I'm still at the very low carb to get the weight off stage and the only regular carbs are coming from non-starch veg and a post meal ~6 spikeJack
I have the same problem. A regular meal burger and fries even with less bread shoots me sky high.
A flower tortilla same thing, along with rice and now even lentils.
300g to 500g mixed salads and veggies I can handle and fish take me to 115 to 120mg/dl .
Strange polenta with cheese barely budges if I have pork with it. And a dark beer called Old Rasputin with 9.6% alcohol drops my BS . YES!!!
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Ah. That may have been the reason I was so sad that Will got shot in The Good Wife.
I think I have been suffering from 'smug ***** syndrome'. I have struggled a little with replacing milk and one with cream and sweetener, but the low carb thing seemed quite natural and 3 weeks + cigarette free too. Then my mood went very low yesterday. Worrying about things I can't change at the moment and quite weepy. Trying to get a grip.
I sympathise… I really do….
But, as a T2, your body can’t cope and is damaged by the blood glucose surges which result from eating fast-acting and refined carbohydrates such as tiger bread, burger buns and chips in the “usual” quantities. You can either accept that, and only have these things as an occasional treat and/or you can be more creative with foods that you can eat freely, without sending your BG into orbit.
Where is it written that you should eat salads all the time? Or that you can’t have a hot meal?
If, as your signature says, you are following LCHF, there’s a wide range of delicious and healthy foods you CAN eat, that will keep your BG in the safety zone. Google for recipes which are low-carb versions of your favourite foods. Unfortunately, you won’t find low-carb versions at the usual fast-foods outlets – you will likely have to make your own.
You could make your own burger or cheese burger – leave off the bun, and either just have a few chips (if you can stop at just a few), or make chips from celeriac.
I make my own carb-free burgers, so I know what’s in them (i.e. no fillers, binders or thickeners: rusk, wheatflour and the like). I just add salt and pepper and sometimes a little chopped onion to minced beef and sometimes some chillies or herbs depending on what I fancy at the time, and shape them into burgers. I have a Tupperware burger maker thingy which makes them nice and even, but you could shape them by hand. Then I sear them in a griddle pan to get a nice stripy effect going on. Even better, with barbecue season starting – sling them on the barbie! Fancy a cheeseburger? – Just add a slice of mature cheese and flash under a grill. Add low-carb toppings/sides like a salsa with chopped avocado & tomato or coleslaw, or a hot sauce. You can make chicken, fish or lamb burgers in the same way – you can add an egg if you find that they won’t bind together, and whatever herbs you like. I make celeriac chips in the oven – just cut into chunky sized chips, and toss in a little oil (I use olive or rice bran oil), and bake.
Trust me, once you find new favourites, you’ll no longer miss the junk.
Hi. Can I ask how old you are and what your BMI is? If your BMI is around normal then it may mean you need to have further tablets added such as Gliclazide. There are many ways to have nice hot food without too many carbs. I have egg and bacon for breakfast and decent meat steaks of all kinds are fine with most veg (but not potatoes)
The problem going from low carb/slow release carbs to even a moderate amount of fast release carbs is your pancreas gets caught on the hop. You will see spikes for a few days if you ate them everyday and then you will find the spikes flatten out. LCHF is very useful in the battle for control but it is a pain for your body to tolerate any carbs once you are on it.
That is why I went on moderate carb and I mix high GI and low GI. Generally I stick to low GI but if I am going to up my carb levels (done this several times) I will start by using small amounts of high GI to get my pancreas handling the higher spikes and then up the carb levels.
BTW several rashers of hot bacon in burgen linseed and soya bread beats a burger any day of the week and it is hot. Make sweet potato chips they are glorious and you can eat lots of them.
I'm getting a bit concerned by all this training your pancreas stuff. That is fine for people who've done the equivalent of the Newcastle Diet and/or LCHF to the point where they have attained not only their weight loss goals but also normalised their BG levels. I'm not in that position and I doubt that a lot of the people reading threads like this are in that category either.
I suppose I could decide to ditch LCHF and try it, but frankly I'm not interested in putting pressure on my already compromised pancreas and/or having to graduate to medications to enable it to happen. I'm living proof that LCHF is sustainable and enjoyable long term if you have enough motivation. It also has the advantage of making weight loss maintenance relatively easy. I know for sure that wouldn't be the case if I started chowing down on hamburgers with buns made of white flour.
Not everybody's pancreas will recover to the point that Andrew's has and people should not even think of attempting the kind of things he is doing UNTIL they're achieving entirely normal BG control. JMO.
No problem, semiphonic. I think I'm getting a bit depressed by all this talk because no matter what I do, my fasting BG never gets into the normal range. It's hard not to get a case of the green-eyed monster over the people who have managed to do it sometimesA very good point Indy, I wasn't trying to suggest that we should all stop the diets that are working for us, apologies if that's how it seemed. I've been spaced out all week and have replied to the replies here now that I've returned to normal, knowing that there have been some changes in my BG etc.
I've started a new thread to discuss this, but again, I'm not suggesting for a second that anyone should change what is working for them.
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