new diabetic

[Anergates]

It can be very confusing at first so I'll try and keep this simple. I'm 73 by the way, so your generation.
It's not the actual sugar Type 2 diabetics have to measure but carbohydrates. Your shredded wheat may only have 0.3gm sugar but almost 30gm carbs. The food label will say "Carbs" then underneath "of which sugars". Similarly 2 slices bread for your toastie could be over 40gm carbs but only 2.8gm sugar. It is suggested Type 2 should try and have less than 130gm carbs in total per day.
If you are comfortable with an iPhone or laptop, the easiest way to find the carb value of all foods including fresh, is with an app like NutraCheck. It keeps a running total meal by meal and for the day.

I get all that, thanks. Starch is broken down into maltose and then glucose so eating starch is just the same as eating sugar in terms of total glucose but it is not such an immediate hit, the more 'complex' the carb is the less immediate the hit is.
Do you think these apps genuinely know that cellulose, although a carbohydrate, is not digestible?

 

[Leadinglights]

Yes I have a monitor, as in a nexus thing where I have to do fingerprick. It is never over 10 mmol/L

The levels to be aiming at are 4-7mmol/l fasting and before meals and no more than 8-8.5 2 hours after you have eaten.
So the 10 may still be a too high so good you are looking to make some dietary changes.

 

[Anergates]

The diabetic nurse told me under 10 was OK, hey ho!!

 

[ianf0ster]

I get all that, thanks. Starch is broken down into maltose and then glucose so eating starch is just the same as eating sugar in terms of total glucose but it is not such an immediate hit, the more 'complex' the carb is the less immediate the hit is.
Do you think these apps genuinely know that cellulose, although a carbohydrate, is not digestible?

In the UK all labels where they show total carbs, they have already subtracted the undigestible carbs - cellulose (fibre). However that isn't done in the USA where the list the fiber (notice the spelling) separately and you then have to subtract that from the total carbs.

As a side note, since your nurse thinks that a BG level under 10 is good, then she probably also tuinks that T2D is progressive and that there is no such thing as remission.

If you are happy to confirm that thought, then 10 will probably do that. However if you are serious about controlling T2D and a good chance of remission then 8.0 is the number to aim for, though on this site many relax that to 8.5 since this forum is a little behind the ties so far as remission is concerned.

 

[Drummer]

But none of the things you list actually taste of anything much at all. How do you eat/prepare them?

I do use herbs and spices - I fry, boil, roast - all the usual ways of cooking but I am rather floored by the idea that they don't taste of much.

 

[Felinia]

I get all that, thanks. Starch is broken down into maltose and then glucose so eating starch is just the same as eating sugar in terms of total glucose but it is not such an immediate hit, the more 'complex' the carb is the less immediate the hit is.
Do you think these apps genuinely know that cellulose, although a carbohydrate, is not digestible?

I didn't know, but ianf0ster did and replied for me!!

 

[harbottle]

I do use herbs and spices - I fry, boil, roast - all the usual ways of cooking but I am rather floored by the idea that they don't taste of much.

Yes, me too. Most of the stuff you listed is very tasty, and a quick and simple dressing and some seasoning/spices/herbs can add even more taste.

 

[Leadinglights]

Yes, me too. Most of the stuff you listed is very tasty, and a quick and simple dressing and some seasoning/spices/herbs can add even more taste.

And me too much more flavour than potatoes (unless home grown new pots), rice and pasta and most bought bread.

 

[Anergates]

I do use herbs and spices - I fry, boil, roast - all the usual ways of cooking but I am rather floored by the idea that they don't taste of much.

OK well, I guess the things you list, with me having had 70 years of not eating much of that kind of stuff, just don't excite me much.

I do use herbs and spices - I fry, boil, roast - all the usual ways of cooking but I am rather floored by the idea that they don't taste of much.

 

[Anergates]

OK well, I guess the things you list, with me having had 70 years of not eating much of that kind of stuff, just don't excite me much.

Part of my issue is that I have CV problems along with historically high BP, although under control now. So I have spent my life avoiding fats and salt etc. Now I have to avoid carbs and I feel just a bit depressed as there does not seem to be much left. For an example of the dilemma, someone here told me I should use whole milk as it has less sugar than SS or S Milk. I have not drunk whole milk for decades due to fat content, so where now?

 

[Leadinglights]

Part of my issue is that I have CV problems along with historically high BP, although under control now. So I have spent my life avoiding fats and salt etc. Now I have to avoid carbs and I feel just a bit depressed as there does not seem to be much left. For an example of the dilemma, someone here told me I should use whole milk as it has less sugar than SS or S Milk. I have not drunk whole milk for decades due to fat content, so where now?

In the scheme of things there is very little difference in the carbs between the cows milks, 150ml of all whole, SS and S are 7g carbs so will make very little difference so I would just have what you prefer. The idea of having higher fat is that it is more satisfying in the absence of carbs.
Some people are put off many veg as they recall having them as a child when they were often cooked to death and had no redeeming features. Most of the veg mentioned are delicious when cooked properly or eaten raw. I used to be laughed at at work when I took a 'salad' as it looked to most people like a box of weeds.

 

[Anergates]

The levels to be aiming at are 4-7mmol/l fasting and before meals and no more than 8-8.5 2 hours after you have eaten.
So the 10 may still be a too high so good you are looking to make some dietary changes.

With the monitor do people use a fingerprick thing? I find mine pretty hopeless, eg this morning it gave 9, and then the second drop of blood gave over 12! This is just unhelpful, so is there a better way or what am I doing wrong maybe?

 

[Leadinglights]

With the monitor do people use a fingerprick thing? I find mine pretty hopeless, eg this morning it gave 9, and then the second drop of blood gave over 12! This is just unhelpful, so is there a better way or what am I doing wrong maybe?

Some people find monitors do vary in their reliability but they should all conform to a certain standard with a variability of +/- 15% I think, so should do so unless faulty or the strips are out of date or you are not applying the blood drop correctly or you have some residue on your fingers. But as you say unhelpful.
What monitor do you have?
Many find the GlucoNavii or Spirit TEE2 to be pretty reliable and they have the advantage of some of the cheaper test strips for those who self fund.

 

[Inka]

Part of my issue is that I have CV problems along with historically high BP, although under control now. So I have spent my life avoiding fats and salt etc. Now I have to avoid carbs and I feel just a bit depressed as there does not seem to be much left. For an example of the dilemma, someone here told me I should use whole milk as it has less sugar than SS or S Milk. I have not drunk whole milk for decades due to fat content, so where now?

It’s ok to make slight adjustments if you have additional dietary needs. Many people take the basic idea and then adjust according to their specific health problems, eg they might need low fat, various amounts of fibre, be intolerant of certain foods, etc.

 

[Anergates]

Some people find monitors do vary in their reliability but they should all conform to a certain standard with a variability of +/- 15% I think, so should do so unless faulty or the strips are out of date or you are not applying the blood drop correctly or you have some residue on your fingers. But as you say unhelpful.
What monitor do you have?
Many find the GlucoNavii or Spirit TEE2 to be pretty reliable and they have the advantage of some of the cheaper test strips for those who self fund.

I have NEXUS (TD-4277) which was prescribed by my doctor.

 

[Leadinglights]

I have NEXUS (TD-4277) which was prescribed by my doctor.

Good you have it on prescription as many T2s have to self fund.
If you get a reading you feel is suspicious then do make sure you have washed, rinsed and dried your hands well and retest, but otherwise it is what it is and really it is better to be looking for trends as individual readings can be misleading.
Keeping a good record of when you test and what you have eaten will help you to be more confident in your monitor, if you still feel there is a problem and it is still under warranty then ask for a replacement, but you would need evidence of the dodgy readings. There may be a control solution available for that monitor so you can check.
If you got the starter kit then there should be a control solution which you can use to check if the monitor is reading within range.

 

[Drummer]

OK well, I guess the things you list, with me having had 70 years of not eating much of that kind of stuff, just don't excite me much.

Hmm - steak, fried with onion and then broiled with mushrooms served with a stirfry would make most people enthusiastic I'd have thought.
I often cook swede, do a whole one, save some for next day to mash, mix with egg and some leftover veges heat up under some grated cheese, or fry like bubble and squeak and serve with bacon.
Steamed cauliflower roughly chopped replaces rice in curries.
It is all so tasty.

 

[Leadinglights]

Hmm - steak, fried with onion and then broiled with mushrooms served with a stirfry would make most people enthusiastic I'd have thought.
I often cook swede, do a whole one, save some for next day to mash, mix with egg and some leftover veges heat up under some grated cheese, or fry like bubble and squeak and serve with bacon.
Steamed cauliflower roughly chopped replaces rice in curries.
It is all so tasty.

I suppose it is all what one is used to. As a kid as my Dad was vegetarian somewhat an oddity in the 1950ies so we rarely had meat so always had loads of veggies such as was available at the time so nothing like aubergines, peppers, courgettes (marrows yes,) broccoli, or mangetout. But by the time I was 20 I was cooking chilli and curries and was never shy of trying all the veg we now take for granted. I can say I dislike very few veg. But they do taste better when home grown, can't wait for my tomatoes, 2 courgettes yesterday and a cucumber days away and getting a good crop of strawberries, splendid with some cream.

 

[Anergates]

Hmm - steak, fried with onion and then broiled with mushrooms served with a stirfry would make most people enthusiastic I'd have thought.
I often cook swede, do a whole one, save some for next day to mash, mix with egg and some leftover veges heat up under some grated cheese, or fry like bubble and squeak and serve with bacon.
Steamed cauliflower roughly chopped replaces rice in curries.
It is all so tasty.

I don't eat fried food as stent issue

 

[Anergates]

I suppose it is all what one is used to. As a kid as my Dad was vegetarian somewhat an oddity in the 1950ies so we rarely had meat so always had loads of veggies such as was available at the time so nothing like aubergines, peppers, courgettes (marrows yes,) broccoli, or mangetout. But by the time I was 20 I was cooking chilli and curries and was never shy of trying all the veg we now take for granted. I can say I dislike very few veg. But they do taste better when home grown, can't wait for my tomatoes, 2 courgettes yesterday and a cucumber days away and getting a good crop of strawberries, splendid with some cream.

lectins in tomatoes are supposed to be not good?