I am a T1 diabetic and have had good results from doing the opposite of what the endocrinologist and diabetes association told me to do. Eat carbs and multiple times a day is ridiculous and only benefits the companies making the diabetic drugs. Over a two year period, been able to lower my A1C from 13 to 5.4. I started by using variations of LCHF/Bernstein/Paleo type diets and they worked to some degree, Glyco Care Supplementglucose balance but not well enough. The best results I have seen have been from implementing a ZC (zero carb) primal (95% raw/5% cooked or cured protein) keto (80% animal fat/20% animal protein) way of eating for a year, with IF/OMAD over the last six months (12:12 then 23:1 for last three months). Occasionally when I would go low in the afternoon 5pm-6pm I would open my window early. One ounce of meat would raise my blood sugar from say 3.5 to 4.5; enough to get me through until I would eat at 9pm. Again misinformation from diabetes association that if you go low you need to eat sugar, which most of the time leads to an over compensation leading to having to take insulin to bring blood sugars back down.
Protein only raises blood sugar a little, but works just as quick as sugar. Over the last three weeks I dropped the 35% cream in my coffee/espresso and one or two BPC’s/day during my fasting window and saw dramatic results. I reduced average blood sugars from 6.5 to 4.5 and insulin use from 20 units long/day, 2-6 rapid/day to 10 long, no rapid per day. Also broke a three month weight stall and dropped 7lbs over this period. So lower over all blood sugars, but also they are lower when I wake up and I do not see a rise in the morning like I used to. More stable during the day, although I did have lows, in the late afternoon initially and had to continue to drop insulin the following day until I was down to 6 long. I then adjusted back to 10 long/day to keep average blood sugar 4.5-5. Currently seeing if dropping coffee (just water) during my fasting window will make a difference.
Also my cpep when I was diagnosed was 340 and when I had it retested three months ago it was 373. Not sure if the IF/OMAD has boosted stem cell production to help rebuild pancreas or not, but better then going down. I was told when I was first diagnosed I could expect my remaining beta cells to die off. There is a company Viacyte that has had good success with implanting stem cells in T1’s to rebuild their pancreas beta cells. Since my wife refused to move to Edmonton, I looked up how to boost stem cells and came across fasting. You may want to check out the work of Csaba Toth out of Hungary. He has had good results implementing a Paleolithic Keto Diet for T1 diabetics among other diseases and aliments. For any T1 or even T2 diabetics who want to know more about how to implement these methods check out these two FB pages; One Meal A Day IF Lifestyle – Gin Stephens and Principia Carnivora. There are many others in the sphere of keto/lchf and fasting, but most do not allow for open discussions and are kinda cult like.
Finest grades – Powdered sugar, confectioner’s sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or by coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible. Sucrose is a disaccharide of glucose (left) and fructose, important molecules in the body. In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units.