Struggling with Type 2 Diabetes

I have been afflicted with Type 2 Diabetes for more than twenty-five years. Perhaps even longer, since my partner reports that she saw symptoms of it even in my late twenties and early thirties. But despite diagnosis in the 1990’s by my doctors, and a referral to an endocrinologist who worked out of St. Paul’s hospital at the same time, the seriousness of the disease and its potential consequences were not really taken into account until relatively recently, when some of the symptoms started to become more pronounced.

Photo by PhotoMIX Ltd. on Pexels.com

Truthfully, until the summer of last year, I didn’t really feel like it was even possible to have any real impact on my diabetes. After being put on insulin, nearly fifteen years ago, with steady weight gain and gradually increasing problems related to my diabetes, I think I didn’t really believe there was anything I could do about the decline in my health, and probable premature death from diabetes related conditions and disease.

On my birthday last year, my middle son gave me a copy of a book by Dr. Jason Fung, on which I have written a lot in this blog in the past. Reading his book, The Diabetic Code, taught me that I need not be doomed to continual decline as a result of diabetes, but in fact could take control of my lifestyle, and thereby forestal future declines in my health, and even, perhaps, recaptures some of the vigor of my earlier years.

From July until the present I have been working towards a better life. I’ve lost a bit of weight, about 30 pounds down from my weight last summer, although I’m back up 10 pounds more or less since November, as a result of failing to maintain my lifestyle changes over the Christmas break.

Starting last night I am back to doing my intermittent fasting for three days a week, thirty-six hours for each day. During November I went from strictly obeying the fasting hours, and not eating anything, to eating Keto foods which are not supposed to break the fast. Whatever I thought I was doing, what was really happening was that my fasts became shorter and far less effective.

Fasting now until I reach my net goal of reaching 15 BMI during the current calendar years is my objective, for now, until I get my weight down from 222 pounds down to 167 pounds for a total weight loss of 55 pounds over the next 12 months. It doesn’t sound too daunting, having to lose between four and five pounds a month to reach my goal. But of course my goal isn’t really so much about losing weight as it is about gaining control over my blood glucose levels, and wrestling my metabolic syndrome to a point where my health doesn’t continue to decline, or lead to ever more serious consequences of my diabetes.

It is discouraging losing weight by changing your lifestyle, in many different ways, but intermittent fasting and eating a low carb diet is probably the least difficult method. All it requires of me is to pay attention to what I eat when I’m not fasting, and to fast long enough and for enough days, to ensure that my liver gets a reboot, during this process. Even when I reach my targeted goal it will not be the end of managing my carbohydrate and sugar intake. A healthy lifestyle for a diabetic (or former diabetic, which is what I’m trying to achieve) should be one that avoids carbohydrate and sugar in one’s diet, on a day to day basis.

Of course, all people need some carbohydrate and sugar in their diets, but it should always be extremely limited since it has proved to be so problematic to long term health. I’m recommitting to changing my lifestyle to a healthier and strong future. This recommitment includes reasserting my plan to get out and walk an average of 4,000 or more steps, at least four or five days out of the week. With serious neuropathy in my feet this isn’t always easy, but it is nonetheless critically important, to build and maintain a healthy cardiovascular system.

It’s currently two o’clock in the afternoon, and I haven’t eaten anything since about eight o’clock last night. My next meal will be tomorrow morning about eight o’clock, when I’ll have breakfast. My next fast will start tomorrow after dinner, at about eight o’clock tomorrow night, and will continue until 8:00 am on Thursday morning.

Hang in there with me, folks. I may not be changing the world, but I’m certainly changing my world.

FB SUPPORT INTERMITTENT FASTING

Aside

Low-Carb and Intermittent Fasting support group by Dr. Andy Phung

by Dr. Andy Phung of NC Medical Weight Loss & Direct Primary Care

If you download the TOFI chart from this blog you’ll see how many different conditions and diseases are a direct result of eating too much carbohydrate and sugar over a long period of time.

As described by the Canadian Dr. Fung undoing the damage is a little more complicated than just reducing your carbohydrate and sugar consumption, it includes some level of intermittent fasting for long enough to effective reset the liver functions to allow the proper processing of carbohydrate and sugar, and eliminate the negative consequences of prolonged Metabolic Disorder.

There is now a lot of scientific support for carb restricted diets and lifestyle changes, but as I go along it is useful to collect other Facebook pages, Instagram, and other resources online to support sticking to a difficult but important process.

Counting Carbs

Dietician working on diet plan for weight loss and right nutrition concept. Source: BS

Canada urgently needs a diabetes strategy – just not necessarily the one that Diabetes Canada would have us believe is the right path

The following information is from Diabetes Canada – Basic carbohydrate counting for diabetes management. The charts and recommendations are EXACTLY as outlined in their PDF file available from the Diabetes Canada website

Following the information provided by Diabetes Canada, I will discuss briefly my own take on what this actually means, in the context of intermittent fasting and the low carb lifestyles recommended by Dr. Fung in his Diabetes Code.

STEP 1 Make healthy food choices

  • Enjoy a variety of vegetables, fruits, whole grains, low fat milk products, and meat and alternatives at your meals. A variety of foods will help to keep you healthy.
  • Use added fats in small amounts. This helps to control your weight and blood cholesterol.
  • Choose portion sizes to help you to reach or maintain a healthy weight.

STEP 2 Focus on carbohydrate

  • Your body breaks down carbohydrate into sugar (glucose). This raises your blood sugar levels.
  • Carbohydrate is found in many foods including grains and starches, fruits, some vegetables, legumes, milk and milk alternatives, sugary foods and many prepared foods.
  • Meat and alternatives, most vegetables and fats contain little carbohydrate. Moderate servings will not have a big effect on blood sugar levels.

STEP 3 Set carbohydrate goals

  • Your dietitian will help you set a goal for grams of carbohydrate at each meal and snack. This may be the same from day to day or may be flexible, depending on your needs.
  • Aim to meet your target within 5 grams per meal or snack.

STEP 4 Determine carbohydrate content

  • Write down what you eat and drink throughout the day.
  • Be sure to note the portion sizes. You may need to use measuring cups and food scales to be accurate.
  • Record the grams of carbohydrate in these foods and drinks.
  • For carbohydrate content of foods, check the Beyond the Basics resources, food packages, food composition books, restaurant fact sheets and websites.

STEP 5 Monitor effect on blood sugar level

  • Work with your health-care team to correct blood sugar levels that are too high or too low.

My take on the information provided above by Diabetes Canada is that it is great information, as far as it goes… Which means that I think that there’s a lot more to it than meets the eye.

Trust is a dangerous game.
—via Quotes ‘nd Notes

VARIATION 1 Make healthy food choices – just not the ones implied

Enjoy a variety of vegetables, fruits, whole grains, low fat milk products, and meat and alternatives at your meals. A variety of foods will help to keep you healthy.

Diabetes Canada

This is only one point of view, and one that isn’t necessarily all that helpful, especially since built into the advice are prejudices about the virtues of vegetables, fruits, whole grains and low fat. From my reading in the recent past I am now vitally convinced that the international obsession with starch and sugar based foods (ie: vegetables, fruit, and whole grains) is the fundamental CAUSE of the current epidemic of diabetes. Included in this obsession is the unproven argument against fat and meat.

Recent articles and books on the subject suggest strongly that the prejudice against fat has directly led the world’s health practitioners and public health authorities to make recommendations that have strongly affected whole populations into wrong minded and dangerous eating habits.

So the first point is almost right. Just totally wrong about low fat, oh, and about having a healthy mixture of vegetables, fruits and whole grains. Generally one considers that the first items listed in a list of recommended items should be the items encouraged and supported as the primary source of dietary energy. And this would be WRONG! Sugars and starches should never constitute more than about 10%, maybe 15% of your daily calories. The rest should be made up of proteins and fats, as your primary source of dietary energy for life.

And portion sizes are really important – mostly to keep the amount of starches and sugars to the lowest possible levels, to allow the body to use fat as a primary sources of energy, leaving dietary sugar and starches to supplementary roles.

VARIATION 2 – Don’t trust traditional dieticians or doctors to give you good dietary or lifestyle advice.

Don’t trust you dietician to set goals for you, especially regarding carbs, sugars, fats and protein. Most dieticians today have been trained in a world where fat and protein (especially from red meat) have demonized and starches and sugars elevated to saintly status. Most cook books, dietician training materials, and schools are teaching the same poisoned information that has led us into the diabetic disaster that is underscoring modern lifestyles.

If you want to continue to fight with obesity and diabetes, then follow the Canada or US National Health Strategies, because doing so with take you down the same path as millions of us who are now suffering from severe diabetes, and other side effects of this advice and governmentally supported policy.

On the other hand, if you want to get off the Merry Go Round, and start to live a healthy, happy life, start to adopt what is considered to be a radically reduced diet of sugars and starches. Take your primary sustenance from meat, butter, eggs and fat, or even from vegetables rich in fat. Sugars and starches should be considered as purely luxury items, to be consumed sparsely, and in consideration of their potential for causing harm