I was diagnosed with early stage fatty liver disease at the same time as my diabetes in January 2019.
My blood pressure and cholesterol levels were high.
I changed to a high fat very low carb way of eating aka keto.
My version involved making the sort of foods I never ate before but using a lot of fibre to achieve that.
So I have been eating vast amounts of psyllium husk and oat fibre and bamboo fibre and using almond flour/ground almonds and coconut flour and vital wheat gluten and flax seeds and chia seeds ever since. But not as supplements - as ingredients to make cakes and bread and pasta and pastry and custards. I have also been eating a lot of gelatine and red meat and plenty of lettuce and cucumber and cauliflower and radishes and celery. I use cranberries quite a bit in moderate amounts. Oh and tons of eggs and cream. There are two of us in the house and I buy at least fifteen eggs a week and sometimes 21 eggs and we use them all.
Within three months of eating this way my blood tests were showing normal for cholesterol with my good cholesterol raised and bad cholesterol dropped and the fatty liver was sorted. My blood pressure had improved but it took a couple more months before I could stop with my beta blockers and just keep them for coping with my social anxiety.
I wouldn't urge anyone to stuff themselves with eggs etc etc but it worked for me.
This was our afternoon tea and my blood sugars didn't go higher than 5.5 all afternoon after eating three scones with jam and cream and before bed it is down to 4.9 after my nightly peppermint tea. I used my usual low carb ingredients to make the scones and the jam was strawberries and cranberries and a tad of gelatine with some erythritol.
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