Originally Posted by karenjs

Sue, that is what they originally told me. 45g of carbs at each meal with two 15g snacks was the minimum I could eat. I'm not really type 1 or type 2. I have a inherited pancreas issue that causes my pancreas to produce insulin at very high levels. Of course, if you produce tons of insulin, your body starts to ignore to protect itself. Eating very LC prevents me from having to produce much insulin at all, so my body is able to function normally. At least for the time being. According to my endocrinologist, she says I may not be producing any insulin at all now because my carbs are so low, my body doesn't need it. Whatever is happening, I feel great for the first time in 10 years!
I'm very lucky that my heart doctor and my endocrinologist have both seen the results I am achieving and have shown me alot of support. My A1C went from 13 to 5.5. I now stay between 70-125 regardless of whether I check it first thing in the morning or 30 minutes after I eat.
My understanding is that the less insulin you use, (even in type 1) the better because the body still becomes resistant to it the more you use whether it is self made or injected. Plus, while it is good for the body to have some to be able to process foods, I've read alot of research that says too much causes alot of issues including increased aging.
Again, I will be staying at under 20 carbs most days for life or until it quits working. Some days I get up to 30 carbs, but still with lower carb foods. My endocrinologist is running a battery of tests on me each time I come in to check all of my vitamin and mineral levels. I think more for her own benefit that mine. She said she wanted to see how my body really acted on induction levels instead of reading what the industry published. She said I was also the first patient she had who truly appeared to be sticking to low carb. I'm very lucky I have her.

Originally Posted by karenjs

What kind of wine? Any?

Originally Posted by IF.Blogger

I primarily drink red wine since it has more antioxidants, but I have had a similar drop in blood sugar with white wine. I just don't have as much history with it to say for sure.

Originally Posted by karenjs

My understanding is that the less insulin you use, (even in type 1) the better because the body still becomes resistant to it the more you use whether it is self made or injected. Plus, while it is good for the body to have some to be able to process foods, I've read alot of research that says too much causes alot of issues including increased aging.
.