Elite Casein is a slow-digesting protein powder that supports muscle recovery before bedtime. It releases amino acids gradually, providing the muscles with what they need while you rest. All cinnamons have some amount of coumarin, which imparts flavor, but the amount found in cassia is higher. Dymatize Elite Casein is available in four flavors and provides 25 grams of protein and 5.4 grams of BCAAs per serving (two scoops). It is recommended to mix two scoops with 10-12 ounces of a beverage.
Ceylon cinnamon, also known as “true cinnamon”, is a high-quality, highly prized spice. It begins the spice trade when it was originally unearthed in Sri Lanka. Price Rite Powdered Sugar N Cinnamon products are available for delivery in as fast as 1 hour with Instacart same-day delivery or curbside pickup. Ceylon cinnamon is made with Cinnamon Verum, also known as true cinnamon, which is a much higher quality cinnamon than the commonly available Cassia Cinnamon.
Both types are technically cinnamon; Ceylon cinnamon is no more true a cinnamon than Cassia. Both types are technically cinnamon, but Ceylon cinnamon is no more true a cinnamon than Cassia.
Price Rite Cinnamon products are available in original sweetened, cinnamon vanilla nutmeg, and creamer flavors. EVE MIXED SPICES AND POWDERED CINNAMON PRICE is a synergistic whey-casein protein blend for building lean muscle mass made of 80 premium whey casein and 20 milk protein isolate, with 5g of protein.
📹 #1 Absolute Best Way To Lower Blood Sugar
Welcome to #1 Absolute Best Way To… by Dr. Sten Ekberg; a series where I try to tackle the most important health issues of the …
Who should not use Ceylon cinnamon?
The consumption of Ceylon cinnamon, a spice, in quantities exceeding the typical amounts found in foodstuffs during pregnancy or lactation may potentially pose health risks, given the current lack of comprehensive understanding regarding its safety when used in higher quantities.
Does brand of cinnamon matter?
While different brands of cinnamon may exhibit slight variations in their chemical and physical properties, the impact of these differences is largely negligible when the cinnamon is incorporated into baked goods, stews, or on toast. This moist, straightforwardly assembled cake exhibits a pronounced cinnamon flavor. The cake can be stored, covered, for up to four days, which makes it an ideal gift for a variety of occasions.
Is supermarket cinnamon real?
Cinnamon, also known as Cassia, is a spice found in supermarkets and specialty stores. True cinnamon, also known as Ceylon cinnamon, is more likely to be found at gourmet grocery stores or specialty stores. Both types can be purchased online. To store cinnamon, store it in an airtight container in a cool, dark place. For the best flavor, grind it yourself from cinnamon quills using a spice grinder. However, cassia quills are often too hard to grind.
Cinnamon has been studied for its potential health benefits, but no results support its use as an alternative to conventional medical care. For Type 1 or Type 2 diabetes, cinnamon has not been proven to help control blood sugar levels, and cinnamon, calcium, and zinc supplements have not helped control high blood pressure in Type 2 diabetes patients. Additionally, cassia contains coumarin, which can worsen liver disease in those with the condition.
What is the healthiest cinnamon you can buy?
Cinnamon, a spice made from tree bark, is a popular choice for its antioxidant properties. Ceylon cinnamon, which contains little to no coumarin, is considered the healthiest type for regular consumption compared to cassia. Cinnamon may be beneficial for people with diabetes by increasing insulin sensitivity, resulting in steady blood sugar levels. However, it should be consumed with caution and should be discussed with a doctor about safe quantities.
Cinnamon is commonly used in cooking and herbal medicine treatments, with its antioxidant properties potentially lowering disease risk, reducing stress and inflammation, and even improving blood sugar levels.
What country produces the most true cinnamon?
Ceylon cinnamon, also known as “true” cinnamon, is a native to Sri Lanka and is produced on the island, with the rest coming from Seychelles, Madagascar, and northwestern India. It is made using the inner barks of the Cinnamomum tree, with a pliable texture and a lighter color. Unlike cassia, which is a ground, reddish-brown powder with a strong, spicy-sweet flavor, Ceylon cinnamon has a delicate flavor and aroma. The U. S. Food and Drug Administration (FDA) acknowledges them as distinct substances, but does not require them to be packaged as such.
The traditional processing of Ceylon cinnamon is labor-intensive, involving cutting, cleaning, washing, removing knots, scraping, rubbing, peeling, drying sheets, and rolling them into quills. A skilled cinnamon peeler can produce four to five kilograms of dried processed cinnamon daily, working 10 to 15 hours on about 50 harvested stems. This low-efficiency and high-labor process accounts for around 60% of the cost of production.
Is all cinnamon real cinnamon?
This article explains the differences between different types of cinnamon, including cassia and Ceylon cinnamon. Both are harvested from the bark of trees, but they produce distinct products. Cassia cinnamon, the most commonly available version, is rougher, darker, and rolled in thicker sheets than Ceylon cinnamon. Its potency makes it popular for home cooks and industrial producers due to its intense flavor.
Cassia cinnamon is the most commonly available version, found in spice cabinets and suburban grocery stores worldwide. Its potency is why it is the go-to choice for home cooks and industrial producers. Tangzhong, a secret ingredient in the super-soft dough, encases a brown butter-cinnamon sugar filling and is topped with a tart cream cheese frosting. This article will help readers transition from being a beginner in the world of cinnamon to becoming a cinnamon professional.
Is Mccormick cinnamon true cinnamon?
McCormick’s cinnamon is a premium product that undergoes rigorous testing to ensure the purest aroma and flavor. The company selects whole quills and large bark pieces, handling them carefully to maintain strict volatile oil standards. The natural cleaning process ensures pure cinnamon flavor without added fillers. Dry cinnamon is packed and shipped to control moisture levels and mold, and then naturally cleaned and packaged in McCormick’s spice mill and packaging facilities. This ensures consistent high-quality and product integrity. Cinnamon, which starts as the bark of the cinnamon tree, takes up to 20 years to reach its peak flavor.
Why are cinnamon prices so high?
Ceylon cinnamon is a more expensive and labor-intensive variety of cinnamon, available in both stick and ground forms. It is often referred to as “true cinnamon” and “fake” by those who believe it comes from the Cinnamomum verum tree. However, there is no simple answer to this question. Some believe Cassia cinnamon is “fake” because it doesn’t come from the same region or variety of trees, while others believe it is produced in a less time-consuming and labor-intensive way.
Both varieties of cinnamon are essential for various culinary purposes, but there are some differences between them. It’s important to note that both cinnamon varieties are distinct, and their differences may not be as significant as they may seem.
What is the best purest cinnamon?
Cinnamon comes in four varieties, with Ceylon and cassia being the most widely available. Cassia cinnamon, originating from China, is often found on grocery store shelves, but Ceylon cinnamon is considered higher quality and better-tasting due to its softer, more delicate flavor profile. The Korintje variety is the most common type, with its sweet, mild scent reminding of childhood and suitable for baking. Cinnamon comes in ground powder or whole sticks, with ground being preferred for cooking and baking due to convenience.
However, grinding a cinnamon stick yields fresher flavor and lasts longer than powder. Cinnamon sticks are also ideal for infusing hot teas or beverages. Liquid cinnamon extract is less common but can be helpful when baking or making cinnamon-infused drinks. The quality of cinnamon varies greatly, with Ceylon cinnamon being considered more quality due to its delicate yet nuanced flavor. For baking, cassia cinnamon is the most suitable and budget-friendly choice.
Is there a difference between cheap and expensive cinnamon?
Ceylon cinnamon, despite its name, is not as true a cinnamon as Cassia, but is considered superior in terms of flavor and health benefits. Cassia cinnamon accounts for over 80-90% of cinnamon imported into the U. S. and is the majority of cinnamon sold in grocery stores. Ceylon cinnamon is rarer but can be found at grocery or health food stores, though it may be more expensive. The question is whether Ceylon cinnamon is worth the price differential, if Cassia cinnamon performs as well, and if grinding your own is recommended.
How do I know if my cinnamon is ceylon or cassia?
Cassia cinnamon sticks are darker in color and have a thick layer of rolled bark, while Ceylon sticks are lighter and have thinner, more fibrous layers. If not indicated on the label, it is assumed to be cassia cinnamon. Ceylon will be labeled as such and have a higher price tag. If you use cinnamon occasionally, the type used has minimal impact. However, if you use it daily or are struggling with health issues, it is recommended to upgrade to “true” Ceylon cinnamon. Ceylon cinnamon is the only variety used in our food and drink offerings, and you can find it in our organic Kitchen Market.
📹 Take Cloves but don’t Make the Same Mistake Many People do, What Happens when You Take Clove Water
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This dr. literally saved my life! For 2 yrs now my A1c has been been between 4.9 and 5.3. 2 yrs ago before finding Dr. Eckberg and Dr Ken Berry. My A1c then was 9.5 and i was feeling horrible…..swollen ankles, tired all the time, severe headaches at night. Now at age 64 i feel 30 yrs younger, have lost 78 lbs to date and have more energy than when i was in my 40’s. Other drs did notook at healing but pushing meds. I am off ALL meds now….hbp, statins, metformin and even my thyroid med. ❤
0:00 – What is normal 5:26 – What causes high blood sugar (Food Intake) 13:56 – What causes high blood sugar (Insulin Resistance) 17:42 – It takes a long time to break it 22:23- How to lower blood sugar Resuming, If you’re insulin resistant, don’t eat carbs that don’t come from leafy greens and such (mostly water and micronutrients, almost no carbs), fats raises glucose the least, protein also doesn’t raise it nearly as much as carbs, but it’s more than fat, so eat more fat, less carbs and enough protein but not too much, if its too much and your body doesn’t have any more use to it, it’ll become glucose just like a carbohydrate would. Fasting for at least 12-16h per day helps a lot, but the optimal is OMAD, since you’ll only spike insulin once a day. The worst thing you can do is to have a lot of spaced meals, it will only make you hungrier and increase your cravings for junk food, since your insulin will rise everytime you eat something. It is not a quick fix, but it is sure to help your body to work as it should so you won’t have as many health complications down the line. Exercise is good, just don’t over do it. Go to the gym, work your muscles to failure, walk as much as you want, that won’t be an issue, but don’t try to heal your body through intense cardio sessions, if anything it’ll make your problem worse.
Good day viewers I am in Jamaica this doctor has literally saved me I have been listening and applying his instructions I was a type 2 diabetic now I have been successful in reversing it for a little over a year and no longer need to take any medication THANKS FOR U MEANINGFUL ADVICES DOC u r changing lives may God keep blessing u so more will b impacted
I’d just like to say that these articles have been instrumental in helping me take responsibility for my own health. 8 months ago, I was diagnosed with type 2 diabetes. I just had follow up bloodwork after making some changes. My A1C went from 8.7 to 5.4 without medication in that time frame. Thank you for making this information available—It has been life changing for me.
This is the best article I’ve seen explaining insulin resistance, high blood sugar, and how to fix it. I just discovered I had diabetes, my fasting blood sugar was 204, and A1C 9.6, and my first appointment with an endocrinologist is in July. I was seeing a nutritionist, and she insisted that I have to eat 5 times a day, 2 hours between meals, all kinds of carbs included. That’s crazy. Thankfully, I listened to Dr. Jason Fung a lot, and now I subscribed to this website because what both of you explain makes more sense. THANK YOU for this article! ❤❤
0:19: 📉 The article discusses the normal blood glucose levels and the recommended ranges for fasting and after meals. 3:48: 📈 The speaker discusses the impact of different types of carbohydrates on blood sugar levels, emphasizing that eating whole foods and avoiding processed carbohydrates can help maintain stable blood sugar levels. 7:29: 📚 Eating sugar is worse than eating starch because sugar contains both glucose and fructose, and fructose can only be processed by the liver, leading to fatty liver disease. 11:30: 📚 Different types of food have varying impacts on blood sugar levels, with carbohydrates having the greatest effect, followed by protein and fat. Insulin resistance also plays a role in blood sugar regulation. 15:26: 🩸 High blood sugar leads to insulin resistance, and fructose exacerbates this process. 19:30: ⏰ Insulin resistance develops over time, making it harder for the body to control blood glucose levels. 22:57: ✅ To lower blood sugar levels, it is important to reduce insulin by avoiding sugar and reducing overall carbohydrate intake. Gentle exercise and eating non-starchy vegetables can also help. 26:53: 🏋 During intense exercise, the body burns more glucose than fat, creating a need for more glucose production. Recap by Tammy AI
To control my diabetes 2 I have never taken the metformin prescribed, instead I started fasting 3 days a week drinking my nutrients and electrolytes, and walking for exercise. When I was diagnose with diabetes 2, I was 157kgs and 6’5″ tall. Within 7 months I had dropped my weight to 121kgs and have kept it there since 2018. At 62yrs old I’m feeling good and still walking for exercise and fast 2 days a week… 😂👍🏼
I pretty much understood how the whole blood sugar thing worked but you have put it in such a simple and concise article that is so simple to understand. I will now pass this on to people in my circle who really need help and when I mention things they should not be eating the just look at me like why??? They just think popping another metformin will cure all. Hoping this can help a lot of people. You have a great way of explaining things in layman terms. My limited research tells me blood sugar is the root cause of most all of societies ailments and must be addressed for optimum health. Why don’t more doctors address the nutrition issue with patients???
I found that not eating lowers my blood sugar to about 80 in about two days. Of course I usually only eat less than two meals a day on average and have cut out my favorite foods which are pizza and cheese cake. One-eighth of a cheese cake raises my blood sugar to about 200 for hours. So, I’m definitely insulin resistant. Instead of salty potato chips I now eat a handful of mostly unsalted nuts. Even two cups of coffee a day makes me want to eat more, and makes me feel sickly most of the time. So I have to abstain from coffee for weeks at a time. I know the coffee industry says it won’t hurt me, but what do they know? I’m a young 77 years old.
5/31/24…Day 13 without sugar, no carbs, only meat and cottage. Did a short 24 hr fast after day 3, then a 51 hr fast after day 9. I broke my longer fast due to my job being labor intensive, I was dizzy, headaches, diarrhea and just ill. At day 4 I developed a detox flu, it rivaled some of the worst flu symptoms I’ve had in 40 years but I truly believe it was detox from the sugar restriction. I am currently doing OMAD, eating 8oz of beef, 8oz of chicken breast and a cup of cottage cheese. I feel phenomenal and pray that my next Dr visit for blood panel in 6 months shows a marked improvement of a1c. I was recently tested and results were 6.6 a1c.
You explained this so well. I have learned so much from this article God bless you. I am a new Type 2 Diabetic and am currently working on getting my A1C down as fast as possible. It is 14! I couldn’t believe how high it was. I ate too much takeout and sweets and now I realize the damage I have done to my body. Meds, huge changes in my diet, and exercise are my new normal.
No sugar for a year… Non-fasting glucose was 100, now it’s 87 (non-fasting). 🎉 AND I’m not hungry all the time like I used to be! 😃 ANSWER to people asking questions: I was on an anti-inflammatory diet (paleo) because I had fibromyalgia for about 15 yrs. That’s gone! Then I decided to follow a modified keto diet. It’s been a year now. I eat keto foods but I don’t do the proportions, so I guess it’s not true keto…yet. I no longer eat grains, sugar, legumes, processed foods, and I do have organic whenever possible. I do give in with dairy… and I have meats, veggies, and for fruits I have berries. I have high fat foods. My weight is pretty steady because I’m not doing proprtions of carbs, fats, protiens. Actually, I have gradually lost 15 lbs over the last year. Here’s what keeps me sane… I have a day during the week when I can have whatever I want. I’m finding over time though that those days are getting healthier as I go along because my food cravings have definitely changed. 🤔 I don’t know if my cholesterol will be ok or not because I’m not doing the proportions yet. I am doing high fat. I was pleasantly surprised when my blood sugar (non-fasting) dropped from 100 (always steady previously) down to 87. 🤔 💭 BONUS: For the first time in my life, I’m not starving in between meals!! Thats huge. I take advantage of that and don’t eat in between meals. I do have coffee ☕ with cream twice a day too. My body’s food cravings really did change over time.
Respected Sir, I have just come across your website. I just wanna state that your articles are well prepared and the way you present the topic with all those visual graphics combined with your professional expertise is par excellence. I really appreciate your endeavors and I feel lucky to have found your website. Keep it up and stay blessed.
Such a great article at summarizing glucose and insulin resistance and how they’re impacted by what we eat! I had started a no-sugar May, and it wasn’t going very well, as I ended up eating sugar 5/2 and 5/3. Yesterday was my first sugar-free day, and this article is exactly what I needed! Thank you, Doctor Ekberg! 💗🙏🏻💗
I can completely attest to this, did this before even perusal this article. Found out I was type 2 with an A1C of 13.8, I was shocked. Immediately went on a full keto diet, within 1 month got my A1C down to 10.2, and within 3 months was down to 6.2. I have since re introduced a minimal controlled amount of carbs, no sugar still and I’m maintaining everything without any meds. My blood sugars are in the low to mid 100’s only varying by 20-30 points at all times, occasionally I’ll break down into the sub 100 range.
Dr Ekberg, you single handedly set me on a path of healthier lifestyle and changing just about the most important part in my life, how i eat and what i eat. you don’t know how profound all the knowledge is that you are spreading and don’t get tired of repeating!!! SO MUCH i did not know… thank you so much!!!! from Berlin, Germany
If you don’t get your stress under control you’ll still have a problem with glucose control. You never talk about that. I relatively eat lower carbs and I still got pre-diabetes. Once I practiced stress reduction exercises pre-diabetes stopped. And I eat starch but not all the time. It’s about moderation for food, excercise, and stess. Period. Oh yeah and genetics.
Optimal fasting BG 80-90; after 30 minutes 90-110; after 2-3 hrs 80-90 Causes of high BG ~ food intake (carbs – processed /sugar/HFCS /starch) (excess protein) ~insulin resistance (cells resisting moving sugar from bloodstream into cells which results In higher blood sugar) Insulin resistance can be reversed How to lower High BG ~lower insulin ~stop eating sugar ~reduce carbs (all carbs turn in to sugar) You may eat leafy greens and non starchy vegetables ~eat fewer meals ~gentle exercise uses fat intense exercise raises cortisol uses glucose results in cravings
I love his teaching style and since 1998 I’ve been diabetic and tried alot of things including Vegan however I have come to appreicate each person should educate themselves and learn what works for them. Thanks to YouTube we have access to such great teaching, Our doctors visit’s are limited to 10 minutes.
One of the best explanations I have heard so far. I have switched to a ketogenic diet months ago to prevent diabetes as all of my family has it…I am the only one in my family who doesn’t, but I have always watched what I eat…I find the keto lifestyle much easier to sustain and I don’t think about food like I did on the low fat diet. I am 5 ft tall so I really have to watch what goes into my body. I don’t need to lose weight, but Keto way of eating is just easier as I can gain very easily. An added benefit is my tummy issues are all gone…I haven’t had an IBS flare up since I switched …yay. ☺️
Nice to see you are still plugging away on insulin resistance…in my humble opinion you deserve the OLYMPIAN NOBLE PEACE PRIZE FOR THE GOOD YOU ARE DOING FOR HUMANITY….WAY MORE THAN I CAN SAY FOR THE AMERICAN MEDICAL PROFESSION….THANK YOU DOCTOR,,,YOU HAVE HELPED ME MORE THAN I COULD EVER IMAGINE.
I am a filipino nurse, and when a friend told me that he completely doesn’t take his metformin because he doesn’t like the side effects and he is a prediabetic… I took his sugar and it was 133 prior to the new non-pharm tx,,, He is 55 yo. I told him to take this AMPALAYA TEA everyday when he gets home which is around 5pm -6pm cos. I prefer him to take it at this time to prevent from getting up for bathroom so promote rest at night. After 1 week i think it was when I saw him again I tested his sugar and it was 83… and he didn’t change his diet. only advice I gave him was do not consume more carbs than he normally does. Next time when I see him I will also take his BP. I wasn’t worried about his bp going down cos he tend to be borderline on his BP… In which the tea will also help reduce BP.
Please play this article in schools, Highschools, colleges, tv radio and so on . This is free information that clears all the mystery of diabetes and how our body works . Why three year ago I could eat that melon snd today I shouldn’t . I really shouldn’t . Because we get older and the body stops working . We have to realize that and maybe less amputations. Diabetes is crippling the people and the country . Play this article on repeat. No more crackers no more fruits etc. You as a doctor are a real professor and we are very very Blessed
I stay low carb. But I do incorporate a little sweet potatoe with ribeye after a long run. I use banana before my runs. Timing of carb intake matters as well. I am 50 yrs old & blood pressure hovers around 111 over 65. Resting heart rate 47 bpm. I want to stay very active & 1 ingredient real carb foods help with that.
I am immensely grateful for all of your articles! They helped me transform my life! On July 6th, I learned that I had Type 2 Diabetes. My A1C was 10.7. On October 12th, I met again with my doctor and she told me that my new A1C score was 4.7… and I’m no longer diabetic!!! The doctor told me that she had never before seen such a dramatic A1C drop over a 3 month period. By the way, I have also lost 50 lbs in the last 3 months. I still have a ways to go on my weight loss journey, but I can’t thank you enough for showing me the path! One of the things that I appreciate the most about your articles is that you breakdown the science, which makes your advice even more compelling.
I’m just taken aback at how easy it is to cause your body to become insulin resistant . Thank you Dr Eckberg I’m on my way to recovery from pre type 2 diabetic. I’ve been intensely working on being pre diabetic. Didn’t have a sweet tooth but ate a lot of starches as food fillers . Now my carbs are practically obsolete. I started the new way of eating real food once I learned that I had to starve cancer. I learned from you how carbs/starches feed cancer . I’m done feeding cancer and beginning to feed myself the right way.
I’ve started Keto/Carnivore and I must say I feel SOOOOOO much better. My legs aren’t swollen after working 10 hours. My socks used to cut into my legs. Now barely a print. My clothes in general are getting loose. I eat like a pig. Lots of Ribeyes, lamb, bacon, eggs and butter. I do eat some berries about every days. I am sticking with this 😊❤.
This was very helpful. One of the best on this topic. I have a couple of questions – 1. what is your take on plant based sugar substitutes for people with diabetes? 2. What would lead to high fasting blood sugar (above 140) but medium A1C (around 5.8)? Would be great to have articles covering these topics. Again thank you.
I can confirm that you can reverse insulin-resistence as long as you are not diabetic. I ate way too much sugar in the past, now I don’t eat anything with added sugar and only some natural sugar (fruit, cottage cheese, yoghurt). Once a week I eat potatoes but no grains the rest of the days. I had pre-diabetic; dry mouth, drinking much water and urinating too much. I got rid of it and I feel 100% normal now.
🎯 Key Takeaways for quick navigation: Normal fasting blood sugar levels are typically between 70 and 100 mg/dL, but tighter ranges are advisable. Impaired glucose regulation includes fasting glucose levels of 101 to 125 mg/dL, while type 2 diabetes is indicated by levels of 126 mg/dL and above. Glucose levels after meals should ideally stay under 140 mg/dL for healthy individuals, up to 190 mg/dL for those with insulin resistance, and not fall under 200 mg/dL for type 2 diabetics. Optimal fasting blood sugar levels are suggested to be around 80 to 90 mg/dL, with lower levels acceptable during prolonged fasting or on a ketogenic diet. Post-meal glucose levels are recommended to remain between 90 to 110 mg/dL, especially for those on low-carb or ketogenic diets. Carbohydrates, especially processed ones like sugar and high fructose corn syrup, significantly raise blood sugar levels and can lead to insulin resistance and fatty liver disease. Starches, found in foods like potatoes and bread, break down into glucose rapidly, affecting blood sugar levels similarly to sugar. Protein and fat have lesser impacts on blood sugar compared to carbohydrates, with fat having almost zero effect. Insulin resistance develops over time due to consistent high blood sugar levels, leading to a loop of increasing blood sugar and insulin resistance. Understanding the mechanisms behind blood sugar regulation is crucial for managing and preventing insulin resistance and type 2 diabetes. Lowering sugar intake, reducing overall carbohydrate consumption, and focusing on non-starchy vegetables can help manage blood sugar levels and insulin resistance.
I ate a huge dinner with wrong foods today, socializing with my brother. I am very discipline the past 2 years to beat my 20 years prediabetes ànd I struggled to keep my tests results under 90 fasted stage and always under 120 after meals successfully, except when eating out at restaurant. Tonight a large bowl of chicken pho soup and a couple of spring rolls (no drink) took my glucose reading to 160 after 3 hours post meal. I was shock!!! but not surprised. I did not eat the soup liquid, but only the noodles and meat and I know for sure my blood test will be a disaster when I get home. Most of the Asian restaurants do add msg to the foods for flavor and they honestly admit it if you ask, and that’s the main problem when eating out. Every restaurant will add something. After the 160 test result I immediately drank a large cup of fresh lemon water with acv, a huge cup of chamomile tea from dried flowers. And I did 50 push-up on my knees, 50 squats, 100 reverse lunges . Just like dr Ekberg said I do it gently spreading in 1 hour light work out. Two hours later,(5 hours after the meal) I tested again, the test reading went down to 107. I am 70, very active and mostly healthy without any medication needed for now. And I take my health seriously and don’t give up on high blood glucose. It’s about discipline, lifestyle and patience that can save us from troubles.
Hello sir, I am from India your information is very valuable for us, but suggest some important foodds that helps to control type 2 DIABETES PERMANENTLY. made article on foods that can we eat on daily basis and control our High blood pressure and type 2 diabetes. When to eat and when not yo eat? Is intermittent fasting working? For high blood pressure and blood sugar (diabetes) suggest your opinion.
Thanks for the info Dr. Ekberg! I gain so much from your articles, and they really help my health. I anticipate having enhanced longevity because of them, so thank you! I really didn’t understand that much about blood sugar, and what is normal versus high, and what you recommend. Hope you have a good weekend! God bless!
Your articles are beacons of common sense in a crazy world. You speak more sensibly than most of my medical colleagues and are careful not to tread on medical toes. I am trialling intermittent fasting to finally lower my BMI for good and improve my HbA1c and lipid profile. I want to enjoy a healthy and active old age. A major problem seems to be the availabilty of healthy food choices when we are pressed for time and can’t make all our food from scratch. Everything is starchy, sugary or contains sweeteners. Please could I ask you to give numbers also in terms we can understand in Europe eg kgs and HbA1c. Diabetes in the UK is defined as HbA1c above 48. Thank you
In may of last year I fasted for 25 days. I had no idea what my glucose was. I have a brother who is diabetic and constantly looks at his meter. He denied being a diabetic. If I think I have over done it then I will go without food for a minimum 12 hours. I am used to hunger, and rumbly in my tumbly. I dropped 25 pounds since January. I weigh myself every day.
Intense exercise gives alot more cortisol. Combine this with most people already having high cortisol due to stress, anxiety and bad food choices. You’re just overloading your system and it will got haywire. Adrenaline fatigue is also real. Alot of people go from one extreme to another without even realising it. Like a fat couch potato going for a marathon training. Just go 30min walking after every meal is already great. Consistency is key. Ease into the changes is important, not shock the body. Extreme fasting can help some people, but I would not recommand it to everyone. Since extreme fasting will also increase cortisol.
I am on a 40-Day 40-Night water fast, and I can say with absolute certainty, that it’s the number 1 fastest way to drop your glucose levels. I’m used to being very insulin resistant, and now I don’t even get dawn phenomenon upon waking. My glucose level late last night was 79, and this morning it was 71.
My fasting blood sugar has always been between 80 and 90 until recently. I started feeling like crap up and down tired. When I got my lab work back, there were numerous things that were bad but the one thing I noticed specifically was my fasting blood sugar was 100. I took it this morning and it was 105. So I have to get back on my keto diet or low-carb diet. I’ve been eating way too much sugar and carbs.thank you for this information. I need all the motivation I can get.
The only entities for whom complex-carbs are ”good” for are the food corporations. It’s why every typical grocery store is absolutely loaded with food-products which land people in the hospital. These Criminals should be forced to pay for the rising costs of health care, as they are Directly responsible for oversaturating every grocery store with their garbage, while providing very few alternatives. Just because a package states ”keto” or ”healthy” absolutely does not make it – so. It’s all a marketing ploy designed to sell more food-products high in sugar, fat, and refined -carbs and no nutritional value at the same time. It’s precisely why we are seeing more third-graders diagnosed with type 2 diabetes then ever before in human history. Thank you for all your informative articles Dr. Ekberg.
This is exactly what is happening.. i called my doctor who ordered some A1c-glucose because my blood was high a few month ago.. i made the change my self i noticed how i was not feeling normal- a couple days ago i called him to try and get an insulin test he refused and said no need for that.. and said if you feel like you need these test ill send you to another provider .. lol, America would be healthier if some of these test where done sooner rather than later
Good article ❤ I love it from India. I have been in keto diet for the past 8 years. Now blood glucose level under control and hb1c always 6 to 6.2. Good thing is I have fully eliminated BP tablet as my bp always 120/80. Basically, we have to maintain less carbo. consumption. I reduced my weight from 76 kg to 68 kg.
Dr Sten I think I may have watched more than half of your articles and I’m grateful for the guidance they’ve provided. My wife has been very tolerant of my repeated requests for diet modifications but I have managed to impress upon her that I’m probably insulin resistant and metabolically ill so if she wants to keep me for a bit longer we should learn and modify. However, I watched a article today about lectin causing leaky gut and some of the foods that contain Lectin make me quiver with fear at the thought of reporting this to my wife. Have you done anything on this subject?
Hello Dr Stan, thank you for such detailed articles. Though I agree about Keto, I would like to know 2 things – 1) how would a vegetarian (no eggs, cheese ok) go about doing Keto without including complex carbs. 2) How does eating keto impact cholesterol levels. Would really appreciate your input on this. Thank you.
WOW!!! Really important life saving information that. This is why fruitarians mess up. Forty three years ago, when I was 19 I became a Vegetarian. But even then I leaned to much towards sugar. But anyway I lived a very active, very hardworking lifestyle for most of my life. For most of that time i was very fit and strong and did full time hard labour, pick and shovel work etc on my farms.. I felt great as a vegetarian and enjoyed above average health with no weight problems or body odour.. But then 14 years ago I became a Raw Food Vegan, and felt even better, but a few “complications” were surfacing. then a couple of years after that I became a “Fruit based raw food vegan”, believing that to be the optimum diet, the perfect diet for humans. Eating fresh raw fruit for approximately 80%, or more, of my diet and thats when the problems really started. And for the next 7 or 8 years, like many fruitarians/fruit based raw food vegans, I was in denial. And I’d see others further on that path expressing frustration and asking for help but the fruit based raw vegan community just attacks and ostracises them, which makes it even worse and they suffer in silence, as I did for years, desperately looking for the answer. And now, I’m pretty much at the hight of my problems but finally gaining the knowledge to hopefully correct these problems. I’m severely disabled now, I can hardly walk and on oxygen almost 24/7 … Its mostly my lungs..I can open my lungs up, no mucus, but cannot seem to process oxygen, hearts beats too fast too.
My endocrine system broke due to bad choices at Thanksgiving dinner in 2010. I became debilitatingly hypoglycemic and seemed to be “allergic” to carbs. It took me 3 years with a lot of suffering to get my system working more normally again. I was warned by a doctor that I’d probably become diabetic years down the road. And, yep, now I’m running high instead of too low.
Hi Doc wow just two days of trying no sugar is soo hard, it’s in everything we eat..my husband made mash potatoes because my 85 yrs old mom loves them and at this point I can’t fight her. So I wanted to know since the potatoes are so starchy are they worse than a good bread should I completely avoid all potatoes, sweet, regular, yuca to avoid sugars during this journey thanks for all you do in educating us!! 🤗 oh ps I had a teaspoon of the mash potatoes tonight lol
I have tried every whole food diet out there to control my high/normal blood sugars. First-Whole food free range, grass fed, animal based Keto with vegetables that were both raw and cooked. Second-Plant based vegan Keto with raw and cooked vegetables, nuts and seeds. On both of those plans I controlled blood sugar but felt tired and dizzy. For the last 2 years, I have been on a low fat, high high carb, vegan diet, (unprocessed vegetables both raw and cooked, whole fruits and whole grain berries few nuts Tempeh, tofu ) and my blood sugar is controlled the same. The only difference is I have more energy and I am not dizzy. I think my lesson here is everyone is different and the only thing all these tried diets have is common is the diets must be completely UNPROCESSED and walk after every meal without fail.
The best way to keep good sugar levels is to exercise, I am diabetic and I work as a salesman, I walk a lot, A LOT. Other day I ate a Kebab, with all bad things it has, processed food, dressing and whatnot, plus a coffee by the morning with a sandwich, and to top it off I drank 3 beers during the day. When I reached at home I check my glucose level and I was at 91. Exercising is the key to keep the levels under control.
I swore out load several times while perusal this article. In my sixties now and am close to furious upon the realization that conventional medicine is failing us in so many ways. I already am someone who is extremely sensitive to and avoids prescription medicines like the plaque – carbs and sugar-filled sweets have been a different story though. The incredibly thorough and clear presentation offered here has blown my mind and may finally be the long lost missing link for me to leave my sugar addiction in the rear view mirror, where it belongs. This gentleman is a real teacher if ever there was one!! THANK YOU for sharing your wisdom with us!!!!!!!!!!!! 💜💜💪💪☯️☯️ Karen
I’m a 33yo man at a healthy bodyweight. I did carnivore for a year, keto for a year, and am currently just “low carb”. I used to do 20:4 fasting but for the last year have done 16:8. I do strength training 6x/wk. Despite all of this, I can’t get my fasting blood sugar below 90 unless I do a prolonged fast (2+ days), in which case it hovers around 80. Thoughts? Is it just my genetics? I’d love to see my fasting glucose under 80
Hi doctor. I have a simple question and I would be very happy if you can help me: post prandial insulin/glucose (2h after having a normal lunch) were 19/87. Levels at the fasting period were 8.8/93. Was the insulin level at post prandial period high? Should it come down close to 8.8, as same as the fasting measurement? Should it be considered insulin resistant?
I thought I was eating healthy by avoiding red meat 🥩 man was I wrong . Replacing red meat with carbs brought my sugar way up. I’m gradually recovering by intermittent fasting for 3 mos now thanks to you sir. Though keto dieting is expensive for some folks but I eat whole eggs and lots of salads 🥗 And now that I know coffee can spike my sugar, it’s only one cup a day if any. Long distance runner is now a long distance walker.
@dr.Sten my question is slightly off topic, but I’m curious what would you consider a ‘normal’ amount of daily sugar intake (in grams) I’ve been trying to determine what is a normal amount of sugar that the body can process and tailor my diet as best I can. Some online sources cite 24 grams… but this does seem still quite high. Thanks for the superior content. It’s excellent 👌🏼
Love love this Dr!!! I have learned a lot from his articles I used to eat always chocolates, desserts etc, 4 month ago I asked to get check my A1c and it was 5.7!I was shocked !! I learned from him what to ask to the dr, well in 3 months is down to 4.7, I followed everything he said very strict, back to normal and keeping this lifestyle 👏👏💪💪and workout of course 5x week
Thank you so much for this article. It was so highly informative. There’s a shortage of GPs where I live and I no longer have a family doctor. Tricky, when you’re treating T2D with eating – no meds. I’ve been doing intermittent fasting for a few years, but since my sleep cycles have been way off for years (my body wants to sleep at 3am and wake up at 3pm), I think I’m experiencing the dawn phenomenon, but in the early afternoon. I’ve learned a lot from your article that I’ll put into practice starting tomorrow. Yours in Gratitude
I eat potatoes, grains, etc. but not often. It depends on what starch and how it’s prepared. Resistant starch….what about that? I’m 66 years old, 128lbs and have got rid of my pre-diabetes. Some of what you’re saying is right on…but some is too extreme. And I’m an RD. And what about resistance training? If you have no muscle how is any glucose gets sucked up into muscle…if you don’t have it?
I like this Drs approach and info I just have one thing to ask is being a little insulin resistant like being a little pregnant. We are either diabetic or we are not. Im not a Dr Im a diabetic and anything sweet tasting effects me in some way. All forms of carbs is trash. We as a society have been brain washed by food (ha) (poison) manufactures of what is healthy. Diet is 99% of the problem and the solution. The less sugar, starch, fructose, and carbohydrates the better my blood sugar results. The amount of calories makes a huge difference, I find for myself 1000-1200 daily calories works the best to keep my blood glucose 70-100. 1500 calories raises my glucose to over 200 this is my personal results. Great post Dr thank you
Thank you Dr. I have never been satisfied of any explainations of how our all intakes will be into our body and into Sugar. I can now say “all shall be in portions” Specially the Carb / starch must all be controlled properly. Thank you Dr. I am insulin resistance and now i am ok by just controlling my carb/starch. My FBS now is normal 5.5mml My RBS/PP Is also w/in normal range .
I was doing really well with the keto diet last summer because my wife was visiting family in China. I cooked all of my own meals which consisted of eggs, bacon, avocado, plain yogurt, beef, pork, chicken, a salad, fresh vegetables, and NO SUGAR, RICE, POTATOES, or BREAD. Once she returned it was impossible to stay on the diet. My wife cooks Chinese style, lots of flour, corn starch, sweetened sauces. There is no convincing her that those ingredients are bad for you. So, I’ve resigned myself to doing what I can, NO RICE, NO POTATOES, NO BREAD. I don’t eat anything sweet. It’s even more difficult when my kids come to town. I live in Louisiana and they always want dad to make gumbo, the reux being made from flour. Like I said I do what I can. I don’t eat after 6 pm and I exercise. I’m 69 years old and I take Losartan 50 for my blood pressure. It runs in the high 140’s to 160’s. My wife on the other hand is 55 and her blood pressure runs between 118 and 123…
This vid by far most HELPFUL INFORMATIVE vid I seen on BP Blood glucose IR on YT. B4 viewing this I was so confused IR glucose # Dr E explains it so simply & doesn’t complicate the description of each one. Tysm Dr E for helpful info that I plan on taking to my doc soon. Maybe it’ll help my doc to explain it now more simply to his patients ….🤭😉
Dr Ekberg. I recently watched a article from another “Dr” who claimed that refrigerating and/or freezing starchy foods like RICE and POTATOES, it causes those foods to reduce these foods Glycemic Index. If after 12 hours of refrigerating, he claims these foods will start to “retrodegrade” which means it converts chemically to “resistant starches” and we “don’t have the enzymes to process these starches” when they change to this state. I would love to get your take on this information. Obviously, I want for no one to get incorrect information. This person touts this scenario as an answer for starchy food consumption after they convert to prebiotics and probiotics.
I’m a little frustrated because I’ve been on low carb IF AND MY fasting glucose is always over 100-104. The longer I wait to eat my blood glucose goes up to about 110. Now I really don’t want to eat because my glucose is not optimal and want to wait but it seems to make it work. I exercise 4 times a week
Dr. Ekberg I hope you read this. I’ve been prediabetic for a few years now otherwise pretty darn healthy. My new doctor mentioned all the things you said which I agree with including cutting sugars out. However he also wants me to do cardio five days a week for an hour At a medium intensity. I do already lift weights 3 to 4 times per week and do some kind of cardio once or twice a week for an hour or so. I just know that if I do cardio five days a week I will get massive cravings and need lots of carbs to sustain. I’ve always been on the thinner side growing up, but I’m in my 50s now and I’ve had Some belly fat for the last 10 years or so. Based on this excellent informative article, I will start with The major diet changes first continue the exercise routine that I’ve been feeling good with
Complementary comment: Gluconeogenesis from glycogen after intensive exercise would not be a problem, that glycogen will be restored in muscles from another path of gluconeogenesis metabolizing fat from fat storage in the body, ONLY IF YOU DO NOT CONSUME CARBOHYDRATES, those levels increased cortisol will be eliminated by the liver and excreted in urine once the exercise stress is over and relaxation, avoid coffee in this case after exercise.
For those out there that love to eat the satisfying carbs, just know you can eat green bananas with the power to help weight loss, with many benefits, loaded with nutrients. It must be very green, other options is cooking the flour of green bananas, cooking just like oats. Green bananas are very healing
Longtime subscriber here. Your explanations are great, but I’m trying to reconcile what you say about the great results of eating lots of plant foods with the historical record. It’s well known that before agricultural foods became available about 10,000 to 12,000 years ago, people had great jaw structure and undecayed teeth—in contrast to today’s horrible tooth decay and vanishing chins (among other disastrous health problems). I find it hard to believe that the people back then ate “lots of broccoli and greens,” which children instinctively abhor. Please address this in future articles ❤
No way! As a reversed pre diabetic, seeing my BG above 140 when I was checking it daily and several times a day, would make me cry and get mad at myself (causing more elevations) jaja. I am more relaxed now that I am able to maintain it below 120 post meal and usually 80s to low 90s fasting. I still check, but less often just to be on the safe side. Thanks for educating us mear mortals!
ANOTHER QUESTION: Do proteins leave the gut as individual protein molecules, or broken down (digested) into amino acids? ALSO TOO?: If proteins enter the liver portal system, does the liver change these molecules into amino acids, or does the liver let these proteins travel unchanged into the bodily blood circulation?
Type 2 and on keto. Nutritionist said i was not eating enough and wanted me to have complex carbs. I was doubtful sure enough my morning sugars jumped 50 pts after having her suggestion of wild rice. How do you fight mainstream medicine that wants to keep increasing your insulin? When loss of insulin sensitivity is the root. I feel better on no carb/very low carb with meat and leafy green veggies with intermittent fasting. She said no fasting.
This content is great. It is amazing how the body works. I am fascinated on nueroscience, spirituality, and how the body works. I was wondering if you have a article on the complete process of digestion. I saw a article saying how our small instestine is like a cheese cloth and it can be ripped by wheat but it repairs itself until it cannot anymore. Would you have somethig that explains this?
My glucose normal is 100. Always has been. I’m T2 and that started with a trip to the ICU for a week with glucose hitting 1000. That was a few years ago. Since, I’m now keto. Still, my normal is 100. Can’t remember the last time I’ve seen 120? If I have any significant amount of carbs, 50 maybe, I might see 115 or so and by evening it will likely drop to about 85. But overnight it will rebound to the normal of 100. Just seems that insulin overshoots a bit when needed and gives me the lower value but then settles back to the norm. I don’t see having my normal anywhere near 80 without starving myself on a regular basis.
eating carnivore for 18 mo now and I still struggle with fatigue after eating. when I fast, my energy increases over time….but so does my hunger! I am sure I have a lot of variables, but some of my suspicions: I’m still healing from the damage plants caused; I have imbalanced cortisol and other hormones; I’m still not regulating electrolytes; my body is insulin responding to food in my mouth still expecting carbs; I’m working too much and not sleeping enough! I might just need a vacay!
Another thing I do not understand is that recently I was told you cannot fast with diabetes. I went to a fasting place for a skin condition to clean up and add foods one by one after fasting 3 weeks on water. Was a success. Now there were other people at Dr Gross’s place (Hyde park NY) that were diabetic that did not eat any food the same amount of time… Wife’s doctor said she has to eat?????????????
What would you say if a person’s eating healthy nutrient dense foods and having a salad and blood is going to 300 after a salad? This happens to me, I have been intermittent fasting and going on longer fasts over 50 hours and my face for younger looking and my brain got clear! I had joy too! Unbelievable how amazing prolonged fasting is and my blood was better but I must have to do this again and again.. I’ve had type 1 diabetes for 23 years! I just recently started eating healthy. Maybe a year
Amazing recommendations!!! Thank you so much doctor Sten! I found diabet to late I guess, because it was 16-26 with normal 4-5. Now I take injections 3 times a day, and don’t now is it possible to be healthy again. Anyway, I’m very grateful for this article and my understanding now what happened with my body!
I’m typ2 A1C is 4.8 managed by diet only.Glucose is near 200 in blood, and bad cholesterol is 194. Can’t seem to reverse/change lab numbers for cholesterol and blood I cannot take most prescribed medications. But my problem is after 4 diabetic years working hard I have really high numbers compared to A1C. Glucose stays fairly level
I have not had monitoring available for a month. I was flying blind. I have also been fluctating my weight around 200 lbs. I have lost 55 pounds in the last 16 months. I am working out 5-6 days a week including both cardio and weights. My blood sugars, now that I have CGM in place, is higher on average than I ever remember. if I don’t eat my meals, my weight starts dropping again. Very disconcerting.
I’ve been perusal you for years now. I’m trying to get my friend back from deadly high glucose of 305. And I prescribed all of these items you just went over. We had to go to the emergency room to get an IV to lower it below 300. But now after 2 days it is 226. And dropping. He does not have insurance. But surprisingly at a county hospital (Parkland in Dallas), they actually recommended all the same things you do on your website. I have never seen a MD doctor that is up to speed on the latest correct diet for diabetics besides a few on utube. Most MDs just recommend the deadly US Food Pyramid. They should change the shape of a pyramid to a food tombstone. As a reminder that this recommended food will put you in the ground.
Yo tengo diabetes tipo 2 y hace unos años me levantaba con 150 160 Lugo bajaba y a media mañana tenía 115 lo decía al medico y no echaba cuentas así que yo cambié hábitos de comer y horario y ahora me levanto con 115 y después de comer a la media hora tengo 119 se que sigue pasándose del rango normal pero la mantengo ahí
What is your opinion on resistant starches like yucca, jicama, sorghum, millet, yams, sweet potatos, rutabega, sunchokes, etc? According to Dr. Gundry’s Podcast, these starches are not easily digested by our stomachs and our gut bacteria love to eat it. How would they affect your insulin resistance by regularly consuming these (in reasonable quantities ofc) as you’ve pointed out that starches turn directly to glucose?
I have been following a low carb diet for about 8 months. My A1c went from 7.3 to 5.9 in 3 months. But I am very sensitive to carbs. I tend to lose weight and have a hard time balancing keeping my blood sugar down while maintaining my weight. 215 is the highest number I have seen . Eating a pickle or other fermented food and/or walking 15-20 minutes will lower quickly. Goes below 150 within 2 hours. I have a CGM and occasionally around dawn my low alarm set at 55 will go off. .only 53-54 and goes back to normal range with almond milk or carbs sugar usually 77-97 when wake up. Rises with getting out of bed. Sometimes 120 by time I eat. Fasting 7 pm to 10 am …. don’t seem to fit anyone’s range pattern. Average glucose is 126-133 varies.. has been as low as 122. . . for day to day. CGM Numbers through the day go up and down not steady at all.
I’m from the Philippines and i’ve been following you for 1 year now and i learned a lot, thank you very much Dr. Ekberg. Can you please make a topic about why pre- diabetic person is getting thinner and thinner? I do low carb sometimes zero carb and i do intermittent fasting 18 / 8 hours 3 times in a week. I’m not taking any medicine, i was diagnosed pre- diabetic last january 22 when i got highblood and rushed to the emergency. My Hb1c is 6.8 mmol/DL but the doctor is not aware about my being pre-diabetic and he did not gave me any medicine for pre-diabetic. I was 86 Klg, but now i’m 62 klg now and i was malnourished now but i do eat protein and green vegetables. Please Dr. Ekberg enlighten me please
Thank you Dr. Ekberg so much for such a comprehensive explanation . it is the best article on blood sugar and insulin resistance on the internet . what about low blood sugar measurements in blood glucose intolerance test…. when after 90 and 120 minutes is bellow the limit??? what does that mean ?? and how can that affect the insulin resistance??? I also read that if you do not brush and floos your teeeth properly that can cause blood sugar spike. and of course on more factor the bad sleep. I f you could give us some details on that….. how much deprivation of sleep can cause blood sugar spike ??? could it be even one hour less of sleep every day ….lets say from 7 hours sleep drop to 6 hours sleep??? or is it more the question of the quality than quantity of sleep???
Thank you Doctor, you are truly doing the Lord’s work. I love watermelon, because just like lemons and oranges, it provides hydration, vitamins and numerous health benefits when eating in moderation. Like the late great Benjamin Franklin said, “everything in moderation, and eat to live, don’t live to eat.”