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Severe Telling Off!

Discussion in 'Ask A Question' started by Type-2-Havent-A-Clue, Jan 29, 2019.

  1. JoKalsbeek

    JoKalsbeek Type 2 (in remission!) · Well-Known Member

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    For the most part, knock yourself out. Just check packages. Like, if you have a processed food like peanut butter, some brands put sugar in. Others don't. Same with sausages. High meat content is fine, some chuck starches in as filler or sugar as a flavour enhancer. So do read the labels!

    What you really want to do is find out how many carbs a day work for you. Could be 85, could be 100, could be 50. I go for the ketogenic diet; 20 grams of carbs a day, or less. (Meaning I am in ketosis, so I don't burn carbs for fuel anymore, but fats. On top of that I skip breakfast so only eat 2 meals a day. Sometimes one.). It's easy to figure it out if you check your meter; you know the drill: before a meal, 2 hours after first bite, up no more than 2,0 mmol.l. But then when you have a goal per day, it makes it easier to decide what foods to eat and in what quantities. There are less carbs in three eggs with bacon, than there are in, say, two sticks of celery with cream cheese. Just a for-instance. So you really want to see what certain foods do to you and how many grams of carbs a day work for you. But yeah... Most things on that list aren't going to make your bloodsugars spike if ingested in normal portions. (Meaning, not starvation, bird-sized portions, but proper meals.)
     
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  2. Keith_Simpson

    Keith_Simpson Type 2 · Active Member

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    It isn't easy to lose weight & keep it off but you will feel healthier if you succeed. Before I was diagnosed type 2, I actually lost a lot of weight without even trying but have since put it all back & failed to safely replicate the circumstances that enabled me to lose weight previously. Having said that, there is more to fear from the side effects of T2 medications than insulin. I was given Metformin & immediately developed Raynaud's syndrome [EXTREMLY cold hands & feet] which lasted the 6 months I took Metformin & then another 6 months after I stopped, when things finally went back to normal. Also with insulin they will encourage you test & so have greater detailed knowledge of what is happening; not just an HbA1c indicating overall where you are. It is that detail which ultimately is necessary to ensure better glucose control but they will only precribe test equipment & strips, once you are on insulin. Good luck.
     
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  3. Type-2-Havent-A-Clue

    Type-2-Havent-A-Clue Type 2 · Well-Known Member

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    I’ve been recommended some called “Heck sausages”
     
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  4. daisy1

    daisy1 Type 2 · Legend
    Retired Moderator

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    @Type-2-Havent-A-Clue
    Hello Sean and welcome to the Forum :) Here is the Basic Information we give to new members and I hope you will find it useful and interesting.

    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.
     
  5. Type-2-Havent-A-Clue

    Type-2-Havent-A-Clue Type 2 · Well-Known Member

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    Thank you! That’s most helpful daisy
     
  6. NicoleC1971

    NicoleC1971 Type 1 · Well-Known Member

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    Loads of great advice on living la vida low carb.
    As you say you have been 'in denial' may I suggest you change your rather negative profile name? You have a clue because you've decided to tackle this. And as others have pointed out there are many who think that incipient diabetes drives type 2s to gain weight rather than obesity causing type 2.
    It is not about getting more and more knowledge, it IS about turning what you do know into action. When you slip up, don't dwell on it but do make the next choice even better. I think you are going to feel loads better before the scales show massive differences so try and focus on that and whether your trousers start to fall off rather than the fickle scales!
     
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  7. JoKalsbeek

    JoKalsbeek Type 2 (in remission!) · Well-Known Member

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    I don't know the brand, as I'm Dutch. But from what I googled, nutrition wise, they're pretty good. Just make sure to get the 97% variety. The others (vegan, Pork Appeel etc) aren't as low carb as I'd personally prefer. So again, it's a matter of reading the labels. :)
     
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  8. Type-2-Havent-A-Clue

    Type-2-Havent-A-Clue Type 2 · Well-Known Member

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    Thanks Jo!
     
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  9. HSSS

    HSSS Type 2 (in remission!) · Well-Known Member

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    I think they are low fat ones aren’t they? Not what you’re looking for if so.

    You need higher fat ones with no breadcrumbs or sugars added in for bulking and flavour. Check the back of packages for the nutrition info (for carbs) and ingredients to explain why. I tend to get sausages around 2 carbs per 100g. Some go up to 10g or more
     
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  10. Type-2-Havent-A-Clue

    Type-2-Havent-A-Clue Type 2 · Well-Known Member

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    Heck are 97% fat
     
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  11. Mbaker

    Mbaker Type 2 (in remission!) · Well-Known Member

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    I agree with everything in this post, save the tuna in oil, as I have only seen this in sunflower oil which is not in my view a good choice. Brine will not be as tasty, but you can add maybe smoked paprika.
     
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  12. HSSS

    HSSS Type 2 (in remission!) · Well-Known Member

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    97 %fat or fat free? 3% fat isn’t much.
     
  13. JohnEGreen

    JohnEGreen Other · Expert

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    No they are 97% pork low carb and highish in fat.

    Typical Values Typical Values Per 100g (grilled) Per 2 sausages (120g) (grilled)
    Energy 984 kJ / 236 kcal 1181 kJ / 283 kcal
    Fat 16.1g 19.3g
    of which saturates 13.2g 15.8g
    Carbohydrate 0.7g 0.8g
    of which sugars 0.7g 0.8g
    Protein 21.2g 25.4g
    Salt 1.68g 2.02g
     
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  14. HSSS

    HSSS Type 2 (in remission!) · Well-Known Member

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    Oo they look good then. I’ll give them a try. Sorry for leading you astray.
     
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  15. JoKalsbeek

    JoKalsbeek Type 2 (in remission!) · Well-Known Member

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    Ah, now you're confusing hem with butter. ;) They have two sausages with 97% meat content. The choriso one still has quite a bit of carbs in, but the plain 97% is pretty good for a diabetic. 0.4 grams of carbs per sausage, not bad, right? (Fat is about 10 grams per sausage. Which is perfectly fine.)
     
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  16. JMK1954

    JMK1954 Type 1 · Well-Known Member

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    In the interest of accuracy for the OP, Heck make several different varieties of sausages, chicken, pork, chicken with various extra ingredients. I usually buy the pork ones, which are 97% pork. The info on the package says 2 sausages contain 0.8 g of carbs, 19.3g of fat of which 15.8 g is saturates.

    Edited to add:- Sorry, John. Just saw you beat me to it.
     
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  17. bulkbiker

    bulkbiker Type 2 · Master

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    Not quite... they are 97% meat which is what makes them one of the best low carb sausages... far less carby filler than most.
    Tesco and Waitrose also do their own 97% sausages as do M&S but check the labels on the back.
     
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  18. bulkbiker

    bulkbiker Type 2 · Master

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  19. Mbaker

    Mbaker Type 2 (in remission!) · Well-Known Member

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    I found sardines in olive oil, ASDA brand, so another alternative.
     
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  20. welovedzig

    welovedzig Prediabetes · Well-Known Member

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    Waitrose are now my fave, taking over from Heck :hungry:
     
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