The 30-Day Diabetes Miracle Diet

I purchased the The 30-Day Diabetes Miracle Cookbook
and thought I’d try it out for a month to see if it helps with reactive hypoglycemia.  I thought I’d give the book a 30-day trial. You can find last week’s post here:  30-Day Diabetes Miracle Week 1. Phew. What a week this has been!

The 30-day Diabetes Miracle Diet is what I would refer to as a radical vegan diet. I’m a vegetarian who does not consume milk (because of allergies). I eat eggs, nuts, legumes and a wide variety of foods like pizza, spaghetti and burgers, albeit with a few healthy and vegetarian modifications. But this 30-day Diabetes Miracle Diet? It will be a miracle if I can find half of the food in the book, some of which I had never heard of before now:

• almond milk
• Bragg Liquid Aminos
• Buckwheat Groats
• Ener-G Egg replacer
• Gluten Flour
• Masa Harina
• Sucanat

I located most of it, but I had to go to two health food stores. I also found a few bits and pieces at Amazon. My first week’s grocery bill was shocking–over $400. Mostly because I had to buy a lot of new ingredients to stock up my kitchen cupboards and also a ton of fresh vegetables and fruit. My fridge was overflowing with vegetables, a lot of which wilted or grew mold before the week was out. Next week I’m going to try and buy more frozen vegetables, but the book calls for lots of salad which can’t be frozen. I’m beginning to feel like the diet might be cost prohibitive.

The major problem I had this week was with the time factor. I spent on average, about four hours in the kitchen each day. I’m lucky that I work from home and that my time is flexible. However, I have no idea how a regular person is supposed to put that much time into cooking! I suppose that once I get used to making all of my meals from scratch that I will speed up, but will I really speed up that much? The meals can be VERY complicated.

I decided to try the Lemon-Basil Kabobs and Marinade on pp 144-145.  Prep time is about 15 minutes to cut and skewer the vegetables and tofu onto sticks. After I had skewered the kabobs I noticed in small print that the kabobs needed to be marinated overnight. Sheesh, I thought. They should have put that in bold at the top. I made the marinade (5 minutes), and put the kabobs in the fridge. Then I had to prepare a brand new meal (I opted for a grilled quesadilla) which took an additional 40 minutes. That was a total of an hour just to prepare lunch!

The next day while the kabobs were cooking, I was required to prepare a leafy green salad (I opted for the bagged variety to save time) and cook a serving of Ebony Wild Rice on page 193. Total for lunch in day two: 40 minutes cooking time, 10 minutes prep. The kabobs were a fairly easy option: some of the meals called for four different home made items!

To sum up my feelings of the first week:

Cons:

• Expensive.
• Very Time consuming.

On the plus side:

• Apart from the consumption of time, I did feel great all week. I didn’t have a single blood sugar crash. My blood sugar stayed between 8- mg/dL and 125 mg/dL.
• My family enjoyed most of the meals with the exception of the soy-bean pancakes.

You can read about what happened for the rest of the month in this article, which I wrote for Associated Press.

Related posts:

1. Does The 30-Day Diabetes Miracle Diet Work For Reactive Hypoglycemia?

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