Well Ken, now you got me wondering again. Today I was teaching and talking about digestion and blood sugar control. I talked about intact grains vs more processed. So, curious, do you find better control with intact grains versus whole grain flours?
Interesting again, your response and process. Curious, do you have any idea whether your method is similiar or different to what Robby and Cyrus teach as part of their Mastering Diabetes coaching?
Ken, I love learning from you! Maybe you can share something else. It seems that a goal for a diabetic is to inject enough insulin to work, but not too much to get unwanted effects. So diet makes a difference on the amount of insulin needed. I understand that if someone eats a WFPB low fat diet their insulin needs are lower than if one is consuming animal products and higher fat content. So is there a recommended range of insulin to shoot for that is enough but not too much? What would that be? I assume body size might make a difference here...