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Blood sugar 21.5 down to 10.4 EXERCISE TO LOWER BLOOD
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<blockquote data-quote="Winnie53" data-source="post: 1464292" data-attributes="member: 160246"><p>I agree. And I'm going to piggyback onto your post.</p><p></p><p>One of the challenges of the low carb lifestyle is learning how to prepare meals from scratch, also learning how to prepare and freeze food for the week ahead as needed - (hearty soups ladled into in wide mouth, glass peanut butter jars is great for this). Not easily done if you've always depended on someone other than yourself for most of what you eat.</p><p></p><p>That person was me two years ago.</p><p></p><p>It's been quite the learning curve, and I'm still very much learning. I don't know how I could have navigated what's healthy and what's not without this forum, Mark Hyman's books and Dana Carpender's cookbooks. They got me started. My husband, who is an excellent cook has learned right along side me, mostly about how to select meat and vegetables, also what oils and fats to use when cooking. </p><p></p><p>I'm embarrassed now by what I served our youngest son as he grew up. Now 29, like me, he doesn't know how to cook, so my husband and I are now righting this wrong by preparing and sharing a healthy meal with him at his home each week, and leaving the left overs. As we become better prepared and organized, we will involve him in the meal preparation too. Baby steps...</p><p></p><p>Interestingly, of my many diabetes friends, those who don't cook are the one's who struggle the most, and they find the most creative workarounds: eating out, eating mostly animal proteins and fats at home, intermittent fasting, exercising daily. It's challenging. While there's nothing wrong with any of those choices, none in my opinion adequately insure both a healthy and varied diet. </p><p></p><p>Trying to figure out now how to address this need through our diabetes group when I myself know enough to get by but not enough yet to teach. We also need a meeting facility that includes a kitchen. Thinking, thinking...</p></blockquote><p></p>
[QUOTE="Winnie53, post: 1464292, member: 160246"] I agree. And I'm going to piggyback onto your post. One of the challenges of the low carb lifestyle is learning how to prepare meals from scratch, also learning how to prepare and freeze food for the week ahead as needed - (hearty soups ladled into in wide mouth, glass peanut butter jars is great for this). Not easily done if you've always depended on someone other than yourself for most of what you eat. That person was me two years ago. It's been quite the learning curve, and I'm still very much learning. I don't know how I could have navigated what's healthy and what's not without this forum, Mark Hyman's books and Dana Carpender's cookbooks. They got me started. My husband, who is an excellent cook has learned right along side me, mostly about how to select meat and vegetables, also what oils and fats to use when cooking. I'm embarrassed now by what I served our youngest son as he grew up. Now 29, like me, he doesn't know how to cook, so my husband and I are now righting this wrong by preparing and sharing a healthy meal with him at his home each week, and leaving the left overs. As we become better prepared and organized, we will involve him in the meal preparation too. Baby steps... Interestingly, of my many diabetes friends, those who don't cook are the one's who struggle the most, and they find the most creative workarounds: eating out, eating mostly animal proteins and fats at home, intermittent fasting, exercising daily. It's challenging. While there's nothing wrong with any of those choices, none in my opinion adequately insure both a healthy and varied diet. Trying to figure out now how to address this need through our diabetes group when I myself know enough to get by but not enough yet to teach. We also need a meeting facility that includes a kitchen. Thinking, thinking... [/QUOTE]
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