After reading the Cali’flour Kitchen cookbook from cover to cover, I knew Amy Lacey would be the perfect guest to wrap up diabetes awareness month. Her desire to bring back dietary normalcy, especially her family’s pizza nights, after her auto immune diagnosis was the driving force behind Cali’flour Foods – the first cauliflower pizza crust. Her brand will bring pizza back into the lives of people like me, who live with Type 1 diabetes. Continue reading →
Traveling through multiple time zones with diabetes while being sedentary on the plane can be a lot to handle, but it didn’t keep Drew from his 12 month adventure across the globe. In this episode, he shares his mis-diagnosis, transitioning into life with T1D as a young adult, his love of circus acrobatics and lessons learned while traveling abroad. He is truly an inspiration to all people living with this disease and his laid back personality is warm and welcoming.
Don’t they always say that Instagram brings people together? Actually, no, we’ve never heard anybody say that, but the rule applies when you’re vegan and have type 1 diabetes. Amy McKinnon, an Aussie originally, quit her job a few months back to explore the world, traveling the likes of Cuba, Peru, Mexico, and Ecuador. She and Ryan “met” on Instagram, probably while admiring each other’s photos of papaya or something strange of the sort. She too has felt the transformative power of a plant-based diet and joined us to share her own experiences with a vegan lifestyle. For fun—and honestly we mean this—she loves to go for casual 10 mile jogs. If you’ve ever been intrigued with the marathon running life but aren’t sure how to get started, she’ll tell us how to make it happen. Continue reading →
Welcome to the 10th episode of Real Life Diabetes Podcast with guest Tonya Cameron – She’s a dear friend and mentor of Amber’s from her days of slinging pasta and chatting at Joe’s Taverna in Norman, OK. Tonya is a full time registered nurse, certified mirco-pigmentologist, lover of all things flora and fauna and a professional student according to her mother. Passionately devoted to a healthy lifestyle, her value in an Integrative Medicine Clinic is unquestioned. This gal can talk kale smoothies, load an IV, or give a botox injection while blowing your mind with her wealth of knowledge and opinions on all things health transformation. She’s the perfect DDG guest!
I am no hero–nor am I trying save the free animal world–but just a guy trying something out, just to be a little healthier, just to feel a little better. That’s always been my mantra when it comes to going plant-based (vegan). Right now, a day’s meals consisting of purely kale smoothies and kale chips works for me. Just kidding, I like to treat myself with cacao dusted goji berries when I really need a splurge.
Okay, in all seriousness and devoid of another vegan stereotype, it’s been an awesome journey over the past two years. I feel more connected to food’s power to energize. I understand more deeply the effects of various foods on my blood sugar. Yet, I’ll admit that no consideration was given to how it might affect my blood sugars, insulin levels, or diabetes in general. For those who know me this will come as no shock, I am firmly in the “not a planner” camp. I tend to take action and make diabetes adjustments on the fly. Does that always pan out for me? No, it does not (proof here).
So, when I jumped off the carnivore cliff and explored uncharted vegan territory, surprises were aplenty: Continue reading →
I know what you’re thinking – Cashew Cheese???? I’m not a vegan, but am staying with friends who are vegetarians and I’m always eager to learn a new recipe. One sunny afternoon, Craig whipped together a batch of cashew cheese. Cashew cheese was a foreign concept to me so I was pleasantly surprised by how amazingly similar it tasted to cheese. This recipe is simple, good for you and a great replacement for dairy. Enjoy.
In one year, my life with type 1 diabetes changed in ways I never thought possible.
After 12 months of eating a plant-based diet, my insulin needs decreased by 50%. As a 24 year old with Type 1 diabetes, I injected on average 60 units of insulin per day. Now at 25, I dial up 30 units per day. While defying conventional wisdom, I achieved these results while doubling my carbohydrate intake – effectively increasing carbohydrate consumption from 100 to 200 grams per day.
For those not familiar with Type 1 diabetes, let me clarify. People with Type 1 diabetes make no insulin. Every carbohydrate I eat is compensated for with insulin. We with diabetes do not know why our pancreas went on permanent vacation, but it did. I can exercise, eat right, and meditate until the proverbial cows come home, and I will still be using insulin.
How then, can we explain that I am eating more carbohydrates (fruit, vegetables, grains and legumes) but taking less insulin? Continue reading →