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Hello, I’m a recently diagnosed type 2.
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<blockquote data-quote="JoKalsbeek" data-source="post: 2129026" data-attributes="member: 401801"><p>Your last line says it all... You know it is wishful thinking. It's not the calories you can't handle, it's the carbs. Your body has a metabolic condition, and because of that you can't process them. The excess glucose (from the CARBS, not FATS) gets stored in fat cells on your liver and pancreas. Basically, you can eat a stick of butter and you'd lose weight. Just fats in there, so a blood sugar flatline, and it doesn't get stored anywhere. It's the glucose spikes that are adding on the visceral fats... (And especially from fruits, as the liver considers fructose to be toxic.). It's all a lot to take in, I know... You might want to read The Diabetes Code by Dr. Jason Fung... But once I started counting carbs instead of calories, and ditched the bread, spuds etc, I lost weight. While having bacon once or twice a day. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> Considering I was about as broad as I was tall... That's saying something. And I'm not the only one either.</p><p></p><p>Correct me if I'm wrong, but are you currentl only checking your fasting blood glucose? You want to know what happens with a meal. Test before a meal and 2 hours after the first bite. That'll tell you exactly where you're at. (You don't want to see a rise of more than 2.0 mmol/l or 37 mg/dl. If it's higher, there were more carbs in there than your body could handle).</p><p></p><p>I had a dietician who was still on the high carb low fat bandwagon. They got me to 105 kilo's and diabetes, with the bread and other carbs they were pushing. Once i tossed that advice into the wind I got my weight down, my diabetes in the non-diabetic zone, no more complications and no more medication... And I am but one of the MANY on here who have done that. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p></p><p>There <em>are</em> foods off limits, <em>if</em> you want to stay medication-free... But there's enough left over to make eating a bona-fide pleasure. I am on a ketogenic diet, which is a form of low carb/high fat, and if I eat this way for the rest of my life... Could well be I stay in the non-diabetic range permanently, and enjoying my meals to boot. And I get to keep my feet, eyesight and kidneys. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> (Relax, I'm kidding. A T2 isn't doomed per definition. And you're more than willing to act on this, obviously. You're going to be fine.)</p></blockquote><p></p>
[QUOTE="JoKalsbeek, post: 2129026, member: 401801"] Your last line says it all... You know it is wishful thinking. It's not the calories you can't handle, it's the carbs. Your body has a metabolic condition, and because of that you can't process them. The excess glucose (from the CARBS, not FATS) gets stored in fat cells on your liver and pancreas. Basically, you can eat a stick of butter and you'd lose weight. Just fats in there, so a blood sugar flatline, and it doesn't get stored anywhere. It's the glucose spikes that are adding on the visceral fats... (And especially from fruits, as the liver considers fructose to be toxic.). It's all a lot to take in, I know... You might want to read The Diabetes Code by Dr. Jason Fung... But once I started counting carbs instead of calories, and ditched the bread, spuds etc, I lost weight. While having bacon once or twice a day. ;) Considering I was about as broad as I was tall... That's saying something. And I'm not the only one either. Correct me if I'm wrong, but are you currentl only checking your fasting blood glucose? You want to know what happens with a meal. Test before a meal and 2 hours after the first bite. That'll tell you exactly where you're at. (You don't want to see a rise of more than 2.0 mmol/l or 37 mg/dl. If it's higher, there were more carbs in there than your body could handle). I had a dietician who was still on the high carb low fat bandwagon. They got me to 105 kilo's and diabetes, with the bread and other carbs they were pushing. Once i tossed that advice into the wind I got my weight down, my diabetes in the non-diabetic zone, no more complications and no more medication... And I am but one of the MANY on here who have done that. ;) There [I]are[/I] foods off limits, [I]if[/I] you want to stay medication-free... But there's enough left over to make eating a bona-fide pleasure. I am on a ketogenic diet, which is a form of low carb/high fat, and if I eat this way for the rest of my life... Could well be I stay in the non-diabetic range permanently, and enjoying my meals to boot. And I get to keep my feet, eyesight and kidneys. :) (Relax, I'm kidding. A T2 isn't doomed per definition. And you're more than willing to act on this, obviously. You're going to be fine.) [/QUOTE]
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