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My Numbers & Progress Today

Robcameron

Member
Messages
16
Location
aberdeenshire
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dear all,

I'm posting my numbers today, more to keep me motivated, and to let you all know what's happening with my Keto Diet & Internitand fasting and the use of the Freestyle Libre.

Meals today

  • Breakfast 12:00 pm - Scrambled eggs, mushrooms, peppers, spinach, courgette cooked in coconut oil and sprinkled with sunflower seeds and two rashers of bacon ( is bacon ok ) ...????

  • Dinner 5:30 pm - Homemade curry - spices, onions, chili, garlic, fresh tomatoes & a spoon of Greek yogurt and served with cauliflower rice.

  • Snacks - cashew Nuts ( that will change on Sunday to Brazil nuts )

  • The last graph image is my numbers over the space of 23 days of 90 ( i think )

  • The overall feeling in the diet & Fasting - This really really works for me and when I'm back in the kitchen as I'm a chef ( I feel this will work... which is a top priority for me )

QUESTION -

My Numbers are dropping into the RED in the early hours of the morning... is this normal and is it something i should be worried about..?????

Any advice on my diet and images below are more than welcome


 
Bacon is practically compulsory.

The libre is notoriously inaccurate under 4. You need to fingerprick to confirm. I am ALWAYS hypo overnight, a finger prick always shows above 4.
 
xfieldok said:
Bacon is practically compulsory.

The libre is notoriously inaccurate under 4. You need to fingerprick to confirm. I am ALWAYS hypo overnight, a finger prick always shows above 4.
Click to expand...

Thanks for the advice, i shall do that just to make sure... no harm there
 
Yes bacon is certainly allowed.

You may find after a while that you don't need to snack so much so just make sure you don't do it out of habit. Have a look at the recipes on diet doctor- I'm just sad you're not in Australia- you could run a restaurant which lists the carb content of the meals making it easier for us all to eat out when we are allowed to do that again.
 
Is bacon okay?

Nope, it's not okay.

It's manna from heaven and perfection. Nothing "okay" about it, don't do it an injustice by just calling it "okay"....!


Seriously, your meals sound absolutely amazing. When you go back to work you might want to make it known you offer low carb alternatives? I always have to ask for stuff to be left off and for extra leafy greens to be added. One place, upon my reservation, researched keto overnight, and made me the most amazing goat's cheese salad which wasn't even close to anything they had on the menu. Made quite the impression. ("Oh, you're the keto lady! I'll let the kitchen know you're here!"). Places like Five Guys offer burgers without a bun, either wrapped in lettuce or served with a pile of salad, bacon etc on. It's nice if there's something available which doesn't require a lot of explaining, and won't raise eyebrows. While restaurants can cater to the lactose intolerant, and regularly to coeliacs, there's almost no place that can adjust a menu to low carb or keto without being told explicitly what to leave out. There's a restaurant chain here in the Netherlands that can cater to every single allergy or sensitivity.... And I do mean a long list of them. And yet, carbs are not among them. I had the meals adjusted so no spuds and the like... Then it turned out the sauce was made with spoonfulls of brown sugar. (I ordered meat so I thought it'd be fine.). I love the place, they have stunning dishes that can make me emotional, they're so good... But I don't trust them not to load me up with sugar, after repeatedly saying I have to avoid the stuff. I love them, and they tried... But it just wasn't do-able, not for their kitchen and not for me.

Just something to take into consideration... If at the bottom of the menu you can add *can be adjusted for low carb/keto upon request.... There's not a whole lot of us out there, but the odd customer who would appreciate it will remember you for the rest of their dining-out lives. And will hopefully tip accordingly.
 
Just a thought. When you get back to work, if you are a chef that is always tasting your dishes, those carbs will add up.
 

Thanks for your comments and advice. It's certainly something i will give close consideration to

Thanks Again
 
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