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<blockquote data-quote="sanguine" data-source="post: 639106" data-attributes="member: 101256"><p>Welcome Sam</p><p> </p><p>Not much to add to the above, except to reiterate that you should cut carbs as much as possible (replace the calories if you need to with protein and fat - and avoid any 'low fat' processed foods, they usually contain added sugar).</p><p> </p><p>Do you know what your blood test numbers were? One would probably be what is called an HbA1c, you may also have had a fasting blood glucose. It sounds likely that your feeling ill over the last months was due to the diabetes and high blood sugars (I was similar pre-diagnosis); stress will also have contributed to the high glucose levels as your adrenaline system got into conflict with the insulin system. Have a read of Jenny Ruhl's website (books also available), don't have a link at the moment sorry.</p><p> </p><p>But do get a meter (e.g SD Codefree from Amazon etc) so you can then check what foods are best for you to minimise spikes after meals. A book called Carbs & Cals has all the relevant numbers against photos of foods and meals. Try and stick to food products with less than 10g carb per 100g (or 5g if you can) - ignore the 'of which sugar' bit which is meaningless to us.</p><p> </p><p>Good luck, just keep asking questions.</p></blockquote><p></p>
[QUOTE="sanguine, post: 639106, member: 101256"] Welcome Sam Not much to add to the above, except to reiterate that you should cut carbs as much as possible (replace the calories if you need to with protein and fat - and avoid any 'low fat' processed foods, they usually contain added sugar). Do you know what your blood test numbers were? One would probably be what is called an HbA1c, you may also have had a fasting blood glucose. It sounds likely that your feeling ill over the last months was due to the diabetes and high blood sugars (I was similar pre-diagnosis); stress will also have contributed to the high glucose levels as your adrenaline system got into conflict with the insulin system. Have a read of Jenny Ruhl's website (books also available), don't have a link at the moment sorry. But do get a meter (e.g SD Codefree from Amazon etc) so you can then check what foods are best for you to minimise spikes after meals. A book called Carbs & Cals has all the relevant numbers against photos of foods and meals. Try and stick to food products with less than 10g carb per 100g (or 5g if you can) - ignore the 'of which sugar' bit which is meaningless to us. Good luck, just keep asking questions. [/QUOTE]
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