Month: October 2020

In defence of food

The macronutrients are at war with each other. It’s saturated fat against polyunsaturated, protein versus carbs, and omega-3 battling it out with omega-6. One day you should eat a lot of protein. The next too much meat will give you cancer. No wonder we’re so confused. How did this happen…
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Below 7: Wild keta salmon with potato salad and green beans (success)

After listening to a very insightful podcast from Peter Attia on omega-3 fatty acids I’m eating more fish. I also started eating potatoes again, after avoiding them altogether on my low carb diet. The trick seems to be very small servings and pre-bolusing insulin by thirty minutes. Pre-bolusing insulin is not as tedious as it…
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Below 7: Chocolate chip and vanilla muffins (success)

Low carb baking with coconut flour lets you eat delicious things without spiking your blood sugar. These muffins make for an excellent dessert and they freeze well. They’re a variant of my low carb blueberry muffins but…

Fat Chance – The biochemistry of obesity

The other day Dr. Lustig revealed the cover of his new book on Twitter. It reminded me that his first one was still in my bookshelf, unread. It turned out to be a good read. At the time of writing, he’d spent sixteen years treating obese children. By anyone’s standards, that…
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Below 7: Greek salad (success)

I’ve been studying the philosophy of ancient Greece lately, and have concluded that everything comes from the Greeks. Even salad. For my Greek salad, I have 100g of feta cheese, 10 small olives, lots of cucumber…
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It’s the dose, not the poison

While you shouldn’t base your whole treatment strategy on the glycemic index (GI), it’s helpful to determine which foods are more likely to spike your blood sugar. Many diabetics avoid high GI foods altogether and eat from the lower range of the spectrum. Some fruits that are excellent blood sugar spikers have a low GI, so…
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The spaghetti substitute

Zoodles, short for zucchini noodles, is a good low-carb substitute for spaghetti, or the noodles in Asian cooking. There are a few ways to make them: with a spiralizer (the easy way), a mandoline (quick and dangerous), or a julienne peeler (the never-ending way). You can also use a grater, but be careful not to…
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Eat, Fast and Live Longer

Michael Mosley is a man on a mission. When he was in the early stages of type 2 diabetes, he created the documentary Eat, Fast and Live Longer for the BBC, which became a smash hit. Mosley’s Twitter followers tripled overnight, and the previously obscure 5:2 diet, where you alternate fasting days, was everywhere. By changing what he ate, and more importantly, when he ate, Mosley put his diabetes into remission…
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Why carb counting doesn’t always work

In theory, it works like this. You weigh your food and check the food database. This gives you the exact carb count for your meal. You dose the insulin according to ratio. For many of us, this is 1:10. If you’re extra good you pre-bolus the insulin to give it time to hit the bloodstream. You expect a nice steady line on your continuous glucose monitor. Maybe a small bump. Only this is not what happens. At all. Instead…
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