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Message: <blockquote data-quote="AndBreathe" data-source="post: 2666942" data-attributes="member: 88961">To be honest, it's a bit like some folks can eat as much fat as they like with no ill-effects, whereas if I do that, my relationship with the small room deepens to inseparable.Whilst I can eat a lot more carbs than many others, before I was gluten-free, in my early days of learning how my body handled carbs, I found if I ate pasta, or pizza, the rise in my blood glucose was modest, but sustained, taking a couple of days to revert to the then usual levels.In my view, there are a lot of factors in play with T2.  I don't consider it to be a well defined condition, rather it came about as a result of naming a non-T1 diabetes, so is a bit of a bucket job.To be honest, my steer would be to learn as much as you can about YOUR diabetes and how to manage that.  That, for me, was key to accepting the condition and learning to live amicably with it.Just as a curved ball, in the US, they have various statuses for T2, including a state which is after X amount of time maintaining a A1c of less than Y, without diabetes meds, which they label "Operational Cure".</blockquote>

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