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HIghs and Lows

I am struggling with my Insulin Resistance.  Even though I am not having incredible highs, I slipped and ate foods with refined sugars and flours, not that many really, but enough to throw my whole system out of whack.  I thought I would make it through the holidays unscathed.  The problem seems to be that when I eat foods that are higher on the Glycemic index my insulin levels raise incredibly high and knock my sugar levels down too low.  It becomes this vicious cycle.  My tactic is to get my diet on tract and just ride it out.  Any ideas  I think I'll try to make some alternative  "good carb foods, see what I can come up with.  I half invented what should be a great tamale casserole using nut, soy and bean flours only no corn or wheat at all!  Should be yummy.

As my Bio Says...

My name is Lori, I am a 44 year old obese American woman. I was recently diagnosed with Type 2 diabetes, I am insulin resistant, have Metobolic Syndrome X, High Blood Pressure and Poly Cystic Ovarian Syndrome. Basically a lot of what’s wrong with me can be attributed to my “Typical American Diet”. I ate too much processed food, Sugar, Flour, Salt and the wrong types of fats. I thought I was following the American Diabetes outline for a diet that would control my disease, yet I could not seem to lose weight. Then I discovered something that has changed my life. This journal is to document my discoveries and monitor my health and weight loss along the way.

I am now eating the same amounts of food that I was on the American Diabetes Foundation’s Plan, but I omit everything white and processed. Also I have an incurable sweet tooth, that I have learned to satisfy by creating sweets using low glycemic indexed foods and products. The results of these efforts are a 20+ pound weight loss (I am well on my way to getting my weight and my life under control, not to mention my diseases and in the process discovered my lifes passion, developing and sharing recipes that are soul satisfying and health promoting.

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