Hello everyone, I've just started reading this forum a few weeks ago after deciding to take my diabetes seriously.
I was diagnosed 1/2017 after thinking I couldn't get over lyme disease. My A1c was 9.0 and I was put on 500mg Metformin and 20mg Atorvaststin daily. I cut down to only 1 slice of pie w/ ice cream for dessert. In July my blood was 7.8 A1c, I had my Metformin increased to twice a day. I assumed I could resume my normal desserts then. My 1/2018 A1c was 7.4 and my Metformin was doubled again. Due to the intestinal side effects this was not an option. I've now been shifting to Low carb and have been testing to eat for over a week and have encouraging results. I don't have any questions yet because I have much to read yet, but I believe that I will enjoy this forum,
Thanks for joining us, oldguy. Welcome! I'm an "oldguy" myself and pretty recent to treating my diabetes as well. This is a good bunch of people, with many of us having gone down the same road you're on now. I look forward to your posts!
I'm glad to see low-carb is working for you. It's a shift when you're used to pie and ice cream for dessert. But low-carb doesn't mean you have to go without dessert, either. There's an entire section of this site that has recipes in it, many for desserts. Check it out (if you haven't already)!
HI oldguy, welcome to the forum.
Nothing like a good old success story and it sounds like you are headed down the right path to have one to tell.
Welcome to the forum!
Old Guy....welcome old guy here! 67 going on 68. I was diagnosed with Type 2 over 12 years ago. I was able to manage my blood sugars, I thought because I was only testing when I got up each day. Then back in 2014 my A1c started creeping up, every three month, slowly but surely, up they went. My doctor said take more meds, and I instinctively said I must find a better way...
That search last a couple of months until I found this website, like you I 'lurked' around for a while reading and looking at what this is all about. Finally, on May 1 of 2015 I signed on and start to follow the eating and testing protocols recommend on this website.
Now here I am three years later, lost 60lbs. learned to eat lots of fats and very few carbs...not a diet, as I am never hungry! Lots of snacks are ok if they are low carb, and better if they are high fat too....
Do the research, learn the basics and come on in...the weather and health results are amazing....
Hi, welcome to forum, I'm new here to.
Thank you Steve for your encouragement, I can't wait to find an acceptable dessert. I've just been doing without and I only have so much willpower! I realize that I'm not the oldest guy here, but oldguy is much shorter than franktheplumber! And I type with one finger. Thanks div2live for your input, I'm feeling inspired to make a guest appearance at my gym today! Have a great day all.
Welcome to the forum! I understand what you are going through. I hated giving up bread. That's been the hardest thing for me to give up. I guess it gets better with time. IDK, I still go by the bread aisle just to smell the bread...:biggrin::biggrin:.
Hope to see you around :vs_coffee:.
Hi Old Guy.....
Actually there are lots of good things you can eat that are sweets....but you have to stay away from regular sugars, including honey, molasses, syrups, etc. They are very high carb and of little nutritional value....BUT....I have a cheese cake recipe that works great for me, as long as I eat small pieces I am fine....if you do not cook, find someone who will...and then you have a sweet you can try...but test your blood sugar first time after your first bite...at 1 hour and 2 hours...if you stay under 140 (120 is better) then like me you can have it!
Cheese Cake-Low Carb
24 ounces cream cheese, softened
• 1 cup extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
• 1/2 cup sour cream
• 1 1/2 cups sugar substitute (recommended: Splenda)
• 1/3 cup heavy cream
• 1 tablespoon no sugar added vanilla extract
• 1 tablespoon fresh lemon juice
• 2 eggs
• 3 egg yolks
• Special Equipment: 1 (8-inch) spring-form cake pan
Preheat oven to 400 degrees F.
Spray the spring-form pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased spring form pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.
Total Time: 10 hr 15 min
Prep: 30 min, Inactive: 8 hr
Cook: 1 hr 45 min
Yield: 12 servings
Calories 299, Fat 28 grams, Saturated Fat 18 grams, Carbohydrates 7 grams
Welcome to the forum OG. This place is a plethora of diabetic info and experiences, so when you do have questions, this is the place to find them. We're all here to help and encourage.
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