Low Carbing

I do really well with my blood sugars when I stay on a low carb diet, but the minute I eat any bread or pasta my sugar shoots up. I haven't had any weight loss while low carbing either and I don't understand this. I thought for sure I would lose some weight once I cut the carbs down. I have cut them to 10% of my caloric intake and I was eating about 65% of my caloric intake. Any suggestions for jump starting the weight loss?
Emily

Are you drinking plenty of water and counting your calories?

I have been at about 1200 calories and I am drinking lots of water.
Emily

Honestly speaking - get your WLS. I did extreme low-carb (30 grams a day) and low-calorie (never more than 1,400 a day, average 1,100) for eight months solid, and never cheated once. I had great blood sugars, but lost a total of ten pounds. It is very difficult for obese type 2's to lose weight with conventional diet, especially if you are (as I was) taking insulin. Eleven months after VSG, I have lost 106 pounds, no longer take insulin, and have normal blood pressure. I could NOT have done it on my own and I proved it to myself and my doctors. 

Yes, I don take insulin. I have had a very hard time trying to lose weight. I wish i could take it off as easily as I put it on. I am having RNY, but my surgeon is backed up and it will probably be in January. I wi**** would come sooner, but there are 20 people in front of me. What made you pick the VSG over the RNY?
Emily

I don't want to sound like I am trying to convince anyone to make a different choice, Emily - just wanted to start out by saying that before answering your question. What made me choose the VSG was that my diabetes nurse was extremely opposed to gastric bypass. She told me that she had seen too many patients who had exchanged one set of problems (from obesity and diabetes) for another set (caused by malabsorption). I had already made up my mind to do it anyway, but decided I needed to do more research to find out whether she was right and what I needed to do to NOT be one of those people she talked about. It was then that I discovered the VSG. For me, the lack of malabsorption and the retention of a fully functioning stomach/pylorus valve, etc., and the ability to have a more normal quality of life as far as eating went were enough to convince me that the VSG offered the right ratio of risk to reward, enough so that I chose to pay for it myself rather than have a bypass (VSG is not yet offered under our universal health care system). I have not regretted it for one minute.

Best of luck to you!

Hi Emily, I basically cut out all carbs and have been eating only meat, fish, eggs, cheese, cream, butter, walnuts and high-cocoa chocolate (at least 70% - usually 85% or higher). I recently started adding back some leafy green veggies (Romaine lettuce so far). I drink plenty of water, green tea, and some evenings a glass or two of dry red wine. I don't count calories.
The biggest thing I noticed is that I am no longer hungry (and I've been hungry for 25 years!) I have also lost about 25 lbs in the past 6 weeks. I don't expect the weight loss to continue at that pace but for me, almost zero carbs seems to be doing the trick. When I used to eat carbs they just made me more hungry... usually for even more carbs. My BS levels have been near normal and stable, I am using only 1/2 as much insulin as before (Type 2, using Insulin Pump) and my lipids (cholesterol, trigs etc...) have never been better.

Thanks for the tip. I will give it a try. I am glad you are having such great success with it. That is awesome! Hope it works for me.
Emily