Saturday, May 14, 2016

I had a bowl I fixed for breakfast that was good enough to mention:

grollet (soaked before steaming, with yellow yeast cooked in)
cold baked potato  (incl. skin, of course)
picante sauce
fresh tomato
ginger powder
black pepper

I might have had some broccoli in there

Anyway, bowls are great when you feel like having grains but don't want to just sit and gnaw on grollet, or eat bread (a sandwich).

I like bowls better than sandwiches anyway.  or wraps or burros or what have you.

Thursday, May 12, 2016

I was making grollet and mistook the nutritional (yellow) yeast for amaranth and poured it in.  Turned out tasty - ate it all in one day.

Just finished a breakfast combo that is noteworthy good:  Grollet, cottage cheese, carrot.

Friday, April 22, 2016


The method is one thing, this is a reminder of the other thing - the main positive reason for practicing the method of this blog:

Once you get into the real paradigm, and into the food, real food tastes better.  Lot better.  All the way up, all the way down.

So it  ain't just about feeling like you're 18 again.

Gettin at a time

Novolin R makes me feel like my sugar is not high when it is.  Plus, I never experience neuropathy with it.  So Novolin R is my 'feel good' insulin. 

(With Humalog, I am almost never surprised at a test strip result; I can almost always tell what my level is by how I feel.  I wrongly assumed it would work the same with Novolin R.)

Trying to get by during financial crises on Novolin R and no test strips was a tragic mistake.  Especially during Winter.  Especially when I was in Casual Mode, thinking I could eat like whatever I want and get away with it, my sugar had gotten so good.

At the end of February, Providence intervened and placed in my path a friend whose neighbor had died and left a pile of testers and strips.  This is how I discovered I was not doing well.

In fact, I was in one of those things that happen with me once a year or every two years where for a day or two, my sugar is 250 or so, and no matter how much insulin I shoot, it does not come down.  Does not come down.  Does not come down.  And I never know why.  But it is rare it happens.  Seems like usually maybe it's a virus or something.  Or maybe I am for some reason just slipping into Type II mode.  I don't know.

But this time the sugar was higher and it didn't come down for longer.  I borrowed some humalog from a friend and, being in the worst shape for running that I have ever been in my life, started running again (Well, if you could call it 'running'), thinking as I suggested above, that maybe running would reverse a Type II onset.  First of March, I started exercising again, something I had not really done much of since I was first laid off in '08, except for the short period I had been using the Westinghouse gym in '13.

After hobbling a few days, and shooting humalog, the sugar came down.  I set myself up to get to the doctor again, and my A1C was high - I forget exactly what it was.  For the first time, I got the word that something had begun to deteriorate - he pronounced me to be in Stage III chronic kidney disease.  By now, it was about the end of March.  My sugar was under fair control but instead of my normal 2-4 units of humalog per meal, I was needing 6-14.  He also had me on Lantus, of course, and I was using 20 units per day, and then 15.

I could jog now, but remained fairly challenged to run very fast or far.

I knew all the tricks to good sugar, and I knew the importance of each, but you get casual and over-confident, and you get sloppy.  I had some re-learning to do.

Getting back onto the proper meds and running was a good first step.  I started to get back into shape and my sugar was fair with a lot of insulin use.

Then I began to learn again how to eat no more than I should at a time.  Made my meals quicker, and stopped eating well before I had too much for what insulin I had shot.  Made sure I never spiked too high.  Now I was doing a lot better.  But still using a lot more insulin than I had ever used before.

Finally, mostly motivated by how it makes one feel for running, I learned to eat  simple again - all the time.  Then my insulin requirement plummeted.  I realized (AGAIN) that sugar, not just HFCS, is unnatural and poison to me, let alone all the other junk that I don't normally eat, and to eat just a little, just sometimes, is no more acceptable than having just a little lead dust with my soup.  To perfectly abstain, and to eat strictly plain, was making me well again.

It is now April 22.  I am in my best shape, in many ways, in 20 years.  In just over a week, I am going to participate in my first formal wrestling tournament in 25 years.  It is time to adjust down my Lantus again.  My insulin requirement is rapidly returning to what it had been.  I have relearned the essentiality that if I don't do like my blog says, I will always surely have a setback, one way or another.  So I must treat table sugar (and all its substitutes, of course) and fancy eating the way I always treat lead dust.

For those who need the obvious spelled out, this blog in no way suggests any criticism or rebellion against mainstream medical care, nor does it seek to present any alternate treatment therefrom.  Rather, it strongly criticizes and rebels against mainstream America's diet and lifestyle and attitude, and presents the one true natural way to eat  (by use of the appetite) that will keep one in good health.

It's not about the medical care, it is about how to be a patient - something only patients can really know first-hand how to be.

I share a little story to illustrate:

I asked a person to share with me their experience using an insulin pump, such as how convenient was it for them, and things of that nature.  They missed the nuance and just told me to speak with my doctor, thinking only about whether a pump would be appropriate for me from a medical standpoint.  But you see, unless my doctor had worn a pump himself, as a patient, he could relate nothing to me that I wanted to know.  Only my friend with the pump could.

So you see, this blog is about the patient experience.   This blog is about how to cope with the diagnosis and the treatment and the fear and discouragement.  This blog helps you figure out how to do what the Medical Professionals rightly tell you must be done by you.

Like, "Don't tell me I gotta quit smoking - tell me something I don't know!  Tell me how!"  And don't just give me a patch and say "Next!"

Wednesday, April 20, 2016

New Discoveries

I have been enjoying new discoveries:  Cucumbers, Olives, Jicama, radishes.

To boot, I never knew cuc's and olives were nutritious!

Saturday, March 12, 2016

So I had a good week getting the sugar back to I'd say close to normal, and had a good workout each morning (I was surprised at how rapidly my lungs conditioned, and I was able to run my entire 5k on Friday without slowing to a walk), but the one thing I had left to revive was the art of not overeating. I think I was rusty and sloppy on that count more than on being out of shape, and didn't really get the old hang of it back until today. I realized again that stopping a meal at the right time is really the core difference between after-meal spikes of 180 or less, and after-meal spikes of 250 or a lot more. I had gotten over-confident about my robustness and careless about the importance of this principle.

In fact, regardless of what my sugar level reads after a meal, if I have put too much in, I am uncomfortable with both an overloaded stomach and with all kinds of heat and fatigue going on throughout my body. I have observed over time, that even if in such a moment the sugar reads say 112, it's planning on climbing high once the insulin peak passes, or whatever else may be presently helping to maintain the level. So it boils down to this: If I feel like my sugar is or ought to be high, it essentially may as well be, regardless of what the meter says right now.

Keeping it short and dropping the old traditions of lingering, grazing and dessert is fundamental.

Thursday, March 10, 2016

Raw vs. Fresh

The government, against popular demand (as we sometimes observe to occur), made pasteurized milk the norm some years ago. People wanted the fresh milk to which they were accustomed, but it didn't take long to change the masses' taste, and pasteurized and homogenized milk became the norm.

My mom came from the country and when we would go back to visit her folks, who still kept cows, I always was afraid and refused to taste the "raw milk."

"Raw Milk."

Just the moniker is enough to turn you away.

Well, I never call it that any more. "Fresh apples" means apples off the tree that have not been in storage or cooked, right? So milk straight from the cow that has not been cooked is "fresh milk," and milk that has been processed is - you guessed it - "processed milk."

So whenever you hear me or read me say "fresh milk," or "processed milk," you will know what I mean.

Now for a treatment of the considerations for choosing to consume one or the other:

If you contaminate fresh milk, you had better cook it if you don't want to be sick.

If you contaminate processed milk, you had better cook it again if you do not want to be sick.

I once heard an emotional reference to "raw milk" as the culprit for someone's acquaintance who had gone blind, or some such malady. In fact, it was not "raw milk" that had been the problem; the malady had been caused by bacteria that had been inserted into the milk.

One way or the other, you must ensure that your milk is not contaminated.

But when milk sours, if it contains its natural live enzymes, it will not sour quickly or severely, whereas cooked milk, in which everything has been killed, is a nice environment for fostering bacteria, and it sours rapidly and severely - to the point that you cannot stand to drink it.