Hi from Bristol UK

[Grace1961]

I was diagnosed in December 2019, just before Covid emerged.
Doctor very hurriedly and dismissively wrote out a prescription for Metformin 2 x 500 mg per day.
The shock sent me into a feeling of loss and I cut out all sugary food products, alcohol and changed to brown rice, pasta and bread as advised by our Diabetic nurses. Weight loss was 10 kg in 3 months. My blood sugar fell to pre diabetic level. My Metformin was reduced to 1 x 500 mg per day.
Since then, a return to drinking alcohol in a sensible manner and the occasional Saturday night meet ups with snacks etc has seen me gain all that weight!
Three months ago, my levels were up to 62 so my Metformin was increased to 3 x 500 metformin.
Levels just been done and are currently 52. I know that isn't normal but I have decreased my rice, pasta and replaced with chicken peas, couscous and other grains lower in carbs.
It is an eternal struggle, wondering if anyone knows what I can change or alter to reduce my blood sugars more.
Already doing dry January.
I am type 2. Will the Nurse increase my Metformin again do you think?.
Yes I am overweight- I walk my dog and do some stretching ,yoga for over 60s at home.

 

[Drummer]

Check the amount of carbs in the things you eat regularly, and then calculate the amount you might eat and the total in a typical day. Do you check your blood glucose after eating? That might show where adjustments need to be made to keep within normal numbers
I stick to foods with 10% carbs or less - the nurses recommendation to eat high carb but brown carbs did you no favours as they are just about the same carbs as the white ones. Snacks tend to be high carb, so I suspect that you have tipped back into a way of eating your metabolism can't cope with.

 

[bulkbiker]

changed to brown rice, pasta and bread as advised by our Diabetic nurses.

Unfortunately whatever the colour the carb contents of those foods are pretty much the same.
As T2's have difficulties processing excess carbohydrates then it might be better for your health to cut those food types out completely.
You might find this helpful

What predicts drug-free type 2 diabetes remission? Insights from an 8-year general practice service evaluation of a lower carbohydrate diet with weight loss

Background Type 2 diabetes (T2D) is often regarded as a progressive, lifelong disease requiring an increasing number of drugs. Sustained remission of T2D is now well established, but is not yet routinely practised. Norwood surgery has used a low-carbohydrate programme aiming to achieve remission...

nutrition.bmj.com

 

[Inka]

@Grace1961 That’s a good reduction in your HbA1C- well done! I see from your previous posts that you were testing your blood sugar previously. Testing before and again two hours after meals will let you see what foods work best for you. Low carb doesn’t mean no carb. Anything under 130g per day counts as low carb. Totting up your daily carbs would give you an idea of where you are in relation to that.

Losing some more weight and upping your exercise will help too. I know losing weight isn’t easy, but every little bit helps.

 

[everydayupsanddowns]

Ow bist @Grace1961 me aw babber?!

Well done on the terrific weight loss you were able to achieve earlier. It must be very frustrating for you to have seen that creep back up again

There is research that suggests individuals (especially early on in their T2 diagnosis) can have very positive effects from weight loss below their ‘personal fat threshold’, and 10kg does seem to be in line with research findings for helping to restore metabolic function.

Sounds like you are doing well finding an approach that works for you with a moderate carb intake. And 52 is a good starting point where a few additional tweaks should provide a slow and steady reduction in weight and A1c. 🙂

Onward and downward!

 

[Leadinglights]

You know you have done it before but what needs to be done is a dietary regime that is enjoyable so it can be maintained long term, so a new way of eating. As you have shown returning to the 'old' way does you no favours. It is hat I call a slippery slope.
Have a look at this link for an approach which many have found successful and as it is based on real food is enjoyable and sustainable.

Freshwell Low Carb Project - Home

lowcarbfreshwell.co.uk