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About sodium, one of the books I read recently said that if you cut out processed foods, staying beneath the sodium guidelines are just about automatic. Apparently many foods, especially bread, have a lot of sodium that we do not taste. He said not to worry about the salt shaker, just focus on cutting out the processed foods.

I also thought it was interesting what one said about the sodium issue-- that it is only a problem when the kidneys are not fully functioning. I believe this was Dr. Robert Lustig, in his book Metabolical. He said that before the age of refrigeration salt consumption was much higher because it was one of the few ways to preserve food-- if I recall properly he said 7 grams per day, several times the current recommended level-- and blood pressure/strokes/heart attacks were not a common problem, but that was before metabolic syndrome became so common. Now a recent study found that 88% of Americans are metabolically ill (have at least one symptom of metabolic syndrome.) Personally, I have had high blood pressure for years but only recently learned (according to Dr. Ben Bikman) that the most common cause for high blood pressure is actually insulin resistance, not salt. Since I have worked on reducing my insulin resistance and avoiding processed foods, I no longer have to take blood pressure
medicine.

I doubt I will ever go vegetarian (definetly won´t happen while my husband is around) but I am increasingly ¨plant forward¨. My husband and I usually prepare and eat supper together, and are casual about other meals. So my plan is to eat plant based except for supper, and limit my meat to 3-4 ounces per day, only at meals with him.

When I started researching how to reverse insulin resistance, I found there are two basic approaches, both of which have many followers who have put the diabetes in remission or reversed metabolic syndrome: 1) Plant based whole foods with fat limited to no more than 15% per day, or 2) low carb high fat (often also high protein). It really isn´t feasible to cut the fat macro to 15% and still eat animal products. I tried approach number 1 for about a week and couldn´t hardly get there on my best days. So now I do a liberalized low carb diet (not to the point of keto) focus on wisely spending my carbs on foods high in resistant starch and fiber for my ¨gut buddies.¨

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