Needless to say, my blood sugar stayed high and I was worried about the long term effects. No one seemed able to help me. In the end I got fed up, said 'a plague on all your houses' and went to see the top consultant on the island privately. As a true supporter of our wonderful NHS, this grieved me, but it was the only way I could see him without waiting months, since my condition was not life threatening. He confirmed I had not damaged my feet or my eyes with my two year high-sugar life but that I would if I did not change. Then he said "EAT AS FEW CARBOHYDRATES AS YOU CAN." This was the Eureka moment for me.
Since then, I have managed to cut down drastically on all carbs (yes, I occasionally cheat!). My blood-sugar is down most of the time and my consultant said that "You have turned your life around in four months!" He also said that for every degree the underlying blood sugar, measured in the haemoglobin, comes down, you reduce your risk of complications by 40%. Now I test my blood twice a day and know where I am, good or bad. If I am low, I allow myself a small portion of fruit or other treat. If high, I am careful for the next few hours.
Carbohydrates are in lots of unexpected things such as most fruits. I once tried the Atkins diet but found it was too fatty. Now I used some Atkins recipes, but I am beginning to adapt others I have used for years to cut out the carbohydrates. I had an immediate problem with breakfasts. I have always preferred a continental breakfast. My ideal would be a Danish pastry and fruit. The carb count is enormous. I like bacon and eggs, but not at the beginning of the day. Over the last six months I have begun to accumulate recipes that I can eat which will not increase my blood sugar by too much. A very simple one is given below.
Equal quantities of Ground Almonds, Dessicated Coconut, Sweetener. (I use 1/3 cup of each or 4 oz of each if I want more.)
Grind the coconut in a blender or it feels gritty. Mix all the dry ingredients together.
Melt butter or good margarine in a microwave. Try not to use too much in this recipe because it can become too fatty. I tend to melt 2 oz and mix it into the dry ingredients. If that does not make everything stick together, I add more melted butter until it does but stop before it becomes too yellow in colour.
Put the mixture into a square or oblong container and push down well. Flatten the surface.
Melt 1/2 block diabetic chocolate in the microwave. I use Boot's or Thorntons. I don't like dark chocolate but it tastes better in this recipe than milk chocolate. (Don't try to use Fruit and Nut Chocolate!). Spread the chocolate on top of the other ingredients.
Put the cake into the fridge. Divide it into slices when set. Enjoy!