The word “diabetes” seems to be in our daily vocabulary. However, its various forms and relationship to insulin and sugar are often misunderstood. This article will explain diabetes and its relationship with sugar and insulin resistance. To begin with, diabetes is a chronic disorder of carbohydrate, fat and protein metabolism, characterized by elevated fasting blood sugar. It has multiple complications and greatly increases the risk of heart disease, stroke, kidney disease and nerve damage. Diabetes occurs when the pancreas does not secrete enough insulin or if cells become resistant to insulin. Insulin is a hormone that promotes the uptake of blood sugar. When there is not enough insulin or when cells lack sensitivity to it, blood sugar cannot get into the cells, which can lead to serious complications. According to Diane Schwarzbein MD, author of “The Schwarzbein Principle”, insulin’s main function is to regulate blood sugar levels and protect the brain from receiving too much sugar, which in turn damages cells.
Insulin accomplishes this in two ways:
1. The presence of insulin alerts the liver to incoming high amounts of sugar so that the liver does not let this high sugar pass through the brain.
2. Insulin stores sugar in cells, thereby decreasing blood sugar levels. Think of cells as having “locked doors” and insulin as the only key that fits the lock (see Schwarzbein’s image below). Cells have numerous receptors that are the locked doors, which insulin opens. After opening these doors, insulin unloads blood sugar to fuel the cells of the body.
Insulin resistance is a disorder in which insulin does not produce the same glucose-lowering effects in otherwise normal, insulin sensitive individuals. Therefore, when insulin attempts to deliver glucose into the cell, the “key no longer fits the lock” (Life Extension Media 2003).
Our bodies naturally regulate blood sugar, if there is a balanced diet of proteins, fats, non-starchy vegetables and carbohydrates. However, the standard American diet is so high in refined, low-fiber, carbohydrates such as bread, pizza, bagels, pastries and sugary cereals, which all break down rapidly into blood sugar. Years of highly refined, low-fiber, carbohydrate meals translate into the accumulation of excessive sugar in the body. After many years, the cells become so filled with sugar that they cannot admit any more sugar molecules. To protect against further sugar overload, the cells reduce the number of insulin receptors (doors) so that insulin will not be able to unload as much sugar. This syndrome is known as insulin resistance.
In an attempt to overcome this type of resistance, the pancreas secretes even more insulin. This results in too much insulin in the blood stream, a condition known as hyperinsulinemia. The cells react to the excess insulin by locking even more insulin receptor doors, leading to further insulin resistance. At this stage, extra sugar in the blood stream is stored as fat. When the fat cells are filled, the sugar has nowhere to go and remains in the blood stream. This is the case of diabetes II (Schwarzbein 1999).
Type I/insulin dependent (Diabetes & Hypoglycemia 1994):
Insulin-dependent individuals must receive insulin through out life to control blood sugar
– Occurs most often in children and adolescents
– Ten percent of all diabetics are Type I
– Cause is associated with destruction of pancreas beta calls, which manufacture insulin
– Linked to auto-immune disease:
Seventy-five percent of Type I diabetics have antibodies to pancreatic beta cells. Antibodies are designed to seek out and destroy infectious organism such as viruses and bacteria, which is great until they start attacking the body’s own tissue such as beta cells
Beta cell antibodies may be develop in response to cell destruction caused by chemicals, free radicals, viruses, food allergies, which is beneficial until it attacks the body’s own tissues
Type II/non-insulin dependent (Diabetes & Hypoglycemia 1994):
– Non-insulin dependent
– Normally develops after 40, but many children today are being diagnosed with Type II diabetes due to a poor diet
– Ninety percent of all diabetes are Type II
– Cause: elevated insulin levels, indicating cells have lost sensitivity to insulin or are insulin resistant
– Obesity is a major contributing factor to insulin resistance
– For most, achieving normal body weight through a healthy diet and exercise will restore healthy blood sugar levels
Diabetes II is known as a “silent killer” because its symptoms of fatigue, weight change, blurred vision, tingling and numbness in hands and feet, hunger, excess thirst, frequent urination and slow wound healing are subtle and often get dismissed as everyday discomforts (Life Extension Media 2003).
Gestational Diabetes is a form of glucose intolerance that develops in some pregnant women. This is more common among obese women and those with a family history of diabetes. Women with gestational diabetes have a 20% to 50% chance of developing diabetes later in life (National Diabetes Fact Sheet 2005).
Secondary Diabetes is a form that is “secondary” to conditions and syndromes such as pancreatic disease, hormone disturbances, drugs, particularly those used to treat hypertension, malnutrition, gestational diabetes, etc. (Cracking the Metabolic Code 2004). For example, adverse reactions to certain drugs can decrease insulin sensitivity such as those prescribed to treat hypertension.
One of the best ways to prevent and/or manage diabetes is to limit the consumption of sugar. Here’s a few sobering facts about sugar:
1. The average American consumes 175 pounds of sugar each year (Lipski, www.westonaprice.org)
2. Sugar consumption causes blood sugar to skyrocket and the pancreas to secrete insulin (Wright 2004)
3. Excessive insulin secretion causes many problems:
a. Diabetes II
b. High insulin levels also cause the liver to produce bad cholesterol (LDL) and reduce good cholesterol (HDL)
c. Kidneys to retain sodium
d. Adrenal glands to secrete adrenalin, both which contribute to
e. High blood pressure and increased triglycerides
4. Sugar is biochemically identical to alcohol in that both are highly refined, simple carbohydrates that are instantly absorbed (The Diet Cure 1999)
5. Mineral Malnutrition:
a. Sugar leaches the body of precious vitamins and minerals such as calcium and magnesium through its acidic digestive demands (www.ghchealth.com).
b. Chromium is just one of these minerals and is critical for blood sugar regulation (The Diet Cure 1999). It also prevents cravings and overeating that are a direct result of low blood sugar.
Artificial Sweetners
According to Pamela Smith, a doctor specializing in Anti-Aging and Functional Medicine, artificial sweeteners are not the answer. She adds aspartame is 200 times sweeter than sugar and is not a weight loss method because it causes sugar cravings. Plus, it’s a toxin to the body. Eighty percent of complaints to the FDA on non-prescription drugs are aspartame related. It causes seizure, weight gain, gut disturbances and contributes to Attention Deficit Disorder. And, Splenda is just as guilty as its 2,000 sweeter than sugar and is known to displace iodine from receptor sites and iodine is needed to make thyroid work.
Blood sugar disorders are common in America due to excessive consumption of sugar, refined carbohydrates combined with a sedentary lifestyle. However, with proper diet and exercise, abnormal blood sugar can return to normal for those with Diabetes II.
Eating a low-sugar, whole food diet based, high in protein (fish, poultry, meat, eggs, unsweetened yogurt, edamame and unfermented soy) moderate amounts of healthy fats (nuts, seeds, avocado, salmon, eggs, etc.) and limited high-fiber complex carbs (lentils, beans, oatmeal, quinoa, apples, pears and berries) is essential for maintaining healthy blood sugar. Exercise also moderates blood sugar because it burns calories, reduces body fat, triglycerides, cholesterol, blood glucose and blood pressure, which in turn increase insulin sensitivity (Life Extension Media 2003).
Roseann is UBF's health management practice leader and is the glue that turns wellness into health management. Roseann has many years of experience in health and wellness management as well as much knowledge of nutrition and its industry.