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Medical Forum / Diseases and Disorders / Diabetes / January 2006Hi! Newbie Here
Hello everyone, This is my first post to the group, although I've been lurking for the past month or so. Lots of great information! I was DX'd in November of 2005 as glucose intolerant -- my doctor didn't want to use the "D word" as she put it. Don't get me wrong, she's a GREAT doctor. She's been keeping an eye on me for the past 15 years, whether or not my insurance covered her services. Sometimes I just had to pay 100% out of my pocket. She routinely screens for trouble. Anyway, here's my intro. I'm 51 and had an A1c of 7.8 and she decided it was time to do something. She put me on 15mg Actos and put me in a diabetes education class and I have altered my eating tremendously. I've read several books on the condition as this is all very new to me. I also try to take a brisk 30 minute walk twice daily, with some light weight training to build some muscle. I say try to walk since I have bad circulation in my left leg and sometimes the pain is just too much. But most of the time I can get in 30 minutes. I am trying desperately to lose weight. So far, I've lost 20 pounds and hope to continue on that pace. I have 50 pounds to go -- wish me luck! I hope to control my BG with diet, excercise and the medicine. So far, no ill effects from the medicine and I hope it stays that way. Just wanted to say hi and that I am here reading all the great things y'all have been saying here. When I grow up, I want to stay just as determined as y'all are!!!!! Wendy in Louisiana > Hello everyone, > This is my first post to the group, although I've been lurking for the > past month or so. Lots of great information! Welcome BluesLady I hate to tell you this but an Aic of 7.8 is by no stretch of the imagination even close to being just glucose intolerant. That's full blown diabetes and not only full blown, an A1c of 7.8 is almost into the poor control area. Take my lab for example. Under 6.0 is non diabetic numbers (where a lot of us aim to be) up to 6.9 is "good" control for a diabetic, up to 7.9 is "fair", over that is poor. > I was DX'd in November of 2005 as glucose intolerant -- my doctor > didn't want to use the "D word" as she put it. Don't get me wrong, [quoted text clipped - 8 lines] > I've read several books on the condition as this is all very new to > me. I also try to take a brisk 30 minute walk twice daily, with some > light weight training to build some muscle. I say try to walk since > I have bad circulation in my left leg and sometimes the pain is just > too much. But most of the time I can get in 30 minutes. > > I am trying desperately to lose weight. So far, I've lost 20 pounds > and hope to continue on that pace. I have 50 pounds to go -- wish me > luck! Congratulations on the weight. You might want to ask the doc why she didn't put you on the insulin resistance drug of choice - Metformin - and are you taking a BP med? > > Hello everyone, > > This is my first post to the group, although I've been [quoted text clipped - 10 lines] > (where a lot of us aim to be) up to 6.9 is "good" control > for a diabetic, up to 7.9 is "fair", over that is poor. Yup, I know it's full-blown, and believe me, I DO take this very seriously. My doc was trying not to panic me, that's all. She takes this very seriously as well and has called me on several occasions to check up on me -- am I handling the medicine ok? What are my numbers doing? Have I lost any weight? How is the dietary plan going? Things like that. I work very, very hard on getting the numbers down and have been quite successful, rarely getting above 110. I have made some adjustments downward as far as the number of allowed carbs per meal. I didn't like my numbers at first. It was my first A1c -- the next one should (hopefully) show some change. I'm still experimenting with my meter and food and I know I have a lot to learn. Thanks for your concern! Wendy in Louisiana >Hello everyone, >This is my first post to the group, although I've been lurking for the [quoted text clipped - 29 lines] > >Wendy in Louisiana Hi Wendy (did she never grow up too?) Ozgirl was right. But, if you've been lurking you'll know what to do already. Read Jennifer's great advice at: http://www.alt-support-diabetes.org/NewlyDiagnosed.htm Then read it again and put it into practice. It works. It seems like a lot of testing at first, but that gets less as you start to learn what is happening in your body when you eat. And that is the most important aspect - knowledge is power, because it gives you the ability to change that reaction by changing your menu. And I echo Ozgirl's congrats on the weight loss. That's an impressive achievement. Now keep it going:-) Cheers Alan, T2, Australia.  SignatureI have no medical qualifications beyond my own experience. Choose your advisers carefully, because experience can be an expensive teacher. Everything in Moderation - Except Laughter. Welcome Wendy! I too am a fairly newbie here, and I learn something everytime I read the NG. I am also surprised about no metformin, which is often a first line med for T2. I wish you well in exercise and diet control. Have you tried an exercise bike? That might allow you some exercise with less pain. Congrats on the 20 lb wt loss, that's marvellous! I am finding that the support I get here and in other boards is very helpful in my fight to beat my diabetes into submission. I can whine and share good results and get support both ways. Barbara Hi Wendy, (and Barbara!) I've been here a year and this site has helped immensely. My first month after diagnosis I had no clue what my diet was doing to my BGs, but after finding this group, and Jennifer's "test test test" link and all the great info here, I have put it to use and lost weight (60 lbs in 2005) and even got my last A1c into the 4s. Congrats on your weight loss and commitment to diet and exercise. You sound like you're off to a great start in living with the Big D and I know this group will help you keep it going. Petey Petey you are doing great, congratulations. Wendy forgot to congratulate you on your weight loss also. Yup , we are doing good. Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. >Hi Wendy, (and Barbara!) > [quoted text clipped - 3 lines] >all the great info here, I have put it to use and lost weight (60 lbs >in 2005) and even got my last A1c into the 4s. WHOA! Stop the presses! 60 lbs, AND you got into the 4's on the A1c?!!?!?!? Either one is incredible, but to do both? WOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! That's absolutely fantastic!!!!!!! Congratulations!!!!!!! >>Hi Wendy, (and Barbara!) >> [quoted text clipped - 13 lines] > >That's absolutely fantastic!!!!!!! Congratulations!!!!!!! Yup - I'll second that. Bloody brilliant! Cheers, Alan, T2, Australia. SignatureEverything in Moderation - Except Laughter. Hello again! Thanks for the warm reception. I appreciate all of the information. Will, I am in Bossier City, just across the river from Shreveport. And speaking of Louisiana cuisine--anyone know of a low-carb/low-fat recipe for red beans and rice? ACK! I really miss it......and it is off my list as of now. Today I have my second of five diabetes classes at the local wellness center. We'll see how that goes -- I'm leaning a bit, but I was a little disappointed in the first one. It was, shall we say, a little too generic. Film at 11...... Be well, my friend. (May I call you friends?) Wendy in Louisiana Of course Wendy, you can call us friends :-) We are in the same boat as you, and we do not have to fight over the seats. What are friends for, if not to call each other friends and acknowledge the connection! I'll check out some of the red beans recipies we have come up with and get back to you... It is one of my favorites, too! With some judicious modifications to the old recipies, I have learned to still eat a surprising amount of Louisiana cooking and continue to enjoy it. By the way, have you ever watched "Low Carb and Loving It", on the Food Channel...? They have some interesting recipies on there. It is great fun on a Saturday morning. They also put a lot of info about recipies on their web site... If you have thyroid problems, though, and I have no idea of whether you do or you don't, you should be careful of the soy. They seem to use a lot of soy on that show. Also, they make some delicious things with Splenda. Will, T2 There are also some really good recipes here. Most of them are really good, and quite easy to make too. :-) http://www.camacdonald.com/lc/LowCarbohydrateCooking-Recipes.htm -- Cheri wmmckee@cox.net wrote in message ... >By the way, have you ever watched "Low Carb and Loving It", on the Food >Channel...? They have some interesting recipies on there. It is great fun on [quoted text clipped - 4 lines] > >Will, T2 Sure, we are your friends here. I haven't found the low carb recipe for red beans and rice, but boy I'd sure love to. Take care. :-) -- Cheri BluesLady wrote in message <1137673673.416489.237380@g44g2000cwa.googlegroups.com>... >Hello again! >Thanks for the warm reception. I appreciate all of the information. [quoted text clipped - 11 lines] > >Wendy in Louisiana I'll check with Tricia, but the main thing we do is be careful of the rice. Basmati and Uncle Ben's converted are not as high with the GI factor.... Even then I try to limit the rice with my red beans to a cup. But, at least I can still have some! Will, T2 Absolutely call us friend, We are here for all our fellow diabetics and you are now one of us. Welcome again loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. >Hello again! >Thanks for the warm reception. > >Be well, my friend. (May I call you friends?) > >Wendy in Louisiana May you call us friends? Very interesting question. I probably told you we are a family here, but come to think of it I do have one or two family members who are not my friends. LOL Of course you may call us your friends. That is what a support group is all about. We share our experiences, strengths and hopes with one another by telling what it was like, what happened and what it is like now. I have an online friend in China named Wendy. I haven't heard from her in over a year. I miss her emails. So now I have a new friend named Wendy. SignatureGrandpa Chuck -ô¿ô- ~ The following information is given with the utmost respect for the armed forces and civilians who have died in the current war in Iraq. According to http://icasualties.org/oif/ The number of Americans killed in Iraq as of Jan. 17, 2006 is 2,222. United Kingdom = 98 Other = 103 Iraqi deaths in excess of 30,000 according to President Bush - probably many more. Ya think? LOL -- Cheri Grandpa Chuck > wrote in message ... >May you call us friends? Very interesting question. I probably told >you we are a family here, but come to think of it I do have one or two >family members who are not my friends. LOL : >Hello again! : >Thanks for the warm reception. : > : >Be well, my friend. (May I call you friends?) : > : >Wendy in Louisiana : May you call us friends? Very interesting question. I probably told : you we are a family here, but come to think of it I do have one or two : family members who are not my friends. LOL : Of course you may call us your friends. That is what a support group : is all about. We share our experiences, strengths and hopes with one : another by telling what it was like, what happened and what it is like : now. : I have an online friend in China named Wendy. I haven't heard from her : in over a year. I miss her emails. So now I have a new friend named : Wendy. : The following information is given with the utmost respect : for the armed forces and civilians who have died in the [quoted text clipped - 4 lines] : Iraqi deaths in excess of 30,000 : according to President Bush - probably many more. Hey! What about me?!!!!!!! Wendy Baker-long time poster. As the expression goes, "What am I ? Chopped liver? LOL, I thought about you too. :-) -- Cheri >: I have an online friend in China named Wendy. I haven't heard from her >: in over a year. I miss her emails. So now I have a new friend named >: Wendy. >: -- >: Grandpa Chuck >: -???- W. Baker wrote in message ...: >Hey! What about me?!!!!!!! > >Wendy Baker-long time poster. As the expression goes, "What am I ? >Chopped liver? >: >Hello again! >: >Thanks for the warm reception. [quoted text clipped - 15 lines] >: in over a year. I miss her emails. So now I have a new friend named >: Wendy. >Hey! What about me?!!!!!!! > >Wendy Baker-long time poster. As the expression goes, "What am I ? >Chopped liver? Oops! Sorry about that my long-time friend. Blame in on a momentary lapse in memory. I refuse to admit to having "senior moments," especially since I have been having them all of my life. BTW, is chopped liver good? I like liverwurst. Is that the same thing? SignatureGrandpa Chuck -ô¿ô- ~ The following information is given with the utmost respect for the armed forces and civilians who have died in the current war in Iraq. According to http://icasualties.org/oif/ The number of Americans killed in Iraq as of Jan. 17, 2006 is 2,222. United Kingdom = 98 Other = 103 Iraqi deaths in excess of 30,000 according to President Bush - probably many more. >>: >Hello again! >>: >Thanks for the warm reception. [quoted text clipped - 28 lines] > > BTW, is chopped liver good? I like liverwurst. Is that the same thing? Hello, Grandpa Chuck By the way, not like liverwurst at all. Very different in flavor and texture. from http://www.jewish-food.org/recipes/meat0027.htm CHOPPED LIVER I love chopped liver, but I don't eat it anymore (my arteries can't take it). But I can tell you what you need to make a great chopped liver the old fashioned way. First, get yourself a nice wooden chopping bowl. One without a flat bottom works best. Then get a chopper. It is sort of rounded on the bottom, with a rolled steel handle that allows you to slightly rock the blade across the bottom of the bowl. Ingredients: a.. schmultz b.. 1 large onion c.. hard boiled eggs d.. fresh chicken livers Melt the schmaltz on the bottom of a non-stick frying pan. Place coarsely chopped onion in the schmaltz and allow them to slightly carmelize. Then place the livers in the pan with the onions and fry until they are no longer red inside. Add salt and peppe to taste. Don't overcook the livers. They should be nice and juicy and slightly pink inside. Let the livers cool in the frying pan until they are firm to the touch, but still a bit warmer than room temperature. Place livers in the chopping bowl, and with a rocking motion, chop them up with your chopping blade. Add hard cooked eggs one at a time until you get the mixture the consistency you want. Then taste and adjust salt/pepper content if necessary. Shape into a mold or place in dish and refrigerate. From: Marjorie Peskin (mpeskin@lynx.dac.neu.edu) That sounds classic to me. And is pretty much what I remember from when I've had it. Pretty good, if you can eat poultry. (Most usually I can't eat poultry products of any kind for reasons that have nothing much to do with anything but personal angst; they give me osco, which is another term for I must cough this up now and never have it again.) As for the other part of the matter see http://ohr.edu/ask_db/ask_main.php/213/Q3/ Tom Birchmire from Needham, MA wrote: Dear Rabbi, Perhaps you can settle a discussion (argument) between my mother-in-law and me. She has used the expression "What am I, chopped liver?" sprinkled here and therein conversation. When I asked her what was the beginning of the joke, she replied that there isn't any - the phrase stands alone. Are you aware of the origins of the phrase? Any help will be appreciated. -------------------------------------------------------------------------------- Dear Tom Birchmire, As far as I know, the origins of the phrase are not Yiddish; I believe the phrase was originally coined in America. Being that chopped liver was always considered a side dish and not a main course, the phrase is used to express hurt and amazement when a person feels he has been overlooked and treated just like a "side dish." Which also seems reasonable to me. But what do I know? regards, rudy bantista@thuntek.net >> BTW, is chopped liver good? I like liverwurst. Is that the same thing? >> [quoted text clipped - 37 lines] > >Shape into a mold or place in dish and refrigerate. Sounds interesting. Whenever Laurie fixes liver and onions she will only use chicken livers. The way she prepares it anyone who likes liver and onions at all will probably really love hers. I know I do. Now I am going to have to ask her if she would like to try the chopped liver recipe. We would have to cut the recipe to the size appropriate for just the two of us. I wish she was fond of chicken gizzards and hearts, but I can't have everything. LOL SignatureGrandpa Chuck -ô¿ô- ~ The following information is given with the utmost respect for the armed forces and civilians who have died in the current war in Iraq. According to http://icasualties.org/oif/ The number of Americans killed in Iraq as of Jan. 17, 2006 is 2,222. United Kingdom = 98 Other = 103 Iraqi deaths in excess of 30,000 according to President Bush - probably many more. > Oops! > Sorry about that my long-time friend. > Blame in on a momentary lapse in memory. > I refuse to admit to having "senior moments," especially since I have > been having them all of my life. Hi Chuck, Just don't start having too many of those senior moments!... Then, you'll be meeting new people everyday... Will, T2 >> Oops! >> Sorry about that my long-time friend. [quoted text clipped - 8 lines] > >Will, T2 That's pretty funny Will. That is, unless it actually starts happening. SignatureGrandpa Chuck -ô¿ô- ~ The following information is given with the utmost respect for the armed forces and civilians who have died in the current war in Iraq. According to http://icasualties.org/oif/ The number of Americans killed in Iraq as of Jan. 17, 2006 is 2,222. United Kingdom = 98 Other = 103 Iraqi deaths in excess of 30,000 according to President Bush - probably many more. : >: I have an online friend in China named Wendy. I haven't heard from her : >: in over a year. I miss her emails. So now I have a new friend named : >: Wendy. : >Hey! What about me?!!!!!!! : > : >Wendy Baker-long time poster. As the expression goes, "What am I ? : >Chopped liver? : Oops! : Sorry about that my long-time friend. : Blame in on a momentary lapse in memory. : I refuse to admit to having "senior moments," especially since I have : been having them all of my life. : BTW, is chopped liver good? I like liverwurst. Is that the same thing? coped live can vary from a pate-like food to a coarser one, dependign o the type of liver used and the fineness of the chopping. Essentiall, it is made ofr finely chopped broiled liver, chicken calf, or beef, mixed with finely chopped hard boiled eggs (wilte only if wanting to reduce the horrific chloeresterol levels of this dis) chopped onions that have been fried to dark golden brown in, preferable chicken fat (that schmaltz agian). If yu don't hve or don;t want to use the chicken fat, yu can use a neutral oil, like cnola and add , inplace of the salt, some powder chicken soup powder or a crushed up buillion cube to mimic the taste. You also want lits of freshly ground black pepper. It can be sered in a cndwich, on crackers or just as a sldlad, with a clump places atop some lettuce leaves, alongs side some tomato slices or whatever you like on your salad plates. It is less fatty and rich than liverwurst. I make it a few times a year from a cobinatin of chicken and beef livers, about 1 lb, llb of onions, chopped, 2 Tbs chicken fat(I fry the onions in a non-stick pan) abd 5 egg whites. (the dog loves the yolks soaked int eh juce that come from the broiling liver), salt and pepper. Now that you have ore information on this than you really wanted, I guess I will sign off. Wendy PS-Although, Imust broil the livere for kosher reasons, I prefer this method, as frying the chicken livers makes the dish too pasty for my personal taste. That is also why I prefer to have the beef liver in it too. W > Hello again! > Thanks for the warm reception. I appreciate all of the information. > Will, I am in Bossier City, just across the river from Shreveport. And > speaking of Louisiana cuisine--anyone know of a low-carb/low-fat recipe > for red beans and rice? I am cooking up some beans right this minute. i use my allowed fat for sauting some onions a little garlic then dumped in some diced tomato - now i am about to dump in a can of black beans. its low fat and the carb count is low if i dont eat more than i should :). normally i try to eat around 15 carbs veggies, 15 carbs whole grains, 15 carbs fruit, meat the size of a deck of cards and 1 serving of fat - olives, olive oil, almonds, are what use most. ACK! I really miss it......and it is off my > list as of now. :( > Today I have my second of five diabetes classes at the local wellness > center. We'll see how that goes -- I'm leaning a bit, but I was a [quoted text clipped - 4 lines] > > Wendy in Louisiana just don't call me late for dinner. Tom http://diabetes.org/home.jsp > Just wanted to say hi and that I am here reading all the great things > y'all have been saying here. > > When I grow up, I want to stay just as determined as y'all are!!!!! > > Wendy in Louisiana Hi Wendy, Welcome. Glad you are here. How are things in Louisiana?.... One of my daughters and her family live in New Orleans, in the Uptown neighborhood, on the edge of the Garden District... Lucky for them, they were not flooded. The other daughter, who lived near the 17th St Canal, was not so lucky. She lost her home and everything in it. A major chunk of my family live in Louisiana, although I settled in Virginia Beach. What part are you in....? If you know any McKees or Ezells, esp around New Orleans, LaFayette, or Shreveport, the chances are you know some of my relatives! Will, T2 Welcome to our wonderful family Wendy. I am sure by now you have read Jennifer's advise to the newly diagnosed on the web site. I credit the wonderful people here with teaching me how to get and maintain good control over my BG without having to give up most of the foods that I have always loved. By using the tools I have gotten here I have brought my A1c down to 5.6 the last time. Along with that I have also significantly dropped my cholesterol levels. I too am losing weight, but I have not set a lofty goal such as fifty pounds. After all, I put it on very slowly and am taking it off slowly too. I have now lost twenty pounds from my highest weight and am working on losing the next five. I only step on the bathroom scale once a week. I detest the word diet because to me that spells failure. The things I have done and continue to do have been things such as portion control, reading labels so I know how many carbs I am eating, and walking at least a couple of blocks three or more times per week. If the weather is nasty I just make sure that we go to our Super Wal Mart three times that week. Regardless of the weather we park near the street which is at least a block from the store entrance. That means I am walking one block to the store, walking around in the store and then a block back to our car. I don't know why but it doesn't seem to be as tough as saying that I am going for a walk up and back on the street where we live. Anyway, I am happy to see you hear and look forward to reading of your adventures with this disease. >Hello everyone, >This is my first post to the group, although I've been lurking for the [quoted text clipped - 29 lines] > >Wendy in Louisiana SignatureGrandpa Chuck -ô¿ô- ~ The following information is given with the utmost respect for the armed forces and civilians who have died in the current war in Iraq. According to http://icasualties.org/oif/ The number of Americans killed in Iraq as of Jan. 16, 2006 is 2,220. United Kingdom = 98 Other = 103 Iraqi deaths in excess of 30,000 according to President Bush - probably many more. Wendy, your doctor was probably reluctant to give you an official diagnosis because that can play holy hell with your insurance. But now that you have the diagnosis your insurance can be asked to pay for some costs. Your meds and strips are valuable tools to prevent the very costly complications. Oddly, many insurance plans don't seem to realize this. I hope the New York Times article last week will stir some questions being asked in the right places. It sounds like you are jumping into the life changes required - I find the exercise at least as valuable as the lower-carb eating. It's possible that bg control may help with the bad circulation; if not, it might be worth asking your doctor about specific causes of the circ problems and looking into some theraputic exercise. I've found that my chiro treatment after an accident has done wonders for my neck and upper body. Obviously circulation problems are a whole other game, and need special care, but it is astonishing how much can be done with posture and body use management. It would be worth looking into. One thing I found for my piriform muscle trouble in my right hip has been working on the lower abdomen muscles. They seem to have a lot to do with the pelvic girdle positioning. I did not really mean to get into that babble; that's what is currently on my mind. You are taking the right steps; good for you. As you may see in a discussion in a totally inappropriate title about the bad eating habits of the poor, Will and I had a bit of an exchange about my discovery of Lousiana food. The rice may be bad news for us, but I love the seasoning. Susan Adairn Wendy, your doctor may not have used the D word but with that a1c, you are it. Welcome to our group. Please stay and ask questions and visit our website to read Jennifers advice to newbies. We are here for you. Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. > Hello everyone, Hi, Wendy! > Anyway, here's my intro. I'm 51 and had an A1c of 7.8 Ow! > I have altered my eating tremendously. > I've read several books on the condition as this is all very new to me. > I also try to take a brisk 30 minute walk twice daily, with some light > weight training to build some muscle. Perfect! Good for you. I expect the next A1c will be considerably better. Nicky. SignatureA1c 10.5/5.4/<6 T2 DX 05/2004 1g Metformin, 100ug Thyroxine 95/73/72Kg Welcome Blues Lady Wendy! You are definitely taking all the right steps--diet, exercise, a good relationship with your doctor (could be a source of envy--as some haven't been so lucky), and education. And congrats on the weight loss! The people in this group are very knowledgeable and supportive, so don't hesitate to keep on joining in the conversations. Michelle > Hello everyone, > This is my first post to the group, although I've been [quoted text clipped - 35 lines] > > Wendy in Louisiana Welcome Wendy. I'm a fairly new diabetic also. Diet and Exercise are a great start. You're going to be learning a lot of new ideas on food as you go along. But don't feel that all is lost food-wise. With a bit of creativity you can have a wonderfully varied and flavorful diet and still keep the numbers where they belong. I know it's a generalization but I'll assume that you like Cajun/Creole. As a graduate of the New Orleans School of Cooking I'm learning to modify my style and re-design some of those dishes to make them a bit more Diabetic-friendly. I'll post some ideas as I get them worked our. I'm in Houston which, only by a trick of politics, is part of Texas. We have a pretty good handle on Cajun here as well. SignaturePete Romfh, Telecom Geek & Amateur Gourmet. http://www.bigoven.com/~promfh promfh (at) hal-pc (dot) org Hi Wendy, welcome to the group. I'll look forward to your posts, which I hope are many. -- Cheri >> Hello everyone, >> This is my first post to the group, although I've been >> lurking for the past month or so. Lots of great >> information! >Hello everyone, >This is my first post to the group, although I've been lurking for the [quoted text clipped - 19 lines] >and hope to continue on that pace. I have 50 pounds to go -- wish me >luck! 20 pounds is really great!!! Good work! >I hope to control my BG with diet, excercise and the medicine. So far, >no ill effects from the medicine and I hope it stays that way. >Just wanted to say hi and that I am here reading all the great things >y'all have been saying here. I was Dx'd (diagnosed) as Diabetic at the end of July, and this group helped me tremendously. There are a lot of great people here, including some with really cutting-edge information. However beware the trolls, because we do get a few of those too. It sure sounds like you are off to a great start, though! >When I grow up, I want to stay just as determined as y'all are!!!!! The people here inspire the heck out of me. They still do, every day, but right after Dx, when I needed it most, seeing the examples they set, and their results, truly motivated me. >Wendy in Louisiana Wendy, welcome to the club no one wants to join. : Hello everyone, : This is my first post to the group, although I've been lurking for the : past month or so. Lots of great information! : Just wanted to say hi and that I am here reading all the great things : y'all have been saying here. : When I grow up, I want to stay just as determined as y'all are!!!!! : Wendy in Louisiana Hi, fellow Wendy, It sounds like yoJu are off to a great start! Keep i up and yu will find it becomes second nature. It also sounds like yu have a good doctor. How many tiem a day are you testing and what nubers are yu getiing at 1 or 2 hours after ameal? Don't try to be below 110 at that time, or you will tie yourself into knots!! Try for say <140 at one hour and <120 at 2 hours. As tiem goes on you may well find yourself even ower than that, but it's a great place to aim for. Have you seen an ophthamologist? Regular(at least 1 tiem a yer) checks with one is am important practice for diaetics, as we can run to retinopathy problems and early interventin is essential. Also locat a good podiatrist and seehir regularly, as foot problems can also easily occur to diabetics. Welcome to the group and let's hope we se more of you . You do know that before long you will be dishing out the advice to newbies. By the way, how are you doing in your part of Louisiana> Wendy (Baker-in NYC) >Hello everyone, >This is my first post to the group, although I've been lurking for the >past month or so. Lots of great information! Poor you. This is one miserable disease to live with. >I was DX'd in November of 2005 as glucose intolerant -- my doctor >didn't want to use the "D word" as she put it. Don't get me wrong, [quoted text clipped - 11 lines] >bad circulation in my left leg and sometimes the pain is just too much. > But most of the time I can get in 30 minutes. Walk as much as you can to keep low sugars. >I am trying desperately to lose weight. So far, I've lost 20 pounds >and hope to continue on that pace. I have 50 pounds to go -- wish me >luck! Good luck. >I hope to control my BG with diet, excercise and the medicine. So far, >no ill effects from the medicine and I hope it stays that way. [quoted text clipped - 5 lines] > >Wendy in Louisiana You have to fight this damned disease 24/7 without a break. It can get under your skin at times. Watch your feet very carefully. Currently I'm fighting a very persistent case of nail fungus. To record your BG's and much more, see Sig. _____________________________________________ http://www.healthdiabeticsoftware.com/ Free >>Hello everyone, >>This is my first post to the group, although I've been lurking for the [quoted text clipped - 42 lines] >_____________________________________________ >http://www.healthdiabeticsoftware.com/ Free Very good post, Hi... Wendy, we are here for you. We do and have endured the same things, and worse. Please do not despair. I am so glad you are here... always feel free to join in, whatever you may have to say, or ask. Above all, we are about honesty and sincerety in our desire to help. Will, T2 >. I say try to walk since I have >bad circulation in my left leg and sometimes the pain is just too much. > But most of the time I can get in 30 minutes You may be suffering from intermittant claudication. Check this link out: http://www.vdf.org/PAD/claudication.php I hope that isn't your problem. If it is, I am a fellow sufferer. Let me know if it sounds familiar to you. Welcome BTW (by the way) Sleepy _______________________________________________________ The ability to simplify means to eliminate the unnecessary so that the necessary may speak. -Hans Hofmann, painter (1880-1966) _______________________________________________________ Blues Lady Wendy, You may absolutely call us friends! And while I've been posting sporadically for only a couple of months, there is no way I can express to these fine people what their help and support and has meant to me. Don't get me wrong, my family is VERY supportive--they have somewhat modified their eating to help me deal with the way I must eat--but as dear as they are, they don't walk in my shoes. They don't completely understand the feeling of wanting a food that you really shouldn't have. And for some reason, they are not fascinated by every aspect of the condition as I am. Go figure. ;-) HA! But the people here in this group do understand and are very knowledgeable. I'm sorry you had to join the group, but welcome! Michelle Sleepy, Thanks so much for this link! I had been using another method to overcome the pain -- walk 3/4 of the distance before the pain sets in, rest, resume, walk 3/4 of the distance, rest -- well, you get the idea. Walking was ok, but it never seemed to improve. I asked my doc about the exercise suggested on the page she gave me the go-ahead to try to push my bad leg a little harder. I have been following the suggestion about walking just a little farther each day. At first it was hard, but let me tell you! The improvement in the past couple of weeks has been amazing. I can now walk twice as far before the pain actually sets in and then when it does, it's not near as intense. I go in for a checkup in a month or so to make sure nothing is getting hurt, but I doubt it is. If I keep this up, I'm gonna beat my daughter in a race! And I thought I was such a baby when it comes to pain........ Thanks again for the reference! Wendy in Louisiana |
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