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Message: <blockquote data-quote="ianf0ster" data-source="post: 2720039" data-attributes="member: 506169">Hi [USER=591339]@sheepshanks[/USER] and welcome to the forum.There are 2 main reasons why meals for Type 2 Diabetes control/remission are tricky.1. Back in the 1980's the low fat fad caught on and doctors started advising all their patients (including diabetics) to eat lots of fruit and whole grains, but little fat. Not so many years ago this forum was fairly intolerant of a low Carbohydrate way of eating for Type 2, in contrast to now when the majority of people posting at least cut down on carbs. So the medical profession and nutritionists just have not yet caught up.2. We Type 2 diabetics tend to be a varied bunch. Different genes, gut biome, Insulin Resistance etc., so what may be fine for one may not be good for another. The only way to know whether our bodies can deal well with what we eat and how much of it is to test our meals with either a BG meter (finger prick tests) or a Continuous Glucose Meter (CGM).Here's a link to a blog entry which explains the basics, written by one of our members: [URL unfurl="true"]https://josekalsbeek.blogspot.com/2019/11/the-nutritional-thingy.html[/URL]That is measuring blood Glucose readings in UK units mmol/L, I don't know which units you use in Canada, in order to convert them to US units (mg/dL) you just need to multiply them by 18. There is more about this here: [URL unfurl="true"]https://www.diabetes.co.uk/blood-sugar-converter.html#:~:text=mmol%2FL%20is%20the%20most,known%20as%20millimolar%20(mM).[/URL]</blockquote>

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