Chapter 1 - Contrasting Type I and Type II Diabetes

a new apprentice carpenter who had never built anything? The answer, of course, is obvious. What’s that have to do with fats and diabetics?

I refer again to the “experts” who make the connection between excess weight and diabetics. They assume that consuming fat is the cause of gaining the weight and that reducing fats in your diet, therefore, can help you lose weight to control the diabetes! That would be logical if it were true. But I’ve just explained that the weight gain of diabetics is primarily from carbohydrate consumption and that the fat they store is part of the problem rather than the cause. I’ve also explained that all foods we eat, except fiber, become glucose. The fat that we store is actually meant to become glucose later on – when we need it. But as long as we’re consuming carbohydrates and spinning the cycle of carbs, insulin and diabetes, there’s absolutely no need for the body to use fat because it’s still in the process of making it!

So what’s the solution? We can use the trainability of the body to our advantage. Let’s go at it from two very distinct approaches: First, stop contributing to the proliferation of fat by discontinuing it’s source – sugars and other carbohydrates – as much as you possibly can. Will you be able to eliminate them altogether? I don’t think that that’s even possible in America unless all you ever eat is meat and that wouldn’t be advisable. But start by getting your daily carbohydrate intake to 30 grams or less. That includes sauces, condiments, dressings, snacks, drinks – everything. Your body’s cells will soon recognize that they don’t have excess blood sugar to turn into fat. In fact, your blood sugar will level out over the day and stay in a more normal range because those simple molecules of the sugars and carbohydrates will not be available to spike your insulin levels any more. Your body will have to begin to depend on the other two food sources for its glucose – fats and proteins.

Fats are very complicated molecules compared to the simplicity of carbohydrates, and proteins are even more complex than fats.The result is that when your body uses either fat or protein as its

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