Thursday, September 6, 2012

A Low-Carb Bun in This Oven!

So we've made the official announcement, we're going to have a baby boy in January! 

Hence the reason I've been MIA lately, besides having my surgery, then going to Flagstaff, AZ for the Labor Day weekend.  But the topic of this post is diabetes-related. 

The dreaded insulin resistance in 2nd-3rd trimester has started...

In the past 2 weeks I have continually increased my basals at all hours to at least double what they were pre-pregnancy.  My carb ratios have also almost doubled at all times.  Today was the last straw though, I had about 50 carbs for breakfast and actually bolused for 60, just to be safe, and 1 1/2 hours later, a damn 300 blood sugar!!  WTF?  I'm just tired of chasing the low carb we will go!

My husband has done the Adkins/low carb thing before and liked it because of course, he loves meat.  I'm slightly "meh" about eating meat, etc. all the time, but feel that high protein/low carb to be the best choice right now in order to get my numbers back in line.  Of course, I will make sure to have carbs every day for the bambino, just trying to keep it to around 50-75 at the most.  I plan on eating my carbs in berries, veggies, beans and an occasional flatbread-ish, low-carb thing.  Our fridge is actually no-carb right now, so that's good.  Except our one cupboard of food is all cereal, crackers, rice, etc. everything I want to eat. So that'll have to be ignored. 

But, I am pregnant after all, so I'm thinking my stash of ice cream will have to stay and make up some of my carb quota of the day most of the time :)

Anyone have any suggestions for being low-carb and pregnant?


Gynecologist Tucson AZ said...

Congratulations in advance. Just keep your diet plan so that the baby will be safe and you as well. Keep it up.

Megan @ Restoring the Roost said...

Congrats!! Wishing you a happy and healthy 9 months!