It’s been 15 months since I reversed my Type 2 Diabetes by slowly adopting a Paleo lifestyle and there are a couple of items I’d like to write about.
First, the unexplainable step function shift in my morning blood sugar measurements that happened in June 2014 appears to be sustainable as you can see from this graph below (the red line signifies the point where my blood sugar measurements shifted).
For those new to my blog, you can see how bad my Type 2 Diabetes was in early 2013 (fasting measurements in the 350 mg/dL range) and how the medication (Janumet) brought them down in the 120 mg/dL range but then dropped to a high normal range once I went off the medication and started the Paleo adoption in September 2013.
My morning blood sugar measurements averaged 100.4 mg/dL from September 2013 until June 2014 (which is considered high normal) but then dropped to an average of 90.4 mg/dL after June and this measurement is considered normal for someone who doesn’t have Type 2 Diabetes.
I still can’t explain what caused this shift as there was no change in my diet or exercise routine around that time frame but I think my body finally responded to the months of slowly transitioning to a full Paleo lifestyle and my insulin sensitivity improved to the point where my average morning blood sugar measurements are indistinguishable from someone who doesn’t have Type 2 Diabetes.
My other recent discovery involves maple syrup.
One of my favorite breakfast foods, pancakes, had to be eliminated once I adopted the Paleo lifestyle (grains are off limits on the Paleo diet) but eventually I substituted almond flour pancakes and this somewhat satisfied my cravings for this wonderful breakfast comfort food.
I say “somewhat” because I still couldn’t use syrup on the pancakes due to the high sugar content that would spike by blood sugar measurements. But this week I decided to perform an experiment with real maple syrup to see what effects it had on my blood sugar measurements. .
For three straight days I ate a breakfast that consisted of 2 almond flour pancakes (1 cup of almond flour, 1 egg, water, cinnamon and nutmeg), 3 eggs, 3 sausage patties and ¼ cup of real maple syrup on the pancakes. Note that I didn’t use the standard grocery store maple syrup that is loaded with high fructose corn syrup – I used REAL maple syrup with no additives (For those interested, I used this one).
I took my blood sugar measurement 2 to 3 hours after each of these breakfast meals and I’m happy to report that they were NORMAL – 108, 82 and 94 mg/dL respectively.
This maple syrup has 53g of carbs and 47g of sugars in a ¼ cup serving and that amount of carbs/sugars is normally equivalent to about a whole day’s intake for me but in spite of these high carb/sugar meals, there was no spike in my blood sugar measurements. A normal blood sugar measurement for a non-diabetic can be around 100 -130 mg/dL 2 to 3 hours after a meal and my measurements were well below this. Two of the measurements were actually normal for a fasting measurement!
Was this due to my body’s improved insulin sensitivity or due to the fact that I ate NATURAL sugars and not processed ones? Probably a little of both, but I’m just happy to report that I can now enjoy one of my favorite breakfast foods again!
If you are looking to improve your health in 2015, I wholeheartedly suggest you read up on the Paleo lifestyle (start here) and give it a shot for 30 to 60 days.