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A new scientific review article from a large group of scientists put forward the argument that a low-carbohydrate diet should be the first approach in managing both type 2 and type 1 diabetes.
Behind the article is a large group of scientists who have long focused on low-carb diets. But the name that stands out to me is Arne Astrup, the influential Danish professor and nutrition researcher who in recent years became convinced and changed sides in the debate. And dared to admit it! A scientist with integrity.
I received a fascinating story from Anthony in Australia about what happened when he ended up in the emergency room, where it was discovered that he had high blood pressure. This led him to search for better health on his own, not following the usual diet recommendations he was given. Here’s his story: Continue Reading →
Do you have to settle for being sick and taking more and more medications if you get type 2 diabetes?
Yet another person, who didn’t settle for this is Torbjörn Kadebro. Here’s his story about the dietary change he made on his own – and what happened at his checkup with his diabetes nurse: Continue Reading →
I received an e-mail from a physician about this: Continue Reading →
Actually, it’s obvious. If diabetics eat less of what is broken down to sugar (carbohydrates) their blood sugar levels improve.
It’s been shown in many studies already and now there’s one more. More details here:
American Diabetes Association: Weight Loss, Glycemic Control, and Cardiovascular Disease Risk Factors in Response to Differential Diet Composition in a Weight Loss Program in Type 2 Diabetes: A Randomized Controlled Trial
Continuing to advise a high-carb diet for diabetics – without updating knowledge – is irresponsible. It seriously hurts sick people.
Is potato starch LCHF? Could it lower your blood sugar? Incredibly enough, the answer seems to be “yes” – if you don’t heat it.
The latest hot trend on health blogs is resistant starch. It seems to have positive effects on blood sugar, especially in type 2 diabetics. Perhaps it also makes you feel fuller and more satisfied, which could facilitate weight loss.
Even more speculative is that it may improve overall gut health, which potentially could be beneficial for those with an autoimmune condition.
It all sounds strange when you first hear about it. How can starch improve blood sugar – isn’t starch broken down to glucose, which raises blood sugar?
How It Works
The beauty of resistant starch is that it doesn’t break down to glucose. It isn’t broken down at all in the body, but instead it becomes food for the gut microbiome in the colon. The gut bacteria digest the resistant starch into short-chain fatty acids, which are absorbed by the body.
Therefore, resistant starch will not act as a carbohydrate. Instead, it is food for gut bacteria and what your body absorbs has been converted to fat.
Resistant starch is in reality LCHF – low carb, high fat – with food for the gut flora as a bonus.
Feeding the good gut bacteria – and the cells of the intestinal lining – seems to be able to affect hormone levels in the body (GLP-1 etc.), that in turn has an effect on blood sugar regulation and insulin sensitivity.
It seems also to be beneficial to ensure that gut bacteria and cells get adequate nutrition. Our ancestors no doubt did so, as there are plenty of sources of resistant starch in nature.
Do you want to try getting more resistant starch? Continue Reading →
More and more Swedes get type 1 diabetes, which used to be called juvenile-onset diabetes.
It was previously thought that the increase only applied to children, but now it’s clear that the disease is also increasing greatly in people between 14 and 34 years:
Nobody knows for sure what causes the disease. For some reason, the immune system attacks the insulin-producing cells and kills them.
The increase in type 1 diabetes follows the rise of obesity – three times more people are obese today, than in the 80′s.
Obese people have greatly elevated levels of insulin in their blood, on average four times more (!) than lean people.
The same Western food that stimulate an overproduction of insulin, making susceptible people obese, may affect other people in other ways. Perhaps a hyper-stimulation of insulin-production constitutes a risk for an attack of the insulin-producing cells.
Perhaps the Western high-carb diet is not only behind obesity and type 2 diabetes in ever more people, but also behind an increased risk of type 1 diabetes? Continue Reading →
Here’s another good reason NOT to listen to your dietitian if you get diagnosed with diabetes*. A reader sent me her story:
Airline food is hardly great, and it’s hardly healthy. How about the special “diabetic meal”, would that be an improvement?
A reader decided to try it out: Continue Reading →
Clever student. I hope they gave him/her full marks!
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