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Type 1 Diabetes
huge conflict with dietician
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<blockquote data-quote="ElyDave" data-source="post: 396294" data-attributes="member: 74042"><p>This is a really interesting thread for me as a newly diagnosed T1.</p><p></p><p>I have a relatively low carb diet compared with a lot of people, but nowhere near 40g per day. I'd been moving my diet over the last few yeasr more towards low GI carbs from beans, pulses, lentils etc swapping potatoes for sweet potatoes as lower GI and having no more than one slice of dark rye bread a day. Even so with all that I'm around 150g per day for my main meals. </p><p></p><p>Then I come to sports. None of you mentions exercise here, so not sure what you do, but as a long distance runnner (training 5-6 times a week) I'm used to a slow drip feed of carbs for anything over a 90 minute run. After that you start to burn more fats but you still need to keep the blood sugars topped up to allow the fat burning mechanism to work from the physiology I've read.</p><p></p><p>I'm still geting used to the whole thing and having discussions with my dietician who specialises in helping athletes, but I'm a little concerned about her attitude to throwing more carbs at the problem. I'm hoping to educate her that you can run/exercise successully as an endurance athlete without huge volumes of carbs, and lower my (already low) insulin doses to match the physiology rather than the other way round</p></blockquote><p></p>
[QUOTE="ElyDave, post: 396294, member: 74042"] This is a really interesting thread for me as a newly diagnosed T1. I have a relatively low carb diet compared with a lot of people, but nowhere near 40g per day. I'd been moving my diet over the last few yeasr more towards low GI carbs from beans, pulses, lentils etc swapping potatoes for sweet potatoes as lower GI and having no more than one slice of dark rye bread a day. Even so with all that I'm around 150g per day for my main meals. Then I come to sports. None of you mentions exercise here, so not sure what you do, but as a long distance runnner (training 5-6 times a week) I'm used to a slow drip feed of carbs for anything over a 90 minute run. After that you start to burn more fats but you still need to keep the blood sugars topped up to allow the fat burning mechanism to work from the physiology I've read. I'm still geting used to the whole thing and having discussions with my dietician who specialises in helping athletes, but I'm a little concerned about her attitude to throwing more carbs at the problem. I'm hoping to educate her that you can run/exercise successully as an endurance athlete without huge volumes of carbs, and lower my (already low) insulin doses to match the physiology rather than the other way round [/QUOTE]
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