I’ve been eating starches for almost 2 week now, and they make me feel like taking a nap. Every time. Some of the common reasons folks get tired in the middle of the day are sleep deprivation, lowering of stress hormones, and food intolerance. Hm…There’s no way I’m this sleep deprived. There’s no way my stress hormones are super-high and the starches are lowering them, thus revealing my “true fatigue” (cuz if that were the case, sugar would have made me sleepy too). There’s no way I’m intolerant of every kind of starch…is there? Is it possible white potatoes, sweet potatoes, rice, oatmeal, and gluten free bread/pasta are all making me tired because my body is completely intolerant to all of those foods? No.
I don’t know why this is happening, but it sucks. I can handle about 1/4 cup of potatoes with a meal before I get too tired to function. And even then I don’t have much energy.
So my conclusion – for now – is that I won’t find the solution to these problems in my diet…because EVERYTHING (with the exception of maybe milk and dill pickles) seems to be killing me or killing my enjoyment of life. Or both.
So here’s my new plan:
I’m going to focus instead on exercise. The last time I got in the habit of bicycling every day my blood sugar improved dramatically, dropping to within normal ranges within a week. I stopped because it got cold outside and because I was afraid my slowing pulse meant my thyroid wasn’t happy. Things are more dire now….because now I have diabetes, for realz. Uncontrolled diabetes. A couple days ago my fasting blood sugar was 155 – not an all time personal record or anything, but too flippin high. When I first started eating starches my fasting blood sugar dropped to between 110 and 120 for a few days (don’t know why) – now it’s above 130 every day.
Yesterday I started biking. I biked today too, and will tomorrow. And the next day.
So what to eat? For now, mostly Peat-friendly foods, without much of a plan. Someone on Facebook linked to this interesting study about saturated fats causing greater insulin resistance than monounsaturated fats. They found that among people who ate less fat than the median (I think it’s less than 37% of calories, but I’m not sure and don’t have the full-text of the study), monounsaturated fats (e.g., olive oil) promoted insulin sensitivity, while saturated fats caused greater insulin resistance. Can’t say I’ve ever heard that before. I do eat about 40% of my calories in the form of saturated fats right now, so it may be a good idea to try substituting some olive oil, and reduce fat overall. So that’s what I’m going to do. I’m not going to be crazy about it, but I’ll stop adding fat when its not necessary, and swap out some of the saturated fat for a while. Olive oil has more PUFA than either butter or coconut oil, but that’s just going to have to be ok. For now.
I predict my fasting blood sugar will be in the 90s within 2 weeks.
My resistant starch + probiotics experiment continues. I’m so scared to up my potato starch intake because of the extreme GI distress it caused me before. But I must. Maybe tomorrow.
If my blood sugar isn’t under control within 1 month, I’m going to see a doctor and get medication. I feel like my time to noodle around has run out.
I’m so tired from eating starches – even just 1/2 cup of potatoes or rice – 15g of carbohydrate – that I find myself avoiding them. Low carb is no good for my thyroid. High sugar no good for my triglycerides. Out of time, out of ideas. If exercise and olive oil don’t fix this very soon I’ll have to give in.