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Hbac1 advice

Thanks - I've just ordered the Adam Brown book
 

Hi there, well your Consultant is correct but that can make it hard to keep your levels stable and your h1bac at a level you are happy with. I love crusty bread/Na'ans/spag bol and so on as well but I do find it tricky to take the right amount of insulin with them even though I know my ratios. I know if I ate them often, I would struggle overall. I don't know the answer because I'm not sure it's possible to freely 'eat what you want' as well as get stable glucose levels all the time. Your Consultant probably has no idea what it means to live with up & down glucose so it's easy for him to say! I hope you don't mind me asking but are you prepared to look more closely at what you eat or just try to 'guess' your insulin requirements which seems to be making you anxious? x
 
Of course I dont mind you asking..I really appreciate all the input and advice I'm getting here.

I'm thinking my plan for now is that I'm going to have to change the way I eat. I'm going to reduce my carbs. But tbh not go full low carb or anything like that. It's got to be something I can sustain long term.

Also I know guestimating carbs ratios isnt ideal either. Hoping I'll get that sorted on the dafne course. Though that's still months away.
 

That's good Mad76. At the start, what I did was to eat food where it was easy to calculate the carb count, ie, your toast (it'll be on the packet). So if your slice of toast is 20 carbs, I take 2 units of insulin (if my ratio is 1 unit to 10 carbs) and see what my level is 2 hours after eating it. Same with many other foods, see how many carbs are in 100g and then multiply that number by how many grams of the food you are eating. Keep on like that and you will build up experience in carb counting & insulin dosage pretty quickly. The results of your testing after food will show you whether you got it 'right'. I think there is an online course as well. x
 
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