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Hi there, I am a T2 diabetic and I am very familiar with Dr. Berenstein (T1 expert) work and books. On one hand it is very true that a T2 diabetic can afford to have 9 net carbs for a meal and if limited to 2-3 meals a day most of us can be med free, a T1 diabetic will always have to counteract even the smallest amount of carbs with a shot of insulin. The good news how ever are that if limited to 4-5gr carbs per meal 2-3 meals a day it is not only limiting the amount of insulin that is needed to counteract the carbs but instead of gaging insulin intake on a guessing range, having only 4-5gr of carb allowes a T1 to pin point the amount of insulin needed to counteract the low carb intake, dramatically reducing the chance of complications either due to carbs or a bigger amount of insulin than needed. Are you familiar with Dr. Berenstein's book diabetes solutions? It is by far the absolute best book for any diabetic out there. Just in case you are not familiar with him I am attaching a link to one of his videos. He is an 87 years old T1 diabetic born in times when T1 diabetics did not live to be over 30 years old, and he is also the man responsible for the ability to check our blood sugar at home with our personal glucometer. Kindly E th-cam.com/video/ctaaN9U3sGQ/w-d-xo.htmlsi=SgMghKhyzMgsw3N-

I used to take metformin when I ate complex carbs, but since I started a low-carb lifestyle (9 net carbs a meal), my A1C is in the 5+ range, and so meds are no longer necessary.

@@CarbSmartDiabetic thank you for responding. I asked because a lot of diabetes content on TH-cam don’t address this. They give advice on diet and a lot of times they are on metformin. I also don’t take anything but ate low carb for 2 years. Unfortunately my cholesterol went up very high. Since I have a high risk of heart diseases (my dad who was diabetic and on metformin… he injected it, died of a massive heart attack at age 65) I was afraid so I stopped low carb and it’s been (to put it lightly) a disaster since. I’m on the journey to try low carb again

@@midori4760 I believe ou are ready to explore intermittent / omad and more extended fasting. I used to have fatty liver and lousy kidney function and managed to reverse both with 3 66-hour fastings over the weekends (Friday evening to Monday noon). My gateway to fasting was Dr. Jason Fung, a renal surgeon from Toronto (whom my family doctor knows in person), who has a TH-cam channel about fasting and its effects. To start you into that fascinating rabbit hole, here is a video of him explaining Autophagy. th-cam.com/video/XLj2Qu4SuNQ/w-d-xo.htmlsi=qxCSnVOEa8y8I640 Keep me posted; I would love to hear how things unfold for you. Kindly E

@@CarbSmartDiabetic doing it since July 4th. ADF/OMAD ( which I’ve successful done in the past). Unfortunately, I’m going through menopause right now so very little weight is coming off. It’s unbelievably frustrating. In the past I’d lose 5-8 pounds a week on ADF/OMAD. This time I’m losing 0.8 pounds a week. I’m about 30 pounds over weight.

@@midori4760 Menopause definitely does not make things easier. I'm 10 years into it and find that losing weight has an entirely different dynamic at this stage in a woman's life. I no longer expect to lose much, but I did find that I can slowly inch my way if I do 2 or three strict weeks of protein and veg + Intermittent, losing about 5 lbs and then doing just intermittent fasting but with my regular low-carb foods, for a few weeks. My body then gains 2lb back and balances to its new normal. On the one hand, it is slow, but on the other hand, the body is not trying to regain weight as it does with a fast weight loss. I am also trying to work on a much more demanding monthly method that includes days of 3 meals, days of two days of omad, and days of complete water fasts, confusing the body and not letting it get used to any method. I will tell you how it's going as soon as I stop falling off that wagon :))) I have about 50-60lb to lose. If you are interested, I can share that plan with you via email (I don't usually, but I'd love to see what you think and if it would work for you). E

Is that because diabetics never eat fries? :))

For us diabetics not good at all

Let me know what the rsults are :)

I agree that the music could have been better.

What brand do you use?

Fry it in talo or in chicken or bacon fat.. 👅

Working on exactly that :)) I also like watching videos with my ears as I do other things

Bloody hell, it's not even a 5 min video.. Learn to take a 5 minute time out so you can suck your thumb..😅

I am Ketovore these days to! 😃😄 I am so happy you are on top of your health... that is the ultimate reward. 💗

They are plane beans from a can

for some reason Allulose is not available anymore in my country to (Canada). I believe it will come back but for now you can use Boca sweet.

@CarbSmartDiabetic Thanks. What's Boca sweet? Can you provide me with links for Europe, please?

@@marcingrynberg3641 I found "allulose zucker" in Amazon Germany.

Yup.. Eat the peel

1 liter seriously?

I Love carrot cake and banana bread! How ever banana has 21 net carbs for a 100gr. That is twice the amount a T2 diabetic can tolerate in a single meal without spiking. Carrot has 6.8 net carbs for a 100gr but the batter to carrot racio plus the carbs from low carb flours and creamchhese... The recipe will have to come with a Eat Only One warning 😊 I can however make mean Zuchinny bread, Would that be something you would like to see?

I was surprised to

That look unhealthy!!!

It depends on how long you want to spend in the danger zone with syrup-thick blood that can not reach thin blood vessels like the ones in your eyes, kidneys, and extremities. Rolled oats will cross the danger line faster and last a shorter time, and steel cut will cross slower and stay in the danger zone a lot longer. It's up to you to know what you are willing to sacrifice for a bowl of oats. Harsh? Absolutely! Will that tough love save your organs? I sure hope so.

@@CarbSmartDiabeticeating 25 grams of steel cut oats in a limited quantity is danger ??

@@mysteriousvideos6267 A Type 2 diabetic body can only safely tolerate up to nine grams of Net Carbs (Total Carbs minus Fiber) per meal and enough time between meals for the numbers to come down and not stack. A great way to know what to avoid is NO GPS, so no Grain, no Potato, and no Sugar. Diabetes = Carbohydrate intolerance. Hope you are having a wonderful day E

@@CarbSmartDiabetic thank you for the information though im not diabetic im still 29 years old but im taking care of future risks learning more about insulin sentivity and other things related to it.

@@mysteriousvideos6267 Good for you! Now if you can convince my 16 yo son to do the same :)) E

If you want to be even more shocked, check out the price of bochasweet about $3/oz

@@CarbSmartDiabetic I believe you. I havent read up on that one yet.l. FWIW, Erythritol is falling from favor due to recent studies released in the NIH database revealing significantly increased risk of stroke. I switched to xylitol as a result ... but neither work well in things like jams and jellies because they recrystalize easily and require specialty pectins to work at all, much less work well. The chief problem however is this - we still dont fully understand all aspects of how our bodies respond to and metabolize all these various substitutes, so we may find out xylitol at some point that xylitol and allulose carry their own problems and risks. Anyway, the chief attraction of allulose is that unlike erythritol and xylitol it caramelizes/browns fairly well, but it is comparatively expensive. I havent looked into how well it does/doesnt work in jams yet, but the high cost seems to make it a non starter for such uses.

It's an occasional treat. Worth it if you have diabetes.

@@pamelakoretsky336 Agreed. The price on allulose has been dropping recently because they figured out how to synthesize it. I just mail ordered a bunch. No word yet on health issues ... I dropped erythritol because recent studies reported a significant increase in stroke risk.

Have you done it? If so, what were your results?

It is not your fault. We were all confused because up until 2022, the ADA (American Diabetes Association) food recommendation for diabetics was having complex carbs (brown rice, whole wheat bread, whole wheat pasta), and no matter how strict people were, they still had to take a lot of meds. Even then, they suffered and or died from diabetes complications. Some excellent Doctors, like Sarah Hallberg and Richard Berenstein, have proven to the ADA that a low-carb lifestyle for diabetics will significantly reduce and even eliminate any need for diabetes medications and will reverse many diabetes complications. In 2022, the ADA changed the recommendation to diabetics from complex carbs to low-carb. However... they are in no rush to make that lifesaving change openly known because diabetes medications are a multi-billion dollar industry they don't want to lose. The good news is that it's never too late to start a low-carb lifestyle; there are recipes for almost anything, and the change in blood sugar levels is very fast (about 2 weeks to a month if there are no out-of-the-ordinary conditions like extreme stress or secondary ailment). Here is the ADA's official recommendation for a low-carb lifestyle. diabetesjournals.org/spectrum/article/33/2/133/32999/Low-Carbohydrate-and-Very-Low-Carbohydrate-Diets I am happy you are looking for solutions. You are almost there

I hope you like them. I am taking the liberty to place the video link that had changed everything for my sugar levels. It was in 2019, 3 years before the American Diabetes Assosiation had changed their food recommendation for diabetics shifting it from the concept that a diabetic should be eating complex carbs (whole grain, brown rice atc..) to a low carb life style. After I made the shift I did not need meds anymore. I am so glad you are experimenting, don't give up, you are almost there :)

Didn't knew carbs had a bad and good side lol ....... that's funny.

You need the alulose in order to make the Italian mirangue or else you have sweet eggwhites.

You should watch this TED talk by the fabulous Sarah Halberg. th-cam.com/video/da1vvigy5tQ/w-d-xo.htmlsi=2WHzR8eMlKe-dHke

You’re completely mistaken, BaneTrogdor. Misinformation from the food conglomerates.