Mounjaro Journey


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
A couple months ago I related a scary situation with a very low blood sugar episode, right after I started Mounjaro. Since then been using it now for just shy of 2 months. Since then doc has graduated me from starter dosing to actual full dosing. Long acting insulin usage has been reduced now from 70 units day, to <15 (latest only 10 to 12). Weight down a little over 20# (sadly I am still fat :D)
Side effects were a little bit of a PIA at first. Doc recommended a couple things and so far they've been fairly controllable (though this AM blood sugar took a plummet from 110 to under 70 in short order. Needing a small bottle and a half of apple juice.
But progress (real progress) is being made. IDK if the weight loss track will continue at the approx 10# per month, but as long as things continue on a positive track. Bad thing about those low sugar episodes is they take a lot out of you for the rest of the day. But, for most part good things
 
Hang in there. My son was diagnosed with Type 1 at 13. He’s 20 now and we’re still on the journey. Of course, he beeing a teenager going thru this and thinks he’s bullit proof.
Very scary but you’ve got maturity on your side. Seems like you’re on the downhill aide of figuring it out but it’s a constant “tweak”to your system.
 
The biggest enemy to the Type II is being overweight. Doc has told me if I can get 35 to 40 lbs off I may not even need meds anymore. I want to do more than that. Trying to get at least 40 to 50 off (maybe even more). He said I'll still have Type II but I will be able to self regulate at that point.
 
LMichaels said:
The biggest enemy to the Type II is being overweight. Doc has told me if I can get 35 to 40 lbs off I may not even need meds anymore. I want to do more than that. Trying to get at least 40 to 50 off (maybe even more). He said I'll still have Type II but I will be able to self regulate at that point.
Click to expand...
Medication works but you have to do some work to reduce the intake of items that cause wieight gain. Stay the course and it will level you out to where you can function like a non diabetic.
 
This AM's weigh in, 213 down from a high of very close to 240 in July at the docs. I figure between my shoes, wallet, and other accessories maybe -3 or 4 lbs so perhaps 235 to 237? If fully compared to being at home. So just over 20lb down now. Fell off the wagon just a bit last night. Was pretty hungry and made a pretty decent dinner in short order. Bought these frozen fire roasted veggies at Costco, had some of the Kirkland wild caught frozen shrimp, and about a pound of Gemmeli pasta. Warmed the veg up in a little EVOO, adding the shrimp as it cooked, did the pasta, threw it in with a little pasta water to the veggies and shrimps, let it cook and absorb and finished with fresh chopped parsley, and a nice splash of cold press unfiltered EVOO. Took longer for the water to boil for the pasta than to cook the entire dish. Actually went back for a small "seconds" Shame on me :D
 
Well just a little update here on this journey. Weight down by just over 40# now. Feeling so different. I can climb stairs easier without my legs killing me, buying smaller clothes. One weird thing noticed. While I still enjoy a good cocktail or fine whiskey or wine. I only use about 25% of the volume. So if I have a glass of scotche for example. I only take about 1/4 of what I would. IOW not even a full shot glass volume. Also frequency is about 10%. IOW I might imbibe once every 2 weeks as opposed to maybe every couple days or 2X a week. Weird.
 
Bob Erdman said:
Do you use a continuous glucose monitor? That would alert you in time to avoid getting a low/high.
Click to expand...
Yes, Doc put me on the Dexcom G7 monitor. I really love having it. I get real time and know what foods do what, what activity does what and so on. I also bought myself (at my daughter's rec) this scale https://www.amazon.com/gp/product/B085LBMP4Z/?tag=tvwb-20
It interfaces to my phone and Samsung Health app as well as it's own. Is VERY accurate as well. I have no clue how it works. The top looks pretty much like a plain piece of dark glass, and it talks to my phone via Bluetooth and or WIFI.
So I have with this, the Dexcom and other tools been able to accurately track my journey. Sadly LOL I am still "fat" but, my blood pressure is WAY down, all aspects are much more well controlled than back in July the last time I saw my Endocrinolgist. I think I have at least another 25# left to lose (maybe as much as 35), but little by little. Also with the weight off I can be more active so it's so far a win win.
 
I was never on insulin but after my doc made an offhand comment about lousing 50lbs and this all goes away...I worked with a nutritionist and lost 60. If I can do it, you can. Fast forward a year or two and now I need to drop 25-30 again. I have not been on the magical drugs but I can get this weight off again. Good luck to everyone fighting this battle.
The chronic diseases of the Western culture: diabetes, high blood pressure and coronary artery disease ARE preventable. Do it for everyones sake.
 
So just had 6 month checkup at my GP full blood panel and so on. She was amazed. She said by her calculation my weight loss is closer to 50# but I honestly believe it's just a hair over 40. In any case the cool stuff. My blood panel was about the best I have ever had (even going back 20 years). A1C had gone down to 5,5 and all functions were normal, cholesterol both bad and good were right on the money as well. Kidney function returned to normal, and my specialist has also taken me off the long acting insulin completely. Leaving me on just the weekly dose of the Mounjaro and a daily Farxiga. (the latter is mostly for combatting the kidney damage done from my bout with Metformin. Also one of my BP meds down to half as well. All in all excellent report!
Feeling so much better overall as well. Don't get tired out.
 
Larry -- great news; keep going!

Since you have a real time monitor, maybe you'd like to run this experiement for us pasta/carb lovers. Sounds crazy but supposedly is backed up by some data.
  • Day 1: Hot freshly cooked pasta
  • Day 2: Cold pasta that had been chilled overnight
  • Day 3: Pasta that had been chilled overnight and reheated
After eating each bowl of pasta the participants measured their blood glucose levels every 15 minutes for two hours.

The results
  • Eating freshly cooked pasta caused the biggest rise in blood glucose.
  • Eating chilled pasta caused a slightly lower rise.
  • Unexpectedly, pasta that had been cooked, chilled and then reheated caused the lowest rise of all.
 
Jim C in Denver said:
Larry -- great news; keep going!

Since you have a real time monitor, maybe you'd like to run this experiement for us pasta/carb lovers. Sounds crazy but supposedly is backed up by some data.
  • Day 1: Hot freshly cooked pasta
  • Day 2: Cold pasta that had been chilled overnight
  • Day 3: Pasta that had been chilled overnight and reheated
After eating each bowl of pasta the participants measured their blood glucose levels every 15 minutes for two hours.

The results
  • Eating freshly cooked pasta caused the biggest rise in blood glucose.
  • Eating chilled pasta caused a slightly lower rise.
  • Unexpectedly, pasta that had been cooked, chilled and then reheated caused the lowest rise of all.
Click to expand...
Wow, never heard of this. Though in all honestly I don't use leftover pasta. IDK why, it's a thing that's gone back to my childhood. Wife likes it but not me. So if I make pasta regardless of whether with marinara or with gravy I only eat it the night I made it.
I used to get a really high rise of glucose levels BTW with much of the commercially made US products. While perusing the web one day looking for evidence of more "holistic" measures to help with this I discovered something quite unexpected. That is an herbicide for some reason our govt and USDA knows full well is deadly and a strong carcinogen allows into our foods. Glyphosate. AKA Agent Orange. IIRC it was on the Mayo web site. They noted by using flour and grain products where Glyphosates were not allowed resulted in far fewer and lesser sugar spikes when eating breads, pasta and other things made with grain.
So I ran an experiment and bought some Granero brand flour (from Italy because the EU outlawed use of Glyphosate and many other pesticides/herbicides deemed safe here) and decided to make my own pasta from scratch. And guess what? I could eat that pasta and not see the really bad spike in blood sugar as if I ate the same amount prepared the same way of a US made pasta. So I went a long time with the only pasta I consumed being my home made. As much as I love making and consuming my homemade pasta, it does get a little "tedious" for a quick weeknight meal. So, I began buying another Granero brand product regular dried pasta of various shapes which is from the same company as the flour I bought. And boom, no steep spike. So I have also found an organic Italian made product we like at Costco. Which is actually VERY good stuff. And unlike so many other products I love that if the package says 11 min, you can take it to the bank. 11 min will give a perfect al dente product.
So I only use that or my home made.
 
I don't think Glyphosate (Roundup) and Agent Orange are the same thing.
Agent Orange is a chemical herbicide and defoliant, one of the tactical use Rainbow Herbicides. It was used by the U.S. military as part of its herbicidal warfare program, Operation Ranch Hand, during the Vietnam War from 1961 to 1971. It is a mixture of equal parts of two herbicides, 2,4,5-T and 2,4-D.
1970: Glyphosate was discovered to be a herbicide (weedkiller) by Monsanto scientist John Franz and was patented as such.
1974: Monsanto brought glyphosate to market in 1974 under the trade name Roundup.
 
Anthony Spitzer said:
I don't think Glyphosate (Roundup) and Agent Orange are the same thing.
Agent Orange is a chemical herbicide and defoliant, one of the tactical use Rainbow Herbicides. It was used by the U.S. military as part of its herbicidal warfare program, Operation Ranch Hand, during the Vietnam War from 1961 to 1971. It is a mixture of equal parts of two herbicides, 2,4,5-T and 2,4-D.
1970: Glyphosate was discovered to be a herbicide (weedkiller) by Monsanto scientist John Franz and was patented as such.
1974: Monsanto brought glyphosate to market in 1974 under the trade name Roundup.
Click to expand...
Been told by farmers they were the same thing. And now you see them being treated for the same ailments our boys from VN are being treated for. Very suspicious to me. I've always trusted growers. Was even ascertained by my son in law's dad who is a grower and a VN vet
 
Yeah...Agent Orange and Roundup are not even close to the same thing...their chemical makeup is not related. Might be some confusion over 2-4-D that was in it as farmers used that. That said, they might have the same end result if you soak yourself in them perhaps.

Re: Cooked and cooled pasta (and other carbs like rice, potatoes etc) have been reported to act more like Resistant Starches when eaten cooled or reheated.
 
Last edited:
You must log in or register to reply here.

 

Back
Top