Penelope White understood she had to change when she was diagnosed with insulin resistance. She started a low-glycemic diet instead of emphasising severe limitations, selecting foods that assist control blood sugar levels while still being gratifying and enjoyable.
Penelope advises eating foods that release energy gradually to avoid those spikes and crashes. “Once I started tracking a low-glycemic approach, I felt more balanced and in control of my cravings.”
She substitutes steel-cut oats topped with almonds and berries for sugary cereal breakfast. She says, “It keeps me full for hours and doesn’t cause my blood sugar to leap.”
Lunch is a large salad including avocado, grilled chicken, and some seeds. “I avoid refined carbs and focus on fibre and protein to keep my energy stable,” she explains.
She likes lean proteins like fish or tofu for dinner together with roasted Brussels sprouts and quinoa. “Quinoa is a terrific low-glycemic grain that keeps me full without spiking my blood sugar,” she says.
Penelope also pays great attention to snacks, selecting plain Greek yoghurt, hummus with cucumber slices, or a handful of walnuts. “It’s all about balance—having the correct mix of protein, fibre, and healthy fats,” she explains.
Penelope has been more energised, less sugar cravings, and better general health since she is on a low-glycemic diet. “It’s fantastic how much better you feel when your blood sugar is stable,” she notes.
Her guidance? “Consider it as choosing better alternatives rather than giving up some items. Little changes taken over time add up.
Penelope now confidently eats her meals knowing they are supporting her body in working at its optimum.
