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The Diabetic Diet: Everything You Need to Know - Part 1 of 2

If you’ve been diagnosed with type 2 diabetes, and you’re struggling with the ideas the hospital dietician gave you, I’ve got good news for you!



First off, there is no one right diet for all people! There just isn’t. The best “one for all” is to eat real food, natural food, food grown organically (an advanced topic for another blog another day) in your general geographic area. After that, everything I do with my patients/clients is tailored to that person.


But there’s a lot inside that little blurb in the above paragraph!

Eating real means you must read labels! Avoid hydrogenated oils, trans fats, chemical sugar

substitutes (Splenda, Nutrasweet, Equal), nitrites/nitrates, artificial ingredients, high fructose corn syrup, sodium benzoate, and anything you cannot pronounce. Just doing this one thing will make you healthier!


We have become ridiculously removed from our understanding of “food.” In my opinion, far too many of us—children and adults—don’t know where our food comes from nor how it’s grown.


I am continually amused by folks who think eggs are “dairy.” Dairy means animal milk-based products, like butter, cream, yogurt, cheese, sour cream, ice cream, half & half, and of course, milk. Dairy comes from cows, sheep, goats and water buffalo (bufala). (There are likely others, but these are the ones of which I’m certain!)


Eggs come from birds—chickens, ducks, quail, turkeys, ostrich, etc. Both eggs and dairy reside in the cold part of the grocery stores, but they are very different entities.


Peanuts grow in the ground, not on trees. They’re actually legumes, not nuts. Aflatoxin is a mold that grows on peanuts that haven't been stored well, which is likely what causes the allergic reaction that so many people have.


Carbohydrates include grains and vegetables! From this perspective, I’d say we all need to be on a high-carb diet—meaning, let’s all eat more vegetables than anything else!

Aside from the above, what I mean by being far removed from our foods is quite literal. We used to eat what we grew in our own backyards or what was collectively brought by the neighborhood to the “market.” We shopped every day or two, because not everyone had an “ice box”—a literal box that held ice blocks to keep perishable food cold until it could be consumed soon.


If you’re an American reading this and you haven’t been outside your country in a while (or ever), you may find it shocking that many other peoples around the globe have very small refrigerators (think college dorm room) and no freezer! They still shop every day for minimally processed foods that get eaten quickly. They still know the growers of their foods by name! The foods they purchase are grown locally, harvested in season, and made available for purchase to the local people within days of that harvest. Once the crops are gone, only the dried, jarred, or canned “preserves” remain available until the next season.


Americans are the leaders in many things, including processed foods. This allows foods to sit on the shelves of grocery stores anywhere for prolonged periods of time without going bad. That’s why I encourage everyone to read their labels and I'll be sharing more on what you need to look for and where to find the right information in Part 2 of the Diabetic Diet: Everything You Need to Know.


Are you interested in learning more about how to reverse Type 2 Diabetes naturally? Start here and sign up to receive your free copy of Diseases of the Drugs - the Diabetes Connection, which includes a breakdown of commonly prescribed diabetes medications and how they may contribute to your difficulty in managing your disease.

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