Simple Effective System for Type 1

Lyle Haugen, RHC and RNHC, is a Type 1 diabetic and a registered nutrition health coach. He was diagnosed in 1985, a week after surviving an industrial explosion at a natural gas facility. As a result, Lyle faced a number of hardships, having to change from his trained profession in commercial diving and suffering from associated conditions, like eye problems, Crohns/Colitis, and diabetic gastroparesis.

After 20+ years experimenting with various treatments, Lyle decided to seize control of his own health. With years of diabetes experience and training as an Integrative Nutrition Health Coach, Lyle developed a simple yet effective system for all those who live with Type 1, where balancing those sugars will net improvements in health, resolve many conditions, and help transform a new life.

Lyle Haugen Vroom Veer Stories

Amazing story about how he survives getting blown up near the arctic circle while working on a job; survives the explosion but the trauma kicked his body into type 1 diabetes.

Learns to live in the “prison” of type 1, trying to work out 4 four variables of diet, insulin, exercise, and avoiding fight or flight situations; he saw this a quadratic equation.

He developed all sorts of extra conditions that go along with type 1, Crohns/Colitis, eye problems and diabetic gastroparesis.

Between doctors he took a job that required him to pack his food for the entire gig; he put together with nuts, healthy fats and proteins and minimal carbs; learned he was on to something.

Solved for x of insulin by hitting the sweet spot of long term insulin to keep his base level where it needed to be without big spikes.

Solved for y by eating healthy whole foods; z was walking and pickle ball which everyone should check out.

The final variable of fight or flight he didn’t “fix”; but manages with meditation; breathing techniques and other ways to stay calm in stressful situations.


Read the full transcript below:

Jeffery Smith: Lyle Haugen, I hope I said your name right.

Lyle Haugen: Perfect.

Jeffery Smith: Welcome to the show and thanks for being on Vroom Vroom Veer. How’s it going?

Lyle Haugen: Excellent. And it was Jeff Smithe? Smith?

Jeffery Smith: Smithey. Yes. Yeah. It’s one of those names that if you’re screwing it up, I know you’re messing with me. Which I love. Which I love.

Lyle Haugen: It’s like, how do you get exotic with that? It’s Smith.

Jeffery Smith: Yeah. You really can’t. Smithe is about as far as-

Lyle Haugen: Well, I’d rather have your name than mine, ’cause nobody gets it right, so don’t fret.

Jeffery Smith: Right, right. No it’s actually fun having a very common name. It’s comedy forever.

Lyle Haugen: Well, you could blend in, nobody knew you were there, right?

Jeffery Smith: That’s right, that’s right. I like to say I’m hiding in plain sight, which is awesome.

Lyle Haugen: Yeah. It’s digital camouflage, right? You can say everybody-

Jeffery Smith: Correct. That’s right. And you’ve always got that, “Well that wasn’t me. That was some other dude named Jeff.”

Lyle Haugen: That was another Smith. They grow on trees around here.

Jeffery Smith: It could not possible by me, right, yes. Right. And there’s always three Jeff Smith’s everywhere you work. It’s amazing, it’s endlessly fun.

Lyle Haugen: Well for guys like me that have a hard time with names it makes it easy, because there’s just one Jeff Smith and they just all come at the same time, right?

Jeffery Smith: And you are always in the example in every book. It was usually either Jim Smith or John Smith. I think it was always John Smith, right?

Lyle Haugen: John Smith, yeah.

Jeffery Smith: Was the sample name in all textbooks.

Lyle Haugen: That’s right. That’s right.

Jeffery Smith: Okay, so before we chatter on until we all bleed our ears out, you are at and talk a little bit about what you’ve got going on in your business that you’re most excited about today.

Lyle Haugen: Excellent. Well at what I’m doing right now I’ve got … if everybody would like to take a quick run over to the website, there’s a free report there that I think everybody could kind of relate to. And with type one diabetes sleeping at night can sometimes be a major problem.

Jeffery Smith: Right.

Lyle Haugen: So, this is a report I made up, type one simplified, the all night sleep solution. The best part in here is a whole bunch of words. I hope they help, I really meant them to help, I want them to help, but there’s a recipe in here that you’ll die for, Jeff.

Jeffery Smith: Oh really? Okay. Now I have to check that out.

Lyle Haugen: It’s an energy bar that has about five different nuts and five different seeds, dried fruits, a chocolate topping on it. Got coconut in there, it’s the bomb.

Jeffery Smith: And it tastes good too? It sounds good.

Lyle Haugen: Well that’s the wild part. The wild part is I have people-

Jeffery Smith: It’s not just good for you?

Lyle Haugen: I have people take a bite and all the other diabetics out there will understand this because people look at you when you take a bite of something that they obviously think you shouldn’t eat-

Jeffery Smith: Right. It’s obviously made of sugar.

Lyle Haugen: Yeah. So they’ll take a bite and they’ll just give you that snap look and they’ll go, “You’re supposed to eat this?”

Jeffery Smith: Right? And you want to go to sleep after you eat that?

Lyle Haugen: Well right. And this is what I try to do … sorry, I’m wobbling around here.

Jeffery Smith: That’s all good. No, it’s perfect.

Lyle Haugen: Messing up the mic there. Being in touch with your food, with real food, with whole food is so important to being able to manage … I don’t care whether you’re diabetic, a chimpanzee or whatever, if you don’t get the right stuff in you-

Jeffery Smith: That’s true.

Lyle Haugen: … you’re not going to have the right stuff coming out of you.

Jeffery Smith: It’s true. Yeah. And when I … the first thing I thought of when I started reading your one sheet and your website and everything else, I know it’s specifically for people with type one diabetes, but it applies to everybody. I don’t have type one diabetes and I’m like, yep, I’ve gone through all of this stuff. I mean to a lesser degree, right?

Lyle Haugen: Can we do our first veer?

Jeffery Smith: Of course.

Lyle Haugen: In my travels, in the last five years of making this changeover because it’s been a bit of a time, and I’m 56, I don’t move as quick as I used to, right?

Jeffery Smith: Sure.

Lyle Haugen: So in this changeover I’d moved to a different town, took me a year and a half to get a new doctor. I live in Canada, don’t think that our healthcare system is perfect. Sometimes we … we’ve got to pay for it, but if you can’t find one what does it matter, right?

Jeffery Smith: Right. Right. Still have to find a good doctor. Right.

Lyle Haugen: And this is partly why I ended up really taking control of my own health and my own body, but I would basically … he was my gatekeeper to getting access to my insulin.

Jeffery Smith: Okay. Gotcha.

Lyle Haugen: Understand? Like you’ve got to go through the doctor to get prescriptions so you can get it, right?

Jeffery Smith: Yeah. He’s your drug dealer?

Lyle Haugen: Pretty much.

Jeffery Smith: Yeah.

Lyle Haugen: Yeah, you nailed it. So, you know, I’m going down, hanging down on the corner with my doctor there and he’s looking at my numbers and he’s looking at my stats and he’s just like, “Huh.” And I went, “What?” “Well I asked you to give me a list of all the drugs that you’re on and all you’ve got down here is insulin.” And I go, “Yeah. Well technically that’s a hormone, it’s not really a drug, but yeah.” “Well you don’t take anything else?” And I go, “No.” So he does the blood pressure, 115 over 65.

Jeffery Smith: That’s pretty good.

Lyle Haugen: Yeah, yeah, yeah. That’s kind of a runners kind of blood pressure.

Jeffery Smith: Right.

Lyle Haugen: Trust me, I’m not, I’m an efficiency expert. I’d rather sit than stand and lay than sit, okay?

Jeffery Smith: Yeah. I only run if something’s chasing me.

Lyle Haugen: Yeah, yeah. If I’m running you might want to join in, right?

Jeffery Smith: Right. Right.

Lyle Haugen: So he just keeps looking through the numbers and, you know, I don’t want to be technical or anything, but there’s a number that we’re supposed to be within when they take a blood test, it’s called a hemoglobin A1c, it’s a percentage, an average over 60 to 90 days what your blood sugar is.

Jeffery Smith: Sure.

Lyle Haugen: So he looks at that and it’s 5.7. Well normal is 4.5 to 5.7.

Jeffery Smith: Okay. So you’re good?

Lyle Haugen: So I’m good, right? But he also sees that I’m quite healthy, I’m not a Mark Sisson or any of those other guys that have, you know, got the real ripped six pack, I’m more of a four pack with a headrest kind of guy, right?

Jeffery Smith: That’s funny. That’s good. I’m keeping that one.

Lyle Haugen: That image will probably last for a while. So finally a couple of things go on and he just can’t quite figure it out, I just keep dropping a couple of little things and I said, “Well I just do it with my diet.” And finally he got curious, “Well what do you do?” So I fed him some of these bars and he was just all over them like a, you know, large fella on a Smartie if you know what I’m getting at, right?

Jeffery Smith: Yeah.

Lyle Haugen: He just finally one day said, “Have you got any scientific proof?” They always want to see studies, right?

Jeffery Smith: Sure. Of course.

Lyle Haugen: But it’s all about the studies, Jeff. Study this, study that, study, study, study. So I did, I brought him in a couple of things. I’ve got a shake on my website that I have every day. That he has every day and his whole family has every day now. I digress. But let’s get back to the fact that this shake, in there is hemp parts, hulled hemp seeds, right?

Jeffery Smith: Okay.

Lyle Haugen: Very high in omega three, very high in a lot of good fatty acids, high in iron, a lot of the ladies that I put on this stuff, they’re monthly stuff just softens right up and gets easier and better for them, it’s just amazing, right? So I bring him the studies and it shows how you can actually lower your blood pressure acutely or chronically by eating hemp parts.

Jeffery Smith: All right.

Lyle Haugen: So finally … and I’m visiting him trying to get some new updates on my insulin, and he just kind of says, out of the blue he says, “All right. Let’s do this.” And I’m like-

Jeffery Smith: Do what?

Lyle Haugen: Yeah. I’m looking for the prescription, you know? He hasn’t even put anything into the computer yet and I said, “What are we doing?” He goes, “Coach me.”

Jeffery Smith: What? Wow.

Lyle Haugen: I said, “Good, let’s get started.” So I mean-

Jeffery Smith: Good for you, wow.

Lyle Haugen: Younger than me, but he was having … like being a doctor’s a hard job, eh?

Jeffery Smith: Yeah.

Lyle Haugen: You’ve got absolutely [inaudible 00:10:02] hours and people-

Jeffery Smith: Probably a crappy diet.

Lyle Haugen: … really get sick when you don’t want to be there, right? Everybody you’re talking to is just not healthy, it just doesn’t seem like a very positive thing to do sometimes, right?

Jeffery Smith: Right.

Lyle Haugen: So I didn’t realize it, but in the process of me putting him through my course, we got rid of his addiction to sugars, we got rid of his eczema that he’s had for 15 years ever since med school-

Jeffery Smith: Wow.

Lyle Haugen: … and then I showed him what made it come back. Not once, not twice, but three times. And I said, so doc, you wanted to see some studies. How’s that one?

Jeffery Smith: Yeah, the one that you just lived through.

Lyle Haugen: Study one is always the best one, Jeff.

Jeffery Smith: Yeah, no, I agree. I agree. Yeah. I’ve actually gone through it myself, so we can swap stories for sure.

Lyle Haugen: Wicked.

Jeffery Smith: Yeah.

Lyle Haugen: All right. So that was a bit of a veer, so-

Jeffery Smith: Yeah, big time.

Lyle Haugen: Get me back on track. Where would you like to go from here?

Jeffery Smith: Well what I usually … so we know now you are now a health coach, right?

Lyle Haugen: Correct. I am a registered nutritional health coach, or a registered nutritional coach. Both of them.

Jeffery Smith: Gotcha. But you didn’t, back in 1985 you had a completely different job and a completely different life. So kind of the nature of this show is to get the highlights, the sort of highlight reel of your life and focusing in on what we just talked about, those big veer moments. So let’s go back to 1985 and talk about what started this whole mess. And what put you on this path to begin with.

Lyle Haugen: Well let me paint just a little, grander picture here, kind of down the valley. So let’s go back a little bit, down the valley to … I started working at the age of 18, I was an oil field operator in the oil patch in northern British Columbia, what’s the latitude there? 56 and a bit?

Jeffery Smith: Okay, wow.

Lyle Haugen: Yeah. So that’s where I spent most of my life growing up and getting my first job. And while I was doing that, I kind of got that itch, I wanted to go somewhere else, I wanted to do other things. So I started looking into diving, deep sea diving. So I, for a three year period of time, managed everything, got all the appropriate courses. I had to pick up my grade 12 because I quit in grade 11 to go trapping for an entire year, that’s a whole other story.

Jeffery Smith: Okay. Something fun?

Lyle Haugen: Yeah, well it was interesting.

Jeffery Smith: Sure.

Lyle Haugen: So I get everything organized and I end up in Los Angeles in 1984, January 2nd.

Jeffery Smith: Okay.

Lyle Haugen: So I am a qualified commercial deep sea diver to 1000 feet on mixed gases, and also a diver medic, qualified to suture and stitch and give tracheostomies.

Jeffery Smith: Wow. Okay. So that’s a very dangerous job, just so people know.

Lyle Haugen: Just a teeny-

Jeffery Smith: Just a teeny bit, yeah.

Lyle Haugen: A smidge, as they say.

Jeffery Smith: A smidge. That is a very dangerous job. People die doing that job quite often. And they-

Lyle Haugen: Hence the reason for me taking the diver medic course, right?

Jeffery Smith: Right, right, right.

Lyle Haugen: Right?

Jeffery Smith: Good for you, okay.

Lyle Haugen: So my medical background has got a bit of depth and history to it, right?

Jeffery Smith: A lot of depth. I like that.

Lyle Haugen: Before I ever started doing this. So now I get finished with diving, I get back to Canada. One of the Canadian companies, Can-Dive, was looking at hiring me in June, but they weren’t firing up until June because, even though in the US you’ve got summer for four months, the ice just melts then in the Arctic, right?

Jeffery Smith: Right, right. Okay.

Lyle Haugen: So that was the plan. And working in the oil and gas industry, so I bought that knowledge in with my current training that I had for diving, I figured that would be … they’re drilling for oil, why wouldn’t that go together, right?

Jeffery Smith: Sound like a good plan, I like the-

Lyle Haugen: Yeah. And then go travel the world.

Jeffery Smith: Perfect.

Lyle Haugen: Like, why not? So that was my plan and a young lady … here’s a bit of a veer, a young lady before I left to go to school, we ended up falling in love and it was kind of like, well I just can’t drag you around the world, it wouldn’t be good for you, you know? And she decided, yeah you can. So-

Jeffery Smith: Yeah you can. That’s the right girl then, maybe.

Lyle Haugen: Yeah, well that’s what I thought too. She showed up in Los Angeles and we got married, actually it was February 18th 35 years ago, right? But unfortunately, we’ll get back to that story in a minute. So I have to get a job, because I’ve got to support her, we’ve got all this stuff going on, right? I end up back in the oil patch but way up close to Arctic circle, right?

Jeffery Smith: Wow. Okay.

Lyle Haugen: And this one morning I wake up, it’s 37, 38 below, my task for that day was actually to drive a rubber tire backhoe about 35 miles. 20 miles of that was on humpy bumpy muskeg. If you’ve ever seen Ice Road Truckers, that’s the smooth part. If you ever take a little divergence of those, what we call, freeways up here.

Jeffery Smith: Right, okay. Wow.

Lyle Haugen: So you call it an ice road, we call it a freeway. You get on the side roads, they’re quite bumpy because you’re not allowed to nip off the tops of the-

Jeffery Smith: Frozen waves?

Lyle Haugen: Well it’s vegetation, right?

Jeffery Smith: Oh wow. Okay.

Lyle Haugen: And as you cut into it, well then it becomes damaged and then next thing you know you’ve got a huge hole there. Like a lot of this muskeg, sometimes there can be 60 feet of water underneath, floating pads of peat moss basically.

Jeffery Smith: Oh wow. That’s amazing. Okay.

Lyle Haugen: Seriously. I’ve gone to get out there, 20 miles I’m driving out there, bouncing around. Takes, I don’t know, three, three and a half hours to bounce out there. Get up to this what’s called a dehydrator. On a single-well site there’s a gas well producing natural gas, it comes into a building that’s called a dehydrator.

Jeffery Smith: Okay.

Lyle Haugen: It’s sole purpose is to extract the moisture from the natural gas, so that when it goes into the pipeline it doesn’t hydrate.

Jeffery Smith: Okay. Makes sense.

Lyle Haugen: Yeah exactly. This unit was having some trouble and the glycol was being dragged down the pipeline and it was mis-stepping and misfiring for … this was my day number three that I’ve been at this new job, right? So the reason I’m there with a backhoe is I’ve got to move out the steps out, because to get into the building you get up the steps and then you’ve still got three and a half feet to jump into the building. So yeah, steps were kind of pointless, right?

Jeffery Smith: Yeah. All right. Okay.

Lyle Haugen: So the first thing is I see it all steaming and going crazy and making stupid sounds like it was running away and I want to go up and handle this before I do the outdoor task, right?

Jeffery Smith: Okay.

Lyle Haugen: So I get to the stop of the stairs, I have to take one mitt off, remember it’s 37 below out and I’m bundled up to where I can barely move, right?

Jeffery Smith: Right.

Lyle Haugen: Because the backhoe isn’t warm either, I’m telling you. It’s not like Bermuda in there at all.

Jeffery Smith: Okay. So you don’t want any exposed skin at all if you can help it?

Lyle Haugen: No, no. You really don’t. It freezes within a minute and a half, right?

Jeffery Smith: Okay.

Lyle Haugen: And I mean … so I reach up as high as I can reach to get the door handle, and it’s one of them that’s got the panic bar on the inside, the metal door, you know what I mean?

Jeffery Smith: Yep, yep, yep.

Lyle Haugen: So I reach in on that bare hand on that panic bar and then the other hand in onto the doorway sill, right? And shooting myself, like just kind of pulling, stand up, just into the doorway, and just as I stand up I see what’s going on inside and here the [inaudible 00:17:50] section is glowing red. Like red, red, red.

Jeffery Smith: Yikes.

Lyle Haugen: And then I catch this little sort of a fissure of something coming out of this red. Like a bright, like an arc of light.

Jeffery Smith: Yikes.

Lyle Haugen: No I said crap.

Jeffery Smith: First you said it, then you did it?

Lyle Haugen: Pretty close.

Jeffery Smith: Pretty close. Okay.

Lyle Haugen: So, now you’ve got to understand I’m all bundled up, right? I’m not a big man, I’m five 10, five 11, somewhere in there depending on whether I’ve slept or not, right?

Jeffery Smith: Okay.

Lyle Haugen: But I’ve got all these clothes on, so I go to spin around because I knew what was coming and it wasn’t going to be pretty, right?

Jeffery Smith: Right.

Lyle Haugen: And I spin around in the door jam. Well, you know-

Jeffery Smith: It’s kind of icy maybe.

Lyle Haugen: If you’re a gun maker or a cannon maker, that’s exactly what you want. A whole bunch of fluffy [inaudible 00:18:46], wrapped around the cannonball before you ignite the cannon.

Jeffery Smith: Yeah. Okay. So you are Mr. Cannonball.

Lyle Haugen: I am Mr. Cannonball. Now you’ve got to understand the floor of this thing where I’m standing is about nine feet off the ground, right?

Jeffery Smith: Right. Wow.

Lyle Haugen: I hit the ground forty five feet later, Jeff.

Jeffery Smith: Wow.

Lyle Haugen: Half way to the wellhead. But in the process, like I can go through it … you know when you have an event like this in your life and I know many people who’ve-

Jeffery Smith: It goes like slow-mo.

Lyle Haugen: Well, you get frame by frame, right?

Jeffery Smith: You get frame by frame. Whoa, nice.

Lyle Haugen: You just get frame by frame. So I mean when that thing punched and lit up, it kicked all the wind right out of me.

Jeffery Smith: Yeah. That makes sense.

Lyle Haugen: And I’m sailing through the air and I’m just trying to see where I’m going to land, kind of sort of, like where am I headed?

Jeffery Smith: You’re hoping for fluffy.

Lyle Haugen: Yeah. But I’m going like … I’ve got to breathe, but all of these little fingers of flame are going past my head.

Jeffery Smith: Oh jeez.

Lyle Haugen: And then-

Jeffery Smith: Right. You are in an explosion. Sorry, I forgot.

Lyle Haugen: Yeah, yeah. Like I’m right in the fire, man.

Jeffery Smith: Yeah. I got you.

Lyle Haugen: And then the flames are kind of coming back and they’re slowly starting to meet me and it’s like I’ve got to breathe, so yeah. By the way I don’t recommend eating fire, unless you’re a professional. Don’t do this at home kids.

Jeffery Smith: Good call.

Lyle Haugen: All right? So we’ve got to have a little disclaimer there just so people don’t do this at home.

Jeffery Smith: Yeah. Don’t try this at home.

Lyle Haugen: And then I got up and I shut the wellhead in, went around the back side of the burning building, closed the valve, got in the backhoe and started to drive back to help.

Jeffery Smith: Yikes.

Lyle Haugen: This was in ’85. We had no cell phones, we had-

Jeffery Smith: Did you have a radio?

Lyle Haugen: Well we had two way communication, but not in the backhoe.

Jeffery Smith: Not in the backhoe. Okay. Okay.

Lyle Haugen: So I had to bounce over this thing, and if you-

Jeffery Smith: So you had another three hours to drive to save your own life, basically?

Lyle Haugen: Well yeah, exactly. So I didn’t like those numbers, right?

Jeffery Smith: No. I don’t like those numbers either. Other than the fact that I know you made it because you’re here telling the story.

Lyle Haugen: Well yeah exactly. I’m here to tell the story.

Jeffery Smith: We’re laughing about it because you’re alive, but yeah.

Lyle Haugen: Well it’s funny, it’s [inaudible 00:20:57]. So I drop the bucket down a little bit, curl it up in the front and then I take the backhoe and I stretch it right out like an outrigger and I curl up the bucket out the back and I put it in fourth gear and I just nail her. And then I hang on for dear life. That poor backhoe did not have a good day that day.

Jeffery Smith: No.

Lyle Haugen: So I get out to the main road, I just get out onto the main road, run into a grader operator. He sees me, I don’t know if I was still smoldering or black or what, I couldn’t see, but my lip was totally fried. The only part that was exposed on my face was … because I had glasses on and everything else, sunglass because it was a bright day actually. My cheeks were singed and my lip was burnt, mostly because I was eating fire.

Jeffery Smith: Right.

Lyle Haugen: If you eat a glass of water that’s kind of wet, right?

Jeffery Smith: You’re going to get a little on you.

Lyle Haugen: Yeah, yeah. If you eat a glass of fire, it’s not wet.

Jeffery Smith: Right. It’s hot.

Lyle Haugen: Just to make that point.

Jeffery Smith: Right, right. I’ve got you.

Lyle Haugen: And then the back of my hand was burnt.

Jeffery Smith: Because you took the glove off, right.

Lyle Haugen: Well yeah, exactly. And after about an hour after the incident happened, you lose that adrenalin, that you don’t feel any pain sort of scenario.

Jeffery Smith: Right.

Lyle Haugen: And there was a lot of pain.

Jeffery Smith: Yeah.

Lyle Haugen: So back in the … I’ll make it quick here. So into the grader, finally back on a road. I’ve never seen anybody turn a grader around so fast on such a skinny road in my life, but that guy did, right? So I get in, we get to the camp, he’d already phoned ahead, he had a radio, I don’t know why he had one, but anyways they get the plane fired up and the guy that actually hired me was a pilot. So he gets in the plane and he’s looking at me and he said, “We’ll get you there as soon as we can.” Well it’s still a two and a half hour flight.

Jeffery Smith: Wow. So you’re looking at, like, five, six hours now from boom to hospital?

Lyle Haugen: Yeah, yeah. Before I had my first look at anybody that knew anything about what could they do for me.

Jeffery Smith: All right. Wow. Okay.

Lyle Haugen: And then, for the next few days while I was healing from that, things just started to digress. I’m looking at the house number across the street, it’s getting fuzzier, my thighs are on fire and I’m thirsty all the time. Back then I would have urinated five times by the time we’ve already had this amount of recording done, right?

Jeffery Smith: Wow.

Lyle Haugen: It just wasn’t pretty. And then I was losing weight like crazy. I mean I was a 180 pound diver, I was … 180 pounds of me and then there was 50, 60 pounds of lead weight on top of that and another 50 pounds of equipment plus you’re going in the water 380 pounds and you’re 180 of it.

Jeffery Smith: Yeah. Okay.

Lyle Haugen: Well I was down to 140 pounds in five days.

Jeffery Smith: Wow. What happened? Did you get cooked?

Lyle Haugen: Diabetic ketoacidosis.

Jeffery Smith: Okay. Explain.

Lyle Haugen: The biggest … right, I’ll try to. I’ll try to keep it as simple as possible. All right, so our cells, if you just looked at a single cell in our body, it feeds on … most of us are feeding it glucose.

Jeffery Smith: Right.

Lyle Haugen: Right? But it can also feed on protein or it can feed on fat.

Jeffery Smith: Right. Ketosis, we’ve heard of that.

Lyle Haugen: Well ketosis is fat.

Jeffery Smith: Right.

Lyle Haugen: But when it feeds on protein it’s it’s own protein.

Jeffery Smith: Yikes. Oh right. So you’re eating yourself there?

Lyle Haugen: Bingo.

Jeffery Smith: Yikes.

Lyle Haugen: So you’d want to talk about flesh eating disease, this is as fast and there’s no bacteria.

Jeffery Smith: So basically your body decided, because of this explosion, for some reason to start getting energy, making ATP from protein? Essentially? Kind of?

Lyle Haugen: Well a little more in depth than that.

Jeffery Smith: Okay.

Lyle Haugen: What happened is … and this is why I intend to write a book about this, because I think there’s a real huge correlation to developing the perfect storm in your body and then having a trigger.

Jeffery Smith: Okay.

Lyle Haugen: To have it completely explode inside.

Jeffery Smith: Okay.

Lyle Haugen: That was what the explosion was to me. To somebody else it might be stress of a new marriage, stress of a new job, maybe another accident, maybe a virus, maybe a bacterial infection. Something that overwhelms the body. Something that-

Jeffery Smith: Something dramatic. Yeah.

Lyle Haugen: Exactly. That jerks that sympathetic nerve. That fight or flight’s so hard that you produce so much cortisone, so much adrenaline that-

Jeffery Smith: It’s a switch that doesn’t un-flip.

Lyle Haugen: … overwhelms the body.

Jeffery Smith: Right.

Lyle Haugen: But you have to have an incubation, you have to have something incubating. You have to be on, typically, a lousy diet-

Jeffery Smith: A lot of people are on a lousy diet.

Lyle Haugen: Well, and we don’t really think it’s by choice because it’s kind of like, you know, we’re going to work, the wife’s at work, the dog’s at work, the parakeet’s at work, everybody’s working just to make the bills.

Jeffery Smith: Right, right.

Lyle Haugen: Who’s going to cook?

Jeffery Smith: Yeah. Right.

Lyle Haugen: Well that’s what we set up 40 years ago. We got Mcdonalds and all these other things that are, I’m sorry guys, but you’re killing us, okay?

Jeffery Smith: Right. They are fast and cheap, so thanks for that.

Lyle Haugen: But they’re killing us.

Jeffery Smith: But they’re killing us.

Lyle Haugen: But they’re killing us.

Jeffery Smith: Right, right. For sure.

Lyle Haugen: Right?

Jeffery Smith: Yes.

Lyle Haugen: So when we get into that state, that sort of metabolic perfect storm, and then you have something traumatic, that can kick in this type one diabetes.

Jeffery Smith: Wow. Holy cow.

Lyle Haugen: Now I’ve been, to wrap this into the whole picture, alright? That explosion, I’ll be real quick, that explosion of the DEHY, 15 years later I developed a chemical process on DEHY’s so that they would never do that again.

Jeffery Smith: Oh nice. Well that’s good. It took you 15 years? Wait, why so long? I’m just teasing.

Lyle Haugen: I lost a wife, got a wife, had a kid.

Jeffery Smith: Life got in the way. Right, okay.

Lyle Haugen: Had a few different jobs and then ended up back in the oil patch and this just presented itself to me and I went, “Huh.”

Jeffery Smith: Here’s my chance to make this right.

Lyle Haugen: Well lemons to lemonade, right?

Jeffery Smith: Exactly.

Lyle Haugen: Lemons to lemonade. So when I was born … by the way, I was born quite young.

Jeffery Smith: Most of us are. Yeah. Unless of course you’re an old soul as they say, right?

Lyle Haugen: Well I think I am that too, right? 10 pounds four ounces, 24 inches long. My mum had to have a C-section to get me out.

Jeffery Smith: Yikes. Wow. Okay, you were young but you were big.

Lyle Haugen: Well yeah, I was kind of almost ready to walk, right?

Jeffery Smith: Right. Wow.

Lyle Haugen: Yeah, the fun part of that story was, way back in those days, you had to be two weeks in the hospital for the mother, right? After a C-section. So, she’d get up to come and feed me and she could never find me because the nurses were all walking around with me. So apparently, I was a bit of a party baby. And then, because I didn’t fit in the little bassinets, they had to put me in a much larger crib. And apparently on about day four there was two five-pound twin girls born, so they had one on each side of me taking pictures. So, you can draw a conclusion to whatever you want for that. But I’ve told that story with a lady on each side of me and I kind of bring my arms up and I go to kind of bring them in and I look back and forth and I say, sorry, I’m really only comfortable right now.

Jeffery Smith: This is how I need to be.

Lyle Haugen: It’s imprinted.

Jeffery Smith: It’s imprinted.

Lyle Haugen: It’s not my fault.

Jeffery Smith: That’s right, that’s right. I love it. Okay, so all right. So now you develop this type one diabetes and you didn’t go immediately into becoming a health coach, right? So you had to deal with this with your doctor and kind of like just start, you know, trying to stay alive, right? So what was it like in the beginning, and how did you end up … ? Well, let’s start with that, because that’s a pretty big question and I think it’s going to take a while.

Lyle Haugen: All right. Thank you.

Jeffery Smith: So what was living … yeah, with type one diabetes when you hadn’t had it before to start with?

Lyle Haugen: Well for 27 years I had to kind of structure my life around this life sentence, all right?

Jeffery Smith: Okay, right.

Lyle Haugen: So 2021 will be 100 years since the discovery of insulin by Banting and Best in Canada.

Jeffery Smith: Okay.

Lyle Haugen: Two Canadian scientists. That is now, today … back then it was a death sentence, once we had insulin it became a life sentence.

Jeffery Smith: Lovely. Okay. So first it would kill you, then it would keep you in prison? Okay. Got you.

Lyle Haugen: Yeah, you’re a prisoner of your own body based on how well you can balance your blood sugars or what food is available at the time that it’s happening.

Jeffery Smith: I’ve had friends that were in this prison and they were always constantly on that, dancing that knife edge and-

Lyle Haugen: Well I think the biggest thing to fight is the upstairs stuff. Because I’m going to give everybody out there, whether they’re type one or type two right now, a tip. This is a big tip. If your blood sugars are high, it will give you a false hunger.

Jeffery Smith: Right.

Lyle Haugen: The reason being is you don’t have enough insulin floating in your body to move all that blood sugar in your bloodstream into the cells for the cells to get fed. So don’t eat. Just take some insulin, let it come down between four and eight or 70 and 150 and you won’t be hungry anymore.

Jeffery Smith: Right. It’s like your body lying to you?

Lyle Haugen: Well your body isn’t lying.

Jeffery Smith: No that’s true. It’s giving a true report.

Lyle Haugen: What your body is doing is, yeah, because the insulin allows the glucose to get into the cell for the mitochondria to burn it and have it’s own little party, and when it can’t have a party-

Jeffery Smith: It’s going to think, hey, I need more. Right.

Lyle Haugen: Right.

Jeffery Smith: Yeah.

Lyle Haugen: And if you don’t give it and you let that go up too high, at some point you switch into that it’s going to burn your own protein right beside you and you go into DKA, diabetic ketoacidosis.

Jeffery Smith: Right. Yikes. Okay.

Lyle Haugen: Yeah. So 27 years of being two weeks away from being dead at any one point in time.

Jeffery Smith: Lovely. And you’re taking shots every day, right? It’s that type?

Lyle Haugen: Oh I was on every different program you could come up with. I could never afford the pump, they’re like seven or eight thousand dollars and I never had any … we have healthcare, we’ve got a doctor but we have no support in anything else, trust me.

Jeffery Smith: Right.

Lyle Haugen: So you’re paying for your own drugs, some people have a drug plan, whatever, businesses, companies, but I’ve always been self-employed for the most part, so-

Jeffery Smith: So you’re paying out of your pocket for everything?

Lyle Haugen: Well my boss is kind of cheap, right?

Jeffery Smith: You? Okay.

Lyle Haugen: We’ve had a few board meetings, but it never got anywhere, right?

Jeffery Smith: Right. “We’re going to die if we don’t get this.” “Shut up.”

Lyle Haugen: Well, you know, by the time you pay the monthly amount for the insurance, it’s what you’re going to pay for your supplies so what’s the difference, right?

Jeffery Smith: Okay, all right.

Lyle Haugen: You know it’s one of those games, right?

Jeffery Smith: I feel you.

Lyle Haugen: Yeah. So 27 years. Matter of fact, when I started my filtration business, this whole process of keeping these DEHY’s running properly, I developed and built a whole entirely new truck, all right? It was big enough for me to put all kinds of equipment in there, all upgraded and I had a bed in there so that I could sleep because I never felt good half the time.

Jeffery Smith: Okay.

Lyle Haugen: So I could just hide inside this … it looked like a big bread truck, right? I would hide inside it here, but I also had an electric toilet in there in case I needed it, because after 27 years of type one diabetes, I developed three or four other autoimmune conditions.

Jeffery Smith: Wow. Okay. Like Crohn’s disease? Things like that?

Lyle Haugen: Crohn’s Colitis.

Jeffery Smith: Okay.

Lyle Haugen: I had diabetic gastroparesis.

Jeffery Smith: Yikes.

Lyle Haugen: That’s where the peristaltic movement in your intestines doesn’t really work anymore. So this presents a problem because you have a low blood sugar, you need to eat, but the food ain’t moving. Or you eat and you take your insulin, but the food ain’t moving. So when you’re dealing with things like short acting insulin, they draw a parabolic curve, right? And when you eat high glycemic foods, they also draw pretty much a parabolic curve. The challenge is getting those two curves to coincide. It’s kind of like trying to shoot a missile out of the air, and they’ve been working on that for how many years?

Jeffery Smith: They still haven’t gotten that one down, no.

Lyle Haugen: Yeah. Yeah. Right?

Jeffery Smith: Right.

Lyle Haugen: So here I am one day. I’m actually … the oil patch had been kind of in a recession. Things weren’t all that great, it was a long time between jobs, I’m kind of tight on money, I had to go to a great job that was going to make me lots of money because it was going to be six, seven, eight, 10 days, but I’m going to be on site all the time with this unit. Like I would fire this unit up, it would run a generator, it would run the pumps, it was controlled by what they call … oh crap. PLC, so programmable logic control, so it completely ran itself. It was a big hit in the oil patch because it was the safest unit around, right?

Jeffery Smith: Okay.

Lyle Haugen: And I was the only guy that ever did it, that was the other factor.

Jeffery Smith: That’s a good gig then for you.

Lyle Haugen: So here we are running away and I’ve got to figure out what am I going to eat for 10 days? Because I don’t even know if I can get away from this site to go get food, right?

Jeffery Smith: Okay. Wow. So you’ve got to pack it all in?

Lyle Haugen: So I packed two coolers of energy dense foods. Nuts, seeds, pulled pork, smoked salmon, all these kinds of things that-

Jeffery Smith: Sounds good.

Lyle Haugen: … I could cook. It was great, right? And I forgot about the bread and the other things and all the high glycemic stuff because I thought I also need to try to save some money on some insulin here. If I didn’t take my short acting as often, if I didn’t have to take it as often, what could I figure out? So I work all this out while I’m in the middle of nowhere, Jeff.

Jeffery Smith: All right. Wow.

Lyle Haugen: I have no doctor at this time because my previous doctor moved out of town and I couldn’t find another one yet.

Jeffery Smith: Got you.

Lyle Haugen: I’ve never had an endocrinologist. And the only dietician I had was fatter than I was.

Jeffery Smith: All right. Okay. I’m feeling another perfect storm brewing here. I don’t know what’s going to happen, but I’m excited to find out.

Lyle Haugen: So step by step I’m trying to figure out what to do and I talk about this in my all night solution, it’s about getting your basal insulin. If you break down the word basal it means base.

Jeffery Smith: Okay.

Lyle Haugen: So you get your base amount of insulin up and we can do that now because over 100 years they’ve got some great delivery of insulin, all different forms, all different kinds. Short, fast, intermediate, now they’ve got some long, extra long. I like the long and extra long, right? Because there’s no-

Jeffery Smith: Okay. You don’t have to take it so much?

Lyle Haugen: There’s no parabolic curve.

Jeffery Smith: Okay. No spike kind of?

Lyle Haugen: No spike, right? So it comes up and it pretty much draws a flat line for 24 hours.

Jeffery Smith: Nice.

Lyle Haugen: All right? Well we deal with, we have to take insulin, we have to eat food, we have to exercise and we have to watch our stress. Because if we have a fight or flight occasion we’re going to [inaudible 00:36:24] all on adrenalin and we’re going cancel all the insulin in our body.

Jeffery Smith: Wow.

Lyle Haugen: So if you take that, that’s called a quadratic formula.

Jeffery Smith: Okay.

Lyle Haugen: But if you vary those, so a lot of the insulin programs, a lot of them used to be … I’m going exclusion from the pumps, but they do it in the pumps as well, they jack it up a little bit and they knock it down a little bit. They play around with it, right? Which is fine. Your insulin and your body comes in whenever you’re supposed to need it.

Jeffery Smith: Yeah. So we all … people that don’t have type one diabetes or type two diabetes, we have a pump, it’s a pancreas, right?

Lyle Haugen: Yeah. Yeah.

Jeffery Smith: Right. It works pretty good.

Lyle Haugen: It works awesome, right?

Jeffery Smith: Right.

Lyle Haugen: So the idea here was I was on a lower amount of basal, all right? So if you visualize an isosceles triangle. The bottom of the isosceles triangle is the base amount of insulin you have in your body. The left side rising in any time you add anything that’s going to turn into sugar, so any time you eat, that’s your addition of food. The descending side is representing the expanse of time, because over time it’s going to drop and fall and also if you have any exercise.

Jeffery Smith: Okay.

Lyle Haugen: So if you’re putting any output. Well with that triangle large, that means you have to add a very large amount of counteracting insulin for that rise in that triangle to make it come back down the other side.

Jeffery Smith: Okay, right.

Lyle Haugen: Well when you add large amounts of fast acting insulin, the problem is catchings that missile at the right time, because if you miss it’s going to go into the ground on the other end.

Jeffery Smith: Right.

Lyle Haugen: See where I’m going there?

Jeffery Smith: I do. Yeah.

Lyle Haugen: So it comes down very hard and very harsh. And when you go into a low blood sugar, man, there’s a lot of times where people get up in the middle of the night and all you see is the fridge door on and there’s the type one digging into the chocolate cake, you know? Because he has to. It’s not that we want to, we have to. We have this survival mode because we’re going to die or it feels like we’re going to die.

Jeffery Smith: Right, right. It’s the Snickers syndrome.

Lyle Haugen: Oh yeah. Yeah. You’re just not yourself, right?

Jeffery Smith: Right. And I think we can all relate. We’ve all had that. Yeah, sure.

Lyle Haugen: And the thing is that you’re correct, you can all relate because it happens to all of us.

Jeffery Smith: It does, it does.

Lyle Haugen: That mechanism is not exclusive to a type one. The severity is.

Jeffery Smith: Correct.

Lyle Haugen: But it happens in everybody.

Jeffery Smith: Most of us just get what we call the food coma, right? If you don’t-

Lyle Haugen: Blood sugar control is a universal problem.

Jeffery Smith: Yes it is. It is. It affect everybody.

Lyle Haugen: All right? Because if you jack your sugars up to where it wants to go above eight, you’re going to produce so much insulin. Trying to keep it to … start going above eight or 150 in you guys’ numbers, it’s going to keep it below that 150 but it’s going to pump so much insulin it’s going to be the same thing as me taking too much short acting insulin.

Jeffery Smith: Right.

Lyle Haugen: Two and a half hours later you’ll eat the back end out of a skunk if you could find one. Right? Like you’re just dying for anything.

Jeffery Smith: Especially if it had ketchup on it.

Lyle Haugen: Oh, perfect. All that road kill, I’m in.

Jeffery Smith: That’s right. No, we don’t need to cook it, just give me it.

Lyle Haugen: Just anything, you’ve got to shove it in your face, man, it’s horrible.

Jeffery Smith: Yes, yes. We’ve all been there. We know that feeling. Yes.

Lyle Haugen: Taking that triangle and making it smaller by raising that baseline of insulin up as high as you can-

Jeffery Smith: Okay.

Lyle Haugen: All right? So quick math. I was taking 24 units of long acting and by the time I was done through the day with all these-

Jeffery Smith: Exercise and eating and-

Lyle Haugen: Well actually, with my old program, with the bolus shots of insulin and trying to hit the carbohydrates, I was taking about probably 40 to 45 units of total insulin.

Jeffery Smith: Yikes. Wow.

Lyle Haugen: So I take that and I take that 24 and I jack it up, I keep jacking it up, jacking it up and I quit taking my short acting, all right? Except for just little bits to try to bring me down. And I jack up the insulin until I’m, like, 36, 37, 38. And right there I hit a sweet spot. And in that sweet spot, all of a sudden I can eat fats, proteins, good fats and proteins, whole foods is what I’m eating only and nothing processed. I got away from all that stuff. You have to when you’re dying.

Jeffery Smith: Right. Well it’s made of sugar and other-

Lyle Haugen: Yeah, it’s sugar and preservatives. Preservatives is another name for antibiotic.

Jeffery Smith: Yikes. Yes. Okay. Right.

Lyle Haugen: Right?

Jeffery Smith: Because that’s what it’s supposed to do, yeah. It kills germs.

Lyle Haugen: It kills the bugs, it can’t eat it, if the bugs can’t eat it that’s an antibiotic.

Jeffery Smith: Correct. Yes. That reminds me of those … did you ever watch the movie Supersize Me?

Lyle Haugen: Yes.

Jeffery Smith: At the very end, it might have been in the bonus features on the DVD, but they had some Mcdonalds french fries, right? And he was doing an experiment on real food versus fast food. And so he took a regular hamburger that you made in your mums kitchen with real bread and real meat, right? And he put it in like a little Petri dish or like a dish with a glass cover, like a cake cover.

Lyle Haugen: Yeah I remember that now.

Jeffery Smith: Yeah, yeah, yeah. And in less than a couple of days-

Lyle Haugen: Just covered in mold in two days, right?

Jeffery Smith: Right, right. Covered in mold. And those french fries, they were like … they had half life.

Lyle Haugen: Yeah I know. You might as well put them in with the nuclear waste because they’d break down about the same time, right?

Jeffery Smith: So we’ll know we’re all going to evolve into cockroaches eating Twinkies and McDonalds french fries. Because nothing will kill them.

Lyle Haugen: In a world …

Jeffery Smith: In a world. Anyway, sorry, I digress.

Lyle Haugen: No, that’s fine. That’s why I like your show, I love it.

Jeffery Smith: Okay.

Lyle Haugen: All right. So getting back to that triangle, I jacked that thing up to about 36, 37, 38 units. Now it’s like I’m surfing on my insulin, Jeff. Because I know my blood sugars are going to come down. See if you have a lower basal amount, just barely enough to kind of keep your base metabolic needs, but every time you eat you’re fighting that up and down peak.

Jeffery Smith: Right, okay.

Lyle Haugen: Well you know you’re going to eat, with this long acting insulin it’s in your brain, it’s programmable. If you take 36 units in a day, that’s one and a half units per hour. In four hours you need to have enough sugar in your system to handle that amount of insulin coming in. So if you’re going back to a quadratic equation, you’ve now pinned X. Now we’re going to solve for Y, Z and whoever else.

Jeffery Smith: Ah-hah. You’ve created a non-variable in your equation.

Lyle Haugen: Yeah. Because you cannot solve a quadratic formula-

Jeffery Smith: Without at least one-

Lyle Haugen: … if all of them are variables.

Jeffery Smith: Right. You need one known.

Lyle Haugen: You’ve got to have one known.

Jeffery Smith: Yes. Okay. I get it. I’m bad at math and I get it.

Lyle Haugen: All right? Just as long as I can get the visual. So now you’ve got that stable amount of insulin in there causing your sugar to just ever so gently come down. And then when it gets down to about 80 or 4.5, whatever numbers you’re looking at, I created these bars and muffins and different foods that have a good balance of about 50% fat, good fat, 25% protein and the rest is a little bit of carb and fiber.

Jeffery Smith: Okay. Right.

Lyle Haugen: But they’re all so tasty. They’re good. They’re standby things that you have made ahead of time.

Jeffery Smith: Right. Right. And they’re not going to kill you.

Lyle Haugen: And they’re not going to kill you.

Jeffery Smith: Yeah.

Lyle Haugen: Right?

Jeffery Smith: And they’re small, right? They’re calorie restricted-is