What happens with insulin resistance?

In insulin resistance, muscle, fat, and liver cells do not respond properly to insulin and thus cannot easily absorb glucose from the bloodstream. As a result, the body needs higher levels of insulin to help glucose enter cells.

The beta cells in the pancreas try to keep up with this increased demand for insulin by producing more. As long as the beta cells are able to produce enough insulin to overcome the insulin resistance, blood glucose levels stay in the healthy range.

Over time, insulin resistance can lead to type 2 diabetes and prediabetes because the beta cells fail to keep up with the body’s increased need for insulin.

Without enough insulin, excess glucose builds up in the bloodstream, leading to diabetes, prediabetes, and other serious health disorders.

The pancreas contains clusters of cells called islets. Beta cells within the islets make insulin and release it into the blood.

Fancy something a little sweet for a change.  This is an awesome little treat Bettabods!

INGREDIENTS

1/2 cup whole Almonds

10 individual packets Stevia Sweetener (Sugar Substitute)

3 large Egg Whites

1/2 tsp Pure Almond Extract

1/2 tsp Cinnamon

1/8 tsp Cream Of Tartar

DIRECTIONS

This recipe is suitable for all phases except the first two weeks of Induction due to the almonds.

Heat oven to 93°C. Line a baking sheet with aluminum foil.

In a food processor, chop nuts with sugar substitute until nuts are finely ground.

In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Add the cream of tartar, almond extract and cinnamon beating until stiff peaks form. Gently fold in nut mixture.

With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry.

Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.

What is insulin?

Insulin is a hormone made in the pancreas, an organ located behind the stomach. The pancreas contains clusters of cells called islets. Beta cells within the islets make insulin and release it into the blood.

Insulin plays a major role in metabolism—the way the body uses digested food for energy. The digestive tract breaks down carbohydrates—sugars and starches found in many foods—into glucose. Glucose is a form of sugar that enters the bloodstream. With the help of insulin, cells throughout the body absorb glucose and use it for energy.

Insulin’s Role in Blood Glucose Control

When blood glucose levels rise after a meal, the pancreas releases insulin into the blood. Insulin and glucose then travel in the blood to cells throughout the body.

Insulin helps muscle, fat, and liver cells absorb glucose from the bloodstream, lowering blood glucose levels.

Insulin stimulates the liver and muscle tissue to store excess glucose. The stored form of glucose is called glycogen.

Insulin also lowers blood glucose levels by reducing glucose production in the liver.

In a healthy person, these functions allow blood glucose and insulin levels to remain in the normal range.

What is insulin?

Insulin is a hormone made in the pancreas, an organ located behind the stomach. The pancreas contains clusters of cells called islets. Beta cells within the islets make insulin and release it into the blood.

Insulin plays a major role in metabolism—the way the body uses digested food for energy. The digestive tract breaks down carbohydrates—sugars and starches found in many foods—into glucose. Glucose is a form of sugar that enters the bloodstream. With the help of insulin, cells throughout the body absorb glucose and use it for energy.

Insulin’s Role in Blood Glucose Control

When blood glucose levels rise after a meal, the pancreas releases insulin into the blood. Insulin and glucose then travel in the blood to cells throughout the body.

Insulin helps muscle, fat, and liver cells absorb glucose from the bloodstream, lowering blood glucose levels.

Insulin stimulates the liver and muscle tissue to store excess glucose. The stored form of glucose is called glycogen.

Insulin also lowers blood glucose levels by reducing glucose production in the liver.

In a healthy person, these functions allow blood glucose and insulin levels to remain in the normal range.

“A delicious meal, served a slaw salad or warmed steamed veg, that’s easy and so tasty! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I’ve been unable to find the original source.”

INGREDIENTS

• 500 grams top sirloin steak
• 1/2 cup low sodium beef broth
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 teaspoon arrowroot
• 2 teaspoons coconut oil
• 2 teaspoons peanut oil
• 1 to 2 teaspoons Asian (toasted) sesame oil
• 2 to 3 green onions, thinly sliced or cut lengthwise into slivers

PREPARATION

Cut steak into 4 equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside. Melt oil in a wide nonstick frying pan over medium-high heat. When oil sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.

Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).

Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

Makes 4 servings. 2.7 net grams of carbohydrate per serving.

“A delicious meal, served a slaw salad or warmed steamed veg, that’s easy and so tasty! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I’ve been unable to find the original source.”

INGREDIENTS

• 500 grams top sirloin steak
• 1/2 cup low sodium beef broth
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 teaspoon arrowroot
• 2 teaspoons coconut oil
• 2 teaspoons peanut oil
• 1 to 2 teaspoons Asian (toasted) sesame oil
• 2 to 3 green onions, thinly sliced or cut lengthwise into slivers

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Cut steak into 4 equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside. Melt oil in a wide nonstick frying pan over medium-high heat. When oil sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.

Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).

Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

Makes 4 servings. 2.7 net grams of carbohydrate per serving.

“A delicious meal, served a slaw salad or warmed steamed veg, that’s easy and so tasty! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I’ve been unable to find the original source.”

INGREDIENTS

• 500 grams top sirloin steak
• 1/2 cup low sodium beef broth
• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 teaspoon arrowroot
• 2 teaspoons coconut oil
• 2 teaspoons peanut oil
• 1 to 2 teaspoons Asian (toasted) sesame oil
• 2 to 3 green onions, thinly sliced or cut lengthwise into slivers

PREPARATION

Cut steak into 4 equal portions. Place each piece between 2 pieces of plastic wrap. With a heavy, flat-sided mallet, pound meat firmly but gently all over to a thickness of 1/3 to 1/2 inch.

In a small bowl, stir together broth, sherry, soy sauce, ginger, and cornstarch. Set aside. Melt oil in a wide nonstick frying pan over medium-high heat. When oil sizzles, add steak. Cook, turning once, until steak is well browned on both sides and still pink in center; cut to test (2 to 3 minutes). Transfer to a platter and keep warm.

Stir broth mixture, then add to pan, increase heat to high, and bring to a boil, stirring. Then continue to boil and stir until slightly thickened (1 to 2 minutes).

Pour sauce over steak; drizzle with sesame oil to taste, then sprinkle with green onions.

Makes 4 servings. 2.7 net grams of carbohydrate per serving.

Though ostrich is quite pricey, it’s pretty much 100% lean, so there’s no waste or shrinkage during cooking really.

Just take a close look at the nutritional stats on below Ostrich meat!!! Impressive, non? So get eating that ostrich folks and enjoy it too boot!

INGREDIENTS

450 gms ground ostrich meat
2 T. coconut oil
1 clove garlic, minced
3/4 tsp. finely chopped fresh rosemary
Dash each ground thyme, onion powder and black pepper
1 tsp. balsamic vinegar

PREPARATION

Crumble up the ostrich meat into a glass bowl. Add all ingredients and work it together with a fork or with your hands like you would for a meatloaf until all is well blended. Cover and refrigerate to allow the flavors to mingle for 1-2 hours before you plan to cook. When ready, form into two thick “steaks” pressing them firmly so they won’t fall apart on the grill.

Prepare a hot steak/burger bed of coals and grill the ostrich “steaks” until just medium-med rare. Place “steaks” over coals and grill. Do not attempt to jiggle/shift them around lest these babies fall apart on you. When one side is nicely grilled, gently flip them over and finish cooking. I warn you if you cook them well done, they are definitely going to be dryer and you’ll end up being disappointed you wasted your money.

Ours were medium (just pink inside) and they were NOT dry at all. We served ours with grilled tomato but these would also be good with seasoned grilled onion slices, yellow or zucchini squash or eggplant slices as well!

NUTRITIONAL INFO FOR YOU 🙂

1.2 g carbs, .2 g fiber, 1.0 g NET CARBS
47.5 g protein
695 mg potassium
275 mg sodium
74% B6, 437% B12, 33% copper, 84% iron, 74% niacin, 68% phosphorous, 56% riboflavin, 141% selenium, 39% thiamin, 102% zinc