Fat and Diabetes

Good morning!

Years ago, I was a managing editor of the Diabetes Care medical journal so I occasionally check it out, even now. Imagine my surprise when I discovered some interesting new research.

Image result for diabetes care journal

First off, let me say that my mother was a Type 1 diabetic and I developed Type 2 a decade ago (in ‘remission’ now due to my diet) . I was told by every doctor, every grandmother, every friend, every well-meaning individual, that it was ‘sugar in the blood’ and that I needed to avoid sugar, especially white bread, potatoes, pasta. So I did but my diabetes got progressively worse. And my mother died when she was only 35 from this insidious disease.

Sugar. Sugar diabetes. Hmm.

While it is true that there is too much circulating sugar (glucose) in the blood, there was a theory that insulin wasn’t working properly to get the glucose into the cells. The body would then over-produce insulin but type 2 individuals were insulin resistant. But why?

They have now discovered that it is fat that is filling the cell and preventing the glucose from entering the cell.

Whoa! Whole new way of looking at it.

This is verified by my own experience. My diabetes did not go away until I gave up fat. I suspected early on (from something a doctor said) so I cut out meat and dairy but I was still eating mayonnaise and oils. Once I realized that and cut out these more hidden fats, it made all the difference.

Here’s part of the Diabetes Care article and the link to the full article:

The recent release of results from the Finnish Diabetes Prevention Study (FDPS) (1) and the Diabetes Prevention Program (DPP) (2) strongly confirm the hypothesis that interventions that alter diet and physical activity to achieve weight loss can prevent or postpone the development of type 2 diabetes in high-risk individuals. The next challenge will be to translate these impressive results into clinical practice. It seems relevant in this context to ask, “What is the best dietary intervention strategy to improve insulin action and prevent diabetes?” In the current issue of Diabetes Care, van Dam et al. (3) assess the association between diet and development of diabetes over a 12-year period in the Health Professionals Follow-up Study (HPFS). They find that consumption of a high-fat diet and high intakes of saturated fat are associated with an increased risk of type 2 diabetes. However, this association disappears when they adjust for BMI. They also find that frequent consumption of processed meats is associated with an increased risk for diabetes. Does this study alter the recommendations we make to individuals at risk for developing diabetes?


Here’s another article:


And then, of course, there is research from my favorite doctor of all time, Dr. Michael Greger on his videoblog Nutritionfacts.org. Amazing site.

Image result for Nutritionfacts.org



I find it very interesting that plant fat sources don’t have the same effect–such as avocado, oil-free hummus, and nuts. Weird.

Just thought I’d share this interesting Natty Bit–certainly was the highlight of my morning.

Make it a great day!


All great truths begin as blasphemies. — George Bernard Shaw

4 Comments on “Fat and Diabetes

  1. Fish and chicken are a problem. He doesn’t need the protein–there’s more than enough protein in broccoli, greens and even rice and potatoes
    Watch this video which is based on SOLID scientific publications. Also my sister who is a transplant coordinator says that protein kills kidneys, esp in diabetics. They say to get 30% when actually 5% is enough. I hope Joe will watch these with you so you both will understand. Much love


  2. Hi sweetheart o mine! The only way the disease will leave him is on a whole foods (no processed food like white flour) and plant-based diet. There’s a ton of research that my dr turned us on to.
    I’ll list some here for you to watch. Paste these URL addresses into your browser address window and bookmark them:







    This is SO working for us. All my meds are going away and I lost 50 lbs, Chris has cut his insulin down to almost none and is losing weight-glipizide piled the lbs on him. Our dr got him off that drug right away. Eating this way has worked so well. We eat potatoes, rice, sweet potatoes, every green veg we can get our hands on, fruits, tons of it-berries, grapes, melons, apples-early in the day. We eat a TON of food (I had 6 potatoes with salsa last night). We cut out all fat except olives, avocados, and things like hummus-plant fats are used differently by the body as opposed to animal fats. We avoid all oil-its for cars, not for people (it’s a dead food).
    Look up on YouTube Chef AJ, Avant Garde vegan, the Buddhist vegan– plus there’s a ton more– for cooking and food idea help. Ask questions if you have them after watching. Stay in touch. Hearts

  3. This information is spot on, and it sounds like your doctor is in tune with up-to-date research. In addition to what you stated, my husband also has diabetes for about 15 years now. Immediately after he was diagnosed, I read six books about low carbs and diabetes, and his diet was altered. Also, he walked five miles on the treadmill before and after work. The weight came off, and his AC1 was lowered. Yeah. Fast forward twelve years, and his AC1 numbers started rising again. First, he was on Metformin 500 mgs once daily. Then twice daily. Now, fifteen laters later, he is on Metformin 100 mgs twice daily along with once a day Glipiside. I am so scared. Glipiside makes him eat more, and he is gaining weight. Such a vicious cycle. His diet never changed after he made the adjustments. He eats a lot of vegies and fruits for the carbs, and anacks on nuts. His only meat is at supper, which is usually chicken and occasionally a steak. Once a week I cook wild caught Alaskan Salmon or Halibut or Cod. Why is he having trouble? Is it because the disease never left him?

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