Hey Kdragon09 -
Sorry to hear about
the gestational diabetes. You might also be interested in Donna Schwenk's recovery from diabetes. Her story is quite phenomenal and inspiring to me. Her site
www.culturedfoodlife.com/ and she has a video detailing how she overcame it.
There are many interesting theories floating around on why gestational diabetes is occurring in so many women these days, but I think Dr.Stephanie Seneff had a sound hypothesis in implying that the body trying to provide a source of energy (fats) to the embryo, but isn't able to do it adequately enough. It's a defense mechanism to keep the fetus alive to be more precise. Low-fat, high carb diets perpetuate this issue, as our cells rely on traditional fats for energy:
Gestational diabetes is a poorly understood phenomenon where a woman who had shown no signs of diabetes in the past suddenly starts passing sugar in the urine while she is pregnant.
It seems to me that a possible explanation can be found if we make the simple assumption that the mother's body is trying desperately to maintain an adequate supply of fat for the embryo.
If she is practicing a low-fat diet regimen, then it will be imperative to extract fat from the fat cells in her body and release it into her blood stream, whence it will eventually reach the placenta and make its way into the baby's blood stream, and, ultimately, delivery to the baby's developing nervous system. However, as we've just seen, in order to get the fat cells to release their fat, the insulin levels will need to be low. A vitamin D deficiency will compound the problem: with inhibition of calcium uptake, even lower insulin levels will be needed to achieve a comparable effect.I think the paleo protocol is sound for diabetes reversal, but going too low carb can also be very problematic.
I found this
post really helpful for minimizing hyperglycemic toxicity when cooking foods. I'm sure you'll be able to confirm it yourself by testing post meal blood sugars.
Good luck!