One of my favorites!!
Me, too. I learned about the value of low carb eating and how to dose insulin for fat and protein. I learned that it was possible to produce relatively flat CGM curves and that I could do it, too. I’ve learned more from my online peers than from any medical professional. I’ve been participating here for ten years now, the first year just lurking. I’ve deeply enjoyed sharing some of what I know with others, especially those more recently diagnosed. It has been time well spent!
I know I’ve been absent on this thread, but I can say I finally figured out 100% what foods work and don’t work for me and my control! I cannot eat meat. Even with higher fiber, etc. I just can’t eat it as I don’t digest it properly. I’ve switched back to my vegetarian eating, and haven’t had any issues since. I’m coasting most days, around 100, and any spikes I have is usually explained by indulging in a little too much greasy food or sweets. That, and I have also gotten my Tresiba dosed fully figured out (yay, finally!). Just goes to show how different we all are! Thanks for keeping this thread going! I’m glad we can help each other out!
Do you eat dairy?
Pizza is my nemesis! I can eat one slice of thin crust pizza but what’s the fun in that?
I average 80-100g of carbohydrates per day. For me the quality of the carb counts…processed carbs cause spikes and a bounce a few hours later. Sticking to foods that haven’t been over processed and closer to their original form help keep things on a more even keel. I always eat a lot of protein as well and never eat carbs just by themselves.
If I’ve had a rough couple days I just cut carbs down to a minimum for a couple of days which seems to help.
I concur with everyone saying low-carb makes control much easier than eating normal amounts of carbs and counting and calculating your dose.
My Achilles Heel is snacking - although low-carb helps there too because of the generally high satiety inherent in proteins and fats.
Low carb, low-GI here. I describe it this way as we dont limit our options to high-fat or high-protein – open to both, as long as it results in a low-GI that matches the curve of “R” insulin we use. We do sway towards high-protein, though, most of the time. We get quite excellent control – low std deviation and mostly within range of 70 - 120. Colds, flu, growth spurts are a problem as usual, but due to low-carb, there isnt a huge jump when it happens (almost never over 200), and we can get it under control quickly. A1c ranges from 4.8 - 5.1, and no dangerous lows or highs.
I have tried every diet under the sun. What I’ve finally settled on, and is working well for me (good control and satisfied) is:
“breakfast”: Grande Americano (black) with 2 Splendas
lunch: leftovers from the night before (minus the salad and fruit)
dinner: protein, vegetables and small portion of potatoes or squash (topped w or cooked in butter), side salad (w homemade dressing) and fresh fruit for desert.
I don’t usually snack, but if I feel like one it’s usually a hard boiled egg or some nuts.
my lunches are usually soups and raw veggies with hummus and dinners are either similar to my weekday dinners or some kind of fancy low carb dish (ie: almond flour pizza, cauliflower rice sushi, breakfast casserole, taco salad, etc.) and some dark chocolate.
If I’m working out after dinner I usually don’t have to bolus or I’ll need a very small bolus. Lunch I need anywhere from 2-3 units.
I spend a lot of money at Starbucks…
Not mentioned was LCHP (low-carb, high protein)… I understand the implied “etc”, but was curious if you had tried that. I define our diet (my son is T1) as LCLGI (low-carb, low-GI – by which I include the options of LCHP, LCHF, and LC high fiber meals). We use “R” insulin, so low-GI is a match for the relatively slow insulin activity (compared to rapid analog insulins). WE do lean toward LCHP mostly as we have a growing boy, but snacks may be LCHF and the occasional high fiber snack or meal.
We have a week to two weeks of very stable numbers… growth spurts and/or colds pose a challenge, as for everyone, but we almost never have anything over 200 and not often lows below 65. Our boy is 11 and almost as tall as mom. No issues there, and no complications. Our Doc has told us she has never seen such tight control in a child and seems impressed.
While cooking low-GI took some research and self-education, eating this way makes everything else so easy and less stressful. BG CANNOT move up very fast (low-GI diet) or down too fast (“R” insulin). I am culinary inclined, so cooking appropriate meals at home isnt such a big deal. I know not everyone is so inclined or has the time/schedule to accommodate such a routine. We are also very fortunate that we operate our own business, a food factory located next door, and are flexible with time… no commute. So yeah, I realize our situation is a bit unique.