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<blockquote data-quote="jack412" data-source="post: 655301" data-attributes="member: 97664"><p>a DSN said that? I would see your Dr for a consultant, that is beyond bad treatment advice.</p><p>rather than a diet, you need a way of eating for the next 5-10 years, at the moment by your pre and post meal numbers, you may be able to reduce some carbs.</p><p>I found that my bloods were ok when I cut grain, grain product [bread pasta pastries etc] potato and sugary stuff and replaced the lost calories with high quality fat/oils</p><p></p><p>American diabetic association ( <a href="http://www.professional.diabetes.org/" target="_blank">http://www.professional.diabetes.org/</a>)</p><p><a href="http://www.professional.diabetes.org/admin/UserFiles/0%20-%20Sean/dc132042%20FINAL.pdf?utm_source=Offline&utm_medium=Print&utm_content=nutritionguidelines&utm_campaign=DP&s_src=vanity&s_subsrc=nutritionguidelines" target="_blank">http://www.professional.diabetes.org/admin/UserFiles/0 - Sean/dc132042 FINAL.pdf?utm_source=Offline&utm_medium=Print&utm_content=nutritionguidelines&utm_campaign=DP&s_src=vanity&s_subsrc=nutritionguidelines</a></p><p></p><p>Evidence is inconclusive for an ideal amount of total fat intake for people with diabetes;</p><p>therefore, goals should be individualized; fat quality appears to be far more important</p><p>than quantity. </p><p>In people with type 2 diabetes, a Mediterranean-style, MUFA-rich eating pattern may benefit</p><p>glycemic control and CVD risk factors and can therefore be recommended as an effective</p><p>alternative to a lower-fat, higher-carbohydrate eating pattern.</p><p></p><p></p><p><a href="http://www.dietdoctor.com/lchf" target="_blank">http://www.dietdoctor.com/lchf</a> it’s a long page and a video</p><p><a href="http://lowcarbdiets.about.com/od/lowcarbliving/a/Food-Cravings.htm" target="_blank">http://lowcarbdiets.about.com/od/lowcarbliving/a/Food-Cravings.htm</a> For me, the more carbs we eat the more carbs we want. they don’t give up easy. </p><p><a href="http://lowcarbdiets.about.com/od/lowcarb101/a/firstweek.htm" target="_blank">http://lowcarbdiets.about.com/od/lowcarb101/a/firstweek.htm</a> </p><p></p><p><a href="http://www.lowcarbdietitian.com/blog/carbohydrate-restriction-an-option-for-diabetes-management" target="_blank">http://www.lowcarbdietitian.com/blog/carbohydrate-restriction-an-option-for-diabetes-management</a></p><p></p><p>blood testing</p><p><a href="http://www.phlaunt.com/diabetes/14045524.php" target="_blank">http://www.phlaunt.com/diabetes/14045524.php</a></p><p>food counting</p><p><a href="http://www.myfitnesspal.com/" target="_blank">http://www.myfitnesspal.com/</a></p><p></p><p>Newcastle diet aims in 8+ weeks to mimic or better the rate of ~80% remission, for surgery T2 </p><p><a href="http://www.ncl.ac.uk/magres/research/diabetes/" target="_blank">http://www.ncl.ac.uk/magres/research/diabetes/</a></p><p><a href="http://www.diabetesforecast.org/2010/mar/weight-loss-surgery-and-type-2-diabetes.html" target="_blank">http://www.diabetesforecast.org/2010/mar/weight-loss-surgery-and-type-2-diabetes.html</a></p></blockquote><p></p>
[QUOTE="jack412, post: 655301, member: 97664"] a DSN said that? I would see your Dr for a consultant, that is beyond bad treatment advice. rather than a diet, you need a way of eating for the next 5-10 years, at the moment by your pre and post meal numbers, you may be able to reduce some carbs. I found that my bloods were ok when I cut grain, grain product [bread pasta pastries etc] potato and sugary stuff and replaced the lost calories with high quality fat/oils American diabetic association ( [url]http://www.professional.diabetes.org/[/url]) [url]http://www.professional.diabetes.org/admin/UserFiles/0%20-%20Sean/dc132042%20FINAL.pdf?utm_source=Offline&utm_medium=Print&utm_content=nutritionguidelines&utm_campaign=DP&s_src=vanity&s_subsrc=nutritionguidelines[/url] Evidence is inconclusive for an ideal amount of total fat intake for people with diabetes; therefore, goals should be individualized; fat quality appears to be far more important than quantity. In people with type 2 diabetes, a Mediterranean-style, MUFA-rich eating pattern may benefit glycemic control and CVD risk factors and can therefore be recommended as an effective alternative to a lower-fat, higher-carbohydrate eating pattern. [url]http://www.dietdoctor.com/lchf[/url] it’s a long page and a video [url]http://lowcarbdiets.about.com/od/lowcarbliving/a/Food-Cravings.htm[/url] For me, the more carbs we eat the more carbs we want. they don’t give up easy. [url]http://lowcarbdiets.about.com/od/lowcarb101/a/firstweek.htm[/url] [url]http://www.lowcarbdietitian.com/blog/carbohydrate-restriction-an-option-for-diabetes-management[/url] blood testing [url]http://www.phlaunt.com/diabetes/14045524.php[/url] food counting [url]http://www.myfitnesspal.com/[/url] Newcastle diet aims in 8+ weeks to mimic or better the rate of ~80% remission, for surgery T2 [url]http://www.ncl.ac.uk/magres/research/diabetes/[/url] [url]http://www.diabetesforecast.org/2010/mar/weight-loss-surgery-and-type-2-diabetes.html[/url] [/QUOTE]
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