Beyond Diabetes


I so enjoyed this interview with Louis Di Bianco.

The podcast and transcript are below.



Today’s episode deals with a sensitive issue. Our guest is Lyle Haugen, a fascinating man who overcame a life-threatening injury and won his battle against Diabetes 1.

Our topic is sensitive because Lyle took control of his own health when the medical advice he was following was not helping him improve his quality of life. He took bold steps and went beyond diabetes.

I’m not a medical professional, nor do I give medical advice in this episode. That would be irresponsible. I do encourage people to explore every avenue that may lead to optimal health. We all have freedom of choice.

As you listen to Lyle Haugen’s story, you may feel that you are watching a movie. It’s a story of adventure, danger, courage, hope, and inspiring discovery.

Lyle is a good storyteller. These are a few of the things you’ll learn about as you follow his journey:

  • Lyle’s unlikely career as a trapper beginning at age 7
  • A boy’s dream to be part of the space race
  • How and why Lyle became a deep sea diver medic
  • The gas explosion that ended Lyle’s diving career (and almost ended his life)
  • His discovery after the accident that he had type 1 diabetes
  • How Lyle’s health got worse although he followed his doctors’ advice
  • Lyle’s instinctive experiment with nutrition that helped him reclaim his health

Lyle Haugen reinvented himself as an Integrative Nutrition Health Coach. His holistic approach to nutrition has helped many people make remarkable health recoveries. You’ll hear about some of them in detail in this episode.

Your time listening to Lyle Haugen will be time well spent. It will expand your mind, challenge you, entertain you, and inspire you.


The Wrecker by Clive Cussler (Lyle’s favourite)

Empires of Light: Edison, Tesla, Westinghouse, and the Race to Electrify the World by Jill Jones

George Westinghouse: His Life and Achievements by Francis Ellington Leupp


“Insanity is doing the same thing over and over again and expecting different results.” – Jane Fulton, a fictional character in Rita Mae Brown’s book, “Sudden Death”

CONTACT LYLE – FREE Breakfast Shake Recipe & FREE report on an all-night sleep solution

Listen to this episode:

176: Beyond Diabetes


Read the transcript below:


Recorded Voice:               You create your life with the stories you tell yourself. Want more fun, love, and money? Then write your new story and live into it. Louis Di Bianco’s podcast, “Change Your Story, Change Your Life” shows you how to discover your empowering story.

Recorded Voice:               You’ll meet many successful people who have created magnificent lives even when the odds were stacked against them. Plus you’ll learn the secrets of great storytelling that can explode your business. And now here is your host, Louis Di Bianco.

Louis Di Bianco:                 What do you do when your dream dies? Do you curse your fate and resign yourself to a fate of limitation and unhappiness? Or do you create a new dream that enriches your life and the lives of many others? Hello Storytellers and welcome to another opportunity to expand and enrich your world.

Louis Di Bianco:                 One of the ways that you can definitely accelerate your growth is by choosing to read more wonderful books. And our sponsor, Audible, offers you a free downloadable audiobook of your choice. You choose from more than 180,000 titles. You get to keep it and you also get an entire month free of all of Audible’s servers. Go to forward slash story power and choose a form of audio empowerment today.

Louis Di Bianco:                 I really value your presence here, your loyalty by listening to this show again and again. And I’m going to ask you for a favour. Go to iTunes and leave a rating and a review for this show. One of the easiest ways to do it is to leave a comment about your biggest takeaway from today’s episode. And that will help the show to gain more visibility, then more and more people can have the opportunity like you to enrich their lives. Thank you in advance for doing that.

Louis Di Bianco:                 Today’s guest was living his dream. That dream exploded. In the wake of that explosion, he found out that he had a life-threatening illness. Now you know he wouldn’t be on this show if he hadn’t created a new, empowering dream and lived into it. I’ll let you discover his inspiring story as he tells it. Get ready to learn and feel good as you listen to an integrative nutrition health coach, Lyle Haugen.

Louis Di Bianco:                 Lyle, welcome to Change Your Story, Change Your Life.

Lyle Haugen:                      Well thank you so much, Louis. I really appreciate you inviting me to your show it’s amazing.

Louis Di Bianco:                 Well the honour… let’s say we’re both sharing an honour here.

Lyle Haugen:                      Sounds good.

Louis Di Bianco:                 And we would … Storytellers I was talking to Lyle just before the interview and you really need to know, he has a very interesting name with a hidden, some hidden meanings to it. So the name is Lyle Haugen. Lyle takes it away. Break it down for us. What does that mean?

Lyle Haugen:                      Well Haugen is a Norwegian or Scandinavian descent in the Norwegian language it means “hill” or “rise of the land”. And it was shortened I’m not sure at what point, I think when my grandfather came over in the 1860 something, 65, somewhere in there. He shortened it from [Anerhaugen 00:03:57] which was A-N with the two little dots over the E, which means “over”. So apparently I’m over the hill.

Louis Di Bianco:                 And then Lyle means?

Lyle Haugen:                      Well it’s shortened from “isle” so it means “island”. So I’m the island over the hill.

Louis Di Bianco:                 So guests, Storytellers, our guest today is “the Island Over the Hill” who has a fascinating story because the man speaking is far from being over the hill. So Mr Island Over the Hill, who influenced you the most when you were a child?

Lyle Haugen:                      Oh Louis, I thought about that quite a bit. You know I would have to say probably, my parents. We discuss this in the preamble there, we were discussing … my parents were sort of later starters if you know what I mean. They never met until later in life. My father was born in 1916, my mother in 1918, they met when they were in their late thirties.

Lyle Haugen:                      My mother had spent ten years in a tuberculosis sanitarium prior to the advent of penicillin. And my father spent the entire war working on the farm because he was the youngest of eight and had to stay and make food.

Lyle Haugen:                      They were both highly educated, my father was a Bachelor’s in Electrical Engineering and my mother’s a Master’s degree in Library Science and Education. So they moved from the US when I was five to northern British Columbia. And everybody says, “Well why didn’t you say?” It’s kind of hard to get a job outside but.

Lyle Haugen:                      But no, both of them being highly educated and raising me later in their life, I think everybody realizes you’re definitely different in your twenties than you are in your thirties and forties as far as your ability to tolerate things if you know what I’m saying.

Louis Di Bianco:                 Yeah. Yeah.

Lyle Haugen:                      So wrapping this, in the beginning, to get to the end, I have been exposed to this life-threatening disease that you mentioned in your intro called, diabetes, I have been not exposed to it. My mother was gestational. I came out of the womb on a c-section at 10 pounds, four ounces, 20 inches long. I didn’t fit in a bassinet. So they had to put me in a crib.

Lyle Haugen:                      In 1962, the year I was born, there was no such thing as in and out of the hospital like they have today. You were in for two weeks. So a few stories were my mother would come down to come to feed me and half the time I was in some nurse’s arms halfway around the hospital someplace because she was showing me off.

Lyle Haugen:                      So … and then one time apparently I was, I don’t know, you might want to cut this. Apparently, I was in kiddie porn because I was in that big … what do you want to call it? Not bassinet but the crib. And four days after I was born, two twin five-pound girls were born and they were sitting there, I had one on each side of me and they were taking pictures apparently and going, “Ooh and aah” and all that kinda thing.

Lyle Haugen:                      So it’s a great story to tell when I’m kinda sitting at the lounge and there’s a lady on each side. I just say, “Well I’m really not comfortable unless I have one of you on each side. It’s not my fault it’s imprinting.”

Louis Di Bianco:                 Yeah it’s imprinting. And I’m sure that … on an unconscious level this is shaping a lot of your choices as you move through the world. I love that story. I think that’s an image that we won’t forget.

Lyle Haugen:                      Well I have friends that say that. Sometimes they say, “The way you talk I get this image in my head, I just can’t get it out. It’s like I want to stab that inner eye.”

Louis Di Bianco:                 No! It’s a … we need images that make us smile and laugh. And I mean, come on, that’s an innocent image. I mean you can play around with it and call it kiddie porn, but no, it’s great. I-

Lyle Haugen:                      In my younger years, sorry Louis, in my younger years, my family was kinda divided in the sense that my dad was a farmer and he was trying to break new land up in this part of the world in northern Canada and he was out all day in the middle of nowhere doing his thing and my mom was teaching school and doing what not. I kinda ended up halfway raising myself. My older sisters were already pretty much off to university or doing their own thing.

Lyle Haugen:                      So I spent quite a bit of time along but most of it was in the bush.

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      So from the age of seven, I was a trapper until the age of 17.

Louis Di Bianco:                 What? So what were you trapping?

Lyle Haugen:                      I started out small. Weasels, squirrels. Tried to hang around all the old boys, tried to find out where I could get information. It wasn’t as easy in those days as it is to now, you had to know somebody right? So turned out my father’s land kind of invaded another man’s trapping rights and we found that through the thing and I went and talked with him and he taught me everything I needed to know even though it was on his line, I was trapping on my father’s land so that was perfectly legal and acceptable.

Louis Di Bianco:                 Did you have a childhood dream of who you wanted to be as a grownup?

Lyle Haugen:                      Absolutely. And in the late 60s, it was all about the space race. So the space race was pretty prevalent. I saw Neil Armstrong step on the moon and all those kind of things and I actually wanted to be an aerospace engineer. You know with my dad as an engineer and my mother highly educated, I kind of had the access to higher education as far as what it did for you. And I was always fascinated by my father being an engineer yet deciding to be a farmer.

Louis Di Bianco:                 Mm-hmm (affirmative). And so why didn’t you pursue that?

Lyle Haugen:                      Well … after ten years of trapping, my last year actually, at the age of 14 I became a Director of the Trapper’s Association which kind of got me in touch with a few other people in the industry. And at the age of 16 I actually left school in grade 11 and went for an entire year trapping as an assistant.

Louis Di Bianco:                 And you began trapping when you were seven.

Lyle Haugen:                      That’s correct.

Louis Di Bianco:                 Yeah wow wow.

Lyle Haugen:                      Yeah so this actually finished a ten-year career, I did one year out there in Spring Beaver and the whole thing and then I went, “I gotta do something else.”

Louis Di Bianco:                 Well that’s great because now I’m dying to know, how did you discover and choose deep sea commercial diving as your profession?

Lyle Haugen:                      Well my next venture I ended up being a pipeliner. Working in the oil and gas industry and through a couple of different hires and companies, I managed to get into the production end of things. Which is after everything is established, it’s a fairly, consistent job, so I was an oil field operator slash gas field operator. Looked after compressor stations and gathering systems and at that time fairly technical stuff, fairly engineer-y type stuff. So it was all the kind of things that I was interested in. That’s where I ended up going with that.

Lyle Haugen:                      And then … we’re getting into the early 80s here so we had a lot of offshore happening in … Nova Scotia and Newfoundland and it was in the news and I was watching that and like, “How do they do that?” So I would check into that and turns out they kept divers on station all the time.

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      So I got looking into the profession of diving. And it really fascinated me. And I had kinda kissed my engineering degree goodbye because I’d left school and it wasn’t because I couldn’t do the school. It’s because I was bored to death Louis.

Louis Di Bianco:                 Right. I get it.

Lyle Haugen:                      Absolutely bored to death. So … I thought this would be a second chance to kind of be like an astronaut.

Louis Di Bianco:                 You know what I’m getting is that-

Lyle Haugen:                      But you’re not a “naut” or whatever you want to call it I don’t know.

Louis Di Bianco:                 Yeah but what I’m getting is that you are a guy who needs a sense of adventure in his life. And that’s great.

Lyle Haugen:                      That’s exactly what you’re getting. So lots of adventure.

Louis Di Bianco:                 So how-

Lyle Haugen:                      Sorry I got organized to go to school. I went down to Los Angeles, I was there for a year. And I’m sorry this is an important part because part of the training was some extracurricular courses, certain things that you could do, maybe operate an ROV, maybe be a welder, maybe be something else, and I chose Diver Medic.

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      I want you to visualize this, in a saturation dive, which means you go down to whatever depth you’re working at and you stay at that pressure until your shift is up or your gig is over, and I’m not talking eight hours, I’m talking 20, 30, 40 days. So if you’re down at a thousand feet Louis, to get from that thousand-foot depth to surface and decompress without having any issues is 28 days minimum.

Louis Di Bianco:                 You’re underwater for 28 days?

Lyle Haugen:                      No. So you can be underwater. Visualize this you’re down a thousand feet, you’re out with your little thing, you know you’ve got an umbilical, you come back through the umbilical and you come into the bottom of what’s called a bell. You get inside the bell, you close the inside door, they bring the bell up so that it’s the exact same pressure where you’re diving at, they bring it up to the surface chambers, transfer under pressure into these chambers, next crew goes in, you come out, you’re in the chamber and you’re resting. When you shift out, you go into a separate chamber that’s the decompression chamber and you spend the next 28 days decompressing until you get to the surface.

Lyle Haugen:                      So to be in comparison, that is five times worse than going to the moon.

Louis Di Bianco:                 Whew! Wow.

Lyle Haugen:                      Because you can be to the moon and back in seven days or six days.

Louis Di Bianco:                 Wow.

Lyle Haugen:                      We saw that with Apollo 13, right?

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      So to be in that condition. Now the other thing is you’re breathing a tri-mix, so nitrogen, helium, mostly helium, and oxygen. The helium affects your vocal cords, we all know that. What most people don’t know is a thousand feet of pressure, which is 500 PSI affects your vocal cords as well. You’re talking in dense air. You’re talking in an air that is 30 atmospheres denser than the one that we live in.

Lyle Haugen:                      So that changing vocal cord and the reaction if you blow down to a thousand feet. If you needed a doctor to blow down into the chamber because somebody was squirting blood or there was an accident or something happened, they couldn’t do it because if they’ve never experienced it before, breathing helium causes the synapses in your brain to come closer together because it’s a smaller molecule than nitrogen. Causing excitation in the brain and creating what’s like Parkinson’s Syndrome.

Lyle Haugen:                      So you can blow a doctor down there but he’d be sitting there shaking and he couldn’t talk and he probably couldn’t understand you anyways. So you need people on the outside that spend 28 days learning your language and then they put you inside pretty much as the hands of the doctor and they tell you what to do. I was trained to suture, I was trained to sew up all the layers of the muscle back up until you can close the skin, [inaudible 00:15:29] to reinflate lungs, tracheostomies, whatever basically needed to get done.

Louis Di Bianco:                 Wow this is … this would make a very interesting documentary. Maybe one has been done I don’t know. Now you were involved in a natural gas explosion. Now, how and when did that happen?

Lyle Haugen:                      Well after dive school, I’d lined up a job as a diver medic in the Beaufort, they were just starting to do some work in the mid-80s there if you remember that. And I had a job lined up with Can Dive with Mr Newton. Excuse me. But I needed to work the winter, Louis. So I went back as an operator, I clocked with a couple of companies and I went out on a few fly-in jobs that are out in the middle of nowhere.

Lyle Haugen:                      And I woke up one morning as typical, one of these work camps, a diesel engine running off my bedroom window there so I woke up not really all that happy and went out, had some breakfast, looked at the temperature and went, “Oh no.” It was 28 below Celsius. Step outside, you can tell it’s really cold because all the exhaust, there’s like a glass ceiling. It only rises 20 feet and stops.

Lyle Haugen:                      When it’s not that cold, vapours rise considerably high into the air. When it’s 40 below, they rise about 30 feet and they stop because they’re too cold to rise anymore. It’s a very creepy thing to look at. And the snow you’re walking on, it’s like walking on popcorn, right? So crunch, crunch, crunch, crunch. I get into a backhoe, I drive out to a location to do a job, out there is what’s called a dehydrator, it’s a piece of equipment that the natural gas flows through and it strips it of water so that the gas doesn’t freeze in the pipe and cause what’s called hydrates.

Lyle Haugen:                      So I’m in the backhoe, it’s about 35 miles from camp. Most of its Muskeg Road if you’ve ever seen ice road truckers. It’s like that road but worse. Those are really good roads. That’s like a highway that we would consider up there, that they drive on that you see. So these are pretty rough and the backhoes bounce lots in their rubber tires.

Lyle Haugen:                      I get out there and the situation here, and the reason I was out there in the backhoe because the stairs had fallen. The muskeg had sunk away from the piling down about three feet. So you’d get to the top of the stairs and then you’d reach up, open the door, and then you still had to throw one leg up in there, reach around the door on the panic hardware, the other hand around the sill, and then just pull yourself right up into the building.

Lyle Haugen:                      So I was there to move the steps up, put some gravel in, put the stairs back in. But my first job was to check the unit. And when I got there it seemed to be steaming more than normal. So I crawl to the top of the stairs. I do exactly what I just said before, I reach up, grab the thing, in and around the … grab the panic hardware.

Lyle Haugen:                      Pull myself up in Louis and I’m just standing in the doorway, right in the door jam and I’m dressed for 38 below so I’ve got all kinds of clothes on, everything else, but my right glove is off and the little bit of my face is exposed. I’ve got glasses on. It’s very bright out actually so I got sunglasses on. But right over by the heating unit, I catch a slight, slight movement. And what is it’s an orange glow. And right instantly I knew what it was and I start to turn around in the door jam and as I turn around in the door jam it lights up. Boom.

Lyle Haugen:                      Next thing I know I’m flying through the air, it punched the breath out of me so I’m trying to take a breath but as I’m flying through the air, little fingers of fire are coming past my eyes. The fires were going faster than I was flying through the air and then it was coming back and slowly moving its back way towards my face right about the time I took a breath and basically I was breathing fire before I hit the ground 45 feet later.

Louis Di Bianco:                 Mmmm. What year was that?

Lyle Haugen:                      1985. This month 1985.

Louis Di Bianco:                 So that was obviously devastating. So how was that event a life-changer for you? What were the most important things that changed?

Lyle Haugen:                      I lost my diving career in a split second.

Louis Di Bianco:                 Wow.

Lyle Haugen:                      Because after that explosion I ended up being diagnosed with Type 1 Diabetes.

Louis Di Bianco:                 Whew.

Lyle Haugen:                      When I was healing from my burns, I was looking across the street, watching the house number across the street get fuzzier and fuzzier. I was having a hard time focusing and I had 20/20 vision. And then my thighs were burning up and I was thirsty and it was the classic signs, I knew exactly what I had because of my Diver Medic training.

Louis Di Bianco:                 Now how long were you in that state of recovery?

Lyle Haugen:                      Well there was … first of all, I was utterly stunned and then it seemed doomy and gloomy and then I was angry.

Louis Di Bianco:                 Now how long? Yes how long of a period was it?

Lyle Haugen:                      Pretty short actually Louis. I was a couple of months because I’ve never really been one for wallowing for too long because see we just don’t have time. And I had to try to figure out what I was gonna do next.

Louis Di Bianco:                 Wow! So now you find out you’ve got Diabetes, you find out … well, you obviously can’t dive anymore. How did you start making a living when you stopped diving?

Lyle Haugen:                      Well I went back to operating. It was kind of standby at that point and … I continued doing that until I found an option of actually becoming a subcontractor, working somewhat for myself. And I did that over in another spot of northern Alberta but lo and behold six months after doing that one of the oil companies recognized my work, phoned me up directly, and said, “Quit working for your company and look out for all of our stuff.”

Lyle Haugen:                      So he set me up as a contractor at the ripe old age of 23.

Louis Di Bianco:                 Mm. Wow.

Lyle Haugen:                      So I contracted oil wells and gas wells. By the time that stint was over five years later, I had half a dozen employees and a lot of headaches.

Louis Di Bianco:                 So from 23 to 28 you did this contracting work.

Lyle Haugen:                      And I did all that trying to figure out how to control my Diabetes which never happened.

Louis Di Bianco:                 Oh yeah we’re gonna get into that. That’s fascinating. Well, it’s horrendous but it’s fascinating. And when you said before you did the contracting you went back to operating. Operating as in…?

Lyle Haugen:                      Oil wells and gas wells yeah.

Louis Di Bianco:                 Okay.

Lyle Haugen:                      Wow.

Louis Di Bianco:                 Yeah. So now-

Lyle Haugen:                      I actually continued, the company I was working for when I was blown up, put me back to work after I came out of the hospital. We went to another location, I went to kind of a low key, not a lot of excitement area. Still fly-in, I was in the middle of nowhere. And I actually started, I was making a decision either to become an engineer and chase that dream again or become a business owner and just be in business. And serendipity led me towards business.

Louis Di Bianco:                 Wow. Did they compensate you financially for that accident?

Lyle Haugen:                      I’m glad you asked that. No. You know their comment to that Workers Compensation Board was, “Well it’s a disease you probably would have got it anyways.”

Louis Di Bianco:                 No, no. But the explosion. The injuries from that.

Lyle Haugen:                      Oh well I was only off work for about two weeks.

Louis Di Bianco:                 I see. Okay. Well, no big deal. You almost lost your life. But hey only off work for two weeks. Okay. So … what medical advice did you follow to manage and improve your diabetes?

Lyle Haugen:                      I’m glad you asked that. Exactly what they told me to do.

Louis Di Bianco:                 Which was?

Lyle Haugen:                      I was the poster child. Well at that time in the mid-80s they had the … what you would call it … the food pyramid that the government had sort of subscribed or prescribed. And that was influenced heavily by back in the 50s when Keys, the researcher did all the work with fat, told everybody that saturated fat was the problem with heart disease and it’s not by the way.

Lyle Haugen:                      So that changed the whole dietary program. This is what I’m saying. I grew up in a house where my father did steak, potatoes, potatoes cooked in tallow.

Louis Di Bianco:                 Wow.

Lyle Haugen:                      My mother followed the diabetic diet which consisted of 55% carbohydrates, low fat, and she died at the age of 73 and he died at 84. So I lived in a live experiment of the diabetic diet that they were teaching at the time or the old-fashioned sort of paleo way of eating.

Louis Di Bianco:                 Hm.

Lyle Haugen:                      Which was quite interesting now that I look back on it now, right?

Louis Di Bianco:                 So you were following medical advice and you were not seeing improvement, correct?

Lyle Haugen:                      Correct. It was up, it was down, it was everywhere but where you wanted to be. I was either a two or a twenty and for the people in the US, that would basically be 36 to 360.

Louis Di Bianco:                 Now what do those numbers mean? Because there are people listening who don’t know about diabetes.

Lyle Haugen:                      All right. That’s a good question. So the small numbers which pretty much the entire world follows except for the US is millimoles. M-M-O-Ls. So it’s just a measurement of the blood so to speak or the percentage of glucose in the bloodstream. The other number is milligrams per deciliter. Just a little different volume that they go by. Oddly enough that measurement that they use is metric. It’s the only metric measurement I think they use in the US but that’s the difference between those two numbers.

Lyle Haugen:                      Your range is supposed to be between four and eight or 70 and 150. That is the typical operating blood sugar range. That’s where the body wants to keep it at.

Louis Di Bianco:                 And yours was between two and twenty. Not good,

Lyle Haugen:                      Well when I was diagnosed I was 41.

Louis Di Bianco:                 Man. Okay. So-

Lyle Haugen:                      Louis I lost 26 pounds of muscle in seven days.

Louis Di Bianco:                 No!

Lyle Haugen:                      Diabetic ketoacidosis it’s called.

Louis Di Bianco:                 Mm! Wow! Now, what made you decide, at what point, what was the thing that made you decide, “Okay this is it I’m taking control of my own health.”?

Lyle Haugen:                      Oh I floundered for many years. I put 27 years in, I call it backwards, as far as looking after my diabetes. But I was doing everything that I knew how to do. That’s all the information, told me to keep doing the same thing. And I started accumulating secondary conditions.

Lyle Haugen:                      So Type 1 Diabetes is known as an autoimmune disease. Other autoimmune diseases are things like Lupus, Parkinson’s actually, MS, multiple sclerosis, we also have Crohn’s, Colitis, IBS, gastroparesis, Hashimoto’s disease, there are about 130 different autoimmune diseases and ironically, and I shouldn’t say ironically, but they seem to be finding more and more of them. And we’ll get back to that at another time and I’ll tell you why that probably is.

Lyle Haugen:                      So I was getting gastroparesis. I had Crohn’s, Colitis, IBS, for 15 years. I had migrated to another business. I built a brand new unit, a filtration truck, and Louis I put an electric toilet in it because my life revolved around having a toilet.

Louis Di Bianco:                 Yeah. Wow. So what was that moment when you finally said, “Look none of the advice I’m getting works. I’ve gotta do it myself.” What was it? And what steps did you take?

Lyle Haugen:                      Well my health was failing and I was having trouble getting to work. I was kinda losing some work, when I did get work, I was running a little bit shy on cash. I got a big job with my filtration unit, I knew I was gonna be at least a week and I really didn’t have, embarrassingly enough, I didn’t have the capital to be able to get enough food to go out there so I only brought energy-dense foods and left all the superfluous stuff out.

Lyle Haugen:                      And while I was out there, I got thinking to myself, “You know, you only need to take insulin when you’re eating carbohydrate.” So I eliminated a whole bunch of carbohydrate and then I went, “Well if I’m eliminating the carbohydrate from the meal, I don’t really need to take short-acting insulin to counter the rise in blood sugar from eating that meal.”

Lyle Haugen:                      So then what I did was I took what’s called a basal, which is a type of insulin that lasts for a long time, I’m not on a pump but I take this insulin called Lantus. And it schedules itself in your body for a 24 hour period of time.

Lyle Haugen:                      Well I took that and I raised the amount I was taking up and up and up and up. And so what I would do Louis is I would eat a meal and then I would just surf on that blood sugar until it got down to about four and then I would eat another meal and then my blood sugar would rise up to maybe close to eight.

Lyle Haugen:                      And just like on an oscilloscope, you know how it goes up and down on an oscilloscope? You know you have that wave?

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      All right? If you take an oscilloscope and shorten the wave it goes dramatically up and down like sharp spikes, correct? That’s the way I used to be. You know up to 20, down to two. Well when you spread out that wave so that it’s just up and down slowly, you can stay within the four to eight. And I started doing that on this job and I started feeling great.

Lyle Haugen:                      So I leave here eight days later and I continue this and that’s when I got on the internet and went, “Somebody has gotta be doing this Louis.” And nobody was.

Louis Di Bianco:                 Wow. So it’s interesting. You discovered this because you didn’t have enough money for some other foods. And so, that actually kinda saved your life.

Lyle Haugen:                      Yeah.

Louis Di Bianco:                 How long did it take you to get your life back? And how long did you take? Go ahead yeah.

Lyle Haugen:                      Well I was very sceptical of this at first. I was wondering, you know, that’s why I got online like, “Should I be doing this?” I was always told you had to have bread, you had to have carbs, you had to eat this stuff, right? And when I didn’t and I started feeling better I went, “Wait a minute. Are they telling me the right story?”

Lyle Haugen:                      And seven years ago was about when this started. We were just starting to get some health stuff on the internet and it was kinda getting busy and noisy and you know gluten-free stuff was being talked about a little bit. And there’s a little scuttlebutt of this and everywhere, but nothing about what does a Type 1 diabetic do?

Lyle Haugen:                      Because we are taught, we have to eat this, we have to do this, we have to do this, that’s just the way it is. So I was very sceptical. But I kept continuing. And I started doing a little bit of research and I found out that if I increased the fat a little bit more, backed off on the protein to a moderate amount, ate lots of vegetables, just whole foods, that my control is phenomenal.

Lyle Haugen:                      And then I developed a recipe bar, we’ll try to get to people to talk about that towards the end, I developed this energy bar that would allow me to maintain my blood sugar through the night so I could get eight hours of sleep without having a low blood sugar. And when I put that package that was at about the three-month mark after starting this, everything just got up and up and up.

Louis Di Bianco:                 Well what’s in your energy bar?

Lyle Haugen:                      Everything but the kitchen sink.

Louis Di Bianco:                 Now that’s-

Lyle Haugen:                      It has five different nuts.

Louis Di Bianco:                 Okay.

Lyle Haugen:                      So there’s Brazil nuts, hazelnuts, walnuts, pecans, sometimes cashews or almonds depending which way you want to go there. There’s several different seeds so pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds, or hemp hearts. What else we got in there? There is dried fruit so dried sour cherries and dried cranberries. We have maple syrup, we have honey, we have coconut oil, and then that is all made into a mixture, baked in the oven for a little bit, chilled, rock salted on the top, and then chocolate poured over top of that as a topping. Three ingredient chocolate, cacao, coconut butter or cocoa butter, and honey.

Louis Di Bianco:                 How did you develop this?

Lyle Haugen:                      I have no idea.

Louis Di Bianco:                 Oh cool.

Lyle Haugen:                      I actually sat there one night and it was just this organic thing and I wanted some nuts. So I went in and I just grabbed a little bowl, trying to portion control, right? So I grabbed a small bowl and I went, “Well I want some of them and I want some of them and I want some of them.” And then the bowl wasn’t big enough. So, “I want some of them.” And then I went, “Wait a minute, rather than eating this loose why don’t I tie this together with something?”

Lyle Haugen:                      And it was just something that just went from here to there too… I actually built a different bar before this that you had to kind of press out and it used [inaudible 00:33:08] but … that’s how I developed that and then I just kept progressing from there Louis.

Louis Di Bianco:                 So … and now this is being mass manufactured, right? Or produced for the public, right?

Lyle Haugen:                      No I don’t do that. The reason I don’t do that, I make it mass available for the public to do for themselves because the challenge, whenever you manufacture something a lot of times due to laws, you have to change your ingredients to satisfy their needs and those ingredients aren’t healthy for you.

Louis Di Bianco:                 Mm. Wow. So when did you actually become officially an integrative nutrition health coach?

Lyle Haugen:                      I graduated in 2015. I went back in 2014, I had this feeling that there was doom and gloom on the horizon for the oil industry. Because I gotta tell you, Louis, after I cleaned myself up and got my blood sugars under control and all my side conditions started to disappear. No Crohn’s, Colitis, no gastroparesis, my eyes got better. I’ve got pictures from my ophthalmologist showing me the progression of getting better. And he just sat there and he says, “I can’t believe this. I’ve never seen anybody with problems with their eyes from being Type 1 diabetic heal.”

Louis Di Bianco:                 Wow. That’s powerful. So you got your degree in 2015, ’16?

Lyle Haugen:                      ’15 actually.

Louis Di Bianco:                 ’15 okay.

Lyle Haugen:                      Yeah sorry about that. Yeah, I had made this decision to carry this out because it was almost like I was getting roadblocks put in front of me with my other business. This would come up, that would break down, this would happen. And finally, because everybody was looking at me Louis and going, “What have you done with yourself?” So I would tell them. And then they would follow me, and then their health got better.

Lyle Haugen:                      My office manager was diagnosed with celiac, she went on a gluten-free diet, gained 30 pounds, was absolutely miserable. All right? I couldn’t go near my office for days on end because she was miserable and I was just trying to let her heal up and get better. She finally started following what I was doing, she lost 80 pounds in seven months, started feeling so good she ended up meeting a guy and got married.

Louis Di Bianco:                 Wow. You-

Lyle Haugen:                      So I do have to caution my clients there are side effects to what I do and marriage is one of them. That’s happened to two of my clients now.

Louis Di Bianco:                 I’m gonna write that one down. The side effect could be marriage.

Lyle Haugen:                      Could be marriage.

Louis Di Bianco:                 Okay. Or … okay, I won’t even go there. So what would you say to someone who’s not willing to challenge the advice of doctors even though their condition is not improving? Can you say anything to them that will help them to see the light?

Lyle Haugen:                      There’s a condition that happens because of what we have and the way the medical system breaks it down. So if you’re a Type 1 diabetic which they classify as the most severe, you end up with an endocrinologist, you end up with a dietician, you end up with a psychologist or psychiatrist, and you got your family doctor and the four of them never talk to each other.

Lyle Haugen:                      So you need to end up as you’re sick, trying to be a manager for yourself, trying to coordinate all these people, and trying to figure out what’s going on. The endocrinologist wants you to do this, the dietician wants you to do that, the two should be working together. As soon as we compartmentalize healthcare, we forget about the whole. We work as one unit Louis.

Louis Di Bianco:                 Okay. That is a very important thing to share. But if a person … let’s say you know that you could help someone but they have locked in their minds, “No my doctors tell me … ” And they don’t want to change that, what would you say to them to help them possibly change their minds?

Lyle Haugen:                      Well you could just try it.

Louis Di Bianco:                 Mm.

Lyle Haugen:                      We’re talking about food.

Louis Di Bianco:                 Yeah I get you. And I guess, correct me if I’m wrong-

Lyle Haugen:                      The endocrinologists have you brainwashed that you need to go to bed with a high blood sugar so that you don’t have a low during the night. Because a low blood sugar can immediately lead to seizures and death. All right? A high blood sugar can also lead to seizures and death but it takes a long time Louis and the endocrinologist will probably be retired by then.

Louis Di Bianco:                 You know it’s great that you’re sharing this. I guess what it comes down to is you can only present the evidence to people but ultimately they have to make a decision for themselves.

Lyle Haugen:                      Right. And I think the problem with all diabetics is for most of us, none of this ever works. And we go back into the doctor and we get guilt-tripped because it’s not working.

Louis Di Bianco:                 Yes, yes, yes.

Lyle Haugen:                      But it’s not our fault.

Louis Di Bianco:                 No.

Lyle Haugen:                      It’s the dogma you’re teaching.

Louis Di Bianco:                 Now so this brings me to, this is something that I think about a lot. Why are there many good medical professionals who are so misinformed about a condition as life-threatening as diabetes?

Lyle Haugen:                      Again I would have to say because we compartmentalize everything. You know? There’s separation if you’re not a GP then you’ve gotta be an internist or an endocrinologist or an ophthalmologist or some kind of “ist”. Right? And it’s the left thing doctor, the right thing doctor. And when we get that separation everybody thinks that there’s is the most important thing to go on but the body works as a unit.

Louis Di Bianco:                 Ah.

Lyle Haugen:                      Right?

Louis Di Bianco:                 Yep, yep.

Lyle Haugen:                      The body works as a unit and you can’t have the endocrinologist saying, “Okay you need to be taking this much insulin over here.” But over here the dietician is saying, “No you gotta cut back on your food.” Well, those two work together.

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      So we really need to look at this as a holistic aspect. You have to look at it as an entire … you know I was listening to one of your podcasts, you talked about setting up a frame, you picture something. Well in the medical field, in diabetes, you’ve got one person pulls out one pixel out of the corner of that television screen and says that’s the most important pixel.

Louis Di Bianco:                 Mm-hmm (affirmative).

Lyle Haugen:                      No it’s not! You gotta look at the whole picture. So these are the things that are really … why don’t they … I don’t know why they don’t. I just don’t. They’re 20 years behind Louis. They practice things that … they’re busy. They learn a lot. I gotta give them that.

Louis Di Bianco:                 I agree. I also think-

Lyle Haugen:                      They have so much knowledge and there are so many things going on. But I mentioned this to my doctor Louis, I said, “You guys impress me to no end.” He goes, “Seven years, eight years, twelve years maybe if you do a speciality.” You learn the plumbing, the electrical system, you learn everything about the body. I said, “How many years did you take in nutrition?”

Louis Di Bianco:                 It’s just about a week or so.

Lyle Haugen:                      He didn’t even take that.

Louis Di Bianco:                 I know. I know. This is a big one, you hear this constantly with people who are improving their health through health and wellness solutions given by network marketing companies, they’re up against that wall to the medical profession, is really dealing with you after you get sick. And then they’re basically recommending surgery as opposed to being able to understand the body and prevent it from getting sick and actually get well.

Lyle Haugen:                      Exactly.

Louis Di Bianco:                 So what are the four variables a person with Type 1 must manage? Can you just name them?

Lyle Haugen:                      Well, first of all, the four variables we need to visualize it as a … it’s my engineering kind of thinking and background. It’s a quadratic formula. You know what I’m talking about?

Louis Di Bianco:                 Well …

Lyle Haugen:                      A quadratic formula has four variables. So in those four variables-

Louis Di Bianco:                 Well I don’t know about formulas but I do know quadratic. But so what are the four variables for a layperson who doesn’t understand math?

Lyle Haugen:                      No worries. So we have insulin. Insulin is a hormone that is necessary to metabolize glucose. Glucose comes from food. Many different parts of either carbohydrate, we call it bread, we can actually get carbohydrate out of protein. Some of that’ll break down into carbohydrate. So … we’ve got the insulin, you have to balance how much insulin goes in, to how much food you consume, to how much going out. So those are inputs. Now we’ve got outputs. And the outputs are exercise. All right?

Lyle Haugen:                      The fourth one, which is kind of, I visualize that as kind of a quantum mechanic problem, which means is there something in there or not? Well it could be depending on when you open it, right? And that is … an adrenaline event. So if you’re under stress or you get stressed out or in an accident or something happens, we switch from parasympathetic to sympathetic nervous system. We have an adrenaline event.

Lyle Haugen:                      So this vague little response through the Vegas nerve which means the wandering nerve, it detaches all the organs right up to the brain. The neat part is, there are nine lanes of traffic going from the organs to the brain, one lane of traffic from the brain to the organs. And when you go into a sympathetic mode, the first thing that gets shut down is your gut. Because in survival mode if a tiger is chasing you and wants to eat you, it’s not that important for you to be eating at that point, it’s important to be getting up a tree.

Louis Di Bianco:                 Okay so what we have here are insulin is one. Exercise is another. Adrenaline events and what was the other one? I didn’t?

Lyle Haugen:                      Well yeah we have insulin food, insulin then food.

Louis Di Bianco:                 Okay.

Lyle Haugen:                      All right. Then we have our exercise. And then we have to try to figure out how to manage these unknowns that’ll just crop up on us. So it’s kind of like the wild card of the bunch.

Louis Di Bianco:                 So for the last one, you understand that very, very thoroughly. But if you’re talking to someone who’s never heard any of that terminology, you’re telling a person, you gotta manage your adrenaline event and it’ll … huh?

Lyle Haugen:                      All right so let’s explain what an adrenaline event is. You’re right. You’re correct.

Louis Di Bianco:                 Supposing you were talking to a little six-year-old kid with Type 1. And you told them, so how would you make them understand the adrenaline event?

Lyle Haugen:                      Well adrenaline event could be something that was just shocking, set you aside, made you go, “Oh my”. Could be a sickness. Could be a virus. Any of those types of things will kick in that response. Basically, it’s feeling unsafe.

Louis Di Bianco:                 Okay. So it would be anything that throws you off-balance and messes with your body chemistry could be under the umbrella of an adrenaline event.

Lyle Haugen:                      Right? Now here’s an interesting part, you’re correct. Now if I play pickleball really aggressively because I kinda do, I can activate an adrenaline event because you’re competing. So you even get from being in heavy competition.

Louis Di Bianco:                 Hm.

Lyle Haugen:                      Isn’t that amazing?

Louis Di Bianco:                 No it’s not because we are this … we’re like chemistry labs walking around here and I know that. Now-

Lyle Haugen:                      You’re correct.

Louis Di Bianco:                 Lyle, you helped your office manager to improve her health. Now please give me some other examples of people that you helped to reclaim their health by using your approach.

Lyle Haugen:                      Absolutely. So I have … when I started all this like I was mentioning, I had several people come to me and ask me, “What are you doing? Can you help me?” Kind of thing. This was before I became a health coach Louis. So I did become a health coach and then I started working with some people. One of them was my office manager, I started helping her. We already discussed that.

Lyle Haugen:                      And then let me see, there was a lady that came to me, again, a friend introduced her and she had Hashimoto’s. So we worked on that, got rid of that, got her off all her medications. She led me to another lady who had … polycystic ovarian syndrome. PCOS, another autoimmune condition. Within 30 days Louis, I’m doing a followup meeting with her, a check-in meeting. I said, “How are you doing?” She says, “Horrible I’m having my period.” I said, “Oh wow. Is this the normal time?” And she goes, “I haven’t had one in nine months.”

Lyle Haugen:                      So she was back to being normal again. Two years later now she’s lost 135 pounds.

Louis Di Bianco:                 Wow.

Lyle Haugen:                      I had another lady that, I had a renter in my house for a while, all of a sudden, the door flies open and I hear this scream for Lyle. And here’s this gentleman carrying his mother in at the weight of 92 pounds, drops her on my couch and says, “Can you fix her?” And I said, “What’s going on?” The hospital gave her the choice of either going to the psych ward or going home to die.

Lyle Haugen:                      So I spent six months getting her back on her feet.

Louis Di Bianco:                 This is quite amazing.

Lyle Haugen:                      Thank you. And then we go to … I think the best one was the gentleman that was, I had a friend up north and he says, “You know that guy that works for me?” And I said, “Yeah.” “He’s gonna be calling you soon.” So he calls me, he’s Type 1 diabetic like myself. Let me preface for a second here Louis. I spent a lot of my learning time dealing with people that were non-diabetics. Because my theory was this if I can balance the sugar in someone who’s not a diabetic, why can’t I do it in somebody who is?

Lyle Haugen:                      Now the question is, you’re saying, “Well if you’re not a diabetic you don’t have blood sugar control problems.” Yes, you do. If you eat a certain meal and two hours later … if you eat a meal and two hours later you’re hungry, that’s a blood sugar control problem.

Louis Di Bianco:                 Mm-hmm (affirmative). By the way, have you written a book about this?

Lyle Haugen:                      I will.

Louis Di Bianco:                 Okay.

Lyle Haugen:                      I will. It’s kind of starting. But where I really want to be developing a book is in how do we develop this perfect storm in our body and then if we get blown up or if we have a divorce or if we have a virus, we all of the sudden get diagnosed with Type 1?

Louis Di Bianco:                 Right, right.

Lyle Haugen:                      What if we stop that storm that happens? Because I’ve tacked it down to … the other thing is how do you get these additional autoimmune diseases? So here’s my final one I’ll give you an example of, as I’m starting to get myself out there now and specialize in Type 1s and my website Type 1 simplified, I meet this lady who says, “I read a thing about you and you give me some home. Can you help me? Nobody else can help me.”

Lyle Haugen:                      So I get on the phone with her as fast as I can on messenger because it’s easier to talk than it is to type. And I said, “Tell me what’s going on.” She has Lupus Type 1. Diverticulitis, Crohn’s, Colitis, CBS, Celiac … she’s got a catheter in, a permanent catheter for a bladder problem and this lady is a radiologist nurse. Classically trained in the medical field. She’s on disability right now hasn’t been able to work for five years.

Louis Di Bianco:                 Not surprised. A lot of doctors are very unhealthy.

Lyle Haugen:                      Yes they are.

Louis Di Bianco:                 Yeah a lot of them. And-

Lyle Haugen:                      And all of this has to do with leaky gut.

Louis Di Bianco:                 And so you helped her.

Lyle Haugen:                      Well we’re working on that right now I’ve just taken her on in the last two weeks.

Louis Di Bianco:                 Okay. Fantastic. By the way, I’d like … what is your favourite book? I’m just curious. With your interests and your focus and the kind of mind you have. What is your favourite book?

Lyle Haugen:                      I don’t really have a favourite book but I do a lot of biographies and tactical manuals as you can probably tell. But if I do have a fiction writer, my favourite would have to be Clive Cussler.

Louis Di Bianco:                 I don’t know. Can you spell that?

Lyle Haugen:                      Clive. C-L-I-V-E. Cussler. C-U-S-S-L-E-R.

Louis Di Bianco:                 So a book by Clive Cussler would be what?

Lyle Haugen:                      The Wrecker is one of them.

Louis Di Bianco:                 The Wrecker.

Lyle Haugen:                      Yeah.

Louis Di Bianco:                 Okay and then your favourite biography?

Lyle Haugen:                      I’ve have to say, Westinghouse.

Louis Di Bianco:                 Hm. George Westinghouse?

Lyle Haugen:                      Correct.

Louis Di Bianco:                 George Westinghouse. What’s the name of the book do you know?

Lyle Haugen:                      Well it’s mostly just a video that I watched on him you know on the biography channel, right?

Louis Di Bianco:                 Okay.

Lyle Haugen:                      I kind of got into that fairly in-depth, I never did read the book on him but he’s a very fascinating character from the 19th century.

Louis Di Bianco:                 Hm. What about a favorite quote?

Lyle Haugen:                      Well that would have to be … experiencing Type 1 diabetes and they’re telling you to do the same thing over and over again. You can only guess what I would say, right? Albert Einstein, doing the same thing over and over but expecting a different result is my favorite quote.

Louis Di Bianco:                 Yeah I’m not sure it’s really Einstein.

Lyle Haugen:                      No it’s probably but that’s what everybody accredits to.

Louis Di Bianco:                 I know because that’s one of the problems with the internet is that they attribute these quotes to people who never said them. But I know which you mean, that the definition of insanity, right?

Lyle Haugen:                      Yeah the definition of insanity.

Louis Di Bianco:                 What I’ll do is probably when I publish I’ll say, “Said by someone.”

Lyle Haugen:                      That’s better. That’s better yeah. That’s better.

Louis Di Bianco:                 Now very important here, how can people contact you if they want to seek some consultation and guidance and help?

Lyle Haugen:                      Absolutely thanks for asking Louis. You can contact me through my website,

Louis Di Bianco:                 The number one?

Lyle Haugen:                      The number one or you can write it out. Either way, I’ve got them both. And I’ve also got ca as well dot com.

Louis Di Bianco:                 Oh okay.

Lyle Haugen:                      Either one will get you there and on there you can sign up for the Sleep Solution which is a free report that I have that has that bar recipe that you were asking about.

Louis Di Bianco:                 Ooh!

Lyle Haugen:                      Yeah! So go ahead and grab that. And also in there is a report, I kind of talk about pickleball and somebody that played pickleball with me used to take a lot of ibuprofen in the morning just to get moving. And I fed both her and her husband the shake before we went and played pickleball and, well the story is on my website, but they were overshooting and laughing and giggling because all of the sudden their joints all loosened up.

Louis Di Bianco:                 So you have … it’s called “The Magic Shake” right?

Lyle Haugen:                      Well it’s called “The Breakfast Shake” but yeah it has done some magic.

Louis Di Bianco:                 And is that recipe there too?

Lyle Haugen:                      It is. It’s in the blog article on Ibuprofen or “The Breakfast Shake”.

Louis Di Bianco:                 Sounds like something I will read too. Any final thoughts for our storytellers?

Lyle Haugen:                      Well for all the diabetics out there that feel ashamed that they’re not doing things right, I want to reach out to them and say there’s nothing with what you’re doing. It’s the system they’re teaching you. So contact me, let’s get it straight, let’s fix it, let’s work it out.

Lyle Haugen:                      The other thoughts I have is I think the medical industry is gonna change and the reason I say that Louis is, my doctor finally came to me and says, “I don’t know how you’re doing this but show me.” So I’ve been coaching him now for four months.

Louis Di Bianco:                 That’s fabulous because if he’s in a position to influence other doctors then the word will get to where it should get because they need to know because they … unfortunately, wield too much power, people give them power. They can do us good but sometimes they don’t. And that’s a big problem. This has been fascinating man. Quite a journey we both went on in this interview. Thank you very much.

Lyle Haugen:                      Well thank you, Louis. I really appreciate this and I hope your listeners do too.

Louis Di Bianco:                 I’m sure they will my friend. And thank you one again, Storytellers, for spending time today with me and Lyle Haugen. Definitely pay this forward, especially if you know people that you care about who happen to be struggling with Type 1 diabetes and whatever they’re currently doing is not helping them. Let them check out the alternatives that Lyle offers.

Louis Di Bianco:                 Let them know that they can hear this podcast on iTunes, Stitcher, Google Play, TuneIn Radio, Spotify, and at the website, Remember that at that website, there’s a free gift waiting for you. An ebook that I created to empower your communication called Storytelling Secrets for a rich life and business.

Louis Di Bianco:                 I will always emphasize that readers are leaders. And you have access to a free audiobook of your choice from our sponsor Audible by simply going to forward slash story power. You choose from more than 180,000 titles and you also get an entire month free of all of Audible’s service.

Louis Di Bianco:                 Lyle of course, offered very, very powerful insights into taking control of your own health. Now I’m gonna be cautious here. I’m not telling anybody to not listen to doctors, to not go to doctors. I have doctors that I respect and listen to. But we also need to pay attention to our own instincts sometimes. And we do have the right and the responsibility to explore other alternatives when the ones we’re trying are not helping us.

Louis Di Bianco:                 So by all means, if you are struggling with your health and you’ve tried many, many things and they’re not working, allow yourself to be open to exploring other opportunities to transform your health. One of them might just be the approach that Lyle Haugen has for rebalancing blood sugar and for improving your nutrition.

Louis Di Bianco:                 Of course to kickstart any change that you want to make, begin with the question, how can I change my story and change my life?

Recorded Voice:               Tune in to the next episode of Louis Di Bianco’s podcast. Become unstoppable as you learn to change your story, change your life.


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