Monday, March 2, 2009


Any of you who know me well know that I eat based on what I feel my body is needing, rather than basing my diet on what someone else tells me I should eat. I read books, take classes, get blood work done regularly, etc. and I greatly appreciate the wealth of information, knowledge & experience that people share. The things I hear from other people give me ideas to start with when I feel something is missing or that I need to make changes. This listening to my body is tricky when I have taste buds, ego & habits to contend with, but it is COMPLETELY worth it! I am learning some things about me.

I've been needing calcium, so I used raw carob powder in something the other night, and I discovered what I suspected before - raw carob is HORRIBLE for me, blood sugar-wise (I'm diabetic - type 1). Carob makes my blood sugar levels go high & stay high even when I've taken "enough" insulin to cover the amount of carbs in my food. Raw milk has had the same effect on me, even worse, but not raw cheese, so I bought some raw cheese to get my calcium up. It's not my favorite way (I love eating plants!), but it works.

Lately I have been experimenting. My insulin needs are much lower (like half?) since I have been doing the following:

1) Fruit - alone - in the morning
2) Greens at lunch/early afternoon - usually combined with some sort of fat
3) In late afternoon and evening, I eat no fruit or sweeteners, but I eat vegetables, greens, sprouts, nuts, seeds, spices, salt, etc. - as much as I want.

I eat a lot less dessert now, because of the fruit/fat combination. If I DO have one of those combinations, it is usually because I don't yet have enough experience with the new combinations & timing my body seems to be wanting now. I eat fruit/fat combinations (i.e. raw pie, carrot cake, etc.) at lunchtime if I'm needing more calories or certain ingredients that I haven't found another way to use yet. Then I get my greens in the early afternoon or at dinner (or both). I don't know if this will be the way I eat long-term, but it's working really well for now, so I'll see what happens.


  1. Carob was that bad for you? Wow. It's interesting that carob would have that effect, but cacao wouldn't. Fascinating. Heck, carob is easier to give up than chocolate! In fact, I have never found raw carob (only the icky toasted kind) so I wouldn't know.

  2. No kidding! :D I never thought carob was a good replacement for chocolate, and I haven't been a huge fan of it. Chocolate, on the other hand... :)