New to the forum and to diabetes, I was told that I am Type 2 just before my 60th birthday. I met with a dietician but really didn't receive much information or maybe I've just thought of a lot more questions that I should have ask now that I've known for a bit longer. I was pretty much given a booklet and sent on my way??? I’m not taking any medicine an am only to test once a week, I’m not sure this sounds correct? I can’t remember what my fasting numbers were after the 4 hour test but I have a doctor’s appointment the first part of February and will ask. My morning fasting numbers run around 103 and a few times 120. I haven’t been doing the 2 hour after eating test but think I should just to get an idea of the reaction of different foods. I have lost about 18 pounds so far and was told I needed to lose a total of 30. I pretty much eat three meals a day with a snack around three in the afternoon. I’m still in that “NO SUGAR/CARBS” stage because I really don’t know what I’m doing. I will discuss taking a class or meeting with the dietician more often when I go back to the doctor. My mother was diabetic, pill form and I have one brother that takes shots. I’ve been trying to read and gather information so at least I can have a better understanding when I go back. Thanks for listening.
Hello- another Newbie
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Welcome, Semo . . . my introduction to diabetes came in my early 60s. Just when we thought we'd seen everything, eh?! 
So glad you've joined our forum. There's so much we can learn from each other - walking in the same shoes allows much greater understanding than all the education in the world for a doc or dietitian who doesn't have the condition.
Congratulations on the weight loss, and also on some pretty good fasting numbers.
As far as carbs go - there are plenty of acceptable carbs around to keep us going. Foods like squash, spinach, avocados, asparagus, artichokes, etc., even tomatoes if we don't go overboard - have enough fiber that the carbs have less effect. It's just the more refined carbs that usually cause us trouble - things like anything made with white flour/white sugar. Rice, pasta, potatoes, breads . . . these can be real troublemakers too. But there are even workarounds for some of the troublemakers! lol! I've been using a pasta called Dreamfields, which has to be cooked just exactly according to instructions - timed perfectly - but it is WONDERFUL to my bg!
The best way to determine which ones you can tolerate is to take a blood test, eat a serving of the food, test again after one hour, and see how much your glucose rose in that time. Test yet again after another hour, and see if your level is on the way back down. I'm usually willing to accept a spike of 30 points if it's something I really really like. If I spike any worse than that, it goes on my avoid list, at least for awhile. Sometimes after a period of good control, our bodies can handle small infrequent servings of previously avoided foods, as long as we don't go hogwild.
It's a juggling act, for sure, but we get used to it, and you will too. There's so much to gain! The rest of our lives, the function of our eyes, kidneys, fingers and toes!
Please keep us posted on your progress . . . if things get rocky, c'mon in & rant/rave too . . . sometimes we just gotta do that too!
take care,
Shanny
So glad you've joined our forum. There's so much we can learn from each other - walking in the same shoes allows much greater understanding than all the education in the world for a doc or dietitian who doesn't have the condition.
Congratulations on the weight loss, and also on some pretty good fasting numbers.
As far as carbs go - there are plenty of acceptable carbs around to keep us going. Foods like squash, spinach, avocados, asparagus, artichokes, etc., even tomatoes if we don't go overboard - have enough fiber that the carbs have less effect. It's just the more refined carbs that usually cause us trouble - things like anything made with white flour/white sugar. Rice, pasta, potatoes, breads . . . these can be real troublemakers too. But there are even workarounds for some of the troublemakers! lol! I've been using a pasta called Dreamfields, which has to be cooked just exactly according to instructions - timed perfectly - but it is WONDERFUL to my bg!
The best way to determine which ones you can tolerate is to take a blood test, eat a serving of the food, test again after one hour, and see how much your glucose rose in that time. Test yet again after another hour, and see if your level is on the way back down. I'm usually willing to accept a spike of 30 points if it's something I really really like. If I spike any worse than that, it goes on my avoid list, at least for awhile. Sometimes after a period of good control, our bodies can handle small infrequent servings of previously avoided foods, as long as we don't go hogwild.
It's a juggling act, for sure, but we get used to it, and you will too. There's so much to gain! The rest of our lives, the function of our eyes, kidneys, fingers and toes!
Please keep us posted on your progress . . . if things get rocky, c'mon in & rant/rave too . . . sometimes we just gotta do that too!
take care,
Shanny
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If you get the opportunity to take some classes in diabetes self management do so. Check with your local chapter of diabetes association to see what classes they offer. Your insurance should cover most of the cost if a doctor refers you to the classes. I live near Columbus Ohio (kind of a big city) and the local chapter offers a series of 4 classes. They usually cover medication and nutrition issues. Or call a local hospital and ask to talk to a certified diabetes educator, if they have one, they usually will sit down with you one on one and can answer most of your questions. I started out on pills and did fine for 5 years, I then needed insulin. This is a good website to gain information from. There are a lot of smart folks on here!
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Hey, I'm new too.
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6 Posts
Hey guys,
Well I am not actually diabetic. I became a member of this forum to learn more about diabetes. I am an engineering design student and am currently looking into a new design for insulin pens and finger prickers. I am looking into designing a product that pulls all equipment into a 3-in-1 product. I have a survey which I will post soon and hopefully get a good responce from the forum.
Cheers guys
Well I am not actually diabetic. I became a member of this forum to learn more about diabetes. I am an engineering design student and am currently looking into a new design for insulin pens and finger prickers. I am looking into designing a product that pulls all equipment into a 3-in-1 product. I have a survey which I will post soon and hopefully get a good responce from the forum.
Cheers guys
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