I started LCHF and am exploring it by carefully monitoring my response. http://www.tudiabetes.org/profiles/blogs/lchf-feed-me-fat?xg_source...
I read Bernstein some time back -- it was my first research stop -- and I've more or less come back to his POV in the form of taking on LCHF. But after achieving some things -- weight loss and drop in blood sugars -- I plateaued. I needed to lose more weight if I was going to get my diabetic consequences -- elevated BP for instance -- under control. The key element is the kerotogenic carb intake level and the animal fat consumption.Otherwise it is an easy 'fad diet' to follow. See introductory summary of it here: http://www.dietdoctor.com/lchf
You can gain weight on a low carb diet. It is done by increasing both the protein and the bolus insulin to cover it.
IF you don't get spikes from eating your current diet and carb amount then you may not need to consider a low carb diet. However, if you do spike after eating carbs (even if it is only in the 2 hours after eating - and then come down) low carb may help you get more stable numbers.
You are an inspiration with your success! Congrats! I'm hoping you can answer questions about LCHF. I'm a T1 diabetic and finally found that eating this way, not only helps my appetite tremendously, but the amount of insulin that is used is so much less! My average numbers are always around 90...that's amazing! You mention that you've lost weight and I'm wondering how long had you started, when you noticed the weight loss. I've decided to take this on and need to show results to my Dr.....they strongly suggest the food pyramid. UGH! I did really well the first 10 days, with lower numbers, but gained 4 lbs. Wasn't expecting that at all, from all the posts that I have read. My carbs daily were no more than 20 grams. I'm just looking for some insight to help me understand. Yikes!
Way to go!!!!
Many of us low carbers around here think a lot of the book The Diabetes Solution by Dr. Richard Bernstein. His recommendation for weight loss is to cut protein. I believe the rational behind this is that since about 58% of protein is converted to carbs this is a back door way of cutting carbs further. You might want to check out old threads in the Bernstein group here at tuD, where this has been discussed. These threads will also help you in you discussions with your health care team, many of whom are very hostile to low carbing.
Thanks for your message, it was what got me to this web-site and I love it. I really cannot eat any carbs it seems or I shoot waaaay up - it makes more sense to me to cut out the carbs and not have to use insulin as much. Anyway - Thanks for posting this!