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From a neuroscientific point of view, the author has utilized his developed math-physical medicine methodology (MPM) and his learned biomedical knowledge to “trick” the cerebral cortex of the brain by instructing the liver to produce or release a “lesser” amount of PPG, without altering or decreasing the needed food nutritional balance. If this idea works, by just changing the cooking method, it can then help many T2D patients to lower both their peak PPG and average PPG levels without reducing or changing their food nutritional contents. Their HbA1C could be reduced by 0.8% to 0.9% without any medication intervention or lifestyle change. Of course, T2D patients must avoid overeating food with high carbohydrates and sugar contents at all times.

A Biophysical Study of Relationships Among Nutrition, Glucose, and Neuroscience via Ppg Waveform Differences between Liquid Egg Meals and Solid Egg Meals Using Gh-Method: Math-Physical Medicine (No.294)