Ping
Yes...I'm just that cynical.
I'll speak with my doctor about it next month...whom I trust quite well to cut through the BS. He thinks much like I do.
He's even asked me if I'd like to borrow his AR-15 to try if I'm thinking of getting one. I call him Dr. Ted. He likes it.
The trick is to eliminate the risk.
Type II Diabetes is self induced and in most cases can be reversed as well as a lot of other associated problems. This is an oldie but a goodie from KD:
Once again, for those who missed it the last time, here’s the “don’t eat” list:
Anything with added sugars on the label irrespective of amount. If a word ending in “-ose” is on the label, it’s a sugar. Maltrose, dextrose, sucrose, fructose, etc. All are sugars. Go through your cupboard and throw all those packages and cans out, and don’t buy any more of them.
Anything with man-made PUFAs in it. There are two basic types of PUFAs — Omega-3 and Omega-6. Omega-3 is good for you in reasonable amounts and is almost-exclusively found in the flesh of animals, including most-especially fish. Omega-6, on the other hand, is found naturally in most plant material. The problem is that the amount found in plants you eat whole is tiny but when concentrated into man-extracted oils from vegetable sources you wind up consuming thousands of times more of it than you ever could by eating the actual plant. Cottonseed oil, for example, is full of this stuff, yet you’d never sit down and eat a bowl of cotton seeds! Likewise, you’d have to eat something like two bushels of corn in a single sitting to get the amount of PUFA found in one tablespoon of corn oil, but it is utterly trivial to consume that amount in baked goods. This is true for all vegetable oils. The only exception? Small amounts of olive oil are reasonable used as a salad dressing. But you should never, ever, cook with vegetable oils including sauteeing, frying, basting or similar because the fact that they’re unsaturated means they oxidize rapidly and heat makes them oxidize more and faster. The “switch” to vegetable-based oils in fryers has probably killed more Americans in the last 40 years than all other causes of death combined. By the way, if you want the worst of the worst they come in the form of anything that has the word “hydrogenated” on the label. Those are PUFAs that have been chemically stabilized so they are a solid and don’t spoil while on the shelf in the store. Let me be crystal-clear: The amount of PUFA you can safely ingest, and thus should ingest, is zero, with the exception of room-temperature olive oil used as a salad dressing or similar. That section in your grocery store is IMHO “heart attack in a bottle.”
“White”, starchy vegetables and plants. This means rice, potatoes and similar. Rice and potatoes are peasant food. If you’d otherwise die they’re acceptable, I guess, but I’d hardly call them my first choice. Rice I’ve already covered but potatoes aren’t far behind. Their nutrient balance is severely skewed and, frankly, sucks. With 63g of carbs and 278 calories in one large (300gm) potato, while they have a decent amount of fiber (7g) and a good protein balance the rest is lacking. Of the vitamin complex only C and B6 are well-represented, and only half of your needs (compare against Broccoli.) The real problem with starchy foods is that they’re carb-dense but nutrient-poor on balance which means they’re not only incompatible with low-carb eating they will probably crowd out the nutrient-dense vegetables you should eat. Since these tend to digest quickly they also provoke a large insulin response. Note that any of these fried in PUFAs, such as french fries, dramatically multiply the trouble. These “foods” are served in restaurants (e.g. xxx “over rice” or xxx “with fries”) because on a per-calorie basis they cost almost nothing.
Grains (especially wheat) and anything made with them. Cereals and similar are even worse than starchy vegetables in that the fiber is nearly-all absent as processed and thus has to be added back. Whole-wheat bread has a horrible protein quality score, is very high in carbs with 2 slices having 24g all on its own (20 of which “count” as there are 4 of fiber) and a modest nutrient balance. Store-bought breads and cereals, however, almost all contain hydrogenated oils — that is, the worst sort of PUFAs. In terms of insulin response grains are almost-indistinguishable from table sugar and some are actually worse. Yes, this means no pizzas, pastas and similar. Again, the reason that hamburger comes on a bun at the restaurant or drive-thru is because on a per-calorie basis it costs pennies; to get the same calories with that burger wrapped in lettuce you’d need another patty that contains actual food.
https://market-ticker.org/akcs-www?post=231343