Hi all,
Looking to get some good resources for improving and maintaining my nutrient intake. I have a blood test for type 2 on 3rd July. Not wanting to wait for the results I've already changed my diet to low carb, substantially increased my fibre intake and my exercise levels.
Hi FarmerGeddun
Ensure that home made food is taken
Avoid processed foods
Cut down on sugars
Avoid refined carbs
Fresh veggies and fruits
Healthy fats .
Unprocessed grass fed meats
Fresh eggs
Hi,
Thanks.
Currently I eat one meal a week that I have not prepared myself.
The only processed food I eat is Quorn mince and chicken pieces.
My sugars are less than 20% of my carb intake and I no longer eat anything made with white grains, or potatoes. I eat a little 85% cocoa chocolate each day (about 2g).
I have vegetables every day (preferably fresh, but if not then frozen). Fruit every other.
My fats come from fish, hard cheese, butter, yoghurt, olive oil, occasional full fat milk and nuts.
I eat red meat once a week, expensive, organic, 28 day matured, lean fillet steak as a treat on the weekend.
I eat a dozen eggs a week.
My body used to be a temple, to pizza! I could (and often did) eat a 12" stuffed crust pepperoni and meatball pizza in one sitting.
I occasionally have brown rice with my stir fries, haven't eaten pasta for 6 weeks, make pizza bases from cauliflower and have the odd shredded wheat for breakfast and about 3 wholewheat pittas a week.
Can't eat pickles as I have acid reflux and it acts up. Pity because I love them. I eat a lot of beans in the form of Quorn and bean chilli that I have with either salad and wholewheat pitta or cauliflower rice seasoned with fajita spice and chillies.
I really like meat. I have removed lots of it by buying bulk amounts of quorn substitute while it is on offer at the supermarket. My freezer is bursting. I aim to almost remove entirely, just not yet.
Thanks for the tips.
Quorn "contain[s] mycoprotein as an ingredient, which is derived from the Fusarium venenatum fungus and is grown by fermentation using a process that its manufacturer has described as similar to the production of beer or yogurt" It is used as a vegetarian meat substitute.
I'm from the UK.
As a percentage of my carbs, free sugar (glucose derivatives) is less than 20%. Wholemeal pitta has 27.8g of carb of which 1.7g is sugar. I am eating less than 120g of carbs per day currently and reducing that amount bit by bit each week.
A friend showed me a dvd showing how people can reverse or reduce diabetes by going on a low calorie diet for six or seven weeks. I think it's available on YouTube. As I remember, the participants went back to eating more normally afterwards, so it's not a lifelong thing.
Take a look at Chris Kresser's functional medicine website, too. Lots of good articles on dealing with autoimmue issues.
Thanks. I'm being tested as a precaution, and I have read a few papers about a calorie restricted diet reversing type 2. If it comes back positive I'm tempted to have a DXA scan as I live about five minutes from a university chiropractic practice and I know they have one. Obviously it's dependent on the cost, but it would give me an accurate reading of my amounts of visceral fat.
I'll have a look at that site tomorrow.
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Sorry bro.
No to sugar. Only complex carbs. Low gi gl food items.
So, all of the grain carbs I am currently consuming are low GI foods. Wholewheat pitta (less carbs than a pitta at 57 on the GI), protein noodles (which have less carbs than standard, low GI, ones), oat bran.
I don't add sugar to anything, I don't have a sweet tooth.
And apparently (after checking the GI levels) I'm not eating any more brown rice or shredded wheat.
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Plant based diet protein 
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