• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

I have just been told off for low carbing!!!!!

S

saz1

Well-Known Member
Messages
194
:twisted:

I have a friend here at work who also is a type 2 diabetic and who is a heavy carb eater thus has bs of 6-8 steadily. Apparently her consultant went berserk of her suggesting atkins type diet and has said that he has seen so many diabetics in trouble for low carbing. I tried to explain the difference between ketosis and ketoacidosis but of course she wouldn't listen.

I am going to stick to my plan since by bs today (tested 2 hr after brekkie, 4.8 and 1 hour after dinner, 4.7 :lol: ) after they have been 8-11 so far. I'm really chuffed and enjoying my meat too!
 
Oh dear, oh dear, can you introduce your friend to this forum or print a few posts for her AND the consultant?

How is your friend controlling her diabetes, what are her figures like? Surely she must make some adjustments to her diet, reducing carbs?

Well done Saz, you are on the right track there to staying healthy, just make sure that you eat a 'whole rainbow' :-) and get all your nutrients.

All the best

Karen x
 
I love my veggies anyway and also still enjoy small amounts of berries etc so usually have green, yellow/red and even white veg (radishes) on the plate with the meat. I have found I stay so much fuller for longer after eating these kind of meals and have so much more energy. Will be making broccoli and cauliflower cheese tomorrow...with proper cheese and a splash of cream!! Unbelievable... :mrgreen:

My friend has not changed much since her diagnosis, she still has caramel shortcakes, loads of refined carbs like noodles, rice, white bread and pasta. I think all she has done is swap full fat coke to diet. She is on Metformin as well but has sugars of 6-8 generally when she checks them on ad hoc basis. She would need to lose a load of weight too but hasn't lost any since the initial Metformin induced loss. She is quite headstrong so will not listen since she knows best. But I think the proof is in the pudding... I have lower sugars in two weeks than she has ever had since dx... :shock:
 
:lol:

Indeed! I have just tried to make Fergus' lo carb bread and must say it was a bit of a flop... Couldn't find gluten so substituted it for some ground almonds and wholemeal barley flour without thinking that gluten is the elastiziser... hence very crumbly bread that didn't rise well but at least it tastes ok... Will be having it with soups and stews :lol:

Has anyone used the lo carb tortillas for a pizza base before? I thought I might try that soon with some pepperoni and veggies.
 
That Consultant has a great imagination and a poor memory. He can't know a lot of diabetics who get into trouble low carbing. They don't exist. A large number of people on this forum are low carbers and every one of them has said how much better they are. That doctor was just trying blackmail to make someone go along with what he thinks is right. For whatever reason and however well meant, I wouldn't trust him. After all Ancel Keys persuaded most of the world off low carbing by fiddling his research results too
 
I just wonder where this consultant gets these ideas from. My friend isn't managing her diabetes in a very good way in my opinion but she is an adult and is doing as she has been told. I must say I feel great and as a matter of fact, lost 3.4 kg in a week :shock: and that really made me feel great. I also am not getting a referral to a consultant unless I run into trouble. I'm quite happy about it since my practice seems to be on the side of low carbing. Although they are all for low fat and for that I am learning to smile and nod :wink: .

To be honest, I think I will be doing this regardless the advice since non diabetic bs levels will minimise the risk of complications! I will keep my feet and kidneys in full working order as longas possible thank you very much! :twisted:
 
Hi saz1
The docs often think that when a patient isn't doing well, it's because they don't comply with instructions. It's never because their instructions don't work. AND they are convinced that T2 is progressive and all patients get worse inevitably, so it's part of the process. If you look online, you often find diabetes described as a progressive disease. then, just to make sure it is progressive, they set control targets too slack, BGs of up to 10 after meals and HbA1cs of up to 7. What you have there is uncontrolled diabetes, which is progressive. Face them with a properly controlled diabetic, and thye don't know what to do. My doctor calls me "obsessive". I think he has s a sneaky suspicion that I'm right though. I asked him recently why my BG should be higher than his and he said "just So!"
 
Hi Saz1,

I always have the low-carb tortillas in the freezer. They are fab. You can wrap all sorts in them and they taste good. They have very little effect on my BG levels too!!!!

Caitycakes x
 
I haven't tasted them yet but they look just like the ones I used to buy. I will be trying them soon. I also think I may have started to convert my friend too, sent her the link last nite to here. She's not feeling brilliant so I'm meeting with her on Sunday for a good chat and some motivational talk. My sugars are up today again, I forgot to take my metformin last night and had some bacon and scrambled eggs at work. I reckon there must be some extra carbs in the eggs or aded sugar in the toms that I wasn't told about. So no more brekkie at work...
 
saz1 said:
:lol:

Indeed! I have just tried to make Fergus' lo carb bread and must say it was a bit of a flop... Couldn't find gluten so substituted it for some ground almonds and wholemeal barley flour without thinking that gluten is the elastiziser... hence very crumbly bread that didn't rise well but at least it tastes ok... Will be having it with soups and stews :lol:
Click to expand...

i can't find the gluten or the soya protein isolate.

Anyone care to suggest a source for them in SW London/NE Surrey?
 
Gluten is essential to the structure of the bread. Almond flour won't replace it. Try the Low carb megastore for it. The soya protein isolate is sold as a body building drink in health food stores.
I've got the bread very like shop bread now. It does work, but the gluten is the essential ingredient.
 
This is an old fashioned idea, based on a misunderstanding. It used to be believed that if you eat low carb, you naturally increase your fats and proteins which is damaging to kidneys and may cause heart attacks. It is now known that isn't so. If your kidneys are healthy, you can handle protein and fats don't harm you anyway.
So if you want to go down the low carb route, Read Bernstein and go for it! :D
I often go several meals in a row with NO carbs and was pronounced "fighting Fit" by my DSN a couple of weeks ago.
 
Well, a bit of an update, I am carrying on with restricted carb diet and things are going fantastic. I'm steadily losing weight and inches and my medical team is carefully positive although shocked about me eating more fat. I have found that my protein intake is levelled and after initial increase, has now reduced back to previous levels. I'm filling up on veg, salads, beans and nuts and cheese too. My appetite seems to remain lower than it used to be and although I have slipped a few times, my binges are minimal... The best would not to have binges at all of course, but hey, I'm only human... Mind you, my binge now is 2 normal tortillas with homemade chilli, 1 biscuit, small slice of cheesecake, handful of doritos and dip and 5 cheese crackers. Compared to my previous 3 big bags of crisps, bags of sweets and chocolates and takeaway, it's not bad. I feel I'm actually getting to be in control of my eating for the first time ever, it's a long battle but babysteps and restricted carbing obviosly are getting me there!
 
saz1 said:
Well, a bit of an update, I am carrying on with restricted carb diet and things are going fantastic. I'm steadily losing weight and inches and my medical team is carefully positive although shocked about me eating more fat.
Click to expand...

This happens, it's like religious dogma.

Tell people your father ate lard all his life and lived into his late eighties and plenty of people will pull out similar stories.

Tell people YOU eat lard and they go YEUCH!!!

My GP has been thoroughly impressed by my improvements - until I told her how I achieved them.
 
I told my one of my GP's my BG was down and I was feeling better after following the advice on this site - He suggested I use Diabetes.org since that was the official site. I smiled and nodded :)
 
A question, as long as the BGs are and stay in the normal range, is it still bad to consume carbs?

I am still learning having had no prior knowledge about carbs. I still eat carbs and always thought that I consumed much to much. I started counting over the weekend and found out that I am averaging about 200 per day, my BG avarage is 6.58mmol. Do I really need to cut down more on carbs?
 
The carb thing is related to BGs of course. You just have to decide where your targets are.
you can go by NICE targets. Someone just posted the lates ones that were published in "Balance2 current issue, or you can go for non-diabetic targets. Which means about 5 at all times with very few spikes..
It's your choice and no-one can make it for you unless you have a very bossy Healthcare team.
 
Back
Top