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
