Have you gotten your BG steady and in good range? What meds are you taking and what do your meals consist of? Have you tried LCHF?
Hello Natroscoe30. Welcome to the Forum. Go to the top of this page and tap on FORUMS - scroll down to FOOD and NUTRITION, there you will see: Low Carb Diet, - Low Calorie Diet, - Weight Loss and so on. Hope this has been of help to you?
I'm on lantus as a back ground and nova rapid with my mealsit can be common to feel hungry at higher levels of blood sugar as the glucose that is in your blood stream isn't getting to feed the cells of your body....
how are your readings of a day?
Can you be more specific?Yes more or less just made a few adjust ments just don't seem to be able to get my head round losing weight I seem to feel Hungary and obviously when it's low feel Hungary aswell
Have you gotten your BG steady and in good range? What meds are you taking and what do your meals consist of? Have you tried LCHF?[/QUOTE
It commonly refers to consuming low amounts of carbohydrates, moderate amounts of protein, and high levels of fat.Correct me if I am wrong? LCHF = Low Calorie High Fat.
You're making the mistake of assuming that "skinny" is a good thing. I associate the word with "malnourishment." It's also difficult to say that it has worked for generations when the life expectancy 100 years ago was less then 50 years of age (largely due to malnourishment and lack of medicine).My personal opinion is that sustained weight loss comes from a change in lifestyle not a short or even long term diet. So if you're not the dieting type you're setting yourself up for failure from the start. I lost about 50 pounds 3 years ago switching from my regular meals to more plant based meals. Been doing that ever since and i've never been more energetic than ever even in the year is lost the 50 pounds. Remember that the skinniest people in the world (that have proper access to food) generally have a plant based diet, introducing fat into those cultures has never failed to lead to a more obese society.
I basically just started switching the ratios on my plate. Meaning when 3/4 of my plate used to be meat and white starch food and 1/4 veggies now it's the other way around 3/4 veggies and 1/4 meat and or white starch food.
My insulin intake also dropped significantly, lantus down 6 units and novorapid down 20 units though i do believe a LCHF diet will decrease this even further. Do note that i'm not against LCHF diet i just feel that something that has worked for generations might have a better long term chance than the current popular diet (whichever one it may be). I have seen some people have great success with a LCHF diet or a variation thereof so the worst thing you can do is keep the status quo.
Good luck with your weight loss in any case.
You're making the mistake of assuming that "skinny" is a good thing. I associate the word with "malnourishment." It's also difficult to say that it has worked for generations when the life expectancy 100 years ago was less then 50 years of age (largely due to malnourishment and lack of medicine).
I think we'd all agree that leafy green vegetables should be in just about every persons' diet. However, that's much more specific than a "plant-based diet." I'm not aware of any science supporting a plant-based diet, and many people find that plant-based foods are some of the biggest contributors to weight gain (and high blood sugar): potatoes, grains, and fruit for example.
I would tend to agree with you that introducing fats into a diet heavy in plant-based foods can promote unhealthy weight gain. However, it works both ways. Introducing (certain) plant-based foods into a diet heavy in fat can promote unhealthy weight gain. It isn't necessarily one or the other, but the combination of the two that promotes unhealthy weight gain.
In the end, you are absolutely right about this needing to be more than a diet. Permanent lifestyle changes must be made in order to generate sustainable long-term weight loss.
excerpt
Diabetes
Plant-based diets may offer an advantage over those that are not plant based with respect to prevention and management of diabetes. The Adventist Health Studies found that vegetarians have approximately half the risk of developing diabetes as nonvegetarians.19 In 2008, Vang et al20 reported that nonvegetarians were 74% more likely to develop diabetes over a 17-year period than vegetarians. In 2009, a study involving more than 60,000 men and women found that the prevalence of diabetes in individuals on a vegan diet was 2.9%, compared with 7.6% in the nonvegetarians.17 A low-fat, plant-based diet with no or little meat may help prevent and treat diabetes, possibly by improving insulin sensitivity and decreasing insulin resistance.
Barnard et al21 reported in 2006 the results of a randomized clinical trial comparing a low-fat vegan diet with a diet based on the American Diabetes Association guidelines. People on the low-fat vegan diet reduced their HbA1C levels by 1.23 points, compared with 0.38 points for the people on the American Diabetes Association diet. In addition, 43% of people on the low-fat vegan diet were able to reduce their medication, compared with 26% of those on the American Diabetes Association diet.18
Conclusion
A diet rich in carbohydrate and fiber, essentially based on legumes, vegetables, fruits, and whole cereals, may be particularly useful for treating diabetic patients because of its multiple effects on different cardiovascular risk factors, including postprandial lipids abnormalities.
Conclusion
Finally, we would like to add that plant-based diets are not only low in disease-promoting substances (e.g., cholesterol, saturated fat, oxidants, trans fatty acids, arachidonic acid, and total fat), but also high in protective dietary factors (e.g., antioxidants, folate, soluble fiber, saponins, flavonoids, carotenoids, isoflavones, soluble fiber, plant sterols, and optimal n-6:n-3 ratio) (6). This type of diet not only contributes to weight loss and the prevention of many chronic diseases, but also results in plasma cholesterol lowering of the same magnitude as achieved by statin drugs, a 40% reduction in low-density lipoprotein cholesterol after 1 year, and the reversal of heart disease (7).
I was just about to reach for a biscuit when I was reading your post. I stopped halfwayI halways been in ballet, ever since I remember myself. My mother used to say that I danced first and then walked. As you can imagine, being diagnosed with Type 1 diabetes was a complete shock as it instantly meant that I would not be able to dance again…
Because of my ballet training, I always followed a very careful diet. Even a minor change in weight could burden my toes, my ankles, my knees, hips and waist.
Therefore, diabetes did not change anything with regards to my diet. Athletes and dancers already eat like a diabetics.
I can tell you what I do and, hopefully, this will help you.
Firstly, I am at around 30 grams of carbohydrates per meal. This means an overall of 90 grams of carbohydrates per day. (I do not know if this is considered a high or a low carbohydrate diet.)
My carbohydrates come from fruits, unprocessed rye bread (I have found that the "Schneider Brot Veggie Rye Bread" at Waitrose has the lowest glycemic index, so far), Semi-skimmed milk and 0%fat “Fage” Greek yogurt.
I rarely use any butter as I prefer a spoonful of olive oil in meals, instead.
I allow myself treat of 1 digestive biscuit every 2-3 days.
I do not even touch potatoes, rice, pasta, cakes and any kind of desserts, any kind of sauce and condiments, breaded foods and meals like pizza or takeaways are completely out of my diet. But, this is not a new adjustment for me; I always avoided these types of foods.
Meat/fish/poultry and protein in general does not exceed 140-160 grams per meal (which means that if I decide to have poultry and cheese, these combined, will not exceed 160 grams.) I have lots and lots of fresh salads and I do not bolus for them.
I avoid eggs as they spike my blood sugar.
A typical day is like this:
Breakfast: Coffee with canderel and a spoonful of single cream 9I do not bolus for this)
200 grams 0% greek yogurt with lots of cinnamon (I personally like cinnamon): 8 grams of carbs
1 fruit of choice, estimated at around 10-15 grams of carbs
And If I can and have room for more carbs then, I will add a slice of rye bread.
Lunch: Salad of choice. Protein of choice (I have observed that my body responds nicely to salmon and fish in general so I prefer to have salmon 3-4 times per week.
1 big banana which is usually around 30 grams of carbs.
Alternatively, I will have another fruit in case I want to add 1 digestive biscuit.
Dinner: Usually, 207 ml milk.
I combine milk with either 40 grams of all bran or 2 slices of rye bread with butter and 40 grams of cheese, you can add some tomato if you want and make it more tasteful.
Alternatives also include pulses, seeds and grains but, I avoid nuts as they are very calorific (although wonderfully nutritious).
I think that the idea is to work with correct combinations, for example do not choose to have a banana and a biscuit or bread and olive oil in your meal and cheese. (go easy on the cheese as it has great fat content).
When it comes to being hungry unfortunately, I tend to deal with this as an athlete/dancer and reply to you ‘So what?”
Unless you have a hypoglycemia and you are feeling hungry because of it.
Felling hungry is not the end of the world and, honestly, you will feel hungry in the beginning until your body adjusts to your new diet and portions. You will be hungry for a month or so and then you will get used to it.
I do not want to sound strict but, hunger is an over-estimated feeling… Athletes/dancers/artists/models, spend their life feeling hungry… You get used to it after a while. (Obviously, I am not referring to neuroses and anorexia)
I hope this helped a little...
Regards
Josephine.
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