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<blockquote data-quote="pavlosn" data-source="post: 2075201" data-attributes="member: 22572"><p>Hi Sheila and welcome to our forum</p><p></p><p>I hope you are not finding all the advice too confusing given that it probably contradicts what you have read in the diabetes UK site and been told in the workshop you have attended.</p><p></p><p>Basically there are two schools of thought with regards to managing diabetes and bringing glucose levels down.</p><p></p><p>Both agree that effective treatment is through a combination of lifestyle changes to a healthier diet and more exercise and if necessary medication.</p><p></p><p>Where the two disagree is on what constitute a healthy diet for a diabetic.</p><p></p><p>Now all our food consists of a combination of three main macronutrients fats (eg butter, cream, oil), protein (eg meat, fish, poultry) and carbohydrates ( pasta, bread, sugar, rice, potatoes).</p><p></p><p>It is important to realise that foods high in carbohydrates ( not just sugar) are the ones that cause our blood glucose levels to rise the most. Carbohydrates are the go to substances for our body to obtain a quick source of energy by converting them to glucose which enters our bloodstream following digestion. Glucose is necessary fuel for our body cells but for the glucose to leave our blood and enter the cells insulin, a hormone secreted by the beta cells in our pancreas when high blood glucose levels are detected is needed. In diabetics though this self regulating mechanism does not work properly, either because the pancreas does not produce enough insulin (type 1 diabetes) or insulin is produced but the body is resistant to it and does not use it properly to get the glucose into our cells (type 2 diabetes).</p><p></p><p>Foods rich in fats and proteins do not get converted to glucose quite as fast or to the same extent.</p><p></p><p>So in order to control glucose levels it is important to control consumption not just of sugar but of all carbohydrate rich food.</p><p></p><p>Where the two approaches differ is the extent that this carb restriction should take.</p><p></p><p>Most doctors ask diabetics to still eat plenty of "healthy" carbohydrates such as brown bread rice etc.</p><p></p><p>The approach promoted by many on this forum based on their own experiences is that all carbohydrates should be greatly restricted or in some cases almost eliminated from our diet. As the calories one gets from this food group have to be replaced from somewhere in order to have the necessary energy to carry on with the business of living foods high in fat and to a lesser extent protein are substituted for the carb rich food, hence the suggestion for bacon and eggs instead of porridge for breakfast. Your reaction to this was to say that this was too much of the wrong type of fat. A sensible reaction based on what doctors/nutritionists have been telling us. Experience has shown though that this is not the case. Faced with a lack of carbohydrates to provide us with energy the body turns to burning fat for its needs, instead of storing it that it would have done otherwise. The result is a surprising improvement in cholesterol and triglyceride counts following adoption of a low carb diet.</p><p></p><p>But how much does one need to restrict carb intake to manage his/her levels?</p><p></p><p>As you correctly pointed out the only way to answer this is through trial and error. But relying on the glucose count carried out by your doctor/nurse will not provide feedback to you that is frequent enough to allow you to do so. As you say if you do not lower your levels by your next visit you may be put on insulin. Why risk it if you do not need it?</p><p></p><p>The answer has already been suggested to you by another poster. </p><p></p><p>You need to buy yourself a glucose monitor and self test. Ideally you should test before and two hours after each meal. If the after count is more than 2 mmol more than the before count, then that meal contained too many carbs for you. Next time you have it you should reduce whatever part of the meal was rich in carbs. </p><p></p><p>Don't worry about how high your counts are at first. Concentrst on consistently getting the 2 mmol rule right and you will soon see a drop in your overall levels.</p><p></p><p>I hope I was able to help somewhat.</p><p></p><p>Regards</p><p></p><p>Pavlos</p></blockquote><p></p>
[QUOTE="pavlosn, post: 2075201, member: 22572"] Hi Sheila and welcome to our forum I hope you are not finding all the advice too confusing given that it probably contradicts what you have read in the diabetes UK site and been told in the workshop you have attended. Basically there are two schools of thought with regards to managing diabetes and bringing glucose levels down. Both agree that effective treatment is through a combination of lifestyle changes to a healthier diet and more exercise and if necessary medication. Where the two disagree is on what constitute a healthy diet for a diabetic. Now all our food consists of a combination of three main macronutrients fats (eg butter, cream, oil), protein (eg meat, fish, poultry) and carbohydrates ( pasta, bread, sugar, rice, potatoes). It is important to realise that foods high in carbohydrates ( not just sugar) are the ones that cause our blood glucose levels to rise the most. Carbohydrates are the go to substances for our body to obtain a quick source of energy by converting them to glucose which enters our bloodstream following digestion. Glucose is necessary fuel for our body cells but for the glucose to leave our blood and enter the cells insulin, a hormone secreted by the beta cells in our pancreas when high blood glucose levels are detected is needed. In diabetics though this self regulating mechanism does not work properly, either because the pancreas does not produce enough insulin (type 1 diabetes) or insulin is produced but the body is resistant to it and does not use it properly to get the glucose into our cells (type 2 diabetes). Foods rich in fats and proteins do not get converted to glucose quite as fast or to the same extent. So in order to control glucose levels it is important to control consumption not just of sugar but of all carbohydrate rich food. Where the two approaches differ is the extent that this carb restriction should take. Most doctors ask diabetics to still eat plenty of "healthy" carbohydrates such as brown bread rice etc. The approach promoted by many on this forum based on their own experiences is that all carbohydrates should be greatly restricted or in some cases almost eliminated from our diet. As the calories one gets from this food group have to be replaced from somewhere in order to have the necessary energy to carry on with the business of living foods high in fat and to a lesser extent protein are substituted for the carb rich food, hence the suggestion for bacon and eggs instead of porridge for breakfast. Your reaction to this was to say that this was too much of the wrong type of fat. A sensible reaction based on what doctors/nutritionists have been telling us. Experience has shown though that this is not the case. Faced with a lack of carbohydrates to provide us with energy the body turns to burning fat for its needs, instead of storing it that it would have done otherwise. The result is a surprising improvement in cholesterol and triglyceride counts following adoption of a low carb diet. But how much does one need to restrict carb intake to manage his/her levels? As you correctly pointed out the only way to answer this is through trial and error. But relying on the glucose count carried out by your doctor/nurse will not provide feedback to you that is frequent enough to allow you to do so. As you say if you do not lower your levels by your next visit you may be put on insulin. Why risk it if you do not need it? The answer has already been suggested to you by another poster. You need to buy yourself a glucose monitor and self test. Ideally you should test before and two hours after each meal. If the after count is more than 2 mmol more than the before count, then that meal contained too many carbs for you. Next time you have it you should reduce whatever part of the meal was rich in carbs. Don't worry about how high your counts are at first. Concentrst on consistently getting the 2 mmol rule right and you will soon see a drop in your overall levels. I hope I was able to help somewhat. Regards Pavlos [/QUOTE]
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