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What Matters in Diabetes Care: Responding | Diabetic Connect
We all rely on carbohydrates, macronutrients that are often misunderstood—especially when people talk, rather carelessly, about “carbs.” Carbohydrate-rich foods carry and/or readily convert to glucose: the carbohydrate cells burn for energy and the exclusive food of the brain. Carbohydrates are the most efficient way to get glucose our bodies need to keep going.

Insulin resistance and deficiency hamper glucose metabolism and complicate carbohydrate metabolism. Those of us living with diabetes need to be conscious of all carbohydrate intake, not just “empty,” “cheap,” or “net” carbs. Nonetheless, starting by minimizing sweetened and refined baked goods in my diet while increasing vegetables, turned out to be a good strategy to reduce and manage overall dietary carbohydrates. I found to my delight that as I ate fewer “cheap” carbs—actually quite costly in terms of their burden on our bodies—not only did the craving for them decrease, but the sense of hunger that is the diabetic body’s response to both low and high blood sugar also decreased. In surprisingly short order as I sought to space and pace my eating throughout the day, I went from, “Is it time to eat yet?” to, “Oh, look at the time. Guess I’d better eat.” Turns out, the bounty of the industrial bakery, so good at producing cravings and feeding false diabetic “hunger,” is pretty bad at satiety—the sense of fullness and satisfaction that comes from eating whole foods.

Want to kill hunger? Eat what’s hard to overeat.

Vegetables, on the other hand, are nature’s gift to satiety. When I’ve eaten a plateful of vegetables, I know I’ve eaten. With the possible exception of some starchier vegetables like corn (really a grain) and peas (a legume), it’s practically impossible to eat too many. While refined-carb baked goods are so laden with or readily converted to glucose that we might as well be mainlining the stuff, vegetables come cleverly packaged with a high proportion of satiety-inducing fiber among their carbohydrates, slowing and regulating digestion and fostering healthy gut flora.
diabetes  type  2  T2D  remission  Douglas  Michael  Massing  legumes  published 
june 2015 by Michael.Massing
What Matters In Diabetes Care: Forming A Strategy | Diabetic Connect
I reduced my fat intake and started looking to carbs. I’d always been fond not only of sweets but of just about any bread I ever met. In retrospect, it seems likely that the three months of runaway gluttony and weight gain that preceded my diagnosis represented marked progression of longstanding insulin resistance that fed both habitual and intensified cravings. As Dr. Peter Attia, founder of the Nutrition Science Initiative, and others point out, it is perfectly logical for the insulin-resistant body to respond to its energy-starved state by both ramping up insulin production and demanding more fuel (calories and carbohydrates)—even when more and more of that fuel is unavailable and gets stored as fat.

Luckily, back when I had been being heedlessly warned of type 2 diabetes, I’d been referred to a nutritionist, and she had played a trick on me. Looking over my food diary, she had said, “It looks like you have to eat more…” then paused for the surprise to register before concluding “…vegetables.” And so I did. Mounds of them. Funny thing, it turns out that mounds of vegetables contain far fewer carbohydrates and calories, and far more fiber than mounds of baked goods. And thereby hangs my next installment: the success story.
diabetes  type  2  T2D  remission  Douglas  Michael  Massing  weight  loss  control  maintenance  published 
may 2015 by Michael.Massing
Road To Remission: Michael's Story | Diabetic Connect
What are your thoughts on the term #diabetes remission? See what @T2DRemission has to say.
diabetes  type  2  T2D  remission  Douglas  Michael  Massing  published 
may 2015 by Michael.Massing

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