Late in her twenties Cleo Arden was diagnosed with insulin resistance. Her received advise at first was contradicting: some sites cautioned against carbohydrates completely while others promoted high-protein animal meals.
Cleo, a passionate vegan for ethical reasons, disagreed to believe her plant-based diet couldn’t help her blood sugar targets nevertheless.
That next year was a trial and error year. She came to see that nutritional balance should take the stage rather than the vegan label.
“Just because something’s vegan doesn’t mean it’s healthy,” she notes. “I had to be quite deliberate.”
Her best friend became meal planning. Making her meals beforehand would help her control portion sizes, balance fibre, fat, and protein, therefore preventing impulsive selections.
Rather of depending on store-bought vegan snacks, she started creating meals with slow-digesting carbs like lentils and quinoa along with heart-healthy fats like nuts, seeds, and avocado.
Cleo also began tracking how various diets changed her vitality. She found she did not have the crashes used to ruin her afternoons when her meals were consistent and whole-food based.
Meal planning is become a ritual rather than only a technique. She schedules time on Sundays to prepare, cook, and divide her meals for the next week.
“It calms me psychologically,” she remarks. “I am looking after myself ahead of time.”
Cleo regularly discusses her path with those negotiating blood sugar problems on a vegan diet. Her advice is rather clear: given time and planning, it is quite feasible.
“You don’t have to decide whether your health or your values come first,” she advises “You can respect both.”
