The subjects in the article were type 2 diabetics. However, I think the carbohydrate last meal strategy is a good one for all types of diabetics. It takes time for insulin to peak. The presence of protein and fats slow down the absorption of carbohydrates (which are typically faster)
BTW - one would need to register for a free account to access the article.
I’ve been saving my carbs for last, usually eating my protein first at mealtime. This method of eating, together with diligent pre bolusing, my a1c has decreased from 6.8 to 6. I hope to get my A1C below 6 - although the doc wants me at 7.
The short answer is I have not changed what or how much I eat.
For breakfast, I have the most control over pre bolusing. I have basically 3 go to breakfast menus. For the other meals, or snacks, I may not have control over food choices and times. Therefore, I tend to believe that eating my protein first at mealtime probably has had the greatest positive impact on my BG and A1C. The sweets (dessert or fruits) are usually at about 1.5 - 2 hours after bolusing.
On some days, I’m just so happy that my pre meal BG comes in at 84, and I feel terrific, not jittery.
Not a chance. Carbs work very fast, often 15 to 30 minutes.
In the beginning, when I knew nothing, and the world was a dark dark place, I bolused and ate. What a disaster. The doctor’s advice at that time was, use the novolog when I would eat a “carb heavy” meal. There was no education on carb counting, pre bolus, I:C ratio. Shaking my head.