I am reading lots of these threads and see a reoccuring statement here. That low carb, high protein, lowers blood sugar. Well My blood count is usually 85 or lower at all times. My grandma died of diabetse my mom is now. My sister changed to low fat and now her sugar is high. I try low carb and get weak, sick, dizzy and sweaty. So how do we the low blood counts to begin with balance a low carb high protein diet?

Hi, I think you'll find that LC stabilises blood sugar to 'normal' wherever it starts. I began with reactive hypoglycaemia, so tended to have very low blood sugar.
The symptoms you describe are low blood sugar ones.

Like you, I had a hard time on Induction for a couple of weeks - in fact i needed to cheat to get by.

What I did was add nuts and almond muffins (there's a thread with them in the kitchen section somewhere) just to survive.

I still lost loads of weight and I settled down eventually.

My blood sugar (judged by symptoms, I don't measure it) is miles more steady and I'm happier as a result now. I've been doing this since May, it probably took a month or so before things really settled down, since then its been fine.

If its a choice of doing induction and cheating a bit, or giving up on LC, I'd take the cheat. Do what you need to do to survive, within LC guidelines. (If you cheat 'high carb' you never get off the bandwagon).

All the best, take care, Jay

Yes, I agree. I started with reactive hypglycemia too, and now I'm diabetic. Go ahead and start out with an 'ongoing weight loss' type of diet, rather than 'induction' (to use Dr.Atkins' terminology). Or go on Scharzbein or Protein Power Lifeplan. They both allow more carbs, but not of the high-carb type. The whole goal is to get your sugars on a level basis so there are no spikes, which in turn leads to plunging lows. Hang in there, you'll be saving yourself from diabetes later on. Reactive hypglycemia is now considered a 'pre-diabetic' condition to the doctors who recommend low-carb.