I became diabetic while pregnant 34 years ago. I resisted every type of carb, and monitored every crumb I ate. About a year or two later, I read an article in the newspaper that it’s not the amount of carbs you eat that is critical, but making sure your carb intake matches the amount and type of insulin you inject. The article went on to remind diabetics to stop feeling guilty about eating dessert.
At last, my world opened up again. I was told something I could do. Or could stop doing: feeling guilty.
Today, I could never, ever simply eat a meal of a little portion of protein along with a bunch of veggies, no mattered how many different types of veggies I added and feel that’s enough. It’s just not. If I skipped the carb, I’d “justify” that meal with a little of this (like a little fig isn’t nearly as satisfying to me as a slice of toast or a bowlful of applesauce), or “a glassful” of wine (which is likely to cause spikes and crashes because of its variability). Over the years, I have cut back some, but have not eliminated staple carbs completely. I eat whole grains whenever possible and prefer rice or polenta/corn over wheat or potatoes.
Most important to me is the result. Did I take enough insulin? Did I watch my meter numbers often enough and did I bolus accurately if necessary?
I haven’t changed sizes since high school, so thank goodness for that area of consistency. 5’5", 114 lbs. And with my latest A1C test result - 6.5, my doctor didn’t think I needed to revise anything. So if I actually did eliminate the starchy carbs from my diet, how would my insulin change? To me, that’s really how to manage my control, not how many carbs should be in my diet but how much insulin do I need to match too?