False Hypos and Carb Flu

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Prior to becoming a diabetic you probably were like the rest of us and didn’t really think about carbs, fats, and proteins. Based upon what we had always been told was healthy for us we ate breads and grains, cereal, and any other number of high carbohydrate foods. And as long as we were not diabetic, that really didn’t cause us any trouble. The carbs were good fuel for our bodies. Or so we well told.  The truth of the matter is that the carbs and sugars made many of us gain weight, start having high blood sugar numbers, which caused pancreas damage, which further reduced the effective amount of insulin our body produced, making our numbers even higher. A very vicious circle. And one that is still continued to this day in main stream medicine and nutrition. Their solution is to keep the carbs but treat it with insulin and meds.

I am not here to talk about that specifically, and you can read up on it further in other articles elsewhere in our blog. What I would like to explain is what you will probably experience when you start reducing carbs and eating more ketogenic. Namely false hypos, or false hypoglycemic episodes. For you new folks that simply means feeling like you are having a low or a low blood sugar episode. That may or not be what is actually happening. Many describe it as a feeling of anxiety or impending doom.

Low-Blood-Sugar-Symptoms

The only way you can tell if it’s an actual low is with a meter. If you have had high blood sugar for a while your body has gotten used to it being high. It is normal and a comfort zone. The problem is, the body does not know what is best for it in this case. It has been found that a sustained blood sugar above 140 will cause damage to your body. Whether it is causing beta cell damage, eye damage, damage to your kidneys, or any other area that out of control diabetes effects, it is occurring. So you cannot trust your body to tell you what it is doing. Always verify.

Let’s say as an example that you have been averaging 400 as a blood sugar level and you finally decide that you are going to modify your carb intake by going keto. Within 24 hours your blood sugar drops to the 250-300 range. Your body falls out of that false comfort zone you have been killing yourself in. It starts giving you signals (anxiety and panic attacks) that you are having a low blood sugar episode. And yet that 250-300 range is still above the point where no damage occurs. Your scale is all messed up from being so high for so long. That is why we suggest a gradual reduction in blood sugars of about 50 points every 48 hours, or so until you get down to where you should be. This gradual reduction amount will vary from individual to individual and has many factors involved.

If you take insulin shots or blood sugar lowering meds, you should contact your doctor and have him put you on a sliding scale for insulin, and perhaps an eventual reduction in the meds you are taking as your number start coming down. This will reduce or eliminate actual hypoglycemic episodes. Some MD’s may want to argue with you stating that you need carbs to be healthy. This is not true. The body is miraculous in that it is able to convert what it needs. If it needs glucose, it can convert protein into it, which is called gluconeogenesis. The nice thing about this conversion is it will only convert what it needs so there will not be an excess to store and convert into fat. By removing carbs from your diet you should eventually need less insulin and/or medicine. Again this will vary from person to person on what you need to do. Getting your numbers down into a non-dangerous range is critical to gain your health back.

One of the big benefits of reducing your BG (blood glucose) is that your body will start to heal itself as much as it can. After you go into ketosis and get over the carb flu, (which I will get into later) you will start to feel better, feel more youthful and have less pain and less bathroom trips from having to pee. Again, this healing will vary from person to person and may be a very long, involved process. The only thing you have to gain is as much of your life back as you can get.

After being on a ketogenic diet for a while some people cannot understand when they have doing good with low numbers, all of a sudden they start having higher morning numbers, even though they have changed nothing else in their daily routine. This can be caused by several things. The one I will discuss is a liver glucose dump. You may want to do additional study about the Somogyi Effect and Dawn Phenomenon for additional info on high morning numbers.

Many suffer from what is called a glucose dump. The liver is used as a storage area for excessive glucose and has been doing that since cavemen walked the Earth. It was natures’s way of how to store fuel for lean times in the feast and famine eating habits back then. Cavemen used to pack on the pounds in the summer when food was abundant, then almost starve to death in the lean winter months. How it works is if your body determines you are running out of fuel (glucose) it will send an emergency request to the liver to release glucose to stop it from what it thinks it is starving to death. Remember, up above we were talking about your body not really having a correct blood sugar scale? Same difference when it thinks you are starving. Odds are you are not. This usually happens in the wee hours of the morning when we are asleep. Too much insulin or meds can also stimulate this to occur. Many of us have found that eating a small amount (teaspoon to tablespoon) of either peanut butter or even grass fed butter just before bed stops this from happening. Just that little amount for some people makes all the difference.

The long term goal is to remove or deplete that store of glucose out of the liver. Remember, the body can convert glucose if it needs it, so by reducing your carb intake over time will eventually empty your liver of most of that excess glucose. Again, it will vary by individuals how many carbs you can eat a day and still stay in ketosis. Which is why you should not take a day off or a cheat day. This could throw you back to burning glucose as your main fuel instead of fat. It makes it very hard to get back on track if you drop out of ketosis. Remember, you are fighting your body for the fuel it wants to use. Carbs are easier, very addictive, and it is the lazy way for the body to maintain itself. Why it is not built in it to realize the very carbs it is craving is slowly killing it off I cannot say.

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Anyway, it is all trial and error and if you fall, pick yourself up and dust yourself off, and begin again. When you have gone through the carb flu a few times (which I will get into next) you will be less enthusiastic to have a cheat day. It just isn’t worth it.

As I have said before your body has used glucose as it’s primary fuel probably since you were little. And your family was only following societies recommendations. But let me ask you a question. A rancher raises cattle. Now he wants to be the best rancher he can be so he wants to make the most from the sale of his cattle, right? He doesn’t want them skinny, he wants them big, full of fat to marble and tenderize that nice piece of beef. Should he feed them fat to make them fat? Of course not. The rancher knows that fat will not make his cattle fat. Only grain will do that. So if grain makes them fat, why is it suggested that we eat grains and carbs? Many think it is a conspiracy to make us fat and sick so that they can make money off of us for prescriptions, surgeries, and care. That is not what I am here to discuss, so let’s move on. It is, however, food for thought, huh!

fluseason

Carb flu can be terrible at times. And each person experiences it differently. It is a withdrawal from sugars and carbs. You body is addicted and craves them. It doesn’t like to burn fat for fuel. It is not as easy to do so. You will probably have the flu for about 10-14 days, maybe less. Eating too many carbs while converting could prolong this, having you sitting on the fence trying to cross into ketoland. That is why it is important to reduce carbs as quickly as you can. You have to balance that with the false hypos, but luckily the carb flu shouldn’t hit until after you have pretty much stabilized your blood sugars.

The way to monitor your progress of going keto is using ketosticks. They are test strips that you use to check for ketones in your urine. You need to reduce carbs until you find ketones in your urine. Then you can maintain the ketosis by keeping carbs down and daily checking. Times of checking will vary the ketones present, based upon when meals were taken. Usually the best time to test is first thing in the morning. It may show a larger amount of ketones present since you have slept and not ate and your urine is probably more concentrated. Some people save money by cutting their ketone strips in half, getting two tests out of each strips. You may want to try this.

Last but certainly not least, when you change your diet, you may become constipated. Eating a higher amount of healthy fat will help this and you may even have to resort to a softener until your body adapts. This condition won’t last forever and should be viewed as another aspect of carb withdrawal.

Here are a few ways to minimize the carb flu:

Any problems can be minimized and sometimes entirely cured by getting enough water and salt into your system.

For example try adding half a teaspoon of regular salt to a large glass of water. Drink it. This may reduce or eliminate side effects in 15-30 minutes. If so, this may be repeated once daily if needed during the first week.

A better-tasting option is to use broth, e.g. chicken, beef or bone broth.

Make sure to eat enough fat. Going low carb, low fat is a recipe for starvation and feeling hungry and tired. You should never endure hunger as you start low carb. A proper low-carb diet contains enough fat to feel satisfied and energetic. This can speed up the transition and minimize the time spent feeling low when starting low carb.

So how do you get enough fat when eating low carb? There are any number of options, but when in doubt add butter to whatever you’re eating.

If adding salt and water (and fat) do not completely eliminate the induction flu the best option is usually to hang in there. Any remaining symptoms are likely to be resolved within days, as the body adapts to low carb and starts burning fat for fuel.

If necessary it’s of course possible to have some carbs and make the transition to low carb more gradual and slower. This is not recommended as a first option, as it slows down the process and makes the benefit of weight loss etc. less immediately noticeable.

Here are some additional links for more study. Hang in there! If you can get through the hard part you have it made.

False Hypos

5 hypo myths

 

carb or keto flu

This to shall pass

LC Side Effects

History of Diabetes

insulin kit

Diabetes History

Diabetes has been with us for a long time. Here is diabetes history in a convenient timeline:

1552 BC – Written on a 3rd Dynasty Egyptian papyrus, physician Hesy-Ra mentions frequent urination as a symptom. This is the earliest known record of diabetes.

1500 BC — Ancient Hindu writings note that ants are attracted to the urine of people with a mysterious emaciating disease.

500 BC — The first descriptions of sugar in the urine and its occurrence in obese individuals.

250 BC — Apollonius of Memphis is credited with coining the term “diabetes”, meaning to go through, or siphon, for a disease that drains patients of more fluid than they can consume.

1st Century AD – The Greeks describe the disease as “a melting down of the flesh and limbs into urine.”

164 AD – Greek physician, Galen of Pergamum, diagnoses diabetes as a kidney ailment.

Up to 11th Century – Since the urine of people with diabetes is thought to be sweet tasting, diagnosis is often made by “water tasters” who drink the urine of those suspected of having diabetes. Mellitus, the Latin word for honey, is added to the term “diabetes”.

16th Century – Paracelsus identifies diabetes as a serious general disorder.

For thousands of years, no one knows how to live with diabetes, let alone treat or cure it. Children with diabetes often die within days of onset and older people deal with devastating complications. Remedies range from herbs to bleeding.

1776 – Dobson finds a substance like brown sugar in appearance and taste when diabetic urine evaporates. He also notes a sweetish taste of sugar in the blood of diabetics. He observes that, for some people, diabetes is fatal in less than five weeks and, for others, is a chronic condition. This is the first time that a distinction between Type 1 and Type 2 has been made.

1797 – Dr. John Rollo—a surgeon in the British Royal Artillery—published a book entitled An Account of Two Cases of the Diabetes Mellitus.  He discussed his experience treating two diabetic Army officers with a high-fat, high-meat, low-carbohydrate diet. .

1798 – Rollo documents excess sugar in the blood, as well as the urine.

Early 1800′s – Researchers develop the first chemical tests to indicate and measure the presence of sugar in the urine.

1848 – Bernard discovers that glycogen is formed by the liver and speculates that this is the same sugar found in the urine of diabetics. This is the first linking of diabetes and glycogen metabolism.

Late 1850s – The French physician, Priorry, advises diabetes patients to eat extra large quantities of sugar as a treatment. Oops! This won’t be the last time that strange and unhelpful treatments for diabetes will be tried.

1869 – Langerhans, a German medical student, announces the pancreas contains two types of cells – one set secretes the normal pancreatic fluids, while the function of the other is unknown. Later, these cells are identified as the “islets of Langerhans”, which help produce the hormone insulin.

1870s – French physician, Bouchardat, notices the disappearance of sugar in the urine of his diabetes patients during the food rationing in Paris during the Franco-Prussian War and formulates the idea of individualized diets.

1889 – Minkowski and von Mering, at the University of Strasbourg, France, remove the pancreas from a dog to determine the effect on digestion and discover that diabetes develops.

In 1897, the average life expectancy for a 10-year-old child with diabetes is about 1 year. Diagnosis at age 30 carries a life expectancy of about 4 years. A newly diagnosed 50-year-old might live 8 more years.

1908 – Zuelzer extracts a pancreatic “substance” and injects it into five diabetes patients. Although sugar in the urine is reduced or disappears, the side effects of treatment are extreme and unacceptable.

1909 – de Meyer of Belgium proposes the name “insulin” (Latin: insula, island) for the unknown pancreatic substance.

1911 – Benedict devises a new method to measure urine sugar (Benedict’s Solution).

1900-1915 – Diabetes treatment includes: the “oat-cure” (daily allowance is approximately eight ounces of oatmeal mixed with eight ounces of butter, eaten every two hours), the milk diet, the rice cure, “potato therapy”, opium, and overfeeding to compensate for the loss of fluids and weight.

1913 – Allen’s book, Studies Concerning Glycosuria and Diabetes, stimulates a revolution in diabetes therapy.

1910-1920 – Allen and Joslin are considered the two leading diabetes specialists in the United States. Joslin believes that diabetes is “the best of the chronic diseases” because it was “clean, seldom unsightly, not contagious, often painless and susceptible to treatment”.

1916 – Allen promotes a strict diet regimen, which is soon widely adopted. Allen believes that the diabetic’s body cannot use food, so he limits the amount of food allowed patients. Patients were admitted to the hospital and given only whiskey mixed with black coffee (or clear soup for teetotalers) every two hours from 7 am to 7 pm. This diet is followed until there is no sign of sugar in the urine – usually 5 days or less. A strict diet follows. Outcomes are better than ever seen before for those with Type 2 diabetes. Unfortunately, those patients with Type 1 commonly die during the treatment, likely from starvation. A few young people do survive and become the first insulin users.

1919 – Allen publishes Total Dietary Regulation in the Treatment of Diabetes, with exhaustive case records and observations of 76 of his 100 diabetes patients. He becomes the director of diabetes research at the Rockefeller Institute.

1920 – Banting conceives of the idea of insulin after reading Moses Barron’s The Relation of the Islets of Langerhans to Diabetes with Special Reference to Cases of Pancreatic Lithiasis in the journal: Surgery, Gynecology and Obstetrics. With help from Best, Collip and Macleod, Banting continues experimenting with different pancreatic extracts on de-pancreatized dogs.

1921 – Paulescu, a distinguished Romanian scientist, publishes an article describing his successful isolation of “pancreine” – insulin.

1921 – Insulin is “discovered”. A de-pancreatized dog is successfully treated with insulin.

1921 – Banting presents The Beneficial Influences of Certain Pancreatic Extracts on Pancreatic Diabetes, summarizing his work at a session of the American Physiological Society at Yale University.

1922 – In Toronto, one of Collip’s insulin extracts is tested on a human being, a 14-year-old boy named Leonard Thompson. This test is considered a success by the end of the following February.

1922 – Eli Lilly and the University of Toronto strike a deal for the mass production of insulin in North America.

1923 – Banting and his colleague, Macleod, are awarded the Nobel Prize in Physiology or Medicine. Banting shares his award with Best; Macleod shares his with Collip.

While insulin can prevent early death from diabetic coma, insulin treatment does not prevent the chronic, disabling and sometimes deadly complications of the disease.

1923 – Eli Lilly begins commercial production of insulin. The Toronto group calls the substance “insulin”; Eli Lilly calls their product “Isletin Insulin.”

1925 – Home testing for sugar in the urine is introduced. Eight drops of urine is mixed in a test tube with 6 cc of Benedict’s solution provided by the doctor. The tube is put into boiling water for five minutes. The color of the liquid indicates the presence of sugar: greenish (light sugar), yellow (moderate) or red/orange (heavy).

1930s – Insulin is further refined. Protamine zinc insulin, a long acting insulin that provides greater flexibility for diabetics, is introduced. (It actually remained on the market until several years ago.)

1936 – Research by Himsworth (UK) divides diabetics into two types based on “insulin sensitivity.”

1940′s – The connection is made between diabetes and long-term complications such as kidney and eye disease.

1944 – A uniform insulin syringe is developed and diabetes management becomes more standardized.

By 1945, a newly diagnosed 10-year-old has a life expectancy of 45 years; a 30-year-old has 30.5 more years; and a 50-year-old might have 16 more years to live.

1948 – Joslin writes about the “unknown diabetic” in Postgraduate Medicine. Although a million people are known to have diabetes, he speculates a million more have it but don’t know it. He is the first expert to emphasize that insulin alone cannot solve all diabetes-related issues.

Late 1940′s – Helen Free develops the “dip-and-read” urine test (Clinistix), allowing instant monitoring of blood glucose levels.

1950s – Specialists still recommend against marriage for people “with hereditary diabetes”.

1951 – Lawrence and Bornstein measure the amount of insulin in the blood. They find that older and obese patients with diabetes do have insulin, but those who are young have none.

1955 – Oral drugs that help lower blood glucose levels are introduced.

1959 – Two major types of diabetes are recognized: Type 1 (insulin-dependent) diabetes and Type 2 (non-insulin-dependent) diabetes.

1960′s – Home testing for glucose levels in the urine increases the level of control for people with diabetes.

1964 – The first strips for testing blood glucose are used. A drop of blood is placed on the paper strip for 1 minute, and then washed off. Comparing the color to a color chart provides a rough indication of blood glucose levels.

1965 – Instant glucose is developed.

1966 – Doctors at the University of Manitoba perform the first pancreas transplant.

1970 – First blood glucose meter (Ames) is introduced. It is intended for use in doctors’ offices and costs around $500.

1970 – Insulin pumps are developed.

The development of testing equipment and supplies provides patients with much greater control and flexibility in the management of their diabetes.

1970 – Laser therapy is used to help slow or prevent blindness resulting from diabetes.

1973 – U-100 insulin is introduced.

1976 – HbA1c test is introduced.

1978 – Testing of the first recombinant DNA insulin is announced.

Until this date manufacturers of insulin have had to stockpile animal pancreatic tissue. This changes dramatically with the development of DNA technology that allows the manufacturing of a genetically engineered “human” type of insulin.

1978 – The National Diabetes Information Clearinghouse (NDIC) is established to increase knowledge and understanding about diabetes among patients, health care professionals and the general public.

1983 – The first biosynthetic human insulin is introduced.

1983 – “Reflolux”, later known as “Accu-Chek”, is introduced allowing relatively easy and accurate blood glucose self-monitoring.

1986 – Insulin pen delivery system is introduced.

1990 – Defeat Diabetes Foundation established to address the issue of prevention, which was not being met by existing diabetes related organizations.

1993 – The landmark clinical trial Diabetes Control and Complications Trial (DCCT) publishes its report. The study clearly demonstrates that more active self-management through nutrition, activity and monitoring of glucose levels (and adjustments) delays the onset and progression of long-term complications in Type 1 individuals. The study results shows proper management reduces risk complications significantly for eye disease (76%), kidney disease (50%) and nerve disease (60%).

1993 – Instant Glucose tablets are introduced.

1996 – The FDA approves the first recombinant DNA human insulin analogue, lispro (Humalog).

1990-1997 – External insulin pumps allow closer control and freedom from multiple injections. More sophisticated insulin analogues are introduced which offer faster action, less risk of reactions and more flexibility for diabetes management.

More than 300 insulin analogues have been identified, including 70 animal insulin’s, 80 chemically modified insulin’s and 150 biosynthetic insulin’s. These allow physicians the ability to customize treatment, reduce side effects and have improved outcomes.

2003 – The names Insulin Dependent Diabetes Mellitus (IDDM) for Type 1 and Non Insulin Dependent Diabetes Mellitus (NIDDM) for Type 2 diabetes are formally dropped.

The life expectancy for people with diabetes in 2004 is still lower than that for the general population by about 15 years.

2014 – 26 million Americans have diabetes and 1 in 3 of them don’t know it. Another 79 million Americans are categorized as “pre-diabetic” and are at risk of developing diabetes in the next ten years if they don’t make appropriate lifestyle changes.

Sources

http://www.britannica.com/eb/article?tocId=45578

http://www.cygn.com/overview/history.html

http://diabetes.about.com/library/blNIHdiabetesoverview8.htm

http://www.diabetes.ca/Section_About/timeline.asp

http://inventors.about.com/gi/dynamic/offsite.htm?site=http://web.mit.edu/invent/iow/free.html

http://www.postgradmed.com/issues/1997/04_97/diabetes.htm

http//www.DefeatDiabetes.org

– See more at http://dartmed.dartmouth.edu/winter08/html/diabetes_detectives.php

Intermittent Fasts

 

fast

Fasting is nothing new. In fact, we have been doing just that for hundreds of years. And, if you want to go back even farther to caveman times, when we were hunter gatherers, they were many a winter when food was scarce, causing imposed rationing and starvation. The people who made it through these lean times we able to better store energy as fat.

 

For additional information, read this link: https://diabetictreatmentalternatives.wordpress.com/2014/02/27/why-am-i-fat/

And this worked well until the agricultural revolution came along. Then, with proper food storage there was an abundance of food year round. But the genes didn’t forget. And still tried to store food in the form of fat in the body. After all, it was only doing what it was designed to do.

Fast forward to the late 1700’s. when a physician named John Rollo developed a mostly meat diet (reduced carbohydrates) to treat what is now known as type 2 diabetes. Then, in the 1800’s, several doctors started using starvation therapy on their diabetic patients with some success. That is where many of the diets and fads come from today.

When insulin was discovered, and then more and more treatment drugs became available, it was much easier to eat what you wanted and take a shot or a few pills to counteract the meal. Modern medicine forgot about the earlier research. After all, better living through chemistry, right? Some believe that large grain companies, the American Medical Assn., and the American Diabetes Assn. conspired to create and promote easily and cheaply made products that were mostly carbohydrates and just exactly what the body needed to store fat for those long, lean winters. Moreover, it was publicly avowed that carbs were the “perfect” food and everyone needed them to grow and develop correctly. What they didn’t tell us was that those carbs activated pleasure receptors in our brains that were as strong as heroin and cocaine use. No wonder we were set up to fail and that is why it is so hard to get away from carbs and the way they make us feel.

As the years and the decades fled past, whole populations became morbidly obese, with heart disease, high blood pressure, and diabetes at epidemic proportions. And yet, all the body was doing was what nature had evolved it to do. Store that food for the cold long winter when food was scarce.

Not only those factors played a part, but some began to question and research carbs. As I said earlier, it was found that our brains are so wired that eating carbs actually cause us to crave more carbs, exactly like a drug addiction.

No wonder we are in so much trouble today as a society. Not only does the stuff we eat make us want more, those we have come to believe and hold in high esteem are telling us that this is “good” for us to do, our genes are designed to do what they have been programmed to do and save that fat for a rainy day. No wonder so many people have failed at maintaining their health, their weight, and their diet.

Those of us with diabetes, have developed insulin resistance, either through the inability to produce it (type 1) or not being able to produce enough to handle those high carb meals (type 2). Prolonged bad eating habits and fat storage has made many of us unable to live without insulin and medicines.

Not only the type of food, but the quantity also. Our satiation point (when we feel full) does not happen quick enough when eating to stop us from overeating every meal. Then all we want to do is crawl in a corner and hibernate. Again, nature’s way of making sure we pack on the pounds when the food is available.

So what can we do? It seems that the cards are stacked against us and we are doomed to failure.

We must begin the arduous task of fighting back. We have to find what works for us and outsmart our body and our genetic heritage. We must not take for granted that any group or organization is out for our best interest in the suggestions about food, health, and nutrition. In short, we must become our best advocate for our own health.  I know this sounds like a daunting task, but it can be done. Your motivation is to be able to take your life and your health back. Substantial motivation indeed.

OK, before we get into the nuts and bolts, some cautions. Make sure you work with your doctor when doing anything suggested here. He may grumble a little at first, but when he realizes you are serious about controlling your health one of two things will happen: He will either agree with you and offer his help or adamantly refuse and you will need to find another doctor. Stick to your guns. You are not only doing this for yourself, you are helping to turn the tide for others. We are the pioneers in our own care. Someday, people will look back on all the changes that are occurring right now and say that this was when we started taking back our health. So, not only are you fighting for yourself, your friends and family, you are fighting for future generations that are to come.

The following are things that I have found to help me. Each one of you need to learn what works and what doesn’t work for you. Hope you have good luck with these. They are not in any particular order. Find what works for you!

Evening meals: One of the worst things we can do is eat late into the evening or right before bed. This gives the body an opportunity to convert most of that food into fat. Many say that you should not eat past 6-7pm to avoid this happening.

Pyramiding Meals: It is said that one should eat like a King for breakfast, a Prince for lunch, and a Pauper at Supper. That is a fancy way of eating your biggest meals early in the day and the lightest in the evening. This way you are ingesting the most calories when you are most active.

Fasting: There are many, many different ways to fast. And the one we are specifically targeting here is the intermittent fast. Here is a very good link to learn about the different types you can do:

http://dailyburn.com/life/health/intermittent-fasting-methods/

My experience with fasting has taught me some very important facts about how I lose or gain weight and what are the best fasts for me.

CHART WEEKLY.1

The above chart is a 7 day fast. As you can see on the hunger scale to the left that my hunger peaked about 24 hours in and then started down, making the fast much easier the last 4 days. How much weight did I lose? You would think a lot, but it wasn’t that much.

Our bodies are designed (remember our caveman genes) to slow down our metabolism if we stop eating. It becomes very sparing in burning calories. In fact, if you are not careful it will actually start dissolving muscle and burning it with some fat. The less lean muscle we have the slower our metabolism needs to work. It is a survival mechanism of the body. So a 7 day fast can actually do more harm than good. Now, let’s look at the next chart.

TEMPLATE CHART WEEKLY

This intermittent fast is a 2-1-2-1-1 fast. I call it the twenty-one-two-eleven fast. For the first 2 days you fast just on liquids. This keeps your hunger level as high as possible. By the end of the second day the hunger level has fallen almost completely off. Day 3 you eat just protein and fat only. This resets the metabolism and the start of day 4 you go back to the liquid fast through day 5, again peaking the hunger factor and starting back down to the sixth day. On day 6 you reset again with protein and fat. This brings you to the free day. Some will call it a cheat day. The solid food you ate on day 6 will quell some of your hunger on day 7 so you don’t completely pigout. After day 7 the cycle repeats.

The important thing here is that you are keeping your metabolism going. You also can tailor a exercise and strength training program (more about that later) to take advantage of the cycle. More cardio on Days 1,2 and 4,5. Strength train on Day 3 and 6 or 7. This allows your body to burn more calories when doing the liquid fast and then build lean muscle when eating the protein and fat.

I am excited to put this into practice. I will write more when I feel the need. Hope this works for you as well as I know it will work for me!

 

Emergency Plan for the Diabetic

hypo

No matter whether you have high blood sugar or it drops low, you will eventually ride what us diabetics call our special roller coaster of highs and lows. Knowing what to do when either situation happens is critical, especially for lows, which can cause coma and eventual death. It is said that hyperglycemia (high blood sugar) will kill you slowly with complications or stroke and hypoglycemia (low blood sugar) can kill you quickly with unconsciousness, coma, and death.

That is why it is critical to have an emergency plan. Decades ago I managed a small apartment complex in Phoenix, AZ. 99% of the residents were elderly, many in their 80’s and a few even in their 90’s. Without getting up in their business, but still being concerned for their welfare, I talked them into a buddy system. Them and a neighbor would pair off and each morning they would open up their living room drapes about 6″. If anyone’s drapes weren’t open by a certain time, we would do a welfare check. Only lost a couple of them in the 5 years I was there.

You doctor may or may not have explained the dangers of taking meds that are designed to lower your blood sugar. If you take insulin, either Basal (long acting insulin) or Bolus (fast acting to cover meals) you may occasionally miss judge the amount and end up being too high or too low.

Not only that, dietary changes will cause your medicine and insulin needs to change. Most of the Bolus shots are for carbohydrates and some protein. If you start doing the Low Carb/Moderate Protein/High Fat WOE (Way of eating) it will eventually lower you insulin demand. As you get better with lower natural numbers, you will need less and less medicine and insulin. This is exactly what every diabetic longs for. To be as normal as possible. Even though we can’t eat many carb laden foods, if we can manage our diabetes with little or no medicine or insulin, that is considered a victory.

So, back to the emergency plan. First, we will discuss symptoms. They are numerous and here is a very complete list of lows, the most important of the two.

https://diabetictreatmentalternatives.wordpress.com/2014/03/19/signs-and-symptoms-of-hypoglycemia/

Hyperglycemia (high sugar) has it’s own set of symptoms and usually will not need an emergency plan, just a long term approach to lowering it. You can research here at this link:

https://www.google.com/webhp?sourceid=chrome-instant&rlz=1C1CHFX_enUS565US565&ion=1&espv=2&ie=UTF-8#q=hyperglycemia+symptoms

The following is a checklist that your emergency people you have designated need to know. Probably be a good idea to have them read this several times.

Low Blood Sugar: Emergency Care – Topic Overview

This information is for people who may help you if you are too weak or confused to treat your own low blood sugar from diabetes or some other health condition that can cause low blood sugar. Make a copy for your partner, coworkers, and friends. If your child has diabetes, you need to provide a copy for teachers, coaches, and other school staff.

If the person has type 2 diabetes and is taking medicine that can continue to cause low blood sugar, stay with the person for a few hours after his or her blood sugar level has returned to the target range.

  • Make sure the person can swallow.
    1. Lift the person’s head so that it will be easier for the person to swallow.
    2. Give the person ½ teaspoon of water to swallow.
  • If the person can swallow the water without choking or coughing:
    1. Give him or her 4 fl oz (118 mL) to 6 fl oz (177 mL) of liquid (juice or soda pop) from the list of quick-sugar foods.
    2. Wait 10 to 15 minutes.
    3. If a home blood sugar meter is available, check the person’s blood sugar level.
    4. Offer the person more quick-sugar food if he or she is feeling better but still has some symptoms of low blood sugar.
    5. Wait 10 to 15 minutes. If possible, check the blood sugar level again.
    6. When the person’s blood sugar returns to normal, offer the person a snack (such as cheese and crackers or half of a sandwich).
    7. If the person becomes more sleepy or lethargic, call 911or other emergency services.
    8. Stay with the person until his or her blood sugar level is 70 milligrams per deciliter (mg/dL) or higher or until emergency help comes.
  • If the person chokes or coughs on the water:
    1. Do not try to give the person foods or liquids, because they could be inhaled.
    2. Give the person a shot of glucagon if one is available. Follow the directions given with the glucagon medicine. View a slideshow of steps for preparing a glucagon injection slideshow.gif and a slideshow for giving a glucagon injection slideshow.gif.
    3. After you give the glucagon shot, immediately call 911 for emergency care.
    4. If emergency help has not arrived within 5 minutes and the person is still unconscious, give another glucagon shot.
    5. If a home blood sugar meter is available, check the person’s blood sugar level.
    6. Stay with the person until emergency help comes.
  • If the person is unconscious but not having a seizure:
    1. Turn the person on his or her side, and make sure the airway is not blocked.
    2. Give the person a shot of glucagon if one is available. Follow the directions given with the medicine. View a slideshow of steps for preparing a glucagon injection slideshow.gif and a slideshow for giving a glucagon injection slideshow.gif.
    3. After you give the glucagon shot, immediately call 911 for emergency care.
    4. If emergency help has not arrived within 5 minutes and the person is still unconscious, give another glucagon shot.
    5. If a home blood sugar meter is available, check the person’s blood sugar level.
    6. If the person becomes more alert, carefully give a quick-sugar food or liquid.
    7. If possible, check the person’s blood sugar level again.
    8. Stay with the person until emergency help comes.
  • If the person is unconscious and is having a seizure:
    1. Get the person in a safe position, such as lying flat on the floor. Turn the person’s head to the side.
    2. Do not try to give him or her anything to eat or drink or put anything in the mouth.
    3. If glucagon is available, give the person a shot of glucagon when the seizure stops.
    4. After you give the glucagon shot, immediately call 911 for emergency care.
    5. If emergency help has not arrived within 5 minutes and the person is still unconscious, give another glucagon shot. Stay with the person until emergency help comes.

dangerous-blood-sugar-level-chart

Those of you that live by yourselves need to take special care and plan for the inevitable lows. Create a buddy program with several people that you can call that can get to you quickly. You might want to give them a way to get in in case you are unconscious. Diabetic Internet groups are wonderful in the fact that someone is always on and has probably had an emergency themselves. There have been several times that I have helped someone with a low and there have been times when I have been helped with a low I was having.
I will say this; usually when you try to bring your sugar up you will be like someone dying of thirst in the desert. You will gobble or chug whatever you can to get back up where you need to be and usually will go straight from a low to a high by taking too much in. Take a small amount, wait 15 minutes, test. If you are still low, then repeat the process. You will eventually start coming back up.
We are planning on an emergency response sheet for anyone wishing to sign up. That way, no matter what time someone will be able to call your contact list or an ambulance for you. This will take a while, so I suggest that you mentor with someone on the board that has been here a while, give them your emergency contact information, and at least have that plan in place.
And as always, I like to say, “Until there is a cure all we have is each other!”

Delayed Stomach Emptying

stomach_male_digestive_system

Gastroparesis is a condition in which your stomach cannot empty itself of food in a normal fashion. It is caused by damage to the vagus nerve, which regulates thedigestive system. A damaged vagus nerve prevents the muscles in the stomach and intestine from functioning, preventing food from moving through the digestive system properly. Often, the cause of gastroparesis is unknown.

However, the causes of gastroparesis can include:

  • Uncontrolled diabetes
  • Gastric surgery with injury to the vagus nerve
  • Medications such as narcotics and some antidepressants
  • Parkinson’s disease
  • Multiple sclerosis
  • Rare conditions such as: Amyloidosis (deposits of protein fibers in tissues and organs) and scleroderma (a connective tissue disorder that affects the skinbloodvessels, skeletal muscles, and internal organs)

How your stomach works 

Most people don’t know that the stomach lies high in the left upper abdomen protected by the lower rib cage. Empty, the volume of the stomach “pouch” is less than one-half cup. As you eat, the stomach’s muscular wall can relax and expand to hold about three pints of sustenance. The stomach’s job is to liquify solid food preparing it for digestion and absorption in the small intestine. This is done by mixing the food with powerful digestive juices for several hours. To hold the food within the stomach there are two valves. At the top of the stomach is the lower esophageal sphincter (LES) which prevents backsplash of stomach contents upward into the esophagus. At the bottom of the stomach is the pylorus which controls the “drain” of the stomach. 

Once these two valves are closed, muscular contractions called peristaltic waves ripple through the stomach squeezing gently in the upper part (fundus), more powerfully lower down (antrum). These contractions are controlled by a stomach pacemaker, much like the heart, and travel through the fibers of the vagus nerve. When the pacemaker fires, this muscular churning motion mixes the food particles with powerful hydrochloric acid and the enzyme, pepsin. Produced by the stomach, these strong chemicals convert the food to about the consistency of cream of potato soup. 

Eventually the pylorus relaxes slightly, opening the stomach’s drain. The stomach muscle contracts and the now liquefied food is pumped a little bit at a time through the valve and into the small intestine where the digestive process occurs. 

Pump failure 

When all is working, the fullness we feel after eating a big meal gradually fades as the stomach empties its contents into the small intestine. After a few hours, the stomach is completely empty and ready for the next meal. 

What if the stomach pacemaker would slow or the pump fail? Then the stomach would drain much more slowly and not empty completely between meals. With the next meal, you would feel bloated and perhaps nauseated. There would be no room for more food and vomiting of undigested food might occur. Each meal would be an ordeal. You might be afraid to eat and begin to lose some weight. This is what patients with gastroparesis have to put up with each day. 

What is gastroparesis? 

Gastroparesis (gastric = stomach; paresis = paralysis) literally means stomach paralysis. It is a condition in which the stomach muscle becomes slow and weakened. Following a meal, it takes too long for the stomach to empty its contents into the small intestine. 

What are the symptoms? 

One problem in identifying gastroparesis is the fact that the symptoms are often vague. Most symptoms occur because the stomach doesn’t empty completely. Some residual food is always present. This may cause excessive fullness after meals, frequent burping, acid-reflux, nausea, and abdominal distention. Vomiting of undigested food often occurs 1 to 3 hours after meals. Individuals often complain of early satiety – feeling full before the meal is finished. Eventually, fear of eating may lead to unplanned weight loss. Persistent vomiting can cause low blood potassium, dehydration, and malnutrition. Diabetics may have complications because of poor blood sugar control. 

What causes gastroparesis? 

The cause is not known, but gastroparesis is a common complication of Type 1 insulin-dependent diabetes occuring in about 20% of patients – especially in those who have developed other signs of nerve damage (diabetic neuropathy) such as numbness or burning of the feet. People with Type 2 diabetes get it also, but less often. Diabetic gastroparesis can be a vicious cycle since diabetes causes nerve damage which leads to gastroparesis. And gastroparesis can worsen diabetic control since delayed stomach emptying makes digestion unpredictable which results in uneven blood sugar levels. Gastroparesis may also be a complication of stomach surgery for ulcer disease or weight loss. Some systemic disorders such as kidney failure, lupus, Parkinson’s disease, sclerodema, and thyroid disorders can also delay gastric emptying. Up to 30% of individuals with gastroparesis are idiopathic, meaning that there is no identifiable cause. It is felt that some of these may be due to an acute viral infection. Lastly, some medications such as anticholinergics (antispasmodics) can worsen the situation. 

How is gastroparesis diagnosed? 

Not everybody who is bloated has gastroparesis. In fact, most of the time, bloating and exessive fullness is caused by Irritable Bowel Syndrome (IBS). But, when symptoms are severe, the possibility of gastroparesis must be considered, especially in diabetics. Of course, prior stomach surgery, certain systemic disorders, and offending medications must be ruled out. 

If gastroparesis is suspected, blood tests are usually done to assess diabetic control and nutritional status. In addition, three imaging studies are available:

  • An Upper GI Series x-ray with barium may be done to obtain some information about the size of the stomach and determine if any retained food is present when fasting. Occasionally, a bezoar is found. This is a large ball of undigested vegetable matter that is trapped inside the stomach.
  • In most cases, a Gastroscopy “scope” test is performed to rule out more serious conditions such as a blockage due to ulcer disease or stomach cancer.
  • The most important test is a radioisotope gastric-emptying scan done at the hospital nuclear medicine department. The patient is given a meal that contains a radioisotope, a slightly radioactive substance that will show up on the scan. The dose of radiation from the radioisotope is small and not dangerous. After eating, the patient is asked to lie under a large geiger counter that detects the radioisotope and shows an image of the food in the stomach and how quickly it leaves the stomach. The test takes 2 to 4 hours. Gastroparesis is diagnosed if more than half of the food remains in the stomach after 2 hours.

What is the treatment? 

As yet, there is no cure for gastroparesis, but in most cases, symptoms can be improved with treatment. Regardless of the cause, treatment programs are fairly similar.

  • Diet
      Changing how and what foods are eaten is helpful. It is best to eat six small meals a day, instead of three large ones. Liquid dietary supplements are often recommended since liquid meals pass through the stomach more easily and quickly. Avoid high fat foods that naturally slow gastric emptying and foods high in fiber like citrus and broccoli because the indigestible part will remain in the stomach too long.

  • Medications
    • Propulsid (cisapride) was developed to treat this condition and was of benefit to thousands of patients. Unfortunately, it was linked to about 300 cases of heart rhythm irregularity including 80 deaths and was taken off the market in 2000. With the removal of Propulsid, an older drug, Reglan (metoclopramide), has again become the drug of choice. It has been shown to be effective in the acute management of many gastroparetic conditions, but often loses its effectiveness over time. It can be given by mouth, intravenously (into the vein), subcutaneously (under the skin), and rectally. Unfortunately, side effects are common including drowsiness, loss of menstrual periods, impotence, and muscle spasms. With prologed use, some patients develop a Parkinson’s-like tremor. Benadryl can limit some of the side effects but worsens the drowsiness.
    • Erythromycin has become the gastric prokinetic of choice for those patients who fail to respond to conventional agents. This antibiotic also acts to stimulate the muscles of the stomach to contract. It can be given intravenously and by mouth.
    • Domperidone (Motilium, Janssen) is another drug that improves gastric emptying and may have less side-effects. It has been available overseas (and even over the counter in Europe), but is not FDA approved in the US.
    • None of these drugs are totally effective and without side effects. Research is ongoing. Two new drugs that may possibly be helpful are Zelmac (tegaserod), a new drug for Irritable Bowel Syndrome with constipation and Viagra (sildenafil), which is marketed for male erectile dysfunction, but has also shown some benefit. Researchers at Johns Hopkins University found that part of the delay in stomach emptying occurs as a result of lack of nitric oxide in stomach tissues. The same basic molecular problem causes impotence in men. Experiments have shown that in mice Viagra reversed gastroparesis. Human trials are underway.
    • When nausea is a predominent symptom, a separate anti-nausea drug is often added such asCompazine (prochlorperazine) or Trans-Scop (scopolamine patches). But, again, side effects are common. In severe cases Zofran (ondansetron) may be used, but is very expensive. In milder cases of nausea, accupressure wrist bands are a non-invasive method that most patients tolerate well.

  • Surgery
      Surgery is seldom done for gastroparesis, but in severe cases, a feeding jejeunostomy tube can be placed surgically. This thin plastic tube goes through the skin of the abdominal wall and directly enters the small intestine far downstream from the stomach. Special liquid nutrition given through this feeding tube bypasses the mouth, esophagus, and stomach and is delivered directly to the small intestine for absorption.

  • Gastric Pacemaker
        On April 8, 2000, the FDA approved a stomach pacemaker called Enterra (Medtronic Corporation) for “compassionate use”. This electrical device is implanted in the abdomen and functions much the same way a pacemaker works in the heart. Enterra is indicated for the treatment of chronic nausea and vomiting associated with gastroparesis when conventional drug therapies are not effective.

Summary 

Gastroparesis is a common condition that may affect anyone, but most often is seen as a complication of insulin-dependent diabetes, especially in those who have other signs of nerve damage like numbness of the feet. Up to a third of cases have no identifiable cause. Gastroparesis causes early fullness, bloating, nausea, vomiting, weight loss and contributes to poor blood glucose control. In severe cases, it can affect nutrition. Treatment is available, but, as yet, there is no cure. Treatments include changes in diet, better control of blood sugar, oral medications, and, in severe cases, a jejunostomy. Research is promising and new treatments may be just beyond the horizon.

Now, that is what the experts say on the subject. I feel I have had this condition for many years and it either contributed to my diabetes or my diabetes contributed to it. I have been testing several procedures for about 6 months and I have found a great deal of promise in what I am doing now. Follow this link for an explanation of what I am doing currently.  

https://diabetictreatmentalternatives.wordpress.com/2014/02/17/potato-starch-experiment/

What I have found is that:

I now have lowered my blood sugar to almost normal.

I now am experiencing a great deal of energy.

Even though my weight remains close to the same, it is easy to see that I am burning body fat up as it is showing visibly.

Eating as I have been, I do not get very hungry at all. I do run out of fuel and I now that is time for a capsule, my solution, and a coconut oil medallion.

For the one meal I have in the evening, I have found that I can eat limited amounts of foods that as a diabetic I wasn’t able to eat before.

I feel the cayenne capsule stimulates and aids in my stomach digestion. The DE is cleaning colon and small intestine plaque so that the small intestine can absorb the nutrition better. The potato starch is 70% resistant starch that is indigestible in the stomach and small intestine. In the colon it converts into a super food for the friendly flora that complete the digestion process. This gives me more mileage for the food I eat and allows me to go 24 hours between actual meals.

In closing, I would like to say I am very encouraged by my results so far. A very good possibility that others may be able to do this way of life (WOL) also.

Water Calculating

Water

As diabetics, we don’t realize the true importance of drinking enough water everyday and how it can impact our blood sugar levels, our health and weight loss efforts. According to experts in a recent study, drinking just 2 cups of water, which is smaller than the size of a bottled soda, before meals helped dieters lose an extra five pounds yearly and help you maintain your weight loss. Additionally drinking the right amount of water daily can actually speed up your metabolic rate and help to curb overeating when your body confused hunger and thirst. But how much water is enough? And what about the temperature?  Here is what is said about the temperature of the water and how that might effect your weight loss and hunger issues throughout the day!

http://www.livestrong.com/article/521032-does-drinking-cold-water-help-speed-up-your-metabolism/

Here is how to calculate how much water you should drink a day for both health and weight loss benefits.

  1. Your weight: The first step to knowing how much water to drink everyday is to know your weight. The amount of water a person should drink varies on their weight, which makes sense because the more someone weighs the more water they need to drink. A two hundred pound man and 100 pound woman require different amounts of water every day.
  2. Multiply by 2/3: Next you want to multiple your weight by 2/3 (or 67%) to determine how much water to drink daily. For example, if you weighed 175 pounds you would multiple that by 2/3 and learn you should be drinking about 117 ounces of water every day.
  3. Activity Level: Finally you will want to adjust that number based on how often you work out, since you are expelling water when you sweat. You should add 12 ounces of water to your daily total for every 30 minutes that you work out. So if you work out for 45 minutes daily, you would add 18 ounces of water to your daily intake.

To make it a littler easier to calculate how much water to drink everyday, here are the recommended amounts for a range of weights. Remember to adjust for your activity level.

Weight Ounces of Water Daily
100 pounds 67 ounces
110 pounds 74 ounces
120 pounds 80 ounces
130 pounds 87 ounces
140 pounds 94 ounces
150 pounds 100 ounces
160 pounds 107 ounces
170 pounds 114 ounces
180 pounds 121 ounces
190 pounds 127 ounces
200 pounds 134 ounces
210 pounds 141 ounces
220 pounds 148 ounces
230 pounds 154 ounces
240 pounds 161 ounces
250 pounds 168 ounces

Tips for Reaching Your Daily Water Goals

So now that you know how much water you should be drinking everyday, let’s talk about how to make sure you actually get enough. Drinking over 100 ounces of water may seem impossible at first, but with these easy tips you can reach your goal in no time.

  • Drink 2 cups (16 oz) of water before every meal: Science has proven that drinking 2 cups of water before every meal helps you to eat less during meal time and lose weight. If you do this three times daily – at breakfast, lunch, and dinner – you have already consumed 48 ounces of water.
  • Morning and Night: Get into the habit of drinking one glass (16 oz) of water when you wake up and another 8 oz glass before you go to sleep every night. This will add another 24 ounces of water to your daily intake. The easiest way to do this is to keep a glass or container of water at your bedside, that way as soon as you wake up and start your day, you can begin drinking water.
  • Keep Track By Your Container: One thing that has proven to help people consume enough water daily is to buy a special container for their water and set a goal of how many times they will fill and drink the container. For example, if you buy a 16 oz container and need to drink 80 ounces of water a day, your goal would be to drink 5 of those daily. Need to drink more water? Try a larger container.
  • Infuse Your Water With Flavor: Water doesn’t have to be boring and infusing your water with fruit, herbs, and other flavors can make it much easier to reach your daily goal. Try adding cucumber, strawberries,lemons, limes, and fresh herbs to create flavorful water.
  • Bubbles: Consider carbonated and sparkling water in addition to regular water. Many people find that adding sparkling water and 0 calorie flavored water makes drinking water throughout the day more fun. Find yourself drinking lots of expensive sparkling water? Consider buying a sodastream and make your own delicious sparkling beverages at home.

Beginners Links

where to start

When we have new people first join the Diabetic Treatment Alternatives site on Facebook, they are immediately ready to make changes and ask, “Now that I am here, where do I start?” We have compiled a list of links that will help get you going! And as always in the group, ask questions!

First off, let me tell you a little about how our group works and how to get around. We have things categorized to make it easier on everyone. We have a DAILY ROLL CALL, DAILY CHATTER, ANYTHING GOES, DAILY EXERCISE CHALLENGE, and BLOOD SUGAR TUNE-UP. Roll call is where you post your fasting BG numbers. Daily chatter is where we talk about what is going on in your life. Anything goes is our blow-off thread where you can vent. Daily exercise challenge is where we are held accountable to try and exercise more consistently. Blood sugar tune-up is where you request for help. It is perfectly fine to introduce yourself and tell about yourself as an independent thread. We encourage you to use the categories we set up daily and if you are needing help, especially the BS tune-up.

Each day the catagories are reset to keep things fresh. If a question you posted was not answered or you need more information, post again in the correct days’ category. If you see THREAD~CLOSED~THREAD~CLOSED~THREAD~CLOSED, please do not post after that as it causes a great deal of confusion. Thank You!

Since we are such a small staff, we cannot guarantee a response from us unless it is posted in the proper areas. Also, since everyone has a different theory about what works for them, it may be dangerous to take advice out of our categories. And as always, we suggest you speak to your doctor about anything you learn here before trying it.

Here is a link to the history of diabetes:

Article Link (click)

 

Start with this video. This Doctor is speaking the truth that is the basis for this board.

 

This link is one of the first that is very informative and detailed. There is a huge amount of information here. Make sure you go into the different links and learn what many mainstream diabetic never knew!  Lots of good info!

Article Link (click)

 

Dr. Richard Berstein has compiled a series of videos to help the diabetic!

 

Diabetics experience severe pain in some cases and this link gives information about techniques and herbal remedies. A very good read!

Article Link (click)

 

Every diabetic longs to manage their diabetes so well that they are able to stop taking any medicines or insulin. Many of us are successful to some degree in doing this by this WOE. Many times when we first start, our levels are so high and we need so much medicine or insulin that when we change our diets and eat as we should we begin to experience the roller coaster of highs and lows as we become adjusted to the lower levels. This link has very good information that will help you to take precautions in case this ever happens to you. I have personally been down in the 40’s before and that is indeed a scary place to be. It becomes very hard to think and function. Having a plan is essential!

Article Link (click)

 

Is our way of eating safe? Any why do all the main stream people suggest otherwise? Here is a link that will show why they were wrong about fats and our health.

LINK (CLICK HERE)

 

This is a typical food pyramid for low carb/high fat. As you can see, very small amount of fruit and nuts and a great deal of fats and oils.

 

pyramid

Before you begin keto, you should read this link about stuff you will probably run into.

False Hypos and Carb Flu

 

Food choices are always a concern when going keto and Pinterest has many very good articles and recipes. Here are several links:

KETO LINK

LC/MP/HF LINK

BULLET PROOF COFFEE

 

Dehydration is a very real problem with many diabetics. Some have dropped their numbers by as much as 20-30 points by staying hydrated. use the convenient chart to calculate how much water you need in a 24 hour period.

Article Link (click)

 

This goes into brief detail what benefits the LC/MP/HF diet does. There are also links to dig in deeper.

http://www.reddit.com/r/keto/comments/1jqgav/in_ketosis_vs_ketoadapted/

Article Link (click)

 

Why you need to do a food journal

Article Link (click)

 

You need a plan of action when you sugar is extremely low. Planning ahead can save your life!

Article Link (click)

 

Since we have literally exploded with new members recently, and many are struggling with their numbers and carb craving, I though it would be a good idea to add a link that explains different programming methods that has helped many people with these problems. There is even a video at the end that the group helped to create that shows typical craving foods, “places a “toxic” or “poison” sign on top of it, then shows actual pictures of what having uncontrolled diabetes have resulted in. I will warn you ahead, these are not pretty, but we don’t have a pretty disease. Not only does watching this change your look at it, it also will help to let your body know eating these foods is causing damage. Very effective. I still have cravings when I see all the pretty carb-laden packages at the grocery and I practice “seeing” a poison sign floating on top of the food. It has helped a great deal and our hope is that it will help you also!

Article Link (click)

 

You will learn about glycemic load (how a particular food affects your blood sugar). This link will give you an idea of 100 common foods. Just remember that many restaurants will add sugar to it’s products to make them taste better and for you to crave them more.

Article Link (click)

 

Glycemic Index and Glycemic Load

Article Link (click)

 

Pancreas and Beta cell burn-out

Article Link (click)

Fat Fast Firsthand

burn-fat-fast

Since some members in our diabetic group are planning on doing a fat fast in a couple of days, I thought it might be a good idea to do some actual leg work while writing about it to make it easier.

Here are some links to help you get jump started and to help reduce the Keto Flu symptoms.

http://www.bulletproofexec.com/rapid-fat-loss-protocol/

http://eatketo.com/preparing-for-ketosis/

http://ketodietapp.com/Blog/post/2013/04/16/Keto-flu-and-Sufficient-Intake-of-Electrolytes

 

4/14/14 – I started my fat fast today after midnight and so far about 15 hours later I am doing pretty good. So far today I have had about 80 grams of fat in the form of 1 oz. plain coconut oil medallions. I had a bit of coffee with a splash of heavy whipping cream. I also have been taking my PS and DE solution, and have taken 2 doses of it. I also am taking charcoal capsules to adsorb some of the toxins that will come out as the fat comes off. Hopefully, that will help with the nausea that I get from doing a fast. I also have added Himalayan Pink Salt and Trace Minerals to my water several times a day. This makes a poor man’s saline solution. It has greatly helped my transition from glucose to fat burning and I have hardly had any keto flu symptoms.

I did a full workout earlier today (about 900 calories) including 30 minutes of elliptical that really gets my heart beat up. I did not notice much lack of strength, as I am still working off of glucose stores. Depending on how much I have in my liver will determine how quickly I get back into ketosis. I checked with keto strips several times today and the first ones showed some fat burning, but the last check I made I was completely out of ketosis.

I would like to talk about hunger waves. That is really all I can do to describe them. I can feel them start to crest and I have found that it helps to concentrate on them and use positive reinforcement while going through them. I have been saying to myself that in order to get my health back I need to lower my blood sugar and lose weight. The only way I can do this is to cut out my carbs, eat very moderate protein, and eat high fat. My body needs to learn to use fat as fuel again.

This has seemed to work and ease going through the waves. From experience, I can tell you that the first 24 hours are the hardest. It gets easier after that.

4/15/14 – I am now 24 hours into the full fast. I will be doing it until I have exorcised out all of the glucose and am burning fat as fuel. My liver has different ideas, but I am the boss. If I let my body be in charge it would be candy and sweets until they started hacking parts off. I have to make a change.

4/16/14 – Finally starting to win the battle with my liver. As long as I eat very little protein and hardly any carbs and keep my fat calories up, I should start having mostly low numbers. Those of you that are just starting this, don’t give up! You got this!! Have a buddy or a group that can give you support. My house is my trigger. I get home and get comfortable, pop on the TV and start eating. After I am full I don’t feel like doing anything but setting there, which is exactly not what I should be doing. Tonight I am getting up and immediately starting a massive workout. Stay bike, Elliptical, and treadmill! Change up you pattern! Figure out what your triggers are and eliminate them. More later…..gotta get busy!

4/17/14 – Day 3 Fat Fast – Awesome day today! Light work at the shop so I was able to exercise a total of three times. My numbers are dropping more and more. I posted my lowest number a little while ago at 70. The combination of what I am doing is working well. I burned almost 1200 calories with exorcise today. That is just about the total fat calories I have eaten today.

4/18/14 – Day 4 Fat Fast – I am noticing a change in sleep patterns. I seldom sleep longer than 4 hours at a stretch. It is kind of nice to catch a quick nap in the later afternoon before the evening workout. I weighed in and lost another 2 lbs. nd my first BG reading was 77, which are excellent. I am noticing that I am more interested in music instead of TV. I am able to be up and moving instead of sitting and doing nothing! I cannot stress the saline solution enough. It has helped tremendously! More later…heading to the treadmill. Here are a couple of pictures that show the Electrolyte Tabs I am adding to my water and the other one shows I am fully in ketosis.

20140418_130937

20140418_110129

 

4/19/14 – Day 4 Fat Fast – I know that weight will fluctuate daily and if you try to micromanage it, it will drive you crazy. I finished out the day at around 800 calories yesterday and I feel that was not enough. I struggled most of the day, had aches and pains that weren’t normal. The key to this Fast Fat is to find our zero calorie point (this is the point where you neither gain nor lose) and reduce it slightly to keep your metabolism moving, yet still losing weight. This is an elusive point, as it is based upon how much energy you require and that carry vary daily. Not only that, but as you lose weight, that will change the formula also.

If for nothing else, my blood sugar has been excellent! I was not above 100 all day yesterday and posted an 81 this morning.

4/19/14 – Well, I figured out that trying to stay under 800 calories was a mistake yesterday. My body almost shutdown; I had intense muscle soreness this morning. I ate a bit of protein and that passed rapidly through my system. I did not do any exercise today. I have learned that you must listen to your bodies’ signals and today it was rest and recover. I was able to handle some more protein later in the day and it sat well. I am feeling stronger and my muscle aches are 85% gone. I will get back on the Fat Fast tomorrow with the knowledge I’ve gained that I must eat at least 1200 calories. Checked my BG a little while ago and it was 103, which is good considering I ate about an hour ago. Interested to see what my morning reading is in the AM!

4/21/14 – Day 1 (reboot)  – Missed checking in yesterday. Busy day. I was able to do the Fat Fast until about 7pm last night and I had to eat some protein and a few carbs. My numbers were a little higher this morning, but not bad and I still am in ketosis. I am thinking of doing the Fat Fast throughout the week and take a break on the weekends. Either Saturday or Sunday or both. I continue to loose inches and I know the weight will not be far behind. Lowered glucose levels will reduce water retention. So may proposed pattern will be either 5 days FF 2 days REST or 6 days FF and 1 day REST. We’ll see how it goes. The transition back and forth is very hard. You body will fight tooth and nail to continue eating rather than go back into the FF. After the first 24 hours on the FF, it will become easier. I think after time you body will eventually get adjusted. Just had a thought since today is a transition day to full Fat Fast I am going to try to add extra fat calories today to stave off the hunger waves. We’ll see how I do. Had a good day to recap. I ate some steamed vegetables in some wonderful butter. We’ll see how my morning numbers are. Util tomorrow.

4/22/14 – Day 2 – Had good numbers this morning (99) and am now back on the treadmill. My knee pain is almost gone. i think the bicycling last week got me. Different muscle group and I was riding hard into the wind. I need to ease back into that. I have been craving steamed veggies today, so I ate about a cup with butter on them at lunch. I am thinking that if I eat earlier in the day (on the days I eat), that should help to digest the food better. I have been eating (when I eat) after 9pm and that is not enough time to digest the food before going to bed. We’ll see how that does. Also have a thought that it will keep my metabolism moving better.

I’d like to take a minute to talk about incidental carbs and protein. These are stuff that tag along with the food we eat. As an example, I got a container of no-sodium beef bullion that has 2 carbs per tablespoon. I’ve got to ask why, but I am thinking that it must have something to do with the flavor. I just don’t worry about those incidentals. I keep track of them, and use my carb or protein allotment on them instead of not counting them, but have figured out there really isn’t anything to do about it.

4/23/14 – Day 3 – Numbers just a little higher than I like. Like to stay below 100 if possible. We have had a cold snap here and it has really made me hungrier than usual. I ate some steamed vegs yesterday at lunch which caused my metabolism to really kick in. Had to eat a lettuce wrap about 8pm last night. I am trying to reach a happy medium in eating a little to keep from going into starvation, yet not so much that I lose the ground I have gained. Finished out the day pretty good! I ate a bunch of calories, had to. I had a major front end repair that required about 7 solid hours of forcing bolts loose, using 3lb short hammers and even had to break out the 8lb long handled sledge. Very intense. Tomorrow should be marginally better; have to install a transmission. After my late evening exercise my BG was 84.

Experiment concluded.

 

 

 

Why your ldl and cholesterol may temporarily go up on LC/HF

CholesterolWhen starting the LC/HF WOE (low carbohydrate/high fat way of eating), there is a possibility that you will experience an increase in LDL. Do not despair if this happens for there are 2 different kinds; LDL and VLDL-A which is large-buoyant and is produced by fat intake, as the name suggests, they are large and float in the bloodstream unable to form plaque on the walls. The other kind of LDL is VLDL-B, small-dense which is caused by carbohydrates, these are the kinds that fall under the blood-cells and form plaque. It is difficult for simple blood-tests to show the difference, so the medical industry lumps them all together (its better for selling you cholesterol meds). If your triglycerides are  low that is a good indicator your LDL is mostly the good kind. High triglycerides are the indicator for the bad kind.

Another factor is weight loss. Weight loss can cause a temporary increase in your serum cholesterol levels during the weight loss process, according to “The American Journal of Clinical Nutrition.” AJCN notes a study in 1991 during which six obese women, their cholesterol levels and body composition are all taken into consideration. The study shows an initial decline in cholesterol levels, followed by a rise during continued weight loss. Levels declined again once study participants entered weight maintenance. AJCN offers an explanation for the temporary increase in serum, blood, cholesterol levels with weight loss. Your body has adipose fat stores. The adipose stores begin mobilizing as you lose weight, moving into the blood. This is a possible cause for a late rise in serum cholesterol levels with major weight loss, explains AJCN. As your weight loss stops, so too does the rise in cholesterol levels.

Here are six things that we need to know about cholesterol:

i)    It is virtually impossible to explain how vital cholesterol is to the human body. If you had no cholesterol in your body you would be dead. No cells, no bone structure, no muscles, no hormones, no sex, no reproductive system, no digestion, no brain function, no memory, no nerve endings, no movement, no human life – nothing without cholesterol. It is utterly vital and we die instantly without it.

ii)    Cholesterol is so vital to the body that our bodies make it. The body cannot risk leaving it to chance that we would get it externally from food or some other external factor – that’s how critical it is.

iii) There is no such thing as good cholesterol and bad cholesterol. Cholesterol is cholesterol. The chemical formula for cholesterol is C27H46O. There is no good version or bad version of this formula.HDL is not even cholesterol, let alone good. LDL is not even cholesterol, let alone bad. HDL stands for High Density Lipoprotein. LDL stands for Low Density Lipoprotein. (There are three other lipoproteins, by the way, chylomicrons, VLDL and IDL).

Fat and cholesterol are not water soluble so they need to be carried around the body in something to do their vital work. The carriers of such substances are called lipoproteins. We can think of lipoproteins as tiny ‘taxi cabs’ travelling round the blood stream acting as transporters. So, lipoproteins are carriers of cholesterol – oh – and triglyceride and phospholipids and protein. All lipoproteins carry all of these substances – just in different proportions. LDL would more accurately be called the carrier of fresh cholesterol and HDL would more accurately be called the carrier of recycled cholesterol.

iv)    The standard blood cholesterol test does not measure LDL  – it estimates it. The fasting blood cholesterol test can only measure total cholesterol and HDL. There are two other unknowns in a four variable equation – LDL and VLDL. The estimation is refined further using the Friedewald equation (named after William Friedewald, who developed it).

Total cholesterol = LDL + HDL + VLDL/5 (Ref 8)

As any mathematician will tell you, one equation, with four variables, only two of which can be measured, is a fat lot of good. We need at least one more equation or known variable, to avoid circular references. This also means that:
–    All other things being equal, LDL will rise if a) total cholesterol rises and/or b) if HDL falls and/or if c) VLDL falls.
–    All other things being equal, LDL will fall if a) total cholesterol falls and/or b) if HDL rises and/or if c) VLDL rises.

No wonder an inverse association is observed between LDL and HDL – it is by definition. More surprising is that a fall in VLDL (triglycerides), which would be welcomed by doctors, would be accompanied by an automatic increase in LDL, all other things being equal, which would not be welcomed by doctors. And you thought that this was scientific.

v)    Statins stop the body from producing the cholesterol that it is designed to produce. They literally stop one of our fundamental body processes from being able to function. The intelligent view on statins is that in the very limited arena where they appear to have some ‘benefit’ (men over 50 who have already had a heart attack), they ‘work’ by having anti-inflammatory properties and that the fact that they lower cholesterol (by stopping the body from being able to produce this vital substance) is a very unfortunate side effect. (Drug companies should work on developing something that has the anti-inflammatory benefit without this huge and damaging side effect – it’s called aspirin).

One in 500 people have familial hypercholesterolemia and may have a problem clearing cholesterol in their body (rather like type 1 diabetics who can’t return their blood glucose levels to normal). For anyone else to be actively trying to lower their vital and life affirming cholesterol levels is deeply troubling.

vi)    “Cholesterol in food has no impact on cholesterol in the blood and we’ve known that all along.” Ancel Keys.

Ancel Keys, the same man who did the brilliant Minnesota starvation experiment, spent the 1950’s trying to show that cholesterol in food was associated with cholesterol in the blood. He concluded unequivocally that there was not even an association, let alone a causation. He never deviated from this view.

Cholesterol is only found in animal foods (it is a vital substance for every living creature). Hence the only foods that Keys could add to human diets, to test the impact of cholesterol, were animal foods. Given that he concluded that eating animal foods had no impact on blood cholesterol levels, it follows that animal foods per se have no impact on blood cholesterol levels.

There is no need, whatsoever, to avoid liver, red meat, other meat, fish, eggs, dairy products etc for any cholesterol that they may contain, or for any other reason.

The body makes cholesterol. It will continue to do so regardless of whether we eat cholesterol laden foods or not.

Ref. Zoe Harcombe’s blog on cholesterol.

So how does this apply to the low carbohydrate way of eating?
Question: How do low-carb diets affect cholesterol and triglycerides?
Answer: In general, low-carb diets tend to improve blood lipids. Specifically:

Triglycerides

Triglycerides are the form in which the body stores fat (our body fat is mainly made up of triglycerides.) When we talk about someone’s triglyceride level, however, we usually mean the amount of triglycerides that show up in the blood when it is tested. A high triglyceride level is a risk factor for heart disease and stroke.

Numerous studies find that low-carbohydrate diets cause high triglyceride levels to fall; in fact, the results are quite consistent and dramatic. Many physicians now recommend reducing carbohydrate as the first line of defense against high triglyceride levels, and this is often successful.

High Density Lipoprotein Cholesterol (HDL) — “Good Cholesterol”

HDL cholesterol seems to protect against heart disease; it becomes a risk factor for heart disease if it’s low. Scientists think it carries excess cholesterol back to the liver, where is it broken down. There is also evidence that some aspect of HDL is involved in the initial response after injury or acute illness, and that people with higher levels of HDL have improved recovery.Low-carbohydrate diets tend to raise HDL cholesterol levels, so this is a good thing.

Low Density Lipoprotein Cholesterol (LDL) — “Bad Cholesterol”

Although there is some controversy on this point, LDL cholesterol is considered “bad” in terms of heart disease risk. The relationship between low-carb diets and LDL cholesterol is more complex than with triglycerides and HDL cholesterol. There are some studies in which LDL is reduced on a low-carb diet, some in which it doesn’t change, and some in which it goes up. But there is one thing about LDL changes which is consistent with low-carb diets, and that is that it causes a change in cholesterol particle size.

What has particle size got to do with it? Evidence is accumulating that the size of cholesterol particles has a lot to do with risk for heart disease. Basically, the smaller the particles are, the greater the risk — it is thought that perhaps the small particles lodge in the walls of blood vessels more easily.The good news for those of us following a low-carb way of eating is that studies of diet and cholesterol particle size have consistently shown that low-carb diets produce larger-sized cholesterol particles. However, a larger-sized particle weighs more than a smaller one. When LDL does go up on a low-carb diet, it may be due to the larger particles, since weight is what’s being measured. (A total cholesterol of 200, for example, means 200 mg per deciliter.)

On the other hand, high-carb diets seem to produce a greater percentage of smaller cholesterol particles in some people. So the total LDL goes down (particles are smaller, so the total is lighter.) While the reading may be low, it can be deceiving as risk goes up in those cases.

A good way to sort out risk? LDL particle size seems to be strongly correlated with triglyceride level (high triglycerides go with small particle size and vice versa). So if your triglycerides are low, your LDL particles are probably larger.

Another article about a Swedish study on the low carb high fat way of eating:

A recent study confirms the results of prior U.S. studies 

showing that lower carb and higher fat diets improve blood 

sugar status, as well as weight and other markers.

Diabetes is a deadly epidemic, afflicting 11% of adults as well as one in every 400 children in the U.S. Conventional diabetic diets (high in carbohydrates and low in fat) are notoriously unsuccessful. In this Swedish study, insulin levels were reduced by 30% and “good” cholesterol levels improved in the diabetics on the higher fat, lower carb diet compared to those on a conventional low calorie, higher carb diet.

Earlier studies of low-carb, higher-fat (including unlimited saturated fat Atkins-type diets) came to similar conclusions. Quoting from chapter 10 in the Diet Cure: “Other studies have confirmed the superiority of Atkins-type diets’ positive impact on blood pressure and on the lowering of weight, cholesterol, tryglycerides, glucose, insulin, and A1C levels. These last three are diabetes markers. Several studies on diabetes document the benefits of lowering carbs and including fat in the diet. To quote one such study’s author, ‘When we took away the carbohydrates, the patients spontaneously reduced their daily energy consumption by 1,000 calories a day. Although they could have, they did not compensate by eating more protein and fats and they weren’t bored with the food choices. In fact, they loved the diet.The carbohydrates were clearly stimulating their excessive appetites.’”

“Four studies, three on type 2 diabetics and one on mildly obese men and women, used a high-fat and protein, low-carb diet. Their results: all subjects showed improvement in weight, as well as insulin and cholesterol levels. A fifth, Harvard School of Public Health, study ‘found no association between low-carbohydrate diets and increased cardiovascular risk, even when these diets were high in saturated animal fats.’ “

In summary, the low carb/high fat way of eating is good for all aspects of a person’s health.

Food Journaling For The Diabetic (and why we need to) rev.1

A food journal is a wonderful way to find out what foods you are going to be able to eat and what ones to avoid. Not only the type of food, but the volume of food also. It is always best to test foods by themselves. That way, you know exactly what they will do. As an example, let’s say you test green beans. You start with 2 ounces and after the proper testing you find that it has spiked your blood sugar above the 140 level. Do not despair at this point. Redo the test the next day, but only eat 1 ounce and follow the testing procedure. If that still causes to high a number, then test the next day at half the quantity. You will either get the food down to a volume your body can handle or find that you cannot eat that food.

Testing should be done as follows: Allow at least 4 hours to pass from the last meal. This will give you plenty of time to digest the previous meal and not affect your readings. Start with a good test of your blood to get a baseline of where you are beginning from. Write this number down on a scratch paper. Later you can transfer this information into your journal. Let’s say as example you eat 1 ounce of green beans. After eating them you will want to test your BG (blood sugar) at 1 hour after eating. This should be your peak BG reading as you digest the green beans. If it is below 140, then you probably will be able to eat them. Write that number down on your scratch pad. The last BG test is made exactly 2 hours after finishing the meal. The BG should be pretty close to the starting amount.

Of course this is a generalized procedure and everyone may be a little different. My stomach empties slower, so I am more on a 3 hour cycle than 2 hours. This link explains delayed stomach emptying symptoms.

http://www.diabetes.org/living-with-diabetes/complications/gastroparesis.html

All foods that contain carbohydrates will have a glycemic index of either high or low. If they are low, they will take longer to digest and are better for you. (see chart)

Low-Glycemic-Foods

As you can see, dates are very high (103), whereas plain yogurt is very low (14). The slower the better for you. You want to keep the peaks down. To learn why read up on Phase 1 & Phase 2 insulin here.

https://diabetictreatmentalternatives.wordpress.com/2014/02/25/phase-1-and-phase-2-insulin-response-excerpt-from-dr-bernstiens-book-diabetes-solution/

OK, back to our example. So the 1 ounces of green beans were a success. In your journal you want to add green beans, the amount you ate, and how much it raised your BG. If you want you can put starting/one hour/two hours (94/125/97) like that. So, now you know the beans will raise your BG by about 30 points. You can then add a non-carb meat to this and make a meal that won’t hurt you.

As you get ready to test a new food, use the same procedure, and if successful, you can add that one. In a short time your book will have many, many foods that will keep your numbers down. If you bolus for meals, eventually you should be able to go sliding scale and eventually reduce your basal also. Use care, go slow, make small corrections, any will start lowering those numbers.

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