How to Reverse Your Diabetes Type 2

How to Reverse
Type 2 Diabetes

Are you diabetic, or are at risk for diabetes? Do you worry about your blood sugar? Then you’ve come to the right place.

The disease diabetes (any type) means that you have too much sugar in your blood. This page will show you how to best check this.

You can normalize your blood sugar naturally as needed – without pills, calorie counting or hunger. Many people have already done so. As a bonus, a normalized blood sugar usually makes you healthier and leaner.

Table of Contents:

  1. A Disastrous Epidemic
  2. Is Your Blood Sugar Normal?
  3. Two Types of Diabetes
  4. Where Sugar in the Blood Comes From
  5. Normalize Your Blood Sugar
  6. Old Wisdom
  7. New Science
  8. A Tale of Two Meals
  9. Who Profits From Dangerously High Blood Sugar?
  10. Become Your Own Evidence
  11. More Education



A Disastrous Epidemic

What’s wrong? Why do more and more people become diabetic?

In the past, before our modern Western diet, diabetes was extremely rare. The disease is now becoming more and more common. Around the world, more and more people are becoming diabetic:

Statistics: WHO and IDF

Statistics: WHO and IDF

The number of people with diabetes is increasing incredibly rapidly and is heading towards 500 million. This is a world epidemic. Will someone in your family be affected next? Your mother, father, cousin, your child? Or you? Is perhaps your blood already too sweet?

Those affected by the most common form of diabetes (type 2) normally never regain their health. Instead, we take for granted that they’ll become a little sicker for every year that goes by. With time they need more and more drugs. Yet, sooner or later complications emerge. Blindness. Dialysis due to faulty kidneys. Dementia. Amputations. Death.

Diabetes epidemic causes inconceivable suffering. Fortunately, there’s something that can be done. We just need to see through the mistake that has led to the explosion of disease – and correct it. This can normalize your blood sugar. Many have already succeeded in doing this.

If you already know that you are diabetic you can skip down to the section Where Sugar in Your Blood Comes From.

Otherwise, let’s see if you’re at risk.


Is Your Blood Sugar Normal?

Here’s a crash course in diabetes and high blood sugar.



Common symptoms of diabetes:

  • Excessive thirst and an abnormally high urine production. This is because periodically blood sugar is so high (above 15 mmol/l or 270 mg/dl) that it leaks out into the urine pulling fluid from the body, which increases thirst
  • Blurry vision is also common. All the sugar makes the lens in the eye swell and you will become more nearsighted
  • Fatigue
  • With diabetes type 1, you may inexplicably lose weight and your breath may smell of acetone (nail polish remover)

However, please note that with milder forms of diabetes you often don’t notice anything. Still, all that sugar in the blood may gradually damage your body.



Are you diabetic? If you don’t know already, this is simple to test in a few seconds. Either in your doctor’s office or with your own cheap blood glucose meter. Prick your finger and a drop of blood is all that’s needed:

  • A normal blood sugar level is up to 6 mmol/l (108 mg/dl) fasting, or up to 8.7 mmol/l (156 mg/dl) after a meal
  • A marginally elevated blood sugar level may indicate prediabetes
  • Above 7.0 mmol/l (126 mg/dl) fasting, or 12.2 (220) after a meal, indicates that you are diabetic

You may also test your urine with urine test strips: Glucose in the urine usually indicates that you are diabetic.

Test, and you will know.


Two Types of Diabetes


What causes diabetes? There are two common forms:

Type 2

Type 2 diabetes is by far the most common form (around 90% of all cases) and the one which is increasing the most. It primarily affects overweight people in middle age or later. It’s not uncommon for the affected person to also have a high blood pressure and an abnormal lipid profile. Gestational diabetes is a temporary special case of type 2 diabetes.

In type 2 diabetes the body has an increasingly harder time to handle all the sugar in the blood. Large amounts of the blood sugar-lowering hormone insulin are produced, but it’s still not enough, as insulin sensitivity decreases. At the time of being diagnosed with type 2 diabetes, diabetics usually have ten times more insulin in their bodies than normal. As a side effect, this insulin stores fat and causes weight gain, something that has often been in progress for many years before the disease was diagnosed.

Why do more and more people get type 2 diabetes today? You’ll know why when you are done reading this page. A clue: the disease was once in many languages called sugar disease.

More on type 2 diabetes

Type 1

Type 1 diabetes (juvenile-onset diabetes) primarily affects children and young adults. People who get type 1 diabetes are often of normal weight. In the months prior to being diagnosed they have usually lost weight inexplicably.

Type 1 diabetes is caused by death of most of the body’s insulin-producing cells (from an unknown cause). Severe deficiency in insulin causes high blood sugar and rapid weight loss.

Treatment primarily consists of administering the insulin you don’t make with insulin injections. In addition, a diet that doesn’t raise blood sugar dramatically facilitates getting a stable and normal blood sugar.

More on Type 1 diabetes

Where Sugar in Your Blood Comes From

The problem for diabetics is that the body has difficulty keeping blood sugar levels down. The blood turns too sweet. So where does sugar in the blood come from?

Sugar in the blood comes from the food that we eat. The foods that turn into different types of sugar as soon as they reach the stomach are called carbohydrates. This means sugar (as in soda, fruit juice, candy) and starch (as in bread, pasta, rice and potatoes).



Starch, in for example bread, is broken down to glucose in the stomach. When glucose enters the blood stream it’s called blood sugar.

The more carbohydrates we eat in a meal, the more sugar is absorbed into the blood stream. The more sugar that’s absorbed into the blood stream, the higher the blood sugar will be.

Reversed Dietary Guidelines

Dietary advice has in recent decades looked similar in all of the Western world. While more and more people have become diabetic, and while the affected have become sicker and sicker, they’ve been advised to eat the very foods that raise blood sugar.

Here’s a good example, the Swedish Plate Model for diabetics:


Which sections of the plate raise blood sugar? Well, those that contain carbohydrates (sugar and starch).

Bread and potatoes consist of starch, milk contains milk sugar and fruit contains plain sugar:


Thus, the food pictured above dramatically raises blood sugar. People with diabetes, who try to eat this way won’t normally become any healthier or thinner. On the contrary, they will usually need more and more medications and will become more and more obese as the years go by.

The advice above is therefore not only illogical, but also works poorly. It completely lacks scientific support according to a Swedish expert investigation. On the contrary, in recent years similar carbohydrate-rich dietary advice has been shown to increase the risk of getting diabetes and worsen blood sugar levels long-term in people who are already diabetic. The advice doesn’t improve diabetics’ health in any other way either.

The only reason to continue to give this bad advice is the lingering fear of natural fat. If you’re going to avoid fat you need to eat more carbohydrates in order to get satiated. But in recent years the old theory about fat being dangerous has been proven incorrect and is today on its way out. Low-fat products are simply unnecessary. So this reason doesn’t hold up either.

Is there an alternative that will produce a better health and weight? Foods that don’t raise blood sugar?

Normalize Your Blood Sugar

What happens if you remove the blood sugar-raising foods? What’s left then?

For example this:

More and more diabetics in Sweden are choosing to eat foods that don’t raise blood sugar. Foods with fewer carbohydrates and a higher proportion of fat, LCHF foods.

They usually notice that starting with the first meal, their blood sugar improves. The need for medications, especially insulin, is dramatically reduced. Substantial weight loss usually follows. Finally, they usually feel a lot better, more alert and improve many health markers.

More and more doctors (I’m far from the only one) advise similarly with great results. More and more people question the old blood sugar-raising carbohydrate-rich advice, even in the media.

Since the Fall of 2011, the Swedish National Board of Health and Welfare has recommended a low-carbohydrate diet with diabetes. There’s a big change in the air today and you do not have to wait.

Spectacular stories of health improvements:

Is it your turn now? By all means try: LCHF for Beginners

Old Wisdom

Do you think that the low-carbohydrate diet for diabetics is a new invention? It’s not. There’s long-time experience of the positive effects.

In the past, before we were afraid of fat and before there were modern drugs to lower blood sugar, the dietary advice was different from today’s. At that time diet was all that was available to help diabetics.

Here are pictures from a cookbook for diabetics from 1917. You can read the entire book for free online. Below is an image of pages 12-13, where there’s a summary on what diabetics should and should not eat.

Let’s start with what diabetics were not to eat a hundred years ago.

Strictly Forbidden Foods


The title of the page is “Foods Strictly Forbidden”. It starts with sugar and “Farinaceous Foods and Starches”, in other words flours and starches.  Examples follow:

  • Bread
  • Cookies
  • Rice
  • Pasta
  • Sweet drinks
  • etc.

These absolutely forbidden foods are now a part of the recommended diabetes-diet according to the Swedish Plate Model. These foods now take up the largest part of the diabetes-plate. This, while we get more and more diabetics, who need more and more drugs and get sicker and sicker. Hardly a coincidence.

Especially Valuable Foods


Here’s the list of recommended nutrient-dense diabetes foods: Butter, olive oil, cheese, meat, fish, eggs…

This sounds familiar. If we just add generous amounts of vegetables this will be LCHF food. This is the advice I gave my diabetic patients in my work as a family physician.

This is the advice that diabetics received a hundred years ago. Even in Sweden, with the high fat-Petrén diet that included fatty pork cuts, butter and green cabbage. And when diabetics start eating this way today the same thing happens as it did in the past. Their blood sugar levels improve dramatically from day one. This makes sense, as they avoid eating what raises blood sugar.

Most overweight people will then gradually lose a substantial amount of weight and will be able to do well with less medication.

So why don’t more people get the chance?

New Science

Today’s carbohydrate-rich dietary advice to diabetics is based on the old fear of naturally fatty foods. There are no quality studies showing that a carbohydrate-rich diet is beneficial.

Hence, when Swedish experts recently examined this they didn’t find any scientific evidence for today’s advice on a low-fat and whole grain-rich diet.

When it comes to stricter low-carbohydrate diets as LCHF there are so far only limited scientific studies. But the studies that have been done, show that LCHF-like advice is better for blood sugar and weight than today’s low-fat advice.

Since then the Swedish Board of Health and Welfare has published the guidelines for healthcare professionals. They have become receptive to several options regarding diets for diabetics and now highly recommend a low-carbohydrate diet as a first choice.

In addition, as early as in 2008, the Swedish Board of Health and Welfare examined and approved advice on LCHF within the health care system. Advice on LCHF is, according to the Swedish Board of Health and Welfare’s review, in accordance with science and proven knowledge. In other words, certified healthcare professionals, who give such advice (for example myself) can feel completely confident.

Even the American Diabetic Association (ADA) is, since 2008, approving advice on a low-carbohydrate diet for diabetics.

Studies on low-carbohydrate diets and diabetes

  1. Low-carbohydrate diet in type 2 diabetes: stable improvement of bodyweight and glycemic control during 44 months follow-up
  2. Short-term effects of severe dietary carbohydrate-restriction advice in Type 2 diabetes–a randomized controlled trial
  3. Long-term effects of a diet loosely restricting carbohydrates on HbA1c levels, BMI and tapering of sulfonylureas in type 2 diabetes: a 2-year follow-up study 
  4. The effect of a low-carbohydrate, ketogenic diet versus a low-glycemic index diet on glycemic control in type 2 diabetes mellitus
  5. Comparative Study of the Effects of a 1-Year Dietary Intervention of a Low-Carbohydrate Diet Versus a Low-Fat Diet on Weight and Glycemic Control in Type 2 Diabetes
  6. Effects of a Mediterranean-Style Diet on the Need for Antihyperglycemic Drug Therapy in Patients With Newly Diagnosed Type 2 Diabetes


A Tale of Two Meals

How much is your blood sugar affected by the food you eat? A lot. Here’s an example of how significant the difference can be:


In the picture to the left a real LCHF meal that I had a couple of years ago, and measured my blood sugar. Steak fried in butter, vegetables fried in butter and a homemade béarnaise sauce (melted butter and egg yolk). Lots of fat, an ample amount of protein, but almost no carbohydrates.

In the picture to the right you can see the lunch that I was unbelievably served at the 11th International Congress on Obesity in Stockholm 2010. This is a major international conference for obesity doctors and scientists. The food contains almost exclusively energy from sugar and starches, things that are broken down to simple sugars in the stomach.

Let’s see what impacts the two meals had on my blood sugar:


A blood glucose level between 4-6 mmol/l (≈70-100 mg/dl) is typical while fasting. It can then rise after a meal, depending on how much carbohydrate you eat.

As you can see, nothing happened to my blood sugar when I ate the LCHF meal. Not really surprising. If you don’t eat many carbohydrates, not a lot of glucose will reach the blood stream, and consequently the blood-glucose level will stay where it was.

As a contrast, the lunch at the obesity conference sent my blood-glucose level through the roof, all the way up to 9.9 mmol/l (180 mg/dl), in just an hour. Full report here: Sugar shock! (Google translated from Swedish)

Want to do a similar test yourself? Order a simple blood glucose meter and test strips here.


Who Profits From a Dangerously High Blood Sugar?


Within the healthcare system diabetics are still often given advice on blood sugar-raising foods. It is not uncommon to receive nice, colored folders, like the Swedish one above. In this folder it’s stated that foods that raise blood sugar slowly are good for you. Examples of such foods are said to be fruit, rice, pasta, potatoes and bread!

Why is it good for diabetics to eat food that raises blood sugar? Who benefits from this? Who’s giving away all these free folders?

Typically, as in this case, it’s a pharmaceutical company that has printed the folder. They sell drugs that lower blood-glucose levels. And then they give away folders with dietary advice that raises blood sugar and makes diabetics need more drugs.

Pharmaceutical companies are making more money on providing dietary advice that makes diabetics sicker. This is not a conspiracy theory. It’s just simple market economics.

The advice on carbohydrate-rich foods, for example, may make a type 2 diabetic require initiation of treatment with insulin injections. One single year’s insulin-consumption may easily cost $2000 or more. Multiply this number by the 422 million diagnosed diabetics worldwide and you will see the enormous economical interests in this.


Become Your Own Evidence

More and more people no longer trust propaganda from the pharmaceutical industry or poorly updated experts. They’re taking command of their own health. There’s a big change underway that can lead to a healthier future for very many people.

Are you confused and don’t know what to think? That’s OK. There’s a simple way to find out what effect a low-carbohydrate diet will have on you.

Try it. Try it yourself for a few weeks and monitor the effect. Here are some examples of what you can expect:

Take command of your own health and test for yourself:

LCHF for Beginners


More Education

Do you want to learn more about how you can improve your own and your family’s health? Start by keeping up to date.


Through the Diet Doctor’s newsletter you will receive updates and alerts for bigger events. Sign up above.


Are you on Facebook? Like Diet Doctor and you’ll get quick updates on popular new posts. You can also easily spread news that your friends may benefit from. Many people have already found their way to Diet Doctor on Facebook.

Start the Journey

Please follow the links in the text above for more education in the areas that interest you. Or read the summarizing main page Towards A Healthier Future.

Below, please find a more extensive course.

The Food Revolution Presentation

This is a 45-minute video of my presentation from the AHS conference in Los Angeles, #AHS11. Free!

More on Type 1 and Type 2 Diabetes

Do you want to learn more about good treatment of type 1 and type 2 diabetes, including which medications to use if needed? Please see further reading:

How to Cure Type 2 Diabetes

Is it possible to cure type 2 diabetes? Doctor Jay Wortman, M.D., knows more about this than most people. He developed type 2 diabetes himself fourteen years ago, but after a simple dietary change, he’s still completely symptom free, with no medication.

Jay Wortman also did a spectacular study on native Canadians. When they went back to eating traditional foods their Western diseases went away.

Above is a 25-minute interview I did with Dr. Wortman.


Dr. Wortman’s website and blog

My Big Fat Dietary Documentary on YouTube



More from the Diet Doctor

Selected blog posts on diabetes from the last few years:

Do You Want To Take Action?

Do you want more people to find their way here? Do you have a blog? Links to this website makes it more valued by search engines. Please include the word “diabetes” in the text that is being linked. Best would be links directly to

The goal is of course a top ranking in the search for the word “diabetes”. This would lead to many new diabetics finding this page. 

Suggestions for improving this page are most welcome!

If you want, get involved in your local diabetes association and make a difference.

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  1. 1 comment removed
  2. Rich
    I need some advice. This morning I ate two eggs and four slices of bacon. No juice, no toast. But my blood sugar went up. I don't get it? Can anyone explain it to me. Feel free to email me at and my name is Rich
    Replies: #241, #247
  3. Rob
    Hi Arvind
    Are you maybe Arvind Nande? I am Rob Worthington-Smith, from Cape Town, South Africa. We collaborated many years ago and I'll never forget your helpful guidance. Now I can help you! Simply be saying that from all my research, I am sure that LCHF is the only way to reverse your condition. Diet Doctor has great advice. You can also look at Real Meal Revolution for a great LCHF programme.
    Reply: #249
  4. 1 comment removed
  5. Mark
    Just a note of thanks for the work you are doing. I found your site, read through it with some initial skepticism, but cross-checked a number of things I found here with some other sites. When it became obvious it wasn't hog-wash, I started the program. I've been very good at keeping my daily carb intake to less than 20 grams per day, have not eaten any processed foods, and tried to keep my fat intake up. I started in late May, at which time I weighed 336 pounds (152.4 kgs), with an A1c level of 8.8. My doctor prescribed insulin, but I told him I was not going to start down that route, asked him to let me try this program first.

    As of August 22, I am down to 304 pounds, and my A1c level has dropped to 5.3! The doctor called me IMMEDIATELY to make sure I hadn't started insulin, and to cut my Glimerperide dose in half.

    I'll admit, the weight loss is going slower than I thought it would, especially with as much to lose as I have. But it continues to go down, and the glucose reading went down far more than I expected. I am committed to staying the course through the end of 2017. At that point, I intend to be at the same weight as the day I got married, 192 pounds. When successful, I will have lost almost 43% of myself!

    I know that without my commitment, I could not achieve this. So I know I deserve some of the credit. It isn't always easy standing in line to get my salad and watching the great looking sub sandwiches, pasta, and barbequed ribs walk past me at lunch time. But without your site being here, with so much useful info (including some pretty good recipes!), I would never have known how dangerous all of those things are, and would never have gotten started. I refrained from joining until I knew I was seeing results. As of today, I am a member. Please keep the great info coming. I have begun my word of mouth advertising campaign to everyone I know who starts the conversation about weight loss.

    Thank you!

  6. Victoria
    Going in for blood work tomorrow.. fingers crossed. I started this diet about 2 years ago and my numbers (sugars are stable at about 105-120 all the time) have been steadily rising. If I don't eat my sugar soars. I have been very strict ketogenic for about 3 weeks and my sugar just won't go below 100. I was sure this was going to work big time but not sure what to do next. Tomorrow's numbers will hopefully tell more.
    Reply: #208
  7. Mr Edward
    I have tried to do a LCHF but could not loos my fat tummy. Diabetic at age71. Today I have a blood test to show Kidney has a problem. I bet no one knows there is not one medicine to clean or correct the Kidney? You got it for life. What does the kidney not like, That is right FAT and have to reduce Protein too, Any one who has experience can email me, Please

    I really believe in LCHF especially with tThis site and Dr Fung. Maybe I am just too late?
    Thank you

  8. Victoria
    Well .. got my blood work back. AC1 5.6 %,
    CHOLESTEROL 244 mg/dL <200 mg/dL Dropped 20 pts.
    TRIGLYCERIDE 94 mg/dL <150 mg/dL Dropped abt 20 pts.
    HDL 69 mg/dL 40-59 mg/dL Went up 5
    LDL CALCULATED 156 mg/dL <100 mg/dL Dropped 30 pts.
    NON-HDL CHOLESTEROL 175 mg/dL <130 mg/dL

    Doctors notes said she wanted me to start statins... ah, no. They wouldn't / couldn't do a LDL-P so didnt' get that particle size info.

    Reply: #216
  9. Bob
    Dr. Wortman let's talk about WHOLE grains and not the stupid poison powdered grain bread sandwich you showed in the Tale of Two Meals....You know darn well the difference between WHOLE grains and flour. Get with the accurate program and stop misleading the gullible or get lost. Seriously.

    American Journal of Clinical Nutrition, Vol. 76, No. 2, 390-398, August. Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study1,2,3,4 Nicola , McKeown, James B Meigs, Simin Liu, Peter WF Wilson and Paul F Jacques.

    Whole grains reduce risk for overweight, diabetes and heart attacks, whereas refined foods made from flour increase risk for these conditions. Researchers followed 54,871 Danish adults, aged 50-64, for almost 15 years and found that those who ate a lot of whole grains, particularly rye and oats, had far fewer heart attacks (Am J Clin Nutr, Feb 17, 2016). Eating whole grain breads was not associated with reduced heart attack risk. Many other studies confirm these findings:

    • The Physicians Study followed 86,190 male doctors, aged 40-84 for 5.5 years. Those who ate whole-grain breakfast cereals lived longer and had fewer heart attack deaths than those who ate refined-grain breakfast cereals (Am J Clin Nutr, March 2003;77(3):594-9).

    • A review of 29 articles showed that people who ate whole grains had a 20 to 40 percent reduced risk for heart attacks and diabetes (Curr Atheroscler Rep, Nov 2004;6(6):415-23).

    • In a study that followed 108,000 Danish, Swedish, and Norwegian participants for 11 years, those who ate more whole grains had a significantly lower risk for colorectal cancer (Cancer Causes Control, July 2013;24(7):1363-74).

    • 120,010 adults, ages 30-64, were followed for 10 years and those who ate lots of whole grain oats, rye and wheat lived significantly longer than those who ate far less (Br J Nutr, August 28, 2015;114(4):608-23).

    • A survey of studies published between 1965 and 2010 showed a reduced risk for overweight, diabetes and heart attacks with high intake of whole grain cereals or mixtures of whole grains and bran (Am J Clin Nutr, Aug 2013;98(2):594-619).

  10. GMan
    Wow, the video is spot on with me! My A1C crept up over the last 2 years and sure enough I went from a 5.4 to a 9 but this happened in a short period of time over month. Going to the bathroom every flipping hour and my vision hasn't changed over 25 years and sure enough I have blurred vision and frequency of urination is there and so is being thirsty. Being in the medical industry as well I had a feeling my pre-diabetic started going full blown on my symptoms. At 52 everything Dr. Wortman is saying is spot on, I am torn between taking any medication as my lipids/cholesterol is good but my Triglycerides are elevated everything else blood pressure etc.. is good. Meeting with my Doctor on Wednesday, glad I came across this web site....
  11. Victoria
    It is hard to follow all the different opinions; I don't have a doctor available that agrees with this approach. Example:

    "A recent study from Ohio State University proves that skipping meals seriously messes up your metabolic processes. Skipping meals triggers your body to build a resistance to insulin, which consequently causes it to store more fat than it usually would. Can you guess where that particular fat tends to be stored?"

  12. Chew
    The wise doctor should have tested the 2diets on real type II diabetics rather than on himself . His fasting sugar was below 5 and after food below 10 which was fantastic. So showing his own test proves nothing because he is not a diabetic. A better study would be on type II diabetics on same 2 diet and blood sugars recorded. What kind of readings would it produced?
  13. Ol' Will
    "Even the American Diabetic Association (ADA) is, since 2008, approving advice on a low-carbohydrate diet for diabetics."
    I followed the link and searched the article for "low-carb". They recognize that studies showed the low-carb approach to be superior for reducing A1c and for weight loss over the low-fat alternative but far from recommending low-carb as the preferred approach to treating diabetes, they raised all sorts of questions about its suitability because of concerns about fat, fiber, micronutrients and palatability.
    We all know those are red herrings but it shows that the ADA is not ready to cut off the big pharma money spigot yet and tell the truth to the general public.
    Of course, I didn't read the entire 18 pages but I saw no indication that they approved of the low-carb approach to treating diabetes.
  14. 1 comment removed
  15. Caroline
    Please can anyone help? My father who is T2 has started the Low carb diet and in a week his blood sugars have doubled and he doesn't seem to be losing any weight, in fact he thinks he's put some on. I've been through everything he's eating and I can't understand where he's going wrong. He's been more conscious of what he's eating than I have and I've lost 6lbs, he's lost nothing and his blood sugar is getting really bad. I'm very concerned and really at a loss as to why this is happening. Can anyone help? Has anyone had the same problem and found a solution? Please help.
    Replies: #217, #235
  16. Anand
    Remarkable thanks for sharing.. I did see similar results and lost 20 lbs. You have spend your own money to do the LDL-D test. Might be worth it. Insurance will not pay for these tests here in the States.
    Good Luck.
  17. Cecilia
    Hey Caroline, a common problem I´ve seen by people changing to Low Carb is 1) Transition time can take longer than a couple of weeks and 2) Is he eating enough fat? My fat-fear made me take out the carbs but NOT replace them with enough good fats!! VERY common mistake that is easily corrected. Fat is our long lost friend :) Best of luck to your father!
  18. Sam
    Also every day try having half spoon cinemonnpowder and two spoons apple cider vinegar before meal it helps a lot in reducing sugar levels
  19. 1 comment removed
  20. BB
    Great article! I would like to encourage anybody that has type 2 diabetes to try this diet. Personally, my blood sugar was out of control, and I was on Insulin 4 times daily (Both short acting and long acting). Along with that, I was severely overweight with high blood pressure and cholesterol and triglyceride problems as well. After I cut out the carbs and starches things took about two weeks to turn around but then the numbers starting coming down. My diet consists of lots of meats, cheeses, nuts and green vegetables. Lots of tossed green salads too. Right now I am not taking any pills nor insulin, and have lost over 45 pounds. Again, I would like to encourage diabetics to give it a few weeks! You can get off of the medicines and feel good again! I firmly believe that my new diet has saved my life. (53YOM)
  21. Barbs
    Caroline your dad might want to try fasting. Check out Dr Jason Fung on this site, it's what's working for me at long last.
  22. James H
    Hi I have been type 2 diabetic for 16 years now. I have been following the keto diet LCHF diet for a year now. I have made some sucess with the low fat diet. I have lost 35 lbs and reduced my insulin. The problem I'm having now is my blood sugars are 180-200 in the morning fasting. How can I get my bs down?
    Replies: #223, #224
  23. Hi James!

    If you are a member then you can direct questions to our experts:

  24. Hi James!

    If you are a member then you can direct questions to our experts:

    Hi I have been type 2 diabetic for 16 years now. I have been following the keto diet LCHF diet for a year now. I have made some sucess with the low fat diet. I have lost 35 lbs and reduced my insulin. The problem I'm having now is my blood sugars are 180-200 in the morning fasting. How can I get my bs down?

  25. 1 comment removed
  26. Jennie
    Hi I have been low carbing for some while now as I was always hungry eating carbs!
    Have had blood tests in the past at the Drs which have always been normal but as my brothers are both T2 I'm aware of a possible link.
    Skipped breakfast today as I do fairly often ,but had 2 cups of coffee with cream this morning.
    Just tested my B/S and it was 6.7 .
    Is that too high considering I haven't eaten anything , or is Coffee with a drop of cream considered to be a meal?
    Reply: #227
  27. Hi Jennie!

    If you are a member then you can direct questions to our experts:

    Hi I have been low carbing for some while now as I was always hungry eating carbs!
    Have had blood tests in the past at the Drs which have always been normal but as my brothers are both T2 I'm aware of a possible link.
    Skipped breakfast today as I do fairly often ,but had 2 cups of coffee with cream this morning.
    Just tested my B/S and it was 6.7 .
    Is that too high considering I haven't eaten anything , or is Coffee with a drop of cream considered to be a meal?

  28. Chloe Arata
    Great article!

    In the past, I also used to struggle with bad eating habit and diet because I have diabetes. Counting calories and sugar level is hell. It's annoying, a great time waster and my food gradually tasted like math. That's when I stumbled across this article ( and I found out any diet that says you can’t have delicious, nutritious fruit is just plain wrong.

    I really love the program. I don't even have to count calories anymore, because the guide already contain EVERYTHING. The results maybe varies, but I started to lose weight in around 2 weeks. My blood sugar level is reduced and my craving for sugar also gone. I suggest you to read and try this if you have the time.

  29. Mark
    Hello all,
    I am a Canadian physician and I am concerned about the potential insulin resistance associated with a high fat diet. This was demonstrated by the Diet Doctor himself when he noticed his sugar spike when he exposed his body to carbs. This suggests to me that his cells were no longer able to respond to insulin properly (which is half of what type 2 diabetes is). I think the LCHF diet does lower sugars and help with weight loss but I think there is a more beneficial way to accomplish this. Please see another inspiring physicians' opinion at The same benefits people are looking to attain (and many more!) can be done with a Plant-Based Whole Foods diet.
    Reply: #230
  30. J L De Foa MD
    I too am a Canadian physician. When eaten alone fat does not need insulin and does not trigger a rise in insulin. The insulin level of an inuit slurping fresh blubber from a seal (or a spoonful of lard) does NOT rise. Protein causes insulin to rise somewhat. Most carbohydrates definitely cause insulin to rise (fructose doesn't since the liver can put it directly towards glycogenesis and then triglyceride synthesis). However, if one eats a lump of starch like a bun with a generous amount of butter on it, the insulin rise may increase as much as 60%, and if one adds a slice of ham, certain amino acids help boost insulin production 200%, tripling the surge! Both those things help lower the glycemia to normal as quickly as possible. Once normoglycemia is regained the liver takes over at avoiding hypoglycemia.

    T2DM IS the LATE STAGE of Insulin Resistance. 20 year olds of normal BMI and waist/height ratio have fasting glycemia around 4.5 +/- 1.0 mmol/L and fasting insulin in the 20-30 pmol/L range, while many seniors with normal fasting glycemia have fasting insulin levels up towards 120 (the end of the reference range at Mt. Sinai Hospital Lab in Toronto) and some almost as high as 180 pmol/L (LifeLabs' upper limit). So some folks need six times the insulin concentration to maintain fasting normoglycemia (and not all have normal glucose tolerance - some are "stealth" or "closet" diabetics). From my observations the main determinant of this is increased age and waist. I have a 44 year old male patient who's FBS was 7.8 and his fasting insulin was 352 pmol/L, which is 18 times above what he likely needed in his early 20's. I have a 30 something female with PCOS who has normal FBS and just borderline 2 h OGTT results who's fasting insulin is 220 pmol/L (two separate testings). THERE IS NO DOUBT IN MY MIND THAT INSULIN RESISTANCE EVENTUALLY LEADS TO HYPERGLYCEMIA, and WHEN ABOVE THE RENAL THRESHOLD FOR GLUCOSE RECOVERY, GLYCOSURIA, a clinical sign which the ancients (before Banting & Best) called "diabetes mellitus" or "honeyed urine". (How a clinical sign became the name for three different diseases I can't answer, at least not yet.)

    What causes Insulin Resistance? It is natural protective down regulation pushed to extremes. Insulin surges should be short and high to make postprandial hyperglycemia as short as possible without producing hypoglycemia. When hyperinsulinemia persists past 4-6 hours down regulation of insulin receptor numbers and response begins to occur. When hypersinsulinemia persists 24/7 then Insulin Resistance progresses until pancreatic compensation become decompensation when beta cell de-differentiaton occurs and insulin production falls. I have two women in their mid 50's who had fasting insulin levels of 21 (and a fellow with a level of 16!) - one has normal FBS of 4.7 and A1c of 5.4% while the second had an FBS of 10.8, 2 h 75g OGTT result of 29.0, and A1c of 9.9%. Oddly enough the HOMA2 results were 0.39 and 0.47, though the second is clearly insulin resistant and decompensated.

    Plant Based Whole Foods (like broccoli even when not covered with a cheddar cheese sauce) produce benefit because fibre slows the the simpler carbohydrate absorption and as it isn't itself absorbed lowers the net carbohydrate value of the food, as reflected by glycemic index or load. So less insulin is needed for the lower simple carbohydrate content. Adding cheese makes a bigger surge of insulin to clear the hyperglycemia quicker. Yes, that sounds paradoxical, but more insulin for shorter is superior to less insulin for longer in terms of insulin resistance production avoidance.

    Insulin resistance was noted within decades of the discovery of insulin. I came across a paper from 1976 by Reaven et al. titled "Non-ketotic diabetes mellitus, insulin deficiency or insulin resistance?" I've seen papers from the mid 90's linking Insulin Resistance and later onset of hyperglycemia. This should be common knowledge amongst physicians, but it isn't, yet WE HAVE ALL HAD PATIENTS WHO, after first being told they had hyperglycemia and were "DIABETIC", MADE DIET and LIFESTYLE CHANGES and NEVER EVER HAD ANOTHER HYPERGLYCEMIC TEST AGAIN. I've marveled at them and wondered why ALL my hyperglycemic patients couldn't do the same. Those who got on pills just got worse.

  31. J L De Foa MD

    There are three pathologic causes of hyperglycemia by rising incidence: 1. aninsulinemia from pancreatic beta cell destruction (a.k.a. T1DM); 2. pregnancy hormone blockade &/or reduction of insulin affinity of insulin receptors (a.ka. GDM); 3. progressive down-regulation insulin resistance which eventually requires insulin production beyond pancreatic capacity with the resultant persistent hyperglycemia actually impairing beta cell insulin production by triggering de-differentiation (the cells aren't destroyed, they just hibernate) (a.k.a. T2DM).

    There is another disease of insulin resistance, PCOS, where signaling between the insulin receptor and glucose uptake protein is faulty. The hyperinsulinemia causes the ovaries to make more free testosterone which frustrates follicle development & ovulation, etc..

    Some women with GDM will later develop T2DM, but MOST DON'T! Similarly, about 1/5 women with PCOS later develop T2DM, but MOST DON'T! So probably some with GDM are already down-regulation Insulin Resistant and "eating for two" (especially with carbs) pushes themselves into persistently impaired glucose tolerance (those who don't become normoglycemic post-partum), while others have the hormonal blockade added to their developing Insulin Resistance, who regain normoglycemia post-partum for only some years. Similarly, some with PCOS eventually get pancreatic decompensation from years of faulty-signaling Insulin Resistance, and some may make it worse by forcing down-regulation of their receptors from elevated glycemic loading.

  32. Sybil
    Have you had success with MODY patients with the LCHF eating plan and a 16/8 fasting schedule?
  33. Nick
    To all the doctors leaving posts on this website. My business specialises in IT consultancy. We develop VTR"s and TVi's re the value and impact costs of IAAS and various other technologies. We very much think that the QOS ratios between various vendors WANS' are not the same and thus SLA's to the QOS performance will be difficult to believe. Obviously through convergence with SIP and related IP data packet products this becomes even more relevant.

    I hope this is helpful to you......... As it would be about as helpful as the average reader to your industry jargon gobblygook. To be frank it is that type of blind jargonism that Doctors use that results in things like Diet Doctor growing. If you want to put a case forward and help, then write in a manner the message can be understood as reading your comments I'm even more confused and after writing this just going to click on the menus.

    Reply: #238
  34. Distraught Mary
    I don't understand something. When I was over 200 pounds, my A1C was borderline, but my daily fasting morning sugar was 99. When I started the low carb diet, my sugar went down to 91 and I lost 35 pounds. After losing the weight, my sugar is now 113 - 129. What happened? Why is it going up instead of down after eating low carb and after having lost 35 pounds? I still need to lose another 40 to get to a normal weight. Could that be the problem? So discouraging.
  35. Sue
    I had a friend who did the exact thing and it turned out that she was using 'a little catsup' on a lot of her protein........check all seasonings and condiments ingredient labels.
  36. Barbara
    Distraught Mary, I have the same problem as you. Before LCHF my morning fasting sugar was 95 not only did my sugar go up everything else got worse. BP went way up and every thing else. I did lose 28 lbs in the 5 months since I started. No one will answer me, but I am going to continue. I also do IF 16/8.
  37. Dodie
    One of the best books I have ever read is Diabetes Type II by Richard Bernstein, and it agrees 100% with everything you are saying. I have not had abnormal blood glucose AIC reading in a year. I believe that eating well, that means low carb, has eliminated my diabetes. Last week I went the whole week with no metformin (I take 1 pill per day) and my FBG stayed at 111 or below. I'm still taking it, and I'm still eating low carb. I can have my highest carb meal at lunch and that carb meal is usually 15 grams of carb from fruit along with my protein, fat, and lots of water. I test a LOT. And it doesn't bother me at all, because I know I'm doing it for me, for very selfish reasons - I want to keep all my toes.
  38. J L De Foa MD
    Nick: Although my posts did not contain the same density of acronyms as your example, and while the words are easily found in a dictionary, I agree that some might struggle understanding what was said. So the following is a glossary of the terms that readers might not be so familiar with.

    CARBOHYDRATES: starches, simple sugars & alcohols
    FRUCTOSE: single molecule "fruit sugar"
    GLYCO(neo)GENESIS: glyco + (neo) + genesis -> sugar (new) making
    TRIGLYCERIDE: three fats attached to a glycerine molecule
    STARCH: a variable-length chain or branched glucose polymer
    AMINO ACIDS: form proteins when linked together in a polymer
    GLYCEMIA, or GLUCOSEMIA: glucose & heme -> sugar in blood
    NORMOGLYCEMIA: normo glyc(ose) emia -> NORMAL blood glucose level ~ 4.5 mmol/l +/- 1 (or 3.6-5.5 mmol/L when fasting)
    HYPOGLYCEMIA: hypo & glyc(ose) & emia -> LOW blood glucose
    BMI: Body Mass Index = weight in kg / (height in m)x(height in m)
    Waist/Height ratio: if one is more than half as round as on is tall, one has increased fat in and around one's liver and pancreas, which leads to insulin resistance.
    GLUCOSE TOLERANCE: the ability to return blood glucose levels to normal after a meal
    FBS: fasting blood sugar
    PCOS: PolyCystic Ovaries Syndrome
    OGTT: Oral Glucose Tolerance Test
    RENAL THRESHOLD FOR GLUCOSE RECOVERY: the kidneys recover all the glucose, between 1-3 g/L, that passes into the 180 L of urinary filtrate made every day. If there is more sugar than that, it stays in the urine.
    GLYCOSURIA: glucose & urine: sweet pee - this is what "Diabetes Mellitus" really means, it was a clinical sign, not a disease per se.
    down regulation: a process where the body deliberately becomes less sensitive to something, usually through changing receptor numbers or sensitivity.
    POSTPRANDIAL hyperglycemia: post & prandial -> after meal, so blood glucose surge after a carbohydrate and protein rich meal.
    HYPERINSULINEMIA: hyper & insulin & emia -> high blood insulin levels
    pancreatic compensation: pancreas makes more insulin in response to elevated blood glucose levels.
    DECOMPENSATION: not being able to compensate
    beta cell de-differentiaton: unlike T1DM, where the immune system kills off the insulin producing pancreatic Beta cells, in T2DM the Beta cells go back into a juvenile state, where they could become any kind of pancreatic islet cell (even glucagon secreting alpha cells), which make for fewer insulin producing cells.
    HOMA2 (& HOMA, & iHOMA): Homeostatic Measure of Assessment - a means of multiplying a blood glucose & insulin levels to indicate insulin sensitivity & insulin resistance and beta cell function, to compare them.
    glycemic index or load: the amount of glucose in a food or available in a given amount of time to effect a rise in blood glucose.
    NON-KETOTIC DIABETES MELLITUS - the old name for T2DM.

    PATHOLOGIC: pertaining to disease, that is not normal physiology
    incidence: occurrence of something over time, usually annually.
    ANINSULINEMIA: an & insulin & emia -> no insulin in the blood
    AFFINITY: attraction to
    GDM: Gestational Diabetes Mellitus
    T1DM: Type 1 Diabetes Mellitus, i.e. ANinsulinEMIA
    T2DM: Type 2 Diabetes Mellitus, i.e. Insulin Resistance gone wild.

  39. Bruce
    It would be informative if the American and Canadian A1c levels could be placed side by side when in discussion as the American numbers mean little to us up here.
    I started this HFLC diet 2 weeks ago and although unlike so many, I have no weight problem , I do have the high blood sugar problem. On yesterdays bike ride ( easy peasy 60 km ) I ran out of energy ( aka hitting the wall ) and ate a power bar with 8 grams of sugar . It took a while to regain what I felt was adequate go power. Is there something else that I should have done? I noticed you only have one recipe for a snack bar? I will make some today.
    My next A1c is in February and I am hoping that my Doctor will be shocked as he put me on the Four food group, four meal a day, program ,with pills. I have noticed that I do not have a difficult time with being hungry after a meal of HFLC vs constant snacking after the four food group diet.
    Reply: #242
  40. Kevin K
    I have severely damaged my pancreas from years of drinking alcohol, I am sober now, but on two types of insulin and metformin, as well as pancreatic enzymes, I am sure better diet and exercise will help, but is it really possible I could ever not have to take insulin?
  41. D. Traver
    Have you just started LCHF? If so your body's liver may have pulled glycogen from itself and your muscles. First steps of energy production: are burn glucose in blood stream, when that gets low the body then burns glycogen stores, once those are gone then the body will begin using ketones to burn fat stores. If you have just started the LCHF (less than a few days) the body may still be burning through glycogen stores.
  42. D. Traver
    Is this what you are looking for? Converting A1C to mmol?

    Avg. Plasma Blood Glucose (mmol/L) = (HbA1c * 1.98) - 4.29

  43. 1 comment removed
  44. Doug
    A hyperlink is broken in the Reversed Dietary Guidlines to
  45. 2 comments removed
  46. CJ
    Rich, if I understand things correctly, high protein intake can possibly raise blood sugar. Maybe four slices of bacon is overkill? I myself have cut down on protein in the mornings, frying eggs in a chunk of butter and adding something like spinach to absorb all the butter.
  47. Anne Perlman
    I would love to follow this ketogenic diet but I am a vegetarian and no one seems to be able to tell me what I can eat instead of the meat requirements. I have Type 2 Diabetes and high LDL that just wont come down. I am trying with diet and exercise to keep my numbers down as I dont want to go on medication. It is getting harder all the time so this diet seemed like the answer to my prayers but I dont know how to go about doing it.
    Any other vegetarians out there who have had success on this diet?
  48. Arvind
    Hi Rob,

    No this is not Arvind Nande. I am Rrvind Raman from India.


    Hi Arvind
    Are you maybe Arvind Nande? I am Rob Worthington-Smith, from Cape Town, South Africa. We collaborated many years ago and I'll never forget your helpful guidance. Now I can help you! Simply be saying that from all my research, I am sure that LCHF is the only way to reverse your condition. Diet Doctor has great advice. You can also look at Real Meal Revolution for a great LCHF programme.

  49. Adrian
    Annie Perlman, Jason Fung's The Obesity Code as well as his website Intensive Dietary Management have very good suggestions for vegetarians. There are definitely vegetarians and vegans out there who follow a keto diet. Facebook may also have a page you can join, though I have not looked into this since I'm not vegetarian myself.
  50. Sue J.
    I have the same problem as James. My morning blood check is still high even though I've been strictly following this diet since August and have lost some weight. I'm thinking it may be because of my liver. The liver makes glucose while you sleep because it receives signals that the blood glucose is going too low. I know that my liver enzymes are not normal because of my last screening which indicated I was diabetic as well. Not sure what I can do about this. My morning BG check has been running between 140 and 145.
  51. Kristine
    I came here looking for answers because I am a little frustrated trying to get my BG to come down. I see others here with similar issues. I've been eating LCHF for a little over a month. My number has come down quite a bit and one day was 117! But the next day it jumped back up into the 150s. It slowly comes down, and then goes back up even when I have eaten really well the previous day. I have read that the liver stores and releases glucose, which explains the morning phenomenon. Can I expect to use it up at some point? Or does it continue? Also, are there recommendations on how much fat to consume? How much is too much? How many carbs per day should I shoot for?
  52. 1 comment removed
  53. Jane
    I've been doing low carb (less than 20 grams a day) since November 20th, just hit the 12 weeks mark..Though I lost a great 14 pounds, I can't seem to be any near of getting rid of my type 2 diabetes which I thought would take about 12 weeks. I quit my insulin when I started to avoid hypo, and reduced my Janumet dose in half. I did see a lot of improvement, seen fasting glucose level around 5 at one point, but since approximatetly 2 weeks, my sugar levels started to rise and I am now stuck around 12-14 most of the time. :( Any suggestions? I do IF, as I do not eat between 6PM and noon most of the days, and tried a few longer fasts as well (3 days, 5 days). But now I am getting discouraged.
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