Adjusting My Morning Blood Sugar.
I’ve been having a bit of a problem with my morning fasting blood sugar reading— they’ve been a bit higher than I like. 105, 199, even 124! (Normal is 84, 80-120 is the goal, a little lower than 80 is OK, if I feel energetic/don’t have low-blood-sugar symptoms.)
My medical people took me off my diabetes meds a few years ago for reasons other than the fact that being strict about my Lowcarb/Keto worked better than the pills, anyway. They were planning to put me on insulin just as soon as my A1c skyrocketed, but since I got stricter with Lowcarb/Keto, they never did.
Formerly, I did both Lowcarb/Keto at just-above-Induction levels, and the No-Breakfast Plan— intermittent fasting, by extending my overnight fast through morning and until 11am-12noon, whenever I made lunch.
I’ve had a harder time doing that lately since I was hospitalized a couple years ago. Lately, I find if I skip eating during the morning hours, I have a hard time resisting temptations at around 2-4pm— including going out to buy some carb-binge foods I shouldn’t be eating.
I’ve also been unable to travel to stores to get my LC ingredients, and had a shortage of money to buy things online. And being unstrict with my LC, I not only get bad blood sugar and keto readings, I feel too tired to do things like cook proper food and do laundry.
SO, I’m getting back on track by changing my plan. First, I am getting stricter about sprouting my daily salads. I use Broccoli & Friends alternating with Sprouter’s Choice seed blends, and eat my sprouted salad with my noon meal. I mostly eat them right out of the sprouting tray— I DO have some home-made vinaigrette dressing from a Dana Carpender recipe on-hand (Italian Vinaigrette recipe from 500 Low-Carb Recipes,) but quite honestly I prefer the taste of the sprouts without vinaigrette, and I do get my fat percentage from other sources.
I had been having a ’bulletproof’ beverage each day, and am now upping that to two. I have bulletproof coffee with cinnamon in the mornings, and Mexican Hot Chocolate (another Dana Carpender recipe from Fat Fast Cookbook, also with cinnamon) after lunch.
For my morning meal (I eat in the mornings now) I’m having a bowl of low-carb hot cereal, usually an adaptation from the Fast Bran Cereal in The Four Corners Diet by Goldberg and O’Mara, with 1/4 teaspoon cinnamon, 2 T coconut milk or else Heavy Whipping Cream, a pat of butter, and 8 or so drops of SweetDrops liquid stevia, often English Toffee flavor, which tastes like brown sugar. Between the cereal and the bulletproof coffee, this keeps me unhungry until lunch.
For lunch I can have more variety, say I can get the ingredients where I live and afford them. I can usually get hamburger meat, though my local market does not believe in keeping the fat on the hamburger— the one-pound packages are only in 90/10, you have to get bigger packages to get 85/15 which is the best you can get there. I’m hoping the next time I have money for grocery shopping to buy a package of ground pork and one of hamburger to make mixed burgers. I keep the burgers packaged in my freezer compartment, and pull one package out in the evening to thaw by morning.
With my new plan, I am closing my eating window earlier. I have my lunch around 11-noon, I MAY have my Mexican Hot Chocolate a bit later, and then my eating window is closed.
If temptation strikes later than that, I drink some tea or rooibos. If I am REALLY tempted, I may make a bullletproof or slightly bulletproof beverage— after all, Dr. Jason Fung allows bulletproof beverages when fasting except when he doesn’t, and I’m trying to stave off eating late enough to affect my morning blood sugars.
Since I made the change, my morning blood sugars have been 85, 78, and 73 along with good ketosis and high energy. When I eat later in the day than I’d planned, this goes higher, like 102 and 108. I’m trying to stick with these changes until my No-Supper-Plan becomes as easy for me as the No-Breakfast-Plan became back in the day.
My Lowcarb - Keto Life 