Those of you who have been following these conversations over the past several months have noticed that many people with diabetes and pre-diabetes are experiencing marked reductions in waist size and, with it, reductions in blood sugar and hemoglobin A1c, HbA1c, the value that reflects blood sugar fluctuations over the preceding 2-3 months.

In other words, people are becoming less diabetic and pre-diabetic, many to the point of being non-diabetic and non-pre-diabetic!

Patty posted this comment about her escape from diabetes to non-diabetes:

I was diagnosed as prediabetic 4 years ago.

I was put on glucophage and sent to a nutritionist. I subsequently followed the diabetic diet. My weight increased as did my waistline and, lo and behold, I was advised that I was diabetic and the glucophage was increased.

Back in November, my HbA1C was 8.7%. I began decreasing the carbs in my diet and by February my HbA1C was 7.0%.

[Note: HbA1c of 5.7% or greater is in the pre-diabetic range; 6.5% or greater diabetic. Ideal HbA1c, I would argue, is 5.0%, though 5.3% essentially erases all the long-term adverse consequences of high blood sugar and glycation.]

I then found your Wheat Belly diet book. The bagel pics intrigued me since I have always had problems “digesting” bagels. I have been following your Wheat Belly diet since March. I just got my bloodwork back and my HbA1C is now 5.7%. I have lost 7.75 inches off my waistline (my pants went from size 12 tightly to size 4).

I am thrilled and convinced this Wheat Free Adventure is a permanent way of life for me. I can’t thank you enough for your insight and willingness to expose all the falsehoods we are being taught in diabetes classes at the hands of the diabetic drug makers.

A drop in HbA1c from 8.7% to 5.7% is HUGE. And nearly 8 inches in waist size?! Given the magnitude of drop, Patty is likely to watch this value plummet even farther just by staying the course, as HbA1c tends to move slowly, given its “moving average” nature. The reversal of insulin resistance and diabetes is compounded by the dramatic reduction in visceral fat and the elimination of inflammation-provoking gliadin and wheat germ agglutinin. The longer she does it, the better it gets.

Patty learned on her own that 1) the American Diabetes Association diet sustains or worsens diabetes, and 2) increases the need for medication. It is not uncommon, by the way, with complex diabetic regimens, to require $1000+ per month in medications to control blood sugar adhering to a diet that provides a continual flow of blood sugar- and inflammation-causing foods like wheat. I regard the advice to eat plenty of carbohydrates and lots of “healthy whole grains” in diabetics as among the biggest and most inexcusable nutritional crimes of the century.

Patty discovered that, in the world of modern high-yield, semi-dwarf wheat, 2 + 2 = 11. In other words, just removing the carbohydrate burden of “healthy whole grains” doesn’t seem to account for the full magnitude of health benefits experienced: the whole is greater than the sum of the parts.

Lose the wheat, lose the diabetes. And, to further stack the odds in your favor, lose the carbohydrates.