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lost 5kg but hba1c the same
- Thread starter MarcR
- Start date
Leadinglights
Well-Known Member
- Relationship to Diabetes
- Type 2
- Pronouns
- She/Her
I think that probably explains why your HbA1C has not come down, too many carbs for your metabolism to handle. Perhaps gradually drop your carbs down by 50g for a week, then another 50g for another week until you get down to nearer the 130g.
Yes.
Have you clicked on this link and looked at choosing healthy carbs?
Also, have a look at Dr David Unwin's diet sheet.
Last edited:
AndBreathe
Well-Known Member
- Relationship to Diabetes
- Type 2
@MarcR if you are achieving an A1c of 43 whilst consuming around 300gr carb a day, you may find it relatively simple to reduce it a bit more, just by tweaking your diet.
The way I look at eating is I concentrated on nutritionally dense meals. I don't snack, but then again, I never have.
My meals are based around a goodly portion of protein, some above the ground veg and make up the calories with fats. For clarity, the fats aren't glugs of olive oil, or slices on butter, but often, during the week be fattier cuts of meat - like lamb, belly pork and such likes. They can be both a decent protein hit, but fats too.
These days, I can tolerate more carbs than previously and still maintain a decent A1c. I can only assume that whilst I wasn't hugely heavy, I had fat in some medically undersirable places. These days, and for the last 10 or 11 years I have a short, slight frame.
Not everyone is able, due to a plethora of factors, to reduce their A1c (or similar) tests to non-diabetic levels, but in your shoes, I'd be very hopeful.
The way I look at eating is I concentrated on nutritionally dense meals. I don't snack, but then again, I never have.
My meals are based around a goodly portion of protein, some above the ground veg and make up the calories with fats. For clarity, the fats aren't glugs of olive oil, or slices on butter, but often, during the week be fattier cuts of meat - like lamb, belly pork and such likes. They can be both a decent protein hit, but fats too.
These days, I can tolerate more carbs than previously and still maintain a decent A1c. I can only assume that whilst I wasn't hugely heavy, I had fat in some medically undersirable places. These days, and for the last 10 or 11 years I have a short, slight frame.
Not everyone is able, due to a plethora of factors, to reduce their A1c (or similar) tests to non-diabetic levels, but in your shoes, I'd be very hopeful.
PhoebeC
Well-Known Member
- Relationship to Diabetes
- Type 1
Even as a type 1 with insulin to cobat the carbs since seeing how beans behave with my blood levels (thanks to the libre) I only have beans as a treat actually. Personally I would cut those out rightaway.
You have done great with the changes you have made so far with the eating less and better, sounds like now you need to consider the carbs in what you eat and even small changes will help as others have said. Good luck.
You have done great with the changes you have made so far with the eating less and better, sounds like now you need to consider the carbs in what you eat and even small changes will help as others have said. Good luck.
Newbie777
Well-Known Member
- Relationship to Diabetes
- Type 2
Yes most of your food has quite. A few carbs, eg wholemeal bread has more sugar than white bread, milk has lactose, it's own sugar etc etc.
I think the low carb book will help, but you will still need carbs, this varies some people like me like 90g or less, most suggest about 120g to130g per day, take it in your stride and do go slowly with the changes, also note stress impacts your BG levels too.Good luck
I think the low carb book will help, but you will still need carbs, this varies some people like me like 90g or less, most suggest about 120g to130g per day, take it in your stride and do go slowly with the changes, also note stress impacts your BG levels too.Good luck
I'm hearing the figure 130g of carbs, but does that mean complex carbs, because some are worse than others.
It means ALL carbs.
The reason for this is that regardless what form the carbs are in when you eat them - wholemeal bread, brown rice, white pasta, the carbs in carrots, fruit juice or a tablespoon of table sugar - the body breaks them all down into glucose.
Some people find they may tolerate some carbs better than others but it is very personal. For example, some people can start their day with porridge whereas others find it rockets their BG into the stratosphere.
The only caveat I would add is that the body does not digest fibre. In the UK, fibre is excluded from carbohydrates on packaging nutritional information so we do not need to worry about it. However, if you find yourself on a USA-based website, they include fiber in total carbs. The hint is the spelling.