Fat causes Type-2 Diabetes

Diabetes Type-2 is not a disease of sugar but rather one of fat. We measure and even define diabetes by the level of sugar in the blood when it is only the messenger. The message being something is stopping the sugar from getting into the cell and being metabolised to produce the energy needed to survive and thrive. You can control the sugar all you want but unless you can get it into the cell and into the mitochondria where it is used as energy, the problem will persist and get worse. So what then is stopping the sugar from getting into the cell?

Fat is the single most important factor in the development of diabetes Type-2. We have not only learnt to extract fats from all types of plants and how to grow bigger fatter animals but we have also learnt how to put fat in every meal. And unfortunately in most cases it is the wrong type of fat, saturated fat, vegetable oils (omega 6) and trans fatty acids. The saturated fats (found in animal products) and trans fats literally change the physical structure of the membrane around all our cells. The membrane is normally like a liquid crystal, dynamic, mobile and is the interface between the cell and outside environment. It communicates with the genes to direct the cell to do things. If the membrane is impeded then so is the normal function of the cell, including its ability to take in sugar in the form of glucose.

The second aspect is that fat accumulating in the cell in the form of intramyocellular fat, shuts down the development of the mitochondria (the cells powerhouse) so you can’t burn up energy. People with insulin resistance (prediabetes) have more intramyocellular fat in the cell and less mitochondria to burn up the energy. The intramyocellular fat also shuts off the intracellular signalling of insulin which then means the sugar begins to accumulate in the blood because it can’t get into the cell. Interestingly, people put on a very high fat diet took only a few days to accumulate the intramyocellular fat. Fortunately it appears to only take a few days to start to reduce the levels in the cells in people on a fat free diet.
If you want to learn more and how to cure, yes cure, diabetes Type 2, I strongly suggest you read and implement the book “There is a cure for diabetes” by Gabriel Cousens.

Cows milk causes Diabetes Type 1

Diabetes Type-1 used to be called juvenile onset diabetes as it was very rare to find it occurring in adults. Now it occurs across the whole spectrum of ages. The reason lies not in genetics but in our diet and environment. Don’t get me wrong, there is always a genetic component but this has not changed and cannot account for the different occurrence and increases in the disease over the past 30 years. The best scientific estimates suggest that only 5-10 percent of diabetes Type-1 can be linked to genetics.

It is thought that the onset of Type-1 is linked with an environmental insult, such as an allergen or a virus, and is an inflammatory response, called insulinitis, from an autoimmune reaction. While there are lots of thoughts about the viruses such as mumps, which set off the autoimmune response, the single most preventable cause is an allergic reaction to cows milk protein. It is the strongest link to the onset of this disease.

For example the consumption of pasteurised cows milk before three months of age increases the chances of getting diabetes Type-1 by 11 times. Even mothers who drink cows milk can pass on the protein allergen through breast feeding. But consumption at any age can be linked with the disease and there are well over one hundred very good scientific studies linking cows milk to the onset of Type-1.

One must then ask, why haven’t we told every one about this? And the answer is the large influence of the dairy industry. Most of the paediatric scientists know about it, but there is just too much pressure to drink milk and too much money involved.

21st Century Diets

The quality of the western diet has been consistently decreasing over the last 5 decades. Although authorities continually refer to the well-balanced diet, it becomes increasingly difficult to identify, let alone achieve, this diet as our food quantity and quality changes over time. A well balanced diet in the 1960's is substantially different to that of hunter/fisher/gatherer some 20,000 years ago, which is where or digestive system has evolved to.

Despite the limitations of the recommended daily allowance or intake of major nutrients, surveys have repeatedly demonstrated that few people actually meet 100% of the R.D.A for all major nutrients. You are what you eat, or perhaps even better, you are what you digest, absorb and metabolise. There are and increasing number of diseases, disorders and irregularities which reduce the ability of the body to digest food, which may then impact upon absorption and ultimately metabolism.

Food for thought.