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Newly diagnosed prediabetic, feeling bewildered
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<blockquote data-quote="DianaMC" data-source="post: 2044439" data-attributes="member: 488381"><p>The course is once weekly for 4 weeks; then there are monthly follow up sessions for maintenance.</p><p></p><p>I feel I have benefitted from the NHS advice to some degree. I think it really depends on where the person has started from though. In my case I didn’t have a sky high blood glucose reading and had not reached the level of fully fledged type 2 diabetes. Many people seem to say that with prediabetes you don’t have so much work to do.</p><p></p><p>When I had my blood retested as part of a routine check before an operation (6 months later) it had moved down from 43 to 42 - it’s progress. I’d like it to drop a bit further to be out of prediabetes. Only time will tell if the approach I’m following will achieve that. I’ve mixed the NHS ideas with my own conclusions that a certain (low) level of carb suits me.</p><p></p><p>Also significant is that I developed quite a sweet tooth after needing to cut fats out of my diet when I had severe gallbladder disease. I think I became tolerant to sugar - as happens with an addictive pattern. So eating carbs became a habit. It worked best for me to wean myself off them. So, gradually reducing, swapping, etc was a positive strategy.</p><p></p><p>There’s no doubt in my mind that the odd teacake with butter (once a month or less) is a better choice for me than a weekly (or twice weekly) helping of buttercream filled and covered cake from a coffee outlet.</p><p></p><p>Although weight loss is not needed by all prediabetics or diabetics, the NHS course info included education in the processes of how insulin operates in the body - it became clear to me that less body mass (through weight loss) could positively influence blood sugar level.</p><p></p><p>The NHS model used to include a link between saturated fat and insulin resistance. However, recent studies have disputed that and the NHS literature was changed quite recently (we were asked to cross that bit out of the printed course booklet one week!) But the NHS still considers saturated fat a risk for cardiovascular ill health.</p><p></p><p>Thing is, if anyone takes a lot of carb out of their diet, they will tend to feel hungry. Fat fills you up. It’s the same issue in reverse of what many dietary ‘healthy eating’ approaches have focussed on for decades (it used to be all about keeping fat intake low and favouring carbs - or, more accurately, favouring fruit and veg. Anyone with diabetes issues may have to be more careful with fruit, in particular - and with root veg. </p><p></p><p>In my opinion potatoes are the worst. But part of the problem is - like with pastry/bread/flour products - they’re around everywhere if you happen to eat out at all! So it’s not easy to keep it low carb in that context - requires some effort to hunt down the right types of foods.</p></blockquote><p></p>
[QUOTE="DianaMC, post: 2044439, member: 488381"] The course is once weekly for 4 weeks; then there are monthly follow up sessions for maintenance. I feel I have benefitted from the NHS advice to some degree. I think it really depends on where the person has started from though. In my case I didn’t have a sky high blood glucose reading and had not reached the level of fully fledged type 2 diabetes. Many people seem to say that with prediabetes you don’t have so much work to do. When I had my blood retested as part of a routine check before an operation (6 months later) it had moved down from 43 to 42 - it’s progress. I’d like it to drop a bit further to be out of prediabetes. Only time will tell if the approach I’m following will achieve that. I’ve mixed the NHS ideas with my own conclusions that a certain (low) level of carb suits me. Also significant is that I developed quite a sweet tooth after needing to cut fats out of my diet when I had severe gallbladder disease. I think I became tolerant to sugar - as happens with an addictive pattern. So eating carbs became a habit. It worked best for me to wean myself off them. So, gradually reducing, swapping, etc was a positive strategy. There’s no doubt in my mind that the odd teacake with butter (once a month or less) is a better choice for me than a weekly (or twice weekly) helping of buttercream filled and covered cake from a coffee outlet. Although weight loss is not needed by all prediabetics or diabetics, the NHS course info included education in the processes of how insulin operates in the body - it became clear to me that less body mass (through weight loss) could positively influence blood sugar level. The NHS model used to include a link between saturated fat and insulin resistance. However, recent studies have disputed that and the NHS literature was changed quite recently (we were asked to cross that bit out of the printed course booklet one week!) But the NHS still considers saturated fat a risk for cardiovascular ill health. Thing is, if anyone takes a lot of carb out of their diet, they will tend to feel hungry. Fat fills you up. It’s the same issue in reverse of what many dietary ‘healthy eating’ approaches have focussed on for decades (it used to be all about keeping fat intake low and favouring carbs - or, more accurately, favouring fruit and veg. Anyone with diabetes issues may have to be more careful with fruit, in particular - and with root veg. In my opinion potatoes are the worst. But part of the problem is - like with pastry/bread/flour products - they’re around everywhere if you happen to eat out at all! So it’s not easy to keep it low carb in that context - requires some effort to hunt down the right types of foods. [/QUOTE]
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