you can't let your self esteem be based on a meter reading, there is more to you than that, as you have worked out, good BG today can be the opposite tomorrow and you still do the same things. sometimes there is no reason and we all just struggle on
now the weight I can help with...adjust your carbs, to adjust your weight, make sure you keep your protein in the normal RDA range ~50g
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.
http://lowcarbdiets.about.com/od/lowcarb101/a/firstweek.htm
http://www.lowcarbdietitian.com/blog/carbohydrate-restriction-an-option-for-diabetes-management
some ada stuff for your dietitian if she freeks
American diabetic association (
http://www.professional.diabetes.org/)
http://www.professional.diabetes.or...=DP&s_src=vanity&s_subsrc=nutritionguidelines
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.
(LF Defined as total fat intake, <30% of total energy intake and saturated fat intake,<10%.)
Carbohydrates Evidence is inconclusive for an ideal amount of carbohydrate intake for people with diabetes.
Therefore, collaborative goals should be developed with the individual with diabetes.
The amount of carbohydrates and available insulin may be the most important factor influencing
glycemic response after eating and should be considered when developing the eating plan.
Monitoring carbohydrate intake, whether by carbohydrate counting or experience-based
estimation remains a key strategy in achieving glycemic control.
For good health, carbohydrate intake from vegetables, fruits, whole grains, legumes, and dairy
products should be advised over intake from other carbohydrate sources, especially those
that contain added fats, sugars, or sodium. [processed carbs]
Substituting low–glycemic load foods for higher–glycemic load foods may modestly improve
glycemic control.
Low carbohydrate Focuses on eating foods higher in protein (meat, poultry, fish, shellfish, eggs, cheese, nuts and seeds), fats (oils, butter, olives, avocado), and vegetables low in carbohydrate (salad greens, cucumbers, broccoli, summer squash).
The amount of carbohydrate allowed varies with most plans allowing fruit (e.g., berries) and higher carbohydrate
vegetables; however, sugar-containing foods and grain products such as pasta, rice, and bread are generally
avoided. There is no consistent definition of “low” carbohydrate. In research studies, definitions have ranged from
very low-carbohydrate diet (21–70 g/day of carbohydrates) to moderately low-carbohydrate diet (30 to ,40% of
calories from carbohydrates).
