Speaker 1: 0:01

Welcome to the Metabolic MD. Health means everything. We all seek optimal health, but most of us do not know how to achieve it. Dr . Paul Klok has spent a career in the emergency department now. He helps his patients avoid ever ending up there. During these podcasts, you'll learn how you can lose weight and prevent and reverse disease through new technology, a modified diet, and the use of some new recently approved FDA medications. This information is not meant to be medical advice. Please seek consultation from your own medical provider. Let's listen in.

Speaker 2: 0:36

We are back here at the Metabolic MD here , tri-Level Studios in Dayton, Ohio. Hello, Dr . Paul.

Speaker 3: 0:42

How are you doing?

Speaker 2: 0:43

We're back for another episode, but I'm excited because we have somebody joining us in the studio today. That is Kelly. Kelly is a 49 year old male who's starting weight Before this process started was 263 pounds. Kelly, say hello.

Speaker 4: 0:59

Hello.

Speaker 2: 1:00

All right . So Kelly , we're gonna , we're gonna talk today about your journey from 263 pounds to where you are today, which is where ,

Speaker 4: 1:08

Uh , 1 94.

Speaker 2: 1:09

1 94, you've lost a whole human, basically what's what you're telling me, <laugh> . So, Dr . Paul, tell me how Kelly came into your life.

Speaker 3: 1:17

Well, I think Kelly was referred to us from a friend of his who had done our program and had some success. And he was at a point in lo in his life, I think, where he had lost some weight, a little bit of weight successfully on his own, but then kind of stalled and was looking for some more insight as to how he could modify his lifestyle in order to meet his overall weight loss and metabolic health goals.

Speaker 2: 1:40

All right . So, Kelly, is that true? You've , you had a friend who, who was using Dr. Paul , and all of a sudden he says, you gotta go talk to this guy. Is that what happened?

Speaker 4: 1:47

Yeah. Yeah. And uh , actually he had an event at , uh, the gym in Centerville. Right. And I came up and, and listened to it, and then Mo I , it kind of molded over for it probably took me about a month, month and a half, and I was like, oh, I can do this . And I just kind of got into a yo-yo phase and said, you know , uh, it's worth an investment in myself to have a better future. And that , that was kind of ,

Speaker 2: 2:12

So why, what , what , what made you wanna make this change? Were you having struggles with , uh, with health? What was, tell us what's going on in your life at this time? I

Speaker 4: 2:20

Just a , a gradual progression of a1c slowly getting higher and higher. Right. Uh , my family has a history of diabetes. I , it was just kind of a , I'm, I'm for a big guy. I was pretty active. I , I was, you know, I do these long bike rides and stuff, but every year I was a little heavier and a little, and it just got harder and harder to keep up. And, and I thought, man, I'm putting in all this work. I was like, it sure would be nice to see the results instead of just getting caught in these yo-yo phases. And previously I went, I , I , I had lost some weight , uh, got down to some pretty good numbers, but it was through pure physical heart , I mean Right . Three hours a day in the gym. And that just, that's not sustainable. I hurt, ended up hurting my back. Right. All the weight came back on within a year. So

Speaker 2: 3:14

What was your weight in high school?

Speaker 4: 3:16

Um , about 1 90, 180. 180 to one 90.

Speaker 2: 3:20

About where you are right now. So this is your high school weight? Yeah. Not far at 49 years old. That's pretty good.

Speaker 4: 3:23

I remember, I remember the first time I went over 200 pounds in 1999, I , I'd moved to Killeen , Texas. It was at Fort Hood. Yeah . And I remember seeing the scale, say, 200 pounds. And I was like, wow. And it's , uh, all right . Haven't seen under that since then.

Speaker 2: 3:38

<laugh> . So when you knocked on Dr. Paul's door, Dr. Paul , tell us what you saw, what you did. Tell us the steps that got into this process.

Speaker 3: 3:45

Well, Kelly can talk about this, but what we do with all our patients is do a two week period where we're check the critical labs related to their metabolic health. Um, Kelly mentioned a1c, probably one of the most important things we do as a fasting insulin level to determine level of insulin resistance, do a routine medical history intake, physical exam. But probably one of the most important things we do, and Kelly can speak to this, is put a continuous glucose monitor on patients which give their , um, blood glucose reading 24 7. And often that is eye-opening , uh, to patients. And I think it was for Kelly .

Speaker 2: 4:24

Yes , absolutely . So, Kelly , tell , talk about that. You got this thing punched on your arm. You started monitoring with a phone or with a device. What'd you see on the first few, few tests? Yes , it

Speaker 4: 4:33

Was kind of, the interesting thing is, is , you know, I , a little , it was a little high I knew on my A1C and stuff was up , but , um, just some of the things you'd eat, like things that I was, you know, I kind of, I told , talk to Paul, I , I used to kind of watch my calories. Right. Well, you know, 50 calories of potatoes will put you through

Speaker 2: 4:54

The roof. Oh yeah. It's just amazing what rice and potatoes can do.

Speaker 4: 4:57

Yeah. And you're seeing how these, my body's reacting to these foods and I'm like, well, here's, here's why I'm yo-yoing is my, my body's, you know, it's not, I'm not giving it a chance to function and Right. You know, process foods. And, and I was like, cuz I've got it working overtime just trying to process through these carbs and these starches that I'm putting in it. And

Speaker 2: 5:19

It wasn't the cookies, it's is the potatoes, isn't it? It's like things you don't think about. Yeah .

Speaker 3: 5:24

You know , often, often it is, you know, Kelly, first of all, and way background, I think Kelly was diagnosed as pre-diabetic when he came to us, just so you know, kind of where his starting point was. Um, and he alluded to the fact that there's basically two schools of thought related to metabolic health and weight loss. It's the , you know, law of thermodynamics. Kelly's an engineer, so he, he knows all this, which is energy is neither created or destroyed energy in energy out, which I don't think is a sustainable model. And I think Kelly found it was not a sustainable model, or there's the hormonal model that has to do with insulin resistance, really . And , and that's when you monitor carb intake as opposed to calorie intake primarily. Um, and I think that is a very effective model, and that's the model that we use for our patients. All

Speaker 2: 6:14

Right . So after the two week period, you wore this thing in your arm, you tested it all the time. Right.

Speaker 3: 6:18

And you were, I gotta interject, you were spiking into the diabetic range. Yeah, I , with that , I

Speaker 4: 6:23

Was up in , probably up in the mid 200 s

Speaker 3: 6:26

So I , I just want to emphasize this , um, and then I'll let Kelly speak, but the CGM two week period is eye-opening for people. Oh yeah . All kinds of patients that come in and they say, I wanna lose 20, 30, 40 pounds. And then we put the CGM on 'em and they see they're spiking sugars to, you know, 180 didn't know they were pre-diabetic and they are pre-diabetic or two 40 didn't know they were either pre-diabetic or diabetic, but in fact they are diabetic. So that is an enlightening phase, I think.

Speaker 2: 6:53

Yeah, yeah. Is that what you saw? You, you were kind of

Speaker 4: 6:56

Shocked on the whole thing ? Well , and just the , like, the size of the spikes and I mean, it was just, they weren't little spike . I mean, I , there was some time and , and things like , like I still want 'em up . The most mindblowing one was eating raisins.

Speaker 2: 7:09

Oh yeah. Raisins.

Speaker 4: 7:10

Come to find out raisins are pure sugar. Yeah.

Speaker 2: 7:13

They'll , they're , they're good to get your blood sugar back up when it's slow , that's for sure. Yeah . So at the end of the two weeks, you go back in and you , you have a meeting, is that correct? Yeah. Yeah. So what goes on at that meeting?

Speaker 3: 7:24

So we discuss , uh, his CGM patterns, which is how high is he spike, what is his average daily pattern, you know, what is the variability that occurs there? Because the variability in and of itself can be draining in terms of decreasing energy and brain causing brain fog. And then we go over labs as well. The most important one being an assessment of insulin resistance. And I think we assessed , um, Kelly, I think you have the numbers there, that you had significant insulin resistance, right?

Speaker 4: 7:53

Yeah. Yeah. I believe , uh, uh, just looking at my , uh, my fasting insulin , uh, over the, over the course. I mean, I went from 15 three to five seven,

Speaker 2: 8:09

I don't know what that mean. What do those

Speaker 3: 8:10

Notes ? So , so that means that, that he cut his level of insulin resistance by two thirds . So, you know, he , we knew he had some insulin resistance, he was pre-diabetic, he's got a family history of diabetes. We knew this is gonna be an issue. But, but for the majority of Americans, the issue with the fact that 60% of us are overweight or this issue of insulin resistance, you know, people worry about their cholesterol all the time. Right. The majority of people should be worrying about their insulin resistance. So that gives us a baseline with Kelly so that then we can attack the insulin resistance issue with a low carb diet and some other techniques.

Speaker 2: 8:46

So two questions. Are you monitoring the CGM at the real time with him, or are you waiting for him to come back in two weeks later? And then you look at the results ?

Speaker 3: 8:53

So this is kind of, kind of a big brother issue. You know, how, how closely are we watching him ? For a lot of patients knowing that we're remotely monitoring their numbers is helpful that that can help some people with their behavior. But I think for Kelly , he was just self-motivated on his own. We want to bring those spikes down. We want to average things out, we follow the numbers, but I usually don't intervene with patients unless it's, you know, three, four days where there's a problem. Um, you know, usually people self-correct when they see there's a problem.

Speaker 2: 9:24

Okay. Kelly , I'm gonna step back real quick. When you were at 2 63, what kind of health issues were you having?

Speaker 4: 9:30

Um, I had , it was , it seemed like new one every time. A new one. Every time It was a , you know, well at one , like it said , the weight on my back, my spine, yeah. Uh , back issues. I , I at one point had to go get , uh, nerve uh , nerve blocking shots in my back. Were

Speaker 2: 9:48

You tired?

Speaker 4: 9:49

Um, yeah. I , so I, I, I had this thing every time I'd eat , I , I'd , I'd almost have to go lay down, take a nap. Okay. Uh , if I , if I ate anything more , like at lunch, I'd have to eat a small meal, otherwise I'd have to go lay down. Yeah. That's again , and so I kind ,

Speaker 2: 10:05

And that's because the blood sugars are

Speaker 3: 10:06

Spiking. So what's happening there is you , you eat a meal that has carbs , blood sugar spikes, insulin gets released, the insulin often overshoots the mark that decreases blood sugar, drives the blood glucose into your cells, and so then you drop out. So, so you go from being hyperglycemic, high blood sugar to in the hypoglycemic range in the , into the low range. Right. Um, and , and that causes a drain in energy. That's often where the brain fog comes from as well.

Speaker 2: 10:34

And what is , is it normally an hour after you eat ? What is the normal course of hype when you, when you reach your peak? Yeah,

Speaker 3: 10:40

It's usually the peak comes in an hour to two hours and then you bought 'em out after

Speaker 2: 10:44

That. Okay. So you had some health issues. So you met with 'em two weeks later, you saw the numbers. What did you do?

Speaker 3: 10:53

When we put a plan together, and I'll let Kelly speak to this, but that plan usually consists of how many carbs a day are you gonna target, how are you gonna monitor that? And Kelly can speak to using an app that we use with our patients to help monitor primarily decrease carbon intake and adequate protein intake. We put a fasting plan together. Um, and then we talk about strength training, cuz strength training also increases , uh, or excuse me, strength training also decreases insulin resistance. So it sounds kind of strange coming from a doc , but it's like, you know, cardiovascular fitness is important, but quite honestly, for most of my patients with insulin resistance, I carry more about strength training because that helps decrease their insulin resistance and will help them lose weight.

Speaker 2: 11:35

Okay. So Kelly, is that what happened ? Basically,

Speaker 4: 11:38

It , it is, I I was a reluctant strength trainer, reluctance trainer . I was , I , uh, it took me a little while. Like I, I, I kind of almost just had to convince, like I I , I've told them the first week I made myself go to the gym. I might go sit in the hot tub, <laugh> <laugh> , but I ha I , I wanted to develop a routine. A routine, right. And , and once I kind of got that, then, then , and , and I did, I had to start initially with, you know, going in and getting on an elliptical, going in because I , i , I kind of, after hurting myself, the last time I had tried to lose weight, I was kind of scared to get into the gym. And , uh, so it was like , I just kind of had to build confidence and, and you know, it , at first it worked just coming in and getting the , the exercise and then, and then I kind of, I kind of slowed down and was like, okay. And then reluctantly it was like, okay, well let's do, let's do the resistance training. And, and as I started adding more resistance training and , and I found it doesn't have to be me sitting in a gym for three hours lifting weights . Right . You know, I do a lot of, I , I really, I'm really into cycling. I would do these high intensity. I mean every , you know, just not, not so much cardio, but just so much resistance. I could barely move pedals. And I mean, I could just , afterwards my legs, I, I could barely walk sometimes int it. But it was fantastic. And then all of a sudden the more I introduced this, the more I was able to push into some actual weights and training and stuff and, and start doing this resistance training. And, you know, all of a sudden I realized what was happening, what as I did this, it , it took a minute and then all of a sudden it started going down. But I realized what was actually happening was my body composition was changing as I started adding this re insulin resistance. And, you know, all , all of a sudden this muscles developing. And then once kind of everything started going, then I , then it kind of, then it's just kind of in a great downhill slide since then, went watching just kind of, I've been on a real level or a real steady downhill with

Speaker 3: 13:39

My point . So out he has more muscle mass at 1 94 than he had at 2 63.

Speaker 2: 13:44

That's impressive. Yeah. Yeah. I bet you , you , you feel , again, going back to high school, how do you feel compared to high school? You feel better, worse?

Speaker 4: 13:51

Um, I , I was, I was a wrestler. I was , I , I close, that's probably okay about the same, but I , I was , I , I was a wrestler in high school. Yeah. And I , I grew up very active.

Speaker 2: 14:04

So two weeks after you go meet him, you talk what you , you suggested what to him, just to make sure I got this

Speaker 3: 14:10

Right . So , so we talked about the cgm, low carb diet. We targeted I think 50 grams. You went lower. Yeah .

Speaker 4: 14:15

Daily . Did 50 net . Yeah . And I , I actually sat more, I really, even today I sat kind of the , I tried to keep it 30 to

Speaker 3: 14:24

Ish. Okay. And then speak to your, you know , both your , speak to your intermittent fasting component, how we worked on that together.

Speaker 4: 14:32

Um, well , so that was, so we kind of worked through , uh, I , I used to, I used to eat these huge breakfasts. Yeah . And I'd be tired all the time. And, and , uh, I, I kind of , I was like, well , you know, I had a , I had a friend that that was doing it and he , and he was doing these one , he was eating once a day. And I was like, that, that's not realistic for me. I, I'm , I mean, that just wasn't

Speaker 2: 14:58

What you were

Speaker 4: 14:58

Going to do , how I function. Right. And , and , and so I, I tried, like, I tried, you know, I tried, started to start off a little bit early more . I tried to do, I kind of picked an eight hour window. Uh, and I was like, okay, well let's see. And I , and I , and I moved it around until I found what worked and

Speaker 2: 15:14

What , what works for ,

Speaker 4: 15:15

For me. I, I actually, my, my, I eat between the hours of 11:00 AM and 7:00 PM So

Speaker 2: 15:21

You have a early lunch and then a late dinner and that's it.

Speaker 4: 15:25

You're done . I go into work pretty early. Yeah ,

Speaker 2: 15:27

Sure.

Speaker 4: 15:28

I understand . So I'm kind of , I've kind of an ear tend to be on the earlier side of the day, but in the morning, I mean, I still have my cup of coffee. Right. Uh , I mean, I'm just a good cup of black coffee and by the time I kind of settle down and get ready, you know, it's 10 o'clock anyway. And, you know, an hour later I have, I , I'm eating my lunch and

Speaker 2: 15:47

Okay, so let's let , let's, let's make sure I, I got this right cause I wanna make sure I don't lose my train of thought. From the two weeks you meet him, he tells you to do a few things, you go away <laugh> Right. And you try to implement these things and then you come back to him again. And how

Speaker 3: 16:03

Often? I meet monthly. And then my , uh, nutritionist trainer meets every two weeks with patients as well.

Speaker 2: 16:11

Okay. So ,

Speaker 4: 16:12

So I kind of threw a little loop in that, that the week after I met him, I went and rode my bike from Kansas City to St . Louis

Speaker 2: 16:20

<laugh> . Oh , okay. How'd you do that for

Speaker 4: 16:22

<laugh> ? I , it had been planned about a year in advance. Oh ,

Speaker 2: 16:25

Okay . Six

Speaker 4: 16:25

Months in advance. So, and , and so we , uh, and that's really where I said, okay, well we talked about using a semiglutide to , because of my sugar spikes. And so I kind of put that all off until I was done with my bicycle

Speaker 2: 16:39

Bike ride . Okay.

Speaker 4: 16:40

So I , I mean, like I said, I had, I'm , I was an active person. I just never lost weight.

Speaker 2: 16:44

And how , and how big of an impact, I understand the exercise of strength resistance training and things like that. How, how big of a change was going on a semiglutide? Was that a big notice? Notice ?

Speaker 4: 16:58

Um, it's immediately, I mean, it was a , it was a buildup. I , I mean, it , it's, it , we started with a very low dose to let your , I mean, your body kind of needs to acclimate cuz it's, it's , uh, I , I feel, you know, a everybody I've talked to, I, I feel like I had a very nice transition with it. I, I, you know, I never had issues. I never, some people like I've , I've heard some people feel a little full or feel a little, they're getting nausea at the first. I , I really didn't have any of that.

Speaker 2: 17:28

Did he start out full strength or did you go,

Speaker 3: 17:30

So just so the , the listeners know Semaglutide is the same medicine as Wogo and Oza. We provide it to patients also as a compounded generic medicine because of cost issues. But we always started a low dose. It , it's a once weekly injection. Um, you increase the dose monthly over a four to five month period. We start a lots because side effects, nausea, constipation. Sure. I help my patients avoid that. And then we move very slowly and we've talked about this before, you know, it , it's helpful for somebody like, you know, he had numbers spiking into the diabetic range mm-hmm . <affirmative> , so he would really be Yeah . You know, an appropriate candidate for this medicine. So it helped him both control his shoulders and helped with his weight loss. Yeah. Um, but, you know, we want to be careful with this because Yeah . Um, you, you know, you eventually go off the medicine as I think is gonna happen here shortly

Speaker 2: 18:23

Either . So you're still on it

Speaker 4: 18:24

Right now? Yeah, I'm on, I am actually this , I'm , I'm tomorrow will be half of my regular

Speaker 2: 18:31

Dose. Half your , so you're weaning down.

Speaker 4: 18:34

I am taking steps just because I'm, I'm doing that just to make sure that I do have the proper tools in place. But Okay. Now like I said , it helps with satiation. Not, not, so people are like, oh, it makes it so you're not hungry. No, I still get hungry.

Speaker 2: 18:51

Okay.

Speaker 4: 18:52

I just, when I eat and , and I , and I feel like one of my big problems , I , I've realized over time is one of my big problems, man, I used to eat so fast and now and , and I would just eat . And then by the time I felt full, I'd eaten incredibly too much

Speaker 2: 19:10

Food. So now is is one of the tricks to slow down how , what you eat or put it on smaller plates . What , what is the , what are we talking about here?

Speaker 4: 19:17

I so , so , so now as I eat, like , uh, I feel full , it helps you , it kind of makes you feel full quicker. But

Speaker 2: 19:26

Now, so we'll govie though . Assume a glut tide . Yeah.

Speaker 4: 19:29

Yeah. But now I've developed this routine where I naturally just so I can kind of go out, like when I go out and eat with friends, I have to slow down my eating. Otherwise I'll take, I'll be done eating in about a minute. Wow.

Speaker 2: 19:43

So that's interesting. Okay.

Speaker 4: 19:44

So now, you know, now I've , I've , I'm developing these habits where I go out and eat then and , you know, I'll , I'll eat a little , I'll also have a few bites and some wa have a drink of water and, you know, en kind of enjoy my food and stuff . I , I enjoy it more. I get more flavor and taste. I'm not eating just cuz it's in front . I'm , I'm if I, you know, I, I don't eat everything on my plate just cuz it's there. That's

Speaker 2: 20:08

A great , that's a great message. I think that's, that's something we haven't heard before. How it slows you down and unless enjoy

Speaker 4: 20:15

Talking to or or else you'd take a minute of your life, you'd eat and be done.

Speaker 2: 20:20

So , so what can he expect as he's weaning himself back

Speaker 3: 20:23

To Yeah, this is a great point. One of the things about working with the doc that understands this medicine is that you can titrate up slowly avoid the side effects. You don't have to go to a full dose and then you titrate back down. Yeah . Um, as opposed to, you know, somebody that just gives you the medicine and says good luck. It really needs to be used in the context of a comprehensive lifestyle change. Yeah . Like Kelly is done because there's a issue of weight regain when you go off. So you're trying trading down slowly, but he's made the lifestyle changes, so he's not gonna have a significant problem with weight regain.

Speaker 2: 20:58

It'll be interesting to talk to you again. You know, now once you go off it , just so the listeners can understand

Speaker 3: 21:04

The journey, he's gonna be fine . I've had many patients like him, he's gonna be fine. Yeah. Be , be because of what he has done with his lifestyle.

Speaker 4: 21:11

Well , and, and I have really, if I do the rest of my life, I'm fine with tracking. I I love my food tracker. Right. I, I see what I , I see . I mean,

Speaker 2: 21:22

Do you still need to see GM or you gonna go off that?

Speaker 4: 21:25

Um, they'll come a point that I will probably introduce more fruits. I I , I have some fruits I eat. They're generally low sugar, very low glycemic fruits.

Speaker 2: 21:39

J just so I know, what are those? So I'm curious ,

Speaker 4: 21:41

Um , for me, like my, my go-to fruits are barran , uh, like , uh, you know, raspberries , uh, just, just kind of really just staying away . I mean I've , I've learned very, very, like blueberries are pretty high in calories . The , some of 'em like bananas. I kind of, that's one of mine that , that's probably been my hardest thing is to, you know, I, I don't, it's not that I don't eat bananas, but like I I , I use a, a protein shake ca chava . Sure. I , I put half of half a half a frozen banana in it now instead of the one and a half . And, and I do that like once a week or so.

Speaker 2: 22:21

So lemme that's a great question. I know that we talked before about me drinking protein. Right. And the little boost things and I do that and it does really avoid peaks and valleys. Mm-hmm. <affirmative> it , I don't know what it's doing, but it's doing something great. Do you subscribe the that to people's love ?

Speaker 3: 22:37

The protein shakes? Yeah. Yeah. Protein shake. You know, I target two numbers. Make sure your carbs are under this number, usually 30, 40, 50. And try and get your protein in terms of a hundred grams to 125 grams per day. I , I personally don't really care about fat. Um, but to answer your question related to the shakes, usually you need some protein shakes , um, in order to get your protein up and protein is satiating as well. Um, so that can help with the hunger issues as well. Yeah.

Speaker 2: 23:05

I notice it's , when I drink those things, I'm not very hungry at all. So Yeah . They're

Speaker 4: 23:09

Pretty cool. Yeah. And it's, for me, it's kind of a, like I said, I'm, I I , I get a lot of protein just generally, so I kind of back it up and that's almost becomes a dessert for me. Sure. It's , it's this chocolate shake and like I said, sometimes I'll put a with the banana in it just to , you know, maybe once a week just to , cuz that's probably my favorite. And that's what , and so when I get to the point where I'm off the semi luta and I, and , and I'm gonna go through a , a phase of introducting ducty food. I have, I have a monitor I'll put on, on , uh, for, for two weeks just to see. I'm gonna do a sample where I introduced some, you know, I, I like from the first two weeks I learned some things I thought were great, weren't, and some things I thought weren't great are okay. So it's just

Speaker 2: 24:00

Kind of a Yeah . Are now are you still using a CGM

Speaker 4: 24:02

Right now? I am not.

Speaker 2: 24:03

When , when did you go off that ?

Speaker 4: 24:05

About a month. Yeah . It's been a little , probably a little over a month

Speaker 3: 24:08

Ago . And , and that's typical of our patients. Once they get things down over a period of months, they can kind of use 'em intermittently and use them to test additional foods down the road is Kelly's alluding to.

Speaker 4: 24:19

And , and the amazing thing is, is I can, I can tell you what my body's doing. Not that intermittent. I mean Yeah . I I know

Speaker 2: 24:25

The same ,

Speaker 4: 24:25

The same . Yeah . Where like when I eat something I, I'm , I'm very aware of what my body's doing now and I, and it , it's , it's kind of , you know, at some point you're just scanning it cuz it's on there. Right. Uh, but you know, I've, I've been very controlled and consistent on what I'm eating right now and on what I put in my body and , and you know, there there'll come times when I'm gonna expand to new things and Yeah.

Speaker 2: 24:53

Well the funny thing about CGM, and I think we might have talked about this, is it's uh , it's a great motivator cuz you think, Hey, I can have that. And you go think and you go, I'm at this. I can't eat that right now. And it stops you from doing something stupid. Yeah ,

Speaker 3: 25:08

Yeah. The 24 7 monitoring is great. Yeah . Hey Kelly , can we talk about your lab numbers and the change that some of those have gone through ? Oh , I'm through . Yeah. Um, so this , this is what I have, and I know you have some numbers in front of you before, but you know, you , your fasting blood glucose initially was, you know, in the one twenties and I think your last one was around 79 or something like that.

Speaker 4: 25:32

Is that Yeah, actually I , uh, in , uh, that's march of last year. I was actually almost at one 40. I was 1 38 and uh, my , uh, I was at 79 at Okay . 70 end of

Speaker 3: 25:47

January. Yeah . He, he's gone from basically, I call this diabetes in remission. You know, he's gone from being diabetic to having normal blood sugars now doesn't mean that that his insulin resistance has completely gone away forever. Um, but it means that it , it's very well controlled now. Uh, your hemoglobin A1C numbers were what?

Speaker 4: 26:08

Uh, so , uh, I went from six eight, well last year I , I , and then this was, like I said, this was after my exercising stuff. I was at six eight and then down to five four in January. Wow.

Speaker 2: 26:21

Okay . That's

Speaker 3: 26:22

Impressive. Amazing. Let's talk about your lipid profile. Uh , I think, and I , this is what I see on low carb, high fat diet. So remember when you go in low carb , you're going higher fat usually. Yeah. So I think your cholesterol stayed about the same. Yeah. But you really had a remarkable change over time in triglycerides, right?

Speaker 4: 26:39

Yeah. Yeah. And that's , uh, over the past year it went from about 1 75 down to 59.

Speaker 3: 26:48

Wow. So , and that's , so just if I can speak to this, so this is what I usually see with low carb, high fat diet . So a lot of people are worried about their cholesterol when they really should be worried about their insulin resistance. Um, his cholesterol stayed about the same. I think what I, the numbers I have here is cholesterol went from 180 2 to 180 7 over the six month period that we're we're providing him treatment. Yeah . Um, and his , uh, and his triglycerides went down. Would you say 1 75 is

Speaker 4: 27:16

1 75 to 59

Speaker 3: 27:17

To 59. The reason for that is, is that when you lower blood glucose, you lower the fuel that creates triglycerides. Triglycerides are created from the conversion of blood glucose to fat in the liver. When there's less blood glucose around, then there's less fuel for that process. And so triglycerides, triglycerides get lower. I see this almost in all my patients, that triglycerides go way down. So the point here is, is that even though you're on a low carb, high fat diet, your lipid profiles improve.

Speaker 2: 27:49

Well , it's , it is an amazing story. Kelly , I know we're coming about the end of our time. Yeah . Is there anything, any last words of wisdom for our listeners that you might wanna share?

Speaker 4: 27:58

Uh , kind of, kind of at our, my last point with Dr. Paul, the thing I really told him was if I could tell everybody it's , uh, I told him it's , it's like working in , working in your garden. You know, you can go out there and you can dig by hand, but man, if there's these amazing tools available, it's a lot easier to dig a garden with, with , with the tools, with the shovel, with a , so

Speaker 2: 28:22

The tools he's providing really kind

Speaker 4: 28:23

Of helped you . I mean, I still gotta do, I I can do

Speaker 2: 28:26

Work , right . You gotta do the work.

Speaker 4: 28:27

But, but all of a sudden here's these tools that make that work pay off.

Speaker 2: 28:31

Well, I , I will tell you , we're gonna leave it right there cuz that's a great way to end this story. Kelly , I want to thank you for joining us today here on the Metabolic MD with Dr. Paul Klok , our Dr. Colo . Dr. Coli , when any last words of wisdom before we say so long ? No ,

Speaker 3: 28:44

Other than I really appreciate Kelly coming in and telling his

Speaker 2: 28:47

Story. All right guys, well thank you very much. We'll see you again on the Metabolic MD with Dr. Paul Kloza . Thank you.

Speaker 1: 28:56

Thank you for joining us on this episode of the Metabolic MD with Dr. Paul Kasik . Please join us again for the next episode to hear how your metabolic health means everything, and to learn tips on how to lose weight and possibly reverse some serious health conditions. This information is not meant to be medical advice. Please seek consultation from your own medical professional.