Nutritionist cure for diabetes

Diabetic medications and insulin are used in the treatment of diabetes. The aim is to reduce the blood glucose level which we can check with a glucometer.  These are never to cure or reverse diabetes since as soon as the effects are gone, your body’s inability to control sugar remains.

If you are able to control your blood sugar level to such an extent that even without medications you remain within the normal level, you have cured yourself of diabetes.

You can do this by adopting ketogenic or low carbohydrate high fat diet.  It is absolutely critical that you choose the good fats and oils however.

For  a program designed by a nutritionist which has been successfully used by thousands, check it out here.

Reverse Diabetes Naturally

Since sugar comes mainly from the food, the most important step in the control of diabetes is to reduce the amount of sugar and carbohydrate in the diet.

It used to be thought that our body, especially the brain, must have glucose to be used as fuel in order to function properly.  However, we now know that all cells in our body can use fats as energy sources.

There is no absolute requirement for sugar.  However, if you are already on medications for diabetes or insulin injections, there is a danger to reduce sugar too drastically without simultaneously reducing medications or insulin injection since this might put you into hypoglycemia.  You may need medical supervision for this.

This program offers natural diabetes reversal to enable you to reduce or even discontinue medications or insulin injection and has been successfully used by thousands of patients.  Check it out here.

Fats and Oils

Fats and oils are terms used interchangeably.  When it is liquid, it is called oil but when it is solid, it is fat.

Biochemically, fats and oils have a backbone of carbon atoms of varying lengths.   Long chain fats like in animal fats have chains of up to 24 carbon atoms.

Each carbon atom in the molecule can form four bonds.  When all bonds are single, the fat is saturated.  When double bonds exist, the oil is unsaturated.  By convention, the polyunsaturated fats like Omega 3, 6, 9 are named depending on the location of the first double bond.

The double bonds in the polyunsaturated fats and oils allow the molecules to bend and fold.  Thus, these molecules have unique three-dimensional configurations which are absolutely critical for our cells to function properly.

These polyunsaturated fats and oils are called essential fatty acids for two reasons.  The first is that our body is not able to produce these.  They have to come from our diet.  The second, more important reason is that they are need for the proper functioning of our cells.

The Cell Membrane

Our body have trillions of cells.  Each cell has a cell membrane which is essentially two layers of fat, the so-called phospholipid bilayer, which keeps the cell intact. Most of the fat in the cell membrane is saturated, thus giving the cell its strength and rigidity.

The cell membrane has special channels through which substances can enter and leave the cells.  In addition, there are specific receptors for hormones through which the cells can interact and communicate with the -environment.  In the case of glucose, there are special insulin receptors.

Polyunsaturated fats are essential

It is for these special channels and receptors that we need the polyunsaturated or essential fatty acids.  Thus, we need the omega 3 and omega 6 from our diet to maintain the integrity of our cell membrane structure and functions.

There is a crucial point which is missed in most main-stream nutritional advice which advocates increasing our intake of the so-called essential fatty acids in margarine and vegetable oils high in polyunsaturated fat.

The double bonds in the polyunsaturated fat, while allowing the molecule to fold and bend and thus assume a unique three-dimensional configuration, are very delicate and unstable.  The damage can occur in the presence of heat, light and oxygen, which is why these vegetable oils can turn rancid when left for any length of time.

Trans-fats

The aim of the processing and hydrogenation is to make the  oil more stable.  In the process, all kinds of altered(damaged) fats are produced.  In the extreme case, trans-fats are produced. These are saturated fats but they are different from the saturated fats that our body produces. Even when the damage is not so extreme, as claimed by manufacturers of the so-called trans-fat free margarine, the result is still the same since any alteration to the original configuration is detrimental.  In fact, mega trans-fats is a term used to describe these altered and oxidized polyunsaturated fat.

Each cell in our body requires the natural, undamaged and unprocessed polyunsaturated fats so that the special channels and special receptors of the cell membrane can be maintained.  Any alteration to the structure of the fat will result in damage to the structure of the cell membrane and its crucial functions in maintaining the integrity of the channels and receptors.  The cells cannot function properly.  This is the start of what we now call the degenerative diseases of the modern world including heart disease, diabetes, cancer, arthritis and other inflammatory diseases.

Our body cannot make these essential fatty acids and has no mechanism to convert the altered and damaged polyunsaturated fats back to their original configurations, these damaged fats persist in our body for a long time.  In fact, the half life of fat in our body is 500 days. Since most of us are adding to our reservoir of damaged polyunsaturated fats daily through our consumption of margarine and vegetable oils like sunflower, corn, soy and canola, the destruction never ends until death ensues.

This is perhaps another one of those ‘science that has gone wrong’ stories which have caused so much ill health and suffering around the world. Read more about these in <Pandora Lab: Seven Stories of Science Gone Wrong>.

The Margarine Story

Margarine is made from vegetable oils high in polyunsaturated fats like sunflower, corn, soy or canola oils.  Due to the complexity of their molecules, these oils remain liquid even when cold. How then do we turn these oils into solid margarine?

The manufacturing process is called hydrogenation.  In essence, hydrogen is added, under high pressure and high temperature, in the presence metallic catalysts including cobalt, nickel and aluminium.  The resulting solid margarine is then further processed and colored to make it look like butter.  More details of the manufacturing process can be found here.

At one stage, margarine was colored pink in the US to distinguish it from butter.  In fact, <Pink Margarine> is the title of an interesting book on the conspiracy theory regarding margarine.

In the hydrogenation process during the manufacture of margarine, the structure of the molecule is altered.  The idea is to make the polyunsaturated fat more stable, but the end result is not the same natural saturated fat as is found in butter.  In effect, trans-fats are produced.  This is a change in the double bond configuration which is originally cis.  The change in the molecule results in an alteration of the three-dimensional configuration of the oil, with dire consequences.