D-solve - Solve Diabetes Using Low Carb & Low Insulin Diabetes Management

From an evolutionary perspective, humanity’s adoption of agriculture, and hence cereal grain consumption, is a relatively recent phenomenon. This research shows that this event occurred in most parts of the world between 5,500 and 10,000 years ago. Cereal grains represent a biologically novel food for mankind [341, 342], consequently there is considerable genetic discordance between this staple food, and the foods to which our species is genetically adapted. Cereal grains lack a number of nutrients which are essential for human health and well-being; additionally they contain numerous vitamins and minerals with low biological availability. Furthermore, the inability of humans to physiologically overcome cereal grain antinutrients (phytates, alkylresorcinols, protease inhibitors, lectins, etc.) is indicative of the evolutionary novelty of this food for our species. This genetic maladaptation between human nutrient requirements and those nutrients found in cereal grains manifests itself as vitamin and mineral deficiencies and other nutritionally related disorders, particularly when cereal grains are consumed in excessive quantity. Although, cereal grain consumption may appear to be historically remote, it is biologically recent; consequently the human immune, digestive and endocrine systems have not yet fully adapted to a food group which provides 56% of humanity’s food energy and 50% of its protein.

ABSTRACTThere is growing awareness that the profound changes in the environment (eg, in diet and other lifestyle conditions) that began with the introduction of agriculture and animal husbandry
10 000 y ago occurred too recently on an evolutionary time scale for the human genome to adjust. In conjunction with this discordance between our ancient, genetically determined biology and the nutritional, cultural, and activity patterns of contemporary Western populations, many of the so-called diseases of civilization have emerged. In particular, food staples and food-processing procedures introduced during the Neolithic and Industrial Periods have fundamentally altered 7 crucial nutritional characteristics of ancestral hominin diets: 1) glycemic load, 2) fatty acid composition, 3) macronutrient composition, 4) micronutrient density, 5) acid-base balance, 6) sodium-potassium ratio, and 7) fiber content. The evolutionary collision of our ancient genome with the nutritional qualities of recently introduced foods may underlie many of the chronic diseases of Western civilization. Am J Clin Nutr 2005;81:341–54.

Dr Katharine Morrison has shared this amazing collection of research on the topic of macronutrients and what is optimal from a macronutrient perspective for those with glucose metabolism disorders (such as diabetes). She has compiled an amazing body of evidence in support of using lower carbohydrate diets as a treatment option--in addition there is also a large body of evidence which shows the many flaws in a high carbohydrate diet--both for the general population, but especially for those with diabetes.I will slowly be adding some of these studies and collected research as individual content items in to D-solve, but I couldn't resist posting the motherlode now. If anyone reads through the materials on the Learn the Solution (content/view/30/) page and has questions around the lower carbohydrate part of the Diabetes Solution this is an amazing place to start your own research to gain any assurance you may need that this is the right way to treat diabetes.

This is a great article submitted by the user Pepsi. Thanks for sending in this fabulous additon to the Diet Downloads section. I will posting an article shortly on how any user can post documents, links, and news/info submissions. Abstract Correspondence of fat intake with civilisatory diseases (coronary disease andcancer) is usually attributed to adverse effects of animal fat and cholesterol. The 'field studies' hemselves, undertaken to support this theory, failed. As the last environmental changes in human history are agriculture and rise of carbohydrate intake (and concomitant reduction of at and protein consumption), the author thinks that the carbohydrates rather than the animal ats cause our civilisatory diseases.It can be shown that the spread of agriculture from the Near East to the West and North ofEurope with the accompanying differences in time for the adaptation to the new food (thecarbohydrates) easily explains the geographic differences in the frequency of civilisatorydiseases which is highest where (in Northern Ireland, Scotland and Finland) carbohydratescame last. Highest, too, in those areas is the 'polymorphism' of genes which are related tocardiovascular diseases (ACE, apolipoprotein-B etc.) This 'adaptation theory' explains also the hitherto unexplained up and down of cardiovascular disease in the USA by immigration from regions with higher adaptation to carbohydrates.

Impaired physical performance is a common but not obligate result of a low carbohydrate diet. Lessons from traditional Inuit culture indicate that time for adaptation, optimized sodium and potassium nutriture, and constraint of protein to 15–25 % of daily energy expenditure allow unimpaired endurance performance despite nutritional ketosis.