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Vegan with T2

It is if you're vegan.....as opposed to eating a plant food based diet.
 
Jim Lahey said:
hypoglycaemic medicines have apparently been shown not to improve long term health outcomes in resistant diabetes
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What do you mean by "resistant diabetes"?
Are you referring to insulin resistance and type 2?
It is not clear from your language. Especially as your comment was aimed at someone with type 1 diabetes (although I appreciate this thread is entitled "Vegan with T2.")
 
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Jim Lahey said:
Fair enough. I’m not questioning your morals. Just wanted to point out that for those with resistant diabetes, medicines alone apparently do not improve health outcomes, so the choice isn’t very clear.
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My experience with vegan meals is that I will need insulin to survive, as probably will most diabetics in future. I can see life is sustainable when there ia adequate supply of this resource,<<<<Deleted>>>>>>

Insulin was derived from animal sources, but new analogs have been developed that can be used by vegans, However, the process used is inefficient and low productivity, It is already struggling to keep up supplies.

Edited to remove off topic commentary
 
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A reminder to everyone that this thread was posted by someone who is type 2, already a vegan, presumably happy with their ethical choices, and who is asking for input from other vegans, in the hope of finding a way to lower carbs while remaining vegan.

Low carb veganism is clearly possible, as shown by the link provided by @WuTwo.

Further debate on whether veganism is possible for T2s will be deleted as off topic.
Likewise, further debate on how T1s manage their veganism without low carb will be deleted as off topic.

Please respect the choices of the original poster.
Devolving this thread into bickering is not a great welcome to the forum, is it?
 
The difference between th two is that veganism encompasses a whole way of life - the whole shebang - toiletries, cleaning stuff, clothes, wallets/shoes/bags - you name it, we don't use animal parts in it. I tend to shop almost exclusively from known vegan companies rather than mainstream so I can be sure of what I'm buying or else it involves seeing something, going away and checking its component parts (and how it was produced - whether ethically with regard to the human makers, were there animal tests at any stage etc) and then maybe buying it. Plant based diet is exactly that - a diet consisting of foods from plants but not necessarily encompassing the rest of the lifestyle.
 
Posts have now been deleted because posters ignored post #24.

I remind everyone of Forum Rule B3
Diet is a relevant, but sensitive topic and should be treated as such. Please be considerate to other people’s dietary choices.

Further off topic posts will be deleted, and Thread Bans may be applied.
 

Just to clarify my own position, I was responding only to a point being being made implying that hypoglycaemic diabetes medicines enable a diabetic to eat what they want, which is demonstrably false in the case of insulin resistance. I have expressed no further opinion on the subject of veganism or other types of diabetes or dietary choices.
 
I did a lot of research when I was diagnosed in March, on some articles I’ve read people have reversed their diabetes through a vegan (whole foods plant based) low fat diet....if you look up ‘mindful diabetic’ a guy called Robbie is type one and thrives on a vegan diet.

If you have Instagram follow and message an account called diabetes nutritionist and reversingt2d - they are nutritionist who recommend a plant based diet to help increase insulin sensitivity there for reversing diabetes.

I’m not vegan but I’m deciding to go down that route slowly - I already eat up to 200g carbs a day and my blood sugars are perfectly within normal levels.
But everyone with type 2 is completely different, what works for one won’t always work for others.
 
I think it is possible to achieve a low carb vegan style, in my mind it'll be lots of rainbow salads, tofu, beans and pulses, coconut greek yogurts, berries. I've read that vegans only lack vitamin B12, so thats something to think about. I'm not a complete vegan but working my way there, so there are quite a vast amount of LCHF/keto vegan recipes to play around with, i'd start at a number amount of carbs and reduce it slowly. Again, there are vegans who use almond flour to make baked goods - breads, muffins, pasta, cookies etc, so it's just playing around with all the current vegan options.
 
Also, the cream and coffee method as the T2's have tried is quite effective for breakfast. I make two shot espresso, if you need sweetener there is stevia and vegan sugar free syrups and add a choice of cream, there are soy based creams. It is quite tasty
 
@MeiChanski - normal flour is OK, but I use the unbleached stuff for most baking and my husband, who makes our bread, uses a mix of spelt, rye and wheat flours and often chucks in a handful of seeds or sun-dried tomato. If he's doing wholemeal then it's usually sunflower seeds because I love them! He eats more of it than I ever do, but he's such a good baker that it's hard to resist.
 

There do seem to be a whole host of Vegan T1's .. however there do seem to be far fewer T2's who report successes with animal free diets.
I can imagine that reducing ultra processed foods to an absolute minimum cannot be bad for us in the slightest and as until recently there were very few mass produced vegan foods this "forced" people to start cooking from scratch again as @WuTwo demonstrates well.
Have you reduced dietary fat along with your carb intake? I think this may also help as there have been cases of T2 remission with ultra low fat diets in the past although how much of this is down to the high carb intake and how much down to weight loss because food becomes unpalatable is open to debate. The problem is of course the hunger that comes with these ways of eating.
This is quite an interesting blog by Dr Fung concerning some of these diets.
https://idmprogram.com/thoughts-on-the-kempner-rice-diet/
 
I don't watch my fat intake in all honesty. I keep an eye on protein, not all the time but enough to be sure I'm on track, but usually I log carbs for the insulin, the app logs calories and you can't make it stop, and I log salt (one of the drugs I take inhibits salt uptake and I can easily go very low, and then the doctor flaps).

I love olive oil and usually have a good glug on my lunch. We use peanut oil as well, and I'm happy to use coconut oil (organic, from known vegan companies). I don't consciously eat low fat at all. I eat parmegan on most meals (whizz cashew nuts & nutritional yeast, and mix with some spices if liked) and I know cashew nuts are a bit fatty (but yummy).

I don't really worry about dietary fat....
 
Ummm - I can quite honestly say that the only time I'm ever hungry is as I approach the meal table. And I think it's good to come to the dinner table with a good appetite. I'm certainly not hungry during the rest of the time. Granted I munch a lot of raw veg and salad which takes a lot of eating, but hungry - it's not something my husband and I feel?
 
I think it’s worth remembering for the benefit of the OP that this topic is supposed be discussing veganism as it pertains to type 2 diabetes. I’m not complaining, it’s open discussion of course, but I feel like the OP could be led astray by much of this chat. Just as an example - “normal flour” is most definitely not OK.

Just saying, as they say
 

Grandpagra - I, personally use and omnivore diet, so would not like to discuss the specifics of what you eat, or actually what you eat.

From your original post, I note that you have been advised to trim up a bit, and that your meds have recently been altered. Alongside watching what you eat and taking your meds, do you test our blood scores at all?

For me, getting my T2 into a good place, whilst I did reduce my carbs, and over time, by a fair amount, the thing making the biggest difference for me was testing my bloods. Seeing how much they did, or didn't change before and after eating gave me feedback on whether any given food, or combination of foods worked for me. For me, the weight dropped off, even though it was never an objective.

If by testing you, like many people, find you have a particular foodstuff (infuriatingly, usually one we like!) that really makes your blood sugars rocket, more than most others. That being the case, it gives you a targeted approach to your diet - whatever it is.

Once my blood sugar numbers started to come down a bit, any hunger I was experiencing started to abate and the weight loss got even faster, to the extent, I had a challenge to stop losing, when the time came.
 
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