Vim... unfortunately for me, Ive become part of a new potential study for the Endo that is treating me. They still cant figure out what name to put on my metabolic disorder that puts my pancreas into overdrive. She had stated that my past medical history, she is very surprised my pancreas didnt shut down completely.... was almost quarantined at one point because of the high doses of insulin my pancreas was literally dumping - it was causing hepatitis... No interferon for me, thank you very much!

IR in standard care in female patients with PCOS, it can be reversed through weight loss and management of dietary intake... but there is always that chance of it happening when that person decides to go off the bandwagon...

(EDIT: the sad part is my Thyroid panels are within normal limits - its a happy and healthy Thyroid...)

Sorry to hear that, I hope they find some kind of solution that works for you, or at least eases the issues.

Kind of puts my battle against the moobs into perspective

Nothing to be sorry about. Half the battle with this is when the experts discuss it with me, they know I understand their lingo - they dont have to dummy it down (which to be honest, it can be difficult sometimes for specialists - it can get complicated) . Im someone they call on other patients for when problems arise with their insurance, Im someone who calls them to let them know what they can and cant bill out, enforce laws and regulations, etc... Being part of a study is not just to help myself, but it might allow more information for others out there with extreme conditions such as myself.

And, if I come across a patient from one of the many Endocrinologists that I work for who has the same circumstances, I am always part of the medical panel to help convince insurance companies why its medically necessary to have multiple visits with said-specialists or RD's. I havent had to rely on the help of the Insurance Commissioner ***yet*** thank goodness... 8-)

Thanks for the tips and support, everyone! I'm not sure how well I've done so far. Last night I gave in and had spaghetti for dinner, because I got home from work really late and am running low on groceries... but I used Dreamfields brand pasta, which supposedly has a lower glycemic index than regular pasta. I don't know... the glycemic index confuses me.

Now let me ask you this: do any of you juice? If so, where do you find the best recipes? I bought a juicer recently and Googled "juicing recipes", which of course came up with a ton of websites, so I'd rather get some recommendations if I can. Thanks again!

Juicing is probably not the most healthiest thing to do... when you eat foods in its whole-form. A stick of carrot contains the necessary fiber and more nutrients - and the body reaps the benefits of absorption much better because it has to work hard at digesting it.

If you juice that carrot, you are robbing yourself of the natural fiber, and not reaping the benefit of true nutrient absorption. Your body will just basically open up every doors and move it along because you already did the work - the body will look at it as "we gotta get rid of this fast!!!"...

Its actually better to eat than to drink...

Bump for websites.

but I used Dreamfields brand pasta, which supposedly has a lower glycemic index than regular pasta. I don't know... the glycemic index confuses me.

Now let me ask you this: do any of you juice? If so, where do you find the best recipes? I bought a juicer recently and Googled "juicing recipes", which of course came up with a ton of websites, so I'd rather get some recommendations if I can. Thanks again!

Juicing gives you the carbs and removes the fiber. Upside down of what you want to do for low carb.
As for Dreamfields,
http://www.myfitnesspal.com/blog/LowcarbNY/view/the-food-industry-is-a-blood-sucking-vampire-293655

I laughed in my mother's face when she recommended Dreamfields to me. Couldnt help myself but laugh. And, Im not talking about the price either - that nutrition label completely and totally contradicts the whole concept of low-carbohydrate.

I wondered about Dreamfields, after reading the label more closely. It seemed a bit "churched up" (as my husband says). See if I ever buy that brand again.

Is pasta made from veggies any better? Or do I have to completely give up pasta? :frown:

Nope.... Those boxes I ran into ( I think it was either Prince or Barilla - I cant remember the name)... however, the total carb count was 41g.... even if you took the fiber out, its still too high of a carb-count. Im not allowed more than 40g per meal, so I just got rid of all pasta to begin with and use other healthier alternatives....

Is pasta made from veggies any better? Or do I have to completely give up pasta? :frown:

I've used spaghetti squash. Just cut it in half, bake it in the oven, scrape out the "noodles" and top with your sauce.

I would recommend staying away from manufactured pasta for now, and most other manufactured "Low Carb" products. They usually aren't allowed in the early phases of many low carb diets. BTW, you didn't mention which low carb diet you are following. You will greatly enhance your success by picking one and reading the book. That way you know exactly what you can eat and not eat, and most usually have some sample menus and recipes.

OHHHHHHH I thought she meant the pasta at the store that is made with tomato, spinach... I didnt realize she meant REPLACING with vegetables..

Oh hell... spaghetti squash, zucchini, summer squash, eggplant, even beets.. BRING IT ON!!!

100g is a good place to start... focus on fiber rich vegetables, berries for your carb needs. If you do consider starches, just make sure you are choosing the complex varieties (www.glycemicindex.com is a free online resource.. good stuff)

Give it about 3-4 weeks for your body to adjust. If nothing seems to show on the scale - then take measurements of your body.

Adjust your intake to 80g - see where you go from there.

Keep in mind, the reduction in carbs will mean increasing your protein and fat intake... so long as the proteins/fats are from natural sources, you will be fine

^^^ this is great advise. If you just have a few pounds to lose, it's best to ease into your way of eating.

Unfortunately based on their nutrition information, that pasta is just as much fail as Dreamfields. First ingredient is Semolina Wheat Flour, which is the same as most conventional pastas. Add into that the additional wheat gluten they add, cornstarch, and soy flour, any low carber would do well to stay away from it.

We'll probably all (those of us committed to a lifelong low carb eating) just have to resign ourselves to a life without regular pasta, or only a very occasional indulgence since every attempt I've ever seen at something that isn't flour based tastes horrible.