Overwhelmed!!

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rebrascora said:
Unfortunately diabetes isn't just about sugar but all carbohydrates, which the digestive system breaks down into glucose and gets absorbed into the blood stream through the gut wall to give us energy. With diabetes, we either don't produce enough insulin or have become resistant to it or the pancreas doesn't produce it in a timely manner and Blood Glucose (BG) levels rise. So you have to start looking at food in terms of total carbohydrate rather than just sugar, because starchy carbohydrates are just molecules of sugar joined together and the body is pretty efficient at breaking those bonds and releasing the sugar. So all starchy carbs like bread and pasta and rice and potatoes and anything made with grains or flour have the potential to raise your levels and so, after cutting right down on the sugar and sweet stuff, these are next foods to start reducing portion size.
Many of us find that bread is particularly challenging and breaks down very quickly to spike our levels. Some people opt for lower carb breads and just have one small slice. Much as I loved bread I gave up on it as a routine part of my diet in the end and just have some on very odd occasions and to be honest I wonder what I loved about it now other than the convenience as it is used to carry so many different foods, but you gradually find different ways of eating without it..... or you may find one of the lower carb breads works Ok for you. I think the Warburtons 400g no added sugar wholemeal loaf is just 9g carbs per slice and is widely available in most supermarkets. There are other lower carb ones like HiLo or LivLife which are only available at certain stores. Many of us find that creamy(not low fat) natural Greek style yoghurt with a few berries and mixed seeds and/or chopped nuts works well as a low carb breakfast option, or eggs are really good. I rather like an omelette with mushrooms and onions and peppers and cheese or whatever else needs using up in the fridge and I often have it with a large side salad and a big dollop of coleslaw (full fat, not low fat) That will usually keep me going all day until my evening meal with no need for lunch. I find eggs with runny eggs beg something like bread to soak up the yolk, so scrambled or an omelette works best for me although I have been known to have bacon mushrooms and eggs on a bed of lightly cooked shredded savoy cabbage which works well with the bacon and catches/soaks up the egg yolk. Probably seems odd having salad or cabbage for breakfast but it is actually really nice. You just have to let go of convention and embrace experimenting and that breakfast can be the same as any other meal. Sometimes I have leftover curry (no rice) for breakfast, which I absolutely love.
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Thank you so much for your indepth reply,I'll get some low carb bread. Low sugar sounds odd as there shouldn't be any sugar in bread !! Home made bread has no sugar in it and sourdough is a healthy bread. But still got too many carbs by the look if it. Gosh it's a minefield out there!! I need to lose a lot of weight so low fat would be better for me I think ? xxxx
 
Usually there is a teaspoon of sugar even in homemade bread to feed the yeast but not with sourdough, however commercial sourdough bread bought from the supermarket is usually a bit of a cheat because it still has yeast added rather than the natural yeasts developed slowly in proper sourdough. The other thing to consider is, was it white sourdough or wholemeal? White flour is very highly processed and most of the fibre is removed so the glucose from it's digestion hits the blood stream quicker than when there is plenty of fibre combined in it with wholemeal or seeded breads. That said, some of us have digestive systems which just see that as a challenge and still race to break it down in double quick time, so whilst wholemeal may be slightly slower to digest, it doesn't make much difference and reducing the portion size is key to getting a better result.

As regards low fat, the problem is that some low fat products can be higher in carbs but the main issue is that fat actually prevents hunger and provides slow release energy over 2-10 hours, whereas carbs break down and give up their energy in the first 2 hours usually, which is why we often feel ourselves getting peckish 2 hours after a meal and looking for a 10 o'clock biscuit or mid afternoon snack. Since eating more fat (and less carbs) I eat less in general and rarely feel hungry. In fact is has been suggested that the current obesity epidemic (and potentially diabetes too) has occurred as a result of the low fat advice we have been trying to follow most of our lives. Semi skimmed milk and low fat yoghurts etc. These foods are no longer as filling as they were when they contained the natural fat and the result is we feel hungry more and eat more.
 
posie said:
Oh dear. 13.7!! That seems very high! No sugar in my sourdough bread. I thought I'd be OK with it .
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I was getting numbers like that after diagnosis though. It was 2 weeks before they dipped into single figures, and that was a 9.2 on waking. It was several more weeks before I was consistently in the 4 to 7 range.

Sourdough bread is generally around 40-50% carbohydrate, so portion size matters. Many of us manage our portion sizes by weighing things. Weighing bread might seem an odd thing to do but it does enable you to do some simple maths and see how many carbs it contains.
 
rebrascora said:
Usually there is a teaspoon of sugar even in homemade bread to feed the yeast but not with sourdough, however commercial sourdough bread bought from the supermarket is usually a bit of a cheat because it still has yeast added rather than the natural yeasts developed slowly in proper sourdough. The other thing to consider is, was it white sourdough or wholemeal? White flour is very highly processed and most of the fibre is removed so the glucose from it's digestion hits the blood stream quicker than when there is plenty of fibre combined in it with wholemeal or seeded breads. That said, some of us have digestive systems which just see that as a challenge and still race to break it down in double quick time, so whilst wholemeal may be slightly slower to digest, it doesn't make much difference and reducing the portion size is key to getting a better result.

As regards low fat, the problem is that some low fat products can be higher in carbs but the main issue is that fat actually prevents hunger and provides slow release energy over 2-10 hours, whereas carbs break down and give up their energy in the first 2 hours usually, which is why we often feel ourselves getting peckish 2 hours after a meal and looking for a 10 o'clock biscuit or mid afternoon snack. Since eating more fat (and less carbs) I eat less in general and rarely feel hungry. In fact is has been suggested that the current obesity epidemic (and potentially diabetes too) has occurred as a result of the low fat advice we have been trying to follow most of our lives. Semi skimmed milk and low fat yoghurts etc. These foods are no longer as filling as they were when they contained the natural fat and the result is we feel hungry more and eat more.
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Wholemeal seeded sourdough. But I'll get some from the bakery next time. Nothing bad in it . The diabetic site says if you have bread. Sourdough is a good choice.
As to low fat. I mean cheese really and plain yoghurt. I don't eat a lot of cheese but when I do I prefer half fat. I have no gall bladder and gerd, so don't handle fat well at all. Crumbs! Doesn't leave much
 
Interesting that you have had your gall bladder removed. How long is it since the op and I assume it was as a result of gall stones? Did they check your pancreas for any damage or cysts or have you ever had pancreatitis? Gall stones can irritate the pancreas and cause inflammation and in some cases cysts can develop. There is a form of diabetes, Type 3c, which results from damage to the pancreas through disease, trauma or surgery rather than Type 2 which is metabolic and Type 1 which is autoimmune.
You mention that you have not felt well for the last 2 years. Can you elaborate on that? .
 
rebrascora said:
Usually there is a teaspoon of sugar even in homemade bread to feed the yeast
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The type of yeast that you need to rest in hot water may have needed sugar. I remember using in school cookery lessons, watching the water go bubbly and getting bored with waiting. But the yeast used now by most home bakers requires no sugar and can be added dry directly to the flour.
It is rare for me to add sugar to any of the bread I bake. I think I have one recipe for soft rolls which uses vinegar to soften the dough and sugar to counteract the sourness.
 
rebrascora said:
Interesting that you have had your gall bladder removed. How long is it since the op and I assume it was as a result of gall stones? Did they check your pancreas for any damage or cysts or have you ever had pancreatitis? Gall stones can irritate the pancreas and cause inflammation and in some cases cysts can develop. There is a form of diabetes, Type 3c, which results from damage to the pancreas through disease, trauma or surgery rather than Type 2 which is metabolic and Type 1 which is autoimmune.
You mention that you have not felt well for the last 2 years. Can you elaborate on that? .
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Oh I was a young woman of 22. I'm now 69. It nearly killed me. As the dr didn't believe it could be gallstones as I was so young. Big open op back then too. But my digestion was shot after it . So nothing fatty or too rich for me.
Yes. Two years ago. It began with chronic fatigue. Then chronic night sweats and every nerve I'm my body felt on edge. Going to the loo all night too. I asked for help. But it wasn't until I saw the endocrinology dept. That they discovered my very low cortisol and now diabetes. So I'm in a bit of a pickle really! Xxxx
 
I don't know why they don't tell people about the potential weight gain with steroids, my other half needed a course of steroids for a Crohn's flare up and despite keeping to the diet, we both do low carb he put on loads of weight and is really struggling to lose it. He asked the consultant for advice and she said 'if you find out then tell me'
 
Leadinglights said:
I don't know why they don't tell people about the potential weight gain with steroids, my other half needed a course of steroids for a Crohn's flare up and despite keeping to the diet, we both do low carb he put on loads of weight and is really struggling to lose it. He asked the consultant for advice and she said 'if you find out then tell me'
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That is awful isn't it? No one told me either!! And what an attitude ! Your hubby has my empathy because the rapid weight gain and general bloating happened so swiftly! It scared me . Then of course the diabetic diagnosis. Awful really xxxx
 
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