Why Is Meat a Risk Factor for Diabetes?
Bill, I think a lot of McDougall’s program as well. The thing I like about Barnard’s book is that he had recipes that featured low glycemic index plant foods that help to keep blood sugar under control while the diet helps your muscles do a little house cleaning and get the fat out. My understanding is only under high levels of circulating FFA do those fats get stash fat in the muscles, so given an opportunity the fat out of the muscles when the circulating levels of FFA drop. That means the effectiveness of the diet isn’t predicated on losing a bunch of weight, which is good since you say that you are already lean.
The trouble is that the source of the free fatty acids is mainly from saturated fat, the very type of fat that is highest in most low-carb diets. So instead of fixing the root cause of diabetes, a low-carb diet that is high in saturated fat may in fact *be* the root cause of diabetes. Thus the recommended diabetic diet might in fact be the cause for why once developed diabetes only progresses and never reverses or stays the same! It is like treating somebody for a toxic effects of a low level poison by putting them on a diet containing the poison.
Also non-estrified fatty acids (NEFA) that come from saturated fat also reduced insulin output from the pancreas.
So the same high saturated fat diet that is causing insulin resistance looks to be also reducing the body’s ability produce more insulin to compensate.
The good news is that without the suppressive effect of saturated fat, you body might be able to produce more insulin than you think it can. And eve Continue reading