Posted on 01/16/2022 8:59:17 AM PST by BenLurkin
A question that puzzled people at the beginning of the pandemic was: Why does diabetes make it harder to fight a respiratory virus?
SARS-CoV-2 virus can make blood sugar control worse in the short term and can potentially throw people with diabetes into a very dangerous blood sugar state, studies show. It does this by binding itself to the receptors found on the beta cells of the pancreas, which produce insulin.
[H]aving diabetes means you’re in a chronic low-grade inflammatory state, which taxes the body’s innate immune system and makes it slower to jump on pathogens when they enter the body.
When you have high blood sugar — which is caused by many factors, but the biggest is consuming too much of it in your diet — it starts a vicious cycle of insulin resistance and obesity that drives up inflammatory cytokines, damages blood vessels, and activates the immune system to repair those areas.
This creates a major distraction for the immune system and paves the way for dangerous bacteria and viruses to slip through our body’s defenses.
(Excerpt) Read more at cnbc.com ...
Everyone has a story.... IMHO
Carbs = sugar. Meat = fat. Portions and timing seems to be good for some. Metamucil (sugar-free) has kept my hubby’s diabetes in control for years. Most people are surprised when I say that. It is on the label, but it doesn’t shout it. It’s not cheap.
But if you have Crohns, you’re up chit creek.
I’m pretty sure that refined sugar doesn’t help arthritis. Seems to affect mine. I notice I don’t have any problems when I don’t binge on sweets.
Sweet Dreams!
Is there a general thrust to his views that you can share?
1. Calorie counting - little basis of truth.
2. Stay away from refined foods
3. Stay away from non-natural forms of sugar, i.e., corn syrup, etc.
4. Do NOT eat multi-meals constantly during waking hours - bad effect on insulin regulation - false that it has major effect on ‘metabolism burn’
5. Main thing of obesity and diabetes is insulin meter - needs to be reset. (also inversely related to cortisol levels)
6. Ergo, stick to JUST 3 meals a day during 8-hour block. At evening - STOP eating. Let body go into Fasting period to reset insulin level. NO SNACKING!!!! (this one is hard for me at night watching TV)
7. Good/Great to do Intermittent Fasting - 16, 24 or 36-hour periods. You will be fine. You will survive. Does not hurt you but helps you.
Exercise still good - just that it only accounts for 10-20% of loss.
I have found that IF/WHEN I do what he said - no snacking and stop eating - and even do the 16 hour - I can 1+ lbs a day. I know that all food/diet/exercise/fasting (add to that prayer time, reading, etc.) needs/requires disciplined mind and body. So I am looking forward to the 24 and 36 hour fasting.
I bought the Diabetes Code book for wife’s diabetic friend - haven’t read it myself yet. But I have no doubt about what Dr. Fung puts forth.
I know I left out a bunch of details (obviously - book is a few hundred pages). But it’s worth the $10 for the Kindle version.
Sure. An edifying comment from the representative for the Sugar Association. https://www.sugar.org/
(About as sustaining as the empty calories in Sugar.)
Thanks for list/summary, in case I don’t get to reading the books right away, with just one question:
In re: “Do NOT eat multi-meals constantly”.
I am not familiar with the term “multi-meals”.
I’m surprised they don’t put sugar in salt as they pour it in everything else...
All of my blood tests in the past have shown my blood sugar level to be a little on the high side, but not at a place to worry about. The last one was higher and I’ve been more careful about pasta and potatoes, my favorite things.
Now, reading this, I’m wonder about iron. Back in September I began taking an iron supplement twice a week and the sugar level went up. Hmmmm...
"SARS-CoV-2 virus can make blood sugar control worse in the short term and can potentially throw people with diabetes into a very dangerous blood sugar state, studies show.
It does this by binding itself to the receptors found on the beta cells of the pancreas, which produce insulin."
Eh, viruses depend on their hosts to replicate.
They replicate better when there is plenty of food and energy. Aka sugar.
This is why “starve a cold” is good advice.
Having a lot of iron or omega 6 fats in one’s body makes it harder to process sugar.
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Good to know. Thank you.
“I like sugar and I’m frustrated that they add artificial sweeteners to so many things.”
artificial sweeteners and sugar substitutes are WORSE for you than sugar.
Die from diabetes or cancer, you choose.
We do not have that 4lb (used to be 5lb) bag of sugar in our house. We don’t have sugar substitutes like Stevia, Sucralose, etc. either.
Honey is the only sugar we use. RAW honey, filtered is fine.
Honey is 2 types of sugars, one quick processing, one slower so that your body takes it up over a longer period of time, making its impact more tolerable/processable.
I read labels of things I consume that have sugar to see HOW MUCH sugar they have. LOWER sugar content is ALWAYS better. Also read the ingredients to be sure it contains ZERO artificial sweeteners (CANCER) or substitutes Stevia, Sucralose or high fructose corn syrup.
I like jam/jelly/preserves. NOT off limits to me. The sugar content varies WILDLY between brands and fruit.
Even applesauce in those little cups varies. NO ADDED SUGAR ones are the ones to get. ALL the others ADD sugar. Why? Apples are sweet already.
Loaf (sandwich) bread. I ONLY eat 100% Whole Wheat bread. NOT “whole wheat” bread, but 100% whole wheat bread, labeled as such with NO high fructose corn syrup. EVEN SO sugar content can vary between brands.
READ THE LABELS! YOU HAVE TO! (or just be ignorant)
“Gluten-free” products will ultimately be implicated for worsening public health.
Not like some of us warned of multiple adverse health aspects from that fad long ago.../s
The synergistic negative effects of the western diet are impossible for most people to understand but avoiding them is as easy as spotting the nose on your face for most people...but the will is lacking.
Step away from the soda pop.
Thank you so much for your post because it reminded me I had a loaf of beer bread in the oven that I should’ve taken out ten minutes ago. Whew.
Doctors estimate stored iron with a ferritin blood test.
If it’s less than 70 ng/ml, the person has an iron deficiency.
If it’s higher, for example, more than 100, one can reduce it removing blood.
Now, reading this, I’m wonder about iron. Back in September I began taking an iron supplement twice a week and the sugar level went up. Hmmmm...
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One might have excess iron if one consumes more than one needs for years.
They replicate better when there is plenty of food and energy. Aka sugar.
This is why “starve a cold” is good advice.
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Your body uses energy to fight viruses. I’d give it as much as possible.
Yup. My brother who consumes massive quantities of healthy food and no sugar has diabetes and the brother who puts sugar on his CocoPops does not (but he could simply be well preserved from years of alcohol pickling.)
I have hereditary hemochromatosis (high iron) and Type II diabetes, the two are closely linked, especially those with Northern European ancestry. Recently my iron levels have shifted from being moderately high to slightly anemic (a first in over 15 years). Now my A1c is close to normal (6.3) instead of my usual 7.0.
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