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Smart Blood Sugar Reviews: Is This Diabetes PDF Guide By Dr. Marlene Merritt Legit?


Smart Blood Sugar is a digital program that teaches one how to manage blood sugar with lifestyle changes. It also teaches one about diet to improve the lifestyle and reverse diabetes.

Diabetes is a dangerous condition that can progress to various other disorders. Diabetes also impacts life since one must modify the dietary habits, get enough sleep, and engage in physical activities. Diabetes management is critical because it is difficult to manage. As it progresses, it increases the risk of other diseases.

Many diabetic medications are now available. However, they have adverse effects and are not suitable for everyone. Changing the lifestyle is one method to manage diabetes. The Smart Blood Sugar program, on the other hand, can help one learn more about diabetes management.

It is accessible both digitally and in print. It contains the following details:

  • It suggests a solution to diabetes-related difficulties.

  • It contains a wealth of knowledge that will teach one how to control the diabetic condition effortlessly and naturally.

  • It contains instructions on living a healthy lifestyle and reversing diabetes symptoms.

So Smart Blood Sugar is a guide for people who do not want to follow a rigorous diet plan or spend money on insulin injections. It covers ways for living a life free of insulin sensitivity, diabetes, and restoring health.


How Does Smart Blood Sugar Function?

Diabetes-reversing recipes are included in the Smart Blood Sugar program. Furthermore, the diet contains nutrients that address the underlying cause of high blood sugar and aid in the transition to healthy sugar metabolism.

Insulin resistance occurs when the blood sugar switch is turned off, rendering the body unable to convert sugar into energy, and fat accumulates in various body areas.

After storing fat, one begins to gain weight. The Smart Blood Sugar program provides one with recipes that are high in the nutrients needed to activate healthy blood sugar metabolism.

When the switch is activated, the body can regulate insulin levels and remove toxins from the body, which automatically reduces high sugar levels.

Dr. Marlene Merritt is the author of the Smart Blood Sugar program, which gives the food plan that persons with diabetes should follow. She also discusses the importance of adhering to social conventions and eating anything one wants.

The Smart Blood Sugar program works naturally. She primarily creates the program for those who want to control diabetes and avoid costly medications and insulin injections.

Smart Blood Sugar is a book aimed to help people maintain and treat diabetes using natural techniques. The program is primarily based on healthy recipes and habits that aid in the treatment of diabetics.

The recipes will keep people healthy and provide numerous health benefits such as heart protection, lowering high blood sugar, lowering cholesterol levels, losing weight, improving insulin sensitivity, and lowering high blood sugar.

The program also contains a list of safe and healthy foods for high blood sugar levels that can be eaten throughout the day. The recipes in the book will alleviate vitamin deficiency.


Smart Blood Sugar Second Edition is a comprehensive approach to targeting the underlying causes of erratic blood sugar. This simple program cuts through all the confusing and contradictory information and zeroes in on the exact steps to take right now to control blood sugar levels. Dr. Marlene makes everything simple with her smart blood sugar plan. Inside its pages, readers will find step-by-step guidance, easy tools, and dozens of tips on how to maintain healthy blood sugar levels… and repair insulin resistance without spending a fortune on food or wasting a lot of time or money. Diabetes is a concern for many. This Second Edition of Smart Blood Sugar offers readers the chance to learn the basic lifestyle and dietary changes. This diabetes book provides simple understanding to help prevent, manage, and promote a health reversal. Dr. Merritt presents a simple, scientific solution for managing blood sugar, improving diabetes fitness, as well as other related conditions. Without an overwhelming amount of scientific jargon, this book includes expanded topics and more recent research on the subject of diabetes. You will gain an understanding of our sugar-saturated culture, and be led towards better health and a better quality of life. Start your path forward with having a healthy blood sugar for life.

In many patients with diabetes who have no symptoms, diabetes, particularly when poorly controlled, is already harming their blood vessels and leading to hardening of the arteries, a precursor to heart disease. People may not even realize that they have diabetes until the disease progresses to the point where they have a heart attack.

That’s why it’s important to be aware of your blood glucose numbers, along with monitoring your overall weight and body fat.

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Smart Blood Sugar is a powerful system designed to help fix your blood sugar problems 100% naturally.



This booklet describes a powerful system designed to help fix your blood sugar problems 100% naturally. When you balance your blood sugar levels, not only is your risk of Diabetes or Diabetic complications cut to the bone, but your energy is back and you look and feel better day by day.


Diabetes is not your destiny

You probably have heard the grumbling from some people, saying how could gluten intolerance be real, we’ve eaten wheat since biblical times and that this is all in people’s heads. You see whole sections of supermarkets devoted to eating gluten-free, and restaurants trying to keep up with separate menus and options. So what’s the real story on this?

Let’s straighten out a few things first, just so we’re all clear. A gluten allergy is different from an intolerance, even though people will use the terms interchangeably. They’re not the same thing. An allergy is an IgE immune response of the body, and you’ve seen IgE responses before, ranging from hives, asthma, itchiness, to tightening of the throat and anaphylactic reactions.

The word “intolerance” refers to a different part of the immune reaction, and it can often be hours or days before the reaction occurs. And when it occurs, it can be so unrecognizable that associating it with a food might never happen. And this is the challenge of gluten intolerance.

Despite the thought that gluten intolerance is a “new” problem, it was actually recognized back in the ancient Greek days, where Areatus of Cappadocia in 100 A.D. spoke of a condition called “Coeliac Affliction” with many of the symptoms we see today (and it’s from where we get the name). Dr. Willem Dicke noticed during WWII that when rationing removed wheat, barley and rye from people’s diets, the incidence of childhood diarrhea he was treating diminished dramatically, and when rationing was lifted, it returned.

So what’s gluten? It’s the “glue” that makes dough easy to work with — corn bread, which doesn’t have gluten, tends to crumble, but dough that has gluten is stretchy and rises well. Wheat (and rye, barley, spelt and kamut) contains gluten, which is made up of two proteins that have been shown to cause reactions in people: gliadin and glutinen.

One of the reasons we now have this modern problem of gluten intolerance is because the wheat we eat now is wildly different that the wheat from biblical times. That was Einkorn wheat and if you ever see pictures of it, it’s barely recognizable as the wheat we know. The wheat that we have (the third largest crop behind corn and soy) is called Dwarf wheat, and it has been genetically bred to contain four times more gluten than it had 50 years ago. It actually has twice as many chromosomes as the traditional Einkorn wheat and those new chromosomes are coded for different gluten (and more irritating gluten) than that Einkorn wheat — hello, GMO! So between the huge concentration of gluten in wheat, the new-to-us gluten proteins and the huge carbohydrate overload of the typical diet, we’ve introduced this irritating protein in such overwhelming amounts our body almost cannot NOT react.

This is aside of the fact that the problems with grains have still not been addressed: that phytic acid prevents the absorption of a variety of minerals (this is a standard understanding found in all nutrition textbooks), and that the only way to turn off the digestive inhibitors in grains is to soak, sprout, or ferment them. Which no one really does now. Sprouted bread, like Ezekial (which also has added gluten), is still only partially sprouted, and NONE of these methods gets rid of gluten.

One of the biggest misunderstandings around gluten intolerance is thinking that Celiac disease is it’s only form. Actually, they’ve identified the genes for Celiac disease AND the genes for gluten intolerance and in total, it is estimated that 81 percent of the population has these genes. It doesn’t mean that the genes are turned on, per se, but it certainly shows why there is a rise in the number of cases. In fact, in a study that compared blood samples from 10,000 Air Force recruits in the 1950s to 10,000 people today, there has been a 400 percent increase in Celiac disease over the last 50 years. And that’s just Celiac disease, which is described specifically as intestinal damage that flattens the villi. Gluten intolerance can cause much of the same damage physiologically, just without affecting the villi.

So what is that damage? Damage from gluten falls into three general categories (and can certainly spill beyond them): digestive problems, mental/emotional/neurological problems, and autoimmune problems. Mistakenly, many people have thought that you have to have digestive problems to be reacting to gluten but that’s not true — gluten can “leak” through the damaged intestines and cause a low-grade autoimmune reaction and damaging any susceptible tissue. The inflammation caused by the damage can be the trigger for everything from obesity, insulin resistance/diabetes and heart disease, just like inflammation from anything else can cause those problems. In our practice, we start to suspect gluten intolerance if a patient has two out of three: digestive problems, mental/neurological, and/or autoimmune disorders.

And what are the diseases associated with gluten intolerance? Autoimmune disorders like Hashimoto’s disease (98% association), Grave’s disease, Type 1 diabetes, rheumatoid arthritis. Digestive problems like reflux, inflammatory bowel disease, irritable bowel syndrome, and pancreatitis. Blood problems like inducing Factor V Leiden, and thromboembolism, as well as pernicious anemia, iron anemia and megaloblastic anemia. Skin disorders like eczema, psoriasis (which is also autoimmune), hives, dermatitis herpetiformis, and patch balding (alopecia areata). And then neurological conditions like multiple sclerosis, cerebellar ataxia, migraines, depression, phobias, dementia, Parkinson’s, Attention Deficit Disorder, neuropathy… the list goes on and on.

                                                     By Dr. Marlene Merritt, DOM, MS Nutrition

Who is the Smart Blood Sugar Company?

The platform seller is Digistore24 Inc., which is a reputable seller that honors return and refunds. The company is also known for its customer-first approach.

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