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Does Whole Food Plant Based Diet truly cure diabetes?
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<blockquote data-quote="Sapien" data-source="post: 2108418" data-attributes="member: 507939"><p>A key point in the article is that saturated fat, especially in high quantity, tends to worsen insulin resistance and increases cholesterol. (Butter, coconut oil, bacon, seen to be staples on standard keto.) Avocado, nuts, olives and extra virgin olive oil don’t seem to have the same level of negative effect. I have heard many say that just swapping olive oil for butter has a positive effect. </p><p></p><p>The author doesn’t speak to just how big his blood sugar swings are eating high carb. It isn’t surprising that he needs less insulin per carb. One would think that matching insulin to carbs well would be harder on high carb, but with low protein and low fat there my be fewer confounding variables. His experience is also influenced by his leanness, muscular fitness and likely high level of exercise. The muscles can store a lot more glycogen than the liver. </p><p></p><p>I find blood sugar stays at the lowest fasting and then in the narrowest range during the day when eating moderate low carbs (non-starchy veggies, hummus, berries, etc), high protein with limited saturated fat (salmon, sardines, lean chicken/beef, pea protein, hemp seeds, etc.) and moderate high mostly plant fat (avocado, nuts, olives, olive oil, etc) as well as oily fish and the fat in lean meat. </p><p></p><p>I seem to be able to stay in a range of about 81 (4.5) fasting to maximum 105 (5.8) at 1-2 hours after meals eating lowish carb (150 grams per day or so). Personally I find limiting carbs at breakfast helpful since carbs seem to raise my blood sugar more in the morning than later in the day.</p></blockquote><p></p>
[QUOTE="Sapien, post: 2108418, member: 507939"] A key point in the article is that saturated fat, especially in high quantity, tends to worsen insulin resistance and increases cholesterol. (Butter, coconut oil, bacon, seen to be staples on standard keto.) Avocado, nuts, olives and extra virgin olive oil don’t seem to have the same level of negative effect. I have heard many say that just swapping olive oil for butter has a positive effect. The author doesn’t speak to just how big his blood sugar swings are eating high carb. It isn’t surprising that he needs less insulin per carb. One would think that matching insulin to carbs well would be harder on high carb, but with low protein and low fat there my be fewer confounding variables. His experience is also influenced by his leanness, muscular fitness and likely high level of exercise. The muscles can store a lot more glycogen than the liver. I find blood sugar stays at the lowest fasting and then in the narrowest range during the day when eating moderate low carbs (non-starchy veggies, hummus, berries, etc), high protein with limited saturated fat (salmon, sardines, lean chicken/beef, pea protein, hemp seeds, etc.) and moderate high mostly plant fat (avocado, nuts, olives, olive oil, etc) as well as oily fish and the fat in lean meat. I seem to be able to stay in a range of about 81 (4.5) fasting to maximum 105 (5.8) at 1-2 hours after meals eating lowish carb (150 grams per day or so). Personally I find limiting carbs at breakfast helpful since carbs seem to raise my blood sugar more in the morning than later in the day. [/QUOTE]
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