COURTESY PHOTO In early 2017, I had a major health scare which led to the discovery I had Type 2 diabetes.
This discovery led to a drastic change in my eating habits.
Almost overnight, I stopped eating bread, potatoes, rice, sugar, flour and pasta. Carbohydrates became my nemesis. I discovered carbs made my glucose level fluctuate drastically and I had to learn what made it go up and what kept it within acceptable numbers.
As a journalist, I am a researcher. And as I researched I discovered the ketogenic diet – a high-fat, adequate-protein, very low-carbohydrate diet. It forces the body to burn fats rather than the carbohydrates most people’s bodies use as fuel.
There are many different reasons people go on the keto diet. Most do it to lose weight quickly. Doctors sometimes use it to treat difficult-to-control epilepsy in children.
And then there are those like me who see the low-carb way of eating as a means to control blood sugar levels. I learned that my body takes every single carbohydrate and turns it directly into sugar. The carbs cause my glucose level to rise, make me feel sluggish, hurt more and just all around not feel good.
Though not strictly keto, I found when I ate very little carbs I felt so much better. And my glucose numbers showed it, too.
In three months I was off diabetes medication and have remained off it. A side effect was losing almost 60 pounds.
Lots of veggies is the trick. I also restrict fruit such as bananas, apples and oranges because of the high sugar content of those. But I eat berries such as blueberries, blackberries, strawberries and raspberries because of their low sugar content.
I do have to have an adequate amount of protein so I do eat meat and cheese.
The hardest part about eating low-carb is being on the go. I’m a very busy person and I’m not going to lie and say that I eat what I’m supposed to eat all the time. But the best way to beat my forgetfulness and hectic life is to plan what I’m eating and meal prep.
Here are a few recipes I enjoy in my new way of eating. And as always, do research before making drastic changes in your diet.
Make these in advance. They freeze beautifully and make a great grab-n-go breakfast.
A person can use almost any vegetable or meat in any combination in these. They are extremely versatile…almost like mini-frittatas. This can also be made into a regular frittata and makes a great dinner.
Fillers can include fresh spinach, cheeses, cherry tomatoes, bacon, ham, broccoli, mushrooms, bell peppers and fresh herbs, to name a few.
COCONUT FLOUR WAFFLES
BROCCOLI, CAULIFLOWER SALAD
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