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Message: <blockquote data-quote="Glink" data-source="post: 1105293" data-attributes="member: 254742">Wow, thanks for all the responses. Mostly, I'm relieved that it's not just me being sensitive to the low-highs. My doctor makes me feel like I'm a crybaby because I have #s many diabetics would love to have. I just--I work had for those #s and I wish they would hold a little more consistent. They seem maybe sensitive to stress and hormones? I feel wonderful when I'm in the 4's and low 5's (mmol/L). I have had serious food allergies (milk, soy, tomato, peanut, lamb...) for several years, so I've done a number of elimination diets over the years and am fairly accustomed to restricted diet eating. I don't have a food scale. I logged all my food (carb estimates by volume, not weight) for several months after initial diagnosis (July - Nov). I stopped when it became apparent that it was just making me feel crazy and not improving my sugars (in fact my sugar were gradually getting worse, after initial dramatic improvement with the LCHF diet). It's entirely possible that my carb estimates are off; I've just looked up online things like how many grams carb in a cup of lettuce or chopped broccoli. I typically eat mostly protein for breakfast (couple of eggs or sausages) or occasionally flax-egg "waffles" with almond butter, a green salad with avocado or leftover supper for lunch, and another salad or sauteed veggies (e.g. zucchini, broccoli & cabbage) with a cooked veg side (like cauliflower or kale) and some fish or meat for supper. If my sugar is high in the afternoon I sometimes just have a few celery sticks for supper, or skip it all together. I drink a lot of water and a fair bit of coffee, mostly black, occasionally with almond milk. I snack on nuts and celery. I saw a dietitian last fall, but she was unhelpful. She took my novel-length food log, and suggested I try eating barley, which was (perhaps obviously) a disaster. Then she told me to eat an avocado when I'm hungry, and that she had no other ideas.Since starting the metformin and seeing some improvement in my #s I've let myself use a small amount of grated carrot or beet for garnish on my salads, and an occasional few bites of broiled sweet potato or squash with supper (sweet potato seems to go okay in very small amounts, whilst white potato is always a disaster for me!). Before starting the metformin I had to watch things more closely and had started to have to cut out things like onion, large portions of broccoli. Maybe I should go back to that again, although I'd rather not -- I'm so bored of salad! I used to be an avid cook of various cuisines and quite a baker -- "healthy" baked goods, but not healthy for me (us!) any more. Sigh.</blockquote>

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