Trying to Lower My HbA1c Without Feeling Deprived

Last Tuesday, Dad wanted to go to the pasar malam to buy some black sesame candies. When we arrived at the usual site, however, there wasn't a single stall in sight. We initially thought it was because of the drizzle, but I later found out that the pasar malam had actually moved further in.

Since our pasar malam dinner plans were foiled, we headed to our usual kopitiam instead. Dad ordered a wat tan fried meehoon, Mum had bitter gourd pork noodles, and I chose an egg tosai with onions and a side of stir-fried cabbage. 

As I don't usually eat heavy dinners, I only ate half the tosai and packed the other half home for breakfast the next day.

These days, I'm making a conscious effort to bring my HbA1c down to at least 5.5. That means trying my best to eliminate ultra-processed foods, minimise sugary foods and fruits, and avoid rice and noodles whenever possible.

Of course, tosai is still a carbohydrate food as it's made from fermented rice batter, so it can raise blood sugar levels. However, pairing carbohydrates with fibre, protein and healthy fats can help slow down the absorption of glucose and reduce sharp blood sugar spikes. That's why I always try to include vegetables and protein whenever I eat carbs.

I'm not aiming for perfection—just making better choices, one meal at a time. Small, consistent changes may not seem like much, but over time they can make a meaningful difference to our health.