Pregnant, Insulin Resistant, and Eating Like This?

Author: Freelee | thebananagirl.com

I recently watched a very recent “What I Eat in a Week, 7 Months Pregnant” video from Sierra Anne. She openly shares that she has insulin resistance and PCOS. That context matters. Pregnancy is already a state of increased insulin resistance. Add a high fat, ultra processed diet on top and you create a metabolic storm.

The week featured breakfast burritos with sausage and cheese, fried chicken style meals, fast food breakfast bowls with sausage and tater tots, oily Chinese takeout, zero sugar ice cream, and heavy omelets. Fruit appeared occasionally, like watermelon, but it was not the foundation.

This is where lipotoxicity comes in. When dietary fat is chronically high, fat accumulates in tissues and interferes with normal glucose metabolism. Blood sugar handling worsens, insulin stays elevated longer, and cravings increase. Then sugar gets blamed, when in reality fat is the bottleneck.

This is the opposite of what I teach inside Raw Till 4 and the Shine Diet. A fruit based diet built around fructose based carbs, low fat intake around 5 percent of calories, and high fiber supports insulin sensitivity rather than fighting against it.

Even influencers like Glucose Goddess promote fat and protein to “flatten” glucose curves. But flattening by slowing digestion with fat is not the same as improving metabolic flexibility. It simply delays the problem.

Pregnancy is not the time to double down on ultra processed foods. It is the time to prioritize fruit, hydration, micronutrients, and low fat carbohydrate based meals that refill liver glycogen and stabilize appetite naturally.

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