Diabetes is a well-established problem and a multi-billion dollar industry. It is medically seen as a Fasting Blood Glucose greater than 126 mg/dL , which ranges between 100-125 mg/dL are thought pre-diabetic and ranges below 99 mg/dL are thought normal. Studies have found that a fasting blood glucose below 83 mg/dL is actually a better benchmark, as chance of heart problems begins to increase at anything above that.

IMPORTANT: There’s a distinction between Type 1 diabetes (an autoimmune condition) and sort 2 diabetes (lifestyle related). This article refers specifically to Diabetes type 2.

Some medical professionals work with an Oral Glucose Tolerance Test (OGTT) to try for diabetes. If you’ve lots of people pregnant and had to consume the sickeningly sweet sugar cocktail after which have blood drawn, you are knowledgeable about that one. Basically, a patient is offered 50-75 grams of glucose in concentrated solution and his blood glucose solution is measured. I’m not a fan of this test because no-one ought to be ingesting much concentrated glucose, and also the test is not an completely accurate measure. (Only a side note: if you are a drinker from the “Big Gulp” drinks or large amounts of soda, you are putting the body via a similar test every day! Eventually, the body will respond, probably with something such as “Fine, you need diabetes, I’ll explain to you diabetes!)

A OGTT glucose of lower than 140 ml/dl is considered normal, with 141-199 being pre-diabetic and levels above 200 mg/dL considered full-blown diabetes. From my research, I believe that OGTT glucose levels above 140 mg/dL , especially regularly, can increase chance of vision problems, cancer, stroke and cardiovascular disease, even with no official diabetes diagnosis.

It’s obvious that diabetes is a big problem, what causes it? Some maybe have you believe that it is genetics, other claim a lifestyle or dietary cause…what could it be really? Let’s go back to the biology…

Biology 101: Sugar, Carbohydrates, Insulin and Fat

Any food that you ingest is processed and metabolized through the body. Food is divided in to the various foundations the body needs, and just what can’t be metabolized or used is processed and removed through the liver. Protein and fats bring muscle and tissue regeneration and other processes in your body. Carbohydrates are usually a fast fuel for your system, however, if more are eaten that the body immediately needs, they ought to be stored. A simple explanation from the previous post:

Any form of carbohydrate is eventually divided through the body into glucose, an easy form of sugar. As the body may use glucose for fuel, levels that exceed what is needed are toxic for the body. Over time, that whole wheat grains muffin, cup of millet, or bowl of oatmeal becomes that a lot as a cup of soda, a donut or even a couple of candy.

The problem is, glucose is really toxic when it is just floating around within your bloodstream, so that body has a defense mechanism. Any glucose that’s not immediately used is stored as glycogen within the liver and also the muscles. This is all well and good except that the body has a limited number of glycogen receptors. When they are full, because they almost always will be in inactive people, the body has only one option left: to store all the excess glucose as fats within your body.

In addition for that inactive, carb addict, if the body senses glucose within the bloodstream, the pancreas releases a hormone called insulin (perhaps you’ve heard of it?) to signal the body to store the glucose as glycogen. When the glycogen receptors are full and it can’t do this, the body thinks that the cells didn’t have the message and releases a lot more insulin.

When this occurs for a period of time, cells become up against the presence of insulin, resulting in a vicious cycle. Your body then releases a lot more insulin, trying desperately to find the cells to uptake the toxic glucose. A good excess insulin within the bloodstream can also be toxic and further damages the receptors on these cells. Eventually, the insulin enables the glucose use of fat cells to get it out of the bloodstream. In other words- Fat isn’t stored as fat within the body- Sugar (from carbohydrates) is stored as fat!

So, there it is: excess sugars and carbohydrates increase levels of insulin, and when this happens during a period of time, weight gain and insulin resistance occur. Seems pretty simple, right? If perhaps it were… there are other confounding factors involved.

Grains, Sugars and Omega-6 Oils

These 3 will be the axis of evil within the nutrition world. They all are new introductions for the human diet, especially in the forms they’re most eaten in (processed flour, white sugar as well as Fructose Corn Syrup and vegetable oils).Once we know, grains (specifically in a highly processed form) not just raise levels of insulin but can damage the lining from the gut, even just in individuals with no official celiac disease. Grains also cause inflammation in your body and will initiate an immune response.

Sugars raise levels of insulin, and also over long periods of your time, damage the pancreas and cause insulin resistance, a precursor for diabetes. Fructose is the top offender within the sugar world, because it is recognized as a toxin the body and possesses no proven help to the body. Fructose is straight away come to the liver, where it should be processed, plus some doctors now claim that this is usually a large factor in progression of fatty liver disease. Excess sugar within the bloodstream also increases the release of cortisol and adrenaline (read more about those who work in one minute), slows the immune response, decreases necessary Leptin levels and promotes fat cell function. There are various types of sugar and sweeteners, although all ought to be limited, many are worse than others:

Glucose-Found in just about all carbohydrates and a precursor to glycogen, that the body requires for energy. It must be limited, but is alright in moderation, especially for healthy individuals
Fructose- A toxic substance that the body doesn’t need in a amount. If consumed, it ought to be from fruit and never sources like High Fructose Corn Syrup, which greatly increases chance of the above mentioned problems from sugar.

Sucrose- What we know as white sugar. It provides a 1:1 ratio of glucose to fructose and creates an insulin response in your body. Should be limited or avoided.

High Fructose Corn Syrup- Highly concentrated fructose which is dangerous for the body. Should be avoided
Honey, Maple Syrup, Agave, Molasses, etc- Natural sweeteners that also contain high amounts of fructose. Should be consumed only in moderation by healthy people with good insulin sensitivity.
Sugars in fruit- Fruit includes a lot of natural sugar, although most are ok in moderation, their juices ought to be avoided as they are concentrated reasons for sugar and lift blood glucose and insulin. Best fruit sources are the ones high in antioxidants and comparatively lower in sugars, such as berries.
Omega 6 oils may also be a somewhat new accessory for the diet plan, making their appearance during the early 1900s. Oils in this category include vegetable, canola, cottonseed, soybean, corn, safflower, sunflower, etc. Use of these oils increased within the 1950s when they were promoted as a “healthy” substitute for fatty foods (they weren’t). Scientific studies are now showing that usage of these oils increases risk for obesity and will damage thyroid function. They give rise to insulin resistance and inflammation, further aggravating poor people pancreas.

Omega-6 fats ought to be consumed in ideally, a 1:1 ratio with Omega-3 fats. Most Americans consumer a ratio nearer to 20 or 25:1, greatly increasing chance of diabetes and obesity.
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