Brendabrenda
New Member
- Relationship to Diabetes
- At risk of diabetes
Any thoughts on high fat low carb diet to control t2
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Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
Hi good to be on here. Fatness obesity query.
- Thread starter Brendabrenda
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Leadinglights
Well-Known Member
- Relationship to Diabetes
- Type 2
- Pronouns
- She/Her
Lots of information about that approach here, many people find it works for then and is being recognised by some G Ps as the way to go but not universal by any means, yet.
Everybody is an individual and they need to find the way that suits them and is sustainable long term.
I'm sure others will chip in with lots of suggestions, so welcome and keep your eye on the posts.
Everybody is an individual and they need to find the way that suits them and is sustainable long term.
I'm sure others will chip in with lots of suggestions, so welcome and keep your eye on the posts.
SB2015
Well-Known Member
- Relationship to Diabetes
- Type 1
Whatever you choose to do needs to be something that you can sustain.
With Diabetes our bodies are not processing the amount of glucose in our blood. The glucose comes from the carbohydrates we eat, and for each of us it is a case of finding an appropriate amount to match the insulin available. In addition we each react to certain foods in different ways.
A good starting opint pis to find out how many carbs you are eating at present. This along with a food diary can help you and your health care team to plan changes, by swapping to lower carb options and/or reducing the portion sizes.
Have a read around and come back with questions. There is some useful info in the Newbies section, and also in the Learning Zone on the Diabetes UK website (it may appear as an orange tab at the top of the page, or a link in the drop down menu in the ... in a phone)
With Diabetes our bodies are not processing the amount of glucose in our blood. The glucose comes from the carbohydrates we eat, and for each of us it is a case of finding an appropriate amount to match the insulin available. In addition we each react to certain foods in different ways.
A good starting opint pis to find out how many carbs you are eating at present. This along with a food diary can help you and your health care team to plan changes, by swapping to lower carb options and/or reducing the portion sizes.
Have a read around and come back with questions. There is some useful info in the Newbies section, and also in the Learning Zone on the Diabetes UK website (it may appear as an orange tab at the top of the page, or a link in the drop down menu in the ... in a phone)
- Relationship to Diabetes
- Type 1
- Pronouns
- He/Him
Welcome to the forum @Brendabrenda
How long ago were you told you are at risk of developing diabetes?
Were you given the result of your HbA1c check (a blood sample taken from the arm)? Usually to be told you are 'at risk' you would be told a number between 42-47mmol/mol, and a reading of 48mmol/mol would get you a diagnosis with diabetes.
It may be that a modest adjustment to your menu may be all that is required. And smaller changes might be more sustainable long-term? It is the total carbohydrate content of your foods that you need to be mindful of, rather than just the 'of which sugars'.
As has been suggested many new members find it can be really helpful to keep a food diary for a week or two. Be brutally honest! Note down everything you eat and drink. Along with an estimate the amount of total carbohydrate in the meals and snacks to give you an idea of which foods are the main sources of carbs in your menu. This can give you a helpful start in identifying which meals are most likely to be pushing your BG levels upwards.
Good luck, and let us know how you get on 🙂
How long ago were you told you are at risk of developing diabetes?
Were you given the result of your HbA1c check (a blood sample taken from the arm)? Usually to be told you are 'at risk' you would be told a number between 42-47mmol/mol, and a reading of 48mmol/mol would get you a diagnosis with diabetes.
It may be that a modest adjustment to your menu may be all that is required. And smaller changes might be more sustainable long-term? It is the total carbohydrate content of your foods that you need to be mindful of, rather than just the 'of which sugars'.
As has been suggested many new members find it can be really helpful to keep a food diary for a week or two. Be brutally honest! Note down everything you eat and drink. Along with an estimate the amount of total carbohydrate in the meals and snacks to give you an idea of which foods are the main sources of carbs in your menu. This can give you a helpful start in identifying which meals are most likely to be pushing your BG levels upwards.
Good luck, and let us know how you get on 🙂
Vonny
Well-Known Member
- Relationship to Diabetes
- Type 2
My sister has been at risk of diabetes for several years now (our mum had T2). Buoyed by my success of lowering my blood sugar and losing weight by going low carb, she has cut out some of her carbs and at her last hba1c, her blood sugar had dropped to below pre-diabetic levels. She didn't eat a lot of carbs in the first place (unlike me!) but has cut out her lunchtime sandwich and reduced her tea time carb portions. So it can be done with some simple tweaks which are sustainable. Me, I know I'll have to stay v low carb for the rest of my life, probably because I had full-blown T2 brought on, no doubt, by my the excessive consumption of carbs in the first place!
Maca44
Well-Known Member
- Relationship to Diabetes
- Type 2
Yes my thought is it works for me but I don't go mad with fats but have full fat greek yog not low fat and avoid all low cal ready meals also no spuds at all or pasta/rice. When buying everyday stuff I have full fat milk but carbs is the key when looking at food packs.
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