Reversing Type II Diabetes

 How to Reverse Type 2 Diabetes

By: Bob Colling  Traditional Naturopath

This will be the first of a series of articles addressing the root cause of Type 2 Diabetes…The short version :  Carbs do not cause Type 2 diabetes, meat does!                                                                                     (discussion and scientific studies provided below)

High blood sugar is just a symptom, the dis-ease is insulin resistance syndrome.

So what causes insulin resistance.

This is the big question. Treating the symptom and not the cause is the typical western medicine approach. We need to look beyond symptomology and address  epidemiology and  the  root cause. . The fact is, the biggest consumer of sugar and the organs most affected by insulin, are your muscles, autonomic nerves system and endocrine complex. I find it ridiculous that people talk about insulin as some kind of evil, awful hormone. Why would we be created to have such of a destructive  hormone  in every single person? Insulin is only a problem when the body is resistant to insulin.

To much of a load is placed on the pancreas to produce insulin when the cells are starved screaming for energy.  But the cells are disrupted and blocked from receiving it. The body is flooded with insulin but the transport machinery has a monkey wrench wedged into the  gears. The body gets insulin burn out. It simply refuses to process any more. To boil it all down , eating meat and animal proteins and fats is one of the primary causes of insulin resistance Type II Diabetes and obesity.

Most think because insulin and blood sugars go up, the cause is the carbs and sugars. But actually the chain of events created from the steady diet of animal products creates an over worked stomach , Gut , pancreas, endocrine complex and liver. The myocellular fats deposited in the lymphatic system, muscles and around the cell walls prevent the cells from producing insulin receptors and disrupting the flow of insulin and sugar metabolism within and at the cellular level. The cell are screaming “More Energy!” but the energy is trapped out side the cell walls. This is the cause of increased blood sugars. The fat body gets to a point it can’t process the glucose (sugars) and can’t burn off the fat either.  Insulin serves a vital purpose, which is to get the fuel into the cells, and muscle needs glucose to generate fuel.

Our bodies are built to live on sugar.

Insulin is supposed to join to an insulin receptor on the surface of the muscle cell which allows the sugar to enter the cell body and then be utilized to produce energy in the mitochondria. In fact, the healthiest people in the world eat tons of carbs. The Sardinians and the Okinawans eat 80% of their calories from starches and yet their insulin levels are not sky high, and their blood sugars are normal.

We do not get mysterious diseases.

Most times the early symptoms are precursors to a developing long term issue.  Illness does not happen by chance and pop up overnight like mushrooms.  . Diabetes, heart disease, cancer, hypertension, irritable bowel, autoimmune disease, intercellar cystitis, nerve compression syndrome are all coming from the same problem. We are poisoning ourselves and our environment with each and every bite and it has to stop. It disturbs me to see so many sick people turn to their DR’s, while there is no discussion about food and it’s relation to their overall health and well being..

I think Wendall Berry put it best when he said,

“the problem is we have a healthcare industry that doesn’t care about food and a food care industry that doesn’t care about health.”

The Scientific studies?

Dr. Lawrence David did a interesting  study showing that you could substantially   alter your gut biome when you eat meat, short and long term meat consumption can specifically create inflammatory bacteria. He was interviewed after the results were printed in the prestigious journal, Nature.  http://www.nature.com/nature/journal/v505/n7484/full/nature12820.html

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3957428/

Here are his comments:

“I mean, I love meat,” says microbiologist Lawrence David, who contributed to the study and is now at Duke University. “But I will say that I definitely feel a lot more guilty ordering a hamburger … since doing this work,” he says.