steven4554

Sorry, to hear about this.

You may end up with tons of people, giving you advice. Probably best to find your own way, of dealing with it. A medical professional will probably give you the advice, you are most comfortable with considering.

With that said, I'd like to point out something; and it may be of "little" to "no" use to you.

Obviously, carbohydrates comprehension will become a huge part of your meal considerations. There is an aspect of this, that is often ignored and left unsaid.

While carbohydrate management is important, sodium chloride and potassium are more important than given common recognition.

You need enough potassium to process carbohydrates. Low potassium encourages insulin resistance.

1. Keep good levels of potassium.

This is the real kicker, and almost no one cares or listens. And I completely understand why (being a huge food lover, myself). Salt reduces the processing of carbohydrates, increasing the amount carbohydrates raise blood sugar levels, and prolonging the time they remain high.

2. Keep sodium chloride low.

I get this is no fun. I get a lot of heat, for telling people "that deal with diabetes and MCAS" about this. Listen to your doctor/nutritionist, who will help work something out. Rouge advice, on the internet, can be very dangerous.

I have a friend that does things like eat one slice of toast, with a thin amount of peanut butter on top. She complains about not being able to eat enough to be full, and the restrictions on diversity. She also says that even with so little food, the blood sugar still goes up too high. She completely ignores that both the bread and peanut butter have salt. On paper (for her) the carb quantity seems okay. But the reality of processing cards still matters.

But, I keep my mouth shut. I know "first hand" that those carb foods (bread and peanut butter) are extremely "less" enjoyable, when absolutely no sodium chloride (salt) is involved. Salt free bread and peanut butter taste like alien food. Also, it wouldn't do her any good anyway. She likely had plenty of salt, the day before. Salt doesn't leave the body, that quick. On top of that, diabetes seems to include sluggish working kidneys (longer lasting sodium levels). This is the nail in the coffin, though. Carbohydrates reduce you bodies ability to process sodium. Salt and carbs work together, syncing up to make for a bad day.

All of the above can easily be researched online. The only place I disagree with the science, is that sodium chloride (salt) and natural sodium work the same, in the body. That isn't what my personal blood tests reveal. Natural sodium seems to cause much less (or no) problem, but is admittedly harder to consume in large quantities.

But, take all of this with several grains of "salt" (patting myself on the back, right now). Everyone's body is different, and in a different status of life conditioning.

Sorry, if you find this message unpleasant. My intent is hoping you feel less alone. I completely understand how people giving advice, when they have no clue about the dynamics of "you", can really get old.

Again, sorry about your news. Life will go on, and you'll find a way to keep enjoying it; despite diabetes.

Thanks for the advice.

Some days are better than others, and I try to follow my doctors advice but the trouble is I'm a picky eater as well and a lot of what the nurse has suggested I eat, I do not like.

Also nearly 13 years ago, I suffered a heart attack due to a clogged artery so I had to be rushed in by my step-dad (who has passed away in Oct 2017 from cancer) as I couldn't wait for a ambulance. They had to put a stent into the artery in my heart to unclog the blockage, so now on heart meds for the rest of my life.

I get it. You have to decide, for yourself, the balance between health and life joy.

I don't know that the advice will do much good. For me, the knowledge was a bitter pill; and I've had a long/hard path, of acceptance (better now).

I've learned to make pizza, and that has helped. But, making it myself does take the fun out of the "immediate gratification" found from getting pizza other ways. Usually, when I want pizza, I want it now. Not after waiting for dough rise, rolling, crust pinching, crushed tomato spreading, mozzarella cheese shredding, and baking. It is probably the best pizza I've ever had, but I fear that my eventual plan to add "homemade salt-free mozzarella" will remove too much flavor from it.

But, the crust "being made with malted barley" seems to really help with my pizza crust carb issues. I add no salt or sugar to it. Also, no salt or sugar added to the crushed tomatoes (just spices).

Sorry, about your Dad (step).

I'll probably leave this topic (food/health) alone, now. I really wanted you to know, that someone else "heard" you (knows it sucks).

However, if you want an ear (or ideas) @ me in a post/status or DM.