That is an absolutely fascinating story. My first exposure to this phenomenon was when DH had the MFTHR gene, which favors the absorption of natural Bs, not the kind that "enriches" our baked goods. He's added more meat daily, and that's one of the ways it has helped.

As I explain to all the pasta lovers I know, whole grain is hard to digest so what is left has to have vitamins added. So why are we eating it?

I don't know how far my recovery will go but it wouldn't even have gotten started without careful attention to food. Funnily enough, the book on diabetes history, by Gary Taubes, had a fascinating chapter on how they treated diabetes before insulin. It was the Animal Diet. Very restricted carbs, vegetables boiled to death (and now I know that's an old Midwestern technique to get the oxalate out of the vegetables!) but the rest meat and cheese and all the low carb treats we know so well.

Mine is not carnivore, because I do meat, dairy, fish/seafood as the base layers of my food pyramid. I use coconut wraps, and now some gf rolls, lots of fat like avocado oil mayo and cream cheese, and at the tippy top is the sugar in the jam I use to flavor my usual smoothie, since it's cheaper, more reliable, and has more flavor than actual fruit, most of the time. Even at the tablespoon level, it's less sugar.

An indulgent day I'm under 100, and usually, easily, under 50. But I've never had this kind of carb flexibility before, without problems handling cravings or hunger.

Then again, I haven't had this healthy a weight, consistently and without struggle, ever. So it's new territory.

I think it's all due to the protein and fat I make a priority. Then seek workable ways to make it all more tempting when need be, since I still have appetite problems. Ha! Talk about be careful what you wish for