Hello, I'm new here.

[brettr]

Hi,

My name is Brett, I was diagnosed with Type 2 Diabetes last October, although prior to that I was pre diabetic, like an idiot I didn't pay as much attention to the pre-diabetes information as I should have.

It took my having problems with my eye sight (I wear glasses), and having a discussion with my Optician and her recommending that I have my blood sugars checked, as diabetes can and probably is the cause of my eye problems. Turns out, she was right !

I have felt somewhat overwhelmed with all the information available online and found it confusing more than helpful. Learning about Carbs and how they work in the body and how they affect blood sugar levels etc.

Now when I look at the food labels on products, I am shocked and surprised at how much sugar is in so many foods and drinks that we consume, yet if I were to make some of these foods myself, I would not be using sugar or salt to the levels that come in processed foods.

I am looking forward to hearing from other people about how they cope with their Type 2 Diabetes, any tips or helpful hints you guys might have !

Hope to hear from some of you when you have a moment to reply.

Cheers

Brett

 

[Transistor]

I'm Type 2 and diagnosed about 18 months ago. My wife was on a keto diet (which sorted out her fluctuating energy levels) so it was easy for me to switch to sugar-free, low-carb overnight. (Be careful with this as some people get some side effects with vision, etc. but I didn't.)

I created a Google sheets spreadsheet to track my carbs intake. I weighed everything I ate for two days, and multiplied that by the g/100 g figure from the product labels or Internet values. (See calculation below.) The total for the first day was 48 g and for the second day was 33 g. (The main difference was yoghurt and blueberries omitted on the second day.) I decided that 50 g should be plenty good enough to make a difference and gave me a good sense of what could be achieved so I never bothered doing it again.

I also came up with a simple supermarket plan: check the carbohydrate content on the product packaging and if it's greater than 10 g/100 g (10%) then put it back on the shelf unless it is to be consumed in small quantities.

I used a blood glucose meter to monitor before and after meals and to check the effect of exercise. I used to do it several times per day but now it much less frequent. You can see the results of my HbA1c blood tests in the chart in my signature below.

I wish you well!

----
Carbs calculation: grams of carbs = weight in grams x g/100g / 100.
e.g. 60 g of sausage @ 9 g/100 g of carbs = 60 x 9 / 100 = 540 / 100 = 5.4 g. Easy!

 

[brettr]

I'm Type 2 and diagnosed about 18 months ago. My wife was on a keto diet (which sorted out her fluctuating energy levels) so it was easy for me to switch to sugar-free, low-carb overnight. (Be careful with this as some people get some side effects with vision, etc. but I didn't.)

I created a Google sheets spreadsheet to track my carbs intake. I weighed everything I ate for two days, and multiplied that by the g/100 g figure from the product labels or Internet values. (See calculation below.) The total for the first day was 48 g and for the second day was 33 g. (The main difference was yoghurt and blueberries omitted on the second day.) I decided that 50 g should be plenty good enough to make a difference and gave me a good sense of what could be achieved so I never bothered doing it again.

I also came up with a simple supermarket plan: check the carbohydrate content on the product packaging and if it's greater than 10 g/100 g (10%) then put it back on the shelf unless it is to be consumed in small quantities.

I used a blood glucose meter to monitor before and after meals and to check the effect of exercise. I used to do it several times per day but now it much less frequent. You can see the results of my HbA1c blood tests in the chart in my signature below.

I wish you well!

----
Carbs calculation: grams of carbs = weight in grams x g/100g / 100.
e.g. 60 g of sausage @ 9 g/100 g of carbs = 60 x 9 / 100 = 540 / 100 = 5.4 g. Easy!

Hello,

Thank you for your message. I understand that the Keto diet is not for everyone, and also that intermittent fasting can be somewhat dangerous if not followed properly.

I can follow the food labels to a certain extent but do find them confusing at times. I have 2 cans of baked beans in front of me, one just the baked beans, the other baked beans with small sausages, going off the carbs alone, and with what you say above, I would have to put these back on the shelves ?

Baked beans only - Carbs 15.5g per 100g, of which sugars are 4.3g per 100g - double those up for the full 200g can.

Baked Beans with Sausages - Carbs 12.2g per 100g, of which sugars are 4.1g per 100g - again double those for full 200g can.

So with having say 20 less beans in the can with sausages than the beans only that gives a 3.3% difference in carb intake !

Based on your words above, these are not right for me to eat, even though the beans themselves are good for me, it's the sauce that is the main problem as that contains the sugar ! The actual carbs are not 10% or below !

I may be overstating this here, but the difference in beans alone is 3.3g and the sugar is 0.2g. I get that the beans themselves are of higher carbs in the tomato sauce, but the beans with sausage are slightly less, yet the tomato sauce would be made to the same recipe, so why does that have less sugar in it ?

By consumed in small quantities, you mean, using my above example of baked beans, that I should only be having these once or twice a week at the very most ?

I understand your words that if any product on the shelf is 10% Carbs or under it's ok to eat, a long as I am not consuming loads of said product.

I am not thick by any means, but this can and does come across as fairly confusing at times with regards to the actual quantities of foods that should be eaten by diabetics, regardless of Type, you make the carbs part sound so easy with how you have listed it above, but the rest of it still seems to confuse me occasionally.

If you go off the Recommended Intake (%RI) of 2000 Kilo Calories a day, I know that I don't eat that amount of calories in any single day, is this part of where I am going wrong ? I also have certain side effects from the meds I am taking, and loss of appetite is one of them, there are days when I just don' feel like eating anything but know that if don't eat something, it will play havoc with my sugar levels as I will more than likely eat something completely wrong just for the sake of eating something.

God I sound like a right drama queen ! Is it normal to feel this confused about the foods to eat as a diabetic and trying to learn and know what you can and can't have to eat to help control one's blood sugar levels as well as take meds to aid it all along ?

Thanks for your wonderful words, they do help and make a difference, even if I still feel confused with it all.

 

[Leadinglights]

I would suspect it is because the sausages have protein which means the can as a whole will be less carbs but even so beans as in baked beans are high carb for those with Type 2.
Really just looking at the total carbs is a simpler option and ignore the as sugar.
There are many foods which would have low sugar but a huge amount of carbs so by looking at the 'sugar' it could easily mislead you.

 

[Lucyr]

I may be overstating this here, but the difference in beans alone is 3.3g and the sugar is 0.2g. I get that the beans themselves are of higher carbs in the tomato sauce, but the beans with sausage are slightly less, yet the tomato sauce would be made to the same recipe, so why does that have less sugar in it ?

There’s less beans and sauce in the beans with sausages and the sausages will contain some carbs but not as much sugar as the sauce removed to make room for sausages

 

[everydayupsanddowns]

Welcome to the forum @brettr

Hope you can find a way to tweak your menu and moderate your total carbohydrate intake (total carbohydrate os often more informative than ‘of which sugars’) to the extent that your body needs.

There’s no one size fits all approach, so some of it is going to be experimentation.

Beans are a funny one, because the nature of the carbohydrate in pulses can mean that the body passes some of it through to the lower intestine without being digested (hence beans‘ reputation for making you fart). The sauce in commercial beans is often quite sugary - which adds complication. Plus there’s the ‘what are you eating it with’ conundrum - and many of the classic baked beans pairings (eg toast or jacket spud) are high carb in themselves.

If you are a real beans fiend you can make a fresher, arguably tastier, and slightly lower carb version yourself simmering canned haricot beans with passata or even just a bit of tomato puree and stock. Not the same as commercial beans, but very good in their own way.

As to the effect on your BG levels as an individual - you’d really need a BG meter to check. But beans of most varieties have always been fairly well behaved alongside my insulin doses (which is more than can be said for many sources of carb!).

Having a BG meter can be a very practical way of fine-tuning your menu. Take a reading immediately before eating, and again 2hrs after the first bite of the meal. Compare the two to see the ‘meal rise’. If it’s bigger than a 2-3mmol/l difference, tweak the meal next time - reduce the portion of carbs, or try a swap to a different variety.

That way you aren’t dealing with a food’s reputation, but on what actually happens for you, as an individual, when you eat it. And results can be quite surprisingly individual!

Good luck, and let us know how you get on 🙂

 

[Rachelmc4]

I’m a recently diagnosed type 1, and yep, also shocked when I look at food labels these days. Before my diagnosis I never actually bothered checking the packaging for the nutritional information. Definitely an eye opener!

 

[brettr]

Welcome to the forum @brettr

Hope you can find a way to tweak your menu and moderate your total carbohydrate intake (total carbohydrate os often more informative than ‘of which sugars’) to the extent that your body needs.

There’s no one size fits all approach, so some of it is going to be experimentation.

Beans are a funny one, because the nature of the carbohydrate in pulses can mean that the body passes some of it through to the lower intestine without being digested (hence beans‘ reputation for making you fart). The sauce in commercial beans is often quite sugary - which adds complication. Plus there’s the ‘what are you eating it with’ conundrum - and many of the classic baked beans pairings (eg toast or jacket spud) are high carb in themselves.

If you are a real beans fiend you can make a fresher, arguably tastier, and slightly lower carb version yourself simmering canned haricot beans with passata or even just a bit of tomato puree and stock. Not the same as commercial beans, but very good in their own way.

As to the effect on your BG levels as an individual - you’d really need a BG meter to check. But beans of most varieties have always been fairly well behaved alongside my insulin doses (which is more than can be said for many sources of carb!).

Having a BG meter can be a very practical way of fine-tuning your menu. Take a reading immediately before eating, and again 2hrs after the first bite of the meal. Compare the two to see the ‘meal rise’. If it’s bigger than a 2-3mmol/l difference, tweak the meal next time - reduce the portion of carbs, or try a swap to a different variety.

That way you aren’t dealing with a food’s reputation, but on what actually happens for you, as an individual, when you eat it. And results can be quite surprisingly individual!

Good luck, and let us know how you get on 🙂

Hello,

Thank you for your message. What I need to do is actually sit down and take a proper look at the foods I eat, get a proper perspective on the Cards as well as the sugars. Messages that other people have sent me on here have been very informative already.

One gentleman on here gave me that information that if the carbs are 10% or less they are good for you to eat, as that will help keep my BG lower and more in check.

I will be keeping in touch on here, as this Forum has been so supportive already compared to what I should really be learning from the Diabetes Nurses at my Doctor's Surgery.

 

[brettr]

I’m a recently diagnosed type 1, and yep, also shocked when I look at food labels these days. Before my diagnosis I never actually bothered checking the packaging for the nutritional information. Definitely an eye opener!

Hi,

Thanks for your message. I have to admit that when looking at food labels, they are a very big surprise and sometimes shock when you look at the carbs (total carbs to individual carbs) depending on what you are going to eat.

One massive surprise was good old Crumpets, I forget they are still a form of bread, even though they look nothing like a barm or slice of bread. Per 100g = 35.3g of carbs - Per each crumpet 55g =19.4g, so I can't really eat those, the main thing I looked at with crumpets was that they are low in fat.

One gentleman that I have had a reply from on here gave on his page the calculation for carbs per 100g, which is where he told me that for something to be beneficial for you it has to be 10g or less per 100g. Some of it seems to be so complicated, but more than likely is not, it's just a case of getting used to knowing what is good for you and what isn't.

I also need to learn what herbs and flavourings I can use to help enhance the foods I need to eat to be tastier than just being plain, as in what goes with what etc.

 

[Leadinglights]

Hi,

Thanks for your message. I have to admit that when looking at food labels, they are a very big surprise and sometimes shock when you look at the carbs (total carbs to individual carbs) depending on what you are going to eat.

One massive surprise was good old Crumpets, I forget they are still a form of bread, even though they look nothing like a barm or slice of bread. Per 100g = 35.3g of carbs - Per each crumpet 55g =19.4g, so I can't really eat those, the main thing I looked at with crumpets was that they are low in fat.

One gentleman that I have had a reply from on here gave on his page the calculation for carbs per 100g, which is where he told me that for something to be beneficial for you it has to be 10g or less per 100g. Some of it seems to be so complicated, but more than likely is not, it's just a case of getting used to knowing what is good for you and what isn't.

I also need to learn what herbs and flavourings I can use to help enhance the foods I need to eat to be tastier than just being plain, as in what goes with what etc.

Most herbs and spices are low carb and dry rubs or pastes for curry rather than complete sauces are better. Garlic, lemon and ginger are good in strifrys.

 

[Transistor]

One gentleman that I have had a reply from on here gave on his page the calculation for carbs per 100g, which is where he told me that for something to be beneficial for you it has to be 10g or less per 100g.

That's not quite what I'm saying. I'm saying that my simple rule of thumb was that anything greater than 10 g/ 100 g will probably not be good for my blood glucose levels. It's quick and easy.

 

[Spathiphyllum]

God I sound like a right drama queen !

No, you really don't! It *is* all very confusing, and people don't get as much help, or as much reliable information, as they should. And there is a lot of unreliable information out there, and a lot of misconceptions.

The first thing to keep in mind is that there are three different ways to deal with Type 2:

1) Reverse it-- by losing the excess fat in and around your liver and pancreas which causes Type 2.
2) Manage it with diet and exercise,
3) Manage it with drugs.

If you want to try (1)-- basically curing your Type 2-- your main concern will be calories; you need to lose a significant amount of weight.

Ask your GP about the NHS Low Calorie Diet Programme. (You may have heard or read things about this, calling it the 'NHS soup and shakes diet'; see for example https://www.diabetes.org.uk/about_u...iet-to-help-people-with-type-2-into-remission .) This is a variation of what was originally called 'the Newcastle Diet'.

There are a number of people on this forum who have successfully reversed their Type 2, mostly (I think?) via the Newcastle Diet but some using other diets.

A lot of people still aren't aware that it is possible to reverse Type 2; if you weren't aware of this, you might want to find out more about it, from your GP and from people on this forum.

For (2), most people use a low-carb diet, but you will see people on this forum and elsewhere advocating various different types of diet.

And exercise is important: moderate-intensity aerobic exercise, like brisk walking or slow jogging, causes your muscles to suck glucose out of your blood, so helps a lot in controlling blood sugar levels.

Also remember that, with (2), you're not reversing your Type 2, you're only managing it-- so you need to find a diet and exercise regime you can stick to and make a habit of, for the rest of your life.

What works for Transistor is his "simple rule of thumb"; what works for other people is the "Mediterranean diet"; and so on. I noticed in your 'About' page that you had a heart attack last year, and the Mediterranean diet is strongly recommended for heart health too (see for example https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/mediterranean-diet ).

For (3), again, you will find different people on this forum and elsewhere discussing various different drugs.

And of course you can combine the different approaches: for example, you can combine (1) and (2) by adopting a diet that's low in calories as well as low in carbs and taking up exercise, or combine (2) and (3) by adopting a low-carb diet and exercising and also taking drugs.

I hope this hasn't just added to your confusion! The point is simply: Think carefully about which option, or combination of options, you want to go for; and then, once you've decided, that will narrow down the sort of information you need. All best wishes!

 

[brettr]

That's not quite what I'm saying. I'm saying that my simple rule of thumb was that anything greater than 10 g/ 100 g will probably not be good for my blood glucose levels. It's quick and easy.

Now I understand what you mean, that works for you, although it's a damn good way to look at and keep a better eye on the foods I/we need to eat as diabetics.

 

[bulkbiker]

I understand that the Keto diet is not for everyone, and also that intermittent fasting can be somewhat dangerous if not followed properly.

Not sure who told you that.. I've been ultra low carb and in ketosis for the best part of 8 years now.
Also intermittent fast every day.
The only side effects I have noticed are a host of health problems have disappeared and T2 went into remission in 4 months and has remained so ever since.

 

[bulkbiker]

Also remember that, with (2), you're not reversing your Type 2, you're only managing it

Sorry but that statement is complete nonsense.
As we have seen from Direct people who have starved themselves are for the most part "only managing it" and many of them not very well.

If you want to try (1)-- basically curing your Type 2-

This is also nonsense Starving yourself will not "cure" T2.

 

[brettr]

Not sure who told you that.. I've been ultra low carb and in ketosis for the best part of 8 years now.
Also intermittent fast every day.
The only side effects I have noticed are a host of health problems have disappeared and T2 went into remission in 4 months and has remained so ever since.

I have read and heard that not everyone can cope with being in Ketosis, for some people it can be dangerous for their health. One thing Diabetics also have to watch out for is going into Lactic Ketoacidosis if I remember that correctly !

I know that Ketosis is fine for some or most people, but not everyone, I meant no disrespect to whoever has or is using the Keto diet, of which that is a personal choice.

 

[brettr]

People, let's all be civil here. I am asking for advice from all the people on here who have and are diabetic, regardless of which type, you all have various thoughts and comments to make and I thank you all for your words, as I am learning more about my Type 2 from you all. I realise you each have your personal things to say or for what has helped you to combat your diabetes, that does not mean anyone disagrees with you, they are your own personal thoughts and feelings.

I read and take in what each of you is saying, but at the end of the day, whichever way I choose, is what I consider to hopefully be the best for myself.

 

[Drummer]

Now I understand what you mean, that works for you, although it's a damn good way to look at and keep a better eye on the foods I/we need to eat as diabetics.

It works for me too - I stick to 10% and under except for small amounts of 95% cocoa chocolate. I get normal numbers.

 

[Leadinglights]

People, let's all be civil here. I am asking for advice from all the people on here who have and are diabetic, regardless of which type, you all have various thoughts and comments to make and I thank you all for your words, as I am learning more about my Type 2 from you all. I realise you each have your personal things to say or for what has helped you to combat your diabetes, that does not mean anyone disagrees with you, they are your own personal thoughts and feelings.

I read and take in what each of you is saying, but at the end of the day, whichever way I choose, is what I consider to hopefully be the best for myself.

My take on the various opinions and ways of managing blood glucose is that it is a very individual thing and what suits one person will not necessarily suit another. The important thing is to choose a way that both reduces your blood glucose, is enjoyable and sustainable. Those who promote their way which to others may seem extreme is fine but people should consider if it would suit them and then make their own decision.

 

[brettr]

No, you really don't! It *is* all very confusing, and people don't get as much help, or as much reliable information, as they should. And there is a lot of unreliable information out there, and a lot of misconceptions.

The first thing to keep in mind is that there are three different ways to deal with Type 2:

1) Reverse it-- by losing the excess fat in and around your liver and pancreas which causes Type 2.
2) Manage it with diet and exercise,
3) Manage it with drugs.

If you want to try (1)-- basically curing your Type 2-- your main concern will be calories; you need to lose a significant amount of weight.

Ask your GP about the NHS Low Calorie Diet Programme. (You may have heard or read things about this, calling it the 'NHS soup and shakes diet'; see for example https://www.diabetes.org.uk/about_u...iet-to-help-people-with-type-2-into-remission .) This is a variation of what was originally called 'the Newcastle Diet'.

There are a number of people on this forum who have successfully reversed their Type 2, mostly (I think?) via the Newcastle Diet but some using other diets.

A lot of people still aren't aware that it is possible to reverse Type 2; if you weren't aware of this, you might want to find out more about it, from your GP and from people on this forum.

For (2), most people use a low-carb diet, but you will see people on this forum and elsewhere advocating various different types of diet.

And exercise is important: moderate-intensity aerobic exercise, like brisk walking or slow jogging, causes your muscles to suck glucose out of your blood, so helps a lot in controlling blood sugar levels.

Also remember that, with (2), you're not reversing your Type 2, you're only managing it-- so you need to find a diet and exercise regime you can stick to and make a habit of, for the rest of your life.

What works for Transistor is his "simple rule of thumb"; what works for other people is the "Mediterranean diet"; and so on. I noticed in your 'About' page that you had a heart attack last year, and the Mediterranean diet is strongly recommended for heart health too (see for example https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/mediterranean-diet ).

For (3), again, you will find different people on this forum and elsewhere discussing various different drugs.

And of course you can combine the different approaches: for example, you can combine (1) and (2) by adopting a diet that's low in calories as well as low in carbs and taking up exercise, or combine (2) and (3) by adopting a low-carb diet and exercising and also taking drugs.

I hope this hasn't just added to your confusion! The point is simply: Think carefully about which option, or combination of options, you want to go for; and then, once you've decided, that will narrow down the sort of information you need. All best wishes!

I have just taken a look at the soup and shake diet page, surprisingly I heard about this on TV a few nights back on the late news. It is worth checking this out with my Dr or the Diabetic Nurses, to see what they say or think about it. The Mediterranean diet also sounds very good.

The soup and shake diet sounds a better option for me, as they keep an eye on you and give you encouragement to maintain the changes I /you would need, I think for a lot of people, lack of encouragement is one of the biggest problems that can cause lapses back into old habits or basically just giving up on the goals you are setting for yourself. At the end of the day, you are truly only letting yourself down if you fail.

No, you have not added to my confusion, I am the sort of person that needs encouragement, knowing myself the way I do, I will give up after so long, as I become disenchanted with myself.

I realise the medications I am taking are there to help, I just don't like some of the side effects that come with them ! The biggest one for me is constantly feeling bloated, which leads to quite a bit of breaking wind (trying to be polite there lol), I know that I am overweight for my height, so I do have a lot of weight to lose. The bloating I deal with makes me constantly look chunkier than I should be for what I actually eat.

I suppose their is no one way for helping to lose weight and getting my diabetes under control, usual trial and error most of the time. It comes down to knowing what works for you.