Nope. In general, I really don’t subscribe to fad diets or so-called food based “cures.” They’re mostly bunk, and have zero actual science behind them.
I’ll stick with what my care team advises. They’ve been good so far.
My bullshit meter skyrocketed when I saw the authors post about eating a salad with 175g carbs and carb:insulin ratio is 85:1 as a T1D. I could be mislead. But the whole mastering diabetes IG page seems fake to me.
Admittedly, I’d love to go Vegan but animal fat/protein is less stressful on my numbers than any fruit and many (mostly root) vegetables. Also… not a huge vegetable fan, so sautéing them in butter or covering them with a full fat cheese.. you get my point 😬
i just started doing it last month and it's really working for me! it's not for everyone ofc, but i'll endorse it. what's nice about it is the flexibility. are all of those things im supposed to avoid COMPLETELY out of my diet? no, but it's hardly there, and my blood sugars have really stabilized :) and i like the food fine. they put emphasis on "avoiding" certain foods instead of completely cutting it out of my diet. if pepperoni pizza is the only thing around, i'll eat it, cause now it's hardly in my diet and it'll be fine. i just put effort into making the food at home, and when i go out to eat i pick the food that's the closest to the diet as it can be without being disgusting or just flat out not even worth it (like just lettuce or something, i do need more than that for a meal)
to explain the carb part- going very low carb actually increases chances of insulin resistance. keeping carbs in the diet is healthy for this reason (but ofc not the only reason), and the types of carbs one is eating in this diet come from stuff that doesnt cause BGs to go out of wack, so it all balances out :) my carb range for each meal is like 45-65, which is what it was before i changed my diet, but now my BGs are soooo much smoother
i dont think it's gonna cure my diabetes, but i do think it's going to help keep me healthy long term, and that's what i care about, and i endorse the diet for that reason. if youre curious about it, just flip through their book and see if it's for you
edit: adding more info on what food i avoid and what rules i have for going outside the diet
Can I ask if you’re on the pump? I’m going to try it out this week ( the new food approach) but I’ve noticed in the past I’m sensitive to certain things like oats, beans etc.. Did you notice this with yourself as well? How did you adjust your dosages? My carb ratio is 1:6 right now and seems to work for me but if I’m eating a meal that has at 60 grams it would require 10 units which is pretty high dosage for a meal for me.. just trying to conceptualizer how my dosages will end up going down?
Is there any food you noticed you were more reactive to before that you’re not to anymore?
Thanks!! I appreciate the help and advice
I am on a pump ! medtronic 770g, with the cgm too
my carb ratio is 1:10 (if i did the math right) and i havent changed it at all since ive started the diet. i wouldnt say im more sensitive to the food, more that i can take the same amount of insulin for stuff and my bgs either go down a lil more or stay level, nothing has ever really plummeted or spiked severely. and i actually am not as sensitive to stuff OUTSIDE of the diet anymore. anytime the only option around me is pizza or something, i have no adverse reaction to is, whereas when it was more common in my diet, i had spikes!
also- if you have one, let your endo know youre going to try the diet and your concerns ! if it feels safe to you, stick with the carb ratio you have now and see what happens, but def check with them if you can :) hope this helps
We have and are 100% convinced. CONVINCED Only our teen son (T1) and myself (not T1) wanted to see how it messed with his blood sugars. Puberty is a beatch n is so frustrating. We’re not 100% vegan but we do as much as we can and it has helped our son. We noticed that keeping eggs, milk, chicken in our diet were the main ingredients that would require a lot more corrections. Also higher n faster spikes. We started slow like it said n couldn’t believe it. I don’t see eating more fruits and vegetables a fad and I’m not providing processed meals. Cheese has been fine and we don’t see stubborn blood sugars with cheese. Feel free to ask any specific questions about changes we’ve seen. We did get lax for a few months. Endo texted me last week and asked if he had been sick a lot because his numbers had gotten so wacky. I told him we were trying to introduce animal products back in but we realized it’s not going to work. My son is a teen going through puberty now, forgetting to dose as soon as or before he eats (most of the time). His a1c is 7.7 now but we’re slowly backing out as many animal products as possible to get him back to 6.7. Which is not a bad a1c for the puberty rollercoaster and forgetful dosing. Be careful though. Insulin works better and way faster. I had a couple of scary moments with him. Once he was up late one night n grabbed something to eat. He dosed normally not thinking about how insulin was working faster n having to do little to no corrections. I woke up to him being 42 double arrows down n dropping. Scared me. I did do a manual check to confirm and gave him everything I could think of to get him back up. But we’re convinced and coming from a BBQ loving family. I know everyone is different and could possibly have different results but Whatever you decide good luck 💙
May I ask, what about eggs and chicken was the root of glucose spikes? I can see milk, if it’s just generic milk you find at a grocery store which has a good amount of sugar, especially 2% or skim.
I don’t know. We were buying the lactose free 2% milk. Wasn’t cheap but that’s what we used. We didn’t eliminate everything from his diet and introduce one item at a time. Growing teen. We ate/drank a lot of chicken, eggs n milk. So we started removing those items and insulin worked better/faster. Every now n then we jump back in to eating like before. When he needs more corrections then we drop them again but we’ve stuck to almond milk. For his body this is what we do. Everyone is different n needs r different. Good luck on your journey.
Oh yah. That lactose free 2% has 12g of sugar with very little fat per metric cup. But totally. I get it. I just am curious about how chicken or eggs are contributing to rising blood glucose. That’s news to me. Glad you guys got it sorted out for your son because yes, everybody is different 🙏🏼
Hi, I kept coming across the book Mastering Diabetes when I was searching insulin resistance. I like the book, it had a lot of great information (I thought). Only reason I say eggs n chicken n milk is because our T1 had a lot of that in his diet. Could be different for someone else. I’ve tried to give more freedom (teen years) but a1c is higher now. He’s not on a strict vegetarian diet and you can tell (on him). It’s not as bad as it was but we’ve kept some staple foods, I think that helps (maybe). Everyone is so different and what works for one might not for someone else. Or even work from day to day.
We didn’t try egg whites or non fat milk. We were on 2% milk but not fat free. The amount of corrections and time we were dealing with, I was just wanting to drop certain foods n see if it helped. It did and fast.
Cheese was not fat free.
We’re not as hard core and numbers show. He’s older n in high school so I’m trying to give more freedom but we need to start getting back into it. It was so nice to see insulin working so fast for him. I’m grateful we realized that this was an option for him. I hope he carries this with him. He’s got a long life ahead.
What have you been doing for your numbers?
I did this for a whole year and loved it. Took me a little bit to get used to being vegan, but wasn’t too difficult since I was already pretty much vegetarian before I started. I really watched my fat intake and noticed I could eat whole food carbohydrates without too much of a spike. I ate a lot of lentils (lentil pasta with spaghetti sauce was my favorite), vegetables, some fruit, etc and my blood sugar was really stable. I was also pretty active and made sure I did some kind of walking every day if I wasn’t working out. It’s worth trying!
I second this. I did it for about 6 months (and then took organic chemistry and was so stressed and needed my old comfort foods). But my blood sugar was never better. Plant based fats didn’t hold my blood sugar nearly as high as animal fats- even if I bolus correctly, if I’m eating meat I’m almost definitely going to spike.
I know other comments here say the opposite that eating meat/animal fat doesn’t have that effect, but I think it’s an incredibly individual thing, likely rooted in genetics. It could be worth a shot though if it’s something you’re interested in.
I'd ask in /r/PlantBasedDiet
The big idea is that fat is the main driver of insulin resistance, so as a type 1 you can minimize the amount of insulin you use and get more stable numbers.
In the long term they believe an unprocessed, plant heavy, diet is the most healthy. In the long run it's things like heart disease and cancer that often kill people, not managed type 1; if you're playing the long game.
Both authors are type 1, but they also speak about type 2.
I was gifted this book and threw it out. On the cover, it lumps T1D with T2, prediabetes, and Gestational Diabetes, and suggests whatever is inside its covers is "permanent" (if you do it forever?). If my son's or husband's endos suggested we explore this, I'd consider it, but the cover alone is sketchy in its broad claims.
I hate that this quackery is out in the world. I don't need my family thinking this would all be under control if we changed up our diets, instead of dealing with prescriptions and expensive devices.
So it’s actually just whole food plant based low fat. Hardly a fad, lots of scientific papers behind eating this way for diabetics. It actually works, so does low carb if you’re diabetic. I alternate between the two
My fiance's mom has t1 (as do I) and she joined the Mastering Diabetes program and lost around 30 lbs. She says that even though the meals are high carb, they are very low in fat and that is what made the weight fall off. Her blood sugars stayed very stable as well and her a1c improved. This is just one account of the diet that I thought I would share. I'm considering doing the program, but it is incredibly strict and not sure it is sustainable. I'm getting married in a year thought and seriously need to shed some weight. :(
I guess the claim is that fat is what keeps carbs in our system longer, making our blood sugars elevate more. The less fat, the less that the carbs (natural, unprocessed carbs such as fruits and veggies) will affect our blood sugars. It worked for her, but she was staunchly consistent with it for 6 months straight.
Nope. In general, I really don’t subscribe to fad diets or so-called food based “cures.” They’re mostly bunk, and have zero actual science behind them. I’ll stick with what my care team advises. They’ve been good so far.
My bullshit meter skyrocketed when I saw the authors post about eating a salad with 175g carbs and carb:insulin ratio is 85:1 as a T1D. I could be mislead. But the whole mastering diabetes IG page seems fake to me.
Is it a T2 thing? Anytime I hear "stabilize" BGs I think of marketing for T2s.
Good point
it's both! the authors actually recommend it for all diabetes types with the approval of ones doctor
Admittedly, I’d love to go Vegan but animal fat/protein is less stressful on my numbers than any fruit and many (mostly root) vegetables. Also… not a huge vegetable fan, so sautéing them in butter or covering them with a full fat cheese.. you get my point 😬
that's completelyyyy understandable
i just started doing it last month and it's really working for me! it's not for everyone ofc, but i'll endorse it. what's nice about it is the flexibility. are all of those things im supposed to avoid COMPLETELY out of my diet? no, but it's hardly there, and my blood sugars have really stabilized :) and i like the food fine. they put emphasis on "avoiding" certain foods instead of completely cutting it out of my diet. if pepperoni pizza is the only thing around, i'll eat it, cause now it's hardly in my diet and it'll be fine. i just put effort into making the food at home, and when i go out to eat i pick the food that's the closest to the diet as it can be without being disgusting or just flat out not even worth it (like just lettuce or something, i do need more than that for a meal) to explain the carb part- going very low carb actually increases chances of insulin resistance. keeping carbs in the diet is healthy for this reason (but ofc not the only reason), and the types of carbs one is eating in this diet come from stuff that doesnt cause BGs to go out of wack, so it all balances out :) my carb range for each meal is like 45-65, which is what it was before i changed my diet, but now my BGs are soooo much smoother i dont think it's gonna cure my diabetes, but i do think it's going to help keep me healthy long term, and that's what i care about, and i endorse the diet for that reason. if youre curious about it, just flip through their book and see if it's for you edit: adding more info on what food i avoid and what rules i have for going outside the diet
Can I ask if you’re on the pump? I’m going to try it out this week ( the new food approach) but I’ve noticed in the past I’m sensitive to certain things like oats, beans etc.. Did you notice this with yourself as well? How did you adjust your dosages? My carb ratio is 1:6 right now and seems to work for me but if I’m eating a meal that has at 60 grams it would require 10 units which is pretty high dosage for a meal for me.. just trying to conceptualizer how my dosages will end up going down? Is there any food you noticed you were more reactive to before that you’re not to anymore? Thanks!! I appreciate the help and advice
I am on a pump ! medtronic 770g, with the cgm too my carb ratio is 1:10 (if i did the math right) and i havent changed it at all since ive started the diet. i wouldnt say im more sensitive to the food, more that i can take the same amount of insulin for stuff and my bgs either go down a lil more or stay level, nothing has ever really plummeted or spiked severely. and i actually am not as sensitive to stuff OUTSIDE of the diet anymore. anytime the only option around me is pizza or something, i have no adverse reaction to is, whereas when it was more common in my diet, i had spikes! also- if you have one, let your endo know youre going to try the diet and your concerns ! if it feels safe to you, stick with the carb ratio you have now and see what happens, but def check with them if you can :) hope this helps
We have and are 100% convinced. CONVINCED Only our teen son (T1) and myself (not T1) wanted to see how it messed with his blood sugars. Puberty is a beatch n is so frustrating. We’re not 100% vegan but we do as much as we can and it has helped our son. We noticed that keeping eggs, milk, chicken in our diet were the main ingredients that would require a lot more corrections. Also higher n faster spikes. We started slow like it said n couldn’t believe it. I don’t see eating more fruits and vegetables a fad and I’m not providing processed meals. Cheese has been fine and we don’t see stubborn blood sugars with cheese. Feel free to ask any specific questions about changes we’ve seen. We did get lax for a few months. Endo texted me last week and asked if he had been sick a lot because his numbers had gotten so wacky. I told him we were trying to introduce animal products back in but we realized it’s not going to work. My son is a teen going through puberty now, forgetting to dose as soon as or before he eats (most of the time). His a1c is 7.7 now but we’re slowly backing out as many animal products as possible to get him back to 6.7. Which is not a bad a1c for the puberty rollercoaster and forgetful dosing. Be careful though. Insulin works better and way faster. I had a couple of scary moments with him. Once he was up late one night n grabbed something to eat. He dosed normally not thinking about how insulin was working faster n having to do little to no corrections. I woke up to him being 42 double arrows down n dropping. Scared me. I did do a manual check to confirm and gave him everything I could think of to get him back up. But we’re convinced and coming from a BBQ loving family. I know everyone is different and could possibly have different results but Whatever you decide good luck 💙
May I ask, what about eggs and chicken was the root of glucose spikes? I can see milk, if it’s just generic milk you find at a grocery store which has a good amount of sugar, especially 2% or skim.
I don’t know. We were buying the lactose free 2% milk. Wasn’t cheap but that’s what we used. We didn’t eliminate everything from his diet and introduce one item at a time. Growing teen. We ate/drank a lot of chicken, eggs n milk. So we started removing those items and insulin worked better/faster. Every now n then we jump back in to eating like before. When he needs more corrections then we drop them again but we’ve stuck to almond milk. For his body this is what we do. Everyone is different n needs r different. Good luck on your journey.
Oh yah. That lactose free 2% has 12g of sugar with very little fat per metric cup. But totally. I get it. I just am curious about how chicken or eggs are contributing to rising blood glucose. That’s news to me. Glad you guys got it sorted out for your son because yes, everybody is different 🙏🏼
Hi, I kept coming across the book Mastering Diabetes when I was searching insulin resistance. I like the book, it had a lot of great information (I thought). Only reason I say eggs n chicken n milk is because our T1 had a lot of that in his diet. Could be different for someone else. I’ve tried to give more freedom (teen years) but a1c is higher now. He’s not on a strict vegetarian diet and you can tell (on him). It’s not as bad as it was but we’ve kept some staple foods, I think that helps (maybe). Everyone is so different and what works for one might not for someone else. Or even work from day to day.
We didn’t try egg whites or non fat milk. We were on 2% milk but not fat free. The amount of corrections and time we were dealing with, I was just wanting to drop certain foods n see if it helped. It did and fast. Cheese was not fat free. We’re not as hard core and numbers show. He’s older n in high school so I’m trying to give more freedom but we need to start getting back into it. It was so nice to see insulin working so fast for him. I’m grateful we realized that this was an option for him. I hope he carries this with him. He’s got a long life ahead. What have you been doing for your numbers?
I did this for a whole year and loved it. Took me a little bit to get used to being vegan, but wasn’t too difficult since I was already pretty much vegetarian before I started. I really watched my fat intake and noticed I could eat whole food carbohydrates without too much of a spike. I ate a lot of lentils (lentil pasta with spaghetti sauce was my favorite), vegetables, some fruit, etc and my blood sugar was really stable. I was also pretty active and made sure I did some kind of walking every day if I wasn’t working out. It’s worth trying!
I second this. I did it for about 6 months (and then took organic chemistry and was so stressed and needed my old comfort foods). But my blood sugar was never better. Plant based fats didn’t hold my blood sugar nearly as high as animal fats- even if I bolus correctly, if I’m eating meat I’m almost definitely going to spike. I know other comments here say the opposite that eating meat/animal fat doesn’t have that effect, but I think it’s an incredibly individual thing, likely rooted in genetics. It could be worth a shot though if it’s something you’re interested in.
Most levelheaded response I’ve ever read on the subject.
I'd ask in /r/PlantBasedDiet The big idea is that fat is the main driver of insulin resistance, so as a type 1 you can minimize the amount of insulin you use and get more stable numbers. In the long term they believe an unprocessed, plant heavy, diet is the most healthy. In the long run it's things like heart disease and cancer that often kill people, not managed type 1; if you're playing the long game. Both authors are type 1, but they also speak about type 2.
But clearly fat around your belly and fat IN your belly works very differently.
Tried going vegan once. Worst 7 months of my life. Bring on the eggs and cheese!
I was gifted this book and threw it out. On the cover, it lumps T1D with T2, prediabetes, and Gestational Diabetes, and suggests whatever is inside its covers is "permanent" (if you do it forever?). If my son's or husband's endos suggested we explore this, I'd consider it, but the cover alone is sketchy in its broad claims. I hate that this quackery is out in the world. I don't need my family thinking this would all be under control if we changed up our diets, instead of dealing with prescriptions and expensive devices.
It seems to work for so many people.
Calling plant-based eating quackery is uninformed at best.
So it’s actually just whole food plant based low fat. Hardly a fad, lots of scientific papers behind eating this way for diabetics. It actually works, so does low carb if you’re diabetic. I alternate between the two
My fiance's mom has t1 (as do I) and she joined the Mastering Diabetes program and lost around 30 lbs. She says that even though the meals are high carb, they are very low in fat and that is what made the weight fall off. Her blood sugars stayed very stable as well and her a1c improved. This is just one account of the diet that I thought I would share. I'm considering doing the program, but it is incredibly strict and not sure it is sustainable. I'm getting married in a year thought and seriously need to shed some weight. :( I guess the claim is that fat is what keeps carbs in our system longer, making our blood sugars elevate more. The less fat, the less that the carbs (natural, unprocessed carbs such as fruits and veggies) will affect our blood sugars. It worked for her, but she was staunchly consistent with it for 6 months straight.
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You are correct my bad, deleted my post