- Jul 8, 2014
I followed the diet from roughly 2006 to 2009 and again from roughly 2015 to 2019, this time out of necessity—it was all I tolerated at the time due to a gut infection (SIBO) that was misdiagnosed and went untreated for a decade.Did you stay in a fruitarian diet for 5 years?
Milk, cheese and gelatin are the only proteins that don’t crash my blood sugar, but I should note that dairy was my least tolerated food while I had the gut infection. I used to get a bleeding rash all over my face, burning in my intestines, bloating, severe brain fog, depression and throat swelling, all within minutes of consuming any dairy so it’s still a bit surreal to me that along with ripe fruit, it’s now my most healing food, especially since tests showed I was dairy intolerant.
Back in 2019, after 3+ years of fruitarianism, I reintroduced meat/seafood, gelatin and eggs and knowing what I know now, the hypoglycemia returned and after 6 months, I started having daily adrenaline attacks so severe I would go into convulsions and unable to breathe, would pass out. After 6 months of this I had turned blue, was so exhausted and defeated that I went a day without eating and finally figured out that the attacks were caused by meat and eggs crashing my blood sugar, which explained why I experienced so many improvements on an arguably deficient fruitarian diet.
Clearing the gut infection was huge for me as I had a similar experience to CLASH in that I had to consume my fruit before my proteins to prevent digestive issues, something I never had to do prior to the infection. Now I feel best on mixed meals of skimmed goat’s milk, salty goat cheese and simple sugars from raw fruit/juice, raw honey, and raw coconut water when ripe fruit isn’t available as I’ve learned over the last 15 years of eating fruit-based that fruit is only good for me when it’s truly ripe. I find my blood sugar is most stable, and I feel my best overall, on a carb to protein ratio of roughly 4:1.
My pleasure! :) I hope the dietary tweaks help.