Reducing Carb Intake While On Low Fiber, Low Residue Diet Long Term

[nl88]

Hello,

I was wondering if anyone else was having trouble with their blood glucose levels being borderline or high after long term prednisone use coupled with a diet of mostly white foods. My levels have fluctuated but at the highest are around 101. I want to prevent adding on another condition if I can help it! I haven't really been able to tolerate many solid foods when I am flaring other than white bread, potatoes, plain cookies or crackers, etc. and I know that is not a healthy long term diet. I was diagnosed about 3-4 years ago and only had a 6 month break once between flares, so I have to make sure I have some sort of a balanced diet. I have tried doing shakes or smoothies, but they usually upset my stomach. I am no longer on the prednisone so the unbearable hunger isn't an issue anymore. I have gained roughly 50 lbs from the year and a half period where I was on and off of the steroids. Recently I lost about 15 lbs, but I have a long way to go. Any suggestions would be much appreciated!

Nicole

 

[Jennifer]

You can do the low residue diet with less carbs. Add more protein if you can such as fish or white meats like chicken breast and pork (the loin and chops at most) and if you want to do potatoes then maybe try going for yams instead as they have more nutrients. Adding foods with color should help as well (skins removed, no seeds (cut them out or use a spoon to remove them), and steam them (boiling removes more nutrients than steaming).

What sort of meats and veggies do you like? You can make just about anything low residue friendly. Besides the food, what are you drinking?

Also, 101 isn't bad at all. 120 and higher is where one might show concern for diabetes. But I see where you're coming from and yes Prednisone is linked to raising blood sugar. Yet another reason why I take Entocort when I need steroids.

 

[happy]

I have found using high nutrient and/or high protein grains that are wheat and gluten free extremely helpful. They keep me satiated longer and have a lower glycemic level than most other grains.
So, I use brown sprouted rice, cooked amaranth porridge, cooked quinoa as a side, and quinoa flour for baking. I also eat choco chip cookies by by GoGo Quinoa:high complex carb, low fat, high protein, low fibre and low simple sugar--dairy and wheat free. (But very expensive!)

Good luck.