Newbie

I'd strongly recommend testing your blood glucose when eating. That will show you what foods do to your blood glucose levels. All carbohydrates - that is both starches and sugars - are digested to glucose and so will raise glucose levels in the body. Starches are found in things like bread, rice, pasta, cereals, oatmeal etc. The question is how well our bodies can deal with those levels of glucose, both in terms of lowering them naturally through insulin action and avoiding damage from high glucose levels.

The essence of the T2 problem is that we cannot deal properly with carbohydrate (including sugars). That means that if nothing else changes and we continue to eat a high-carb diet, we are likely to end up with abnormally high levels of glucose in our system - not just in blood, but saliva, sweat, tears, the vitreous and aquaous humours in the eyes, etc.

The problem with that is that those levels of glucose will damage both nerves and capillaries, and that can lead to physical problems. I developed neuropathy in my feet while my blood glucose was around 44/45 mmol/mol, which is far from the highest, and that was only one of a large number of really unpleasant symptoms. Other people seem to be able to tolerate higher glucose levels without obvious difficulty.

My conclusion back in 2019 was to cut the problem off at source by cutting back drastically on carb eaten. That worked for me, very quickly and effectively, and I haven't had anything other than normal blood glucose results since January 2020.

Best of luck. This forum is a great resource, and questions are strongly encouraged.