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Losing too much weight

I do agree that my post was ambiguous. I also agree that these are very interesting times and there's never been a better time to be diagnosed than now.

It's interesting that we are all so different and that people are finding out what really works for them.

I have a friend who is T2 and has come off insulin by going vegan. She hasn't even gone low carb vegan but has gone very high carb vegan and very restricted calories. Basically she eats everything I don't but not very much of it and her blood sugars are in the 4s for a lot of the day. It's very puzzling but it definitely works for her. She also runs for miles. I knew I had to go down the low carb route because it was a way of eating that I like and could stick to - and there was no way l was going to take up running.

It is great that people are going into remission or reversing diabetes now. My medical records state that I am in remission. I actually don't class myself as in remission. I prefer to think of myself as diet controlled because that, to me, is very clearly what I am. Maybe in the future - when I can eat 50g of carbs and not spike my BS and stay high for hours afterwards I will call myself in remission. I have a horrible feeling that this may be years away for me - if ever.

I shouldn't complain though as I feel loads better now than when I was injecting and I do really love the huge range of food I can eat.
 
Alexandra100 said:
If anyone would prescribe me insulin I would take it like a shot in the hopes of "resting" my poor pancreas. Here is Jenny Ruhl on the subject: https://www.bloodsugar101.com/insulin-for-type-2-diabetes
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A very informative article from Jenny Ruhl. It explains everything you need to know about starting on insulin. Very interesting also about the history of diabetes treatment. How scary that doctors in the past allowed their patients to run dangerously high blood sugars because research had not yet proven that lowering blood sugar could prevent complications.
 
Alexandra100 said:
Yes, but also IMO you have managed your diabetes with lots of care, intelligence and determination. A good example!
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Just wanted to say thank you. Also I couldn't have done it without the help of members on this forum. I have learnt so much on here and am still learning about this condition - a very valuable resource.
 
I am in the same situation over here in Canada. I was 69 when I was diagnosed T2 in March 2017 and I weighed 156 lb, 11.14 stone, 70 kg. I was put on Metformin, but quit it after about 2 weeks. I started the Keto plan in May or June 2017 and my A1C went down to the normal range and my weight was 102 lbs this morning, 7.2 stone, 46 kg. I am only 5' 1.5" and I am still amazed at how small I am. My family and friends are astounded because they've never seen me this small. To be honest, I've never seen me this small. I almost forgot, I had bariatric surgery 39 years ago and only got down to 135 lbs. My top half is looking kind of scrawny, but trust me, my bottom half still has fat, but that's how I've always been. I was telling myself on my dog walk this morning that finally after 70 years I like my weight and hope I can stay this way for another 20 years. It took me so long to get here, but it took T2 to do it. I also want to keep that under control and I know starchy veggies, bread, sugar, flour spikes me even if I don't eat any of those things for months on end. My diabetic educator also told me NOT to give up anything, moderation is the key. Moderation does not work for me with those things. I do have to say that both my physician and DE are impressed with how well I've been doing, but they still don't advocate the LCHF lifestyle. There are too many people younger than me that are dying from diabetes and the complications that come with it because they are told to eat normally and take their medications or insulin. I wish the medical profession would get with the program and maybe so many people would be able to enjoy a longer life. I'm glad I found this thread today because I've been wonder how to NOT lose anymore weight. Thanks for this forum.
 
I lost 4 st. within 6 months.Cannot lose weight forever.
Start with more protein and fats.Two eggs for breakfast instead of one, fried on butter instead of boiled.
I love hazelnuts,full of healthy fats and calories.
 
Since sauces are difficult without carbs, I find grated cheese (highest strength mature Cheddar) rescues many a meal. Cheese also adds protein, fat and calories
 
Bluetit1802 said:
Fill your boots with it!
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Double cream does contain 1.5g carbs per 100ml, but also a lot of deliciousness. I would find it hard now to go back to skim milk in my coffee and even tea, not to mention on my Hartley's 10 cal jelly.
 

Either you are not eating enough carbohydrate to produce sufficient glucose for your daily needs OR you have inadequate insulin to use the glucose that you do have, so your body thinks it hasn't enough glucose & then releases stored glucose that in fact is not needed. You will have to decide which because there doesn't appear to be any test to determine if you have adequate insulin to satisfy your normal requirements. If insufficient insulin is the problem then medication to reduce resistence may help but often these come with side effects. Only insulin is without side effects, if used carefully to avoid hypos & by the way is more likely to result in weight gain than loss. More importasnt though, insulin is the only thing that takes back control from the diabates. Unfortunately many GP's will not want to prescribe insulin for type 2, at least not at first. I was given metformin of course & immediately [the next day] developed Raynaud's syndrome [ice cold extremities] which lasted 6 months after I stopped Metformin but it did go back to normal in the end. This is not a recognised side effect. of metformin, probably because GP's will usually dismiss cold extremities as caused by diabetes itself as opposed to metformin.
 

Your first sentence. Not eating enough carb to produce sufficient glucose. One point is that of gluconeogenesis, another point is that the human body can do very well in the absence of carbs i.e there is no such thing as an essential carbohydrate or an essential level of carbohydrates.
 
I would tend to agree with the GPs that poor peripheral circulation is more likely to be due to raised bg than to Metformin. For years I suffered from Raynaud's and terrible circulation to my extremities, due I now believe to untreated raised bg levels (which were not high enough for pre-diabetes to be diagnosed). Around August 2017 I found out about my A1c of 41 and began reducing the carbs in my diet. More recently I chose to start Glucophage and have been taking the maximum dose for some while. I am now seeing a gradual but very gratifying reduction in these long-term problems with my hands. Before they looked as if the fingers had been dipped in red ink up to the second joints. Now they look almost normal.

IMO the fact that you developed this known diabetic complication the day after starting Metformin is coincidence. It would be a pity if people considering taking Metformin, usually considered a valuable and harmless med, were to be deterred by your story.
 

Hi, I have watched some really good lectures [recommended on here] re low card diet and they make loads of sense but I have not been able to find anything on eating more fat an the effects on cholesterol. Can you point me in the right direction - good news about the red wine tho!
 
There is so much propaganda about fat causing high cholesterol, and that it is going to be dangerous - someone made it up and repeated it so often that it just had to be true.
My own experience, and that of Dr Atkins, was that my cholesterol went down and the ratios improved when eating low carb and the fats which came along with the meat and fish, plus olive oil.
The oldest people tend to have higher levels of cholesterol than the ones who died younger.
 
 
Hi. I've read recently that only 15% of the fat you eat is converted to blood cholesterol. The liver is the main producer of cholesterol and there is no indication that it is influenced to any extent by the fat you eat whereas carbs are easily converted to fat by the liver. I think there is little reliable scientific evidence in any direction on this and as fat has a fairly complex metabolic route in the body it doesn't directly influence the liver. That's my amateur take on it!
 
My take on this is: We know raised bg is extremely harmful. We know eating more carbs than our body can handle raises bg. (And, yes, lots of other factors can also raise bg.) Currently we do not know how harmful raised cholesterol in our blood is. We do not know if consuming saturated fats raises cholesterol in our blood. Therefore I prefer to eat VLC in order to keep my bg as low as possible, and this involves me in eating far more animal protein and fat than before. I have to eat something, and it's not (mostly) going to be carbs.
 
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