You gotta see this. Diagnosed T2, with diabetic ketoacidosis and blood glucose of 680 and afterward, readings around 200+. Tried controlling with very low carbohydrate, got down to fasting readings of 140, but then worse and worse as time went on.
Here’s what happened when she added resistant starch and later, 100-200 grams daily of starchy carbohydrates.
I have what might seem a silly question. Is a (non insulin or diabetes drug-using) person still technically a T2 diabetic if they eat a few of tbs of potato starch a day, prepare their starches to maximize RS, along side eating mostly Perfect Health Diet-style (plus beans and occasionally bread) for a few months and their blood glucose reading goes from difficult to keep under 200 to under 100 almost all the time? That’s me.
I was following VLC for a few months after being diagnosed this last summer as a T2 with great results at first, diminishing with each subsequent month. I had no signs of diabetes blood-work wise in previous years. I got sick and keeled over from diabetic ketoacidosis, in August. My BG was 680 at the time.
This last fall, all I had to do is look at carbs for BG to spike. Even with VLC, I was having more and more trouble with the dawn phenomenon, waking up with BG of 180+ every day. It got to where I was only able to eat a few fat bombs a day to keep my BG under 140, and I started looking for answers. Found FTA in November and ran with the starch. Huzzah for the starch!
I started upping my carbs two months into my personal n=1 PS experiment that started in November and now eat between 100-200 grams of carbs (tho I’ve had days where I ate up to 600) and my blood glucose per my meter is great. I ate a mound of Richard’s garlic fried rice with a steak and green beans tonight, and my BG before: 95, to one hour after: 110. Two hours, down to 90. It seems like the more carbs I eat the lower my reading goes.
I am very gratified, and wonder: am I really still diabetic? I imagine “yes” if I go back to SAD. I just don’t know.
She posted some some follow-on info below that linked comment. Pretty amazing story. I think it really, once again, calls into question everything about very low carb, even for T2 diabetics, at minimum. Perhaps not applicable to T1s, since they’re not producing insulin at all.
Starchy food for thought? I wonder if any other T2s will give this a try. But remember her protocol. She stayed VLC for 2 months wile on the potato starch, then transitioned to a Perfect Health Diet-style of between 100g and 200g daily. Plus, she’s eating clean: starches from white rice, potatoes and beans. Don’t try this with gluten grains and sugar water. I’d also suggest that once you ramp up your RS over a couple of months to 2-3 TBS per day, that you add in the starches slowly (discount non-starch vegetable carbs), like perhaps 50g additional per week, spread between all of your meals.
Update 2: In case you may happen to run across a schizophrenic, bipolar, OCB female who laughingly pretends she knows more than everyone else put together, is so ignorant about resistant starch that she thinks she “get[s] a lot” (direct quote) from her corn wraps, and asserts that type 2 diabetics don’t present with ketoacidosis: Diabetic Ketoacidosis in Type 2 Diabetics: A Novel Presentation of Pancreatic Adenocarcinoma.