Western Medicine’s Short-Sighted Attempt At Treating Type 2 Diabetes

Estimated Read Time: 1 minute

Western Medicine is looking at insulin all wrong.

Everywhere I turn, I see people taking diabetes medications that stimulate their pancreas to pump out MORE insulin…

And when that’s not enough, they’re prescribed insulin injections.

  • Insulin: A hormone known to cause weight gain. 
  • Insulin: A hormone known to cause insulin resistance. 
  • Insulin: A hormone that can be your greatest weapon or your worst enemy. 

It doesn’t matter if the insulin is coming from your pancreas or an injection; the outcome is the same. 

Western Medicine is taking something that’s totally repairable and making it…worse.

Because here’s the thing:

Having Type 2 Diabetes does NOT mean you need more insulin.

It actually means that your body has become so “resistant” to high levels of insulin that you require MORE than normal to keep your blood sugar in range.

BIIIG difference.

The solution here is NOT more insulin—that’s just adding gasoline to the fire.

More insulin = more insulin resistance.

The solution is to reverse “insulin resistance” and become “insulin sensitive” by harnessing the power of LOW insulin.

This is a complete paradigm shift.

And this is groundbreaking because it means that T2D is not just preventable, but REPAIRABLE. 

So instead of treating Type 2 Diabetes with stronger & stronger medications at the expense of your HEALTH for the rest of your life…

You can simply reap the rewards of LOW insulin and reverse diabetes naturally.

It’s too bad Western Medicine ISN’T using insulin to its advantage because if they were, they’d be getting results like my clients:

  • Blood sugar readings in the healthy, non-diabetic range…
  • A1C results under 6.5 (or better yet, 5.7!)…
  • Reversal of most diabetes symptoms…
  • Helping people get safely OFF medications…
  • Remission from T2D after years (or decades!) of suffering…

Not a single pill or injection on the market can do this for you… 

But don’t underestimate what your body can do.

So now I’m curious:

Are you using insulin to your advantage? Or did you fall prey to Western Medicine’s short-sighted attempt of “treating” T2D?

Ready to learn more? Be sure to save your seat for my FREE masterclass, “The 3 Evidence-Based Strategies to Repair Your Blood Sugar & A1C”.

Choose a date & time here:

High Morning (Fasting) Blood Sugar?

It must be frustrating to wake up with HIGH blood sugar when you haven’t eaten for 8+ hours…

So let me share why this happens and why I think you should stop freaking out about it.

Let’s talk about Dawn Phenomenon. ✨

Dawn Phenomenon is a term to describe high blood sugar in the mornings, particularly in people with Type 2 Diabetes.

But this number isn’t driven by FOOD—it’s driven by HORMONES.

In other words, your morning blood sugar is NOT an accurate reflection of last night’s dinner. Rather, it’s driven by a notorious little hormone called C O R T I S O L .

You see, part of cortisol’s job is to raise our blood sugar for quick bursts of energy—it’s like jet fuel compared to caffeine!

And it just so happens that cortisol peaks in the morning, causing a rise in blood sugar completely unrelated to food. ☀️

Oftentimes, a person’s morning blood sugar is the highest of their ENTIRE DAY.

The difference between someone who experiences Dawn Phenomenon and someone who doesn’t is a little problem called “insulin resistance”.

Insulin resistance makes it damn-near impossible to keep your numbers down.

The takeaway?

High fasting blood sugar doesn’t necessarily mean you ate something “bad” the night before.

Again, this is driven by CORTISOL—not food.

A high morning number just means you’re dealing with some level of insulin resistance.

The good news? You can repair insulin resistance—and when you do, your fasting blood sugar, A1C & all those pesky symptoms will follow suit. Simple as that. 👌🏽

For now, take your fasting blood sugar with a grain of salt (figuratively). 😉

Not sure where to start?

Sign up for my FREE Diabetes Masterclass where I’ll cover the top strategies my clients use to get OFF meds and put Type 2 Diabetes in REMISSION!

Save your seat HERE!

(Hint: most people are going about this allll wrong!)

7 Type 2 Diabetes Symptoms To Pay Attention To

Estimated Read Time: 1 minute

Don’t ignore these symptoms.

Symptoms are your body’s way of telling you it’s under stress. It’s your body’s way of screaming that something’s not right.

Left unchecked, these subtle symptoms can lead to more serious problems like blindness, amputations, memory loss and kidney failure…

So while these may seem like minor inconveniences or you might be inclined to brush them off as unrelated, they’re the most common symptoms I see in people with Type 2 Diabetes.

Inside The Type 2 Transformation Program, we address ALL of these symptoms by repairing insulin resistance, and I’m a firm believer you should settle for no less.

This is not a band aid approach—it’s a TRUE solution to fix what’s broken.

This is how my clients get off meds & put diabetes in remission…while eating delicious, REAL food.

Wanna learn how?
Be sure to register for my FREE masterclass:
3 Evidence-Based Strategies to Repair Your Blood Sugar & A1C

“Will going vegetarian lower my blood sugar?”

Estimated Read Time: 1 minute 30 seconds

So many people struggle to get their A1C below 6 after switching to a vegan, vegetarian or plant-based diet…

And you might be wondering why that is.

After all, it sure looks good on paper to load up on veggies, beans & whole grains!

But we need to clear up the misunderstanding, because this approach points a finger at the WRONG foods.

You see—beef, pork, chicken, turkey, wild game & seafood have NOTHING to do with diabetes…

From a blood sugar perspective, these foods aren’t a problem at ALL.

  • They won’t turn to sugar in your bloodstream…
  • They won’t raise your A1C…
  • And avoiding them isn’t gonna solve your blood sugar woes.

The unsexy TRUTH of the situation is this:

Carbohydrate restriction is a REQUIREMENT, not an option, for true blood sugar control.

Why? Because all carbohydrates (except fiber) turn to sugar in your body. Every. Damn. Time.

This is true whether we’re talking about the carbohydrates in cookies, pastries & ice cream…

OR the carbohydrates in quinoa, beans & oatmeal.

Once carbohydrates go through the digestive process, they enter your bloodstream as sugar molecules.

This is science, not “theory”…

And THIS is how high carb foods are wreaking havoc on your blood sugar.

The problem is, most vegan, vegetarian and plant-based diets are very HIGH in carbs (it just comes with the territory).

Have you bought into the vegan/vegetarian/plant-based myth? Could this be why you’re still struggling to get your numbers down?

I hope this cleared things up.

Your anti-vegan nutritionist,

Wild Fermentation

Cultures throughout the world have been fermenting foods as a preservation method for thousands of years. This was necessary before the advent of refrigeration. Kimchi, sauerkraut, miso, tempeh, yogurt and kefir are traditional examples of foods fermented by humans around the globe.

But fermenting foods does more than extend their shelf-life. Today, we understand some health benefits fermented foods have to offer. Hint: some benefits are similar to those expensive probiotic supplements you may take!

Contrary to popular belief, we are not meant to be sterile beings. Bacteria are crucial, even in a COVID climate!

Today, I’d like to discuss a method of fermentation known as lacto-fermentation. This method is used to make sauerkraut and can be applied to nearly any vegetable.

What is Lacto-Fermentation?

Lactobacillus is a type of beneficial bacteria found on the surface of most fruits and vegetables. When placed in an oxygen-free environment (ie: under water), this bacteria multiplies while turning glucose (or sugar) into lactic acid. Lactic acid gives fermented foods their signature tangy flavor.

Benefits of Bacteria

The process of fermentation increases the digestibility and nutrient content of some foods while introducing meaningful amounts of beneficial bacteria to consumers.

The presence of beneficial bacteria gives fermented foods unique health benefits and acts as a preservative by preventing the growth of harmful bacteria.

Beneficial bacteria live alongside “bad” bacteria all throughout our bodies. They can be found on our skin as well as within our digestive, urinary and genital systems. The foods we eat,  medications we take, the environment we live in and the products we apply to our skin impact these fragile bacteria. When in balance, these organisms promote harmony in our bodies.

“Pickled” vs “Fermented” Foods

It is a common misconception that pickled and fermented foods are the same. While both  are sour, this flavor is achieved using very different methods.

  • Pickled foods rely on vinegar. They are most often heated and, therefore, do not contain live beneficial bacteria.
  • Lacto-fermented foods rely on lactobacillus bacteria and its byproduct, lactic acid, to develop a sour flavor. Heat should be avoided during and after the fermentation process as it kills these volatile bacteria.


Warning: Sanitary practices are imperative during the fermentation process. Always use clean hands and utensils.

When lacto-fermenting vegetables with a high water content, such as cabbage, it is unnecessary to make a saltwater brine. Instead, thinly-sliced cabbage (core removed) is massaged with salt (1-1.5 teaspoon unrefined salt per pound of cabbage) until enough water is released to keep it submerged when packed tightly in a jar.

But for most vegetables, a saltwater brine will be necessary.

The Brine Method

Warning: Sanitary practices are imperative during the fermentation process. Always use clean hands and utensils.

  1. Wash ingredients with water.
  2. Cut ingredients uniformly to ensure everything ferments at the same rate. If you wish to peel your vegetables, preserve the peels.
  3. Add ingredients to sanitized glass jars. Start with optional aromatics and any peels you preserved.
  4. Fill jars with saltwater brine, leaving approximately 1″ of headspace. *See brine recipe below.
  5. Keep ingredients submerged with a weight or cabbage leaf. Anything above the water is likely to mold.
  6. Cover jars with a cheesecloth, coffee filter or a clean linen and secure with a rubber band. Do NOT use a lid unless it is a specialized fermenting lid.
  7. Store at room temperature in a cool, dark area. Fermentation occurs more quickly in warm environments.
  8. After 3-6 days, begin tasting until desired sourness is achieved. For a more sour product, continue fermenting! Personal preference, type of vegetable and environmental temperature will dictate how long it takes to achieve desired results.
  9. When veggies are to your liking, remove the weight and store in the fridge with a secure lid. Remember: heat destroys these volatile beneficial bacteria. To reap the full benefits, eat them raw!

For the Saltwater Brine: Dissolve 1-3 tablespoons of salt per quart of purified water. Keep in mind that various salts will measure differently based on their granular size (eg: Kosher salt versus table salt).

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