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Message: <blockquote data-quote="Dillinger" data-source="post: 400793" data-attributes="member: 13582">Sid Bonkers I would say the following:One such skill would be to review the carb content on the packaging of the food you are eating rather than the fat or calorie content. They don't list the skills but I don't think that is particularly sinister though.The second point is true, but the type of diet it is being compared to is exactly the diet most newly diagnosed diabetics are put on here.  A diet of only grilled yam, live locusts or only raw whale blubber may be better and you are perfectly right; they are not being tested. But it is important as it addresses the diet we are most interested in; the one our nurses/dieticians/GPs tell us to follow.I don't think low-carb is very restrictive; less so than a low-calorie diet I would suggest. I accept that some people may have problems (and certainly looking around my nearest Tesco at lunch the low-carb products on offer must amount to about 5% of the stock) but if you know what to look for and use some imagination those problems can be overcome. Don't forget a number of people display almost addiction type behaviour with reference to bread and starchy carbs; that will go once you get over the initial hump.I've been doing this type of diet for about 5 years; and haven't had any real problems sticking to it. In all that time my HbA1c has been better than 93.2% of all Type 1 diabetics (i.e. it has never been over 6.5% in old money) although it's not better than Pneu's it should be pointed out. I consider that sustainable and successful.Dillinger</blockquote>

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