No longer Type 2

kithra

kithra

Member
Relationship to Diabetes
Type 2
A year ago I was diagnosed with Type 2 diabetes and the reading level was 54. After another 6 months, and having changed my diet, it was down to 48. Another test was done a couple of weeks ago and yesterday the surgery's diabetic nurse told me it was now 47 and that I was not considered to have Type 2 any longer.

However, she did not say that I was in the pre-diabetes zone. But having checked on-line I’m sure that I now fall into that category. If I continue with the lifestyle and diet I currently have is it possible that the reading could go even lower?

And, would it be OK to give myself a small treat of a little Christmas pudding on Christmas day?

Hopefully, continuing to live how I do now, one day it will go into complete remission.
 
kithra said:
If I continue with the lifestyle and diet I currently have is it possible that the reading could go even lower?
And, would it be OK to give myself a small treat of a little Christmas pudding on Christmas day?
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Hi Liz,

Yes and yes. Below 42 (39 in N.America) is 'complete' remission. Well worth seeing what you can achieve, step by step.
 
Very well done on going from diabetic to pre-diabetic. Yes, you can get lower with the right diet and exercise, and I for one am definitely having a small helping of christmas pud! I will just make sure that on boxing day I go extra low carb to compensate.
 
Vonny said:
Very well done on going from diabetic to pre-diabetic. Yes, you can get lower with the right diet and exercise, and I for one am definitely having a small helping of christmas pud! I will just make sure that on boxing day I go extra low carb to compensate.
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.... or "sixpence pudding", as Paddington called it 🙂

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I think people think of it as being in remission rather than not being Type 2 anymore as once you have a diagnosis it indicates that your body struggles with carbohydrates and it is only by maintaining a sensible diet that you will reduce your level down to normal of below 42mmol/mol and keep it there. That doesn't mean that you can't have the occasional treat as long as those treats don't become a regular thing.
Very well done.
At least you should still be entitled to annual blood tests, foot and eye checks which keeps a check on things.
 
Many congratulations on managing to reduce your HbA1c below the diagnostic level. You shoul be very proud of yourself! Well done!
As you have realised your levels are now in the "at risk of diabetes" range but technically, once you have a diabetes diagnosis, you are still diabetic, just that it is well managed and considered in remission if you are not on any medication and can keep it below 48 for your next test too. Yes, there is also the potential for your levels to drop lower if you continue to work at it, but it can also go back up again if you relax your efforts too much, so it is about finding a balance of what is sustainable long term with your diet and activity levels.

If you fancy a bit of Christmas pud then maybe go a bit easier on the carbs like roasties and yorkies with your main course and/or push yourself to go out for a brisk walk after you have eaten, to help burn it off. Choosing to have double cream with your spot of Christmas pud is a better option than having white sauce because cream has less carbs in it. Or choose a dessert like chocolate eclairs/profiteroles which are still a treat but lower in carbs than Xmas pud..... although personally, I would rather have a little spot of the real deal myself. Just bought 2x Xmas puds at Lidl tonight to take over to my sister's for the big day, although the puddings will likely be eaten Boxing Day as we are usually too stuffed after Xmas dinner. Got a normal one and a one with Belgian chocolate and cherries <3!
 
rebrascora said:
Many congratulations on managing to reduce your HbA1c below the diagnostic level. You shoul be very proud of yourself! Well done!
As you have realised your levels are now in the "at risk of diabetes" range but technically, once you have a diabetes diagnosis, you are still diabetic, just that it is well managed and considered in remission if you are not on any medication and can keep it below 48 for your next test too. Yes, there is also the potential for your levels to drop lower if you continue to work at it, but it can also go back up again if you relax your efforts too much, so it is about finding a balance of what is sustainable long term with your diet and activity levels.

If you fancy a bit of Christmas pud then maybe go a bit easier on the carbs like roasties and yorkies with your main course and/or push yourself to go out for a brisk walk after you have eaten, to help burn it off. Choosing to have double cream with your spot of Christmas pud is a better option than having white sauce because cream has less carbs in it. Or choose a dessert like chocolate eclairs/profiteroles which are still a treat but lower in carbs than Xmas pud..... although personally, I would rather have a little spot of the real deal myself. Just bought 2x Xmas puds at Lidl tonight to take over to my sister's for the big day, although the puddings will likely be eaten Boxing Day as we are usually too stuffed after Xmas dinner. Got a normal one and a one with Belgian chocolate and cherries <3!
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We have to have the London Fire Brigade on standby at Christmas, as my mother insists on me using brandy to set fire to the Christmas pudding 😱.
 
CliffH said:
We have to have the London Fire Brigade on standby at Christmas, as my mother insists on me using brandy to set fire to the Christmas pudding 😱.
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I use Austrian Stroh rum (my favourite rum), but I struggle every year to get it from the kitchen to the dining table still alight, so no need for fire brigade here!
 
nimberry said:
While I respect all opinions, I believe you need more patience and consistent follow-up with a specialized diabetes doctor. Keep fighting!
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@nimberry Can you explain why you believe this and are you in the UK as the health care system here may be very different to the system where you are?

The reason I ask is that, here in the UK, Type 2 diabetes patients are mostly managed by a practice nurse who has had some training in order to be more knowledgeable about current diabetes treatment than most GPs and are the appropriate person to do that job in most cases. There are very few specialist doctors and they generally work from specialist diabetes clinics at hospitals and support some of the more complex Type 2 patients (usually those on insulin) and Type 1 patients and any other complex cases like Type 3c and perhaps some MODY. Getting a referral to such a clinic for a regular Type 2 who is successfully managing their diabetes, as the OP is, would be nigh on impossible here in the UK and in my opinion a waste of a valuable and very limited resource. Many Type 1s struggle to get adequate support from such clinics. The National Health System simply does not have the resources to allow such a level of support to straightforward Type 2 patients who are clearly managing their diabetes well without medication, so what would be the purpose?

Your comment might lead the OP to worry unnecessarily that they are not getting suitable support.
 
rebrascora said:
@nimberry Can you explain why you believe this and are you in the UK as the health care system here may be very different to the system where you are?

The reason I ask is that, here in the UK, Type 2 diabetes patients are mostly managed by a practice nurse who has had some training in order to be more knowledgeable about current diabetes treatment than most GPs and are the appropriate person to do that job in most cases. There are very few specialist doctors and they generally work from specialist diabetes clinics at hospitals and support some of the more complex Type 2 patients (usually those on insulin) and Type 1 patients and any other complex cases like Type 3c and perhaps some MODY. Getting a referral to such a clinic for a regular Type 2 who is successfully managing their diabetes, as the OP is, would be nigh on impossible here in the UK and in my opinion a waste of a valuable and very limited resource. Many Type 1s struggle to get adequate support from such clinics. The National Health System simply does not have the resources to allow such a level of support to straightforward Type 2 patients who are clearly managing their diabetes well without medication, so what would be the purpose?

Your comment might lead the OP to worry unnecessarily that they are not getting suitable support.
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You're spot on. I should have taken into account the different situations each country is in when it comes to diabetes care. I apologize for the oversight. thanks for your feedback, I'll be more aware of it moving forward.
 
nimberry said:
You're spot on. I should have taken into account the different situations each country is in when it comes to diabetes care. I apologize for the oversight. thanks for your feedback, I'll be more aware of it moving forward.
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That might also explain why you thought Tresiba was a Type 2 insulin 🙂 Is Type 1, like you have, quite rare in your country? If the vast majority of cases are Type 2, then that might account for the differences too.
 
Very many thanks for all the congratulations. I’ll be tested again in 6 months. And yes, I still get blood tests, eye tests, and also have a private podiatrist who comes regularly. Luckily I’m not on any medication for the Type 2 but do have to take pills for other conditions. Some days I feel like I’m rattling with the amount I have to take. LOL

As for the Xmas pud, that’s the dessert I prefer at Xmas, and I always have it with single cream. So I won’t feel guilty this year having just a little and I’ll compare all the labels on the different ones to choose the lowest possible. I shall also just continue to do what I have been doing to try and get even lower, or at least stay at the same level.

I know things can be different in the USA so I’ll always stick with what the UK says. But thanks for your concern so I won’t worry about that info. I wouldn’t consider myself in remission until I reached below 42. If, when, I manage that I’ll let you all know.

Once again, thanks, and it’s such a help to belong to this forum.
 
Well at our age, people are lucky not to be on medication for anything at all. Yes it's a PITA but we're still here, if not kicking!
 
trophywench said:
Well at our age, people are lucky not to be on medication for anything at all. Yes it's a PITA but we're still here, if not kicking!
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Yes I still get strange looks from the nurses at our local GP when I confirm the only long term medication I take is for diabetes. Been very lucky not to need anything else apart from short term antibiotics etc for relatively minor illness. I can only presume I am in the minority of over 50's . Must be down to good genes.
 
@silver minion I'm 63 and the only medication I use is an asthma inhaler (had it for years) but that is well controlled and I am hoping that my T2D is going to fall into that category in the new year.

@kithra Congratulations on your remission, may it last forever 🙂
 
rebrascora said:
I use Austrian Stroh rum (my favourite rum), but I struggle every year to get it from the kitchen to the dining table still alight, so no need for fire brigade here!
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I put the pudding on a plate on the dining table, then bring a small saucepan of heated brandy straight from the stove and pour it over the pudding before immediately setting light to it. It looks spectacular and has the advantage of burning off all the alcohol, for anyone who's not drinking :party:.
 
Yes, it is spectacular. We warm the rum in the microwave pour it over the pudding and ignite but the idea is to carry the flaming pudding into the dining room where the lights have been dipped to make it even more dramatic, but we end up having to get more rum and start again because it is all but extinguished before we get it to the table. It may also be that the rum is 60 or maybe even 80% alcohol (Stroh comes in 40, 60and 80) and presumably the higher alcohol content the more volatile, so might be best to just pour it over cold if we have 60 or 80 and just let the pudding provide the heat. The problem is that you never get the chance to practice in between each xmas, so we have so far failed to develop a good ritual that works well. It is impressive enough when we light it in the kitchen, but only myself and my sister get to see that bit. 🙄 Might just have to give in and do it at the table as you do this year.
 
rebrascora said:
Yes, it is spectacular. We warm the rum in the microwave pour it over the pudding and ignite but the idea is to carry the flaming pudding into the dining room where the lights have been dipped to make it even more dramatic, but we end up having to get more rum and start again because it is all but extinguished before we get it to the table. It may also be that the rum is 60 or maybe even 80% alcohol (Stroh comes in 40, 60and 80) and presumably the higher alcohol content the more volatile, so might be best to just pour it over cold if we have 60 or 80 and just let the pudding provide the heat. The problem is that you never get the chance to practice in between each xmas, so we have so far failed to develop a good ritual that works well. It is impressive enough when we light it in the kitchen, but only myself and my sister get to see that bit. 🙄 Might just have to give in and do it at the table as you do this year.
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We heat the alcohol in a metal ladle in boiling water, then pour over the pud at the table, never fails. Except one year when OH used Van der Hum which is more of a liqueur.
 
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