In the kitchen
The diagnosis properly fired me up. I was really bloody minded about it all. I didn’t want to be on tablets and decided I’d do anything to avoid that. I was offered a place in a class to help with my food and nutrition. I said I appreciated that it’s probably very good and helpful for most people, but I’ve had years of sports nutritionists telling me what to eat. I knew what I had to do – partly eat fewer starchy carbs, but mainly I had to cut down my portion sizes.
I’ve become very creative in the kitchen. My husband came on board, which made all the difference. When you’re facing something like diabetes, it’s important to have a good support system.
You have to be realistic, too. Life is for living, so I’m a huge advocate of adopting a lifestyle that you can sustain.