Frustrated skinny type 2

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Zefany
New Member


Date Joined Dec 2006
Total Posts : 9
   Posted 1/28/2007 8:18 AM (GMT -7)   
Hi there. I was diagnosed with type 2 about 2 months ago. I have since made radical changes in how I eat, and I am on 500 mg of Metformin per day. For about 3 weeks, I had my numbers under very good control - fasting between 95-100, two hours after meals at about 125-135. about 5 days ago I woke up with a fasting of 117, and each morning it has been creeping up and up to about 125! This is really frustrating me. Is my medication wearing off? I know I should ask my endo., but I thought I might get some ideas from my fellow diabetics here on this very helpful forum.
One other question. I am 41 years old, I have always been very active, I have two young children, I am 5'6 and have always been very thin at about 123 lbs. Before diagnosed I already was a bit of a health nut - all organic food, whole sprouted breads, lots of veggies (but I did love my chocolate chip cookies and ice cream).
Now that I am on this low-carb diet, I am losing weight, about 7 pounds already, and I can't afford to lose more or I'll blow away in the wind. If I was overweight at least I would have the option of losing it to help my diabetes. I'm having a very hard time finding information on type 2 that doesn't mainly focus on losing weight and exercising. Anyone have any suggestions on how to keep weight on with a low carb low fat diet? Thanks so much.

AMM
Regular Member


Date Joined Dec 2006
Total Posts : 234
   Posted 1/28/2007 2:49 PM (GMT -7)   
I think it would probably be best to talk to the dietician about your desire to not lose weight. I am a type 1 and do know what you mean about all advice being to lose weight. Weight has never been an issue for me so I found it a bit frustrating that everything diabetes is lumped together and you are told to lose weight. I'm sorry I can't give you any specific advice. I would definately talk to the dietician and the doctor about it though. I have serious doubts that the above mentioned breathing out of alternating nostrils will have much effect.
What doesn't kill you makes you stronger.  Shouldn't I be invincible by now?


Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 1/28/2007 10:25 PM (GMT -7)   
Zephany,

Until you can get to the dietician I would start adding more fats, ie. nuts, avacados, olives and olive oil, and complex carbs to the mix. By complex I mean whole grain brown rice and barley, oatmeal with peanutbutter...

Also, be sure you are eating frequently throughout the day. The object is to keep blood sugars level, not to starve, you so go ahead and have your healthy fats. They delay stomach emptying time and keep hunger under control while leveling out the carb absorption from your foods. Also, these monounsaturated fats have very little effect on raising blood sugar while helping your good HDL levels. You may also add some motzarella cheese made with skim milk to your food plan. This has the calcium you need and protein as well while being somewhat low in carbs.

If you need recipes for cooking brown rice and barley in the microwave let me know and I'll post them. Hope this helps.
~ Jeannie
Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class!
Yours may be one of them...

"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross


Zefany
New Member


Date Joined Dec 2006
Total Posts : 9
   Posted 1/29/2007 5:05 PM (GMT -7)   
Thanks for your replies. I do think another visit to the nutritionist is in order. Jeannie, I would like the recipe for barley but not brown rice. I am pretty shocked at how even the tiniest bit of brown rice sends my levels up high. I have been learning about other grains - i made sugar-free muffins with spelt flour and they worked fine - so barley is a new one to me. Thanks again.

4sons
Regular Member


Date Joined Dec 2006
Total Posts : 406
   Posted 1/30/2007 6:37 AM (GMT -7)   
Oooooo, I'd love the spelt muffin recipe if you wouldn't mind! One of my sons was allergic to wheat when he was little and he lived on homemade spelt bread for years! I can't eat many grains either without my levels shooting way up. No rice of any sort for me. NEVER a spud ... unless it's a yam. Root veggies in general drive my sugars up higher than I am comfortable with. I haven't tried the spelt though and would love to!
 
Thanks!
Cheers -

Ruth/4sons

age 52/Type 2 diabetic/"controlled" by diet and exercise


Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 1/31/2007 5:54 AM (GMT -7)   
Barley is a 1 to 3 ratio grain. 1/3 cup of barley goes into 1 cup of hot water. (1/2 c. of barley to 1 1/2 cups hot water, etc.) I make my barley with olive oil to keep it from foaming too badly and to slow absorption time in the intestines. I purchase whole barley (not pearled) at a bulk foods store.

Put the barley along with the hot water (and some commercial beef or chicken base or a bouillon cube) and a few tablespoons of olive oil in a very large microwavable container with a lid. I like to use a 2 qt. pyrex measuring bowl with a handle because it's clear glass and I can see the boiling when it starts. Place it on a dinner plate to catch any boil over and save on clean up. (This won't be necessary once you learn your microwave oven times on boiling) Cover and bring to a boil on HIGH power, usually 6 to 10 minutes depending upon your microwave. Rolling boil is what you are looking for and if you have skipped the oil this will be when foam-over happens. Stop the microwave and then reset it for 45 minutes at 30% of power or "Defrost". This will keep the mixture at the perfect simmering point to cook the barley and make it fluffy.

A serving is 1/2 cup cooked. This can be put over a salad cold, warmed with a chicken breast for dinner, sprinkled with cheese for 'barley and cheese' and treated as any pasta would be treated but with better blood sugar control. Carbohydrates from whole grains take longer to mechanically access in the body than refined grain pastas. This spreads out absorption time and helps keep the carb load slower. I keep the barley in the fridge for up to a week and use it in everything from my scrambled eggs to stir fry, soup and to stand alone instead of potatoes. Usually make it about once every two weeks so I don't get tired of it. Non-diabetic family thinks it's a treat. They snarf it up like crazy. I haven't told them it's healthy. Don't want to ruin it's exotic image. tongue
~ Jeannie
Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class!
Yours may be one of them...

"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross


Zefany
New Member


Date Joined Dec 2006
Total Posts : 9
   Posted 2/1/2007 6:17 PM (GMT -7)   
Jeannie, Thanks very much for the recipe. I'm going to the health food store tomorrow to stock up on barley! (among other things).
Ruth, here is the muffin recipe - it is for carrot muffins but I am sure you can substitute ingredients if you're not a carrot person. I tried these
with splenda and it worked pretty well - but next time i will probably lose the splenda (don't like the aftertaste) and put in a handful of raisins or cut up
dried apricots for sweetness instead.
On another note - I had vegetable soup the other night and had a BS of 211 two hours later. I was shocked! The only culprit in the soup had to be the yams. I am so unhappy that they send my BS up to the sky - they were a staple around my house. My kids love them! So I'll have to eat my barley while they eat their yams.
Anyway, I hope these work for you:

Spelt Flour 1 1/2 cups
Baking Powder 1 Tbsp
Salt 1/2 teaspoon
Splenda 1/3 cup
Cinnamon 1 tsp
Egg 1
Vegetable Oil 1/2 cup
Grated Carrot (2 large)
1. Mix Flour, Baking powder, salt, splenda, and cinnamon
2. Put egg and oil in a blender. Chop peeled carrots into blender until liquid level increases by 3/4 cup. This makes 1 cup of grated carrot when blended.
3. Blend until carrot is grated.
4. Add liquid ingredients to dry ingredients.
5. Oven 350. Bake 20-25 minutes till browned.

Jeannie143
Veteran Member


Date Joined Apr 2004
Total Posts : 6056
   Posted 2/2/2007 8:19 PM (GMT -7)   
Zef,
Don't totally give up on your yams. They are so good for you with all that vitamin A and fiber. Just cut the amount in half and eat something like cabbage slaw (vinegar, olive oil and splenda, salt & pepper) along with them. Also, I'll bet there wasn't any fat in that soup so you may want to eat some nuts along with it or peanut butter to slow the absorption time. I love soup and use all kinds of low carb veggies in mine. But I also put in some barley or rice or even noodles so I get some carbs and don't feel deprived.

Now you've got me going and I'll have to make a pot of soup tomorrow. Should keep us going thru the three feet of snow they have predicted for us next week...
~ Jeannie
Forum Moderator/Diabetes & Fibromyalgia
~Please remember that 50% of all doctors graduated in the bottom half of their class!
Yours may be one of them...

"People are like stained glass windows: They sparkle and shine when the sun's out, but when the darkness sets in, their true beauty is revealed only if there is light within."
- Elizabeth Kubler-Ross


mama26
New Member


Date Joined Feb 2007
Total Posts : 1
   Posted 2/11/2007 9:35 AM (GMT -7)   
For what it is worth, I was diagnosed as a Type 1 diabetic at the age of 35.  My doctor was convinced that I HAD to be Type 2 b/c of my age and the fact that I started out with Gestational Diabetes.  I also have always been of normal height/weight.  He finally agreed to run a test to see if I could perhaps be Type 1.  (I think they measured the level of amino acids in my liver which closely correlate with insulin production--forgive me if I'm not completely accurate on that--it has been a couple of years! confused  )  Anyway, I was correct.  My levels were low which meant I was not producing enough insulin.  Maybe this is something you could look into.  Good luck. eyes
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