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<blockquote data-quote="ianf0ster" data-source="post: 2472727" data-attributes="member: 506169"><p>I was never as skinny as your 3 above, but I too was/am a TOFI (Thin Outside, Fat Inside ) Type 2 Diabetic. </p><p>It was because of that I chose Low Carb over the Very Low Calorie Diet or Fasting routes to achieve remission from Type 2.</p><p></p><p>I did lose some weight, but probably 4lbs of that was water retention loss due to eating such a lot less carbohydrates.</p><p></p><p>You don't have to drink Milk or eat cheese or yogurt in order to consume enough fat to stabilise weight. Eggs, Olives and Avocados are high in fat, so too are Salmon, Trout, Mackerel and Sardines. Macadamia nuts and Brazil nuts too are very high in fat (and quite low in carbohydrates. But as [USER=155453]@catinahat[/USER] said, it's a combination of both extra Protein as well as extra Fat you need to make up for the reduction in Carbohydrates.</p><p></p><p>For those who can afford it I strongly advise getting a Blood Glucose meter and testing outypour own reaction to different foods because there may be some carby food that affect you much less than you may think - and without testing you have no way of knowing that you can tolerate them better than some other Type Diabetic can. Test just before eating and then 2hrs after first bite looking for a rise of 2.0 mmol or less. Good (cheap meters in the UK are the SD Gluco Navii and the Spirit TEE2+. A starter pack costs around £15 and extra pots of test strips (of which you will need several) cost between £8 and £10 per pot of 50.</p><p></p><p>So far as Lactose intolerance is concerned, many people find that because fermentation reduces the lactose in dairy products, many moderately lactose intolerant people can drink Kefir, cultured Buttermilk, eat yogurt and fermented cheeses such as Swiss, Parmesan, Cheddar. Cottage Cheese, is also low in lactose as is Feta Cheese if its made from goat or sheep milk</p><p></p><p>Here is a link to 'a lactose intolerant's guide to cheese' : <a href="https://oldeuropecheese.com/blog/a-lactose-intolerants-guide-to-cheese/" target="_blank">https://oldeuropecheese.com/blog/a-lactose-intolerants-guide-to-cheese/</a></p><p></p><p>Here is a link to JoKalsbeek's wonderful 'Nutritional thingy' : <a href="https://www.diabetes.co.uk/forum/blog-entry/the-nutritional-thingy.2330/" target="_blank">The Nutritional Thingy. | Diabetes Forum • The Global Diabetes Community</a></p></blockquote><p></p>
[QUOTE="ianf0ster, post: 2472727, member: 506169"] I was never as skinny as your 3 above, but I too was/am a TOFI (Thin Outside, Fat Inside ) Type 2 Diabetic. It was because of that I chose Low Carb over the Very Low Calorie Diet or Fasting routes to achieve remission from Type 2. I did lose some weight, but probably 4lbs of that was water retention loss due to eating such a lot less carbohydrates. You don't have to drink Milk or eat cheese or yogurt in order to consume enough fat to stabilise weight. Eggs, Olives and Avocados are high in fat, so too are Salmon, Trout, Mackerel and Sardines. Macadamia nuts and Brazil nuts too are very high in fat (and quite low in carbohydrates. But as [USER=155453]@catinahat[/USER] said, it's a combination of both extra Protein as well as extra Fat you need to make up for the reduction in Carbohydrates. For those who can afford it I strongly advise getting a Blood Glucose meter and testing outypour own reaction to different foods because there may be some carby food that affect you much less than you may think - and without testing you have no way of knowing that you can tolerate them better than some other Type Diabetic can. Test just before eating and then 2hrs after first bite looking for a rise of 2.0 mmol or less. Good (cheap meters in the UK are the SD Gluco Navii and the Spirit TEE2+. A starter pack costs around £15 and extra pots of test strips (of which you will need several) cost between £8 and £10 per pot of 50. So far as Lactose intolerance is concerned, many people find that because fermentation reduces the lactose in dairy products, many moderately lactose intolerant people can drink Kefir, cultured Buttermilk, eat yogurt and fermented cheeses such as Swiss, Parmesan, Cheddar. Cottage Cheese, is also low in lactose as is Feta Cheese if its made from goat or sheep milk Here is a link to 'a lactose intolerant's guide to cheese' : [URL]https://oldeuropecheese.com/blog/a-lactose-intolerants-guide-to-cheese/[/URL] Here is a link to JoKalsbeek's wonderful 'Nutritional thingy' : [URL='https://www.diabetes.co.uk/forum/blog-entry/the-nutritional-thingy.2330/']The Nutritional Thingy. | Diabetes Forum • The Global Diabetes Community[/URL] [/QUOTE]
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