I mostly ignore my macros, I can't even remember what they're set to right now. I'm set to a 1.5 lb / wk loss which is 1210 calories (plus exercise calories). I aim for 500 calorie meals with 200 calorie snacks, no more than 30 - 45g net carbs at a time (which is the outer limit of what I can eat without spikes), as much protein as I can fit in, and a reasonable amount of fat. In practice I end up eating between 100 - 150 g carbs / day and 1500 - 1600 calories. I find it difficult to get more than about 90g protein on that many calories. I should really be getting more than that, but as you mentioned it's difficult to do while eating real food.

I do take supplemental iron, since I never get anywhere near the recommended daily allowance and I was getting anemic.

My macros are 0-10% carbs, 20-25% protein and 65-75% fat. I consider it a balanced diet since carbohydrates are a non-essential nutrient. In all honesty, I do enjoy my veggies, nuts and seeds a bit too much. My BG numbers would be better without much of them.

I am on 2200 calories per day aiming for about a 2 lbs/week weight loss with sedentary activity level and my macros set to 33% for carbs & protein (182 g) and 34% fat (83 g).

Carbs 5%, Protein 30% and Fat 65%

I'll be making some adjustments again. Calories are to go up to 2500 per day--I need to slow my weight loss rate (from 10 lbs/month to 6 lbs/month) now that I'm more than half way to my goal weight. I'll probably keep my same macros but not sure yet.

kaye4health wrote: »

Love it when I see peeps using good common sense on weight loss. I too adjust my calories to how much weight I lose per week/month. Barney, I know I said this before and I will say it again. you inspire me.. keep up the great work.

BarneyRubbleMD wrote: »

I'll be making some adjustments again. Calories are to go up to 2500 per day--I need to slow my weight loss rate (from 10 lbs/month to 6 lbs/month) now that I'm more than half way to my goal weight. I'll probably keep my same macros but not sure yet.

@kaye4health ,

Thanks...I'm glad I inspired somebody!

I really didn't like having to lower my weight loss rate but I know it's the right thing (& healthier thing) to do, especially since I'm recently recovered from a nasty eating disorder, BED (Binge Eating Disorder), that kept "kicking" me off my diets for years, attempt after attempt. The slower weight loss rate will be less likely to trigger a relapse in my BED (my last binge episode was on 5-7-2017--& I'd like to keep that my last binge episode). The slower weight loss rate is also healthier overall now that I'm past the "halfway" weight loss point. I just really liked that 10 lbs/month # and seeing it month after month after month and now I only get to look forward to a measly 5-6 lbs/month. As long as my weight is moving in the downward direction, I'll adjust, and curious as to where I'll be weight wise and with my diabetes medications by next summer (I'm hoping to be off my diabetes medications by next summer except for maybe Metformin and maybe an occasional meal time Novolog insulin if I have an indulgent higher-than-normal carb meal).

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Since my blood sugars have been good & my meal-time insulin dosages were sometimes at zero, I started increasing my carbs (42% carbs, 36% fat, 22% protein) to give me more variety of foods to choose from as long as my blood sugars remain good & my meal-time insulin dosages don't increase to more than 2 units consistently (I'll be monitoring this closely over the next several weeks). 15 months ago I was at 26% carbs, 51% fat & 23% protein but I also weighed 112 lbs more than I do now.

sarahtrust wrote: »

How do you set your meal insulin doses at zero?

@sarahtrust ,

My meal insulin dose is a "moving target". It depends on what my pre-meal blood sugar is and the amount of net carbs I'm about to consume & most importantly "what did I inject a day or two ago when I had the same meal if my pre-meal blood sugar was similar".

Also, certain foods (gram for gram) raise my blood sugar more than others. Bread (wheat/rye), for example, makes my blood sugar increase more than the same amount of net carbs from a baked potato. So, knowing how different foods affect my blood sugar allow me to "tweak" my meal insulin dosage so that I don't inject too much insulin (& have my blood sugar go low & have to eat more) nor too little (& have my blood sugar go higher than I'd like).

Recently, with my insulin dosages getting down into the single digits (2-4) per meal, I can sometimes manage without an insulin injection if the net carb content of my meal isn't over my norm AND I plan to walk for 30 minutes after the meal. Breakfast (my Meal 1) seems to be the best time for this to work as my pancreas "seems" to be able to handle things without "help" (i.e. injected meal insulin) whereas by Dinner (my Meal 3) my pancreas "seems" to be a bit "tapped out" of its own insulin and needs some "assistance" with a little injected insulin but sometimes might not need any depending on the net carbs in the meal & if I can do a much longer walk after eating (2x longer).

Note: if I always injected the same amount of meal insulin for every meal without considering pre-meal BG, net carbs of meal, possible exercise afterwards & looking at my trends from the prior days, my BG would either be going too low or too high & neither of those conditions is where I want to be as it can really affect my appetite & throw my eating way out of control (i.e. trigger a binge).

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60% F, 35% P, and 5% C

Due to pancreatitis I have to have a low fat diet.
My dietician and pancreas doctor have calculated the following, based on my activity level and the goal not to lose anymore weight.
Calories 1360, Carbs 45% - 153, Protein 40% - 136, Fat 15% - 23. So far, it's working. I stay within 2 lbs up or down a week.

@judyvalentine512 yes percentages