Hello Fruitbat3 insulin resistance is common in processed foods diet sweeteners and cane sugar intakes. Limiting and removing is a challenge. It took me over a year to find it and stop that but you are up to it! I found that cane and beet sugar has a higher sulfur content that challenges my immune system and my body hates these days. I stopped eating sugar and anything corn soy grape or yeast. I use no artificial sweets or carbonated anything even vitamins and minerals like calcium carbonate supplements. I sparingly use honey and xylitol as my replacements ((averaging 2or 3 tablespoons total per day) but the weaning steps from high sugar to a low limit of these took mental effort as the body accepts the change. I have no negative reactions except to bigger volumes of them.
Awesome guide already suggested is getting to know which foods are better in the glycemic index and to eat well of low glycemic foods and making them the habit. I put my list in bold print on the refrigerator and carry and review it with my shopping list.
It had been said that diabetics and most people do better with slightly bigger volumes of vitamins like “B” vitamin complex, “C”, “D3” and “E”. My nutritional doctor guided me through all of these changes. I love the new me for this.
For dessert I like clean whole fresh fruit or cut in fancy patterns eaten with a gourmet fork on special dishes often stemware cut crystal or favorite ceramic shapes for a nice display. Have you seen a simple apple cutting into the shape of a turkey? It is fancy. http://www.chicaandjo.com/2009/11/18/carved-apple-turkey/. And gets easier with practice
My really strongly sweet favorite is the bite combination of 3 to 1 of fresh pineapple and banana (high glycemic!) pureed and frozen together in a sorbet. After doing without sugar and high fructose corn things, this is wonderful.
Edited by: MARGIE100%PURE at: 1/31/2013 (16:38)
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