So I got my blood tested today. Less to check the progress and more to check whether I need to adjust some medication that regulates my blood pressure and the protein in my blood (called an ACE inhibitor). I guess since they were drawing blood, the lab decided to run a whole bunch of tests including my lipid panel (fats and cholesterol in my blood) and my fasting blood sugar.
As it turns about everything went down, except for my HDL (the good cholesterol) which stayed the same. But the overall cholesterol level went down 100 points, the triglycerides went from six times the normal level to normal range, and the fasting blood sugar went down 150 points. WOO!!!!!
Yes, you can get your body chemistry under control by writing down everything you eat, exercising like a mofo, and regulating your carb intake. The upside is that I've made sure to eat regularly and not get hungry. Getting hungry is the worst thing to do because your liver thinks you're starving and dumps glucose into your blood. I've been lucky to have a regular enough job to eat snacks and do brief spurts of exercise to keep my blood sugar down.
Speaking of staying full, the meal I had tonight has been a mainstay of my post-diabetes cooking.
Seared ahi tuna with salad
1 1-inch ahi tuna steak (about 3/4 of a pound. This will be expensive but worth every penny)
2 tablespoons of sesame seeds (optional)
3 cups of salad greens
1/2 red onion, thinly sliced
a mustard-muscat vinegar vinaigrette
- 2 tablespoons muscat or riesling vinegar (Trader Joe's has a good orange muscat vinegar)
- 1 teaspoon dijon mustard
- 2 tablespoons olive oil
Heat a nonstick pan or cast iron skillet to smoking hot. Brush one side of the tuna steak with olive oil and sprinkle with salt, pepper and sesame seeds. Place oil side down on the smoking hot skillet and let it sear for two minutes. Brush the non-oiled side down and repeat the sprinkling. Flip over and let sear on the other side for one and a half minutes. Take off the grill and put on a plate and cover with foil to the the tuna steak rest. While the tuna is resting, assemble the salad. WIth a sharp knife slice the tuna into 1/4 inch slices on the bias (agaisnt the grain of the meat). Artfully place on top of the salad. Eat with abandon and remember to eat a few slices of bread for carbs.
Checking in / On the road...
6 years ago