“Your HbA1c is 5.6% (37 mmol/mol) and your total cholesterol is 2.4 mmol/L (93 mg/dl). Don’t you eat any fat? Do you take statins?”, said my endocrinologist. Me with big smile on my face: “No, I eat no fat or oils. And no, I do not take any medication other than six units of Levemir per day”.

She was incredulous.

“I eat a plant only diet consisting mainly of whole foods. I’m a starchivore diabetic”, said I.

It was judgement day, the half yearly review with my endocrinologist. Eight months ago I said goodbye to the low carb healthy (high!) fat diet (LCHF) I had used to manage my diabetes, and embraced a high carb no fat diet, Dr McDougall style. Today the chickens came home to roost.

“You should eat some chicken”, she said, “and red meat. You must get protein”.

I pointed out that I track my food intake occasionally with MyFitnessPal, and that I get more protein on a plant diet than when I was a carnivore.

She looked even more incredulous. What kind of nutter is this: a type 1 diabetic with a dead pancreas, exercises 3-4 hours a day, eats 700 grams of carbs a day, has excellent blood sugar control, needs only 1 injection of 6 units of long acting insulin a day, and has very low serum cholesterol?

I could see she was constructing a story in her head. To explain it all away.

“Dietary fat and oils, including fat in meats are the cause of insulin resistance”, I said. “When I was on the keto diet I needed 4 to 5 times more insulin than I do now to cover a mere 25 grams of carbs. I had also given myself type 2 diabetes as a bonus. I was highly insulin resistant.”

She was blunt: “Dietary fat does not cause insulin resistance.”

“But I have seen several scientific papers on the internet that indicate a causative link between dietary fat and insulin resistance”, I protested.

“No. But I wish more of my patients would have your results. See you in six months”, she smiled.

A collision of stories.

No one believes mine.

Except my wife. And that’ll do me!