New to forum, advice desired from y'all


#1

Hi, I’m diagnosed 1.5 by my endo, diagnosed ~1 yr ago at age 40, normal weight, HbA1c 8.5% down to 5.4% in 6 mos with low-carb diet (well, attempt at low-carb diet - maybe 20-60 g carbs/day) and 7 or 8 U Lantus/day. I find I need the carbs because I go low with exercise. What do you think of this regimen?

My endo recently gave me Novolog to supplement the Lantus because I was sometimes spiking above 140 in the evenings. I wasn’t concerned about my spikes because I just get on the treadmill and within two miles I’m at 85 or below, no matter how high I was when I started. I’ve only used the Novolog about three times and both times I went really low afterward, even though I tried to eat 30 g carbs.

I don’t know hardly anyone with diabetes and so this has been a lonely journey. I’m hoping that some experienced folks can tell me what you think of my regimen. I am SO open to suggestions! I’m concerned that my basal insulin might be too high and that’s why I go hypo with exercise but I’m not sure how to switch from the Lantus only to Lantus plus Novolog. I do 5 U Lantus before bed and 3 U in the am.

My GAD65 antibodies were 14 and I’m normal weight so I seem to be a classic type 1.5 or else a honeymooning type1.

Thanks much!
Maria


#2

Welcome to Tudiabetes! it sounds as if you have a regimen that works well for you. An A1C of 5.4 is terrific. At what time after eating do you go above 140? If it is just a brief spike at an hour or less, and you get down to 85 with execise that sounds almost completely normal. I know what you mean about doing Novolog and going hypo. I am also early LADA but my antibodies were just at 5 so I am probably really at the beginning stages. I keep my Bg almost normal on a low carb diet- I do mostly raw and living foods (sprouted grains, beans/peas/lentils and leafy greens such as clover, alfalfa etc.) Over the holidays I didn’t have access to my usual foods so used Novolog and found I went low at 2-3 hours- about 65 or so. I much prefer to use diet and exercise and feel very happy that for now, I can manage it. The key is to keep your BG normal, which for me means that after an hour I like to be under 120 or so and after 2 hours under 100. I used to worry about being high at 30 minutes but have since realised that it doesn’t really matter and with a low carb diet I rarely go over 130 anyway. I am hoping that by keeping BG normal I can stay in the honeymoon phase forever. I was diagnosed last April, aged 53, A1C of 7.2 down to 5.6 with low carb and exercise. I don’t take any basal insulin yet. By the way, I consider 20-60g of carbs a day to be a very low carb diet. You mentioned going hypo after exercise but I would consider 85 to be totally normal. When I am on my usual regimen my fasting BG is in the high 70s and my average is around 88.


#3

Hi Libby! Thanks for your reply. You say that you eat lentils, beans and sprouted grains. Do these not spike your blood sugar? It sounds like you have more insulin production than I do. Are you able to eat sprouted grain bread?

Thanks,
Maria


#4

I eat sprouted grains and sprouted lentils and sprouted peas. I can’t eat beans, grains or lentils when they are cooked and even uncooked, raw oatmeal will give me a hig BG spike (about 160-180). But when you sprout foods, some of the carbohydrates are converted to protein and I can eat them with just a small increase in BG. For example, I had a bowl of sprouted grain this morning, with some sliced strawberries, nuts and yogurt and my Bg only went from 95 to 120 at one hour. I eat whole sprouted oats, barley, rye, buckwheat and millet. For lunch I eat raw sprouted peas and lentils on a salad of leafy sprouts and again, I only get a small increase in my BG. I can eat as much as a cup of sprouted peas and lentils as a snack, with no spike. I was very happy when I realised this since it seems a healthier low carb alternative. I was eating a lot of meat and cheese before I started sprouting. The great thing about the grains, peas and lentils is that you only have to soak them overnight and then drain them and leave them in a sieve for 24-36 hours, rising a couple of times a day. They make a tiny root, no leaves, and you get all the nutrients that were stored for the whole plant. They are really a kind of miracle food. I can’t eat sprouted grain bread however as the grains are made into a flour and then cooked and that seems to make them more like regular carbs.