New - Please give me some hope

[MrsAA]

Please bear in mind that all the advice is well-intentioned and is from people who are managing their diabetes day in, day out. You don't have to take any of it, of course - that's your choice - but please try and take on board that this is also about long-term health and the reality that, when poorly managed, diabetes can lead to serious complications.

We're here to support you.

Martin

I know it is well intentioned and I’m very grateful to all the people that have responded to my posts and I’m heartened to see that so many people have found things which suit them...I know I’m a fussy eater and I have an incredibly sweet tooth in so far as I rarely have a starter when we go out or away preferring to save the calories for pudding, I doubt that will ever change sadly!

 

[rebrascora]

I was a sugar addict pre diagnosis and I also ate way too much starchy carbs like bread and pasta albeit wholemeal versions and potatoes but I decided that it had to stop because my body could no longer tolerate it.
I remember the thought one day sitting in the retinopathy screening waiting room not long after diagnosis (it was just before Easter) that I would never ever be able to have another Cadbury's Cream Egg and the rest of my life suddenly seeming like a very long road ahead. But then I looked at the guy opposite me who was partially blind and realised how totally trivial my thought was. The fact of the matter is that if I have one CCE I will want another and it is a slippery slope that I have only just managed to scramble off, so there is no way I am going to sabotage myself by climbing back on.

You have to be prepared to change and yes, birthday's and Christmas, you are allowed to have a special treat or two but your tastes do change once you curb your sweet tooth. You have to accept that change is important and possible and just take it one day at a time with those changes rather than looking ahead to a time at some point in the future.
I found it really helped keep me on the straight and narrow to see via a BG meter what those foods were doing to my BG levels. Diabetes is slow and insidious. You often don't have symptoms or complications from it until it is too late to do something about it, so actually seeing your BG levels rising after you eat high carb foods highlights the dangers and encourages you to manage it better.

You seem to think you are a special case but many of us have been through this thought process. I can tell you that I feel so much fitter and healthier for changing my diet I would not go back to it now.
Find low carb foods that you do enjoy. Make them yourself like @NotWorriedAtAll
Don't just say, "I can't do this!" You can! Just take it one day at a time and one meal at a time and find new low carb treats.... like the chocolate eclairs mentioned. We are all trying to help you but ultimately you need to help yourself.

 

[MrsAA]

I was a sugar addict pre diagnosis and I also ate way too much starchy carbs like bread and pasta albeit wholemeal versions and potatoes but I decided that it had to stop because my body could no longer tolerate it.
I remember the thought one day sitting in the retinopathy screening waiting room not long after diagnosis (it was just before Easter) that I would never ever be able to have another Cadbury's Cream Egg and the rest of my life suddenly seeming like a very long road ahead. But then I looked at the guy opposite me who was partially blind and realised how totally trivial my thought was. The fact of the matter is that if I have one CCE I will want another and it is a slippery slope that I have only just managed to scramble off, so there is no way I am going to sabotage myself by climbing back on.

You have to be prepared to change and yes, birthday's and Christmas, you are allowed to have a special treat or two but your tastes do change once you curb your sweet tooth. You have to accept that change is important and possible and just take it one day at a time with those changes rather than looking ahead to a time at some point in the future.
I found it really helped keep me on the straight and narrow to see via a BG meter what those foods were doing to my BG levels. Diabetes is slow and insidious. You often don't have symptoms or complications from it until it is too late to do something about it, so actually seeing your BG levels rising after you eat high carb foods highlights the dangers and encourages you to manage it better.

You seem to think you are a special case but many of us have been through this thought process. I can tell you that I feel so much fitter and healthier for changing my diet I would not go back to it now.
Find low carb foods that you do enjoy. Make them yourself like @NotWorriedAtAll
Don't just say, "I can't do this!" You can! Just take it one day at a time and one meal at a time and find new low carb treats.... like the chocolate eclairs mentioned. We are all trying to help you but ultimately you need to help yourself.

I am helping myself, I think, I’ve lost almost a stone in 2 weeks...I’ve cut down carbs from way over 400g a day to anything between 50-80g a day which I think is excellent seeing as I ate potatoes and bread every day, but I am finding it extremely difficult to come to terms with the fact that I will be eating this boring food for the rest of my life..at the moment I can’t stand for any length of time because of osteoarthritis in my hips and back so cooking all those things shown above wouldn’t be possible for me, so I’ll just have to get on with and accept the boring stuff is here to stay.

 

[Drummer]

Ice cream was originally a lot of eggs and cream - made into a custard, and you can still have both custard and icecream, you can make an almond sponge, drench it in sherry, or let frozen berries melt over it, then cover with a double strength sugar free jelly and when it is set top it with real custard and then add whipped cream, and it is still low carb.
Many foods which are sold to the general population can be made 'safe' for diabetics, but we need to make them ourselves because they have been adulterated with cheap ingredients - like the recipe for so called icecream which is mostly pulverised fruit with hardly any cream, or even none, or commercial products which are chemicals and low fat milk.

 

[MrsAA]

Ice cream was originally a lot of eggs and cream - made into a custard, and you can still have both custard and icecream, you can make an almond sponge, drench it in sherry, or let frozen berries melt over it, then cover with a double strength sugar free jelly and when it is set top it with real custard and then add whipped cream, and it is still low carb.
Many foods which are sold to the general population can be made 'safe' for diabetics, but we need to make them ourselves because they have been adulterated with cheap ingredients - like the recipe for so called icecream which is mostly pulverised fruit with hardly any cream, or even none, or commercial products which are chemicals and low fat milk.

It was weigh in day for me and managed 5.5lbs off so that’s a stone off in 2 weeks...very pleased about that. I find chucking a few frozen raspberries into some yoghurt sort of reminds me of ice cream.

A question...I understand you have two HbA1c above 48 to be confirmed as T2 diabetic. What happens if, on the second test it’s under 48? Ok I’m clutching at straws here probably but would They confirm T2 or wait for the result of another HbA1c test?

 

[everydayupsanddowns]

What happens if, on the second test it’s under 48? Ok I’m clutching at straws here probably but would They confirm T2 or wait for the result of another HbA1c test?

Different Drs seem to have slightly different approaches, so I think it depends on what sort you’ve got.

Some seem happy to give people a few ‘chances’ with levels around 48-50 before confirming diagnosis, while others make the call immediately and consider T2 to be permanent and progressive.

More and more seem happy to consider the idea of ‘remission’ these days though - notably because of the big DiRECT trial and its results.

 

[Drummer]

I was diagnosed on just one test, but my Hba1c was 91 so pretty definite.

 

[MrsAA]

The nurse said to me I needed two tests to confirm so I’ll hang on to the slim hope it might have come down...as an aside I just looked at my test results online and noticed a thyroid test which wasn’t there when I last looked..the result is borderline and needs to be repeated...might this have an effect on HbA1c does anyone know (as you can see I’m still finding straws to clutch at)

 

[grovesy]

The nurse said to me I needed two tests to confirm so I’ll hang on to the slim hope it might have come down...as an aside I just looked at my test results online and noticed a thyroid test which wasn’t there when I last looked..the result is borderline and needs to be repeated...might this have an effect on HbA1c does anyone know (as you can see I’m still finding straws to clutch at)

No not usally.
I believe 2 tests for HBA1Cis classed as gold standard these days,

 

[MrsAA]

No not usally.
I believe 2 tests for HBA1Cis classed as gold standard these days,

I will count myself lucky in that case 😉

 

[MrsAA]

Hello again

Thought I’d give an update.

I had a HbA1c result of 56 originally, I asked for a repeat test as i had no symptoms..that came back as borderline so the nurse wanted to repeat it again before a diagnosis was confirmed. The repeat borderline test came back as 43 🙂

I have a telephone appointment with the nurse on Monday but she did say last time if the result was under 48 she wouldn’t be putting a diagnosis of T2 on my records.

I know 43 is within the pre diabetic range so I’m expecting further blood tests over the next few months but I’m committed to something I never thought I’d say and that is low carb seems to be the way to go..she who thought she could never eat lunch without bread or dinner without potatoes now manages perfectly well with 30g or less of carbs per day...who’d have thought it! Oh and I’ve lost two and a half stone since 2nd January which is a bonus 🙂

 

[Christy]

@MrsAA . This is fantastic! Both your weight loss and decrease in HbA1c. Keep up the good work!

 

[NotWorriedAtAll]

Hello again

Thought I’d give an update.

I had a HbA1c result of 56 originally, I asked for a repeat test as i had no symptoms..that came back as borderline so the nurse wanted to repeat it again before a diagnosis was confirmed. The repeat borderline test came back as 43 🙂

I have a telephone appointment with the nurse on Monday but she did say last time if the result was under 48 she wouldn’t be putting a diagnosis of T2 on my records.

I know 43 is within the pre diabetic range so I’m expecting further blood tests over the next few months but I’m committed to something I never thought I’d say and that is low carb seems to be the way to go..she who thought she could never eat lunch without bread or dinner without potatoes now manages perfectly well with 30g or less of carbs per day...who’d have thought it! Oh and I’ve lost two and a half stone since 2nd January which is a bonus 🙂

Congratulations. That is brilliant news. I'm so happy for you 🙂

 

[everydayupsanddowns]

Wow! Thanks for the update @MrsAA - great to hear how well your results have come down (and your weight!!), and how well you have taken to a lower carb way of eating - well done you!

 

[MAC2020]

I love cabbage salad which is very easy in a food processor. Thinly slice a quarter of a white cabbage, a quarter of a red cabbage and an onion using the food processor. Chuck everything into a bowl and add a generous amount of salt (several table spoons). Mix it all together using your hands and then leave for 10 to 15 minutes to wilt down. Transfer to a colander and rinse the salt off and leave to dry. Throw in a generous handful of fresh chopped coriander and mix well. Really nice with grilled (and if we ever get any better weather barbequed) meats and kebabs. As an alternative to the coriander, try adding mayo and a teaspoon or two of Dijon mustard for a cabbage slaw although I usually add sliced kale and sliced spinach if I'm making a slaw. Great way of upping your veg intake.

Very similar to making Kimchi (fermented cabbage): salted cabbage, carrots, chinese raddish daikon; when wilted rinse off salt, add red chilli paste or flakes, leave to ferment, put in fridge. Keeps for ages. And very good for you!