siblita Member

I agree totally. Very eloquent response!

I used Natural to keep the carbs down. I think it was 4g net carbs per serving on the jar. Some peanut butters can get quite carby.

I second this recommendation!!

Learn from it and move on. It's a process. Don't get derailed chasing perfection.

Cauliflower Rice with sugar free Japanese Shrimp Sauce! Yummm.

I have had PCOS for years, and I did develop type 2 diabetes as well. Simply, it was a matter of too much insulin. Eat carbs, get a high insulin surge, which brings the blood glucose down TOO much, get hungry (because of the low blood glucose), eat carbs, repeat cycle. Eating low carb gets you off that blood glucose roller…

Haven't seen that one before, but it looks like a good resource!

A lot of the time I will eat leftovers from the dinner before for lunch. Or make a casserole and split it into lunch sized portions to take with me to work. I'm too carb sensitive for fruit, but I like veggies. Green beans sauteed in bacon grease are delicious! I pretty much eat bacon or sausage every day for breakfast.

Seriously, bacon. :) When I am at work I start with bacon and a hard-boiled egg from the hospital cafeteria (even they can't mess that up!) Also, I have had some good luck incorporating fat bombs into my diet. (I have my recipe on my blog here). Also, I use either a mayo based or olive oil based salad dressing. I use a…

Also, make sure you get enough sodium. Some of the symptoms of the first few days are related to low sodium levels as the body gets rid of water and sodium.

I have a bunch of veggie ideas I have found online: http://pinterest.com/siblita/lchf-veggies/

Sad, I thought this was a really good thread full of great points and respectful discussion.

I don't know...looking at the overweight/obesity stats and how prevalent it is, I don't know that we can say with certainty that most people do not have issues with insulin. The current way that "issues with insulin" is diagnosed is when people finally the reach the diabetic level. And even those stats are considered low…

should you really be worrying about insulin? unless you are diabetic or have some sort of metabolic abnormality, in other words you are a 'normal' individual - no, just eat at a deficit and the weight will come off. Also as a note when you eat a large protein/fat based meal you will still spike an insulin level - it…

I read the article linked above, and while it does have some good points, I think that it dealing with folks with a normally functioning pancreas. The trouble comes in when the body's insulin response is not accurate - in the case of too much insulin response, which is a factor in insulin resistance, and the reactive…

I think it depends on the person. If you have an undamaged metabolism that can handle it, awesome (#wishthatwasme). You are right in that it does trigger insulin, and while insulin levels are high fat is kept locked up in the fat cells. (and more is stored). The other theory (Wheat Belly book theory) is that the wheat of…

It does at least 2 main things - (as science advances we may find more): 1. "Insulin binds to a receptor at the muscle cell surface, allowing glucose to be transported across the cell membrane to be used for energy or to replace depleted glycogen levels. Without the action of those glucose transporters being turned on by…

WIsh I could eat them, but they jack up my blood sugar (whole wheat or white bread, no difference to my meter). Now I limit my carbs to non-starchy veggies. (And aim for 20g net carbs a day). Makes my carb cravings disappear, and my energy level is high.

I eat about 1600-1800 per day. As I lose weight I see that going down though.

It's really even hard for a type 2 diabetic to become ketoacidotic. We mostly see it in type 1's or far advanced type 2's who need insulin. I am a type 2 an I suspect that I've been in ketosis for weeks now. Never felt better. If people increase their sodium while they are coming off the carbage it will help alleviate some…

You may want to check out a low carb / high fat diet. It's keeping me off meds.

what I experienced was that they didn't spike my blood sugar as high as a normal noodle, but they kept it elevated a lot longer (like 4 hours and still in the high range). I had to say goodbye to them, which I hated because they taste good. (And I can't get past the texture of the shiritaki noodles.) I use spaghetti squash…

Linda's Low Carb Menus & Recipes: (TONS of recipes) http://www.genaw.com/lowcarb/recipes.html and Your Lighter Side (500 LC recipes, from the maker of the Oopsie bread recipe!) http://yourlighterside.com/

I use heavy whipping cream, full fat cheeses, butter (a lot!), sour cream. Would hate to do low carb without them, but everyone is different. If you find that you are not losing, try a few weeks without it and see what happens.

Bacon Butter (grass fed Kerrygold brand) Chocolate Fat Bombs made with Coconut Oil Steak Cauliflower (I eat low carb/ high fat to control my diabetes)

I think it's not so much addicted to food in general, as addicted to CERTAIN foods or combos. If I do not eat Low Carb/ High Fat (like MaraDiaz to the point of being in ketosis) then I am acting exactly like an addict - hiding food, only thinking about the next "fix", having a true sedated feeling after indulging, and just…

This website was invaluable when I was newly diagnosed: http://www.bloodsugar101.com/ Especially the part titled "How to lower your blood sugar" - which is basically "Eat to Your Meter" I found that a lot of the foods that were supposed to be good for me (whole wheats, etc) actually spiked my blood sugar just as fast as…

looks delicious! I will have to try making a quiche soon...

Make sure you eat enough sodium this first week, it makes the carb flu less bad. Also, if you haven't already, check out "The Art and Science of Low Carbohydrate Living" by Phinney and Volek. it's worth its weight in gold.

I have a TON of LCHF (low carb high fat) recipe links here: http://pinterest.com/siblita/