Thank you so much for this I haven’t heard of lupini beans and will check them out. I have always wondered about vegans and vegetarians saying that whole grains and beans are good for diabetics because when I eat them, my numbers would jump. But then I thought maybe the jump is okay as long as all your other labs (A1c, cholesterol, etc.) are in good shape. So I appreciate hearing from a vegan with experience experimenting and decided that limited carbs is the best way for them. I will continue to tweak my own diet and move more toward plant based and away from so much dairy fat and meat, as I think it will really help my cholesterol which is creeping up! Julie

Hi Julie,
Yes, low carb vegan is still working fine for me, although I’ve made a number of adjustments. In order to keep my post meal glucose in my target range (under 120-130) I’ve cut out all grains and limited legumes to just lupini beans and soybeans. Lupini beans are a good source of fiber and protein plus they are very low carb. The Brami brand is a tasty ready-to-eat product or you can add lupin flour or flakes to recipes. Be mindful that if you have a peanut allergy you could possibly react to lupini.

Between lupini, soybeans, seitan, and nuts I have no trouble getting enough protein or calories daily. Non-starchy veggies fill out the rest of my diet with the only fruit being berries. There are great recipes for low carb breads, wraps, and desserts made from almond and coconut flours and sweetened with erythritol or allulose. Two good resources are dietdoctor.com and optimisingnutrition.com for recipes, meal plans, low carb food charts, and suggestions.

Let your glucose meter be your guide to how many carbs you can handle without causing a sugar spike or drop. Your diet may not need to be as low carb as mine but that’s the beauty of knowing your numbers.

Good luck!
Sue