Type 2 Diabetes: How A Low-Fat, High-Carb Diet Works

I just read an answer to a question on the McDougall Forum that was well stated so I’m going to post it here. I hope the author doesn’t mind. I’m just posting pieces, here’s the original.

Someone wrote in:

I was diagnosed with Type 2 DM in Nov 2014. … My original A1C was 11 and now is around 5.9 to 6.0. I have been working with a functional medicine doctor who has me on a very low carb diet. He wants me to eat 15-20 carbs per meal. This is hard for me. I seem to react to any food remotely starchy. I would love to be able to eat potatoes, rice, beans etc. without a huge spike. Will the starch solution work for someone who has a big glucose surge after 1 hr of eating starchy foods like me?

And this was the reply:

I think the starch solution will work for you. But for the starch solution to work, you have to be willing to focus on reversing the disease of type 2 diabetes and put less focus on the after meal blood sugar numbers.

Here’s what I mean . . . . . . .

Insulin is a big player in type 2 diabetes. A type 2 diabetic usually has a pancreas that is producing lots of insulin. The problem is that the body of the type 2 diabetic has become insulin resistant. In other words, it takes more and more insulin to push the blood glucose (blood sugar) into the muscle cells. So, lots of blood glucose (blood sugar) ends up in the blood stream and not in the muscle cells where it is supposed to be.

But what if there was a way to get the insulin working more effectively so that the insulin could push the blood glucose into the muscle cells? Solve the problem of insulin resistance and you begin to reverse type 2 diabetes.

You see, low carb diets don’t solve the problem of insulin resistance. Your muscle cells need blood sugar. If you eat a steak instead of a potato, your after meal blood glucose numbers might look better. But your muscle cells need to have glucose for energy. There’s no way around that.

That’s why people on low-carb diets have a difficult time with their type 2 diabetes on a long term basis. They aren’t solving the problem of insulin resistance. They are making it worse by consuming all of that excess fat and protein.

Consume the McDougall diet and insulin resistance will gradually be reversed. But it is a gradual process. So, in the beginning you will see blood glucose spikes. Why? You still have insulin resistance. So, when you eat a potato, your blood glucose will go up. But that’s a short term issue. Over time as your insulin becomes more effective, you will see these spikes become less dramatic.

Others on this forum have seen the results of the McDougall diet for themselves. They eat potatoes, rice, corn, beans. They consume a diet that is about 70 to 85 percent carbohydrate. And often they can get off of all their medication for type 2 diabetes.

Give it a try.

The McDougall diet is a low-fat diet. Most people would consider it too low-fat to follow. It doesn’t include any animal foods … no dairy, eggs, meat, fish. It doesn’t include any added oil or fat … no olive oil! Any fat comes from the food, e.g. oats, soy beans, chick peas all contain fat. This is where, as I’ve seen, people get it wrong. They continue to eat a relatively high-fat diet with cheese and oils and eggs and white meat chicken. This rich background diet increases insulin resistance making it difficult for any starch or sugar they eat to be cleared from the bloodstream.

These charts represent the actual intake of participants in a study (all had type 2 diabetes) comparing a low-fat diet to the diet endorsed by the American Diabetes Association. After 22 weeks, the low-fat eaters had lower blood sugars, lower LDL cholesterol, improved kidney function, and over double the weight loss (without eating less). There were also greater reductions in BMI, waist circumference, and total cholesterol. Source


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