Just some additional "Food for Thought": Perhaps sugar is not the problem.
White sugar uses 8 chemicals to process it from cane juice to sucrose+molasses, then adds an anti-caking agent. And if you want "brown sugar", why they just mix the two processed forms back together! The manufacturers will tell you that none of those chemicals remain
in the finished product. Sure.
And people today eat multiple "doses" of this in every meal, every snack, every drink, every day, every day of their life, often beginning with baby formula and ending with "Adult Nourishment" for the elderly.
Perhaps its not JUST the sugar (and carbs) that is the root cause of the problem, but also the residual chemicals and multiple frequencies of ingestion that affect our natural digestive metabolism as well.
This is a great explanation! Sadly I feel so many will never know that this can be reversed because standard medical care run to meds and never talk about being able to reverse this with diet. For heaven sakes the dietitians in the hospital still recommend cardiac and diabetic patients eat margarine, artificial sweeteners, canola oil and the desert of choice...angel food cake!!! So hopefully with drs like you sharing the truth, more people will learn and reverse their numbers
This explains why so many people I know are surprised to discover they have type 2 after years of being "fine." And then, despite the drugs prescribed and the lifestyle management hacks involved, their health continues to dwindle.
I'm curious...having recently begun eating low-carb, I've already lost a few pounds (yay, me!). However, I need to take a fiber supplement, and I'm a bit anxious about missing out on nutrients (can I get all the phytonutrients needed for optimum health by eating "the rainbow" on just 1/4 of my plate?).
Do you think it would be possible for someone to eat low-carb to get their body back in balance and reach their target weight, and once there somehow transition to eating a la Dr. Mark Hyman's "Pegan" strategy without risking things like diabetes?
His plan, too, focuses on a low-glycemic load and sees insulin resistance as the root of all evil when it comes to health. But it calls for more plants in the diet.
It really depends where people start from. I see Diabetes as a chronic storage problem where our “energy closets” get backed up. So we spill out excess energy substrates to other places (organs especially) which can cause havoc in our body.
As long as no permanent damage has been down, most people improve their health and quality of life. They just feel better in so many ways all while reducing their risks of many of the diseases of civilization.
I’d suggest you explore some of the Carnivore community where you will find many people thriving without touching any of the rainbow for a decade or more. Others like myself used Carnivore as a challenge to get things back in gear and them found moderating to 3/4 - 1/4 was a great balance.
Some people end up at 90-10 while others at 50-50. But going a month at close to 💯 May open your mind that eating the rainbow isn’t all it’s been hyped up about.
FYI - I don’t dislike plants or fiber. I just don’t think we need anywhere near the amount that much of the traditional establishment believes. We also know the traditional healthcare establishment is often biased, but I will stop here before I get myself in trouble.
You have explained this to me several times. Each time you explain it to me it sinks in a little deeper and I understand it more. It was good to read about this time. Thanks Doc. Moral of the story is to keep eating as healthy as you can.
Valuable information and great simple explanation. Thank you doctor!
Just some additional "Food for Thought": Perhaps sugar is not the problem.
White sugar uses 8 chemicals to process it from cane juice to sucrose+molasses, then adds an anti-caking agent. And if you want "brown sugar", why they just mix the two processed forms back together! The manufacturers will tell you that none of those chemicals remain
in the finished product. Sure.
And people today eat multiple "doses" of this in every meal, every snack, every drink, every day, every day of their life, often beginning with baby formula and ending with "Adult Nourishment" for the elderly.
Perhaps its not JUST the sugar (and carbs) that is the root cause of the problem, but also the residual chemicals and multiple frequencies of ingestion that affect our natural digestive metabolism as well.
This is a great explanation! Sadly I feel so many will never know that this can be reversed because standard medical care run to meds and never talk about being able to reverse this with diet. For heaven sakes the dietitians in the hospital still recommend cardiac and diabetic patients eat margarine, artificial sweeteners, canola oil and the desert of choice...angel food cake!!! So hopefully with drs like you sharing the truth, more people will learn and reverse their numbers
The hospital dietitians are just advising what they were taught. They believe they are helping but in reality what they were taught does not work.
Hopefully they begin to open their minds and start rethinking their approach.
This explains why so many people I know are surprised to discover they have type 2 after years of being "fine." And then, despite the drugs prescribed and the lifestyle management hacks involved, their health continues to dwindle.
I'm curious...having recently begun eating low-carb, I've already lost a few pounds (yay, me!). However, I need to take a fiber supplement, and I'm a bit anxious about missing out on nutrients (can I get all the phytonutrients needed for optimum health by eating "the rainbow" on just 1/4 of my plate?).
Do you think it would be possible for someone to eat low-carb to get their body back in balance and reach their target weight, and once there somehow transition to eating a la Dr. Mark Hyman's "Pegan" strategy without risking things like diabetes?
His plan, too, focuses on a low-glycemic load and sees insulin resistance as the root of all evil when it comes to health. But it calls for more plants in the diet.
Lisa
Thanks for commenting and the questions.
It really depends where people start from. I see Diabetes as a chronic storage problem where our “energy closets” get backed up. So we spill out excess energy substrates to other places (organs especially) which can cause havoc in our body.
As long as no permanent damage has been down, most people improve their health and quality of life. They just feel better in so many ways all while reducing their risks of many of the diseases of civilization.
I’d suggest you explore some of the Carnivore community where you will find many people thriving without touching any of the rainbow for a decade or more. Others like myself used Carnivore as a challenge to get things back in gear and them found moderating to 3/4 - 1/4 was a great balance.
Some people end up at 90-10 while others at 50-50. But going a month at close to 💯 May open your mind that eating the rainbow isn’t all it’s been hyped up about.
FYI - I don’t dislike plants or fiber. I just don’t think we need anywhere near the amount that much of the traditional establishment believes. We also know the traditional healthcare establishment is often biased, but I will stop here before I get myself in trouble.
GOLD GOLD GOLD !!!! Ya hit it outta the park Doc. THANK YOU
You have explained this to me several times. Each time you explain it to me it sinks in a little deeper and I understand it more. It was good to read about this time. Thanks Doc. Moral of the story is to keep eating as healthy as you can.
My A1C is 5.8. My fasting glucose is 102.
My doctor: "oh you're fine. I don't get worried until your A1C is 6.5".
🤦♂️🤦♂️🤦♂️