by upping our fat intake?
Click to expand...
I guess the president elect of the American Society of Bariatric Physicians, with 15 years of LC experience, may not have sold his soul to the devil, but it can be rented by the hour :)
fibre will make you full and is advised to have with lchf.. if you eat to your meter, have good health, stable BG and weight without carb cravings. why change anything? what you are doing works for you.
they seem to advise the fats for a few reasons, yes, stopping hunger is one and replacing the lost carb energy is another
 
Last edited by a moderator:
these are the links that helped me
http://www.dietdoctor.com/lchf it’s a long page and a video

http://lowcarbdiets.about.com/od/lowcarbliving/a/Food-Cravings.htm For me, the more carbs we eat the more carbs we want. they don’t give up easy.
the first week
http://lowcarbdiets.about.com/od/lowcarb101/a/firstweek.htm
a Dietitian's way of doing LC
http://www.lowcarbdietitian.com/blog/carbohydrate-restriction-an-option-for-diabetes-management


blood testing
http://www.phlaunt.com/diabetes/14045524.php
http://www.homehealth-uk.com/medical/blood_glucose_monitor_testing.htm

food counting
http://www.myfitnesspal.com/


Newcastle diet aims in 8+ weeks to mimic the rate of ~70% remission, for surgery T2
“It is now clear that Type 2 diabetes is caused by abnormal fat storage. Research on how this may be reversed is available. “click that link on this page http://www.ncl.ac.uk/magres/research/diabetes/
http://www.diabetesforecast.org/2010/mar/weight-loss-surgery-and-type-2-diabetes.html


American diabetic association ( http://www.professional.diabetes.org/)

http://www.professional.diabetes.org/admin/UserFiles/0 - Sean/dc132042 FINAL.pdf
Evidence is inconclusive for an ideal amount of total fat intake for people with diabetes;
therefore, goals should be individualized; fat quality appears to be far more important than quantity.
In people with type 2 diabetes, a Mediterranean-style, MUFA-rich eating pattern may benefit
glycemic control and CVD risk factors and can therefore be recommended as an effective alternative to a lower-fat, higher-carbohydrate eating pattern.
 
Thanks Jack!412 MUFAs are Mono Unsaturated Fatty Acids by the way. I don't "eat to my metre" as don't have one, but I am not ruling out testing. Maybe there needs to be more on these forums about healthy fats, rather than people advising butter and cream!
 
Back
Top