Starting again with pre diabetes and high cholesterol

Kimberly_SoCal

I had gotten down to about 157 lbs. a few weeks ago, but went @#$% crazy and ate everything that wasn't nailed down to the pantry shelf! I'm now up to 164 lbs., and I'd like to get to about 130 lbs. I just had bloodwork done, and my cholesterol is high enough for the doctor to prescribe me a statin to take. I'm only 41, and while I was dieting I thought I was eating well :-( High cholesterol runs in our family. My sugars are high as well. My father takes meds for diabetes.

I am bummed that not only do I have to watch my fat intake, but my carbs and sugars as well. Does anyone know how much carbs someone with pre diabetes should be eating in a day? Anyone have a list of slow carbs vs. fast carbs? I know it is good if a food has a good amount of carbs, it should also have a good amount of fiber to offset it. All this is new to me. Any help would be greatly appreciated!

JenMc14

When I was diagnosed with gestational diabetes, I was referred to a nutritionist. I would highly recommend seeing a nutritionist who specializes in diabetes. I was given specific carb to protein to fat ratios to try to hit at each meal. It was a matter of a lot of tweaking and experimenting and seeing what kept my blood sugar down, and recognizing what made it spike. I noticed that almost any amount of carbs in the morning (banana, PB on toast, etc.), made my post breakfast number spike. But, having fat and carbs (usually low carb wheat toast and PB) before bed, resulted in a low fasting morning number. But that was me, everyone is different, and it took some trial and error to figure those things out.

WhatMeRunning

I am 42 and in January this year was tested and diagnosed as pre-diabetic and high cholesterol, much like you. I was prescribed Metformin to help keep insulin regulated, which I think has helped a LOT. Hope you can get that.

I was told by my doctor's nutritionist to have no more than 120g of carbs per day (total carbs, not just sugars).

I was 316 pounds in January and am 227 pounds as of this morning. The first 30-40 pounds were lost just by keeping myself at the 120g per day of total carbs plus taking the Metformin as prescribed. I felt like a whole new person by a month or two later.

I started walking in April to make sure I kept losing weight. Now I am running and that is definitely helping me to continue losing weight.

Hope this helps!

Liftng4Lis

grimmeanor wrote: »

I am 42 and in January this year was tested and diagnosed as pre-diabetic and high cholesterol, much like you. I was prescribed Metformin to help keep insulin regulated, which I think has helped a LOT. Hope you can get that.

I was told by my doctor's nutritionist to have no more than 120g of carbs per day (total carbs, not just sugars).

I was 316 pounds in January and am 227 pounds as of this morning. The first 30-40 pounds were lost just by keeping myself at the 120g per day of total carbs plus taking the Metformin as prescribed. I felt like a whole new person by a month or two later.

I started walking in April to make sure I kept losing weight. Now I am running and that is definitely helping me to continue losing weight.

Hope this helps!

And I happy to have you as my friend, cuz you rock it G!

Kimberly_SoCal

Thanks! I'm making an appointment with my GP to discuss insulin meds, since she had just called in the statin to the pharmacy (instead of calling me) after reading the report.

RodaRose

The exact guidelines for number of carbs vary depending on which expert you consult.
If you want very low carb, do something similar to Atkins by eating protein and greens.

Depending on what your doctor wants:

Fast Carbs include most packaged foods such as bread, pasta, crackers, rice cakes, cereals, baked goods. Also potatoes, corn, rice, most fruits.

Slow Carbs/ Complex carbohydrates include beans, nuts, seeds, broccoli, swiss chard, kale, spinach, romaine, cabbage, mushrooms, asparagus, avocados, okra, cauliflower, bell peppers, snow peas, eggplant, zucchini, yellow squash, winter squash, brussels sprouts, . .