An extremely well presented essay
>From another list:
Chuck
Fender: exclamation after finding a lost girl!
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Part 4
The receptors self-regulate.
If you want to know if insulin sensitivity can be restored to its original
state, well, perhaps not to its original state, but you can restore it to
the state of about a ten year old.
One of my first experiences with this, I had a patient who literally had
sugars over 300. He was taking 200+ units of insulin, he was a bad
cardiovascular patient, and it only made sense to me that you don't want to
feed these people carbohydrates, so I put him on a low carbohydrate diet.
He was an exceptional case, after a month to six weeks he was totally off
of insulin. He had been on 200 some units of insulin for twenty-five years.
He was so insulin resistant, one thing good about it is that when you lower
that insulin, that insulin is having such little effect on him that you can
massively lower the insulin and its not going to have much of an effect on
his blood sugar either. 200 units of insulin is not going to lower your
sugar any more that 300 mg/deciliter.
You know that the insulin is not doing much. So we could rapidly take him
off the insulin and he was actually cured of his diabetes in a matter of
weeks. So he became sensitive enough, he was still producing a lot of
insulin on his own, then we were able to measure his own insulin and it was
still elevated, and then it took a long time, maybe six months or longer to
bring that insulin down.
It will probably never get to the point of the sensitivity of a ten year
old, but yes, your number of insulin receptors increases, and the activity
of the receptors, the chemical reactions that occur beyond the receptor
occur more efficiently.
You can increase sensitivity by diet, that is one of the major reasons you
want to take Omega 3 oils. We think of circulation as that which flows
through arteries and veins, and that is not a minor part of our
circulation, but it might not even be the major part. The major part of
circulation is what goes in and out of the cell.
The cell membrane is a fluid mosaic. The major part of our circulation is
determined by what goes in and out. It doesn't make any difference what
gets to that cell if it can't get into the cell. We know that one of the
major ways that you can affect cellular circulation is by modulating the
kinds of fatty acids that you eat. So you can increase receptor sensitivity
by increasing the fluidity of the cell membrane, which means increasing the
omega 3 content, because most people are very deficient.
They say that you are what you eat and that mostly pertains to fat because
the fatty acids that you eat are the ones that will generally get
incorporated into the cell membrane. The cell membranes are going to be a
reflection of your dietary fat and that will determine the fluidity of your
cell membrane. You can actually make them over fluid.
If you eat too much and you incorporate too many omega 3 oils then they
will become highly oxidizable (so you have to eat Vitamin E as well and
monounsaturates as well) There was an interesting article pertaining to
this where they had a breed of rat that was genetically susceptible to cancer.
What they did was they fed them a high omega 3 diet, plus iron, without any
extra Vitamin E and they were able to almost shrink down the tumors to
nothing, because tumors are rapidly dividing. This is like a form of
chemotherapy, and the membranes that were being formed in these tumor cells
were very high in omega three oils, the iron acted as a catalyst for that
oxidation, and the cells were exploding from getting oxidized so rapidly.
So omega 3 oils can be a double edged sword.
Most food is a double edged sword.
Like oxygen and glucose, they keep us alive and they kill us, eating is the
biggest stress we put on our body and that is why in caloric restriction
experiments you can extend life as long as you maintain nutrition. This is
the only proven way of actually reducing the rate of aging, not just the
mortality rate, but the actual rate of aging, because eating is a big stress.
It has actually been shown by quite a number of papers that resistance
training for insulin resistance is better than aerobic training. There are
a variety of other reasons too. Resistance training is referring to
muscular exercises. If you just do a bicep curl, you immediately increase
the insulin sensitivity of your bicep. Just by exercising, and what you are
doing is you are increasing the blood flow to that muscle. That is one of
the factors that determines insulin sensitivity is how much can get there.
It has been shown conclusively that resistance training will increase
insulin sensitivity.
Back to the macronutrients because that is real simple, you don't want very
much in the way of non-fiber carbs, fiber carbs are great, you are going to
get some non-fiber carbs. Even if you just eat broccoli you are going to
get some non-fiber carbs. That is OK since at least for the most part you
are getting something that is really pretty good for you. Protein is an
essential nutrient.
You want to use it as a building block because your body requires protein
to repair damage and replenish enzymes. All of the encoded instructions
from your DNA are to encode for proteins. That is all the DNA encodes for.
You need protein, but you want to use it as a building block, but I don't
believe in going over and above the protein that you need to use for
maintenance, repair and building blocks.
I don't think you should be using protein as a primary fuel source. Your
body can use protein very well as a fuel source. It is good to lose weight
while using it a s a fuel source because it is an inefficient fuel source.
Protein is very thermogenic, it produces a lot of heat, which means that
less of it is going into stored energy, more is being dissipated. Just like
throwing a log into a fireplace.
Your primary fuel should be coming from fat.
So you can calculate the amount of protein a person requires, or at least
estimate it by their activity level. The book Protein Power actually went
very well in to this. You have to calculate how much protein is required by
their activity level and their lean body mass. There is still some gray
area as to how many grams per kilogram of lean body mass, depending on the
activity that person requires.
Anywhere perhaps one to two grams of protein per kilogram of lean body
mass, maybe even a little bit higher if someone is really active.
You don't want to go under that for very long. I'd say that it is better to
go over than to go under that amount for very long. But I especially don't
want my diabetic patients, which means all of us, because in a very real
sense we really all have diabetes, it is just a matter of degree, we all
have a certain degree of insulin resistance.
If you can cure a diabetic of diabetes, you can do the same thing to a
so-called non-diabetic person and still improve that person. I want to
improve my insulin sensitivity just as much as I do my diabetics because
insulin sensitivity is going to determine for the most part how long you
are going to live and how healthy you are going to be. It determines the
rate of aging more so than anything else we know right now.
What about supplements such as Chromium for example?
Chromium, it depends on whom you are dealing with, but are we talking about
a diabetic patient, who is supposed to be the topic of this talk, yes, all
my diabetics go on 1,000 mcg. of chromium, some a little bit more if they
are really big people. Usually 500 mcg for a non-diabetic. It depends on
their insulin levels.
I don't care so much what their sugar levels are, I care what their insulin
levels are, which is a reflection of their insulin sensitivity. We are
talking about hyperinsulinemia or non-hyper-insulinemia. Its insulin we
should be concerned about.
I use a lot of supplements. What you really want to do, and my purpose
mostly is to try to convert that person back into being an efficient burner
of fat. We talked about when you are very insulin resistant and you are
waking up in the morning with an insulin that is elevated, you cannot burn
fat, you are burning sugar.
They don't know how to burn fat anymore and that is your best fuel.
One of the reasons that sugar goes up so high is because that is what your
cell is needing to burn, but if it is so insulin resistant it requires a
blood sugar of 300 so that just by mass action some can get in to the cell
and be used as fuel. If you eliminate that need to burn sugar, you don't
need such high levels of sugar even if you are insulin resistant.
So you want to increase the ability of the cells in the body to burn fat.
You want to make that glucose burner into a fat burner. You want to make a
gasoline burning car into a diesel burning car. Did anyone ever look at the
molecular structure of diesel fuel in your spare time? It looks almost
identical to a fatty acid. There is a company right now that can tell you
how to alter vegetable oil to use in your Mercedes. It's just a matter of
thinning it out a little bit. It is a very efficient fuel.
You can look at other variables that will give you some idea too such as
triglycerides. If they are very sensitive to high levels of insulin, they
come in with insulin levels of 14 and they have triglycerides of 1000, then
you would treat them just as you would if they had an insulin level of 50.
It gives you some idea of the effect of the hyperinsulinemia on the body.
You can use triglycerides as a gauge, which I often do. The objective is to
try to get the insulin level just as low as you possibly can. There is no
limit. They classify diabetes now as a fasting blood sugar of 126 or
higher. A few months ago it might have been 140. It is just an arbitrary
number, does that mean that someone with a blood sugar of 125 is
non-diabetic and fine? If you have a blood sugar of 125 you are worse than
if you had a blood sugar of 124. Same with insulin. If you have a fasting
insulin of 10 you are worse off than if you had an insulin of 9. You want
to get it just as low as you can.
With athletes, let's think about that. What is the effect of carbohydrate
loading before an event. What happens if you eat a bowl of pasta before you
have to run a marathon. What does that bowl of pasta do? It raises your
insulin. What is the instruction of insulin to your body?
To store energy and not burn it. I see a fair amount of athletes and this
is what I tell them, you want everybody, athletes especially, to be able to
burn fat efficiently. So when they train, they are on a very low
carbohydrate diet. The night before their event, they can stock up on sugar
and load their glycogen if they would like.
They are not going to become insulin resistant in one day. Just enough to
make sure, it has been shown that if you eat a big carbohydrate meal that
you will increase your glycogen stores, that is true and that is what you
want. But you don't want to train that way because if you do you won't be
able to burn fat, you can only burn sugar, and if you are an athlete you
want to be able to burn both.
Few people have problems burning sugar if they are an athlete, but they
have lots of problems burning fat, so they hit the wall. And for a certain
event like sprinting it is less important, truthfully, for their health it
is very important to be able to burn fat, but a sprinter will go right into
burning sugar. If you are a 50 yard dash man, whether you can burn fat or
not is not going to make a huge difference in your final performance.
Beyond your athletic years if you don't want to become a diabetic, and if
you don't want to die of heart disease and if you don't want to age
quicklyÂ…It is certainly not going to do you any harm to be able to burn fat
efficiently in addition to sugar.
Vanadyl Sulfate is an insulin mimic, so that it can basically do what
insulin does by a different mechanism. If it went through the same insulin
receptors, then it wouldn't offer any benefit, but it doesn't, it actually
has been shown to go through a different mechanism to lower blood sugar, so
it spares insulin and then it can help improve insulin sensitivity. On
someone who I am trying to really get their insulin down I go 25mg 3X/day
temporarily.
I put people on glutamine powder. Glutamine can act really as a brain fuel,
so it helps eliminate carbohydrate cravings while they are in that
transition period. I like to give it to them at night and I tell them to
use it whenever they feel they are craving carbohydrates. They can put
several grams into a little water and drink it and it helps eliminate
carbohydrate cravings between meals.
It is a high protein diet that will increase an acid load in the body, but
not necessarily a high fat diet. Vegetables and greens are alkalinizing, so
if you are eating a lot of vegetables along with your protein it equalizes
the acidifying effect of the protein. I don't recommend a high protein
diet. I recommend an adequate protein diet.
I think you should be using fat as your primary energy source, and fat is
kind of neutral when it comes to acidifying or alkalinizing. In general,
over 50% of the calories should come from fat, but not from saturated fat.
When we get to fat, the carbohydrates are clear cut, no scientist out there
is really going to dispute what I've said about carbohydrates.
There is the science behind it. You can't dispute it. There is a little bit
of a dispute as to how much protein a person requires. When you get to fat,
there is a big grey area within science as to which fat a person requires.
We just have one name for fat, we call it fat or oil. Eskimos have dozens
of names for snow and east Indians have dozens of names for curry. We
should have dozens of names for fat because they do many different things.
And how much of which fat to take is still open to a lot of investigation
and controversy.
My take on fat is that if I am treating a patient who is generally
hyperinsulinemic or overweight, I want them on a low saturated fat diet.
Because most of the fat they are storing is saturated fat. When their
insulin goes down and they are able to start releasing triglycerides to
burn as fat, what they are going to be releasing mostly is saturated fat.
So you don't want to take anymore orally. There is a ration of fatty acids
that is desirable, if you took them from the moment you were born, but we
don't, we are dealing with an imbalance here that we are trying to correct
as rapidly as we can.
You have plenty of saturated fat. Most of us here have enough saturated fat
to last the rest of our life. Truthfully. Your cell membranes require a
balance of saturated and poly-unsaturated fat, and it is that balance that
determines the fluidity. As I mentioned, your cells can become over-fluid
if they don't have any saturated fat.
Saturated fat is a hard fat. We can get the fats from foods to come mostly
from nuts. Nuts are a great food because it is mostly mono-unsaturated.
Your primary energy source ideally would come mostly from mono-unsaturated
fat. It's a good compromise. It is not an essential fat, but it is a more
fluid fat. Your body can utilize it very well as an energy source.
Animal proteins are fine and are good for you, but not the ones that are
fed grains.
Grainfed animals are going to make saturated fat out of the grains.
Saturated fat in nature occurs to a very tiny degree. Not in the wild there
is very little saturated fat out there. If you talk about the Paleolithic
diet, we didn't eat a saturated fat diet. Saturated fat diets are new to
mankind. We manufactured a saturated fat diet by feeding animals grains.
You can consider saturated fat to be second generation carbohydrates. We
eat the saturated fats that other animals produce from carbohydrates.
Zone was a good diet compared to the American diet it was unusual. Is it an
optimal diet? No. Is it optimal for what is known today about nutrition, it
is not. He is stuck in this mold he can't get out of but now he is trying
to get out of it through the back door. Initially the author spoke about
how it made no difference if you got your carbohydrate from candy or
vegetables.
The Volkswagen was a good car, but eventually they had to change it to keep
up with modern technology. What he is doing now is changing his recipes so
that the 40% carbohydrates are coming primarily from vegetables, and the
carbohydrates are going way down because he knows that if he doesn't it's
not as good a diet.
I would go 20% of calories from carbs. Depending on the size of the person,
25 to 30% of calories from protein, and 60-65% from fat. You can get
non-grain fed beef.
Insulin is not the only cause of disease.
There are other considerations such as iron. We know that high iron levels
are bad for you. If a person's ferritin is high, red meat is out for a
while, till we get their iron down. SO there are other things involved
about if we are going to allow a person to eat red meat or not.
There is a great deal of difference between a non-grain fed cow and a grain
fed cow.
Non-grain fed will have only 10% or less saturated fat. Grain fed can have
over 50%.
There is a big difference. A non-grain fed cow will actually be high in
Omega 3 oils. Plants have a pretty high percentage of Omega 3, and if you
accumulate it by eating it all day, every day for most of your life, your
fat gets a pretty high proportion of Omega 3. I would try for 50% oleic
fat, and the others would depend on the individual, but about 25% of the
other two.
In a fat diabetic I would probably go down on the saturated fat and go 60%
oleic. I would go 1 to 1 on the omega 6 to 3, that would be therapeutic.
The maintenance ratio would be about 2.5 to 1 omega 6 to 3. Arachadonic
acid, DHA, to EFA. Therapeutic, I would go lesser on the saturated fats. I
would try to do most of this through diet. There are some practicalities
involved. I would ask the person if they like fish and if they practically
puke in front of me they are going on a tablespoon of cod liver oil, the
best brand is made by Carlson which doesn't taste fishy at all.
There are probably some others too that are okay. Most people end up going
on a supplement of Omega 3 oils because most of them are not going to eat
enough fish to get it, which would be about four days a week, and it can't
be overcooked etc., it is a little hard to get that much entirely from diet.
I like sardines if they will eat them. Sardines are a very good therapeutic
food. They are baby fish so they haven't had time to accumulate a bunch of
metal. They are smoked so they are not cooked and the oil is not spoiled in
them. You have to eat the whole thing. Not the boneless and skinless. You
need to eat all the organs and they are high in vitamins and magnesium.
DNA glycates.
So if people are worried about chromosomal damage from chromium, what they
should really be worried about instead is high blood sugar. DNA repair
enzymes glycate as well. Insulin is by far your biggest poison. They
disproved that study that was against chromium many times. They showed that
it only happens if you put cells in a petrie dish with chromium but in vivo
studies prove otherwise. The lowering of insulin is going to be better than
any possible detriment of any of the therapies you are using. Insulin is
associated with cancer, everything.
Insulin should be tested on everybody repeatedly, and why it is not is only
strictly because there hasn't been drugs till recently that could effect
insulin, so there is no way to make money off of it. Fasting insulin is one
way to look at it, not necessarily the best way. But it is the way that
everybody could do it. Any family doctor can measure a fasting insulin.
There are other ways to measure insulin sensitivity that are more complex
that we do sometimes.
We use intravenous insulin and watch how rapidly their blood sugar crashes
in a fasting state in 15 minutes and that assesses insulin sensitivity,
then you give them dextrose to make sure they don't crash any further.
There are other ways that are utilized to directly assess insulin
sensitivity, but you can get a pretty good idea just by doing a fasting
insulin.
Designes for Health Institute
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Related Articles:
Low Grain Guide To Health
Lower Your Grains & Lower Your Insulin Levels! A Novel Way To Treat
Hypoglycemia
Insulin Receptors in Brain Tied to Appetite and Weight Gain
Insulin May Raise Homocysteine
http://www.mercola.com/2001/jul/14/insulin4.htm
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