Terry
Sorry for taking so long to respond I never look at this phone for my emails but pleased to hear back from you and others
My Insulin to carb is 1.30 and I am to be corrected that my total carbs are more in the range of 350 to 400 g a day
This is eating throughout the day and do feel need to eat every couple hours
When calculating protein on chronometer I am well above what the nutritionist says one needs average 45-50 grams protein
Try to keep fat under 35 g but it is tough
From my understanding the high protein diet is not great for kidneys nor heart or long term arterial function
I do not deprive myself and when I do eat high-fat meal is it difficult to control blood sugar
I find extended boluses work best and continued micro bolusing and keeping an eye on CGM for those days
Love to hear back and will check this phone so if you have questions
I’ve been low carb/hlgh fat for 5 years and am giving the opposite a try, plant based, whole food, high carb, low fat. So far, day two and I am spiking like mad after each meal. It does come down but takes a while. I don’t know if there is a transition period with this WOE before blood sugars stabilize but am hoping so. I like eating this way and despite the high spikes I feel more energetic. Anyone else successfully switch from low carb to high carb?
@Marcia3 - I’d love to eat that way too, but I’ve been LCHF for nearly a year and I can’t visualize eating several hundred grams of carbs / day 
Please let us know how long the transition period for this WOE is, and if it’s worth considering 
Hi Marcia3
Many of us are highly interested in your results and would greatly appreciate a periodic update.
Are you currently on a CGM? If so please keep before and after trial data so that we can adapt your results to our own bodies if it works out.
Thank you so much
I am a vegan and have always followed I eat whatever I want to eat if it’s high carbs or not as long as it’s vegan. I just dose appropriately for it. I generally eat pretty healthy with a wide range of fruits, vegetables and whole grains.
The one thing that works really well for me is prebolusing, that can keep any spike from not being higher than around 20 points for me. Generally unless I’m low (under 90) I will take 50% a half hour before I eat and the rest when I eat. I get plenty of protein in the form of tofu, beans, seitan and the “fake” meats out there.
I use about 55 units of insulin a day and have been at 6.4% A1c for years now. The last one was 6.0%. I believe the Dexcom has helped with that!
@Marilyn6 has had very good success at switching from low carbs to a high carb low fat diet. I believe tagging her like this gets her attention!
Here’s today’s CGM and warning…it’s not pretty! With low carb I usually stay within the 70-150 range. I’m not sure how long I want to keep the experiment going of eating plant based, whole food, high carb, low fat.
Breakfast was 1/2 cup of old fashioned oats, 1 teaspoon chopped pecans, and a cup of black coffee.
Lunch was 6 ounces of cooked and cooled potato, 1/2 cup black beans, cabbage and half of a yellow pepper.
Other notes: I went for a 45 minute walk/jog after breakfast. I had to keep stacking insulin all day.
Hi Marcia3, I ate 30 carbs a day for 11 yrs. My diabetes loved this style of eating, but eventually the rest of my body didn’t. Since I had previously eaten a vegetarian diet, I looked at a plant based diet. I went to the Mastering Diabetes website and joined their program. If you look at their website please overlook the unfortunate way they are trying to sell their program now. They are both young and highly educated in nutrition. Cyrus has a PhD from Berkeley. They are both extremely fit and have type 1 diabetes.
I now eat about 300 carbs a day. They are all very healthy organic carbs. Because it is low-fat your body loses insulin resistance. Mine is now too low to measure. I have been a type 1 for 60 yrs. This is an extremely heart healthy diet. My A1c is 5.4. I take 11 units of long lasting insulin and 9-12 units of fast acting insulin daily.
When I starting this way of eating I ate mostly fruits, legumes, lentils and vegetables. I could not eat rice or potatoes without spiking. Now those foods do not spike me. I am usually back down to 90 two hrs after eating, I went several weeks to months before I tried potatoes and rice.
I usually ride my exercise bike 8 miles a day. I hurt my back 2 weeks ago, so am giving 10 to 12 units of fast acting insulin
because I can’t exercise.
I was not hungry between meals when low carbing and I am rarely hungry now. Unless low I don’t eat between meals
I ate out the other night and had a meal I normally wouldn’t eat. It included some fat and bread. I guessed at how much insulin to give and was shocked that 2 extra units made my glucose level plummet after the meal.
Feel free to ask me anything you want if you want more info. Oh, I also lost about 10 lbs in the first few months of eating this way. Many type 2 diabetics are able to stop taking all their medications.
Marilyn
Thank you Marilyn! Your story gives me encouragement to keep trying. Did you spike at the very beginning and then experience blood sugars leveling out? Also, can you maintain good control on days when you don’t exercise?
Oh, I also have been watching many of the Mastering Diabetes videos on YouTube and finally took the plunge to try this WOE. I didn’t hear any advice on what blood sugar levels might be like when transitioning. I’m guessing they might be saving some of these tips for when one purchases the program.
You are a type 1?
Do you prebolus?
Marcia, I still only eat 1/4 cup of oat groats in the morning. Oat groats affect your glucose levels a bit differently. They are a better choice than oatmeal. Oatmeal would have shot me up too. I don’t eat nuts except for one walnut a day. I use about a teaspoon of Flax seeds, chai seeds, and cinnamon on my oat groats. You might reduce your oatmeal and add 1/2 a banana and a cup of blueberries and see what happens. I also add a medjool date to mine.
No potato yet. Legumes are great. I would cook up some vegetables to go with that or make a salad and add the beans to it. I also make great cookies with garbanzo beans and dates. I make huge salads in the summer. Also lots of soups and chilies in the cooler months. Actually I find the recipes and my husband does 90% of the cooking. I have no problem eating the same thing day after day as long as I love the food.
I am glad that you found the guys on YouTube.
You are going to spike for a bit. I can’t remember how long, but it wasn’t long enough to worry me and I am rather a fanatic about my glucose levels. I was able to get my A1c down to 4.6 while low carbing, but I feel so much better now.
On the days I can’t exercise, which wasn’t all that often until just recently, I have to give maybe 2 or 3 more units of fast acting insulin-total.
Thank you-so, so helpful! I’ll try these suggestions. And yep, I’m type 1 (for 40 years) and use an Omnipod and Dexcom CGM. Yesterday (day 1) I didn’t prebolus but did so today with all three meals. Onward I go!
Thank you so much - Please give an update in a few days once you tame this beast, as time in range is what most of us are having a hard time figuring how to maintain on that diet.
I applaud your courage, especially with CGM’s like that (I know you’re used to 100% in range).
Still, like @Marilyn6 suggested above, it appears you need to ease into some foods and give yourself a couple of months to adjust.
We’re totally behind you Marcia and look forward to your future updates!
A lot more guts than i have so if she can pull it off it will be a huge inspiration to those of us that have frequently dipped our toes into high carb, low fat plant based and quit after a few days of wild swings on CGM.
Over the past year, I’ve moved from a moderate carb diet (100g/day) to a slighter higher carb diet (150-200g/day). And my numbers remain great, maybe even a little smoother, and my insulin usage is down about a third! But the real change I’ve instituted is going with the Mediterranean Diet. And tucked within that diet what I feel works well is higher fiber, only whole foods and less saturated fat. I’m eating a lot of fish, veggies, fruit and very little red meat. Almost zero processed foods. It’s a great diet and I feel like I’ll hang here for a good while. Here is a visual:
Someone asked for graphs so here is my Clarity summary for last week (pretty much where I am all weeks when I’m not on vacation).
Congrats on choosing an eating style that gives you such good blood glucose performance. Your time in range, 97%, is superlative. I think just as important is your low standard deviation of 22 mg/dL (1.2 mmol/L).
While I think that we all need to take the amount of insulin that each of our bodies needs, I do think that taking less is a good indicator that your glucose metabolism is working well.
This is likely a larger contributor to your success. I read one study recently that compared people using various diets and then added or subtracted processed foods. It seems all the bad health outcomes followed the processed food consumption.
While I don’t use this exact style of eating myself, I do share your avoidance of processed food. The one element of your eating style I would not choose to adopt is the “whole grains.” I happen to believe that grains are not a healthy food component.
Bottom line, however, is that you’re feeling well, enjoy great blood sugar control and use less insulin than before. You can’t argue with success. Good job!
Thanks for the feedback. My feeling (no facts to spout) is that we’ll eventually see it’s all about the gut. What you eat either encourages or discourages advantageous gut flora. Spreading my daily carbs among a wide variety of foods, including whole grains that are reasonably clean, might help. So, I’ll put some avocado and a fried egg with a bit of Sriracha on one piece of Whole Foods Seeduction toast and feel pretty good about that breakfast choice. Including even small portions of whole grains isn’t for everyone though and I don’t means to suggest it is.