My blood sugars went up near 170 the one time I ate a “low carb” meal recommended by an American Diabetes Association, acclaimed diabetes educator. Usually after a meal, my blood sugars are below 100. Why did the ADA style meal shoot my blood sugars up? Because it had three times more carbs than my body can handle. Here’s how it happened. When I was first diagnosed with diabetes in 2005, I paid to meet with a highly regarded diabetes educator. And then for one day, I followed her advice. That’s what led to my blood sugars shooting up. Looking back, I believe the advice she gave was sometimes scientifically incorrect, and for me, was actually dangerous. I’m concerned about that kind of advice being mainstream even today. I’m concerned that this kind of advice is often the only option for many people who are struggling with diabetes.
Back in 2005, that diabetes educator told me that a high fat, low carb diet is a fad, and that I needed more carbs in my diet. She then gave me what she referred to as a reasonable low-carb eating plan, which “lowered” carbohydrates to 150 grams a day (I sometimes eat fewer than 30 grams of carbohydrate in a day, and generally eat fewer than 50). I tried to follow her menu plan two different times. Each time, eating according to that American Diabetes Association style “low carb” approach sent my blood sugars above 160, when normally, after a meal, they’re in the 90s. I believe that if I had continued according to her menu plan, I would have become insulin resistant and burned out my pancreas fairly fast. Here is a copy of the low carb dietary plan that I was given (scribbled on by me, taking notes on supplements and also trying to find something that wasn’t too processed to try eating from this menu plan):
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