- Messages
- 569
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
So - since this is the place for such things - I can now add my story to the list.
I got word this morning that my blood glucose from HbA1C test done yesterday is 35 - and since I've been around that level most of the year, I can be officially re-coded as being in remission.
I do a bunch of things - but mainly I know that I find motivation from collecting data - so much of what I do is necessary for me, but irrelevant for most.
Fundamentally, I have maintained a low-carb high-fat eating regime, with intermittent (and somewhat random) fasting on top. I fundamentally believe in the health benefits of fasting (having had no thoughts about this whatever a year ago, but simply cannot argue with the improvements in all sorts of little chronic ailments, and even gum health that have happened through the year).
I probably eat more veg than qualifies for Keto - though most days I have a measurable level of Ketones - I had three meals yesterday, and my fasting glucose this morning was 4.1 - with Ketones in the solid range (around 10, where 0.1 is common on a high carb diet, and 40 would be Ketoacidosis - so "solid") - but I continue to like some veg, and am all the time learning to cook more varieties of meat - a Ninja Woodfire has been a revelation in being able to cook big chunky things that I never developed any skill for - My forte had always been stir-fry, and variations on the noodle dishes that I grew up loving in the far east as a young teen was all I wanted to cook, and have been the most difficult thing to leave behind.
Beyond that - as close to zero sugar and starch - I`ve found it progressively more and more disturbing as I pay closer attention to the list of ingredients on everything, and just how all-pervasive starch extracts are. Having been low-carb for a while, I had what I recognised as a severe sugar spike eating a well-known brand of Chicken sausage - healthy, right? - but on inspection it was loaded with pea starch, so it went on the naughty list -
Butter, cream, cheese, mince, steaks, burgers, Beef roasts, pâté, 85% chocolate - all these go on the nice list, and I find more and more that I'm not doing without - I'm enjoying what I do eat.
I use a pestle and mortar to fully grind up about a gram of Himalayan salt, and mix in some raw apple cider vinegar with SodaStream tap water - the result is kind of a fizzy salt & vinegar tonic - which I've bizarrely come to really enjoy - but the additional salt is really necessary as the lower glucose levels mean that more salt is being expelled by my kidneys. Cramping through the night in my feet and calf muscles is a real problem, and while my temperature regulation in my feet is definitely getting better, I can feel the difference in my legs taking on the extra electrolytes, particularly on fasting days.
I have to acknowledge this forum. I`ve learned a huge amount - I kind of started off at the beginning of the year, and felt like I understood everything in a week or two - this forum has taught me patience, and to realise both the depth of the rabbit hole, and that you don't need to get to the bottom of it immediately - everything has it's pace, and getting to diagnosis can be a process that has 20 years of progression behind it - so don't expect reversing that immediately.
And - as I continue to learn, as a person who (frankly) has a habit of taking my own counsel - I'm understanding more and more about the power of connection - that "no man is an island" - thing, and that the diversity of opinion and experience is just as important as understanding the difference between insulin and glucagon. We all bring something different - and you can get something positive from even those who disagree with you on some technicality.
I'm honoured and humbled to be a small part of this space, and get a huge kick, for example when it gets a big shout out in a Gary Taub book..
More power to us all...
I got word this morning that my blood glucose from HbA1C test done yesterday is 35 - and since I've been around that level most of the year, I can be officially re-coded as being in remission.
I do a bunch of things - but mainly I know that I find motivation from collecting data - so much of what I do is necessary for me, but irrelevant for most.
Fundamentally, I have maintained a low-carb high-fat eating regime, with intermittent (and somewhat random) fasting on top. I fundamentally believe in the health benefits of fasting (having had no thoughts about this whatever a year ago, but simply cannot argue with the improvements in all sorts of little chronic ailments, and even gum health that have happened through the year).
I probably eat more veg than qualifies for Keto - though most days I have a measurable level of Ketones - I had three meals yesterday, and my fasting glucose this morning was 4.1 - with Ketones in the solid range (around 10, where 0.1 is common on a high carb diet, and 40 would be Ketoacidosis - so "solid") - but I continue to like some veg, and am all the time learning to cook more varieties of meat - a Ninja Woodfire has been a revelation in being able to cook big chunky things that I never developed any skill for - My forte had always been stir-fry, and variations on the noodle dishes that I grew up loving in the far east as a young teen was all I wanted to cook, and have been the most difficult thing to leave behind.
Beyond that - as close to zero sugar and starch - I`ve found it progressively more and more disturbing as I pay closer attention to the list of ingredients on everything, and just how all-pervasive starch extracts are. Having been low-carb for a while, I had what I recognised as a severe sugar spike eating a well-known brand of Chicken sausage - healthy, right? - but on inspection it was loaded with pea starch, so it went on the naughty list -
Butter, cream, cheese, mince, steaks, burgers, Beef roasts, pâté, 85% chocolate - all these go on the nice list, and I find more and more that I'm not doing without - I'm enjoying what I do eat.
I use a pestle and mortar to fully grind up about a gram of Himalayan salt, and mix in some raw apple cider vinegar with SodaStream tap water - the result is kind of a fizzy salt & vinegar tonic - which I've bizarrely come to really enjoy - but the additional salt is really necessary as the lower glucose levels mean that more salt is being expelled by my kidneys. Cramping through the night in my feet and calf muscles is a real problem, and while my temperature regulation in my feet is definitely getting better, I can feel the difference in my legs taking on the extra electrolytes, particularly on fasting days.
I have to acknowledge this forum. I`ve learned a huge amount - I kind of started off at the beginning of the year, and felt like I understood everything in a week or two - this forum has taught me patience, and to realise both the depth of the rabbit hole, and that you don't need to get to the bottom of it immediately - everything has it's pace, and getting to diagnosis can be a process that has 20 years of progression behind it - so don't expect reversing that immediately.
And - as I continue to learn, as a person who (frankly) has a habit of taking my own counsel - I'm understanding more and more about the power of connection - that "no man is an island" - thing, and that the diversity of opinion and experience is just as important as understanding the difference between insulin and glucagon. We all bring something different - and you can get something positive from even those who disagree with you on some technicality.
I'm honoured and humbled to be a small part of this space, and get a huge kick, for example when it gets a big shout out in a Gary Taub book..
More power to us all...
