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Diabetes Diet and Nutrition A healthy, well balanced, nutritious diet which factors in Diabetes can be crucial for the long term management of Diabetes. Use this section to discuss your diet, what you would like to try, swap recipes and more.

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Old 11-19-2013, 18:23   #1
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Ok so I have been diabetic for a long time and people have always told me, including docs, to not eat this not eat that..but I was reading some of these forums and it seems high fat mixed w/ carbs is what some do? how is this. I have eaten almost nothing but chicken in like 2 months b/c I am scared of the carbs in foods, and so avoid most foods. I am such a picky eater that there are stuff that people eat that I would not try but I just need some help w/ this whole fat vs carbs business. I am so confused.. no one has told me some of the things that you guys have been told and I wanna know what I am able to eat safely...I mean seriously, almost nothing but chicken for 2 months, I love chicken but would like an alternative

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Old 11-19-2013, 18:48   #2
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Hope its the dark meat.

A lot of people here eat LCHF - low carb high fat. Not carbs and fats in the sense that I take from your post. Cut out carbs, add fats.

Watch big fat fiasco (5 parts on You Tube), got to to find out more about LCHF diets, and search the forum. I posted what most of my food is on another post today, I left out avocado, which I eat lots of guacamole at one of our favorite Mexican places nearby. I eat anything that I know won't make my BG go high and I test when eating something I'm unsure of. Hey, was there something in the meatloaf I shouldn't eat. If testing says yes, I don't eat that meatloaf again. Green beans tasted sweet, yup, they added sugar.

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Think I've had this since 2003. Told I was Type 2 lean on 2/13/12.
a1c 8.8 (8/2011) 5.2 (07/2019)
TC 183 LDL 102 HDL 65 TG 52 (02/20/2020)
Supplemental vitamins and electrolytes
64 YY Love the LCHF diet. The cheese goes well with my whine

updated 02//20
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Old 11-19-2013, 19:04   #3
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As mbuster says, it's LOW-carb/HIGH FAT - not high protein. We eliminate as much carbohydrate as possible, and raise fats as much as possible. Be careful with protein, because excess amounts of it will convert to glucose and also raise your blood sugar.

So for your meats, look for fatty beef cuts, dark meat chicken including the skin, all kinds of pork including bacon and other fatty cuts. Never drain off the drippings - that is nectar for us. Just add heavy cream to the drippings and make a wonderful high-fat gravy. Add butter, cream & sour cream to everything, full fat mayonnaise, full fat cheeses like cream cheese, cheddar, Gouda, gruyere, etc.

Eggs, eggs and more eggs. These are not bad for us - that is just more propaganda related to that damnable lipids hypothesis. Keep deviled eggs in the fridge at all times, or if deviled is too much work, keep a jar of hard-cooked peeled eggs. I often make a meal with 2 or 3 hard-cooked eggs mashed up with mayo. When I've just cooked them & they're still hot, I mash 'em up with lots of butter.

When we eliminate carbs, we need to find a new source of energy, and that is fats. Don't be afraid to eat as much fat as you can.

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Old 11-19-2013, 19:05   #4
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Basically the issue is that back in the '70s the notion was invented that dietary fat was a problem. The evidence for this was so weak as to be non existent without careful cherry picking of the sample data.

Natural fats are good for you. They do not cause heart disease, high cholesterol or any of the other vices credited to them.

So, food breaks down into three main groups. Fats, Protein and Carbohydrates. Two of these groups are essential to our health. And those are fats and protein. Carbohydrates offer nothing we can't get elsewhere.

We need protein. It's an essential building material for the body but once that need has been met, some of the excess will find its way via the liver into our blood stream as glucose. You'll find this process, called Gluconeogenesis discussed on the forum and elsewhere.

A very crude rule of thumb guide is that you should eat around 1 gram of protein for each kilogram of body weight.

Carbohydrate tends to "contaminate" most of our food but as I said, we don't really need it.

The bulk of our energy should come from natural fats. Not the chemically produced trans fats of the low fat butter substitutes but simple honest to goodness meats, fish, nuts and things like avocado. Cooked in good honest butter or olive oil. Look in the recipe section for details of this - my BH does all that hard work for me.

OK. Let's consider a sample case - me.

I weigh in at around 69 kg (150 pounds). So that means I want somewhere around 70 grams of protein per day.

At my weight and given my limited insulin response I can get away with around 60 grams of carbohydrate spread across my three meals. Some can handle more, some less but since I want to stay below 120 mg/dL - for me it's 60 grams - 20 grams per meal.

Those two groups give me around 500 calories of my required 2,100 calories leaving me to find the other 1,600 calories elsewhere. That means I need around 170 grams of fat.

And that's been the breakdown of my diet for the last three years. Have a look at my signature - it works

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Old 11-19-2013, 20:04   #5
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I don't know how any diabetic can eat the high carb diet doctors and nutritionists recommend without having dangerously high BG - or without having to take lots of meds to counteract those carbs - like the drugs that force the poor weak pancreas to produce yet more insulin.

And if one uses insulin to "cover" all those carbs, it becomes a rollercoaster ride of high and low BG - not to mention weight gain.

There are those professionals who advocate LC/HF - but they are far and few between, and usually are people who have done it and found out for themselves how well it works. I agree - it can be confusing for a new diabetic to sort through all the sound and (mostly) unsound advice. Of course, it's all sound advice here on this forum. (no joke intended - it really is)

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My low-carb recipe collection on Pinterest
70 yrs. Dx May 2010
Diet controlled: VLC/HF
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Gluten intolerant, sensitive to dairy & eggs.
Eat no grains
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