Switching protein types to collagen lowered the speaker's fasting blood glucose from 115-120 mg/dL to around 80-90 mg/dL within a week.

“my so I'd have this this long-term problem with high fasting blood glucose it was like 115 to 120 most mornings was My fasting blood glucose and within making that switch of changing the types of proteins it went my blood glucose went down to normal within a week uh you know I was starting to get readings around 90 and now um I'm getting readings more like 80 which is like considered really perfect you know that's really considered perfect blood glucose if you wake up in the morning you're fasting blood glucose is 80 um that's ideal and you know I got that just just making that switch and the proteins”