Diabetes can be a well-established problem and a multi-billion dollar industry. It really is medically seen as an Fasting Blood glucose levels 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 find a fasting blood sugar below 83 mg/dL is actually a better benchmark, as chance of cardiovascular disease actually starts to increase at anything above that.

IMPORTANT: There exists a difference between Type 1 diabetes (an autoimmune condition) and Type 2 diabetes (lifestyle related). This article refers specifically to Type 2 diabetes.

Some medical professionals make use of an Oral Glucose Tolerance Test (OGTT) to try for diabetes. If you’ve have you been pregnant coupled with to drink the sickeningly sweet sugar cocktail then have blood drawn, you’re knowledgeable about this one. Basically, someone emerges 50-75 grams of glucose in concentrated solution and the blood sugar solution is measured. I’m not a fan with this test because no-one needs to be ingesting very much concentrated glucose, as well as the test isn’t a completely accurate measure. (Just a side note: if you’re a drinker with the “Big Gulp” drinks or considerable amounts of soda, you’re putting the body through a similar test each day! Eventually, the body will respond, probably with something similar to “Fine, you need diabetes, I’ll explain to you diabetes!)

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

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

Biology 101: Sugar, Carbohydrates, Insulin and Fat

Any food which you ingest is processed and metabolized by the body. Your meals are broken down to the various building blocks the body needs, and what can’t be metabolized or used is processed and removed by the liver. Protein and fats are used for muscle and tissue regeneration along with other processes in your body. Carbohydrates are usually a quick fuel for the body, however, if more are eaten the body immediately needs, they must be stored. A simple explanation from a previous post:

Any kind of carbohydrate is eventually broken down by the body into glucose, a straightforward type of sugar. As the body can use glucose for fuel, levels that exceed what is needed are toxic towards the body. Over time, that wheat grains muffin, cup of millet, or bowl of oatmeal gets to be the exact same thing as a cup of soda, a donut or even a number of candy.

The issue is, glucose is actually toxic if it is just boating in your bloodstream, to ensure that body includes a defense mechanism. Any glucose that’s not immediately used is stored as glycogen within the liver as well as the muscles. This is great except that the body includes a limited number of glycogen receptors. When these are full, as they almost always have been in inactive people, the body just has one option left: to keep every one of the excess glucose as saturated fat in the human body.

In addition for that inactive, carb addict, when 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 keep the glucose as glycogen. If the glycogen receptors are full plus it can’t do that, the body thinks the cells didn’t obtain the message and releases even more insulin.

When this happens for time, cellular structure start to become resistant to the existence of insulin, resulting in a vicious circle. Our bodies then releases even more insulin, trying desperately to find the cells to uptake the toxic glucose. The existence of excess insulin within the bloodstream can be toxic and further damages the receptors on these cells. Eventually, the insulin enables the glucose use of your 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, that’s it: excess sugars and carbohydrates increase insulin levels, and when such things happen over a period of time, putting on weight and insulin resistance occur. Seems easy enough, right? If perhaps it were… there are many confounding factors involved.

Grains, Sugars and Omega-6 Oils

These 3 will be the axis of evil within the nutrition world. They are all new introductions towards the human diet, specially in the forms they are most eaten in (processed flour, table sugar and High Fructose Corn Syrup and vegetable oils).Once we know, grains (especially in a highly processed form) not merely raise insulin levels but could damage the liner with the gut, even just in individuals with no official coeliac disease. Grains also cause inflammation in your body and may initiate an immune response.

Sugars raise insulin levels, as well as over extended periods of energy, damage the pancreas and cause insulin resistance, a precursor for diabetes. Fructose will be the top offender within the sugar world, as it is recognized as a toxin the body and it has no proven benefit to the body. Fructose is immediately taken up the liver, where it should be processed, plus some doctors now claim that this is usually a large aspect in development of fatty liver disease. Excess sugar within the bloodstream also increases the discharge of cortisol and adrenaline (read more about those invoved with one minute), slows the immune response, decreases necessary Leptin levels and promotes lipid balance. There are various kinds of sugar and sweeteners, although all needs to be limited, many are worse than these:

Glucose-Found in almost all carbohydrates and a precursor to glycogen, which the body demands for energy. It must be limited, but is ok in moderation, particularly for healthy individuals
Fructose- A toxic substance the body does not need in any amount. If consumed, it should be from fruit and never sources like High Fructose Corn Syrup, which greatly increases chance of the aforementioned problems from sugar.

Sucrose- That which you know as table sugar. It has a 1:1 ratio of glucose to fructose and fosters an insulin response in your body. Ought to be limited or avoided.

High Fructose Corn Syrup- Highly concentrated fructose that is dangerous towards the body. Ought to be avoided
Honey, Maple Syrup, Agave, Molasses, etc- Natural sweeteners that also contain high degrees of fructose. Ought to be consumed only in moderation by healthy people who have good insulin sensitivity.
Sugars in fruit- Fruit contains a lot of natural sugar, although most are ok in moderation, their juices needs to be avoided since they are concentrated reasons for sugar and raise blood sugar and insulin. Best fruit sources are those loaded with antioxidants and comparatively low in sugars, including berries.
Omega 6 oils are also a comparatively new addition to the diet, making the look of them in the early 1900s. Oils in this category include vegetable, canola, cottonseed, soybean, corn, safflower, sunflower, etc. Use of these oils increased within the 1950s once they were promoted as a “healthy” alternative to fatty foods (they weren’t). Research is now showing that use of these oils increases risk for obesity and may damage thyroid function. They bring about insulin resistance and inflammation, further aggravating the poor pancreas.

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