David's New Diabetes Diet

What I eat keeps changing all the time. Since I change regularly everything else that I do, this should be no surprise.

My breakfast starts with two glasses of GreensFirst. This is one breakfast that I can consume immediately after getting up from bed. The experts all tell me that we do better when we eat within an hour of arising, but that's always been hard for me to get down. GreensFirst solves that problem beautifully.

I absolutely love this way to start the day! Much better than the two cups of coffee I used to start the day with. Now, I drink only decaf, and much less of that (I also stopped drink single malt Scotch whisky). I don't drink any alcohol now. I stopped drinking regular coffee and alcohol to help control my headaches, which are now gone, but I am staying off of them for my health (and budget). So sometimes bad things can lead to good outcomes!

When I wrote the article about GreensFirst, I hadn't experimented much with it. But since I keep changing, I now make it with protein powder and refrigerated sparking mineral water and really enjoy the fizz. Of course, I have to mix it up with a little bit of filtered tap water, because cold water doesn't work as well.

The best type of protein powder to use still puzzles me. I'm currently using rice protein powder, because I can find fault with all the others except egg white protein powder. That type has the highest protein quality, but doesn't mix well. So I'm thinking about getting a blender, although it seems that I already have too many kitchen appliances.

Then, a half hour or so later I sometimes eat two egg whites that I poach in my microwave with a little egg poacher I got from Target. I spice up the eggs with salt ("Real Salt" is the best salt I can find), a little hot sauce, and a little summer savory. I also make sure to sprinkle on some chia seeds because I love them and they are so good for my body. Besides, eating chia seeds means that I will have to floss my teeth, another good thing to do to fight inflammation.

Lunch is a BIG salad, which I make with a flaxseed oil and vinegar dressing. Lots of greens, starting with romaine lettuce and including arugula whenever I can get it at Whole Foods. Sometimes other cruciferous greens like mustard greens, watercress, or mizuna.

BroccoSprouts are essential. I often now eat some broccoli flowers in my salad, even though I wrote that I didn't (my diet keeps changing!).

Green peppers or red ones for a dash of color (even though the red ones are a bit higher in carbs).

Extra firm tofu, although that may go soon. A comment by Joan ("verdungal") about hexane in soy troubles me a lot.

Sometimes a can of VitalChoice.com sardines or mackerel. They have the best -- by far.

Sometimes a little bit of daikon radish. I also use a bit of a shallot, rather than an onion, following a comment by DJ Rainer. While shallots are actually higher in carbs than onions, they are much stronger in flavor so you need much less.

Chia seeds on top.