Daisy Cooper got a wake-up call in her early thirty years. Her doctor cautioned her that her blood sugar levels were approaching pre diabetic threshold.
Daisy felt she had to act since diabetes ran in her family. But she discovered her answer in a lifestyle that has been established for millennia rather than resorting to restricted diets or fast cures. The Mediterranean diet.
A Simple, Ecological Modification
Daisy explains, “I wanted not to feel as though I was punishing myself.” “I needed something sustainable, something I could enjoy while still being conscientious of my health.”
Whole, unprocessed foods abound on the Mediterranean diet. It stresses fresh fruits and vegetables, whole grains, lean meats like chicken and fish, and good fats include olive oil and nuts. For Daisy, this meant substituting whole grains for refined carbohydrates, olive oil for butter, and more plant-based meals into her weekly diet.
The Effect of Fiber and Good Fats
Daisy made one of the most significant shifts accepting good fats. She acknowledges that she used to completely shun lipids since she believed they were hazardous for her. “That knowledge that olive oil, nuts, and avocados could actually help stabilize my blood sugar changed everything.”
Another very important component was fiber. Naturally high in fiber, the Mediterranean diet helps to control blood sugar levels and slow down absorption of glucose. Daisy says she began eating more lentils, chickpeas, and leafy greens and found she was no longer experiencing those mid-afternoon crashes.
A Tasteful Method of Eating
The Mediterranean diet let Daisy enjoy her food, unlike conventional diets that often feel limiting. Greek yogurt with fresh berries and a sprinkling of almonds makes up her usual breakfast. Lunch can be a quinoa and vegetable salad with grilled salmon; dinner usually consists of a substantial vegetable stew with whole-grain bread.
“I never feel deprived,” she notes. “I enjoy a great variety of tastes and textures here. It simply feels like a better way to eat; it does not feel like I am on a diet.
The outcomes speak to each other.
Daisy’s blood sugar levels came back into a normal range six months after starting the Mediterranean diet. She also felt better generally, had better digestion, and her energy level changed.
Her physician gave her great impressions. She asserts boldly, “He told me I had totally turned things around.” “And the best part is I really like my present eating style.”
