Why do some of us get fat? or (The Anti-Caveman WOE)

I am sure that many people have ask that very question. I know I have. For many years I been told it was my fault. That I had caused my own obesity. Which created a vicious cycle of depression and overeating.

Many years later, I found out that it wasn’t completely my fault. In fact, the fact my body retained so much fat storage was because of genetics. The genes I inherited. I had learned like everyone else that my genetic make-up gave me my eye color, my height, hair color, etc., but could it be the reason why I retained fat also?

To understand this we must go way back into mankind’s history. Back to before the agricultural revolution. We used to not have an abundance of food all the time. In fact, it was almost as cyclic as the weather. You couldn’t grow food or hunt in the winter. So you hunted and gathered all through the good months and hoped you had enough food to make it through the long winters. And some times, more often than not, you were literally starving before spring hit. This caused a natural selection process to occur. The people with a genetic disposition to better store and more effectively use fat lived while the rest died off. Generation after generation this process was repeated until it was so reinforced that a large part of the then population had this genetic condition. And that was not a problem then. They would put on a great deal of fat on before winter so they could survive, then when spring came around they would be more active and burn that fat off and start the whole cycle over again.

If you are overweight and have a hard time losing you probably are descended from the metabolism  efficiency crowd that made it though those periods of starvation. The good news is that if we ever have starvation cycles again, you would be one of the ones to survive.

So, along comes the agricultural revolution and suddenly there is a great deal of food to go around. Also, preservation techniques are created so that food can be easily stored for long periods of time and suddenly we had no periods of starvation. Everyone had a year round abundance of food. Yet we still had those inherited genes that made us so efficient in storing and using fat.

To make matters worse, our dietary experts then began to tell us that fat and red meat were bad for us, clogging our veins and causing cancers to form. It was then believed that grains were the perfect food. Whether this was done as a gigantic conspiracy or in ignorance by the scientists and the food industry, we found ourselves gaining more and more weight. Since we no longer had those “famine” cycles due to the abundance of food, we just gained and gained. Go to a cattle farmer and ask him how he fattens up his herd to make more money at market. He doesn’t feed them fat or protein. He feeds them grain. The grain is the fastest way to cause them to gain weight. And the same is true with us. Carbohydrates are the only food source that can be easily turned into fat.

So, we have three factors against us. What we eat, how much we eat,  and how we convert it into fuel.

So, the first thing is to figure out just how many calories you need to maintain your weight. Once you determine that you can then reduce it to slowly start loosing that unwanted fat. In order to be able to know your calorie requirements you will need to stabilize what you eat. Unfortunately, that is going to be pretty boring, food-wise. The same daily food is the only way you can figure out what you need to eat for maintenance. If the foods are varied daily it will be exceedingly harder to calculate what you need to do. Once you have figured out your calorie requirement, you can then start adding other foods in. Just need to adjust as needed so you are always burning more than you are eating.

The sheer volume of food plays a factor also. Large, heavy meals overwhelm our bodies, making us sedentary and not wanting to move. I certainly want to vegetate if I have eaten a large meal. To counteract that, I have figured out that more meals spaced about 3-4 hours apart seem to help. I just take the amount I would normally eat in a day and divide that by the number of meals. Here is a typical day for me from My Fitness Pal. I have found it is a wonderful way to keep track of food and exercise.


As you can see I ate 1500 calories yet only had 2 grams of carbohydrates, 47 grams of protein, and a whopping 132 grams of fat.

Which brings me to the last point; How we convert food into fuel. Over 90% of fat storage comes from carbohydrates. They are turned into glucose and whatever the body can’t immediately use as fuel is eventually converted into fat. Just reducing carbs in your diet is a big step in the right direction. Some people say that a person must have carbohydrate to properly fuel muscles, organs, etc. Not true. Protein can be converted into glucose, although the process is slow and the body will do that with just enough to cover any immediate needs. It will not convert it just to store it as fat. So that leaves fat. First of all, fat has essential nutriments that cannot be found in anything else. You brain runs on fat as the preferred fuel. And, not 1 gram of fat eaten can be converted into body fat! Not one.

In summary, if you eat more often, while eating less overall so that you have a slight negative calorie deficit, and eat mostly fat, moderate protein, and very, very few carbs, you will have a work around from the genetic programming that is our heritage and causes our obesity.

Phase 1 and Phase 2 Insulin Response (excerpt from Dr. Bernstiens’ book “Diabetes Solution”)

Suppose that Alice, a nondiabetic, arises in the morning and has a mixed breakfast, that is, one that contains both carbohydrate and protein. On the carbohydrate side, she has toast with jelly and a glass of orange juice; on the protein side, she has a boiled egg.  Her basal (i.e., before-meals) insulin secretion has kept her blood sugar steady during the night, inhibiting gluconeogenesis.  Shortly after the sugar in the juice or jelly hits her mouth, or the starchy carbohydrates in the toast reach certain enzymes in the saliva and intestines, glucose begins to enter her bloodstream.  The mere presence of food in her gut as well as the sugar her pancreas to release the granules of insulin it has stored in order to offset a jump in blood sugar  This rapid release of stored insulin is called phase I insulin response.  It quickly corrects the initial blood sugar increases and can prevent further increase from the ingested carbohydrate.  As the pancreas runs out of stored insulin, it manufactures more, but it has to do so from scratch.  The insulin known as the phase II insulin response, and it’s secreted much more slowly.  As she eats her boiled egg, the small amount of insulin of phase II can cover the glucose that, over a period of hours, is slowly produced from the protein egg.

Insulin acts in the nondiabetic as the means to admit glucose-fuel-into the cells. It does this by activating the movement of glucose “transporters” within the cells.  These specialized protein molecules protrude from the cytoplasm of the cells and their outer surfaces to grab glucose from the blood and bring it to the interiors of the cells.  Once inside the cells, glucose can be utilized to power energy-requiring functions.  Without insulin, the cells can absorb only a very small amount of glucose, not enough to sustain the body.  As glucose continues to enter Alice’s blood, and the beta cells in her pancreas continue to release insulin, some of her blood sugar is transformed to glycogen, a starchy substance stored in the muscles and liver.  Once glycogen storage sites in the muscles and liver are filled, excess glucose remaining in the bloodstream is converted to and stored as saturated fat.  Later, as lunchtime nears but before Alice eats, if her blood sugar drops slightly low, the alpha cells of her pancreas will release another pancreatic hormone, glucagon, which will “instruct” her liver and muscles to begin converting glycogen to glucose, to raise blood sugar.  When she eats again, her store of glycogen will be replenished.  This pattern of basal, phase I, then phase II insulin secretion is perfect for keeping Alice’s blood glucose levels in a safe range.  Her body is nourished, and things work according to design. Her mixed meal is handled beautifully.  This is not, however, how things work for either the type 1 of type 2 diabetic.

The Type 1 Diabetic

Let’s look at what would happen to me, a type 1 diabetic, if I had the same breakfast as Alice, our nondiabetic.  Unlike Alice, because of a condition peculiar to diabetics, if I take a long-acting insulin at bedtime, I might awaken with a normal blood sugar, but if I spend some time awake before breakfast, my blood sugar may rise, even I haven’t had anything to eat.  Ordinarily, the liver is constantly removing some insulin from the bloodstream, but during the first few hours after waking from a full night’s sleep, it clears insulin out of the blood at an accelerated rate.  This dip is the level of my previously injected insulin is called the dawn phenomenon.  Because of it, my blood glucose can rise even though I haven’t eaten.  A nondiabetic just makes more insulin to offset the increased insulin clearance.  Those of us who are severely diabetic have to track the dawn phenomenon carefully by monitoring blood glucose levels, and can learn how to use injected insulin to prevent its effect upon blood sugar.  As with Alice, the minute the meal hits my mouth, the enzymes in m saliva begin to break down the sugars in the toast and juice, and almost immediately my blood sugar would begin to rise.  Even if the toast had no jelly, the enzymes in my saliva and intestines and acid in my stomach would begin to transform the toast rapidly into glucose shortly after ingestion.  Since my beta cells no longer produce detectable amounts of insulin, there is no stored insulin to be released by my pancreas, so I have no phase I insulin response. My blood sugar (in the absence of injected insulin) will rise while I digest my meal.  None of the glucose will be converted to fat, nor will any be converted to glycogen.  Eventually much will be filtered out by my kidneys and passed out through the urine, but not before my body has endured damagingly high blood sugar levels-which won’t kill me on the spot but will do so over a period of days if I don’t inject insulin.  The natural question is, wouldn’t injected insulin “cover” the carbohydrate in such a breakfast?  Not adequately!  This is a common misconception-even by those in the health care professions.  Injected insulin (even with an insulin pump) doesn’t work the same as insulin created naturally in the body.  Conventional insulin/diet therapy resulting in high blood sugar after meals is a guaranteed slow, incremental, “silent” death from the rages of diabetic complications.  Norma phase I insulin is almost instantly in the bloodstream.  Rapidly it begins to hustle blood sugar off to where it’s needed.  Injected insulin, on the other hand, is injected either into fat or muscle (not usually into a vein) and absorbed slowly.  The fastest insulin we have starts to work in about 20 minutes, but its full effect is drawn out over a number of hours, not nearly fast enough to prevent a damaging upswing in blood sugars if fast-acting carbohydrate, like bread, is consumed.  This is the central problem for type 1 diabetics-the carbohydrate and the drastic surge it causes in blood sugar.  Because I know my body produces essentially no insulin, I have a shot of insulin before every meal.  But I no longer eat meals with fast-acting or large amounts of carbohydrate, because the blood sugar swings they cause were what brought about my long-term complications.  Even injection by means of an insulin pump (see the discussion near the end of chapter 19 “Intensive Insulin Regimens”) cannot automatically fine-tune the level of glucose in my blood the way a nondiabetic’s body does naturally.  Now, if I ate only the protein portion of the meal, my blood sugar wouldn’t have the huge, and potentially toxic surge that carbohydrates cause.  It would rise less rapidly, and a small dose of insulin could act quickly enough to cover the glucose that’s slowly derived from the protein.  My body would not have to endure wide swings in blood sugar levels.  (Dietary fat, by the way, has no direct effect on blood sugar levels, except that it can slightly slow the digestion of carbohydrate.  In a sense, you could look at my insulin shot before eating only the protein portion of the meal as mimicking the nondiabetic’s phase II response.  This is much easier to accomplish than trying to mimic phase I, because of the much lower levels of dietary carbohydrate (only the slow-acting kind) and injected insulin that I use.

The Type 2 Diabetic

Let’s say Bob, a type 2 diabetic, is 6 feet tall and weighs 300 pounds, much of which is centered around his midsection.  Remember, at least 80 percent of type 2 diabetics are overweight.  If Bob weighed only 170 pounds, he might well be nondiabetic, but because he’s insulin-resistant, Bob’s body no longer produces enough excess insulin to keep his blood sugar levels normal.  The overweight tend to be insulin-resistant as a group, a condition that’s not only hereditary but also directly related to the ratio of visceral and total body fat to lean mass (muscle).  The higher this ratio, the more insulin-resistant a person will be.  Whether or not an overweight individual is diabetic his weight, intake of carbohydrates, and insulin resistance all tend to make him produce considerably more insulin than a slender person of similar age and height (See Figure 1-3).  Many athletes because of their low fat mass and high percentage of muscle, tend as a group to require and make less insulin than nonathletes.  An overweight type 2 diabetic like Bob, on the other had, typically makes two to three times as much insulin as the slender nondiabetic.  In Bob’s case, from many years of having to overcompensate, his pancreas has partially burned out, his ability to store insulin is diminished or gone, and his phase I insulin response is attenuated.  Despite his huge output of insulin, he no longer can keep his blood sugars within normal ranges. ***talks about his patients***  Let’s take another look at that mixed breakfast and see how it affects a type 2 diabetic.  Bob has the same toast and jelly and juice and boiled egg that Alice, our nondiabetic, and I had.  Bob’s blood sugar levels at waking may be normal.  **Since he has bigger appetite than either Alice or I, he has two glasses of juice, four pieces of toast, and two eggs.  Almost as soon as the toast and juice hit his mouth, his blood sugar begins to rise.  Unlike mine, Bob’s pancreas eventually releases insulin, but he has very little or no stored insulin (his pancreas works hard just to keep his basal insulin level), so he has impaired phase I secretion.  His phase II insulin response, however, may be partially intact.  So, very slowly, his pancreas will struggle to produce enough insulin to bring his blood sugar down toward the normal range.  Eventually it may get there, but not until hours after his meal, and hours after his body has been exposed to high blood sugars.  Insulin is not only the major fat-building hormone; it also serves to stimulate the centers in the brain responsible for feeding behavior.  Thus, in all likelihood, Bob will grow even more overweight, as demonstrated by the cycle illustrated in Figure 1-1.  Since he’s resistant to insulin, his pancreas has to work that much harder to produce insulin to enable him to utilize the carbohydrate he consumes.  Because of insulin’s fat-building properties, his body stores away some of his blood sugar as fat and glycogen; but his blood sugar continues to rise, since his cells are unable to utilize all of the glucose derived from his meal.  Bob, therefore, still feels hungry.  As he eats more, his beta cells work harder to produce more insulin.  The excess insulin and the “hungry” cells in his brain prompt him to want yet more food.  He has just one more piece of toast with a little more jelly on it, hoping that it will be enough to get him through until lunch.  Meanwhile, his blood sugar goes even higher, his beta cells work harder, and perhaps a few burn out.  **Even after all this food, he still may feel many of the symptoms of hunger.  His blood sugar, however, will probably not go anywhere near as high as mine would if I took no insulin.  In addition, his phase II insulin response could even bring his blood sugar down to normal after many hours without more food.  Postprandial (after-eating) blood sugar levels that I would call unacceptably high – 140 mg/dl, or even 200 mg/dl –  may be considered by other physicians to be unworthy of treatment because the patient still produces adequate insulin to bring them down periodically down to normal or “acceptable,” ranges.  If Bob, our type 2 diabetic, had received intensive medical intervention before the beta cells of his pancreas began to burn out, he would have slimmed down, brought his blood sugars into line, and ease the burden on his pancreas.  He might even have “cured” his diabetes by slimming down, as I’ve seen in several patients.  But many doctors might decide such “mildly” abnormal blood sugars are only impaired glucose tolerance (IGT) and do little more than “watch” them.  Again, it’s my belief that aggressive treatment at an early stage can save most patients considerable lost time and personal agony by preventing complications that will occur if blood sugar levels are left unchecked.  Such intervention can make subsequent treatment of what can remain – a mild disease – elegantly simple.

Can food be the issue with Type 2 diabetes?

For several years now the success stories keep mounting of people who had underwent gastric bypass surgery and reversed their diabetes. Everyone in the know says the reason that happened was due to the small intestine spontaneously producing a molecule called GLUT-1. This molecule aids the small intestine in absorbing glucose more efficiently, lowering blood sugar numbers. Not any credit is given to the forced reduction in volume of food taken in by making the stomach smaller. In fact, so small that the individual has to eat 6-8 times a day.

Which got me to thinking. What if we could artificially reduce the glucose amount going to the intestines? Would that not almost do the same thing without surgery? Every diabetic in the know will tell you that if you want lower numbers you have to reduce carbohydrates. Carbs are the main source for glucose conversion. Protein can be made into glucose, but it is a very slow, inefficient process. And dietary fat can not be made into glucose. That is why so many diabetics, especially type 2’s are reporting such good success on the low carb, moderate protein, and high fat (LC/MP/HF) way of eating (WOE).

What would happen if a Type 2 increased the number of meals per day, but reduced the overall total calorie intake. Would it simulate the effect that gastric bypass surgery accomplishes? It might not cause the small intestine to produce the GLUT-1, but since the WOE has such a small amount of carbs in each of the smaller meals, that might not matter.

And, eating a smaller volume of the correct food more often might provide enough fuel for the body, but not enough to overwhelm the system and spike blood sugars after eating. Over time, this should shrink the stomach so that the smaller volume of food would be just as satisfying as a large meal.

A little background on how fat is stored by the body. First of all, dietary fat eaten cannot be stored as body fat. To a very lesser extent, protein can be stored as fat, but it must be converted into glucose first, and since the body only converts the glucose it needs from protein, hardly any extra would be produced. So the main cause of obesity is carbohydrates.

So the overall view I am seeing is that if we almost completely eliminate carbohydrates from our diet, reduce the overall amount of food eaten daily, and take that reduced amount and spread it out over 6-8 small meals, we will stop storing body fat, start burning what has been stored, and stabilize our blood sugars by not overwhelming our digestive systems with large, heavy meals.


Blood sugar testing sites and when to test

When testing, I try to use the second drop of blood rather than the first. This avoids the chance of contamination. The better blood supply is going to give you the best picture of what your numbers actually are at the moment of testing. Some people wash their hands in warm water each time to aid in the circulation Do not use soap, or if you do, rinse thoroughly. Chemicals, such as alcohol or any type of germicide may give a false reading. This includes hand lotions. I try not to ever use my pinky finger because I have noticed that I do get different readings from it and the other fingers. Middle or ring finger on the left side will probably give the most accurate reading. Also, some people use the skin on their forearm, but I have found that can be very inaccurate. The best sites for pricking fingers is the back or dorsum of the finger. Prick your finger between the first joint and the nail, or between the first and second joints of the knuckles as shown by shaded areas (see below).  Pricking these sites should be less likely to cause pain and more likely to produce a drop of blood than will pricking your fingers on the palmar side of the hand. You will also be free from the calluses that occur after repeated punctures on the palmar surface of the fingers.   When using this technique, I press the tip of the lancing device very gently against the finger, as the skin is thinner there than on the palmar surface. If you find it distasteful to prick the dorsum (knuckle side) of your fingers, use the sites on the palmar surface (see below).  The sides of this area are less painful due to there not being as many nerves. The bottom areas are very sensitive and that is why they hurt so much when being pricked. I actually use all of the sites shown in both diagrams. No need to change lancets unless they become dull. You will know when. It is a good idea to discard them once a week, as they do eventually become dull.

Many insurance companies don’t like to pay for more testing than once a day. And yet, for many of us, once a day is not often enough to give the true picture of where our numbers are. Everyone seems to have a different take on what your numbers should be. Here is mine. Keep your numbers below 140 at all times. Research shows that Blood Glucose (BG) above 140 is toxic enough to cause organ damage. Your numbers will fluctuate on a normal basis; raising when you eat and digest your food, drop when you start to run out of fuel, even go up if you go too long from not eating. If your body thinks you are in danger of staving it will do what is called a glucose dump. This is where reserve glucose that has been stored in your liver is released and enters your bloodstream. To counteract either highs or lows, besides the type of food we eat, we can benefit by what I call the law of small portions. Instead of missing meals or eating three large meals which overwhelms the digestive system, it makes more sense to eat 4-6 smaller portion meals. This will help to keep you fueled longer and since the volume is less it will be less apt to overwhelm and spike your sugars. An acceptable reading is 80-120. After meals, especially with new foods, it is a good idea to test before eating (to get a baseline), one hour after eating (highest point), and 2 hours after (close or back to normal). A food journal is great to have so that you can log what foods and amounts you are able to eat. That way, once you have tested a certain food, you won’t need to test as much. Good Luck!



No Crust Pizza (ultra low carb)


For those of us that just love and miss pizza due to our diabetes, here is a very close substitute that is absolutely delicious! It has no bread dough, does not use cauliflower as it base (which is a lot of work), and you can put any of your favorite low carb toppings on it.

Found this recipe on Pinterest and modified as needed:

20 oz. ground beef (we selected the higher fat one to make more LC/HF friendly.

2 large eggs

1/2 cup cheddar cheese – shredded (suggested that you shred your own from block as it will have less carbs and less filler)

28 pepperoni slices (we used turkey pepperoni)

1/2 cup pizza sauce  (I used All Natural) You may be able to find low carb.

4 oz mozzarella cheese (suggested that you shred your own from block as it will have less carbs and less filler)

Salt & Pepper to taste, Garlic Powder ( I also used Italian Seasoning)


Mix ground beef, eggs, and seasonings well ( I added a couple of Tablespoons of Pizza Sauce in as well)

Place mixture into a cast iron skillet or round pie baking stone – smooth and form into crust – thinner the better (the reason we used an iron skillet was to catch the drippings from the meat as it cooked)

Bake 15 minutes @ 400 degrees or until meat is done (Mine took about 19 minutes) I drained off most of the liquids

Take out of oven, add sauce, pepperoni (as well as other pizza toppings you prefer) and cheese, return to oven and bake until cheese is melted and bubbly!

Cut into portions as soon as possible as it will part easier.


Mrs. Doc


Bulletproof Coffee (BP Coffee)

Nowadays, BP Coffee or bulletproof coffee is the newest buzz word around the diabetic community. And a good thing, too. Those of us, myself included, that try to maintain a low carb/moderate protein/high fat way of eating (LC/MP/HF WOE) find it very hard to get the volume we need from fat. BP Coffee allows us to drink our fat. And, believe it or not, if prepared correctly, it is delicious. As an added bonus, many diabetics present lower numbers almost immediately from drinking it.

The back story, and there always is one, is that mountain climber got lost, wandered almost frozen with no food into a monastary in Tiebet and was given hot buttered yak tea. for the full story, here is the link:


I don’t use fancy ingredients in mine. I buy my coconut oil from Walmart. LuAnna brand. It is tasteless, which I prefer. It is also affordable. I have seen containers in health food stores 1/2 the size for three times as much. And just didn’t work with the coffee.

Speaking of coffee, I buy 8 o’clock whole bean french roast that I grind daily. I found out that as soon as coffee is ground it starts to oxidize.


And oxidation causes free radicals and that can cause cancer.


I filter my tap water to remove as much of the garbage as I can with a gravity unit called a Katadyn filter system.


My butter I buy in 1lb. blocks from Sam’s Club. You need to buy unsalted. Not only is it lower in sodium, it is cheaper, and it will make the coffee taste much better. In a pinch, I’ll buy Walmart.

The last ingredient I use is Heavy Whipping Cream. This stuff is expensive where ever you go. The cheapest I have found is Sam’s Club.

After brewing my coffee, I then measure out enough coffee for my cup, allowing for the coconut, butter, and HWC. I use a 8 cup pyrex mixing/measuring cup. I add all the ingredients together and then microwave for 90-120 seconds to really get it hot. (caution, it can boil if too hot). I immediately take it to the hand blender with the metal smoothy attachment on it. (West Bend makes a good, cheap model)

The key to mixing at this point is the froth. You need 2 times higher froth than the coffee level. This completely breaks down the fat into the coffee and makes the delicious blend that we call BP Coffee. I put my coffee in a spill proof cup that stays hot at least 4 hours. As I am drinking an occasional shake helps to keep things mixed up. Enjoy!

Glycemic Index Chart – 100 Foods

Glycemic index and glycemic load for 100+ foods

Glycemic index and glycemic load offer information about how foods affect blood sugar and insulin. The lower a food’s glycemic index or glycemic load, the less it affects blood sugar and insulin levels. Here you’ll find a list of the glycemic index and glycemic load for more than 100 common foods.

FOOD Glycemic index (glucose = 100) Serving size (grams) Glycemic load per serving
Banana cake, made with sugar 47 60 14
Banana cake, made without sugar 55 60 12
Sponge cake, plain 46 63 17
Vanilla cake made from packet mix with vanilla frosting (Betty Crocker) 42 111 24
Apple, made with sugar 44 60 13
Apple, made without sugar 48 60 9
Waffles, Aunt Jemima (Quaker Oats) 76 35 10
Bagel, white, frozen 72 70 25
Baguette, white, plain 95 30 15
Coarse barley bread, 75-80% kernels, average 34 30 7
Hamburger bun 61 30 9
Kaiser roll 73 30 12
Pumpernickel bread 56 30 7
50% cracked wheat kernel bread 58 30 12
White wheat flour bread 71 30 10
Wonder™ bread, average 73 30 10
Whole wheat bread, average 71 30 9
100% Whole Grain™ bread (Natural Ovens) 51 30 7
Pita bread, white 68 30 10
Corn tortilla 52 50 12
Wheat tortilla 30 50 8
Coca Cola®, average 63 250 mL 16
Fanta®, orange soft drink 68 250 mL 23
Lucozade®, original (sparkling glucose drink) 95±10 250 mL 40
Apple juice, unsweetened, average 44 250 mL 30
Cranberry juice cocktail (Ocean Spray®) 68 250 mL 24
Gatorade 78 250 mL 12
Orange juice, unsweetened 50 250 mL 12
Tomato juice, canned 38 250 mL 4
All-Bran™, average 55 30 12
Coco Pops™, average 77 30 20
Cornflakes™, average 93 30 23
Cream of Wheat™ (Nabisco) 66 250 17
Cream of Wheat™, Instant (Nabisco) 74 250 22
Grapenuts™, average 75 30 16
Muesli, average 66 30 16
Oatmeal, average 55 250 13
Instant oatmeal, average 83 250 30
Puffed wheat, average 80 30 17
Raisin Bran™ (Kellogg’s) 61 30 12
Special K™ (Kellogg’s) 69 30 14
Pearled barley, average 28 150 12
Sweet corn on the cob, average 60 150 20
Couscous, average 65 150 9
Quinoa 53 150 13
White rice, average 89 150 43
Quick cooking white basmati 67 150 28
Brown rice, average 50 150 16
Converted, white rice (Uncle Ben’s®) 38 150 14
Whole wheat kernels, average 30 50 11
Bulgur, average 48 150 12
Graham crackers 74 25 14
Vanilla wafers 77 25 14
Shortbread 64 25 10
Rice cakes, average 82 25 17
Rye crisps, average 64 25 11
Soda crackers 74 25 12
Ice cream, regular 57 50 6
Ice cream, premium 38 50 3
Milk, full fat 41 250mL 5
Milk, skim 32 250 mL 4
Reduced-fat yogurt with fruit, average 33 200 11
Apple, average 39 120 6
Banana, ripe 62 120 16
Dates, dried 42 60 18
Grapefruit 25 120 3
Grapes, average 59 120 11
Orange, average 40 120 4
Peach, average 42 120 5
Peach, canned in light syrup 40 120 5
Pear, average 38 120 4
Pear, canned in pear juice 43 120 5
Prunes, pitted 29 60 10
Raisins 64 60 28
Watermelon 72 120 4
Baked beans, average 40 150 6
Blackeye peas, average 33 150 10
Black beans 30 150 7
Chickpeas, average 10 150 3
Chickpeas, canned in brine 38 150 9
Navy beans, average 31 150 9
Kidney beans, average 29 150 7
Lentils, average 29 150 5
Soy beans, average 15 150 1
Cashews, salted 27 50 3
Peanuts, average 7 50 0
Fettucini, average 32 180 15
Macaroni, average 47 180 23
Macaroni and Cheese (Kraft) 64 180 32
Spaghetti, white, boiled, average 46 180 22
Spaghetti, white, boiled 20 min, average 58 180 26
Spaghetti, wholemeal, boiled, average 42 180 17
Corn chips, plain, salted, average 42 50 11
Fruit Roll-Ups® 99 30 24
M & M’s®, peanut 33 30 6
Microwave popcorn, plain, average 55 20 6
Potato chips, average 51 50 12
Pretzels, oven-baked 83 30 16
Snickers Bar® 51 60 18
Green peas, average 51 80 4
Carrots, average 35 80 2
Parsnips 52 80 4
Baked russet potato, average 111 150 33
Boiled white potato, average 82 150 21
Instant mashed potato, average 87 150 17
Sweet potato, average 70 150 22
Yam, average 54 150 20
Hummus (chickpea salad dip) 6 30 0
Chicken nuggets, frozen, reheated in microwave oven 5 min 46 100 7
Pizza, plain baked dough, served with parmesan cheese and tomato sauce 80 100 22
Pizza, Super Supreme (Pizza Hut) 36 100 9
Honey, average 61 25 12

Retrograded Potato Soup

First of all, let me say that as a diabetic, potatoes are my krypotonite. Even a small amount will raise my BG by 50 points. That is why I was very interested when some people on another board did what they called “Retrograded Potatoes”. The above article give a little detail, however I dug a little deeper and treated it as a chemistry experiment. I found out that not all potatoes are as starchy with as many carbs. Your white (russet) potatoes are high in starch. Yellow or gold is medium, and red is the lowest. Now I decided to use the whites because if this was going to work I wanted it to be as close to my regular potato soup. We peeled and cubed 5 whole potatoes. The cubes were about 1/2″ cubes. I figured the smaller the chunk the more chance to remove as much starch as possible. We then rinsed the potatoes in cold water thoroughly and put them in a pan with very cold filtered water. We then raised the temp to just above boiling for 10 minutes, then drained and rinsed again in cold water. We did this 3 complete times, each time removing more starch and shocking the potatoes to cause the remaining starch to turn into the non-harmful type. After that, we placed them in a bowl after the last cold water rinsing, and filled the container with as cold water as we could. closed the lid and put it in the back of the refrigerator for 2 days. After that time, we pulled it out and again drained and rinsed one last time. We then made soup with a little water, whole milk, heavy whipping cream, a part of a purple onion, and salt and pepper. Heated it up and let it simmer. The texture of the potatoes is softer, if that makes sense. I could not tell any difference in the taste. If anything, it was better, less starchy….and like I said, 3 hours after eating 1/2 bowl my BG was 104.





Next up: We try to retrograde beans!

A Word Of Caution…

It is important to consult a naturopathy practioner or dietician about one’s health history, conditions and allergies before beginning the use of herbal supplements or beginning the health regimens here. Herbs and supplements may be harmful if taken for the wrong conditions, used in excessive amounts or combined with prescription drugs or alcohol. Botanical preparations and essential oils can be harmful if used in large enough amounts or in the wrong manner. Information contained on this Site is for educational purposes only.

Potato Starch Experiment – (REVISITED)


I never like to discard a concept until I have exhausted every possibility and this experiment is no different. The last daily entry I made was on 4/14/14 and my numbers were starting to creep back up, so I stopped this experiment and let things stir in my mind for a bit. My main areas of problems were:

1. This seemed to work for a while, but I wasn’t really losing any weight.

2. As I started reintroducing regular foods back into my diet my numbers started to go back up.

So where did the “experts” get the minimum calorie requirements they used. And were they correct? I knew that as we age, not only does our requirement for sleep reduce, but we also don’t need as many calories. I found a few very far-fetched articles:



If that was even partially true (not saying it was), what if we could find our balance point of calorie intake or (CBP) Caloric Balance Point) and reduce it slightly, we should be able to lose weight. And, being in ketosis, that would make the body use fat for fuel, and consequently start burning off body fat. I found this article and calculated mine and it was almost double what I normally have been consuming and still not losing any weight.


Which got me to thinking, diabetes is not only a pancreas issue. It is also a gastro-intestinal issue (this is why gastric by-pass is successful for some diabetics in putting their diabetes in remission). What if diabetics could not go by the regular chart? What if our disease caused us to not digest food like other people? We wouldn’t be successful because we were using the wrong scale. There is a condition called, gastroparesis, or delayed stomach emptying that many diabetics suffer from.


So, with that in mind i started researching ways to increase my metabolism. I had used Cayenne Pepper capsules before, but had stopped due to indigestion.


Which got me to thinking. If I could take something that would keep that from happening, maybe that would work for me. So, I experimented with taking my PS & DE solution with a Cayenne pepper capsule and it worked! No stomach irritation. Before I had only been able to take one capsule a day. Now, for a week I have 5-6 a day, each time I take the solution I include a capsule. I am only eating a very, very small amount of food early evening. I start my day with coffee and 1/4 a cup of heavy whipping cream. The rest of the time I drink the PS & DE solution with Cayenne cap and follow that with 1 oz of frozen coconut oil in a medallion.  Here is what my day consists of:


I will continue on what I’m doing as long as it continues working. I hope this will help other fellow diabetics. I will update as time goes by and I have time. At this point the information below is my information of where I started on this WOE. If this is your first visit here, I suggest you follow the below links, read the information I came up with, and make up your own mind of whether this will work for you! I sincerely hope it does!


Around the 20th of January, I came across this article:


Upon doing more research, I found these two articles that made me realize that intestinal health was more important than even the first article said.



Since I been having intestinal problems for years, the information it talked about made me realize that my diabetes could be the result of a progressive intestinal problem. Could it be reversed? I wasn’t sure. No one had published anything that said that it could. About a week after this I came across articles on potato starch and how people were using it as meal replacement and to reduce blood sugar levels.




I found Bob’s Red Mill Potato Starch at Kroger and began to experiment on January 27th. At this point, let me caution anyone that is interested in trying the things that I am doing. You must be very careful and start out slowly. I started out slow, but now I am a week into it and I am taking 1 tablespoon 4 times a day and 2 tablespoons before bed. If nothing else, it is making me not as hungry. A week later I am now taking 2 tablespoons at a time 3 times a day and I am feeling more energy, am less hungry, and do not crave carbs like usual. I think this is giving me something in my guts I have been missing. I am excited by my results. I have noticed a little gas, but I feel as though things are happening in my guts; good things.

At about this time, I read in Dr. Bernstein’s book, “Diabetes Solution” about the receptors in the intestine that tell the body that it is full. I realized that my problem was I was overeating due to not having enough bulk, or fiber in my food. So, again back to the internet to research articles. I found two almost immediately.



I knew that many people were impacted with layers upon layers of undigested fecal matter coated with mucus that had hardened. Two things occurred to me immediately. How can the intestine absorb nutrition through all that gunk and wouldn’t that block the fullness receptors from knowing when you were actually full? And to add to that, here we are eating food that isn’t being utilized as fuel, and the body is still starving. What does it do? It signals you to eat more. From Dr. B’s book, I learned that a large majority of diabetics suffer from a large accumulation of fat around the middle. Could it be that all this tied together caused my diabetes? It seemed that was the case.

Let me digress a bit here and talk about the low carb/high fat way of eating, or LC/HF WOE. I had had good luck a year ago in dropping 100 lbs using this diet, but I noticed that after being on it for a while, my weight loss stalled, and I couldn’t stop myself from eating I got so hungry. In the later part of it, it seemed my body adapted to what I was doing and my blood glucose (BG) numbers started going back up no matter what I did.

Now, having the potato starch (PS) helping with the hunger issue, I began again to really go back to the LC/HF thing in earnest and found that the second article spoke of Psyllium Husk Powder or (PHP) as being the exact things those on a low carb diet could use to add fiber into their diet. A word of caution here. Prolonged or excessive use has caused issues with some people. I take a supplement called Flax Seed Oil, have for years, and that keeps things moving in the gut rather well. If I feel bloated from this concoction I am taking, I just up my flax seed and that aids with that.

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So I cautiously added PHP to the PS I was taking and it really helped me to feel full. Here is an excerpt from a typical day, “I have been burning fat all day. I have not eaten any food since 8pm last night. I have had 2 cups of BP coffee and have taken 2 tablespoons of PS with cold water twice today. It is now after 6pm and I still am not hungry. This stuff really curbs my appetite. I’ll eat supper tonight, but not much interest in it. I may not. MY BG has stayed within about 10 points all day today. I was running about 122 when I checked a while ago. It is now 8pm, still no food, not even really hungry, just finished my 2 miles on the treadmill and checked my BG. It is 102!!”

As with anything, I cannot caution you enough to test, test, test if you try any of this. I wanted to address the intestinal build-up if possible. Again, more research. In the mucoid plaque build-up article I found out about something called,  Food Grade Diatomaceous Earth or DE.


This stuff evidently was the scrubbing power I needed to try to dissolve years of mucoid plaque accumulation. Here is another post I made of how I prepare and take these supplements. “I started with a teaspoon in about 6 oz. of cold water. A shaker bottle or container works best. Drink it right down, don’t delay or it will thicken too much. After you drink it, drink at least twice that in water. You also may want to drink more as you do it, as it will pull moisture from your intestines. Make sure you check your BG several times (1 hour & 2 hours after). It does have carbs in it, but it doesn’t raise my BG one point. The currant version and dosages I am taking is 1 tablespoon of potato starch, 1 teaspoon of Psyllium Husk Powder, and 1 teaspoon of Food Grade Diatomaceous Earth. The PHP gives you a feeling of fullness and block carbs like the PS. The DE is used to scrub the intestines of mucoid plaque and partially digested, putrid food that is trapped. I might add that is why we don’t absorb the nutrition like when we were young. It cannot get through all the crud that had built up.”

I am going to publish this immediately as there are several inquires concerning using it. From my results today, I am convinced that something good is happening with my insulin resistance. This is an excerpt of today:

2/16/2014 – “OK, before I tell you about my day I want everyone to know that I don’t usually cheat, but sometimes I do. And when I do, there are always consequences, like high blood sugar. Since I have been taking my concoction of potato starch, psyillium husk powder, and Food Grade Diatomaceous Earth, I have been having lower numbers. Last night I ate crackers with 1 1/2 cups of retrograded potato soup and my level was 112 for fasting this morning. That is indeed good news. Today, I took my solution at 5am this morning, did some stuff and about 9 they called off church due to the weather. The wife and I decided to go to Waffle House for breakfast. At about 11AM I had a full order of biscuits and gravy and hash browns with ketchup. As you know, the food was delicious. I noticed that about half-way through the meal I started filling up. I went ahead and finished everything and we went home. I did not test my sugar when getting home, but my normal Sunday pattern is to take a afternoon nap. I slept until about 3:45 and was cringing when I tested my BG. I knew it would out the roof from what I had done. But is was only 100. I kid-you-not. 100! I couldn’t believe it. Only thing I can think of is that what I am doing is greatly helping me in reversing some of the damage. The only medicine I took this morning was my normal metformin 500mg. Don’t know what is happening, but I am not pushing it, and I am continuing what I’m doing. You know, there has been progress with a gastric surgery to reverse diabetes. I am wondering if I may have found a way to do so without the knife. Time will tell.”

An update: I ate a small salad with dressing 4 hours after the above, 2 oz. of ham, and 2 oz. of block swiss cheese. Checked my BG about 90 minutes later and it was 103. I will continue to append this as time and progress is made.

2/17/14 – A few additions! I have added a tablespoon of raw, unfiltered Apple Cider Vinegar to the additional water that I drink after taking the solution. This is supposed to aid in digestion. I also added two supplements for digestive enzymes. The Pancreatin has me really excited! It has actual pancreas enzymes.


I will report my progress as time goes by!

2/18/14 – I purposely did not take did not take any concoction yesterday from about 2pm and my morning BG readings were about 25 points above what it had been normally running. I am convinced that it is helping. Now to find out just what are the ideal doses are going to be. More later as things develop.

2/23/14 – I have since added Flax Seed Oil capsules to counteract a few of the issues of gas and a little indigestion. Seems to be helping a lot!

3/5/14 – I have been doing well and my blood sugars have been very good. Less than 100 the whole weekend, and that is unheard of for me. I have lost about 8 lbs so far. I noticed a real lack of energy today and realized that I had not taken my solution this morning. I had read that the DE would give me energy and I have to agree that it is critical to use the solution when you are lowering your caloric intake to lose weight and/or reduce your blood glucose readings.

3/12/14 – I started an intermittent fast on the evening of 3/10 and only consumed 505 liquid calories on 3/11. I am now in hour 30 of my intermittent fast or IF. All I took in yesterday was 12 oz. of BP coffee in the morning, then at 4 different times throughout the day I took in potato starch and diatomaceous earth (PS & DE) in a water solution. I have drank large amounts of water throughout, especially after the solution. I have not used the Psyllium Husk Powder due to it’s water absorption and bulking factor. My blood sugars have been fantastic since I started and seemed to have leveled off 12 hours ago. They are as follows: 84-87-89-83-89-78-78-76-76. I weighed in and I had lost 1 pound since Monday morning. Those two 76’s at the end are 12 hours apart. I am going to keep on today as long as I can. Physically, I felt good all day yesterday. Obviously a little hungry, but not famished by no means. Mentally, I found a clarity of mind and a much greater peacefulness than usual. Singing at a concert last night I noticed my voice was clearer and I was able to hit notes I haven’t hit for years. Which makes me think that I have suffered food allergies without even knowing it. Had a slight headache last night and again this morning. A couple of Aleve will take care of that. Will continue this later.

3/15/14 – Day 5 of the IF. If you had told me I could go this long without eating I would have said no way. I published my findings on several groups on Facebook yesterday and I was dismayed by how many of the people reacted. I was accused of spamming their board down to being a crackpot. One guy suggested that I take some food grade sulfuric acid! A few seemed genuinely interested and I do hope they do some follow-up research like I did. Several people ask how I take the PS/DE solution, so here it is again:

I started very slowly. Use very cold water. It will work better. One level teaspoon in 4-6 oz of water in a shaker bottle. Shake it up and drink it right down. See how you tolerate it. Try it a couple times over a 5-6 hour interval. I will tell you that you will have gas as the starch strengthens the good bacteria and starts to kill off the bad bacteria. It will smell pretty bad as that is happening. Once you have only good bacteria you will still have some gas, but it will be completely odorless. You should never try heating it up. That will change it from being the good kind of starch to the bad kind.

Here are my stats from yesterday: Checking in on the close of my fourth day of IF. My BG has been below 90 all day today! It has been 48 hours now since my last Metformin. I am very pleased that my numbers are staying low. I have approximately 56 more lbs. to lose and I have lost 117 lbs. to date. I firmly believe that by losing the majority of my fat I will fully reverse my diabetes. I may still be unable to eat a large carb load due to having no phase 1 insulin. That may change. Time will tell. I used less mixture of BP coffee and was able to drink it with no complaints from my stomach. It still took until 4pm to completely finish it. I was surprised when I checked my ketones right after exercise and I actually went down to moderate. I finally figured out that my exercise almost burned more fat than my body could release. Later the ketones returned to the normal purple. Looking forward to weigh-in tomorrow. Looking for 2 lbs. My calorie consumption today was 390 total calories. My blood sugars were 80 – 87 – 84 – 83 – 76 today.

And last but not least, I lost a whopping 3 lbs. yesterday!! That is awesome! I am going to continue this fast for at least a week if possible, maybe longer. I would suggest that you read up on this article I put together:


People have ask me what am I hoping to accomplish doing this. If you will read the anti-caveman woe article on why we get fat, it explains that many of us have stingy genes. We are very frugal in our utilization of nutrition. I never could understand how people around me could eat all they wanted and never gain a pound. Truth is, they don’t have the stingy gene. Now that I know about mine, I am using them to my advantage. I am simulating a famine period that I speak of in the article. I hope to lose much of the fat around my middle, reducing my insulin resistance which will lower my BG numbers, and give my pancreas a well deserved rest. Until next time!

3/15/14 Checking in on the close of day 5 of intermittent fast. My BG numbers have been super today (all below 85) and my energy level has been decent. I am finding that my stamina is slightly reduced, especially on things that require a quick burst of energy. This is showing true from the articles I have read about fat being the endurance fuel and carb being the sprint fuel. I feel it is a small price to pay for the extremely lowered BG and weight loss. I continue to test my ketones and am drinking plenty of water. At this point, burning so much fat, ketoacidosis is something to be extremely careful about. For some of you that don’t know what that is, it is a condition where not enough fluids are taken in and the ketones in the blood build up so high they become poison and harmful. This is a very rare condition and never happens as long as you are drinking enough water. I had a weak moment this afternoon when my grandson warmed up some chunky soup. The smell was almost overwhelming, but I hung tough. Went to grocery with the wife and was able to use the skull and crossbones visualization technique to cure my craving for all the wonderful carb laden foods I saw. Today is day 3 on no diabetic medicine at all. My BG numbers for the day are: 82 – 80 – 72 – 83 – 81. Sunday after church we may go out for lunch with other members and I have a plan to take a shaker of solution with me and water so that I can take that on the way to the restaurant and then just order black coffee. Until tomorrow! BTW: I fit into a pair of 38 pants today! Here is my food chart for today. Under 400 total calories for the day.


3/16/14 – Checking in on the close of day 6 of intermittent fast. Today was a good day. I cut my calories back to slightly over 300 total for the day. I did cardio and strength training and my stamina if anything, has increased. I plan on extending my period between the PS/DE mixture to 6 hours tomorrow. That will only have me taking 3 doses total. We’ll see how that goes. No headaches at all today. I need to keep just enough nutrition going so that my body burns body fat and does not start burning muscle, which it can do. Very pleased with my BG numbers today, especially since this is day 4 of no diabetic medicine at all. My numbers today were: 77 – 85 – 77 – 74 – 83 – 79. BP is normal for me for evening (always higher) 150/78/77. I remain in ketosis and am drinking plenty of fluids to avoid KTA. I had no weight loss today, but expect to report some for tomorrow. Until then…

3/17/14 – Minor setback today. Noticed this morning on my first BG test that I was a little higher than I had been. Four hours later a little higher still. Just tested a while ago and I was 97. Although that would normally be a very good number I know that is higher than it should be due to the IF that I am doing. So, I started back on my Metformin and I am sure my readings will drop accordingly. Since I have about 50 lbs left to lose (which is 20 % of my total weight) I am still encouraged that I may eventually be able to drop the Metformin. I also am going to eliminate my BP coffee tomorrow. Drink just black. This will substantially lower my caloric intake. We’ll see what it does to my numbers. Will check in later today on my next BG test in about 5 hours. The met dropped my numbers down 13 points in 4 hours, then after the evening workout it dropped another 6 points. So it looks like I am tethered to the meds for a while longer. I tried a beef bullion cube in a cup of hot water tonight (5 calories) and realized after I drank it that it was so laden with sodium it actually made my mouth sore in spots. I will be heading to the store to find a no sodium type tomorrow. My numbers I finished with tonight are 87-85-97-84-78-73.  Here is a before and after picture of that shows how much difference i look from the weight loss.


Until tomorrow………

3/18/14 – Had a very good day today. Made several changes that seemed to work well. I did not drink my BP coffee today. Instead I had black. I also only took my PS/DE solution 2 times today. I also purchased some sodium free chicken bouillon and took that twice today. Only 10 calories per tablespoon. It worked well n curbing the hunger pangs. I also did something that gave me energy when I was doing my 90 minute workout this evening. I had made 2 tablespoon coconut oil disks by freezing them and then keeping them in the fridge. I took one of the disks and let it slowly dissolve in my mouth. It was delicious and helped me to have some instant energy and helped the workout. I lost another pound today, bringing me down to 250. My immediate goal is to get down to 200. As I have said before, I am hoping that losing that last 50 pounds will decrease my insulin resistance enough to stop my diabetic medicine. We’ll see how it goes. I am going to continue to take it until I am down to 225, then try again. My BG numbers today were: 85 – 79 – 87 – 80 – 81. Looking forward to breaking into the 240’s tomorrow, if I can. Also going into blood work for an A1C. Last one I had was in July last year and that was 6.0. Interested to see just where this one is at. Until tomorrow….

3/19/14 – After 8 days on only liquids, I broke my fast and ate a can of Vienna Sausages with mayo. We’ll see how that settles in my stomach. 3 hours later I am feeling more energy. The food seems to be settling well. I am planning on eating another meal of 1/2 cup canned chicken and then back on the IF tomorrow. Alternating like this is what the IF fast is all about and will help to break weight loss stalls. I’ll check in before bed. The chicken settled well for supper. I took 2 doses of the PS and DE today. My numbers we very good. I also ask for and received Metformin ER from the doctor. It is an extended release version that lasts for 12 hours. We’ll see how it does. My A1C results will be back in a couple of days. Hoping for a below 6.0 reading, if possible. My BG readings today: 80 – 86 – 75 – 78 – 83. I will re-start the IF tomorrow. Until then….

3/20/14 – Not much to report today. Was able to take the PS/DE solution twice today and had good BG numbers. I got some sodium free beef bullion today that is pretty good. Going to transition to that instead of coffee. Wonder how it will taste with a little unsalted butter? Anyway, my numbers today were: 77-86-90-87-87-83. Until tomorrow…..

3/21/14 – The cup of hot water with 2 tablespoons of unsalted butter and 1 tablespoon of sodium free beef bullion as delicious this morning. I drank about 8 oz. of black coffee to stave off withdrawal and really savored the beef broth beverage. Took about 3 hours to drink it all. I use a very good aluminum sealed coffee cup that I can shake up without spilling any. I kept the butter and the broth frothed together, which made it very tasty and satisfying. Was able to get a little rest this afternoon and then did the major day workout. I alternate days of light workout to heavy workout. I took the PS & DE twice today. The second time this afternoon I had a little indigestion and it stopped it cold as soon as I drank the solution. Another benefit. I am also taking at least 10 Flaxseed Oil Capsules to aid in digestion. My numbers today were: 84 – 85 -86. Very stable. Looks like the Metformin ER is working well. Until tomorrow….

3/22/14  – We made a wonderful diabetic friendly snack that is just delicious. Here is the link:


Had a pretty much normal day. Got the bikes down and tuned up ready to start riding. Can’t hardly wait! I have started adding some carbs back into my diet to replenish muscles and my numbers were slightly higher. Still very good though. I am starting my countdown to my VA appointment. 63 days left as of today. I need to kick up the weight loss and exercise. My numbers today were: 85 – 88 – 82 – 75 – 92. I was able to drink the PS/DE solution twice today. Until tomorrow….

4/2/14 – Haven’t been on for a while. Had to solve an issue with constipation. Even though I was drinking a bunch of water, it was not lubricating my intestines enough and causing a great deal of pain. I had used Flaxseed Oil capsules and that had helped for a while,but eventually I was stuck for a while. I have come up with a solution that will now work and am starting a new intermittent fast tomorrow. I have made a bag of coconut oil medallions that I have been experimenting with every 1-2 hours. They each have 1 oz. of coconut oil and a half a pecan. I plan on taking the PS and DE solution, then popping a coconut medallion every hour for 4-5 hours, then another batch of solution. We’ll see how quickly I can transition again this time. It was quite pleasant 4-5 days into it last time. The healthy fat was substantial brain food and I felt calmer with a clarity of conscience that must be experienced firsthand to be understood. I will try to make daily entries as I go.

4/3/14 – Had a great day first thing this morning. Excellent blood sugar (86). Was able to exercise 2 miles on the treadmill this morning. I took the solution twice today and ate 4-5 of the coconut medallions. They are working exactly like they should. I had some weakness late this afternoon. I had 3 pieces of KFC chicken that really kicked my blood sugar up into the 200’s. Should have at least taken the skin off. I ot back on the treadmill and did another 2 miles and my sugar just before bed has dropped to 76! Taking the solution and a medallion before bed. Will try to go completely no carb tomorrow. Until then…..

4/4/14 – My wake-up blood sugar was 103. Not bad considering what I ate yesterday. I was able to take the solution and coconut medallions 4 times today. My late afternoon sugar was 86. Had a great deal of energy today. Was able to o 30 minutes on the eliptical and 2 miles on the treadmill. Tired, going to bed. Tomorrow another day! The coconut oil is working wonders with the PS and DE.

7/27/14 – I had not realized that it has been so long since I had checked in! It has been almost 3 months since my last entry. I have been taking my morning solution of Potato Starch and Diatomaceous Earth every single day. (1tbl of PS and 2tbl of DE). Blood sugar numbers have been stable and I am confidant my pancreas is healing. If I have an blip and eat a high carb meal, a 1/4 dose of Glipizide will stimulate my pancreas to increase enough insulin to cover. This is about 1.75 mg. I was taking 10mg a day. I will tell you that it is a very, very rare occurrence when I slip, but it is nice to know that i have rested and healed my pancreas that much! Anyway, I am still eating LC/MP/HF every day. My last A1C was 5.8, which is 1/10 of a percentage point from the high range of normal. I feel the DE and the PS as well as the WOE have greatly contributed to this accomplishment. I fully expect the next test to be lower. The wife and I bought  new motorcycle and we have been going everywhere. I have found that I can ride for hours with my BP coffee and small pieces of beef jerky. I hold them in my mouth and let them slowly soften, then finish eating them. The other day we road a particularly long ride of over 500 miles in 2 days. Not being seasoned riders, we were very sore and tired the next day. That morning I was more tired than usually so instead of a single batch of PS&DE solution, I did two almost back to back. Several hours later I not only felt much better with more energy, when checking my blood sugar it was in the low 90’s. This was without exercise at all.

I also want to report that the minor gas issues have stopped several months ago as my intestinal track got used to this super food. Today I took solution 4 times and had hardly any gas at all. My energy was great and my blood sugar numbers were very good.

Where I am going from here, I am going to do the solution first part of the day as I fast into the afternoon, then go to raw Apple Cider Vinegar when I begin to eat. We’ll try this for a week or so and I’ll report back. Thanks for reading!!

8/15/14 – Sorry it has taken so long to make a new entry. The apple cider vinegar worked for a while, but was not giving predictable results. I have since upped my daily intake of my solution of 1 tbl of potato starch, 2 tbl of diatomaceous earth, and 1 tsp of psyllium husk fiber. I am taking this 4-5 times a day in 8 oz. of water. Last night, after not eating all day, the wife and I went to Cracker Barrel. I ate a full order of biscuits and gravy (3 biscuits and 2 cups of gravy), a hashbrown casserole, and 3 buttermilk pancakes with 2 bottles of real syrup. That would have put me easily into the 300’s before and probably close to the 200’s for fasting the next day. And yet, I am at 102 this morning. I slept well, had no night sweats, drank 24 oz of water through the night. The only way I can explain it is that the solution is working in my intestines and allowing this to happen. I do not think that I could eat that of carbs at one sitting consistently, but I may be on to something. I have been taking a solution in the morning for the last 6 months or so. The carbs I consumed at that one sitting was: 3 biscuits = 93g, 2 bowls of gravy = 36g, hashbrown casserole = 17g, 3 pancakes = 103g, and 2 bottles of syrup = 106g. That is a total of 355g of carbs. I wish I had checked my numbers at the 1 and 2 hour interval, but I didn’t. I figured I would be in the 140-180 range. I will continue with the increased solution without the heavy carb meal for a while longer. I have an A1C scheduled for next week, so we’ll see what that is. DO NOT TRY THIS STUFF WITHOUT YOUR DOCTORS APPROVAL.

11/21/14 – Haven’t written for a while. My A1C had went up some to 6.3, which did not make me very happy. I am planning in the next 40 days restricting my caloric intake, doubling up or even tripling up on my daily solution intake and at the end of that time we will see how I do. The fault is my own as I have been eating foods that I shouldn’t be eating. Time will tell!

11/26/14 – I have a few minutes to write a little. I have found an easier way to transport and use the solution. I now measure out the portions in a little plastic bag that can be sealed. With one shaker bottle I just add water each time to the solution and take it. No fuss or measuring. I can do a bunch of them at one time, then save the little baggies for re-use. I continue to feel better, eating less than 1,000 calories until supper, then eating a decent meal then. I rarely am starving. I think it has to do with the potato starch creating food for my intestines. My blood sugars have been slowly lowering and as I drop more weight off my middle I believe that will get better and better. I have about 30 days on this seasonal job left and I will continue to do what is working. I am very encouraged.

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