Diabetes ... Asian, African and Caribbean descent
TheVimFuego
Posts: 2,412 Member
http://www.bbc.co.uk/news/health-19545697
British people of South Asian, African or African Caribbean descent are significantly more likely to develop Type 2 diabetes than their European counterparts, researchers have warned.
Half had developed the disease by the age of 80 in a study of 4,200 people living in London - approximately twice the figure for Europeans.
The researchers said the rates were "astonishingly high".
She warned this could be a sign of things to come with the potential for soaring levels of diabetes around the world as more people lived in cities and enjoyed a calorie-rich diet.
CITIES ... CALORIES! It's not bleeding difficult to work out it's not a "calorie-rich" diet that's doing it.
It's introducing a sugar and starchathon onto people who genetically are not able to cope with it (even less than those from London, who have been eating sugar/starch for longer).
Look, I'm sorry, but isn't diabetes a problem with insulin? Isn't insulin resistance the prior step? Isn't insulin resistance caused by insulin being too high for too long?
What raises insulin the most? It ain't bacon.
Am I the only one that sees the logic here? Why are type 2 diabetics fed copious (300g) carbohydrate to 'keep blood sugar up'? Where is the logic in this?
Just cut the carbs, let the blood sugar stabilise and reduce the insulin. Assuming the pancreas isn't totally shot ...
Can someone see the flaw in this?
British people of South Asian, African or African Caribbean descent are significantly more likely to develop Type 2 diabetes than their European counterparts, researchers have warned.
Half had developed the disease by the age of 80 in a study of 4,200 people living in London - approximately twice the figure for Europeans.
The researchers said the rates were "astonishingly high".
She warned this could be a sign of things to come with the potential for soaring levels of diabetes around the world as more people lived in cities and enjoyed a calorie-rich diet.
CITIES ... CALORIES! It's not bleeding difficult to work out it's not a "calorie-rich" diet that's doing it.
It's introducing a sugar and starchathon onto people who genetically are not able to cope with it (even less than those from London, who have been eating sugar/starch for longer).
Look, I'm sorry, but isn't diabetes a problem with insulin? Isn't insulin resistance the prior step? Isn't insulin resistance caused by insulin being too high for too long?
What raises insulin the most? It ain't bacon.
Am I the only one that sees the logic here? Why are type 2 diabetics fed copious (300g) carbohydrate to 'keep blood sugar up'? Where is the logic in this?
Just cut the carbs, let the blood sugar stabilise and reduce the insulin. Assuming the pancreas isn't totally shot ...
Can someone see the flaw in this?
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Replies
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You would be surprised how many Drs do not believe that it's the carbs that are the problem. I use to have a co-worker that was diabetic and on medication. She would eat pancakes and syrup for breakfast. Her Dr. had only told her that her diet should be 45-55% carbs and the pancakes for breakfast fit into that. I never paid attention until I was diagnosed as being insulin resistant and saw my sugar level start the creep. My Dr. wanted to put on medication immediately. What I realized after taking it for a month was that your sugar levels were controlled and you could not feel the effects of the damage you are doing. I took myself off the medication changed my diet lowering the carb levels to 20% and I have not had a problem with my sugar level since.0
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My whole reasoning for going low carb was to get my weight under control before I have diabetes like my mother, grandmother, auntie, and everyone else. Diabetes is high in Hispanic populations as well0
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Unfortunately it's a simple equation that most doctors and nutrtionists just don't seem to understand. So many times I see people with diabetes steered towards low fat diets high in grains to attempt to loose weight, but of course low fat food has sugar in it to attempt to make it taste palatable (everyone with a brain knows that all the flavor comes from fat, when you take that out food can get very bland/gross). Layer on that the fact that many people probably have issues with grain and don't realize itm as well as producing a spike in blood sugar and you have a real disaster on your hands.0
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I'm living proof that my very low carb and really high fat diet WORKS; not just for weight loss, but HEALTH. I don't care who keeps trying to tell me how unhealthy my eating is, I know how I FEEL. Besides, my Inuit neighbours thrived for thousands of years on animal fats and protein, LOTS of fat, almost no veggies, a few berries in the summer and ZERO grains. They did not have disease (but lots of accidents and times of food scarcity) until recently. But some vegan will come on and tell me how wrong I am and how "anecdotal" it is for me to talk about the Inuit or my own experiences. And I can't mention the valid research of Dr. Weston Price because it's "old". LMAO.0
