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Message: <blockquote data-quote="Lamont D" data-source="post: 2643349" data-attributes="member: 85785">When I say zero carbs I only eat above ground salad vegetables, pieces of fruit, limited, and avoid starchy veg particularly spuds! From normal, a medium sized baked potato had a reading of eighteen mmols, and yes I did retest! Soups, stews, curries and such should be made from scratch, most shop bought foods are full of hidden additives and industrial sugars, sweeteners which I have found to be not good, I will add the food industry filling basic production foods with oils, soya, palm oil and other such ****, that how it gets through stsndards, is a mystery.Good saturated fats, natural saturated fats, are so much better to cook with, my endocrinologist who studied the impact on patients either having vegetable oil or saturated fats, told me, that, the science shows it is better without vegetable oils. Especially for my cholesterol.I can't have grains particularly wheat. And it is not gluten intolerance. (Again don't eat wheat advised!) What the food industry replace the gluten with is potato starch! Mind blowing to someone with an intolerance to certain starchy vegetables!I'm intrigued about your hypos, not the Gliczide ones, but before them! Did you find out what was causing it?Hypoglycaemia is not that rare, because at times even normal people go below the hypo level. But it is a single episode, it does need help if they persist and episodes recur more often.I don't even try to go above normal, around 7.5 mmols, when the trigger for the overshoot will happen.,  S so I'm very careful and along with intermittent fasting, is now I cope! And it works for me!As a nurse you should understand the logic of what I'm doing! The health advice goes against everything I have learned and experienced with my condition.Best wishes and keep asking!</blockquote>

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