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Message: <blockquote data-quote="JoKalsbeek" data-source="post: 2058450" data-attributes="member: 401801">Hi [USER=507159]@PamJHS[/USER] , and welcome,Your doc was a little bit off, it seems... You see, there are carbs in vegetables, so that makes it a bit hard. Besides, a quarter of a plate of straight carbs (and I'm kind of assuming she meant potatoes, rice, pasta or corn with the carb thing), is still rather a lot for a T2. She's right about lowering carb content, but as it's a fairly new approach (well, not exactly new, but newly endorsed by the NHS), people don't seem to be quite clear yet of what it entails exactly. Personally, I have rheumatism (Sjögren's), and I've found the lowering carbintake also affects my joints. Turns out, carbs are inflammatory, and cutting right down on those didn't just put my diabetes into remission, I can actually hold a hairbrush again. And I'm not limping every day anymore either. So who knows, it might be helpful with your fybro and arthritis as well. Mind you, might. No promises. Just saying it made a difference for me in other areas, so it was a bonus, besides getting my bloodsugars down and dropping my weight 25 kilo's. And should you have a flare-up in the coming weeks, you should know that if you're succeptable to muscle and joint pain, the statins for your cholesterol may be the culprit. I had to come off them right-quick myself, it was hell. Thankfully, the low carb diet also fixed my cholesterol. So, yay! (It goes up a little at first, and then usually it comes down and the ratio's are alright too, which is what you're aiming for. So try not to worry if the statins don't pan out, okay?). So, now what? You cut carbs. It all feels really overwhelming at first, but you get used to it. I do advise you to go through your pantry and fridge and check the labels. Chuck out whatever has too many of them to avoid temptation, because you'll have some cravings in the first few days. When you read the label, what you need to know is that you're looking for the carbohydrates. The "Of which sugars" is completely useless, because all carbs, basically, turn to bloodglucose. So if you're checking carb content, most people here chuck whatever is above 5 grams per 100. It's a place to start. Stuff T2's can't process very well: Potatoes, bread (or anything made with wheat, like wraps and such), pasta, corn, rice and most fruit. (Berries and starfruit are okay, as are tomatoes.). Steer clear of cereals. Even sugar free, as it's all oat or corn based and that's just really not helpful to your bloodsugars. So what won't spike you? Meat, fish, poultry, above-ground veggies/leafy greens, most nuts, eggs, olives, extra dark chocolate (85% Lindt is great), cheese, double/clotted cream, and guess what? bacon just became your new best friend. Yes, even with slightly upped cholesterol, because most cholesterol is made by the liver, it's not so much coming from what we eat. So a big breakfat of bacon and eggs and such is actually fine. (Yeah, was a surprise to me too). And get yourself a meter. Test before a meal and 2 hours after the first bite. If your bloodglucose goes up by 2.0 mmol/l, there were more carbs in the meal than you could process effectively. If you stick with that rule of thumb, your bloodsugars will come down and you're headed the right way.One more thing... Are you on steroids for your other ailments? Because steroids make your bloodsugars go up too. Not saying you should quit them, as if you need them, you need them, but just saying, don't panic if the bloodsugars don't come down as fast as you'd want them to. It's an uphill battle when there are co-morbidities. So don't compare your numbers to those of people who've been at it for a while. We're all different and we all have different hurdles. You'll be okay. It's a bit of a steep learning curve, but you'll get there. Jo</blockquote>

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