When someone has diabetes, the person has lost the capacity to efficiently metabolize carbohydrates; therefore, wouldn’t everyone advocate reducing the intake of carbohydrates as a result? Unfortunately, that is not the case. Many organizations and medical professionals, from registered dieticians to physicians, still have not embraced the idea of removing the main dietary influence causing high blood glucose, carbohydrates. There is still an idea that removing fats is best, to protect diabetic patients from cardiovascular disease (an erroneous myth), and that eating oatmeal for breakfast is a great way to start the day, even though every single diabetic patient knows that doing so totally raises their glucose after eating it.

How did the high carb, low fat diet become the recommended diabetic diet?

In 1971 the American Diabetes Association began recommending a low fat diet due to the fearful view that saturated fat caused cardiovascular disease, which never had science supporting that assertion, and still doesn’t. This was a increasing concern all throughout the 1970s, so that the US government decided to change its dietary recommendations in 1978 to a low fat, higher carbohydrate regimen.

That unfortunate and unscientific decision helped lead to the creation of obesity and diabetes as a substantial increase in grains and sugars replaced fats in diets. After all, high fructose corn syrup (HFCS) was invented in 1975, was added to Coke in 1985, and hit its peak in consumption in American in the 1990s. Dr. Liu did research showing that HFCS was a leading factor nutritionally in the development of obesity in Americans. And, Americans have been getting more overweight, obese and insulin resistant ever since the US government advocated the low fat, high carb diet.

HFCS is low fat, though it goes directly to the liver, and is turned into fat, causing weight gain and insulin resistance.

A British Medical Journal meta analysis found no association between eating saturated fat and heart disease, and many other studies have shown the safety overall of saturated fat.

Switching from saturated fat to carbohydrates or vegetable oils is another nutritional problem.(Also, eating partially hydrogenated oils has been a problem, and the US government is disallowing the use of those oils in foods by June 2018).

It is time to undo all those archaic recommendations and get back to treating diabetes the way the condition needs to be treated. That is, if a person cannot metabolize carbohydrates, it’s best to reduce them. The low carb diet is highly scientific. The Nutrition and Metabolism Society, www.nmsociety.org, lists numerous studies showing the scientific logic and positive results in trials designed to help patients lose weight, lower lipids and cholesterol, and get their glucose levels under good control. And, Dr. Richard Feinman, on the LCDA board, has written the definitive book on the value of the low carb diet.

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