A few days ago, my fasting blood sugar was 183 mg/dL. Today, it was 87 mg/dL.
I am not sharing this as a miracle story. And I am definitely not claiming that blood sugar problems can be solved overnight.
What I am sharing is something different: an observation about stability.
The older I get, the more I notice that my body reacts not only to food itself — but also to chaos.
When Restriction Stops Working
Like many people struggling with blood sugar and weight changes after 35, I spent years believing that stricter control was the answer.
– Less food.
– More restriction.
– More “healthy baking.”
– More attempts to replace comfort with discipline.
But over time I noticed something frustrating: even foods considered “healthy” sometimes caused strong blood sugar spikes for me, especially flour-based foods, even oat flour.
At the same time, cycles of restriction often led to stronger cravings, emotional eating, exhaustion, and unstable appetite patterns.
The body did not feel calmer, it felt stressed.
The Numbers That Made Me Pause
Over the last few days, my fasting glucose readings looked like this:
May 17 — 183 mg/dL
May 18 — 141 mg/dL
May 19 — 149 mg/dL
May 20 — 87 mg/dL
At the same time my weight returned from 89.9 kg to 87 kg, my energy felt more stable, and I stopped trying to “punish” myself with restriction.
This does not mean the problem disappeared, but it made me realize something important: my body still responds to stabilization.
What Changed?
I did not follow an extreme diet, completely eliminate food. or use “magic” products.
Instead, I started simplifying meals and focusing on combinations that felt calmer for my body:
– less flour-based foods, baked “healthy treats,” chaotic snacking.
– more protein, vegetables, fiber, moderate portions, and meals that created satiety instead of spikes.
One simple meal I tested recently included unsweetened cocoa, lactose-free milk, cottage cheese, chia seeds, almond flakes.
Another meal: fresh red pepper, chicken breast, Greek yogurt, cucumber, herbs, chia seeds.
It was simple food, but my body reacted differently.
One Important Observation About “Healthy” Foods
One of the biggest surprises for me has been this: a product being labeled “healthy” does not automatically mean it creates stability.
This was especially true for flour-based foods and baking, even versions made with oat flour, alternative flours, or “healthy” ingredients, sometimes still created strong glucose reactions for me.
And this is where I began thinking differently about nutrition. Maybe the goal is not to constantly recreate desserts and bread in “healthier” forms. Maybe the body sometimes needs simplicity more than imitation.
What Stabilization Means to Me
One of the ideas slowly shaping the Tessa Stabilization Method is this:
The goal is not to create perfect meals but reduce chaos inside the body.
For me, stabilization means fewer extremes, more predictable eating patterns, calmer meals, less fear around food, and more observation instead of punishment.
It also means understanding that metabolism is affected not only by calories, but by stress, sleep, nervous system activation, emotional pressure, and food structure itself.
A Gentler Way to Observe the Body
I no longer want to approach health through panic.
Instead of asking: “What food is forbidden now?”
I am trying to ask: “What helps my body feel more stable?”
This is not medical advice.
It is a personal observation-based approach built through experience, nutritional research, and ongoing experimentation with metabolic stability after 35.
Every body reacts differently, but sometimes improvement may begin not with stronger restriction — but with less internal chaos.