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Is there any science behind the claim that fat is the enemy (not carbs)?
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<blockquote data-quote="Cocosilk" data-source="post: 2277030" data-attributes="member: 501623"><p>Sound advice! I am getting used to eating low carb now. It does get easier, doesn't it? And you are right about testing more than just at 2 hours. I had porridge yesterday for the first time in ages, just to see how my body would cope, and I was only going to do the 1h and 2 hour tests but got curious at around 30 mins, and lucky I checked then because that's when I was spiking to 8.7mmol, and by 1h I was surprised to see I was back at 5.4, where it stayed for the next hour (5.6 mmol).</p><p>I would have completely missed that spike if I'd only done the 2 hour, even the 1hr and the 2 hour! </p><p></p><p>I don't think I will ever go back to eating any large amount of carbs. But I just like the idea that I could occasionally still eat something if I just want to try it and not feel so restricted like I have done over the past year while I was fearing that I was close to getting T2. But I think I'll still go back to low carb even if I had a few days of carbs again here and there. I've eaten too much today and I don't feel good. I can feel the fat sticking to me again. Once I started losing weight from around my middle, I was amazed that I could start to feel definition around my waist again. </p><p></p><p>The main thing that has me perplexed is how my father and aunt have made it to their 80s eating whole loaves of bread in one sitting or fruit and muesli for breakfast every morning, even despite having gestational diabetes (my aunt had it). They probably have insulin resistance by now but there must be an amount of carbs that people can eat and not end up diabetic. It may have to do with the years they lived before the 1950s and the healthier fats that people were eating then vs the seed oils and processed foods that have crept in. Whereas I would have had more of the latter from earlier on and it's already catching up with me now.</p></blockquote><p></p>
[QUOTE="Cocosilk, post: 2277030, member: 501623"] Sound advice! I am getting used to eating low carb now. It does get easier, doesn't it? And you are right about testing more than just at 2 hours. I had porridge yesterday for the first time in ages, just to see how my body would cope, and I was only going to do the 1h and 2 hour tests but got curious at around 30 mins, and lucky I checked then because that's when I was spiking to 8.7mmol, and by 1h I was surprised to see I was back at 5.4, where it stayed for the next hour (5.6 mmol). I would have completely missed that spike if I'd only done the 2 hour, even the 1hr and the 2 hour! I don't think I will ever go back to eating any large amount of carbs. But I just like the idea that I could occasionally still eat something if I just want to try it and not feel so restricted like I have done over the past year while I was fearing that I was close to getting T2. But I think I'll still go back to low carb even if I had a few days of carbs again here and there. I've eaten too much today and I don't feel good. I can feel the fat sticking to me again. Once I started losing weight from around my middle, I was amazed that I could start to feel definition around my waist again. The main thing that has me perplexed is how my father and aunt have made it to their 80s eating whole loaves of bread in one sitting or fruit and muesli for breakfast every morning, even despite having gestational diabetes (my aunt had it). They probably have insulin resistance by now but there must be an amount of carbs that people can eat and not end up diabetic. It may have to do with the years they lived before the 1950s and the healthier fats that people were eating then vs the seed oils and processed foods that have crept in. Whereas I would have had more of the latter from earlier on and it's already catching up with me now. [/QUOTE]
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