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Hello

Discussion in 'Greetings and Introductions' started by DebbyC, Jun 13, 2013.

  1. DebbyC

    DebbyC Type 2 · Member

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    Hi I was diagnosed in March this year, just wanted to ask a few questions if I can. I was diagnosed by the practice nurse with two blood tests coming back 7 then 7.6. I am not on any medication as yet, waiting for a further blood test in July. I haven't really been given much information, I am still waiting to go on an Expert course. I am seeing a dietician next week, but other than that I haven't see a specialist diabetic nurse or anything. I have been told to cut out sugar from my diet and eat healthy and also increase my exercise, which I have done. I asked about a glucose monitor and was told that they don't give them anymore and that I don't really need one, just go with the three montly blood tests. The nurse looked at my feet, weighed me and has told me I will get an eye test appointment soon. Does this all sound right, my friend who is diabetic can't believe I haven't seen a specialist or anything and that I have just been left to get on with it by myself. I'm not sure what to do, should I go back and demand to see a doctor or is this what happens. Completely confused :?:
     
  2. elaine77

    elaine77 · Well-Known Member

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    Hi debby,

    Have they diagnosed you as type 2? Are you over 40 and/or over weight? You've experienced what almost everyone experiences when first diagnosed which is basically no help whatsoever!

    With regard to cutting out sugar, it's not just sugar you need to cut down on its mostly carbs as all carbs break down into sugar. Obviously things like cakes, sweets, biscuits and all other bad sugars need to be cut out but watching the carb intake is what will have the biggest effect on your BS levels (bread, potatoes, pasta, rice or any other flour-based product really) but It's not just carbs its also the type of carbs and so switching some of these bad carbs to lower GI ones will make a big difference, for example, eating granary bread rather than white bread, eating brown pasta rather than white etc..

    A fasting blood sugar level of over 7 on two separate occasions is diagnostic for diabetes at the moment so at least they got that right but they should have explained things in a lot more detail for you...hope this helps a little :)


    Diagnosed with GD in 2010, Completely disappeared postpartum. Re-diagnosed December 2012 with type 1.5 diabetes, age 26, BMI 23 currently controlled by only Metformin, 500mg twice a day.
     
  3. lrw60

    lrw60 · Well-Known Member

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    Hi Debby,

    You will be amazed at the amount of help available from this forum. There are sections I haven't visited yet! I would be very interested to hear what the dietician advises you to do when you see them. Whatever they advise, check with this site first!

    Lee.
     
  4. daisy1

    daisy1 Type 2 · Legend
    Retired Moderator

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    Hi Debby and welcome to the forum :)

    In addition to the advice you have already received here, here is the information we give to new members and I hope you will find it useful. Ask lots of questions and you will get lots of answers!


    BASIC INFORMATION FOR NEWLY DIAGNOSED DIABETICS

    Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.

    A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you’ll find well over 30,000 people who are demonstrating this.

    On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.

    The role of carbohydrate

    Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.

    If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.

    The bad news

    Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.

    The good news

    People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.

    Controlling your carbs

    The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.
    There are two approaches to controlling your carbs:

    • Reduce your carbohydrate intake
    • Choose ‘better’ carbohydrates
    Reduce your carbohydrates

    A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.

    The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.

    Choosing better carbohydrates

    Another option is to replace ‘white carbohydrates’ (such as white bread, white rice, white flour etc) with whole grain varieties. The idea behind having whole grain varieties is that the carbohydrates get broken down slower than the white varieties –and these are said to have a lower glycaemic index.
    http://www.diabetes.co.uk/food/diabetes ... rains.html

    The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.

    Read more on carbohydrates and diabetes

    Eating what works for you

    Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.

    To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.

    The blood sugar ranges recommended by NICE are as follows:

    Blood glucose ranges for type 2 diabetes
    • Before meals: 4 to 7 mmol/l
    • 2 hours after meals: under 8.5 mmol/l
    Blood glucose ranges for type 1 diabetes (adults)
    • Before meals: 4 to 7 mmol/l
    • 2 hours after meals: under 9 mmol/l
    Blood glucose ranges for type 1 diabetes (children)
    • Before meals: 4 to 8 mmol/l
    • 2 hours after meals: under 10 mmol/l
    However, those that are able to, may wish to keep blood sugar levels below the NICE after meal targets.

    Access to blood glucose test strips
    The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:

    • structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
    • self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education

    Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.

    You may also be interested to read questions to ask at a diabetic clinic

    Note: This post has been edited from Sue/Ken's post to include up to date information.
     
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