robert65ferguson Member

I'm in the UK so can't advise on scales, sorry.

Most food entries tend to take the nutritional information from the food labels and in that case the values would be as sold ie hamburgers sold raw the values would be raw.

Hi Bluidqueen and welcome to this group. I endorse the sound advice which Keith has given you. Diabetes is a very individual condition and foods can affect us in very different ways. That's why Keiths advice about learning to test your blood sugars is so important. If you look at the announcement section in this group…

Hi, feel free to add me. I've been on MFP for about 2 years and discovered this group about a month ago. I'm very much a work in progress.

Hi Renee and welcome to this group. I can readily endorse the above advice. I wish you well on your journey to an active and healthy life.

Can;'t really see the point of changing it apart from an ego boost. Once we start 'tweaking' this why not tweak everything else. The idea is to help us become more disciplined so why not try to learn the lesson and move on.

You have nothing to lose by not challenging except your health. If push came to shove you could change to a more supportive practice. In the meantime take every possible step to learn as much as you can. Your are then better equipped to seek the support that you need and deserve.

Hi Aaarch, Diabetes.co.uk is aimed primarily at diabetics in the UK. The National Health System NHS is obviously different from the States but the issues faced in the UK are much the same. I don't know if there is a comparable organisation in the US but you try logging on to Diabetes.co.uk and see if there is a link. You…

One thing you are not FIT-Goat is boring. You and the other mods in this group do a tremedous amount for those of us who are still learning which is greatly appreciated. Just keep on boring us.

Sorry, can't really offer a better solution than that from KeithF6250 but wanted to encourage you.

One further thought which occured to me. If you have not yet been offered a Diabetic education course you should follow this up and request it from your surgery. Be cautious about their dietary advice. The recent articles in the Daily Mail about the fallacy of a low fat higher carb approach should be required reading for…

Hi, I just noticed that the link I suggested, ie Diabetes .uk was not what I should have quoted. The correct link should have been Diabetes.co.uk. It is easy to sign up to and the regular updates keep those of us in the Diabetic community informed. There is also a very useful forum where you can get lots of tips. While it…

Absolute cholesterol values in themselves are of little value. The really important things to focus on are your ratios ie total chol/ trig and hdl/ldl/ The basic ideal would be to try and increase HDL and reduce Trigs. Higher fats are only problematic if your carbs are also high because higher carbs tend to block the…

Thats a good effort, well done.

Hi JD and welcome to the group. Most people find MFP useful because it helps to keep us accountable. MFP also helps us to make good choices when it comes to deciding what to eat in terms of its nutritional value. While many people track calories, the most important objectives are to reduce carbs to at least 50 gms and to…

Sorry, haven't heard about that. I have noticed a trend to suggest HBA1c tests at 6 moths instead of the usual 3 months. I tend to ignore these nudges and request the tests as normal as per the guidlines listed in Diabetes.UK.com.

That's a good all round effort, well done.

Hi Shawna and welcome to the group. You have made a good start and already know the effect of T2 complications. You will find lots of useful information and support from the group members. The link to the information sources listed in the announcement section is a good place to start. Diabetes is a very individual…

Have a look at the announcements section in this group and follow the link to start for lots of useful information.

Thank you for your post TQ. Like Dan, I was puzzled about the abbreviations until I spotted your biblio at the end of your post. Your input is really appreciated and helpful to newbies like myself.

Welcome to this group where you will find lots of support and information. The best place to start is to use the launch pad which you will find in the announcements section and then follow the links to your hearts content.

Good quality, preferably organic coconut oil is easily added to most dishes. If you use clear broths it can also be added to that.

That seems pretty comprehensive and should answer most FAQs. Thank you for taking the time to do this. The work which you and the other mods do for this group is really appreciated. I've learned a lot and am still in the base training class.

Sorry to hear that your Dr seems fatalistic. Perhaps it's time to think about a new plan of attack. There is lots of info on the threads from people who have changed tack with good results. As far as I'm aware it is rare for Diaabetes to be resistant to all strategms to deal with it. Low Carb; Keto; Paleo; 5;2 are all…

Hi I'm just across the pond in Belfast. I'm pretty new to low carbs in an attempt to improve my T2 results. I'm not using any particular plan, just cutting back on the carbs gradually and trying to increase my fats. I've found lots of really useful info in this group.

One solution would be to enter an imaginary food to make up the missing calories which would enable you to close off the entry. As long as you know what the true facts are that's all that is required.

The fact that you are posting means that you are already a member of this Type 2 Support Group. Take your time to have a look at the threads and then ask any questions you may have. Type 2 is a very individual disease but the good news is that with a disciplined approach the vast majority of people live healthy and…

Watched this video. It is a bit technical for the average person but very informative and certainly persuasive.

Hi I'm Robert and am just dipping my toe in at the moment. I've been T2 for approx 2 years which is what triggered my interest in LC. Being a cautious type I prefer a gradual approach rather than the shock of an all in. I have to confess that I am hesitant about the high fat angle. Having said all that I've found the info…

we know what you mean so we do.