Dr. Ron Rosedale on Insulin Part 5

whole grains

 

 

 

 

Dr. Rosedale ended up helping all of these patients, the severely high blood sugar, the end stage cardiovascular disease, the severe high cholesterol and triglycerides, the severe osteoporosis, the severe claudication, and the high cancer risk patient, with with one simple method, which was to focus on reducing their insulin levels.  This was not a surprise to him, nor should it be to us, because we know that high insulin contributes significantly to all this and more.

Somehow this has all been very effectively been kept out of the mainstream media and the public view in general, and this talk was given back in 1999, but that still remains the case for the most part, although recently, thanks to the internet, more people are being made aware of at least some of it.

It’s actually the low carb movement that is driving a lot of it, and a lot of it is coming from internet bloggers, who became curious as to why low carb works in a lot of cases and have stumbled upon the fact that it works by looking to normalize insulin levels.  That’s why it helps your blood sugar, that’s why it helps you lose the weight, lower your blood pressure, lowers your blood lipids, and so on, the obvious effects that can be easily observed and measured.

By looking into this further, they can also discover that this helps correct other conditions that aren’t so easily observed, like reducing risks for things like vascular disease, diabetic complications, liver disease, dementia, and cancer, among others.

So there is a movement of sorts afoot now and people like Ron Rosedale are finally being put into the spotlight more, as well as other spokespeople, but Dr. Rosedale is just passing along the info that’s been out there for quite a long time now, things that we have learned from the real pioneers in the field, such as the research of Dr. Roger Unger and the clinical testing of Dr. Joseph Kraft, who both dedicated their careers to this and of whom we should be very grateful that they did.

Others have taken up this work, and we are learning more and more about this all the time, even though knowledge about the effects of hyperinsulinemia and how it is the kingpin of all the metabolic disease and much of modern disease in general remains very suppressed.

There has always been a focus on the overconsumption of sugar, sucrose, and that has served to be the whipping boy of sorts, but we’re not really told why this is a problem, and in fact they tend to focus way too much on the fructose side of sucrose, and not the glucose side, which is a clear mistake, and I have written about this elsewhere on the site.

Carbohydrate intake generally is not addressed much at all, and I was on a site yesterday run by a doctor who claims that complex carbohydrates do not affect us in a bad way at all, neither refined or unrefined, and referenced a study where they fed people excess carbs for 48 hours and did see some effects, but decided that the effects were modest enough that this should not be a concern to people.

So there’s your proof he says, which is actually laughable, since the effects here occur over the long term, over a period of years actually, but they made sure that the time frame of the study was short enough that they could give this a fairly clean bill of health.  The people who believe this really want to believe it, and don’t take any convincing at all, they just want a link on their articles that pretends to be good science and it doesn’t matter if it is or not.

The attempt to pin this on fructose and not glucose is even more funny actually.  So they give people a bunch of extra cokes over what the control group gets and what do you know, the cokes group get more fat in their liver.  So there you go, we proved fructose causes fatty liver.

They don’t even stop to wonder, well how do we know it was the fructose and not the extra glucose that they were given, in equal proportion actually?  It’s glucose that raises insulin levels, and it’s raised insulin levels that cause fatty liver, but no matter, we’ve proven fructose does it with this experiment.

Then people like Robert Lustig can step up to the pulpit and preach his anti glucose gospel with all the fire and brimstone of a country preacher.

What’s being preached against here is sucrose though, and didn’t they give these people extra sucrose, so doesn’t that show that extra sucrose can cause fatty liver?  Sure it does, but does this mean that sucrose is the only type of carbohydrate that does this?

Well why they blame the fructose is that they don’t want to implicate glucose as the culprit, because this would mean that the carbohydrates that are pure glucose, starches, are at least as much of a concern and perhaps more, and this is actually the case in reality, as they raise insulin even more than sucrose does, and are all entirely metabolized as glucose.

When you test your blood sugar, what are you testing for, glucose, or fructose?  We test for glucose, and for a reason.  This is what we are concerned about as far as not wanting too much in our blood, and high blood sugar means high blood glucose.  They even managed to color the common reference for that, sugar, which means any sugar technically but people normally think of sucrose, table sugar.

So then you have people saying, well starches may not be so good for you even though they are so called complex carbs, if they are refined complex carbs, because our enzymes cut through these chemical bonds like a hot knife through butter, and that part is true.

So they make their stand by suggesting that unrefined carbs are what we want to be consuming, and this group includes a lot of self proclaimed holistic medical people, who have basically let their passion for so called real food get in the way of their looking into this at all.

So people seem to have their preference here and when you get to that they just stop thinking, and even people like Jason Fung, who is pretty aware of what goes on here, will say things like grains are OK as long as they are in the form that nature put them in, with the fiber content in grains for instance slowing down the insulin response, and this does happen.

Now Dr. Fung is one of the internet’s biggest hyperinsulinemia spokespeople, but it’s not just about peak insulin levels, and we need to realize that this stuff, net the fiber, gets metabolized to glucose in time, and especially if someone’s insulin levels are already high, then it’s not really going to matter much if the grains are digested more slowly or less so.

What makes grains stand out so much though is the other stuff in it, the gluten, the lectins, and so on, and whole grains are even more loaded with these poisons, so there’s more to consider than peak insulin levels, or even peak blood sugar levels, it’s the area under the curve we need to worry about, and the area under the curve for refined versus unrefined isn’t so different really.

If I eat a meal of whole grains, my blood sugar will go very high, and I even tried that as an experiment for a while at one time to see how much I would adapt over time, and I really didn’t.  Going up to 250 or more isn’t the plan I have for myself though, and I found that while I don’t go up as much as I would from refined grains, I stay higher for longer, there’s your area under the curve, and that’s even worse as you don’t get a chance to rest, something Dr. Fung well understands, as it’s one of his tenets.

I actually believe that whole grains are even worse than refined grains, but regardless, where the rubber meets the road here is with the diabetics who just don’t believe the mantras thrown out at them, they actually test themselves after consuming whole grains and then have to face the ugly truth that they just can’t tolerate the stuff, that it produces blood sugar levels unacceptable to them.  The rest of us are just told to consume it and don’t bother even paying attention, and it’s never good to fly blind.

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