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<blockquote data-quote="Weens12" data-source="post: 425329" data-attributes="member: 47205"><p>Hi Elaine,</p><p></p><p>Thanks for that. You’re absolutely right about fats slowing down absorption of carbs and smoothing out spikes - and it’s the same for me as a T2, as I imagine it is for all diabetics. (someone might correct me on that!) It’s a very important point, and one I should have mentioned. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /> </p><p></p><p>What I said was, in context, Fats & proteins don’t tend to RAISE BGs, and the OP might want to count the carbs, and take note of portion sizes as a way of controlling BG's. I should also have said that fats, although they may not raise BGs significantly, can counteract the spiking effects of carbohydrates consumed at the same meal. How much is down to experimenting with quantities and testing. Personally, I don’t tend to eat a lot of fat, so I find it less significant for me, and forgot to mention it. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite10" alt=":oops:" title="Oops! :oops:" loading="lazy" data-shortname=":oops:" /> </p><p></p><p>btw .. I'm no expert... but, as far as I’m aware….T2’s can be both insulin deficient and insulin resistant to different degrees. We're all different, and as I understand it ... we can have different problems which result in one or more bodily mechanisms breaking down, to a greater or lesser extent - which contributes to our becoming diabetic. But, we end up in the same place - in a Diabetic state. </p><p></p><p>IMO this may go some way to explain why we react in different ways to different foods, and why we have to test to find out our individual tolerances. We may not like the results....but at least we know..... Love oats - had to give it up :cry: </p><p></p><p>I believe that I reduced my insulin resistance significantly by losing weight, but I still have a defective 1st phase insulin response which means that I spike shortly after eating and it’s not until the second phase insulin kicks in some time later .. that my BG’s start to come down. I also have had hypothyroidism for many years, which may have contributed to my diabetes, and is a whole other set of problems :crazy: </p><p></p><p>As you know, there's something of the "dark arts" in both treating and managing this disease. However, individuals, on this forum and beyond, are showing that it can be done, if sufficient motivation can be found - and what better motivation can there be than the chance to restore yourself to better health? </p><p></p><p>Finally, given that increasing numbers of people are succumbing to Diabetes, I'm sure you would agree that more research is urgently needed into the myriad of mechanisms which cause it, and how to fix them. </p><p></p><p>Take care.</p></blockquote><p></p>
[QUOTE="Weens12, post: 425329, member: 47205"] Hi Elaine, Thanks for that. You’re absolutely right about fats slowing down absorption of carbs and smoothing out spikes - and it’s the same for me as a T2, as I imagine it is for all diabetics. (someone might correct me on that!) It’s a very important point, and one I should have mentioned. :oops: What I said was, in context, Fats & proteins don’t tend to RAISE BGs, and the OP might want to count the carbs, and take note of portion sizes as a way of controlling BG's. I should also have said that fats, although they may not raise BGs significantly, can counteract the spiking effects of carbohydrates consumed at the same meal. How much is down to experimenting with quantities and testing. Personally, I don’t tend to eat a lot of fat, so I find it less significant for me, and forgot to mention it. :oops: btw .. I'm no expert... but, as far as I’m aware….T2’s can be both insulin deficient and insulin resistant to different degrees. We're all different, and as I understand it ... we can have different problems which result in one or more bodily mechanisms breaking down, to a greater or lesser extent - which contributes to our becoming diabetic. But, we end up in the same place - in a Diabetic state. IMO this may go some way to explain why we react in different ways to different foods, and why we have to test to find out our individual tolerances. We may not like the results....but at least we know..... Love oats - had to give it up :cry: I believe that I reduced my insulin resistance significantly by losing weight, but I still have a defective 1st phase insulin response which means that I spike shortly after eating and it’s not until the second phase insulin kicks in some time later .. that my BG’s start to come down. I also have had hypothyroidism for many years, which may have contributed to my diabetes, and is a whole other set of problems :crazy: As you know, there's something of the "dark arts" in both treating and managing this disease. However, individuals, on this forum and beyond, are showing that it can be done, if sufficient motivation can be found - and what better motivation can there be than the chance to restore yourself to better health? Finally, given that increasing numbers of people are succumbing to Diabetes, I'm sure you would agree that more research is urgently needed into the myriad of mechanisms which cause it, and how to fix them. Take care. [/QUOTE]
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