There measurements that they took, I was told that it was something they had to do from now on. As for carbs, I was told they agree to 130 Carbs a day. However, I feel much better when I am under 100 Carbs. a day. I am still reaching for the 30 Carbs a day and slowly getting there. I got no answer on this statement. My creatine was elevated and no suggestions as to why, what to watch for or even how to correct.
Chele
I took it slowly over 2-3 months. I was at about 100 carbs for maybe 2 months, then 60 for a month or so, then 30-35. I realized that to get there, you really cut all the commercial starches, period. Howevery, Im only taking in about 70-75 grams of protein now. Honestly, thats about the same as before I went low carb. Ive just increased my fats and veggies as well as decreased my carbs. Last time I was at the endo, I asked about creatin and albumin. They take then every time I get blood work done.
onesaint
Understand what you have said, but if Endo shows concern over increase in creatine, why not say “Why”. This is the first time I have showed an increase and the albumin was fine as was the annual microalbumin urine.
Oh, I didnt mean to suggest you shouldnt ask. I fully think Docs work for us and should advise us as well as keep us informed as to what the heck is going on. I dont like not getting answers and find my favorite docs are the ones that actually communicate with me about my health and not keep their thoughts to themselves like Im some test subject. So, the long - short, I agree with you.
I’m not understanding , because Dr. B considers vegetables as carbs. Although, I often exceed my one-half cup serving, I’m very careful to restrict myself to only high fiber low carb vegetables. In fact, I just bought a whopper of a Daikon radish. I use it in tuna salad.
Sorry, Sheila, what are you not understanding?
Ohh, Id be curious to know how you use the Daikon.
What confuses you?
Dr. B has commented that when he developed his diet, he did not believe that veggies were necessary, but added them so that people would have more variety. Basically all veggies have some level of carbs, but many veggies are low in carbs. Dr. B still says you can keep your veggies in the diet, you just have to count the carbs. Daikon radish has some carbs, I use it in veggie rolls, as a garnish and I also add it to things like cabbage salads for a nice change.
In order to keep my carbs under 30g, I’ve had to significantly decrease my vegetables. Gee, even Romaine lettuce and a slice of tomato can run me over if I use low cal dressing at 4g. I can’t do any starches, no fruit, and only low carb vegetables. If I do exactly what Dr. B says, my sugars are great, but I guess it varies by type. I’m LADA not on insulin, yet.
As I said, I use Daikon in tuna and egg salad, but it goes well on a salad of Spring Mix or in eggs. I think that it would probably hold up in soup, but I don’t make soup for myself because I’m cooking for teenagers. My diet could use some variety. I cook my guts out for my family, but just don’t eat most of it. Even onions or cooked vegetables that get soft raise my bg. I try to stir fry mine almost raw and remove them. Ditto for roasted asparagus and cauliflour.
Dr. B has certainly hit on the right formula. I eat 30-35 carbs. How much under 30? The majority of my carbs are from veggies & the rest are from nuts. Just me, but I use no carb dressing. I’m on insulin.
I just bought salad, but truthfully, I don’t even have the energy to make myself a dressing or eat the salad. I’m watching the grandson who is a big kiddo at 9mo. I get my carbs mostly from nuts, seeds, and full fat yogurt. I make vegetables of all kinds for the family, so I just put a few off to the side for me to use in eggs or as a side. Did you know that Brussel Sprouts are divine in eggs? I have a large cabbage in the fridge, but I can feel the sugar in cabbage if I eat too much. Raw, it interferes with thyroid meds. I guess that I should add that I make a Ranch Dressing that I think is ok, but does have buttermilk. You know, I can’t even eat cashews or pistaschios.
Brussell sprouts in eggs–will have to try that. Cashews & pistaschios aren’t friendly to my BG either. I stick to almonds, walnuts & pecans. Peanut butter is fine, as long as I can resist eating too much. I’m addicted to peanut butter. If I develop a nut allergy, I’m going to starve because I use almond flour regularly. I love roasted pumpkin seeds.
As a buttermilk substitute, I use heavy cream thinned with a little water & a bit of white vinegar.
Can’t do vinegar, but a little lemon juice would work. I get the half gallon of heavy cream from Costco. I used to be allergic to peanuts, but it is my treat lately. I’m planning on making a gluten free/low carb pumpkin pie with almond flour. I picked up some peanut flour at Trader Joe’s, but don’t know what to do with it. Pecans are a treat for me - I can’t do too many. I’ve got a bag of pumpkin seeds at my bedside.
Speaking of almond flour, I made tuna cakes with a bit of mayo and almond flour as well as a little onion, celery, and hot sauce - to the buttered frying pan! Then, I wrapped those in butter lettuce with avocado. That was quite yummy.
Cashews and peanuts are actually legumes, which is why they are higher in carbs. If you like peanut butter, you probably like almond butter. I was pleased to find that Costco carries almond butter much cheaper than Whole Foods or other sources. And as to dressing, I found “low cal” is really “low fat,” usually substituting carbs for fat. I like me a good blue cheese dressing.
After all this discussion, I’m sitting here at my dd’s eating peanut butter out of a cup. I have Costco almond butter at home. I just discovered that even though my dh warned me to take my meter, I forgot I took it out of my grab and go bag, but I have a cheap one unopened in her closet. I’m still at a 5.5 even when I’m not testing under stress because of following Dr. B. It’s one of the perks. I’m saying this because we live in Chicago 'burbs with the worst storm in 70 years approaching. I may be staying here.
Re salad dressing. I’ve had much better luck selecting a dressing by avoiding the reduced carb or fat versions. The reduced fat types spike me worse than the carb count would indicate, perhaps because the fat in the regular slows the absorption of the carbs. Instead I look at the carb count and choose anything 4g or less.
Regarding: Buttermilk Substitute
heavy cream=??
little water = ???
bit of white vinegar = ???
are we talking binches or dashes or what?
bsc
What about Nutella or Hazelnut spread? Love peanut butter, but only a few ways to use it. Made Linda’s
Peanut Butter Muffin in a cup in the microwave 2 nights and loved it. No lows through the night ( would be good for Pauly. Read where Linda had a Web site, any one know web address?
Chele