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Diabetes, Carbohydrates and Fats

Carbohydrates and Diabetes

Excess carbohydrate calories from high glycemic foods will go to fat and cholesterol. Obesity if unchecked will result in diabetes. High glycemic foods and insulin are the key agents in fat deposition.

Low glycemic foods are those that slowly release glucose into the blood. Examples are raw vegetables and most fruits.

Low glycemic foods eaten along with a balance of protein and animal fat containing foods, cause blood glucose levels to rise slowly.

Insulin levels are moderate. Cells will take up glucose as needed, and glucose will be converted into glycogen in skeletal muscles and the liver.

Over time blood glucose and insulin levels will return to normal.

If glucose levels drop below normal then the pancreas will secrete glucagon.

Glucagon will cause the release of glucose from glycogen stores as needed. Fats from fat cells will be mobilized to produce energy.

If necessary nonessential amino acids from proteins will be used to make glucose.

This scenario will be continued until the next meal brings a modest increase in glucose from a balanced meal.

Starches and Sugars

Carbohydrates, mainly sugars and starches, are high glycemic foods and produce a rapid rise in blood glucose when eaten.

These foods include bread, potatoes, white rice, and a multitude of white flour products, such as chips and crackers.

Sugary cereals and snacks like donuts, sweet rolls, cookies, candy, soft drinks, pies and cakes also produce a rapid rise in blood glucose.

Meals or snacks consisting primarily of foods that rapidly produce high blood glucose levels result in a rapid increase of insulin in the blood stream.

This is a normal response in an effort to keep blood glucose levels from going too high.

Repeated use of high glycemic foods will eventually result in many cells becoming resistant to insulin.

Insulin levels will stay high because blood glucose levels stay too high.

Eventually insulin levels do not drop as blood glucose drops, then blood glucose will be driven lower than normal. This will result in drowsiness and hunger pangs.

The “normal” addictive approach to rectify these conditions will be to ingest the same type of foods, and a roller coaster effect of blood glucose will be in full swing.

The continued use of high glycemic foods results in unstable blood glucose levels. Insulin levels will then become higher than normal, and cells will become resistant to insulin.

When cells become insensitive to insulin, the glucose needs of many cells, and therefore the body, will not be met.

Fat cells respond to high insulin levels better than other cells and excess glucose is converted to fat.

In addition high glucose levels lead to increased synthesis of cholesterol in the liver.

Such diets lead to diabetes and heart disease as attested to in many studies. But these studies are ignored by the proponents of the saturated fat-cholesterol cause of heart disease

Comparison of Jews in Yemen to Those Who Emigrated to Israel

Yemenite Jews diets consisted of animal protein and animal fats. They did not eat any sugar, and there was little heart disease or diabetes in those groups.

Yemenite Jews living in Israel had diets consisting of margarine and vegetable oils. They also consumed sugar in amounts equaling 25-30% of total carbohydrates ingested.

Diabetes and heart disease were at high levels in Yemenite Jews living in Israel.

Contributions to this page were from The Modern Nutritional Diseases by Fred and Alice Ottoboni, and Nourishing Traditions by Sally Fallon with Mary Enig.

Excesses of carbohydrates lead to modern nutritional diseases. Dietary saturated fat and cholesterol is not the cause of modern nutritional diseases.

The Home Page where Nutritional Diseases are defined.

To review the plight of isolated peoples and their experience with the white mans foods of commerce click here.


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