JaceyMarieS Member

Another diabetic gardener here :-) I grow cauliflower, broccoli, cabbage, kohlrabi, Swiss chard, green beans, onions, zucchini, jalapeno peppers, banana peppers, cucumbers, watermelon, strawberries, pumpkins and 2 lonely tomato plants for my husband ( I detest tomatoes) Used to grow corn, but I now have an intolerance and…

nice job! Success?? Absolutely!

I LOVE Zumba!!! I go to a class 3x a week and Aqua Zumba once a week. I've also created a couple of Zumba playlists on Youtube for those days when I can't get to a class. REALLY fun!

I have seen a tremendous improvement in my total cholesterol, HDL:LDL ratio and triglycerides in the past year. I think more and more doctors are changing their tune regarding high fat/low carbs vs low fat/high carbs.

I have to second the low-carb recommendation. In addition to Hashi's, I also am diabetic and have celiac sprue, so going low-carb was an easy choice for me. My husbnad had thyroid cancer, so he is also hypothyroid now. He does have some gluten now and again and doesn't eat as low-carb as I do, but he's lost 30 pounds.

I'm not sure what macros you are focused on. I need something that is low-carb and gluten free. Here are a few I've enjoyed I made these tonight and they are truly decadent. I skipped the agave syrup and used 3 drops of liquid stevia instead 88 calories per serving - 3 c, 9 fat, 1 p, 1 fiber…

Technically, you need to have two tests in the diabetes range to be diagnosed. Most doctors will usually do a fasting blood glucose check first, followed by an HbA1c if warranted.

My ratio is 20c/30p/50f - in addition to Hashi's, I'm also diabetic so it's important to keep my carbs low. It seems to be working as I don't have the usual hypthyroid complaints.

I'm 45, with Hashimoto's thyroiditis and degenerative disc disease (2 herniated discs). It was time to face the fact that I could no longer act like a 20 year old with a super metabolism and boundless energy. I'm looking forward to spending the next 30+ years enjoying life more than I have in the last 10

My macros are set to 20% carbs which is 65 grams per day. I usually end up between 30-60 grams carbs for the day. I try to stay below 15 grams for breakfast ALWAYS as breakfast is the meal where my blood sugars are most affected by carbs. Later in the day I can be more flexible but I tend to stay at 15-20 for lunch and…

Whether 100 is "good" or "bad" really depends on where you where before breakfast or lunch. If you were at 95 and then 100, then your lunch menu was a keeper. If you were at 70 before lunch and then 100 ... still not bad, but there may be room for some tweaking if you're so inclined

Another brussel sprouts hater. And I love cabbage.

What I previously thought was a wheat intolerance has now been confirmed as celiac sprue. I also have intolerances to corn and soy (so I avoid most commercial GF products), shellfish and peanuts.

I've taken out the trash :-P

I'm a peri-menopausal, diabetic who started with more than 100 pounds to lose. Feel free to add me, although I can't promise I'm mature ;-P

I restrict carbs for all meals to 10-20 net carbs for all meals, not just dinner. Non-starchy vegetables, along with a protein, will always be a mainstay of your dinner choices. The trick to avoid boredom is to prepare them in different ways. Roasted vs steamed - completely different taste. Zucchini or broccoli fritters vs…

I started low-carb in order to control my diabetes at 322 lbs. I don't go low enough to be considered keto, but do have net carbs in the 25-50 range. No grains here, very little fruit or legumes and completely normal blood glucose :-)

It was around 11 months for 100 pounds. I expect the last 50 to (hopefully) take another 11 months. Don't know how to post pictures, but they're in my profile

While animal protein does contain cholesterol, dietary cholesterol has not been proven to raise serum cholesterol. Your triglycerides and A1c have increased - these two things are tied directly to excessive carbs. I looked back a couple of weeks in your diary and would suggest adjusting your macros. Lower your carbs (try…

I also had it carbonara style for lunch :-) Even my sicilian husband, who swore he would give up his pasta only when i pried it from his cold, dead hands, liked spaghetti squash. Perhaps you got a bad one? I had one a couple of weeks ago that was awful - mushy and tasteless. Try again!

i was diagnosed as T2 12/11 with an A1c of 7.3 and began 500mg of Metformin/2x per day. Six months later, my A1c was 5.5, but I had been unsuccessful at bringing my fasting numbers below 100. I had tried reducing carbs further ( I eat around 25040 net carbs per day), eating earlier, eating a later snack, eating various…

High Intensity Interval Training. It's a form of cardio training. Basically, you go balls to the wall for X amount of time, slow down for X, back to full out for X. Tabata is one example of HIIT. It's a very effective way to maximize a workout in a short amount of time and a gret way to increase stamina/

I use flax meal to make MIMs and mix it with Parmesan to bread things. I also like chia, hemp hearts and almond and coconut flour. All are a great way to get fiber, but all are fairly calorie-dense. Like cinnamon, I'm not sure if it helps regulate BG, but it doesn't hurt my BG and I like the taste so I use it.

You could certainly try the crust - I didn't mean to discourage you and judging from the comments onthe site, others did enjoy it. I use a 50/50 mix of grated parm and ground flax to bread chicken, zucchini or eggplant. I add some to meatloaf and meatballs. When I make a zucchini or spaghetti squash pizza crust, I sprinkle…

I've actually made that flax crust. I Breath, I'm Hungry is normally a FANTASTIC site (almond flour biscuits are fantastic!!), but that particular crust was awful - cardboard probably would have tasted better. If you're hellbent on trying it anyway, you can sub mozzarella or provolone for the parm. Cheddar will work as…

I've found it to be MUCH cheaper to eat healthy - my grocery bill is 1/2 what it was. Much of the savings can be attributed to the fact that i actually cook now. I used to plan a menu, shop for groceries and then go out instead - lots of waste. And my food lasts longer - I don't sit down and eat a bag of apples ($2.99),…

I was only recently diagnosed with a B-12 deficiency as well as hashimoto's thyroiditis, so i can't answer your question. I lost a little more than 100 pounds BEFORE diagnosis and it was hard to even convince the endocrinologist that something was wrong. I have been taking B-12 (not sublingual) for 3 weeks and haven't…

Couldn't have said it better myself. I've been eating low=carb since January, 2012. Since eliminating grains and strictly restricting legums and fruit, I now have blood sugars in the normal range (and not "normal for a diabetic...normal) My cholesterol is well into normal range, my HDL:LDL ratio is approaching optimum, my…

breakfast - chia seeds, almond milk, Muscle Pharm combat powder, DaVinci SF syrup Lunch - romaine lettuce, roast beef, swiss cheese, hot pepper mustard dinner - mushrooms, zucchini, romaine lettuce, chicken breast

Excellent news! Good for you!