5 ms·

It is incredibly hard to beat a sugar addiction (a lot harder than nicotine or weed) but it is worth it, I promise. Going full on no-carb and taking long walks

by foepys 3y ago

It is incredibly hard to beat a sugar addiction (a lot harder than nicotine or weed) but it is worth it, I promise. Going full on no-carb and taking long walks daily got a friend out of pre-diabetes type 2. No sugar, no fresh potatoes (cooking and putting them into the fridge for 24 hours is fine), no rice, no fruits, and much more got them off metformin and normalized their blood sugar enough for them to be able to eat cake and sweets again without fearing to get diabetes.

caminante 3y ago
> no fresh potatoes (cooking and putting them into the fridge for 24 hours is fine) What does waiting a day accomplish?
- DoughnutHole 3y ago
  Leaving starchy foods to rest for a decent amount of time after cooking results in some amount of the starch converting into “resistant starch” which the body can’t convert into glucose. So a given portion will be less blood glucose spiking than a portion that hasn’t had that rest. The overall effect is modest though, the whole thing doesn’t turn into resistant starch. It makes it better, but I don’t think it would make a big portion of potatoes suddenly safe for a diabetic.
- cmrx64 3y ago
  the thermal cycling causes resistant starches to form. actually you are best off heating/cooling it twice, and minimizing the extra water content. instead of being broken down into sugars they get fermented into fatty acids deeper in the gut. pasta is eligible for this effect too idk how the final starch compositions vary between them tho.
bityard 3y ago
> It is incredibly hard to beat a sugar addiction (a lot harder than nicotine or weed) but it is worth it, I promise. It's not trivial, I will certainly admit, but it is eminently doable with the right mindset and a reasonable plan. The hard part is that sugar and carb-laden foods are positively ubiquitous in the western diet, due to the fact that carbs are cheap to grow, process, ship, and store. Fat and protein are expensive and harder to find depending on where you live. But I look at it like this: by going out of my way to find and cook metabolically-optimal food for myself, I am investing in my future health in a way that will be _much_ cheaper than the cost of getting my foot removed in a few decades. If I could give any advice at all to someone considering a keto diet, it would be this: do some research, start with some kind of plan, and be forgiving of yourself. It will take some time to figure out which keto-friendly foods you have available to you, and which ones you will actually enjoy eating. If you fall off the wagon and murder a bag of chips in a moment of weakness, know that the whole effort isn't down the drain. You just try to do better tomorrow.
- deleted 3y ago
  [deleted]
Angostura 3y ago
> no fresh potatoes (cooking and putting them into the fridge for 24 hours is fine What's that meant to achieve?
- pstuart 3y ago
  It helps convert the starches to be "diet resistant" -- https://apjcn.nhri.org.tw/server/APJCN/24/4/620.pdf https://apjcn.nhri.org.tw/server/APJCN/24/4/620.pdf It seems to be a very easy win in improving one's diet. Apparently heating it back up doesn't undo the starch conversion.
  - e40 3y ago
    Same for pastas too.
    - pstuart 3y ago
      Yep. Apparently doing a second cooling phase bumps it up even more. I'm a big fan of Dr. Patrick and she's been promoting the notion that the gut is foundational in one's immune system and feeding the critters there food that they want will serve one well. My go to internet advisors: Dr. Rhonda Patrick Dr. Peter Attia Dr. Brad Stanfield Andrew Huberman It may be confirmation bias on my part, but they're quite aligned in what they advise.
      - sn9 3y ago
        Huberman is kinda grifter-adjacent. He over-extrapolates from mechanistic studies for ad-revenue. I'd replace him with the Barbell Medicine folks. Check out their recent podcast episode on the common cold for what I mean about Huberman.
        pstuart 3y ago
        That word gets thrown around way too much about him. He's many things, but not a grifter. Look up the definition if you don't believe me. And of course he's not perfect, but there's still a boatload of worthy information coming from his podcasts. He's disappointed me multiple times, but again, there's worthy nuggets of knowledge gathered there.
ramraj07 3y ago
You prescribed cutting sugars so that you can eat cake again, I’m confused.
- patrulek 3y ago
  Body will always try to reach homeostasis, diabetics (type 2) just never gave it a chance by overeating sugars and/or not moving enough to use that sugars properly. Once you cutoff sugars and give your body enough time it will back to normal so you will be able to eat cake again.

by foepys 3y ago

caminante 3y ago

> no fresh potatoes (cooking and putting them into the fridge for 24 hours is fine) What does waiting a day accomplish?

DoughnutHole 3y ago
Leaving starchy foods to rest for a decent amount of time after cooking results in some amount of the starch converting into “resistant starch” which the body can’t convert into glucose. So a given portion will be less blood glucose spiking than a portion that hasn’t had that rest. The overall effect is modest though, the whole thing doesn’t turn into resistant starch. It makes it better, but I don’t think it would make a big portion of potatoes suddenly safe for a diabetic.
cmrx64 3y ago
the thermal cycling causes resistant starches to form. actually you are best off heating/cooling it twice, and minimizing the extra water content. instead of being broken down into sugars they get fermented into fatty acids deeper in the gut. pasta is eligible for this effect too idk how the final starch compositions vary between them tho.

bityard 3y ago

> It is incredibly hard to beat a sugar addiction (a lot harder than nicotine or weed) but it is worth it, I promise. It's not trivial, I will certainly admit, but it is eminently doable with the right mindset and a reasonable plan. The hard part is that sugar and carb-laden foods are positively ubiquitous in the western diet, due to the fact that carbs are cheap to grow, process, ship, and store. Fat and protein are expensive and harder to find depending on where you live. But I look at it like this: by going out of my way to find and cook metabolically-optimal food for myself, I am investing in my future health in a way that will be _much_ cheaper than the cost of getting my foot removed in a few decades. If I could give any advice at all to someone considering a keto diet, it would be this: do some research, start with some kind of plan, and be forgiving of yourself. It will take some time to figure out which keto-friendly foods you have available to you, and which ones you will actually enjoy eating. If you fall off the wagon and murder a bag of chips in a moment of weakness, know that the whole effort isn't down the drain. You just try to do better tomorrow.

deleted 3y ago
[deleted]

Angostura 3y ago

> no fresh potatoes (cooking and putting them into the fridge for 24 hours is fine What's that meant to achieve?

pstuart 3y ago
It helps convert the starches to be "diet resistant" -- https://apjcn.nhri.org.tw/server/APJCN/24/4/620.pdf https://apjcn.nhri.org.tw/server/APJCN/24/4/620.pdf It seems to be a very easy win in improving one's diet. Apparently heating it back up doesn't undo the starch conversion.
- e40 3y ago
  Same for pastas too.
  - pstuart 3y ago
    Yep. Apparently doing a second cooling phase bumps it up even more. I'm a big fan of Dr. Patrick and she's been promoting the notion that the gut is foundational in one's immune system and feeding the critters there food that they want will serve one well. My go to internet advisors: Dr. Rhonda Patrick Dr. Peter Attia Dr. Brad Stanfield Andrew Huberman It may be confirmation bias on my part, but they're quite aligned in what they advise.
    - sn9 3y ago
      Huberman is kinda grifter-adjacent. He over-extrapolates from mechanistic studies for ad-revenue. I'd replace him with the Barbell Medicine folks. Check out their recent podcast episode on the common cold for what I mean about Huberman.
      - pstuart 3y ago
        That word gets thrown around way too much about him. He's many things, but not a grifter. Look up the definition if you don't believe me. And of course he's not perfect, but there's still a boatload of worthy information coming from his podcasts. He's disappointed me multiple times, but again, there's worthy nuggets of knowledge gathered there.

ramraj07 3y ago

You prescribed cutting sugars so that you can eat cake again, I’m confused.

patrulek 3y ago
Body will always try to reach homeostasis, diabetics (type 2) just never gave it a chance by overeating sugars and/or not moving enough to use that sugars properly. Once you cutoff sugars and give your body enough time it will back to normal so you will be able to eat cake again.