I usually have between 70 and 100 grams a day. This seems to work for me since my last A1C was 5.5, the lowest it has been in years. However, I think it varies with the individual.

I try to stay in the 70 to mid-80 grams range, although at times it sneaks into the 100's. I like my fruits and veggies (especially those!) too much to go much lower.

I have only recently been able to hit below 100 numbers. Nutritionist told me to stay around 150 daily.

I try to keep under 135 net carbs per day. I would have concerns about the long term impact of consistently going under under this target.

I try to keep under 135 net carbs per day. I would have concerns about the long term impact of consistently going under under this target.

What long term impact are you concerned with? I know all about the long-term impact of uncontrolled diabetes and none associated with very low carb intake, so I'm truly curious.

I follow a ketogenic diet - 20-30 grams of carbohydrate. This allows me to generally have normal blood sugar readings of less than 100 (fating), less than 140 (at peak) and an A1c of 5.4. Because my pancreas produces only very minimal insulin (LADA), I do use insulin to help with control, but keeping my carbs very low allows for much lower/more accurate insulin dosages and reduces swings into hypoglycemia and then a rollercoaster ride of highs and lows

Bernstein's Law of Small Numbers - http://www.diabetesincontrol.com/drbernstein/article1.htm

When I had my one meeting for DM education last year (crappy insurance), the RD I spoke with told me 140-160 carbs per day. I've been staying under 140 for the most part. I'm on Metformin 500 x2. A1C at diagnosis was 6.9, now 5.7. Only test once (post dinner) avg about 100 +/=

I am back after a long hiatus. Last summer I went very low carb and lost weight, vastly improved PP BS readings and lowered A1C. My doc told me that I wasn't eating enough carbs! The traditional medical establishment wants us to have 30 carbs at every meal. However, there are others, some diabetes experts who have written books, that think otherwise.

I have gained back ALL the weight I lost last summer and am starting all over again. I try to keep carbs low but need to be much better. Right now I am aiming for under 100 per day. Then , maybe less. Good luck everyone:)

Thanks for this topic. I just started MFP and metformin about a week ago. I have been using the "traditional" 55:15:30 ratio for carb:protein:fat, which equates to about 195 g carbs per day. But after reading this string, I'm re-evaluating this strategy.

I just got lambasted by a know-it-all the other day for keeping mine below 70 (when I'm doing it right). This thread leaves me feeling quite vindicated!

For what it's worth, I don't trust dieticians very much at all. They're like accountants: you ask ten of them the same question and you get 10 different answers and none of them are specific!

--Wag--

Can I ask you what a typical day of eating looks like on that regimen? Thanks!

@ tamsin66

After going through a massive personal rebellion with my carb restriction, and pinning it down to the "summer foods" the family likes to eat, I finally had someone give me a wonderful recipe for a quick, low carb/ high protein bread.

1 tbs butter
1 whole egg
1 scoop of protein powder (for more of a desert/breakfast flavor unless you can find a good, non flavored powder)
1 tsp baking soda (if you want - it helps it rise a bit more)

Melt the butter in a DISH - like one of the glass storage bowls (I like to use the 2 - 3 cup size range)
stir in the other ingredients
nuke on high for about a minute or until it rises.

For my actual "breads" I've taken to replacing the scoop of protein powder with about a half cup of ground flax seed. (Almond flour will serve as well, it's just so expensive here! The ground flax seed I find at Walmart in the cereal isle near the health nut granola type cereals.) It comes out a LOT heavier and denser because the flax doesn't absorb the egg and butter as well, but it makes a wonderful bread. Once you pop it out of the dish, and give it a couple of minutes to cool, just slice in half for 2 round pieces of "bread".

These two things have really helped me get my carb rebellion knocked down, and things back under control.

My dietician wants me at 60 grams each meal. So far, I have failed her... I just can't get there without losing control. Plus, I cannot consume grains, and I am not a great fan of the potato... It seems difficult to get 60 grams from vegetables.

To answer the question, my best days are about 30 grams.

I can do 30 grams a meal for about 6 to 8 months, lose a bunch of weight, then have such carb cravings I lose control of the diet, my sugar control, everything.

This time around my doctor wants me on the plate method. 1800 to 2000 calories.
2 starch, 1 milk, 1 fruit, 4 oz protein, all the veges i want.

3 small snacks if I want them 1 starch, 1 protein

Hopefully I'll do better this time around.

Using basal (background) and bolus (fast-acting) insulin therapies I've set my target to 150 and pretty much stayed within this range since my start date. Now that I've reached my weight loss goal, I'll be slowly increasing my calorie and carb intake in small increments, transitioning to a phase of maintenance, thus an increase in carbs, giving myself a new target of 180-200 per day max including snacks.

To that end I'm of the school, insulin isn't a license to drive the carb-mobile like a maniac, so moving forward I'll continue avoiding the usual suspects that spike us and add more veggies and proteins with an occasional treat thrown in now and then.

This thread has been an interesting read so far, and I appreciate the opportunity to learn from everyone sharing their experiences.

Thanks

Question, I'm a type 2 diabetic (diagnosed 4 months ago). I'm taking atorvastatin for cholesterol and metformin for the diabetes. I ran out of the statin and my blood sugar dropped to around 100 when I wasn't taking it. When I resumed taking the statin, my blood sugar went back up to the 120s and 130s. Does anyone have any insight on this?

Thanks KCaffee!