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Message: <blockquote data-quote="Chris24Main" data-source="post: 2735055" data-attributes="member: 585131">[USER=520626]@Melgar[/USER] - It's exactly that - it kind of can't be anything else, and for me I'm seeing more and more that our glucose-regulation system is primarily designed to produce glucose - not get rid of it. (of course when I say designed, I mean evolved to).My entire monitoring system, such as it is, is based around the idea that by eating to keep insulin down, I should be gradually converting to fat metabolism, and that this should result in a steadier baseline of blood glucose, and a higher level of fasting ketones. I know that doesn't work for you for various reasons, but in my study of a population of 1 - the numbers seem to me to be undeniable - where 8 months ago, exercise would produce lots of additional glucose, even after fasting for a whole day (there should not be any available stored glucose as glycogen) - now, my blood glucose is stable, and I produce more ketones - for the same exercise conditions.[USER=14935]@kimyeomans[/USER] - I also cannot say that what work for me will work for anyone else, but I can say for sure, that in my case, it was at least six months of plugging away at this (in the hope that my understanding of this was correct, and absent any support) without any real sense that anything was changing - before I got any kind of feedback that it was working. It just takes time, but I'm more and more convinced of this - we focus on glucose, but if you eat and live (meaning you cannot ignore sleep and stress) to reduce insulin rather than glucose; it makes it easier to see the wood from the trees (is this thing to be ignored or taken seriously? - does it affect insulin?) and takes some of the pressure off, because it simply cannot be "fixed" overnight.Exactly what you do, will be specific to you...Anyway - that's my 2c.On fasting days - I do drink quite a lot, and take nearly 2grams of crushed Himalayan salt (Himalayan simply because it will contain more than just a dose of refined sodium chloride, so it tastes better, and should contain a mix of other trace elements).</blockquote>

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