Low Carb not doing the trick

How "low" is your current regime?
It might need to be a bit lower second time round.
Weight gone back on?

 

Maybe try a week or two of pure carnivore.. animal products only?
Virtually zero carb.

 

From the sounds of things, not only have you been putting more glucose into your body, you've been creating more liver fat by drinking alcohol. It's cumulative, and the longer it goes on the longer it takes to fix.

 

I thought red wine was good for type 2 diabetics. What have I missed? DH makes lovely red wine from frit from our garden.

 

It's generally fine from a short term blood glucose perspective, but alcohol promotes the deposition of liver fat and thus insulin resistance. In excess it won't be doing anyone any good, but an already metabolically challenged type 2 should be extra vigilant. In my opinion anyway. Not trying to tell people what to do.

 

In my opinion if you have been complacent and the damage has been done over the last 2 years - the damage is not going to be repaired/fixed in a week or 2. About 3 years ago, I was around 16.5 at diagnosis - it took me a few months to get to non diabetic levels (have a look at my signature strip) and to be honest I occasionally have the odd treat but most of the time I am quite strict with myself. You may have to go lower carb than before to get the same result this time. Good luck - it's a marathon not a sprint

 

Hi there, I find it's the unobvious ones that are most dangerous when you are low carbing! It's easy to see at a glance those things that are high carb or sugar loaded, but when I was first diagnosed I found that the things I was forgetting to bolus for were the sauces, the pickles, the accompaniments, the higher carb veg and so on. Would you mind giving us a sample of your meals?, we might spot something lurking there. x