For a few years I had problems with diabetes type 2. I no longer do. Here's the three things I did.
1) Had a large hernia near strangled repaired. Two hours surgery, but Dr. Kravitz in Rockville Md did a great job. People come from other states to get it done by him. He deals in volume and lower cost to patients.
2) On a tip from my sister who does bike racing and her rapid improvement in time per mile, I started taking Qunol, a CoQ10 supplement, available at Walmart. It tends to lower blood sugar naturally. One or a two work wonders. Find your own link, (so cnet link bot doesn't hit this) it's a natural substance.
3) A youtube 'Ted Talks' video that breaks conventional thinking on Diabetes Type 2 and it's causes.
4) My own approach based on the youtube dr's video. Basically it's this; I quit ALL food that had animal fats in it. No sour cream, no philly cream cheese on bagels, no butter, no hydrogenated butter oil spreads aka "butter crock" stuff, no fatty steaks, only lean meat in moderation, hard cheeses only and moderation, basically anything that had fat which was hardened when at room temperature, or known to have extra animal fat products in it.
5) My reaction to #4 was instead ADDING vegetable oils, those with least density, specifically sunflower, safflower, toasted sesame (for flavoring), and corn oil to my food, almost all of it. I would do flaxseed oil too, but never see it in my store, would have to find a place. One of my favorite quick meals is garbanzos out of can, microwaved, added oil on them, salt, pepper. I put the oil on salads (no vinegar, uck), often dripping in it. No more "ranch house" for me. On greens, (turnips, collards) which helps capture various oil soluble vitamens too.
I had checked on the most polyunsaturated oils which even in refrigerator never even get cloudy, since some like olive oil do have larger amounts of mono-unsaturated oils in them. Absolutely NOTHING from coconut "oil" or "palm oil". My concept was thinking what can serve as a solvent in the body against harder fats, what can aid in keeping such from being absorbed, help remove hard fats. I'd noticed when cooking pork or beef that when any juices which contained fat from those cooled to room temperature, they solidified, but interestingly, when those same hard fats also had some cooking oil added to them, reheated and then allowed to cool again, they were never hard again, not totally clear, but definitely softer, perhaps suspended in the oils. NO animal fats!
I even had 24oz of coca-cola, which you KNOW is high in sugar, but woke up to 79 reading on my meter this morning. Before this, my high readings would range between 150-220, and my A1C had been around 5.9
Hope this helps you in your fight against diabetes type 2. I actually prefer the way I eat now, no cravings from the changes for former way of eating.
One last thing. Saccharin, OK, still add to coffee, but stop those diet drinks with aspartame. I was a diet coke addict. Since then my main go to other than coffee is Liptons Green Tea with Citrus, and yes, sugar. I don't know why, but the aspartame they use in diet drinks today seem to make one thirstier, and actually seem to promote higher blood sugar readings. I don't know if maybe the sugar meters are including aspartame as a sugar in their readings, or some other reason for it.
Link removed by moderator.