Day 12 .:: Reversing Type 2 Diabetes Mellitus (T2DM): The Food We Eat ::.

Disclaimer:​ ​ The contents of this blog reflect the experience of the author, as a medical practitioner. DO NOT TRY THIS without care of scientific medical practitioner. Do not stop or alter your medication without consulting with your doctor. Please let the author know about your experience with this approach. Do not share partial reproductions of this article.

Exclaimer:​ ​ I encourage you to try it. It works.

It is commonly accepted in the medical profession that Type 2 Diabetes Mellitus is a metabolic disorder with multiple factors of origin. We have not yet identified all the factors. We have just started scientifically exploring approaches to reversal. Genetic and autoimmune factors are known to be important factors, but please try these steps before transferring responsibility to your genetic predisposition.

In my experience, the following are causes of T2DM. If we fix these causes, we can reverse the disorder.

1) Food habits
2) Stress (physical and emotional)
3) Lack of physical exercise
4) Gut microbiota
5) Irregular sleep pattern

Just by addressing and fixing these factors most of T2DM can be brought under control. I will be going into each of these aspects individually.

Food Habits:
 

1) What we eat
 

A sudden shift from eating predominantly fat and protein-based foods to carbohydrate-based foods is quite prominent globally. Colonisation and globalization has ensured our natural eating practices have changed. Our enzyme systems function better when we have similar foods towhat our ancestors ate. Carbohydrates like rice, wheat, millets, oats, & corn have never been available round the year. Fasting, famines, and droughts have been part of our past culture so much so that the norm of three carbohydrate-rich meals a day, which we indulge in today, is indeed a luxury. When we eat carbohydrates our cells primarily use glucose as the energy source to function, multiply, or act. Insulin is pumped into blood to help the utilization of Glucose. When there is an excess of glucose it is stored as glycogen and fat. (Yes, it is excess carbohydrates that are stored as fat.) The cells which are functioning on glucose as the energy source start to alter and modify themselves to the new environment of excess glucose. The receptors then self-modify to stop absorption of glucose because the stored fats send signals indicating enough availability of energy. Eventually the receptors modify, this is T2DM. There is glucose in blood but the cells of body do not receive or absorb them. The cells however cannotutilize the fat stored, because during successive multiplying processes the number of mitochondria in the cells has dropped.

Mitochondria are the powerhouse of cells. When there is a lack of glucose, mitochondria convert fat and ketones and numerous other bi-products into energy sources. The conservation mechanism of cells consider mitochondria as unnecessary when glucose is available, altered insulin receptors come as a shock to cells, which have low mitochondria and poor energy availability. This is where medication plays an impressive role. Medicine give us time to alter our lifestyle and reinstall our original food habits. Gradual shifting to a ketone diet or progressive keto diet helps in establishing an increase of mitochondria count with every cellular division.  Ketone diet is a predominantly fat and protein-based food practice.) The process of increase of mitochondria takes 30-150 days and must NOT be hurried. Proper planning under a trained nutritionist is recommended.

2) When do we eat?
 

Most animals eat only when they are hungry. Higher intelligence and the nature of the brain to establish routine, makes humans susceptible to indulge in any practice, even if the body and mind do not need participation in it. The circadian rhythm and Pavlovian induction ensure that the body produces acids during the time of meal, snacks, high-tea, celebration etc etc etc.. We eat even if there is NO requirement for body, often indulging foods high in glucose levels. Humans and laboratory animals have learned altered eating habits through training. Society is our laboratory, we eat as people around us teach us to, especially our family and friends. Once trained in improper eating habits, we continue to indulge in the pattern, often even after the body giving up and being diseased. Our energy expenditure is far lower than the amount of energy consumed because we have NOT timed eating as our body needs.

3) Why do we eat?
 

Learn to eat only when your body is truly hungry.

Yes, hunger is the reason we eat. Is it just hunger or has it gone into craving mode? 

Furthermore, humans have physical hunger and emotional hunger, such as when a person feels like eating every time he or she is depressed. I often see parents of a crying child bribing the child with chocolate, food, or chips. Developing brain of this child registers eating as solution for emotional pain. I would like to call this emotional hunger and this must be addressed. Be aware of this pattern and this itself can stop you from indulging. (Feel free to connect to us or any therapist if you can't deal it yourself). If you can supplement yourself with the RIGHT dose of vitamins and minerals your body has enough store of fat for energy, start reducing your carbohydrates to 1/2 of original quantity in every meal. After 30 days of reduced carbohydrates further to 1/3. This way you can have steady reduction of carbohydrates, replace the quantity with fresh vegetable, salads, sprouts, etc although meat and dairy is not essential, you can have it if you want, just ensure it is baked and NOT fried.

4) How do we eat?

Chew your every morsel of food at least 20-25 times. It is well known that Saliva contains numerous enzymes which aid in digestion along with lubrication of food. Saliva is known to contain G6P isomerase , amylase, and lipases, all of which have direct or indirect impact on blood glucose levels. It is logically presumed that prolonged chewing increases the production and impact of salivary enzymes on food. Prolonged chewing also allows absorption of glucose from oral mucous membranes, the brain registers the glucose availability and satiety is achieved sooner. Well-chewed food is easily digested by our body and it helps in better absorption of nutrients.

We must fix our eating habits as close as possible to our natural and ancestral habits. We will address other factors in our next blog.

Dr.A