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Message: <blockquote data-quote="KennyA" data-source="post: 2664111" data-attributes="member: 517579">Hi and welcome. I'd strongly suggest you have a read of this. <a href="https://josekalsbeek.blogspot.com/2019/11/the-nutritional-thingy.html" target="_blank">https://josekalsbeek.blogspot.com/2019/11/the-nutritional-thingy.html</a>Almost all non-diabetic people have blood glucose levels in the range 38-42mmol/mol, shown by the HbA1c test (graph attached). The issue for anyone with insulin resistance (diagnosed diabetics and those on the edge of it as well) is that we can't properly utilise carbohydrate in the diet. Digestable carbs (from potatoes, rice, pasta, pastry, bread, sugar, fruit etc) are all converted to glucose by the body.   If our insulin systems aren't working as they should then the glucose will tend to hang around longer in the bloodstream, instead of being used for fuel. It's also more likely to be converted to bodyfat. Chronically high blood glucose levels, which is the symptom resulting from insulin resistance, does physical damage to the body, particularly to nerves and capillaries. If you want to approach this by reducing carbs, then it's probable that you will have to reduce the starchy carbs you're eating as well as reducing sugar.  Reducing sugar is a start, but you need to think about the foods you eat in quantity as well. What worked for me was reducing my intake to around 20g/day (the equivalent of one apple) but others have found that they can have success with somewhat higher levels. GI simply isn't useful - for me anyway.  I have been eating this way for a little over four years and in that time my highest A1c has been 38, lowest 34. I've lost about 70lbs and almost all my other diabetic symptoms have gone. Best of luck. Ask as many questions as you like.</blockquote>

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