This post may contain affiliate links to products I trust. Please read Disclaimer for more info
When I started writing my book, Yoga for Diabetes in 2015 I knew I wanted it to be something that would be a game changer when it came to diabetes management. If I couldn’t cure my diabetes at least I could use my lifelong passion and knowledge of yoga to manage it and share those life skills with others.
I was diagnosed in 2008 but didn’t start writing the book until starting insulin therapy in 2014. I wrote the book without having fully experimented on myself. Up to that point I didn’t need insulin, in fact I was in denial about my diabetes. However, I did have a deep understanding of yoga and Ayurveda and how potent this combination is in managing any health challenge. Especially in mitigating stress, balancing the nervous system, working with mental and emotional health and overall immune resilience.
How to put insulin into the mix was my personal nemesis, and even though I offered a chapter on insulin and exercise in my book. I was an “insulavirgin.”
It was after launching my book and connecting with other Type 1’s that I popped my cherry. I decided that injecting once a day and having okay levels (my HbA1c at the time was around 7) wasn’t good enough. Why not at least try having some insulin with meals? Maybe it would make a difference?
Living with LADA ( Latent Autoimmune Diabetes in Adults) means diabetes has been a slow progression for me. I still produce some insulin. I had a lot of anxiety around increasing my insulin use and dosage and at the same time I kept questioning myself, “why stay stuck with what I felt was an “okay” HbA1c?” Surely, I could do better.
I took the plunge with some help from Gary Scheiner, author of “Think like a Pancreas”. Gary suggested I start small and take insulin after each meal. We worked out that I’d need about one unit of insulin to cover thirty carbs and that I should start with half units. I was already on a low carb diet sticking to around thirty carbs a day, so I wouldn’t need much insulin at all. Less insulin, less risk of lows. My diet at the time consisted of eggs, green vegetables, pumpkin, carrot and avocado. I was so embarrassed to tell anyone that I only ate seven foods. I am not exaggerating S E V E N!
Being on a full insulin regime even on such a restricted diet was amazing. I was able in a year to reach my goal of having an HbA1c of 5.5. I felt like a champion. There were other days though that I felt a sense of hopelessness. Was this my diet for the rest of my life? Living on seven foods because of gastric distress and food sensitivity? Being afraid to eat for fear of low or high blood sugars? Feeling a literal fear of food?
I’m nervous to share how defeated I felt around this aspect of my diabetes management. I had authored a book all about how to bring yoga into daily life, how to find the perfect practice, how to manage stress, how to live well with diabetes and here I was stopping myself in the one area that’s the foundation for everything.
Nutrition.
When people would ask me what sort of diet I was on I’d change the subject or suggest eating for their Ayurvedic constitution, but to be honest because I couldn’t or rather wouldn’t follow my own recommendations keeping quiet was the better option.
Everybody is different, every body is unique. We eat according to taste, conditioning, circumstance, and what we feel works best for us. Whether you are low carb, keto, paleo, AIP, high carb, standard American, or Australian Diet etc. there is no one size fits all. Or so I thought.
My breaking point happened on an innocent outing to our local farm stall for some Haloumi cheese. Something I indulged in every now and then because it was low carb/high fat and isn’t Haloumi the best taste ever?
I was in my car, cheese on the passenger seat, when I saw a newborn calf still covered in afterbirth being transported in a pickup truck. The mother cow was running after the truck trying to get close to her calf. She was obviously very distressed, her body still raw from giving birth. The farm handlers seemed completely unperturbed by what they were doing. It was just a normal part of farm life. The babies were separated, fed and then sold for veal, while the mother was kept for milking. I felt my heart ripping out of my chest. It was one thing to read about animal cruelty or factory farming, it was another to witness it with my own eyes. As I drove home, I made myself a promise, even if I am afraid of going low, afraid of getting sick from foods, afraid of trying something new, I couldn’t live this double life any longer.
My will to align my lifestyle with my heart had to be my priority. It was time to step up and drop all animal products and embrace a whole food plant-based diet.
They say it takes seven different influences to make a change for the better. I think of that moment at the farm stall as number seven. I had already heard about going high carb/low fat/plant based from a fellow T1D yoga teacher, I’d seen a fellow T1D fitness and nutrition coach document his journey transitioning from keto to vegan, I’d watched several different webinars and documentaries with the founders of the Mastering Diabetes Program and I had started to struggle with my levels after almost every meal, needing more and more insulin to cover the same thirty carbs a day.
I think of the day I changed my diet as a crucial turning point in my life. Like the day I decided to move to Australia, or the decision to travel to India to meet my now beloved husband. There was a feeling in each of those moments. Something indescribable and deeply exciting.
Starting a plant-based diet hasn’t been a walk in the park, I’ve been lucky to have an expert diabetes and nutrition coach to walk me through some sinkholes and to cheer me on. I started by letting him know I was basically sensitive to every food imaginable and he started by saying “start with what you think you can tolerate.” Then when I had awful symptoms he’d commiserate and suggest they might go away as my body made the switch out of ketosis. “I believe in your metabolism, that it can kick back in and do its job. The more foods you can tolerate, the more diverse your diet, the more your body will thank you.”
Never were these words truer.
I don’t think I fully understood what he meant until I read Fiber Fueled by Dr. Will Bulsiewicz. This book is the bible for anyone wanting to go plant based. In just a few short chapters Dr. B makes the case for a diverse plant-based diet. Did you know that that out of the 400,000 plants on the planet, 300 of them are edible? And that we just eat a small percentage in our standard American diet? Or that there are 40 trillion microbes in our gut micro biome? We are more microbes than human. Did you know that these microbes feed on fiber? The more fiber we have the healthier our gut, our immune and nervous system. When we get into mono foods, or food restriction we deprive our microbes and that’s why we get gut dysbiosis. I.e. gut issues like leaky gut. He even explains how autoimmune disease and gut health are intrinsically linked.
Since going 100% plant based I’ve noticed huge changes. My thyroid levels have normalised, I’m extremely sensitive to insulin, I’m eating up to 45 different plants in a day. My tolerance of foods has improved, my digestion has improved. My little arthritic aches and pains have disappeared. Besides all the physical changes, it’s my relationship to food that has excited me most.
I am finally loving cooking and creating meals again. Exploring recipes, trying new foods, incorporating miso, seaweed, legumes and grains. Nothing in excess with no restrictions. Managing my diabetes in the mix of eating this way takes dedication. I track my food in an app, I keep tweaking my insulin to carb ratios and checking in with my coach when things start to go awry. As I learn to feel my body in this new way I’m surprised at how easy it is to have steady levels and maintain a healthy Hba1c.
It took a long time, nearly 20 years for me find the answers I so desperately needed to get well. Now that I’m here it’s like the last few moments of finishing a puzzle. There’s a sense of excitement and expectation and WOW that’s it, I finally found the missing piece!
If you’d like to find out more about Dr. B and his book you can go to his website or order the book here
With great respect…
Healthy is having a rainbow in your diet. Healthy is as much emotional satisfaction as physical satiation. Healthy is enjoying food, being social, being able to go out and pick something off the menu without guilt or fear. Healthy is putting the meal together and then trusting that what you inject will do the job. I’m not talking eat whatever you want and cover, rather eat whole foods that please the eye and the pallet. Know you are taking in life sustaining nutrients and that your body can take it in, digest it and distribute the energy accordingly.
Before my diagnosis I was able to follow an Ayurvedic vegetarian diet ad infinitum. After diagnosis I found myself narrowing my diet according to what I felt sensitive to or what I thought wouldn’t cause a high blood sugar. Eventually I was so afraid of going low I stopped trying. I told myself I couldn’t have mung beans or quinoa because it was too confusing to dose for. I couldn’t have fruit because I would spike. My list of excuses was long. My openness and availability to try something new was zero.
The big question for me was how. How could I make the transition from keto to vegan smoothly? Was it even possible? While I was mulling over the what and how, a T1D friend sent me a PM about a new program she was on which was high carb, low fat and and how successful it had been. She suggested I try it.
That’s how I decided to approach this new and exciting chapter in my diabetes management. If I didn’t jump in, I might regret it. If I did, hopefully I’d feel refreshed and invigorated.
If you’d like to find out more about a plant based whole food diet check out this brilliant new book, Mastering Diabetes
