Low-carb High-fat vs. High-carb Low-fat Dietary Vegan

Posted on by Jacquie

Low-carb High-healthy-fat (LCHF) We will start with explaining Low-carb High-healthy Fat (LCHF) because, when it's done right, it is the most immediately effective approach to lowering blood sugars and A1C numbers. LCHF can be utilized by all dietary lifestyles, whether non-vegetarian, lacto-ovo vegetarian, or dietary vegan. The polar opposite of LCHF is High-carb Low-fat Whole-food … Continue reading Low-carb High-fat vs. High-carb Low-fat Dietary Vegan

March – Approaches to Diabetes Management

Posted on by Jacquie

March is National Nutrition Month, an educational campaign focusing on the significance of physical fitness as well as eating nourishing meals. So it's a good time to further tweak your diabetes way of eating to best fit your goals for your diabetic health. Here is a detailed overview of Dietary Approaches in Diabetes Management. This … Continue reading March – Approaches to Diabetes Management

Reversing Diabetes with WFPB

Posted on by Jacquie

Those who have been most successful in lowering blood glucose, losing weight, and reversing other diabetes symptoms have eliminated (1) all refined carbohydrates (sugar and starches) and (2) transfats. Goal: To achieve and maintain an A1C of 4.0-5.6%, fasting blood glucose of 70-99 mg/dL (3.8-5.6 mmol/l), no blood glucose spikes above 140 mg/dL (7.8 mmol/l), … Continue reading Reversing Diabetes with WFPB

Why Can’t I Eat Low-carb AND Low-fat?

Posted on by Jacquie

It's very difficult for many people to accept that fats are okay for diabetics (within whatever individual calorie quota they have established for themselves). We have spent our lifetimes being bombarded by the food, pharmaceutical, and medical industries with the idea that fat is "bad" and carbs are "good." It takes some serious thought—and research—to … Continue reading Why Can’t I Eat Low-carb AND Low-fat?

Why Does the McDougall Diet Work?

Posted on by Jacquie

One of our group members reported eating a bowlful of cooked barley with 3/4 cup of berries for breakfast. When I asked him what his average blood glucose is on that type of diet, he said 83 mg/dL (equivalent to 4.6 mmol/l), which is well within the non-diabetic normal range. I applauded him for his … Continue reading Why Does the McDougall Diet Work?

Forks Over Knives

Posted on by Jacquie

In the fall of 2013, I began to seriously search for something on the internet about "Reversing Diabetes," the name of the three-day seminar I attended in 2004 presented by Weimar Institute. There was nothing other than the Weimar website itself which didn't seem to have the strong emphasis on its diabetes program as it … Continue reading Forks Over Knives