Vegan propaganda webinar

Sunny_Bunny_

I came across this Facebook post about a webinar called Mastering Diabetes that's utilizing all of the misrepresented data that was also in the What the Health.

http://masteringdiabetes.mindfuldiabetic.com/webinarregistration

There's a debate they are actively participating in on their Facebook page.
https://www.facebook.com/masteringdiabetes.org/posts/1585627344842302:0

Sunny_Bunny_

I had to cut my post short because I'm at work and they expected me to work and stuff...

Anyway, I just thought I'd share my interaction with them so far.
I seem to have presented them with something they never considered before.


They are basically saying that ketogenic diets make a person insulin resistant and therefore greater risk of becoming or staying diabetic.
It's all centered around their method of calculating insulin to carb ratios where they calculate their daily insulin usage as a T1D by dividing it by how many carbs they eat. Then they divide their insulin usage when they "tried" low carb by only the ingested carbs completely ignoring that their body also made glucose and that must be figured into their calculation.

Sunny_Bunny_

This is the link by Dr Mark Hyman they kept sharing as an example of proving their idea of becoming insulin resistant. As in the same way of pre diabetes. Not in the way of simple down regulation of insulin production, also known as basal insulin, due to eating lower carbs.

http://drhyman.com/blog/2014/08/18/one-test-doctor-isnt-save-life/

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Dragonwolf

Long before your blood sugar rises, your insulin spikes. High insulin levels are the first sign that can precede type 2 diabetes by decades, Damage begins with even slight changes in insulin and blood sugar.

A two-hour glucose tolerance test can help detect high insulin levels.

*facepalm*

The sad part is that he's on the right track regarding insulin resistance and hyperinsulinemia. However, any test measuring glucose isn't nearly as good as...you know...measuring the insulin (whodda thunk it). It's called a glucose tolerance test for a reason.

Measuring glucose to determine insulin levels is like measuring the temperature of the water in a pool in order to get the ambient air temperature -- yeah, it kinda works in that when it's hot for an extended period of time, the pool temperature is going to rise, so if your pool is bathwater warm, it's probably pretty damn hot out...but it has to be hot out for a while for that temperature to rise significantly.

The better measures for hyperinsulinemia for people who still produce it are C-Peptide and fasting insulin. C-Peptide is the other half of the precursor to insulin, making it accurate even when the person produces antibodies to insulin, itself. Fasting insulin gives you a point-in-time measure of insulin directly. People who don't produce their own insulin have their measurement pretty much built in (as long as the fact that insulin is required specifically to modulate GNG when glucose intake falls below ~100g is taken into account).

And yes, ketogenic people will fail the glucose tolerance test, but it's not because they have dysfunctional insulin resistance, but rather because they have essentially functional insulin resistance (known as physiological insulin resistance) -- the body reserves exogenous glucose for the parts that can only run on glucose. Additionally, keto-adapted people are essentially no longer "glucose-adapted":

As an aside, I think there is confusion between PIR and the general glucose intolerance that develops from being consistently low carb. Not a problem if you intend to stay low carb and don't have to take an OGTT. This is advice from Dr Michael Eades on how to prepare for an OGTT if you are following a low carb diet and the reasons why:

"Following a low-carb diet makes one a little glucose intolerant, which is the reason that the instructions for a glucose tolerance test always include the admonition to eat plenty of carbs in the week before the test. Why? Because all the macronutrients–glucose, fat and protein–are broken down by enzymes during the metabolic process. And all the enzymes necessary for the metabolism of the various macronutrients are made on demand but not immediately.

If you are on a high carbohydrate diet, then you will have plenty of enzymes on hand to deal with the carbohydrates you consume. If you switch to a low-carbohydrate diet, it takes a while to manufacture the enzymes in the quantities needed to deal with the extra fat and protein that your metabolic system hadn't been exposed to. This deficiency of protein/fat metabolizing enzymes is the reason people starting a low-carb diet become so easily fatigued–they've got plenty of enzymes on hand to break down carbs, they just don't have the carbs to metabolize. Once they produce the enzymes necessary to deal with the load of protein and fat, which takes a few days, they become low-carb adapted and no longer feel fatigued.

Once people become low-carb adapted then the same thing happens if they go face down in the donuts. They don't have the enzymes on board to deal with the sudden influx of glucose, and, as a consequence, their blood sugar spikes higher than it would on a person eating the same amount of carbohydrate who is already carb adapted."

Sunny_Bunny_

Thank you for the knowledge bomb @Dragonwolf

There has been talk about the webinar in the Optimizing Nutrition Facebook page too. Marty Kendall has worked up this response to it.

https://docs.google.com/document/d/1hopf8SsLwjq34Fv4cxEKRlvdro59IQ_O_5qY5kKXxXw/mobilebasic