Way back in the dark ages, standard diabetes treatment required long-acting insulin. And you had to eat a set amount of carbs 6 times a day or you’d be hypo. Even when Actrapid and Protaphane were introduced in the late ‘70s/early ‘80s, you had to feed the insulin. The 11am blood sugar crash and the overnight lows were dreadful and the only protection was carbs, good ‘ol carbs.
When a few people started talking about low carb on the internet back in the late ‘90s, early 2000s, I was horrified. Insulin needs carbs-bread and pasta were essential in avoiding the crashing lows and I absolutely needed bread and milk for supper-otherwise I’d be awake at 1am shaking and sweating and wondering where I was. The fear was always that I wouldn’t wake up during a hypo.
Fast forward to the 2000s and the insulin pump has not only allowed me to reduce my basal rate from midnight to 5am to virtually eliminate overnight lows, but it has also allowed me to break my carb-dependence. Don’t get me wrong it took me awhile to feel safe without 2 slices of low-GI bread at breakfast and lunch and generous amounts of low GI pasta, noodles or bread for dinner and the obligatory hot milk before sleeping. I’m now liberated from the physical need to ingest copious amounts of carbs at set times but breaking the habit is very hard…but I’m starting to experiment with a low carb lifestyle.
I have been trying to restrict carb intake to less than 50 gms a day. A few things I’ve experienced so far:
Carbs are generally a quick and easy meal solution-it’s no wonder we rely on them so much. Pasta and rice are so versatile and help turn a few ingredients into a meal. When you exclude the staple carbs, meals require more thought and you seem to need to shop for fresh ingredients more frequently. I’m feeling challenged to prepare interesting meals that don’t make you feel like you’re missing something.
I have found it easier to eat fewer kilojoules when I exclude carbs. It’s not just because I’ve almost eliminated a food group-I feel less hungry when I’ve done away with carbs. I suspect there is something addictive about carbs or perhaps it’s just that being slightly more liberal with protein and fats is more satiating than carbs alone. I’m hoping to achieve weight loss, we’ll see how that goes.
Bacon and eggs for breakfast-need I say more.
Sugars have been much less variable and the really high highs are much rarer now with a corresponding reduction in the number of corrections and lows.
Incidental carbs in vegetables like carrots and peas can add up.
Thank heavens for reduced carb bread. It’s nice to have a slice of toast occasionally and there is a reduced carb, low GI bread that only has 10gms per slice which means I don’t totally blow the carb ration for the entire day.
Can somebody please tell me how I can include wine in a low carb diet? Don’t tell me there is low carb wine though-blurghhh.
Have you tried or do you do low-carb? I’m really interested to hear of others’ experiences and sharing meal ideas as I need to expand my repertoire. Also how low is low for you? Do you think low-carb is a bad idea? I’d also like to hear about that too. Would you never try it? Have you tried it but abandoned it?Tweet