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Joel Fuhrman Books/Approach
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<blockquote data-quote="DianaMC" data-source="post: 2093026" data-attributes="member: 488381"><p>Thank you, @WalkingGirl. That’s really helpful information. If he’s anti saturated fat, does that mean he tends to exclude or not recommend coconut oil?</p><p></p><p>Really glad to hear your positive results!</p><p></p><p>Interesting about limited dairy. I do eat Greek yogurt and mascarpone - with a few berries. These are about the only dessert options I can regularly have. I tried soya yogurt and puds for a while but discovered I had a sensitivity to soya. Got to pick my ingredient options & doses very carefully, as I do like soy sauce in cooked dishes. I swapped from soya milk to almond, to have with breakfast cereal.</p><p></p><p>I also eat some hard cheese and cream cheese, but have cut down on the softer cheeses in between (started to realise that Brie, Camembert & blue cheeses were upsetting my stomach). The vegan way seems to be gaining popularity, so I’ve been naturally curious as to its benefits. But I find that, even when I cook purely vegetarian dishes, I can feel something is missing when I also have to restrict my carb intake (which seems to suit me - or at least stops high readings on my metre and the accompanying light headedness it brings on). </p><p></p><p>It’s a bit of a minefield sorting out a good approach, as I have other issues than just prediabetes (eg Ménière’s disease, an inner ear issue which causes trouble with balance and nausea). So I really appreciate the detailed info about the Joel F approach. Is there one particular book you’ve found helpful? Thanks again.</p></blockquote><p></p>
[QUOTE="DianaMC, post: 2093026, member: 488381"] Thank you, @WalkingGirl. That’s really helpful information. If he’s anti saturated fat, does that mean he tends to exclude or not recommend coconut oil? Really glad to hear your positive results! Interesting about limited dairy. I do eat Greek yogurt and mascarpone - with a few berries. These are about the only dessert options I can regularly have. I tried soya yogurt and puds for a while but discovered I had a sensitivity to soya. Got to pick my ingredient options & doses very carefully, as I do like soy sauce in cooked dishes. I swapped from soya milk to almond, to have with breakfast cereal. I also eat some hard cheese and cream cheese, but have cut down on the softer cheeses in between (started to realise that Brie, Camembert & blue cheeses were upsetting my stomach). The vegan way seems to be gaining popularity, so I’ve been naturally curious as to its benefits. But I find that, even when I cook purely vegetarian dishes, I can feel something is missing when I also have to restrict my carb intake (which seems to suit me - or at least stops high readings on my metre and the accompanying light headedness it brings on). It’s a bit of a minefield sorting out a good approach, as I have other issues than just prediabetes (eg Ménière’s disease, an inner ear issue which causes trouble with balance and nausea). So I really appreciate the detailed info about the Joel F approach. Is there one particular book you’ve found helpful? Thanks again. [/QUOTE]
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