Just joined Newbie here

[Ash1807]

I am Ash, 68yo and have just been told I am diabetic (hovering around low 7)
Still very much a minefield in terms of nutrition, but hoping to gain some insights on this forum. Being a vegetarian perhaps makes it easier(?), but early days for sure

I am not prescribed any meds at yet, but a checkup coming up soon to evaluate. For now, I have cut down on Carbs, mainly bread. Sugar only in moderation. I am fairly active otherwise.

I am glad I found this UK based forum.

/ash

 

[Martin.A]

Hi, Ash - sorry you've had to join us but welcome. Are your low 7s mmol/L measures or percentages?

 

[Alan44]

Hi @Ash1807 and welcome to the forum

Alan😉

 

[Leadinglights]

I am Ash, 68yo and have just been told I am diabetic (hovering around low 7)
Still very much a minefield in terms of nutrition, but hoping to gain some insights on this forum. Being a vegetarian perhaps makes it easier(?), but early days for sure

I am not prescribed any meds at yet, but a checkup coming up soon to evaluate. For now, I have cut down on Carbs, mainly bread. Sugar only in moderation. I am fairly active otherwise.

I am glad I found this UK based forum.

/ash

Welcome to the forum. Yes cutting down on carbohydrate intake is the first thing to look at but don't forget 'sugar' is just a carbohydrate which is metabolised more quickly than more complex carbs so really cutting out added sugar is the first move people make.
This link has good explanation and is based on a low carbohydrate approach, not no carbs but about 130g per day.
There are some meal plans including a vegetarian one which may give you some ideas.
https://lowcarbfreshwell.com/
There will be some substitutions you can make from some of your normal meals to make them lower carb for example edamame bean or black bean pasta instead of wheat based pasta, cauliflower rice instead of rice, butternut squash, celeriac, swede instead of potatoes.
Eggs, cheese, dairy are all good to base meals on but check out the carbohydrate content in the nutritional information of any products you normally use as I have often found them to be more carbs that I would imagine. Being careful of portion size is important.

 

[HayleyR]

Hi @Ash1807 and a very warm welcome from me too 🙂 . In addition to above, you may also find this useful to give an idea of carbs in common foods/meals: Carbs & Cals | Dieting & Calorie Counting Books & App

 

[JimmyBlue]

Welcome @Ash1807 sad you had to seek us out but we're happy to have you here with us.

 

[everydayupsanddowns]

Welcome to the forum @Ash1807

I wish you every success in gradually tweaking and tailoring your menu to find one that suits your tastebuds, your waistline, your budget and your BG levels - and a way of eating that is flexible enough to be sustainable long-term.

As a starting point, many new members find it can be really helpful to keep a brutally honest food diary for a week or two. Note down everything you eat and drink, along with a reasonable estimate of the total carbohydrate content in your meals and snacks - it doesn’t have to be gram-perfect, the nearest 5-10g is fine.

It might sound like a bit of a faff, and will involve weighing portions, squinting at the fine print on packaging, and possibly looking up things on the internet, but it will give you a really good idea of which foods are the main sources of carbs in your menu. Once you can see which meals or snacks are your ‘big hitters’, and where carbs might be unexpectedly lurking, your diary might also suggest some likely candidates for swaps, portion reductions, or using lower carb alternatives (eg celeriac or swede mash, or cauli ‘rice’).

 

[Ash1807]

Hi, Ash - sorry you've had to join us but welcome. Are your low 7s mmol/L measures or percentages?

Thanks for the warm welcome. I believe it is a measure in mmol/L

 

[Martin.A]

Thanks for the warm welcome. I believe it is a measure in mmol/L

Reason I asked is that 7s in mmol/L would usually suggest pre-diabetes, whereas 7% is definitely diabetes territory. Do you know what your HbA1c result was?