At the end of 90 days when my next A1C test was due I had lost 30 pounds - so I wasn't dumping weight but it was coming off steady.

A1C dropped to 5.7.

I tweaked my diet a bit and 90 days later I was down another 15 pounds (45 total) and my A1C dropped to 5.4

I stayed on the 1650 calorie/100 carb diet for the next two-three years.

March of 2020, my A1C had remained at 5.4 (with one 5.5) in all tests in between. At that point I was down 60 pounds (I'm 6'1" - was 230 lbs at diagnosis, at that point I was 170'ish and still dropping a pound here and there).

My dietitian suggested that since I was at a very good weight (BMI 22.5) that I slowly start increasing my calories and not to stop until either I started gaining weight OR I reached 2000 calories.

Over the next few months I slowly dialed things back up BUT kept my carb (goal) at 100 net carbs a day. I'm steady at 170 lbs, A1C 5.4

So no "secret formula" - lose weight and keep it off - manage carbs to below 130 net/day - don't eat more than 2000 calories a day and never make an excuse to eat a donut, cookie, drink a regular coke or wolf down a whole pizza :)

But I was probably "able" because I caught it early, knew what needed to be done, had access to professionals that could help and knew how bad diabetes can get so I had "extreme motivation" (aka pure fear of how much it can ravish your body).

However, if I couldn't have got my A1C lower than that 5.7, I would have been on meds the very next day after the test. Meds are there to "help" - they are not "throwing in the towel" or a sign of failure. The "only thing" that matters for your long term health is anything you can do to keep your A1C below 6.5, and below 6.0 is even better for as long as you can...

Just like Stephen I can usually tell when I am high. backs of my upper arms get really hot and I just know. I test about every 2-3 days unless I am going to eat something that I have never had before. Then I like to test before and after to see how food affects me.

The "highest" my A1C has been since I was diagnosed (A1C 6.9 "diabetes controlled") has been 5.7 and that was my next test after diagnosis.

Since then I have had a handful of 5.4 and 5.5's - all "clinically" not diabetic.

Despite that I test twice a day.

Is there a (clinical) reason or requirement? No, probably not.

But I know of no other way to gauge my own (program).

Tonight for supper I ate beef stew (carrots/potato/stew mix). I have eaten it "dozens" of times and my PPG generally stays in the mid 7's/135'ish.

This evening I (maybe got a little cocky). I usually eat three "ladles" full. Tonight there was "about" one more ladle full left in the pot after my wife had got what she wanted and she did up a dish for a neighbour.

So "I" ate it. What can it hurt right. Just one extra ladle - only 25% "more" than what I have tested in the past.

Well, took my BG two hours post and was "out of range" (for my set range) - 8.4/151.

Moral of the story - I will NOT do that again. I will stick to a portion size that I "know" is blood safe.

If I never tested and made this a habit - just a little "extra" of all my "safe meals", I may get a somewhat nasty surprise at my next A1C test.

I guess it comes down to control. How much control do you want over all aspects of your diabetes. If you are willing to roll the dice and get a report card every 3 or 6 months then there is no need for daily tests.

But if you want to "correct a potential problem" as soon as it starts, then you need to test.

You might need to ask your physician about it I no my doc has told me that I don't have to l test mine around four times a week and it seems to be working for me l usually can tell how I'm feeling

@A DiabetesTeam Member just about every packaged product has the nutrition label. It will give a portion size (say 50 grams/about 2 oz as an example) and will list the calories, fat, carbs, sugar etc.

So you "measure and count" - kitchen scale, measuring cups/spoons. It sounds like a lot of work but after a while it's second nature plus you get really good at "eyeballing" how much 1/2 a cup looks like on a plate.

For things like fresh veggies you can google the nutritional information. So I know a medium (regular sized) apple is about 24 carbs (close enough - you don't need it down to decimal places).

I track "everything" I eat that contains even one calorie on a computerized spreadsheet.

I have a "master list" of every food item that I typically eat. So then I just cut/paste it into a daily log. It adds everything up for me so I know not only "how many" I have ate but also how much I have left so I can "plug in" my next meal and see how it will fit or if I should choose something else to eat because I'm getting up there in calories or carbs or whatever.

It was a bit of work initially to set up. Now, I only have to tinker a bit if I add a new food into my "safe list".

If you were asking how I set my "total carbs per day" then that's just math. I am on a 2000 calorie a day diet. The diabetes remission trials determined you can't get more than 26% of your total calories from carbs - 1 carb is 4 calories. So 2000 X 26% = 520... 520/4 (calories per carb) = 130, so no more than 130 carbs per day.

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