SOLUTION FOR TYPE 2 DIABETES

In Type 2 diabetes, low quality food (low in nutrients, high in fat and sugar) and too much protein (meat) create excess free radicals which damage cell membranes. This is by far the most common cause of Type 2 diabetes.

The solution for helping the body heal the most common cause of type 2 diabetes is vegetarian diet, a mineral supplement of manganese, zinc, and selenium (especially selenium), and a supplement of omega 3 essential fatty acid (perilla oil or flax seed oil). A common cause of type 2 diabetes – high protein diets (high in meat and dairy) and low quality food (high in fat or sugar) create excess free radicals which damage cell membranes, which makes the membranes less able to respond to insulin, which causes type 2 diabetes. Type 2 diabetes affects about 18 million people in this U.S.

The increase in children developing type 2 diabetes is likely chemical contamination (endless food additives including bisphenol A), not genetic causes.

Common Cause Of Type 2 Diabetes

According to the popular book The China Study, page 152, “When Anderson’s type 2 patients ate the high-fiber low-fat [vegetarian] diet, the results were even more impressive. Of the twenty-five type 2 patients, twenty-four were able to discontinue their insulin medication!”

The author of the book doesn’t inform the reader why switching to a vegetarian diet reduces type 2 diabetes so much. The breakdown of protein and fat and some food additives at the cellular level (metabolism) creates more free radicals than the break down of carbohydrates. Free radicals cause free radical damage, including damage to cell membranes, causing type 2 diabetes. (There are other causes of type 2 diabetes.) Meat and dairy are high in protein and contains varying amounts of saturated fat. Plant food contains much less protein than meat and dairy and almost all plant food has no saturated fat. A vegetarian diet creates far fewer free radicals than meat and dairy. Moreover, antioxidants neutralize free radicals. Plant food is high in antioxidants, but meat and dairy are very low in antioxidants.

If fat and protein create more free radicals than carbohydrates, does that make sugar (a carbohydrate) less likely to cause type 2 diabetes that fat and protein? No. Sugar is a concentrated form of carbohydrates. The number of carbohydrates in sugar is much higher than the number of carbohydrates in fruits and vegetables – you eat more carbohydrates in a spoonful of sugar than in a spoonful of any fruit or vegetable (including juice). More precisely, 6 grams of sugar has 6 grams of carbohydrates, while 6 grams of any fruit or vegetable has much less than 1 gram of carbohydrates. So a sugary diet creates as much or more free radicals than protein and fat. This is the first reason why too much sugar causes type 2 diabetes, the second being too much sugar and highly concentrated sugar wears out the pancreas.

Protein, Fat, and Free Radicals

A third of a pound of meat is a fairly normal size serving of protein in the U.S. and contains about 50 grams of protein. The RDA for protein for adults is 50 grams. Three meals of a third of a pound of meat is 3 times more protein than the RDA, and thus 3 times more free radicals than necessary.

The RDA for saturated fat is 20 grams. All animal fat is saturated fat. Breakfast foods containing heavy cream, cheese, or cream cheese usually contain a fair amount of fat. Lunch and dinner are fairly similar in fat content in the U.S. “85%” ground beef is 15% fat. A third of a pound of 85% hamburger contains (.333 X .15) .05 pounds of fat. One pound equals 457 grams. A third of a pound of 85% ground beef contains about (.05 x 457) 23 grams of fat, which is 1.15 times more than the RDA for saturated fat. Three meals including meat contains approximately (.15+1.15+1.15) 2.5 times more saturated fat than needed and thus creates 2.5 times more free radicals than necessary.

Plant fat (oil) is either unsaturated or polyunsaturated. Unsaturated fats are not broken down (creating free radicals) and have many uses in the body. Polyunsaturated fats are also not broken down and used by the body. (Recent research is showing that areas of the body prone to free radical damage are areas high in polyunsaturated fats.) A very few plants do contain saturated fat. Coconut oil and palm kernel oil contain saturated fat and are found mostly in junk food. Avocados also contain saturated fat. So there’s no need to do the math on plant fat (plant oils).

Putting the numbers for protein and fat together, at least 5 times more free radicals are created by the common meat and dairy diet than the RDA for protein and fat. Countries that eat the most amount of protein eat the most amount of meat and dairy and have the worst rates of degenerative disease, including type 2 diabetes. Countries that eat the least amount of meat have the lowest rate of degenerative disease. Changing to a vegetarian diet with an occasional serving of meat, ensures smaller but healthier amounts of protein and fat.

In summary, diets that include mostly meat and dairy diets have the worst of both worlds; too much protein and fat creating too many free radicals and no antioxidants to neutralize the free radicals being created. Meat and dairy is not self sufficient food when it comes to free radicals. On the other hand, plant food has the best of both worlds; not too much protein and no saturated fat and plenty of antioxidants to neutralize the free radicals created from the moderate amount of protein in plant food. Plant food is self sufficient in terms of free radicals, excluding when eating just one component of a plant (flour, sugar). Plant food reduces free radical damage, while meat and dairy contribute to free radical damage and therefore increases the chances of developing type 2 diabetes, or increasing the severity of type 2 diabetes.

Know Your Sugars

Xylitol is the best sugar there is. Xylitol doesn’t raise blood sugar, helps with ear infections, just as sweet as table sugar, naturally found in the fiber of many fruits and vegetables, commercially derived from corn and birch trees, doesn’t cause dental cavities, and has a net effect of zero carbohydrates. Xylitol is dangerous to dogs.

While xylitol has a chemical sounding name, it is a natural, non synthetic chemical. Xylitol is DANGEROUS for dogs, causing dogs seizures and dangerously low blood sugar within 30 minutes. If you decide to use xylitol and have a dog or a visiting dog, make sure food made with xylitol is not given to the dog(s).

Technical names that end in “ose” are sugars. During digestion all sugars are broken down into molecules of glucose. Glucose is used by all cells of the body. Glucose is found in fruits, vegetables, and grains.

Sucrose is made from sugar cane and is known as table sugar. Fructose is found in fruit and is converted to glucose 6 times more slowly than sucrose. Lactose is the natural sugar found in milk and does not raise blood sugar quickly. Maltose is made from fermented barely and rice. Maltose does not raise blood sugar quickly.

High fructose corn syrup raises blood sugar very quickly very high and should be avoided, especially in liquid foods. Spare your pancreas the stress by avoiding high fructose corn syrup.

Unrefined Sugar is natural cane sugar without the natural water content. Molasses is what’s removed in turning cane sugar into white sugar. Honey of course is made by bees from flower nectar. Honey contains glucose, fructose, and sucrose, and raises blood sugar pretty quickly.

Stevia is a sugar made from the leaves of a South American shrub and does not raise blood sugar enough to cause insulin release, yet it still tastes sweet. It does have a slight taste to get use to.

Splenda (also called sucralose) is chlorinated sucrose. Critics complain that there are no long term studies on Splenda and therefore its long term safety is unknown. Most sugar substitutes used in food products today is Splenda. Splenda has just about completely replaced Nutra-Sweet (aspartame). According to some, Nutra-Sweet is not so safe.

The Solution In Detail