Just been told following the Pig to Twig plan has made me ill

[ImFab]

I have been doing it for nearly 3 months and have lost 16lbs. Saw the nurse today after coming over all out of it and faint/dizzy in at an appointment. Blood pressure, urine an finger prick tests all okay.

I still have 2 stone to lose and wonder where I go from here.

Hiya,

Personally I cannot lowcarb AT ALL as I do get hypoglyceamic episodes.

if I cut out carbs, even a bit, I start to sweat and get dizzy, then get a headache ( acute, like someone sticks a knife in my head) and chest pain and have fainted a few times as well.

If I then eat some carbs, I feel better but can still feel "out of it" for the rest of the day, and sleep poorly.

For me, GI diet (eating carbs, but making sure they are wholegrain, such as oats, brown rice etc.) is the key.

Low carbing is not for people with sensitive blood sugar.

people who can lowcarb successfully, have a certain level their blood sugar just doesn't go below.

Search for hypoglyceamia. It is not a disease, it just means you have to "manage" your blood sugar. It is the opposite of being diabetic, if that makes sense.

why are carrots banned - they are not starchy (though they taste sweet) - a normal portion of carrots has a glycaemic load of about 2 which is pretty low.

Sorry not the point but I'm always confused about why people tend to lump carrots in with pulses and potatoes and parsnips.

I obviously need to sort myself out as I have been doing this for 3 months with no real problems and now I am not well. I am no idea about nutrition at all .

ImFab - do you have the Diet book or just the cook book?

If not, you really need to read the Diet book - as well as other low carb books, so you get a better ideas as to how it works.

Kew - Older carrots (as opposed to young ones) contain much more sugar and they are not recommended in the first phase of the IPD, from recall.

I have both, it is just a while since I have read it (November) so need to reread it and make notes.

but even in old carrots there isn't any substantial amount of sugar but can;t be bothered to buy the book just to follow my carrot illogicality thread to the biter end!

I know a handful of foods using GI come up high (I guess carrots might be one of them) but the GI appraoch (which this may be based on) does have a few minor flaws which don;t take into account the absolute amount of carbs in a normal portion. I think tomatoes may fall foul of the same rule.

Glycaemic load is more accurate as it looks not only at the GI of a food but also the actual amount of carbs in a nrmal portion.

This is the only time I have managed to lose any weight (16lbs) rather than the odd one or two, and stick to it but clearly it isn't sustainable for me at the moment. I need to think what I can do. I have sorted out my crap eating of eating crisps and chocolate too much and eating when I am not hungry so maybe I can just be more careful and eat a bit more normally.

I would have thought that following something like weightwatchers, but ensuring that it was all low GI would be a good way to go (ie eating a wide range of food) - plus doing exercise every day.

I am still feeling really sick are pretty fed up tbh.

I am sure I can't be pregnant but even if I was I wouldn't have the sickness feeling already.

I have just put lunch in the oven so hopefully I will feel better after that.

I think the issue with carrots is that they're actually quite a dense vegetable, so a 100g portion will probably look quite small - therefore, you could end up eating - say - 150 or even 200g in one portion - which would mean between 10-13g of carbs. In phase 1/induction this would be too high (unless you have only 7g of carbs in your remaining food)