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LOW CARB SUCCESS STORIES
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<blockquote data-quote="Grazer" data-source="post: 178028" data-attributes="member: 31362"><p>Hope I'm writing this in the right place! I was diagnosed in november 2010 as a T2, 60 years old, and placed on "diet and exercise" to control it. The dietician told me to eat lots of starchy foods, and told me for example that I didn't eat enough potatos. I increased my intake, but took BS readings after sample meals.2 hours after one starchy meal with boiled potatos etc, my readings were 13.1. I often had readings over 11. I started to change the meals that gave me high readings without knowing what a low carb diet was; I ignored the dietician and went back to less spuds. I started to realise that reducing carbs reduced my readings. I had fish without batter and pasta fusili, which I read had a low GI, rather than spaghetti. I changed my bread to burgen linseed and soya which reduced my post-lunch readings. Pizzas and wraps went. Pork pies were replaced in salads with cold meat or fish.</p><p>My post meal BS readings now rarely go over 8, and average less than 7. I've lost over a stone (although I've not been trying to; my BMI was only 25 anyway, but now it's 23) and my blood pressure is down. Fasting glucose levels are down from just over 7 to just over 6. So lowish carbs seem to suit me.</p><p>Two things I tried recently - probably old hat to you experienced ones.</p><p>I bought some low-carb tortilla wraps from the low carb megastore. I feared the worse, but they tasted just like the normal white flour wraps. Had them with crispy duck - yum! Had three wraps which would have been a disaster normally, but BS 2 hours later were just 6.8</p><p>Also got some "carbalose flour". I make my own pizzas with a bread machine, but using normal flour had BS of 11.1. Tried a rye flour, had BS of 9.7 so a bit better, but the pizza was like a dog biuscuit! Inedible! Used the carbalose, not as nice as normal flour but O.K and much better than the dog biscuit, and had BS of 6.4! So it does work! Looks a bit funny in terms of consistency, and need a bit more water than usual plus a bit more cooking at a lower temp, but if you like your flour type foods then might be worth a try. Bit expensive though! </p><p>Malcolm</p></blockquote><p></p>
[QUOTE="Grazer, post: 178028, member: 31362"] Hope I'm writing this in the right place! I was diagnosed in november 2010 as a T2, 60 years old, and placed on "diet and exercise" to control it. The dietician told me to eat lots of starchy foods, and told me for example that I didn't eat enough potatos. I increased my intake, but took BS readings after sample meals.2 hours after one starchy meal with boiled potatos etc, my readings were 13.1. I often had readings over 11. I started to change the meals that gave me high readings without knowing what a low carb diet was; I ignored the dietician and went back to less spuds. I started to realise that reducing carbs reduced my readings. I had fish without batter and pasta fusili, which I read had a low GI, rather than spaghetti. I changed my bread to burgen linseed and soya which reduced my post-lunch readings. Pizzas and wraps went. Pork pies were replaced in salads with cold meat or fish. My post meal BS readings now rarely go over 8, and average less than 7. I've lost over a stone (although I've not been trying to; my BMI was only 25 anyway, but now it's 23) and my blood pressure is down. Fasting glucose levels are down from just over 7 to just over 6. So lowish carbs seem to suit me. Two things I tried recently - probably old hat to you experienced ones. I bought some low-carb tortilla wraps from the low carb megastore. I feared the worse, but they tasted just like the normal white flour wraps. Had them with crispy duck - yum! Had three wraps which would have been a disaster normally, but BS 2 hours later were just 6.8 Also got some "carbalose flour". I make my own pizzas with a bread machine, but using normal flour had BS of 11.1. Tried a rye flour, had BS of 9.7 so a bit better, but the pizza was like a dog biuscuit! Inedible! Used the carbalose, not as nice as normal flour but O.K and much better than the dog biscuit, and had BS of 6.4! So it does work! Looks a bit funny in terms of consistency, and need a bit more water than usual plus a bit more cooking at a lower temp, but if you like your flour type foods then might be worth a try. Bit expensive though! Malcolm [/QUOTE]
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