Is anyone here a Type 2?  If so, what, if any, medication do you take and what type of diet do you follow?

I am, although now my A1C is in normal range. (5.6) I was undiagnosed for a long time and I'm sure my blood sugars were very high. ( Numb feet, periods of poor vision, urinary issues)
I started eating keto/ carnivore and the blood sugars stabilized. I run a high normal now at about 100-105 range. I'm still working on it. I do take metformin ( I hate pharmaceuticals) but from my research it is a fairly benign  drug. I have had no side effects from it. One side effect listed is the reduction of B12 so I supplement twice daily. They are actually using metformin, with NMN and resveratrol for non-diabetic anti-aging regimes. Who knew?
 i did lose about 10 lbs in  the process but I could stand to lose 10-15 more.

Thank you, Josefa.  This is for my husband.   He can't take metformin because he vomits at every meal.  He won't watch his diet.  He won't listen to me.  His blood sugar levels were doing well until the doctor put him on glimepiride which ruined him.  Since stopping it, his sugar levels are anywhere between 150 and 190.  So now the doctor put him on januvia, but I have found out it has caused prostate cancer and there are many lawsuits against the company who manufactures the pill.
No use mentioning it to the doctor because they deny anything wrong with any of their "remedies" which are anything but remedies.

Alexandria,

There's good information on the internet about taking Cinnamon with Joghurt for Type 2 Diabetes.  

i can't eat rice- Blood sugar spikes to 300. It comes down pretty fast but I think you are supposed to avoid the spikes that release too much free insulin which, is the real damaging hormone . Maybe people are  different but I don't eat sugar, grains simple carbs and starchy veggies. Could be people's metabolism and digestion are individualized regarding this. I found out the need to glucose test multiple times a day to learn what spikes my sugar. Now I know what to do for me. I go by the numbers and it has helped me greatly

This is what i would do for your husband- ( just a trial for a week) If it doesn't work ( but I think it will) nothing lost.
.
Test blood sugar before breakfast. If he eats breakfast have bacon and eggs, no toast or carbs and if he drinks coffee, no sugar or sugar substitutes (even stevia) and use heavy cream only in coffee. He can have as much bacon and eggs as he wants. test BS at one and two hours. 

Lunch- a salad with ONLY GREENS (no other veggies) and tuna , chicken(with skin) or other animal/fatty fish protein(salmon is good). High fat dsg with no carb ( or minimal carb maybe 1gm per serving) He can eat as much as he wants. BS test before lunch and 1 and 2 hrs later.

Dinner -red meat. Large steak, burgers (no buns)Roast beef, etc.As much as he wants. Salt and pepper and spices ok, but no condiments like gravy,BBQ sauce, steak sauce, ketchup or relishes-(they are full of HFCS and sugar.) Feel free to use butter with everything. ( I use Kerry Gold). Test BS before dinner, an hr and then 2 hrs after.
Sides of sauteed mushrooms ( low carb ) and only low carb cruciferous veggies like brussel sprouts, broccoli, cabbage. Sorry - NO POTATOES,NO BREAD, NO SUGAR ever. Maybe just a green salad ( no other veggies in it) with olive oil  or another high fat dsg.

The only beverages allowed are coffee/decaf with heavy cream. Real bone broth is good as well.WATER. Nothing else. Butter and non-seed oils like avacado oil and olive oil are great. Absolutely no corn oil or cannola or other processed seed oils can be used

Snacks are full fat no carb cheeses,  Jerky , maybe an avacado once in a while.


Most people will say this diet will clog up the arteries- but the true culprit for heart disease is  inflamation caused by elevated free insulin/ sugar. processed foods and high carb diets that cause insulin resistance. If his blood sugars are down, his insulin is not being spiked.

Most "stubborn" (lol) men will love this diet- my husband eats this with me .He  lost 15 lbs on this in a month and he's not diabetic.

If your husband does well with this, try and limit to two meals a day- the food volume doesn't have to change but the space in between meals should lengthen ( fast periods) Some people eat in a food window of 6-8 hrs only. Not neccessary but that does help for weight loss and blood sugar maintenance.

If you need some validation for attempting this, go to you-tube and follow Igor cuмmins, he's an engineer who got involved with heart health and diabetes , and is very data driven.

search through these 2 websites. There are plenty of stories of people who reversed their diabeties following a plant based program.

https://www.forksoverknives.com

https://www.drmcdougall.com

When you see "plant based" that is often code for vegan.  There isn't anything wrong with stopping eating meat for health reasons, but vegans wrongly believe it is immoral to eat meat. (And yet typically have no problem with killing babies in the womb.)  They exaggerate and even lie about health issues in order to save the lives of animals.  You need to be really cautious about believing any information coming from vegans.  You basically need to confirm any of their claims by checking independent sources.

I have type 2 diabetes too.  

Dinner -red meat. Large steak, burgers (no buns) Roast beef, etc.  As much as he wants.  Salt and pepper and spices ok, but no condiments like gravy, BBQ sauce, steak sauce, ketchup or relishes (they are full of HFCS and sugar.)  Feel free to use butter with everything.

I concede in advance that I'm addressing a mere issue of culinary comfort while enduring a serious--potentially life-threatening--ailment, but:

After decades of my ranting against high proportions of presumably unneeded sugar and de facto sugar (i.e., high-fructose corn syrup) in BBQ sauce, I finally discovered an objective reason for it: The adhesive characteristics of sugars are needed during cooking, to keep the sauce coating on the meat being cooked.  Otherwise, explained the ad-free & scientifically oriented Cook's Illustrated, the sauce would quickly drip off, ruining its effectiveness.

It seems to me that with some free time, you could use a blender to make simple condiments that are appropriate to the diet and diners' tastes.  You have the advantage that whatever you make doesn't need to be stable enough to ship to distant places in an unrefrigerated truck or rail car, only stable enough to avoid spoiling while sitting in your refrigerator.

At this point, I warn readers that I'm reaching beyond my layman's medical knowledge. Couldn't you avoid sugars, HFCS, &c. by rejecting the common-but-detrimental catsup base in favor of a fresh tomato or canned diced tomato base (altho' canned products risk excessive levels of sodium)?  Then blend in onions, garlic, cilantro (if you're free from the soapy-taste gene)?  Far be it from me to overlook hot peppers, but not everyone welcomes the pungent heat.  For readers not under some medical decree banishing sodium (e.g., by a cardiologist), salt (as sodium chloride), could be added to taste.  Stranger ingredients might be worthwhile; consider that Worchester sauce, which has the disadvantage for some readers of being quite sodium-intensive, contains anchovies (salted beyond natural growth in the sea).