After ‘The Biggest Loser,’ Their Bodies Fought to Regain Weight
Well, I&#x27;d say that the endocrine reason sounds like a valid one. I can at least be counted in that group.<p>Last December, I was diagnosed with T2 diabetes. After talking with a researcher about this (have worked with diabetes research school locally due to job), I came across a few things:<p>1. Damage is done to the pancreas at 140mg&#x2F;dL
2. Too long at 140mg&#x2F;dL or above can cause permanent damage to the pancreas.
3. Early estimates indicate that 110mg&#x2F;dL is a lower limit of beginning damage to the pancreas<p>Ok. There&#x27;s a lot of moving parts in food. Nutritionists will tell you all sorts of bunkum, other than mineral assays and tests have discovered. But there&#x27;s a simple way here: keep blood sugar under 140mg&#x2F;dL, no matter what.<p>Is that possible? To keep your blood sugar under 140mg&#x2F;dL? Yes. The answer is &quot;Don&#x27;t eat foods that raise your blood sugar above 140mg&#x2F;dL&quot;. That&#x27;s interestingly easy. What it amounts to, is cutting out sugars and carbohydrates out of your diet, and extensively testing when you come across foods you&#x27;re unsure of.<p>My research shows that all the standard sugars are bad for me (Sucrose, glucose, fructose, lactose). I spike, and then fall. It also depends on what I&#x27;m eating with them. In those cases the rise and fall are longer.<p>Some complex carbohydrates I can handle. Potatoes are a nope, as are bread products. But spaghetti squash works with me well. I can handle it nicely, with a very low rise and fall.<p>I also end up eating a lot of fats, protein, and veggies. But I don&#x27;t crave sugar at all. I&#x27;ve always liked meats, and this gives me the ability to continue that.