Ryvita

Diane_56 said:

No not a lot of good to me is it nice

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It certainly is.

Diane_56 said:

That's good then

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I make a mean sandwich with loads of butter spread on it then and ham and hot mustard on it.

As the French say, "Magnifique".

Diane_56 said:

I like ham but not mustard ye the French say that

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I have ryvita often. At this stage, until you know your food needs on your meds, I would be cautious about how low carb you go.

Diane_56 said:

I like ham but not mustard ye the French say that

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lucylocket61 said:

At this stage, until you know your food needs on your meds, I would be cautious about how low carb you go.

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Diane_56 said:

Yes am going to go care full

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There's only 0.3 grams carbs in a serve of hot mustard, just checked as I have never looked to how much is in it.

Tipetoo said:

There's only 0.3 grams carbs in a serve of hot mustard, just checked as I have never looked to how much is in it.

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we are talking about ryvita, not mustard : )

@Diane_56
Hello Diane and welcome to the Forum Here is the Basic Information we give to new members and I hope you will find it useful. Ask as many questions as you need to and someone will help.

BASIC INFORMATION FOR NEW MEMBERS

Diabetes is the general term to describe people who have blood that is sweeter than normal. A number of different types of diabetes exist.

A diagnosis of diabetes tends to be a big shock for most of us. It’s far from the end of the world though and on this forum you'll find well over 235,000 people who are demonstrating this.

On the forum we have found that with the number of new people being diagnosed with diabetes each day, sometimes the NHS is not being able to give all the advice it would perhaps like to deliver - particularly with regards to people with type 2 diabetes.

The role of carbohydrate

Carbohydrates are a factor in diabetes because they ultimately break down into sugar (glucose) within our blood. We then need enough insulin to either convert the blood sugar into energy for our body, or to store the blood sugar as body fat.

If the amount of carbohydrate we take in is more than our body’s own (or injected) insulin can cope with, then our blood sugar will rise.

The bad news

Research indicates that raised blood sugar levels over a period of years can lead to organ damage, commonly referred to as diabetic complications.

The good news

People on the forum here have shown that there is plenty of opportunity to keep blood sugar levels from going too high. It’s a daily task but it’s within our reach and it’s well worth the effort.

Controlling your carbs

The info below is primarily aimed at people with type 2 diabetes, however, it may also be of benefit for other types of diabetes as well.

There are two approaches to controlling your carbs:

• Reduce your carbohydrate intake
• Choose ‘better’ carbohydrates

Reduce your carbohydrates

A large number of people on this forum have chosen to reduce the amount of carbohydrates they eat as they have found this to be an effective way of improving (lowering) their blood sugar levels.

The carbohydrates which tend to have the most pronounced effect on blood sugar levels tend to be starchy carbohydrates such as rice, pasta, bread, potatoes and similar root vegetables, flour based products (pastry, cakes, biscuits, battered food etc) and certain fruits.

Choosing better carbohydrates

The low glycaemic index diet is often favoured by healthcare professionals but some people with diabetes find that low GI does not help their blood sugar enough and may wish to cut out these foods altogether.

Read more on carbohydrates and diabetes.

Over 145,000 people have taken part in the Low Carb Program - a 10 week structured education course that is helping people lose weight and reduce medication dependency by explaining the science behind carbs, insulin and GI.

Eating what works for you

Different people respond differently to different types of food. What works for one person may not work so well for another. The best way to see which foods are working for you is to test your blood sugar with a glucose meter.

To be able to see what effect a particular type of food or meal has on your blood sugar is to do a test before the meal and then test after the meal. A test 2 hours after the meal gives a good idea of how your body has reacted to the meal.

The blood sugar ranges recommended by NICE are as follows:

Blood glucose ranges for type 2 diabetes

• Before meals: 4 to 7 mmol/l
• 2 hours after meals: under 8.5 mmol/l

Blood glucose ranges for type 1 diabetes (adults)

• Before meals: 4 to 7 mmol/l
• 2 hours after meals: under 9 mmol/l

Blood glucose ranges for type 1 diabetes (children)

• Before meals: 4 to 8 mmol/l
• 2 hours after meals: under 10 mmol/l

However, those that are able to, may wish to keep blood sugar levels below the NICE after meal targets.

Access to blood glucose test strips

The NICE guidelines suggest that people newly diagnosed with type 2 diabetes should be offered:

• structured education to every person and/or their carer at and around the time of diagnosis, with annual reinforcement and review
• self-monitoring of plasma glucose to a person newly diagnosed with type 2 diabetes only as an integral part of his or her self-management education

Therefore both structured education and self-monitoring of blood glucose should be offered to people with type 2 diabetes. Read more on getting access to blood glucose testing supplies.

You may also be interested to read questions to ask at a diabetic clinic.

Note: This post has been edited from Sue/Ken's post to include up to date information.
Take part in Diabetes.co.uk digital education programs and improve your understanding. Most of these are free.

• Low Carb Program - it's made front-page news of the New Scientist and The Times. Developed with 20,000 people with type 2 diabetes; 96% of people who take part recommend it... find out why
  
  
• Hypo Program - improve your understanding of hypos. There's a version for people with diabetes, parents/guardians of children with type 1, children with type 1 diabetes, teachers and HCPs.
  

I am on a ketogenic diet. Works for me.

First of all, the body does not need any carbs at all.
What it needs is moderate protein, fibre and fat, called macros.
Also plenty of vegetables.

The body instead of burning sugar (carbs), it burns fat for fuel.
Also good for weight loss.

I make my own keto bread in the mug.
10 gr butter, melted
1 egg
1/2 teaspoon baking powder
pinch of salt
300 gr Almond Flour

Mix well with a fork, microwave for 90 seconds.

Tip it out on a rack for cooling.

pr126 said:

I am on a ketogenic diet. Works for me.

First of all, the body does not need any carbs at all.
What it needs is moderate protein, fibre and fat, called macros.
Also plenty of vegetables.

The body instead of burning sugar (carbs), it burns fat for fuel.
Also good for weight loss.

I make my own keto bread in the mug.
10 gr butter, melted
1 egg
1/2 teaspoon baking powder
pinch of salt
300 gr Almond Flour

Mix well with a fork, microwave for 90 seconds.

Tip it out on a rack for cooling.

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The OP is on meds which could cause hypos, so she has to be careful how far to reduce her meds and carbs at this stage.

edited to add: and carbs

lucylocket61 said:

The OP is on meds which could cause hypos, so she has to be careful how far to reduce her meds at this stage.

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Personally I think that's exactly what the OP should do but I don't think it's what you meant to write..?

bulkbiker said:

Personally I think that's exactly what the OP should do but I don't think it's what you meant to write..?

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that is exactly what i meant to write. Look at the OP's posts recently around the forum. She has had very little advice on her medication, she can get hypo's if she reduces it too far and too fast. Thats why I put 'at this stage'

Later, when she has talked to her nurse, and got the hang of her meds, she can tweak and lower her carbs. At the moment her meds and reducing carbs to keto level will cause hypos. She is on Gliclazide, and has just had her dose upped by her nurse.

How long have you been on Gliclazide, @Diane_56 ?

bulkbiker said:

Personally I think that's exactly what the OP should do but I don't think it's what you meant to write..?

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however, i concede that i should have put 'and carbs'

lucylocket61 said:

that is exactly what i meant to write. Look at the OP's posts recently around the forum. She has had very little advice on her medication, she can get hypo's if she reduces it too far and too fast. Thats why I put 'at this stage'

Later, when she has talked to her nurse, and got the hang of her meds, she can tweak and lower her carbs. At the moment her meds and reducing carbs to keto level will cause hypos. She is on Gliclazide, and has just had her dose upped by her nurse.

How long have you been on Gliclazide, @Diane_56 ?

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Exactly I thought you were advising her not to lower her carbs too fast but if you re-read what you wrote you put

lucylocket61 said:

she has to be careful how far to reduce her meds at this stage.

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Hence my post.

Diane_56 said:

Been on it a while it's two weeks since she put me on a extra one nobody has really explained about carbs

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A few message above is the introduction message from daisy.
This is a long read but it is includes a great explanation about carbs.

Unfortunately, we are not all told this by our GPs when we are diagnosed. But that is the great thing about diabetes.co.uk.
And, by the way, diabetes.co.uk is much more than the forum. Start at the Home page and take a look around - there is an amazing library of information so we do not have to rely on being told by our GP and we do not have to wait for a response to our questions - you'll be surprised how many answers are already there.

Without advising and only commenting, I can’t remember who it was but a recent T2 poster dumped the meds, dropped the carbs and got great results. Without the BG lowering meds the risk of hypos has gone.
Taking meds, to lower BG, that you’ve raised by eating carbs, that you have to eat, because your taking meds, sounds like a vicious circle to me.