
I reversed my prediabetes in 90 days without drugs — here's how
Ozempic who?
Nearly 10 years ago, Norma Lyons was 40 pounds overweight and considered tortilla a major food group when her doctor broke the news that she was prediabetic.
Unwilling to take medication, the now 60-year-old mother of three was determined to reverse the condition on her own — and she did, transforming her diet and her health in just 90 days.
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Now she has 1.8 million TikTok followers who turn to her for healthy eating tips and recipes — and the twist, she told The Post, is that she no longer adheres to the strict diet she used to flip her diagnosis in the first place.
6 Norma Lyons reversed her prediabetes with diet changes.
Norma Lyons
Back in 2016, Lyons was a busy mom who didn't prioritize her health.
'I have three boys and a husband, and I was running around and not taking care of myself,' she said.
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She mostly ate what her kids did, which meant a lot of cereal, bananas with peanut butter, sandwiches and ice cream.
'I'm Hispanic, so everything was thrown in a tortilla back then,' she added. 'Lots and lots of tortillas. Probably a lot of cheese as well — just oversaturation of food that just wasn't good for me.'
Though she wasn't going crazy on fast food and donuts, she weighed 180 pounds and wasn't exercising at all.
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'I was teetering on a very, very scary weight for my 5-foot frame,' she recalled.
6 Lyons said she wasn't taking care of herself and was 40 pounds overweight.
Norma Lyons
The not-so-sweet news
At a routine checkup that year, she learned she had elevated A1C, a chemical in the blood that is linked to sugar. She was firmly in the prediabetic zone.
People with prediabetes have blood sugar levels higher than they're supposed to be — though not quite as high as someone with a full diabetes diagnosis. Unmanaged, it can progress to full-blown diabetes and put people at risk for heart disease and stroke.
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They figured I'd be coming back in three months and having medication. But I came back in three months and they were shocked. Norma Lyons
Lyons' doctor wanted to prescribe Metformin, the most common oral drug to treat high blood sugar levels. But Lyons didn't want to go on medication — and was determined to fix the problem on her own through changing her lifestyle.
'So I said, 'Can we hold off on the meds and let me try and see if we can do this another way?'' she recalled.
Her doctors weren't convinced: 'They just said, 'OK, good luck.''
She was sent on her way with no information on how she might do that, no nutritional advice and no referrals to dietitians or nutritionists.
'I think they pretty much figured I'd be coming back in three months and having medication. But I came back in three months and they were shocked,' she said.
Carbohydrates vs. diabetes
Lyons went home and did her own research, quickly dedicating herself to the keto diet. 'I had completely eliminated carbohydrates,' she said.
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When we eat carbs, our body breaks them down into glucose, raising our blood sugar. Limiting carbs can reduce those blood sugar spikes, which helps manage prediabetes.
6 Lyons' doctors wanted to put her on drugs to manage her prediabetes, but she was convinced she could do it without them.
Norma Lyons
Lyons' new diet included eggs, bacon and cheese every morning, lettuce wraps with cheese and chicken for lunch, and lots of meat for dinner. Her go-to snacks were nuts and mozzarella cheese sticks.
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'All that animal fat, which, gosh, I'm so grateful that I didn't have a heart attack,' she admitted.
She dropped 20 pounds in three months — and even got back in a bikini for the first time in 30 years. She'd ultimately lose a total of 40 pounds.
And three months after her diagnosis, she went back to the doctor — who told her that she got her A1C levels down and was no longer prediabetic. Lyons said they were 'shocked.'
Keto worked wonders — why she decided to ditch it
Though she managed to make massive headway with her health on keto, she's no longer adhering to the meat-heavy diet — and doesn't recommend it.
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6 She dedicated herself to the keto diet and met her goal by her 90-day follow-up.
Norma Lyons
Besides some unpleasant side effects, like a lack of energy, she realized that it simply wasn't sustainable. After all, she wanted to be able to enjoy herself with friends and family.
A study by Stanford Medicine in 2022 came to a similar conclusion, finding that the Mediterranean diet and keto diets both had similar effects for blood sugar, weight and several other health indicators — but the ultra-restrictive keto diet was tougher to stick to.
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It also eliminated some good-for-you foods.
'The lower in carbs you go, the more you're wiping out entire food groups that are considered very nutrient dense and healthy,' noted Christopher Gardner, Ph.D., who was the lead author of the study.
'Restricting added sugars and refined grains and emphasizing the inclusion of vegetables should be the focus,' he added. 'There's no reason to restrict heart-healthy, quality carbohydrate foods above and beyond.'
6 She no longer does keto because it's too restrictive. She's now relying on Stelo by Dexcom, a tiny, wearable glucose biosensor.
Norma Lyons
How she's managing her blood sugar today
Eventually, Lyons' blood sugar started to elevate again. She learned from a nutritionist that that's because you actually need some complex carbohydrates in your diet to balance out your blood sugar.
These days, she's on a sugar-free diet. She's also relying on Stelo by Dexcom, a tiny, wearable glucose biosensor that sends info about her blood sugar levels to her phone.
'Back then, I didn't think that I could eat any carbs at all for fear of my glucose spiking, but the sensor is showing me that now I'm able to eat carbs,' she said, noting that it's all about eating them at the right time and pairing them with other foods.
6 Her tips for eating carbs include pairing it with protein or fiber.
Norma Lyons
What you can do
Lyons stressed that the most important thing when you're struggling with prediabetes is to know your glucose numbers.
She also recommends pairing carbs with protein. For example, oatmeal alone can make her blood sugar spike — but adding a scoop of protein powder and a tablespoon of peanut butter to it and she's fine.
Fiber is another good tool. She cited the plate method often promoted by the American Diabetes Association.
'The plate method is half your plate with a fiber-filled vegetable, a quarter of your plate with a protein, and a quarter of your plate with a complex carb,' she said. 'Start with a fiber first. So eat your veggies first, you know, and then you can go on to your protein and then your carb, for a much slower response in blood sugar.'

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Kitchen 'facts' have a way of sticking around — one viral TikTok or a chatty aunt at Thanksgiving, and suddenly everyone's sure that olive oil can't handle heat or that washing mushrooms turns them to mush. So when redditor Henroriro_XIV asked r/Cooking, 'What misinformation about cooking, that a lot of people seem to believe, bothers you the most?' the cooks didn't hold back. I sifted through the flood of replies and pulled the myths that kept popping up, along with the clear, no-nonsense fixes redditors offered to set things straight. 1."People think raw chicken must be washed. NO! It is quite risky. It can spread bacteria all over your countertop and stove, making contamination much more likely. Ew." —stevenbellomy "Studies have repeatedly demonstrated that this only exacerbates the risk of infections like Salmonella due to the splashing of the organisms onto and around your kitchen area. 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At worst, it can make the surface of the chicken mushy." —lordrothermere 3."It's not a common myth, but I've heard it at least twice, and it flabbergasts and irritates me in equal measure: Fruits and vegetables from a home garden are gross and dirty because of how they were grown, compared to those found in grocery stores. While farms use enough pesticides and herbicides to keep the produce looking darn near perfect, unless it's some high-tech hydroponic stuff, it's grown in dirt and needs to be washed, too." —Cinsay01 4."Not washing your cast iron pans with soap irritates me so much. Wash your pans and don't be gross. I wash mine with soap, water, and chainmail, then I throw it on the stove top with a dab of oil and heat it up until it smokes. Never had a problem with rust or my seasoning failing." —Thel_Odan "It's because you're legitimately not supposed to use 'strong soap' meaning lye, but dish soap (that is, weak soap) makers never bothered to distinguish what 'strong soap' actually means in their marketing, so people think Dawn is 'strong soap' when it's not even close (even if it is a strong dish soap compared to other brands). Don't use lye on cast iron, but any weak soap (meaning dish soap) is fine." —Johnny_B_GOODBOI 5."Fresh fish over frozen is so wrong because most frozen fish is flash frozen on the boat and is closer to fresh than a cold storage one that's been on the road for the same time. Same argument, different reason for canned tomatoes over fresh tomatoes; canned are picked fresh while fresh are under-ripened, picked for transportation, and gassed for color." —InquisitiveNerd 6."That it takes like 15 minutes to caramelize onions when it takes AT LEAST an hour, closer to two." —Ok_Explanation4813 7."'Only cook with a wine you'd drink.' This works as a rule if you drink bargain wine, but it's ridiculous if applied to people who drink and enjoy mid or high-priced wines. I would never drink a glass of Charles Shaw/Two-Buck-Chuck (from Trader Joe's), but that's the wine I cook with. It's cheap and tastes great when cooked in food. Yes, in a pinch, I've used pricey wine to cook with and didn't notice a difference." —mintbrownie 8."That cooking at home costs more. No. If you went to the store and bought every ingredient new, of course, that would cost a lot. People don't cook like that every meal. 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Still, a tiny bit won't kill a dish. Wiping down your bowl/beater with vinegar is a good idea because acid stabilizes egg whites and helps them whip up faster. If fat stopped you from being able to beat air into eggs, then mayonnaise would be impossible." —Ok_Surprise_4090 11."'Test if spaghetti is done by throwing it at a wall to see if it sticks.' Or you could like…taste it or something." —perthuz 12."While I agree that recipes often underestimate the time required, I dislike the idea that 'cooking a meal' requires a huge amount of time and effort. Even worse if the person saying it makes it into some 'I'm just sooooo busy' competition. Yes, some meals would require a lot of time and effort, but you can still make serviceable meals with a small amount of time and effort. Over time, you'll get better at cooking, and those meals will get better too." —MAMark1 13."Fancy, single-purpose gadgets will save time. The part of cooking I've learned that takes the most time is cleaning up after. More often than not, I see the fancy cutters and stirrers as an extra complicated thing to wash, dry, and store compared to the knife or spoon I would otherwise use. With a little practice, you can get the onion minced small, nearly as quickly as the swing top veggie chopper, with a lot fewer pieces with nooks and crannies to clean afterwards. I'm all for simplifying and speeding up the process, and if you have a lot of cheese to grate or veggies to chop or slice, then a gadget can be beneficial. Otherwise, for most home chefs, busy parents, or novice cooks, I say save yourself a few hundred dollars and forget about the gadgets. Any amount of time they save in prep, they'll cost double in clean up." —whydid7eat9 14."That cooking is an art that can't be taught. It's not an art. It can be explained. Good Eats taught me how to cook. Thank you, Alton Brown. My wife thanks you too." —Dragonswim "There are very few things in the world that are impossible to learn. There are tons of free resources to learn from. Look up a recipe, give it a shot, Google things you don't understand." —VividBeautiful3782 15."That the spiciest part of peppers is the seeds. This leads to people leaving the bitter seeds. The real spicy part is the pith (white part inside that holds the seeds)." —Dakkadence 16."Cook tops and burners have settings other than 'surface of the sun.' Medium is the new high, people. AND you can change the setting WHILE COOKING! Gasp." —Sixtyhurts 17."'You should only flip a steak or hamburger once.' I found this to be false. I have more control over a hamburger when I flip it multiple times. It's more important to pay close attention and check the temperature. Also, a technique for cooking steak called butter basting requires multiple flips." —rudiseeker That's the shortlist of kitchen myths Reddit is tired of hearing. If there's another one that drives you up the wall, let me know in the comments or fill out the anonymous form below! If you want to put some of your newfound cooking knowledge to work, download the Tasty app to browse and save over 7,500 recipes — no subscription required.