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Message: <blockquote data-quote="AloeSvea" data-source="post: 1914831" data-attributes="member: 150927">I increased high carb feast days in my usually 'strict' (for want of a better word) keto/lchf eating regime, over a six month period, and it went bad for me (HBA1c from 44 went to 49). I was seeing if fasting days post the feast days was compensatory. It wasn't.  I am not medicated, so it's just me and my diabetic body there, doing its thing. But as I often say in here - its hugely dependent on how carb-tolerant/how BG dysregulated you are, and there is a lot of variation in this, even amongst type twos who come into this forum. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" />. But you started your 'diabetes journey' with an HBA1c of 55, I started mine with a 93. Do these things count or matter? I would say they do for sure. Was the increase in high-carb feast days with friends and family wonderful? Yes. One of the problems which others have talked about in here is I found it hard to keep the feast day to just one day. I started extending them. Even with just one or two high-carb treats. Whereas before I had a day off low carb on my birthday, and it was just one day. (And no longterm effect. For some years.) When I did this feast-experiment my birthday treat days became three or four, as was the other treat days. Easter was fabulous! Eating with my family hasn't been so easy and 'natural' and high-carb since diagnosis <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" />. The dessert at winter-solstice dinner (I live in the southern hemisphere) - yum-me.So that's my experience with that. But all you can do is try something out, and track your health markers. And learn from that.I am sorry the high-carb substitutes don't do it for you. That's a hard one. I would be lost without stevia to sweeten the odd thing. And also - the herbs and spices once sugar and msg as taste enhancers have all but disappeared in the healthier diet.Re the baked goods - almond flour is actually lower carb than coconut flour - so just go for almond flour baked goods. And the psyllium husk - in low carb baking you only need a very small amount, and it makes a BIG difference to the fluffiness. (I love baked goods.)Cooking and baking could become one of your hobbies? I already liked to bake, but going lower carb successfully for me meant re-learning to cook. And cooking a lot more than I ever did, or ever liked to do. If you don't have a cook (ha! how many of us do?), then I don't know how to avoid this. </blockquote>

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