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

The persistence of an epidemic of obesity and type 2 diabetes suggeststhat new nutritional strategies are needed if the epidemic is tobe overcome. A promising nutritional approach suggested by thisthematic review is carbohydrate restriction. Recent studies showthat, under conditions of carbohydrate restriction, fuel sources shiftfrom glucose and fatty acids to fatty acids and ketones, and that adlibitum–fed carbohydrate-restricted diets lead to appetite reduction,weight loss, and improvement in surrogate markers of cardiovasculardisease. Am J Clin Nutr 2007;86:276–84.

The Women’s Health Initiative Randomized Controlled Dietary Modification Trial was designed to study a low-fat diet, a nutritional approach to prevention of chronic diseases that was considered promising. The negative findings from the trial were both unexpected and disappointing to nutrition authorities. The authors’ public responses to the findings articulated an unwillingness to believe the finding that a low-fat diet did not prevent breast or colon cancer or heart disease. The negative results should stimulate work on alternate hypotheses, and reconsideration of the long-standing proscription against dietary fat.

Three papers on clinical trials with statin drugs, published in 2004–2006, imply that the observed improvement in selected trial endpoints result from gross reductions in serum total cholesterol (TC) and cholesterol carried by low-density lipoprotein (LDL-C), despite evidence to the contrary, which was not cited in these papers.Newspaper or television interviews with principal trial investigators contained statements that were far more positive than warranted by the trial results reported.

Mainstream nutritional science has demonized dietary fat, yet 50 years and hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer.

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.