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After my insulin tests I used the HOMAR calculator and it says 0.9 which is insulin sensitive. That should be a good thing.. so why do I only have to have a couple of berries or a square of 90% chocolate, or even a slice of low carb bread, a bit too much protein and my BG goes high. So confused by this homar calculator. Thanks @Jim Lahey
My understanding is that all the HOMA-R calc does is assess insulin sensitivity in that snapshot. It doesn’t give any info about what is happening at other times.
I would suggest you have a google on the way type 2s can lose their first phase insulin release (it is usually one of the first signs of growing glucose dysregulation). I believe that Jenny Ruhl has a section on that in www.bloodsugar101.com
Also, you may find that reading about the ‘last meal effect’ is interesting to you. Basically, if you don’t eat in a way that triggers insulin release then your body stops expecting that you will need it. When you DO drop some carbs down the shute, it can take a while for your body to gear up and generate enough insulin. This is why low carbers are encouraged to eat 150+ g of carbs a day for several days before a glucose tolerance test. Otherwise their bodies can’t handle it because they are still ‘geared down’.
I suspect you would get very different HOMA-R result it you took the first after months of Low Carbing, and the second after ‘Carbing up’ for a glucose tolerance test.
Hope that helps.
Even with education, people like choice, which is why people still smoke.
I notice you are from a technical background, like me. I have an unproven theory that engineering types are almost robotic in the way we process and act on information, which may make compliance to a proven regime easier - just a theory.
Not arguing, but via low GI and exercise I went from 134 to 42/41, but this was hard work. I am of the opinion that if I had been low GI since I was a teenager I would not have contracted Type 2; obviously I can't prove this.Uh... Because low GI doesn't make a difference to a T2. I'll have to process the carbs sooner or later anyway. Whether my pancreas has to do a mad dash for quick sugars, or a lengthy grind (and I do mean possible hours and hours) on Low GI... It's still not going to be very happy with me. My bloodsugars would still be up. (Besides, birthday cake was an example. Might as well have said pizza. I don't actually miss cake.)
There might be something in my theory. My A levels were pure maths and statistics, I did technical drawing at "O" Level and my day job for 30 years has been IT, where I have also trained in PRINCE 2 - I do try not to fit the pipe and slippers stereotype, but it is interesting that I was rubbish at the creative stuff like Art, Drama and English. I did a course once that had 4 quadrants to describe the type of person you are, I ended up in the same box as Accountants, which isn't surprising.I think we just get used to working within specifications, and this conditions us with a kind of clarity and purpose with attendant disciplines, I used to generate specifications and test plans for a living and ended up proofing for other companies to iron out any flaws and omissions in their work. It made me quite pedantic, so I suppose it shows in my postings here,
Quite right you are, I hope I am not developing a complication.I have never seen anything NHS flagged as "cured", but in my own case my notes are flagged "Diabetes Resolved".
Now, there is usually a minor case of handbags at dawn on debates of Resmission/Resolved/Reversed, and I have no wish whatsoever to go there, but in my case, I feel resolved is a decent descriptor.
This could be physiological insulin resistance perhaps. Not the same as pathological. I was the same with protein but I’m currently doing ok with it. The protein thing also seems to be multifactorial. Unused amino acids are either excreted in urine or reconstructed into glucose for fuel...and then reconverted into fat if the resulting glucose is also unneeded. But, I do not know which variables affect this waste/glucose ratio, and I suspect no one does. These systems are so bewilderingly complex that all we can do is piece together what we do know and draw our best conclusions.
I’m currently eating hypercarnivore (70%+ animal products) and I’m so far not experiencing the typical fasting glucose rises that I used to see with excess protein (4.8mmol/L this morning). I have been doing some reading that near zero carbohydrate eating changes our metabolic pathways for amino acids somewhat. I reckon I’m doing less than 10g carbohydrate at the moment. Although I am still eating a great deal of dietary fat which will help.
Anyways sorry for derailing somewhat...
Quite right you are, I hope I am not developing a complication.
I think this seems to contribute to enhanced control and could be a means of resolving T2 quicker, then low carbing perhaps. That's my experience so far, but that also depends on a number of individual factors. I'm doing a similar thing which is getting much closer to carnivore like eating and have noticed a dramatic change in things. Need to add a hole to my belt... because I'm constantly pulling my pants up...lol... but have made some good advances in strength training and gained weight. Plus a number of changes.
Fine, it is important to be accurate when referencing a point of fact, on one of my old posts I did have resolved in an answer, so I surprised myself not remembering exactly.To be honest, I doubt the NHS will ever have a descriptor of "Cured" for anything, because of the messaging it conveys. I certainly wasn't looking for oneupmanship.
I needed to buy some new trousers as mine just fell down when I started The HCLF diet at the start of April.I think this seems to contribute to enhanced control and could be a means of resolving T2 quicker, then low carbing perhaps. That's my experience so far, but that also depends on a number of individual factors. I'm doing a similar thing which is getting much closer to carnivore like eating and have noticed a dramatic change in things. Need to add a hole to my belt... because I'm constantly pulling my pants up...lol... but have made some good advances in strength training and gained weight. Plus a number of changes.
Did you mean HCLF? High Carb Low Fat ? If so then has it helped you?I needed to buy some new trousers as mine just fell down when I started The HCLF diet at the start of April.
Mind I do think that not eating so much as a single crumb for a whole week before that helped a bit in the rotund department.
SILLY Po i will get the hang of this sooooon. LCHF I am currently at around 30carbs a day, somtimes I do go up to but never over 50g a day.Did you mean HCLF? High Carb Low Fat ? If so then has it helped you?
This is just a will thing in my view. Wheat based batter is just an invention using an ultra-processed refined ingredient. I don't agree with ultra processing, but for arguments sake I make pancakes out of coconut flour or extra fine almond flour; if the world went low carb, some bright sparks would process these ingredients even more to make the taste more neutral to be more like plain white flour. Oreo biscuits had to have the palm oil replaced, it took a lot of testing to re-make these with another ingredient, without alienating the market.Trouble is the batter is my favourite part! Shame that no-one has invented a low carb batter or that frying the flour would kill the carbs. (Like my little alliteration?)
That is 100% what I found and 'still' think. It is a shame that I forgot for a while. Atkins was a great find for me, as was this site.I was slightly amused to find that the diet which dropped my blood glucose and Hba1c to normal was exactly the same as I ate when doing Atkins to control my weight. That is the way I have to eat to feel well, to do anything else would not be very clever.
Oh, not seeing an arguement here.Not arguing, but via low GI and exercise I went from 134 to 42/41, but this was hard work. I am of the opinion that if I had been low GI since I was a teenager I would not have contracted Type 2; obviously I can't prove this.
I needed to buy some new trousers as mine just fell down when I started The HCLF diet at the start of April.
Mind I do think that not eating so much as a single crumb for a whole week before that helped a bit in the rotund department.
I have recently been recovering my bgl by using low carb after release from hospital which had messed my bgl control summat chronic. I was seeing 5's and 4's, except for the morning, where I seemed to be experiencing Dawn Phenomenon because my fasting levels were significantly and consistently higher than my bedtime readings. My late night readings would be (per ex) 5.1, and my morning one would be around 8 or 9, then my midday level would be back to 5 or 6.Oh, not seeing an arguement here.I went to 33 on low carb/keto. Low GI I did try out right at the beginning, but it still messed my sugars up before I realised it was all carbs, fast and slow, that did me in. No idea whether low GI would've made a difference if I'd tried it sooner though...
In my view you can’t eat “normally” again anymore than you ever could. You got diabetes once so you can eventually get it again. However, I’m one of those who believes that if a clinical diagnosis of diabetes cannot be made, and you are not medicated, then you don’t currently have diabetes. An intolerance to carbohydrate is not diabetes, and no one would question whether or not someone without diabetes should eat more carbohydrate just to be sure.
Diabetes (T2) is a symptom.
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