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Translator: Anders BjrkReviewer: Ivan Stamenkovi I have the best job in the world. I’m a doctor. No! Believe me that’s not why. I’m an obesity physician. I have the honor of workingwith the group of people subject to the last widelyaccepted sexism: being overweight. These people have suffered a lotby the time they participate me: dishonor, guilt, blameand outright discrimination. The posture that countless go, including those in healthcare, is that these peopleare to blame for their situation. If they could just control themselves, they wouldn’t be overweight, and they are not motivated to change. Please let me tell youthis is not the case. The condemn, if we’ve gotto extend some here, has been with our opinion. And it’s time we reform that. Obesity is a disease, it’s not somethingcreated by lack of attribute. It’s a hormonal ailment, and there are many hormones involved. And one of the main onesis a hormone called insulin. Most obese individualsare resistant to this hormone, insulin. So, what does that aim accurately, to be resistant to insulin? Well, insulin fighting is essentiallya state of pre-pre-type 2 diabetes.Insulin’s place is to drive glucose, or blood sugar, into the cadres where it can be used. In a nutshell, when someoneis insulin resistant, they are having troublegetting blood sugar where it needs to go, into those cells. And it really can’t hang outin the blood after we eat or we would all have a diabetic crisisafter every snack! So, when someone is resistant to insulin, the body’s response to thisis to simply procreate more of it. And insulin elevations will be increased and rise, and for a while, years even, this is going to keep up, and blood sugar grades can remain normal.However, typically it can’t keep up forever, and even those elevated levels of insulin are not enough to keep blood sugarin the normal range. So it starts to rise. That’s diabetes. It probably won’t surprise you to hear that most of my patientshave insulin resistance or diabetes. And if you are sitting there thinking, “Phew, that’s not me, ” you actually might want to think again, because nearly 50% of adult Americansnow have diabetes or prediabetes.That is almost 120 million of us. But that’s hardly everyonewho has issues with insulin. Because as I was saying, parties have heightened insulin levelsdue to insulin resistance for years, even decades, before the diagnosisof even prediabetes is determined. Plus it’s been shown that 16 -2 5% of normal-weight adults are also insulin resistant. So, in case you’re keeping track, this is a heck of a good deal of us. So, the troublewith insulin fight is: If it goes up, we are at great riskfor developing type 2 diabetes. But likewise, insulin represents us hungry, and the menu we eatmuch more likely to be collected as fat.Insulin is our solid storage hormone. So we can start to seehow it’s going to be a problem for sickness like obesityand metabolic issues like diabetes. But what if we retraced this problemback to the beginning, and we are only didn’t haveso much glucose around that insulin needed to deal with? Let’s take a look at how that could be. Everything you dined is either a carbohydrate, a protein or a fat, and they all have very different effecton glucose and therefore insulin tiers, as you can see on the graph. So when we eat carbohydrates, our insulin and glucoseare going to spike up fast. And with proteins it ogles a little better. But take a look at what happenswhen we eat overweight. Basically nothing, a flat line. And, this is going to wind upbeing very important. So , now I just wanted to translatethat graph for you into a real-world situation.I want you to go back and think about the last time you atean American copy of Chinese food. We all know there’s rulesassociated with this, right? And the first guideline is: You’re going to overeat. Because the stop signal doesn’t get transmit until you are literallybusting at the seams. Rule number two is: In an hour you’re starving. Why? Well, because the rice in that mealcaused glucose and insulin to skyrocket, which prompted hunger, fatty storage and craves. So, if you are insulinresistant to begin with, and your insulin levelsare already higher, you really are hungrier all the time. And we have this setup: Eat carbs, your glucose goes up, your insulin goes up, and you have hunger and fat storage.So, how do we recommendto these parties to eat, because it seems like that would bereally important, and it is. Let’s focus just on category 2 diabetes, because the general recommendationsare to tell cases with sort 2 diabetes to ingest 40 to 65 gramsof carbohydrates per meal, plus more at snacks. Trust me on this, that’s a lot of carbs. And remember what’s going to happento glucose and insulin, blood sugar and insulin, when we eat them? Yes, we are essentially recommending that they chew exactlywhat’s causing their own problems. Sound crazy? It genuinely, really is. Because, at its root, diabetesis a state of carbohydrate toxicity. We can’t get the blood sugarinto the cadres, and that cases a problemin the short term. But the long-term consequencesare even greater. And insulin fight is essentiallya state of carbohydrate antipathy. So why, oh why, do we want to continueto recommend to people to eat them? The American DiabetesAssociation guidelines precisely state that there isinconclusive evidence to recommenda specific carbohydrate limit. But those guidelines go right onto say what we all know: Our carbohydrate intake is the single, biggest factor in blood sugar grades, and therefore need for medication.These specifications then go on to say: Hey look, if you are takingcertain diabetic drugs, you actually have to eat carbs, otherwise your blood sugar can go too low. Okay, so let’s take a look at the vicious cyclethat that suggestion just set up. So it’s: Eat carbs so you haveto take medicine, then you have to eat more carbs so you avoid the side-effectof those drugs, and around and around we go. Even worse is that nowherein the ADA guidelines is the objective of overturning character 2 diabetes. This needs to be changed, because nature 2 diabetes is impossible to changed, in numerous, if not most, situations, specially if “were starting to” early. Not merely do we needto let people know this, but we have to start giving themthe practical advice so they can do this.Consider carbs. First, here’s a shocker for you: We don’t need them. Dangerously! Our minimum daily requirementfor carbohydrates is zero. We have all-important amino battery-acids, this really is proteins, essential fatty acids, but , nope , no indispensable carb. A nutrient is essential if we have to have it to function, and we can’t make it from something else. We acquire glucose, plenty of it, all the time, it’s called gluconeogenesis. So, we don’t need them, the overconsumption of themis doing us very sick, hitherto we are continuingto recommend to patients to spend close to, if not more than, half of their total intensity intakeevery day from them. It doesn’t make sense. Let’s talk about what does. Cutting carbs, a good deal. Yes, in my clinic we teach patients to eat with carbsas minority communities of their uptake , not the majority.So, how does that work? Well, when our patientsdecrease their carbs their glucose goes down, and they don’t need as much insulin. So those insulin status stop, and fast. And this is very important, because a study looking at our National Healthand Nutrition Examination Survey data, better known as NHANES, showed that the single, biggest risk factor for coronary route infection is insulin resistance. It is responsiblefor a whopping 42% of heart attacks. Low-carb intervention toils so fast that we can literally pull parties offof hundreds of groups of insulin in eras to weeks. One of my favorite storiesis a very recent one. A young girl, but who had an almost2 0-year history of kind 2 diabetes, “re coming back” when a physician from anotherclinic told her she was just sick, and she’d probably get was just about to it. Her diabetes was way out of control. This despite the fact that shewas on multiple prescriptions, including nearly 300 gangs of insulin, that was being injected into hercontinuously every day via a shoot. All of this, remember, blood sugar still out of control. So we placed her on a low-carb diet, and now let’s fast-forward four months.She lost load, yes, but, better than that, sick no more. Her blood sugar levelswere now regular all of the time. This on, get this , no diabetes drug. Gone was the 300 gangs of insulin , no more insulin spout , no more pricking her fingermultiple times each day, turn, all of it , no more diabetes. One of the greatest euphoriums of my jobis to be able to tell a patient like this that they no longer have diabetes, and we ceremoniously take it offtheir problem list together. So, are they medicine, is this a miracle? We’ll leave that grandstandingto Doctor Oz. Cured would imply that it can’t come back. And if they start eatingexcessive carbs again, it will.So no not medicine, but they don’t havediabetes any longer. It’s resolved, and it can stay that wayas long as we obstruct apart the generate. So, what does this look like then? How does somebody eat this route? Well, first, let me tell youwhat it’s not. Low-carb is not zero carb, and it is not high protein. These are common criticismthat are so frustrating because they are not true. Next, if we make the carbs out, what are we going to put in? Because, remember, there’s only three macronutrients: if one goes down, one has to go up. My patients dine overweight, and a great deal of it. “What !? ” you say. What’s goingto happen when you snack solid? Well, let me tell you, you’regoing to be happy, because fat experiences enormous, and it is incredibly satisfying .( Applause)( Laughter) But, remember, fatis the only macronutrient that’s going to keep our glucose -blood sugar – and insulin heights low-grade, and that is so important. So, I demand you to now hearmy simple rules for eating. These settles, you have to remember, are even going to be more important if you are one of the tensof millions of Americans who have trouble with insulin status. Rule number 1: If it says glowing, low fator fat-free, stays in grocery store. since they are took the overweight out, they threw carbs and substances in. Rule number two: Eat food. The most important rulein low-carb nutrition: Real food does not come in a container, and no-one should have to tell youreal food is natural.You should know that when you look at it. Don’t eat anything you don’t like. And gobble when you’re hungry ;d on’t dine when you’re not , no matter what the clock says. And quantity five is a simple wayto remember what we want to avoid. No GPS: no specks, no potatoes and no carbohydrate. That last one is a biggie, right , no grains? Na , no grains.But we have to have them. Nope, they’re a carb. But entire cereals are so good for us. Well, first of all, there are actuallyvery few meat out there that are truly whole graineven when they say they are. Most menus that purport themselvesto be wholegrain are highly processedand the fiber help ruined. Or they’re comingwith most refined flour, typically both of these things.So if “youre one” of the trulyinsulin-sensitive beings, you can eat real, entire cereal. But if you’re in the enormous sliceof our population with insulin issues, it’s shaping things worse. So what if you are oneof the real insulin-sensitive beings? Can you still eat this route? Yes! I am a great example. Over a year ago I decidedI would trim my carbs as low-toned as I recommendto my diabetic cases. Now, it’s not mandatory for my healthlike “its all for” theirs; I’m not insulin resistant, so would this be a problem? No! That’s just the thing.Unless you havean enormously rare syndrome, then trimming carbsis going to be good for you, even if it’s not necessary. I want to show you a couple of picturesof my progressive food. So, this is a common breakfastin my home. So does it look likeI simply cracked my own pattern? I didn’t because this muffinis manufactured with coconut flour. I cook all the time still. I just use non-grain-based flours: coconut, almond, hazelnut, flax. They build yummy things. And this is a usual dinner in my housewith a usual starch. That would be the sauted mushrooms. No, my patients and I ingest delicious foodall of the time and enjoy it. But what about the research on this? I represent is this just anecdotalevidence now from my clinic? No! There are dozens ofrandomized restricted inquiries looking at low-carb intervention for things like diabetes, cardiovascular determining factor, obesity.They’re consistent. It wields! There are even a large numberof studies showing that low-carb nutritiondecreases inflammatory markers, which is stirring it really excitingfor diseases like cancer. We just finished research studies in our clinic. And what we did is, we took 50 type 2 diabetic cases that were treated withour low-carb-high-fat-based program, and we likened them to 50 patients who were treated with the ADA guidelines. And after six months , not only did we finda significant metabolic advantage for the low-carb group, but, and let’s face it, “its important”, a huge cost savings. Our analysis showed that our patientscould save over $2,000 a year time on the diabetes medsthey were no longer making. Time recollect how quickly that supplements up.We are in a diabetes epidemic now that we are spending $250 billion a year on in this country. So, I want to show you a move now that reveals wherethose savings are coming from. So this is lookingjust at the insulin gap in the two groups after six months. And what we can see is that the low-carb groupwas able to decrease their insulin by almost 500 cells a period. Whereas in the ADA treated group, they had to increase their insulinby virtually 350 gangs a daytime. Two important things. Number one: Insulin is expensive. And number two: Not all the peoplein this study were even on insulin, which performs these resultseven more impressive. But what I would say isthat this graph genuinely represents two different approachesto treating this cancer. The first, our group, with the goals and targets of switching illnes, mean there is a requirement to less medication. And the second group, which very clearlyaligns with the ADA guidelines, which state that diabetesis a progressive cancer, asking more remedy over time.Progressive unless we take out the case. So, what’s the problem then? Why is this not everywhere? Why isn’t low-toned carb the norm? There’s two large-scale concludes. Number one: status quo.It is hard to break. There are many agendas involved. We came this notion that low fatwas the way to go decades ago. But a recent study just came out showing that there waszero randomized insure exhibit to recommend to Americansto remove the solid from our diet. And that’s how the carbs got added in. It was basically a huge experimenton millions of beings, and it disappointed miserably. The second reason we don’tsee it everywhere is money.Don’t be duped, there’s a lot of moneyto be made from keeping you sick. And what we see is, with these specialty guideline bodies, then there stackedwith conflict of interest. So, the solution to the diabetes epidemicin my clinic is exceedingly clear: Stop using medicine to treat food. And for a diseasewhose root cause is carbohydrates, take away the carbohydrates, or at least chipped them, so we can rememberwhat we used to know. We knew it a long time ago, this was said thousands of years ago, and we need, in this day and age, to get back to that notion.Thank you.( Applause ).