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<blockquote data-quote="JoKalsbeek" data-source="post: 2449776" data-attributes="member: 401801"><p>]</p><p></p><p>Believe it or not, it's not the end of the world. You <em>know</em>, at least. I never was told my results were prediabetic, and I ended up walking around undiagnosed with T2 for years, with damage and misery along the way. You, however... You know! Yay! Now you can do something before things go massively wrong, which is such a good thing! (Seriously, it is!). And you don't even have to give up chocolate. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> Mind you, when you start low carbing, if you're not into really dark chocolate... It'll come. Your palette'll change as you get used to less sugar, and the once insanely bitter 100% will have sweet, sour, vanilla and fruity notes. (Peruvian is heaven. So much more flavour to it when your tongue becomes more sensitive!). However, if it is a bit much for you at the mo, try a square of Lindt 85% with a bit of butter, a sip of cream or together with a pecan or walnut. No need to give up chocolate, just go for the better quality stuff. It's more expensive, but you need less to hit the spot, and it's a decadence a lot of people don't afford themselves for whatever deluded reason. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p></p><p>Since you're on a statin for something you actually do need them for (they're often handed out like candy when people don't have proper high cholesterol), you'll need to know that that stuff can cause a rise in blood sugars. For some it even triggers T2. So what do you do? You work around it. If you can't change one thing that ups blood sugars, change another. Going low carb should help you get your blood sugars back into the normal range, and I don't think you'll have to change all that much at this point. Skip bread, spuds, rice, cereals/weetabix, underground veggies and corn. Add in more meat, fish, poultry, full fat dairy, eggs, above ground/leafy green veg and of course, extra dark chocolate. You'll be fine. Stick with that and your blood sugars should remain in the normal range. And get yourself a meter, see whether it's doing enough and tweak as you go. In The Nutritional Thingy there's a bit on how to use it effectively.</p><p></p><p>You'll be okay. I promise!</p><p>Jo</p></blockquote><p></p>
[QUOTE="JoKalsbeek, post: 2449776, member: 401801"] ] Believe it or not, it's not the end of the world. You [I]know[/I], at least. I never was told my results were prediabetic, and I ended up walking around undiagnosed with T2 for years, with damage and misery along the way. You, however... You know! Yay! Now you can do something before things go massively wrong, which is such a good thing! (Seriously, it is!). And you don't even have to give up chocolate. ;) Mind you, when you start low carbing, if you're not into really dark chocolate... It'll come. Your palette'll change as you get used to less sugar, and the once insanely bitter 100% will have sweet, sour, vanilla and fruity notes. (Peruvian is heaven. So much more flavour to it when your tongue becomes more sensitive!). However, if it is a bit much for you at the mo, try a square of Lindt 85% with a bit of butter, a sip of cream or together with a pecan or walnut. No need to give up chocolate, just go for the better quality stuff. It's more expensive, but you need less to hit the spot, and it's a decadence a lot of people don't afford themselves for whatever deluded reason. ;) Since you're on a statin for something you actually do need them for (they're often handed out like candy when people don't have proper high cholesterol), you'll need to know that that stuff can cause a rise in blood sugars. For some it even triggers T2. So what do you do? You work around it. If you can't change one thing that ups blood sugars, change another. Going low carb should help you get your blood sugars back into the normal range, and I don't think you'll have to change all that much at this point. Skip bread, spuds, rice, cereals/weetabix, underground veggies and corn. Add in more meat, fish, poultry, full fat dairy, eggs, above ground/leafy green veg and of course, extra dark chocolate. You'll be fine. Stick with that and your blood sugars should remain in the normal range. And get yourself a meter, see whether it's doing enough and tweak as you go. In The Nutritional Thingy there's a bit on how to use it effectively. You'll be okay. I promise! Jo [/QUOTE]
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