Four Decades of the Wrong Dietary Advice Has Paved the Way for the Diabetes Epidemic: Time to Change Course 1

Truth Out has the article Four Decades of the Wrong Dietary Advice Has Paved the Way for the Diabetes Epidemic: Time to Change Course.

Yes, fat is the problem. But it’s not the fat you eat that’s the problem. It’s the fat that your liver makes when overwhelmed with a huge sugar load!

I am thrilled to see this article. It explains exactly what I have wanted to know since we just switched from a low fat diet to a low carb diet. Sharon will be thrilled when she sees the article, too.

Ever since my heart attack in 1988, I have been on a low fat diet. After a heart bypass surgery in about 2007, the detailed reasons for a low fat diet were reinforced for us in the rehab course that I went through.

When we were living in Oregon before the bypass, I railed at the fact that a friend’s orthopedic surgeon wife was going on a low carb, all the fat you want diet. How could a doctor who should know better do this? Well, “Oops, my bad!”

For the last few years our doctors have been warning us that our blood sugar levels have been a little higher than they would like to see. While we were in a hospital gift shop waiting for an appointment that I had, we found a little book on low carb diets. It seemed to fit right in with our need to lower our blood sugar.

When you cut out carbs, fat, and salt, what the heck is there left to eat? Our typical cereal and toast breakfast added up to around 55 grams of carbs. This is after we had already eliminated orange juice because of the sugar. The only thing we could eat that satisfied us was bacon and eggs and one piece of lower carb bread. That’s about 10 grams of carbs instead of 55 grams. All these years we had been avoiding those two items like the plague. The book is what gave us the “permission” to make this change.

However, I wondered how this could fit in with what I had been prescribed for my heart health. The book gave a little indication of what had been wrong with that advice, but I still felt a tug from opposite directions.

One of the nurses that took care of me after a recent kidney stone removal operation told me that I should ask my primary care doctor for a nutrition consultation. That was on my todo list, when this article fell into my lap.

I may still get that consultation, but this article seems to reconcile what seemed to be two opposing recommendations.

The result of our being on this low-carb diet for about two weeks or so, is the loss of about 10 or more pounds for each of us, and a lowering of our blood-sugar down to within safe limits. In Oregon, Sharon had been diagnosed as a pre-diabetic, so she already had all the blood sugar monitoring equipment. Her fasting blood sugar level is now well below the level where doctors will take note of it anymore. I measured my blood sugar level only once since being on the diet, and I am now safely below the threshold, too.

Now remember, this medical advice is worth exactly what you paid for it, and not a penny more.

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