In the summer of 2005, I got diagnosed as a diabetic, early Type 1. The way I found out was incredibly lucky and ear-burning embarrassing. Since then, I’ve made a thousand mistakes. But I’ve also had the benefit of contact with some of the world’s greatest experts in diabetes and health. They steer me back in the right direction, as does the support of my husband and friends. So far, I haven’t needed any drugs or insulin injections, yet my blood sugars are normal. Maybe something I’m doing is helping me. Maybe something that might help you.
The “Me” part of this blog tells my personal stories. “Then” is about how this happened, in the order that it happened, complete with in-the-moment interviews I recorded with doctors and other health experts, as it was happening. The “Nutrition Think Tank” is a community project launched in 2004 and directed by Ron Rosedale, MD. It’s both a how to section and a story of its own. “Now” is my rants and worries, hopes and fears. Right now.
Special thanks to Doug Wray for helping build this site, and to Yachin Bonny You for the visual design.
— Shelley Schlender
Dear Shelley,
What’s up with Ron? Where is he? What’s he doing? Amazon announced his new book, but that’s gone now. I consider him as THE authority on health and nutrition. His talks are always interesting. I really liked his ‘Best Answers for Cancer’ talk. Impressive, still..
Bye Bart
Hi Shelley,
Thank you for sharing valuable information with us. I especially enjoy your interviewing techniques and questions. My favourite expert is Dr. Rosedale. I hope you will chat with him more frequently in the future.
Would it be possible for you to interview Dr. Zsófia Clemens from Paleomedicina?
Best regards,
daisie
Hi, Frank — I’m not a doctor, but it seems the key to a really good “glucose tolerance” test is also to check your insulin levels. Whatever is happening in a “glucose challenge” isn’t clear, unless insulin is checked as well. Whether the “challenge” used is toast or that icky sticky sugar drink, it’s how insulin is responding, in tandem to the blood glucose changes, that can help reveal whether the pancreas alone is weak and challenged, or the body’s cells are becoming insulin resistant, or both. One detailed book about all this is something of a classic — It’s the Kraft Insulin Test: https://www.amazon.com/Diabetes-Epidemic-You-Joseph-Kraft/dp/1425168094. There are a lot of other experts and researchers who look at this now . . . and it’s something with a little ingenuity a person can order themselves through a consumer lab group. Good luck.
Hey Shelley,
I read an interview that you did with Dr Ron Rosedale:
http://www.meandmydiabetes.com/2011/08/26/ron-rosedale-the-toast-test/
In that interview Dr Rosedale mentioned that he uses toast to do glucose tolerance testing rather than the standard 75 grams of glucose.
Unfortunately, he does not mention what the glucose response to the toast (25 grams carbohydrate) should be.
I contacted the Rosdale website to ask, but I was referred to back to you, maybe you know.
Could you please let me know more about this method of doing the glucose tolerance test, so that I know how to monitor my progress in reversing my insulin resistance?
Thank you so much.
Frank
Hi, Russell,
Any chance you know Susan from Chicago?
I have to thank you Shelley for your interviews.
I first found your site when, in early 2014, Googling for something about glucose, I found Dr. Stephen Phinney’s interview about the Western States 100. Because it was about more than just the race, I read the article twice before I noticed the “listen” link.
Shelley, have there been an further communications or updates from Quest Nutrition Bars? And… have you learned of anything else on the market that would have low pig impacts to us?
Thanks much,
Russell
Hey Shelley,
I stumbled onto your blog after following links discussing the LLVLC Julian Bakery posts.
We (and of course others) carry a line of products from the bakery Healthwise Bakery that comes with a ‘No Blood Sugar Impact Guarantee.’ If you are ever looking for some blog content and would be willing to organize a group of diabetics or dieters to test their results with the Healthwise Bakery Zero Net Carb line I’d be more than happy to provide the product required / sponsor the test.
The reason is to ensure that people don’t assume the Healthwise line of products will also have a significant impact on their blood sugar levels.
Thanks,
Andrew
P.S. Healthwise admits their products are not as palatable as the Julian Bakery products because the ingredients required to make a true ‘diabetic friendly’ bread are very unique.