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Type 2 since April 2010

2959 Views 19 Replies 6 Participants Last post by  bugs
I have been lurking and reading but now need to know a few things.
First some stuff about me.
68 yo F with type 2. FBS was 16.0 when diagnosed. No meds and am following a strict low GI diet regime. Have recently had first A1C - 5.3 (FBS on same day was 5.3) Eyes, feet, kidneys and BP are all fine.

I have slowly become aware that some people are keeping their BS at 1 hour below 8.0 PP - rather that below 8.0 at 2 hours PP to try to get BS to be at more non-diabetic readings. This 'seems' to be a good thing to be able to do - but is it really? Am I hitting my head against the proverbial wall and now going to achieve anything? My aim is to stay within non diabetic guidelines so when (not if!) a cure is finally available I will be in the best possible condition to make the most of it.

I actually haven't seen very many posts anywhere from people who are achieving the same thing and staying healthy for the long term. I've read through most of the info on the blog (notmedicatedyet) that someone posted and found that incredibly interesting. But he (Tom?) seems to be an isolated example.

I have a few diabetic friends who seem quite philosophical about the big D being progressive and that it can't be helped - and just go with the flow etc.
So I would really like to hear about any others out there who have long term success.
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Welcome to our forum, bugs. I am one of the ones who tries to keep my BG under 8 (144) at all times. Actually, my target range is tighter than that - 70-130 (3.8 - 7.2) is what I aim for. I don't have a lot of trouble accomplishing this - I do take metformin and while I don't consult the glycemic index, I just don't eat many carbs. And while I accept that diabetes is a progressive disorder, I do not "go with the flow" and I intend to do everything in my power to avoid complications.

What I DO eat is a very complete & varied diet of protein, fats & high fiber vegetables. No cereal, very little grain, and the only fruits I eat are avocado & tomato, but I use lots of nuts, seeds & olives. I use beef, pork, chicken, fish, eggs, cheese. I do not limit fats in my diet, meaning that I use dairy butter on my cooked veggies and heavy cream in my coffee, I cook foods in butter, olive oil or coconut oil. I also use full fat mayonnaise and sour cream in sensible servings. If I need a sweet treat, I use saccharine, liquid sucralose or eyrithritol. I avoid anything containing high fructose corn syrup or any other corn products.

Congratulations on your progress in controlling your diabetes. Thank you for joining us and do hurry back!
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The weird thing is, it doesn't seem all that spartan anymore. It took me awhile to find acceptable substitutes for some of the things I really enjoy, but now I drink unsweetened almond milk if I need a swig of "milk", and I found some high-fiber tortillas that don't spike me, so I can still enjoy my all my wraps - burritos/quesadillas/soft tacos (in moderation, of course - one or two at a time and once or twice a week). I use Dreamfields pasta too, but I use it carefully now - Breezeonby helped me recognize that it can and does spike many hours after the meal - sometimes as much as 12 hours. But if I don't make a pig of myself, I can have a little pasta too.

Tonight I made a big batch of hot wings to have on hand for quick snacks or small meals. Chicken wings are cheap & I just bake 'em for about an hour until the skins get nice & crisp, then douse 'em with hot sauce. I usually just eat them that way, but if I wanna dress 'em up a little, I dip 'em in bleu cheese dressing. None of this has any carbs, so it's essential all-you-can-eat! :D

No need to ever go hungry on a low-carb regimen - using a little fat in the diet gives a nice sense of satiety, and my bod can make all the glucose it needs from the protein - it doesn't need carbs for that.

So honestly - it doesn't seem as austere as it sounds! :D
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And you don't need to go overboard now, either, but for diabetics, fat is not the enemy. I had always used low-fat mayonnaise, low-fat sour cream, etc., until I discovered that when they remove the fat, they often replace it with CARBS! So yeah - that was that - I began to see the writing on the wall. High blood sugar can rob me of my eyesight, my kidney function, even my fingers and toes, so it is what must be controlled at all costs. I started buying regular full fat mayo, sour cream, and I threw out the non-dairy creamer (which is loaded with high fructose corn syrup & corn syrup solids!) and started using real heavy cream in my coffee. You don't have any weight to lose, but in my case, I can testify that I'm still losing weight, despite moderate use of fats. But I'm careful to use safe fats like olive oil & coconut oil. Not using lard, although I do still enjoy eating bacon sometimes. :D

I do miss beans, but I can get by with a few black beans now & again . . . and I love edamame!
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Yeah - my edamame comes frozen & I just microwave it right in the bag for a few minutes. Unfortunately, I can eat the whole bag by myself, but my meter likes it as much as I! heheh! :D
And nitrates/nitrites are present naturally in many fruits/vegetables . . . this from PubMed: Food sources of nitrates and nitrites: the physiol... [Am J Clin Nutr. 2009] - PubMed result

Whole Foods and Trader Joe's both offer nitrate-free bacon.
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