Why Medications Are Not The Solution To Your Diabetes

Most people with Type 2 Diabetes have only been offered medications to treat their diabetes.  Emphasis is placed on choosing the "right medication."  What no one is explaining to you is that none of the medications you are choosing from will actually address the root cause of Type 2 Diabetes.  In this episode, I explain how these medications work and how there is actually another option: eliminating the need for medications.In the next episode, I dive into the details of these various medications so that you can make informed decisions about which one is the right choice for you.Show notes:How to Work With Me: I offer 2 ways to work with me when you're ready to reverse your diabetes.  You can get it done in as little as 4 months.Understand Your Diabetes Medications Better Than Your Doctor: Free Online CourseThai Red Curry with Chicken Recipe:Ingredients: 1 Tbsp coconut oil1 small white onion, choppedpinch of salt1 Tbsp finely grated fresh ginger2 cloves garlic, minced1 red bell pepper, sliced into 2-inch long strips1 orange or yellow bell pepper, sliced into 2-inch long stripsBunch of fresh green beans3 carrots, peeled and sliced on the diagonal into 1/4-inch thick rounds3 Tbsp Thai red curry paste 1 can (14 oz) regular coconut milk1/2 cup water1 & 1/2 cups packed thinly sliced kale10 fresh basil leaves1 & 1/2 tsp brown sugar1 Tbsp tamari or soy sauce2 Tbsp rice vinegar1/2 lime, juice only2 rotisserie chicken breasts, shredded with drippingsGarnishes: chopped fresh basil or cilantro, red pepper flakesInstructions:1. To make curry, warm a large skillet with deep sides over medium heat.  Melt coconut oil and add chopped onion.  Sprinkle with salt and cook, stirring often until onion is becoming translucent.  Add ginger and garlic and cook until fragrant, just 30 sec or so, stirring continuously.2. Add carrots and green beans and cover for 2-3 min.  Then add bell peppers and cook just 2 minutes, stirring until peppers are just becoming tender.  Then add curry paste and continue to stir for 2 more minutes.3. Add the coconut milk, water, kale, basil leaves, and sugar, stirring to combine.  Bring the mixture to a simmer over medium heat.  Reduce heat as necessary to maintain a gentle simmer and cook just 5 more minutes, careful not to let the veggies get too soft.4. Add in the shredded chicken and rotisserie drippings, stirring to combine.5. Remove the pot from the heat and season with tamari, rice vinegar, and lime juice.  Add salt to taste (I add about 1/4 tsp).  6. Serve garnished with fresh chopped basil or cilantro and red pepper flakes if desired.Recipe adapted from: https://cookieandkate.com/thai-red-curry-recipe/