A Quote by Janet Evanovich
Ranger declined the butterscotch pudding, not wanting to disrupt the consistency of his blood sugar level. I had two puddings and coffee, choosing to keep my pancreas at peak performance. Use it or lose it is my philosophy.
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In fact, two slices of whole wheat bread increase blood sugar to a higher level than a candy bar does. And then, after about two hours, your blood sugar plunges and you get shaky, your brain feels foggy, you're hungry.
Production and consumption of carbohydrates is so well regulated that there is a constant blood sugar level; any accidental increase or fall in blood sugar is rapidly compensated.
Intravenous injections of extract from dog's pancreas, removed from seven to ten weeks after ligation of the ducts, invariably exercises a reducing influence upon the percentage sugar of the blood and the amount of sugar excreted in the urine ... the extent and duration of the reduction varies directly with the amount of extract injected.
I keep a stash of Truvia packets. If I have a coffee, I want to use healthy sugar.
It's easy for a player to stand out in two or three days. But the grind of a camp, and just the level of consistency in performance that requires, that needs to happen.
If you're eating sugar throughout the day, you're spiking your blood sugar level and you're becoming a fat storing machine.
I need insulin to stay alive. It's just therapy to keep going. What I can do is make sure that I keep my blood sugar down to a reasonable level. I can exercise, and I can eat properly. And insulin plays a very big part in that.
I took the stool next to him, raising an eyebrow at the coffee and cruller on the counter. "Thought you weren't into internal pollution," I said. Lately Ranger'd been on a health food thing. "Props," Ranger told me. "Didn't want to look out of place." I didn't want to burst his fantasy bubble, but the only time Ranger wouldn't look out of place would be standing in a lineup between Rambo and Batman.
I sipped my own coffee, heavy on the sugar and cream, trying to make up for the late work the night before. Caffeine and sugar, the two basic food groups.
Babe," Ranger said. "You're looking a little strung out. Is there anything I should know?" I'm on a sugar withdrawal. I've given up desert and it's all I can think about." That had been true five minutes ago. Now that Ranger was standng in front of me I was thinking a cupcake wasn't what I actually needed. Maybe I can help you get your mind off doughnuts," Ranger said. My mouth dropped open, and I think some drool might have dribbled out.
I'm tempted by everything. My husband makes fun of me because every day it's a new food that I love. I have a weakness for butterscotch pudding, ice cream in any flavor and dark chocolate, although that's one thing I do keep in my house - 70% dark chocolate.
There are no shortcuts. Be patient and look long-term. It's a foolish idea that if you do a little more, faster, then you'll get better than the rest. It ignores the fact that you must train at your optimal level, not your maximum level. Consistency is the secret to improvement and success. You have to keep training when others lose interest.
Take a cup of coffee, keep adding sugar until you reach the point that you like it the most, and then when you add more sugar, you actually like it less. Well, the food industry knows that, and they spend huge amounts of effort finding the perfect spot, not just for sugar, but for fat and salt, as well.
To say that losing your pancreas is a sad thing is not an overstatement. They had to take my pancreas away, my duodenum, and it's damaged for ever.
I am a neat hand at cookery, and I'll tell you what I knocked up for my Christmas-eve dinner in the Library Cart. I knocked up a beefsteak-pudding for one, with two kidneys, a dozen oysters, and a couple of mushrooms thrown in. It's a pudding to put a man in good humour with everything, except the two bottom buttons of his waistcoat.
I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.
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