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? on Low Carb Diet -What if you don't like Meat?
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<blockquote data-quote="saz1" data-source="post: 54659" data-attributes="member: 13621"><p>Hi there,</p><p></p><p>and welcome. Obviously you are having a bit of a hard time with your sugars all over the place but there is light at the end of the tunnel. You don't have to eat bacon or other red meats to low carb. The amount of protein doesn't have to be raised loads. You can replace the starchy carbs by fresh and cooked veg so the meal doesn't become a chore. Also you don't have to use loads of cream and other fats to be able to low carb either. Nuts are a fantastic source of healthy fats as are seeds, small (or large) chunks of cheese are good as are handful of olives. Using olive oil in cooking and bits of butter doesn't have to mean dripping oily foods. You should study the carb contents of fruits since they are often very sugary. It is also useful to look at their GI values to determine blood sugar raising speed. Berries like starwberries, raspberries, blueberries and cherries are often well tolerated by us diabetics in moderation.</p><p></p><p>The question of amount of carbs is a good question. We are all different in ways we react to carbs. If you need to lose weight, you have to eat less carbs than the point when you stop losing weight. Some people are very restricted and only will have 30g or thereabouts. This means quite strict style since 1 slice of ryvita contains about 8 grams of carbs. Very low carbers often get all or most of their carbs from leafy greens and non starchy vegetables. The key is to test your blood at 1 and 2 hours after eating to find out which foods spike your sugars and then reduce or avoid these foods. I count myself to be restricted carber, I generally eat between 40-60 grams of carbs per day comfortably but no rice or potatoes. I probably have them now 1-2 times a month as a treat on a meal out. I use dreamfields low carb pasta 1-2 a month too since I found that it doesn't spike me much. I also have reintroduced a little bit of bread (1 slice 1-2 times per week) or oatcakes (2 once or twice a week) or ryvita (1-2 slices once in a blue moon) back too since I am ok with them too. But very controlled portions though. I'm a carb junkie so have to be very careful not to get my carb cravings back... I also use low carb alternative crackers, tortillas, shakes and bars which are available online.</p><p></p><p>I hope I'm making some sense here, you can always ask more questions if I've managedto confuse you now. :wink:</p></blockquote><p></p>
[QUOTE="saz1, post: 54659, member: 13621"] Hi there, and welcome. Obviously you are having a bit of a hard time with your sugars all over the place but there is light at the end of the tunnel. You don't have to eat bacon or other red meats to low carb. The amount of protein doesn't have to be raised loads. You can replace the starchy carbs by fresh and cooked veg so the meal doesn't become a chore. Also you don't have to use loads of cream and other fats to be able to low carb either. Nuts are a fantastic source of healthy fats as are seeds, small (or large) chunks of cheese are good as are handful of olives. Using olive oil in cooking and bits of butter doesn't have to mean dripping oily foods. You should study the carb contents of fruits since they are often very sugary. It is also useful to look at their GI values to determine blood sugar raising speed. Berries like starwberries, raspberries, blueberries and cherries are often well tolerated by us diabetics in moderation. The question of amount of carbs is a good question. We are all different in ways we react to carbs. If you need to lose weight, you have to eat less carbs than the point when you stop losing weight. Some people are very restricted and only will have 30g or thereabouts. This means quite strict style since 1 slice of ryvita contains about 8 grams of carbs. Very low carbers often get all or most of their carbs from leafy greens and non starchy vegetables. The key is to test your blood at 1 and 2 hours after eating to find out which foods spike your sugars and then reduce or avoid these foods. I count myself to be restricted carber, I generally eat between 40-60 grams of carbs per day comfortably but no rice or potatoes. I probably have them now 1-2 times a month as a treat on a meal out. I use dreamfields low carb pasta 1-2 a month too since I found that it doesn't spike me much. I also have reintroduced a little bit of bread (1 slice 1-2 times per week) or oatcakes (2 once or twice a week) or ryvita (1-2 slices once in a blue moon) back too since I am ok with them too. But very controlled portions though. I'm a carb junkie so have to be very careful not to get my carb cravings back... I also use low carb alternative crackers, tortillas, shakes and bars which are available online. I hope I'm making some sense here, you can always ask more questions if I've managedto confuse you now. :wink: [/QUOTE]
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