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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: 1464308" data-attributes="member: 160246"><p>Another challenge is eating very low carb and thinking you need to eat that way for the rest of your life. Today I eat in the 40 to 60 carb range. At that level, I am able to eat a healthy, varied diet. It's important to think both short- and long-term.</p><p></p><p>While there will always be outliers, for many type 2's I believe the body, when provided the nutrients and fiber it needs along with physical activity, stress management, and quality sleep is capable of healing, but to do so requires knowledge and a lot of patience, something I'm short of.</p><p></p><p>When I started the low carb diet, I was determined to eat as varied a diet as possible, so I ate healthy animal proteins and fats with a lot of leafy greens or vegetables at every meal. And not surprisingly, I am so insulin resistant, even vegetables spiked my glucose levels, fruit was particularly problematic.</p><p></p><p>But I stuck with it, added a lot of thoughtfully chosen whole food nutritional supplements, and trusted that my body would slowly heal over time. It is, slowly, gradually.</p><p></p><p>My fasting glucose level was 125 mg/dl for a long time. Today it is 110 mg/dl and is still showing signs of slow, continued improvement. My diet today includes root vegetables - (some no more than a 1 to 2 tablespoons at a time, others like carrots, whole if raw). I also am now able to have an ounce of fruit following meals. An example would be half of a 1/2" wide slice of an organic orange, eaten with the peel - (this lessens the sweetness, also adds more flavor; admittedly, it is an acquired taste <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> ).</p><p></p><p>All that said, I do not anticipate adding grains back into my diet. Frankly, as I've heard said here and elsewhere many times, while grains have interesting textures, they are very bland. (They still spike my glucose levels, and it's also increasingly difficult to find grains that are non-GMO and organic. I'm trying my best to keep pesticides, herbicides, and heavy metals out of my diet because my body is so damaged, as evidenced by having multiple chronic health conditions.)</p><p></p><p>I really like the n=1 approach. In my mind, if something doesn't work now, try it again later. If what you're doing is working, continue doing it. If it stops working, start again with a new strategy. </p><p></p><p>We're so fortunate to live in a time when almost everything is measurable. Glucose meters are our friends, and with the lab tests available today, we have so much more information than we've had previously. In the past, we were able to figure out what works, today we know why it works. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Winnie53, post: 1464308, member: 160246"] Another challenge is eating very low carb and thinking you need to eat that way for the rest of your life. Today I eat in the 40 to 60 carb range. At that level, I am able to eat a healthy, varied diet. It's important to think both short- and long-term. While there will always be outliers, for many type 2's I believe the body, when provided the nutrients and fiber it needs along with physical activity, stress management, and quality sleep is capable of healing, but to do so requires knowledge and a lot of patience, something I'm short of. When I started the low carb diet, I was determined to eat as varied a diet as possible, so I ate healthy animal proteins and fats with a lot of leafy greens or vegetables at every meal. And not surprisingly, I am so insulin resistant, even vegetables spiked my glucose levels, fruit was particularly problematic. But I stuck with it, added a lot of thoughtfully chosen whole food nutritional supplements, and trusted that my body would slowly heal over time. It is, slowly, gradually. My fasting glucose level was 125 mg/dl for a long time. Today it is 110 mg/dl and is still showing signs of slow, continued improvement. My diet today includes root vegetables - (some no more than a 1 to 2 tablespoons at a time, others like carrots, whole if raw). I also am now able to have an ounce of fruit following meals. An example would be half of a 1/2" wide slice of an organic orange, eaten with the peel - (this lessens the sweetness, also adds more flavor; admittedly, it is an acquired taste :) ). All that said, I do not anticipate adding grains back into my diet. Frankly, as I've heard said here and elsewhere many times, while grains have interesting textures, they are very bland. (They still spike my glucose levels, and it's also increasingly difficult to find grains that are non-GMO and organic. I'm trying my best to keep pesticides, herbicides, and heavy metals out of my diet because my body is so damaged, as evidenced by having multiple chronic health conditions.) I really like the n=1 approach. In my mind, if something doesn't work now, try it again later. If what you're doing is working, continue doing it. If it stops working, start again with a new strategy. We're so fortunate to live in a time when almost everything is measurable. Glucose meters are our friends, and with the lab tests available today, we have so much more information than we've had previously. In the past, we were able to figure out what works, today we know why it works. :) [/QUOTE]
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