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New Kid on the Block

"Diabetic Low-Carbers" at Low Carb Diet Support: "Hi! I am new to this board and I have tons of questions. I need to loose weight and get my diabetes under control. I was diagnosed in January 2006 and I am taking Metformin ...."

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Old 06-29-2006, 11:04 PM
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Default New Kid on the Block

Hi!
I am new to this board and I have tons of questions. I need to loose weight and get my diabetes under control. I was diagnosed in January 2006 and I am taking Metformin 500mg 2X a day. And I am having a really hard time accepting this disease because I still don't understand it. I am looking for some form of support, because I can't do it myself. That's why I am so glad to finally find this outlet. Today my glucose reading was 107. I guess I just need to talk. I'm scared, depressed and confused.
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Old 06-29-2006, 11:23 PM
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Default Re: New Kid on the Block

Welcome, masonshe!

Once you are less confused, you will no longer be scared and depressed.

Fortunately, you've chosen a way of eating that, for most people, can pretty much halt type 2 diabetes in it's tracks. (I'm guessing you have type2.) I started this way of eating in 1998. My blood sugars normalized quickly - without medication. I lost well over 50 lbs over the course of the first two years. I've maintained my weight loss and excellent blood sugar control since. I still don't take any medication.

There are two books that I think are required reading for a newly diagnosed diabetic. Atkins Diabetes Revolution and Dr. Bernstein's Diabetes Solution. Once you start to understand the principles, you'll see that you have the power to pretty much stop the disease in its tracks.

Please read both books AND work closely with your health care provider when you decide to start. You will likely need adjustments (reduction/elimination) to your medication to prevent low blood sugar events.

I wish you all the best.
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Maggie
5'2" ~~ Atkins since '98 at 160 + lbs~~
~ 50+ lbs. of "water" gone forever! ~

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"Du beurre! Donnez-moi du beurre! Toujours du beurre!" ~ Fernand Point (Ma Gastronomie)
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