As peoples tastes vary considerably four alternative nutrition and diet plans are offered below. All are excellent, as the emphasis in each is on keeping blood glucose levels stable...
Small frequent meals are often a help for blood sugar imbalances.
After a large meal there is a temporary drop in the level of progesterone, due to an increased metabolic clearance rate of that hormone, so symptoms can become worse for a while.
Food should be natural, unprocessed and if possible organic and include both protein and fibre, particularly that from green leaves.
As a substitute for sugar use erythritol, xylitol or stevia. Stevia is a natural extract from the plant Stevia rebaudiana, a member of the daisy family, native to Paraguay. The extract is 200-300 times sweeter than sugar, but has none of the drawbacks and does not affect blood sugar in any way. The fresh or dried leaves are easier to use and taste better than the extract.
Xylitol and erythritol are sugar alcohols, which look and taste like sugar, but are metabolized by the body at a much slower rate. They have respectively 2.4 and 0.0 calories per gram. They cannot be used by oral bacteria, so do not contribute to tooth decay. If used in large quantities xylitol can cause flatulence and have a laxative affect, unlike erythritol which is absorbed into the blood stream before reaching the large intestine.
Use natural alternatives to household cleaners, which are some of the most toxic chemicals we regularly come into contact with.
Read all labels on containers, especially those for food and cosmetics. Look for natural alternatives to body care products, many contain high levels of endocrine disruptors and carcinogens, particularly the sunscreens. For more information on natural and organic sunscreens please see here.
For information on toxins found in skin care please see Skin Deep.
For information on endocrine disruptors please see Our Stolen Future.
This lecture by Dr Loren Cordain of Paleo Diet fame is a 'must see'...
J Clin Endocrinol Metab. 1989 Oct;69(4):917-9
The effect of a meal on circulating steady-state progesterone levels
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