I just finished reading an excellent book, "The Diabetes Solution", by Richard K. Bernstein, MD.
Dr. Bernstein was diagnosed with Type 1 diabetes in 1946, when there was not much known about the disease, and testing and treatment were difficult.
Initially, he was told to consume a high-carb, low-fat diet and control his blood sugar with insulin injections. This created a host of debilitating health problems for him, as we would expect. He started experimenting with a low-carb diet and saw vast improvements very quickly.
As an engineer, he felt he couldn't convince the medical community of the validity of his approach. Therefore, he entered medical school in his mid-forties, and specialized in the treatment of diabetes.
At 500 pages, the book is quite the read, but you can pick and choose the topics that are most relevant to you. Some chapters apply only to Type 1 diabetics, others cover Type 2 diabetes and pre-diabetes. There is also a great recipe section.
You don't need to have a science background to get value out of the book, although the scientific explanations are very valuable to fully understand why low-carb diets work so well to melt body fat and keep it off.
Type 1 diabetics have to literally count every gram of carbs, since they can't produce insulin and must inject it. The rest of us don't have to be quite as diligent, but there is much to learn about how our own insulin production gets triggered, and how that can affect us in sometimes counter-intuitive ways.
If you can get your hands on the book, I recommend you flip through the pages and see whether you get as "hooked" as I did. For me, the conclusion is that I will be living low-carb for life, and I don't feel deprived in the least.
This is not about what I "can't eat". It's rather about what I "won't eat" so that I increase my chances for a healthier future. Now entering my 60s, it's sad to see how many of my peers are battling serious health problems.
I feel so lucky that I never tolerated carbs very well and therefore ate them in relatively small portions. While these limited amounts were still enough to make me balloon to 220 pounds, they fortunately didn't raise my triglycerides or my "bad" cholesterol levels - something my doctors could never understand. So, I feel that I had a lucky escape.
Now in am thankful to be in the 150-pound range, able to sustain that weight with no problems at all on a low-carb protocol. Why would I give that up for carbs ?
Edited by: MONADM1 at: 2/22/2013 (12:59)
Highest weight ever: 220 pounds
Followed the IP protocol from June to December 2012 and lost 58 pounds.
In Maintenance mode since January 2013. Still eating very low carb (25-40g per day). Increased my fat intake (nuts, cheese). Have been able to maintain my weight.
Hoping to lose another 20 pounds when the time is right (my body will tell me)
| current weight: 162.6