This is worth reading: http://robbwolf.com/2013/01/09/thoug...pisode-3-hope/ (there's also a part 1 and a part 2, if you're interested)

This was very informative and I enjoyed the author's sense of humor. I liked that he explained how we need to take general guidelines for diet and then tinker ourselves to find the correct fit for our specific needs. His explanation of when/why people would benefit from Low Carb diets as a valuable therapeutic tool for conditions such as diabetes and neurodegenerative diseases was thorough and made sense although I must admit it will take multiple readings for me to thoroughly digest.

I have always felt that one size does not fit all for diet although there are definitely general rules we all need to follow.

I think it is a safe generalization to make that Sugar is not good for neuropathy. I have never seen this rejected. Even sugar from fruits - while may have health benefits will exacerbate the pain associated with the condition.

Low carb can go too far. Glucose does have a function in survival in the body. I have been low carb since my diagnosis. But at maintenance level (30 - 60 carbs per day). I also eat a ton of fiber rich foods to help counteract the effects of the sugars I do eat. Staying in pure ketosis (20 carbs or less per day) will take its toll over time and the body will demand more carbohydrates for its proper functioning.

I personally have always found it is the best diet and lifestyle. But, like the article says, you do what your body responds to best. That's what has always been a great fail safe for me whenever I have had any health concern.

Yes, agreed. I won't rule out the odd person who can deal with sugars/carbs of all sorts quite effectively, but still this could cause minimal glycation without the person knowing it. Who knows...

Regarding carb level for ketosis, that is variable from person to person. I would say that I eat under 100 grams, but that can range from 30-80 per day and I'm in ketosis. Though I can slip in and out too, of course. The body does that very easily. I've known people who can get pretty close to 100 and still be in ketosis. 20 grams is quite low and with all the veggies I eat, and more recently carrots too, I don't think I ever eat that little. But, of course, I'm not measuring things all the time or barely. And you're definitely right about too little carbs being a starvation mode. I don't think I'd recommend anything much below 50 or thereabouts, and not sure if I've even gotten that low or below, but perhaps I have.

But the takeaway here is that the particularities of each person is quite essential, however accurate or universal principles can be. I watched the video in the link () and found it quite interesting.

Pinkey, he's definitely got himself a sense of humor

Oddly enough if you stay in a low carb state for a long period of time your blood sugar levels will actually rise a bit. You won't see huge spikes of course but the body will sit in the high 90s or low 100s even after fasting. It will become accustomed to this as is baseline over time. Again this is part of the survival mode it goes into. The brain MUST have glucose to survive. It actually is not of great concern but many people who go on low carb diets get frustrated because they don't see the blood sugar benefits you would think you would see

I can see this, and recall a few anecdotal pieces along these lines. After 5 months my blood glucose has stayed low overall, in the 70s and sometime in the 80s, but it could change and go up after some more time. Of course, it depends on the person and what his/her body does in response. It could also be that I'm eating just enough carbs. I believe protein (and perhaps even fat) can be turned into glucose, if the body is lacking carbs, and I do eat a lot of animal protein and fat.

Did you find this phenomenon with your blood glucose?

Not really. Although I don't trust the accuracy of home testing. Depending upon the day I get readings that vary by as much as 15 points one way or another based on exact circumstances and food. I have been low carb over a year. I had lower numbers the first few months than i do now. I think there is truth in the body adjusting to meet its needs.

When I get actual labwork my numbers tend to skew lower than my home readings do. If I eat simple sugars my blood will spike higher and then settle down in the 70s or 80s. If i stay low carb i may sit in the 90s but find it almost impossible to go above 120 at any point in the day. There are also a ton of variables that i see mess with my numbers, most notably stress.

MY blood glucose way back when i ate whatever I wanted was actually lower than it is now. But, I don't have any huge spikes and actually need to gain weight more than lose any weight at this time.

I found the article good information but I have read most of it before. Everyone had a different diet or food regime which works for them.

I did Atkins years ago and it worked great, the next time it didn't and counted calories. Now I'm stuck with no diet that will work except what I can piece together myself as I have Oral Allergy Syndrome. Most fruits and veggies I can't eat. Along with all nuts and other various items. So I'm left with meat but all recipes get so boring.

Today a friend sent me a pumpkin souffle, which thankfully I'm not allergic to!! Can't wait to try!!

Ultimately it comes down to finding the right foods, limiting sugar (which I'm attempting to do now) and trying to exercise a little.

How it works!!

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Right. Well, best of luck finding the right diet for you.

I do think there is good support for a paleo ketogenic diet, if for not other reason but for the fact that it cuts out the most common problematic food groups, and aims for the healthiest ingredients and sources of food. I have found it immensely therapeutic. The difference between where/how I was in the summer and now is immense. Supplementation has also helped immensely.

Hi DavidHC

Most amino acids (protein constituents) can be used to make glucose - they are "glucogenic" amino acids and the metabolic process for this is called gluconeogenesis - it happens in the liver and the kidneys. Some amino acids can be used to make both glucose and fatty acids - they are both "glucogenic" and "ketogenic" , A few can only be used to make fatty acids - they are ketogenic only.

Fatty acids can not be used to make glucose.