How Fats We Eat Affect Insulin and Type 2 Diabetes
How Fats We Eat Affect Insulin and Type 2 Diabetes
BATON Diet
If we eat man altered fats like industrial trans fats, which are Z shaped molecules, they become incorporated into cell walls. Industrial trans fats are very stiff inflexible molecules with their arms on opposite sides (TRANS) from each other like a Z. Many of the industrial trans fats are made from omega-6 vegetable oils. Trans fats form thick “sludge” in cell walls hampering the movements and actions of enzymes, docking station receptors, and communication molecules. Trans fats change the flexibility of cell walls.
Trans fats bring unusual pressures to bear on the shape of enzymes and docking station receptors like insulin receptors. They can distort their shape and cripple or disable their functions. Industrial trans fats have been shown to alter insulin receptor functions. (681, 864) When vegetable oils like corn and soy are heated to high temperatures, they form molecules that function similarly to industrial trans fats. They may not have to be labeled as industrial trans fat, but they act like industrial trans fats. Corn (85%) and soy (95%) are genetic engineered (GE/GM/GMO) plants further altering their shapes and functions in cellular machinery.
The olive oil molecule is shaped like a U and it is flexible. Its arms can wave and bend. Its arms are on the same side (CIS) and they can flex providing a fluid environment for docking station receptors like insulin receptors and communication molecules to travel in and to work in the cell wall.
Insulin function can be inhibited by the omega-6 vegetable oils and industrial trans fats we eat.
Healthy insulin docking station (receptor) activation
- Insulin (the key) lands on the custom insulin docking station (the lock or receptor). Insulin is a 3D (3 dimensional) key. The insulin receptor is a 3D lock in the cell wall that only the insulin key can open.
- When the insulin key is inserted in the insulin receptor lock, receptor activation occurs.
3. High energy phosphate molecules (P) bring energy to the insulin docking station (insulin receptor) to initiate insulin activities in the cell.
Fats we eat are incorporated into cell walls and create pressures against the insulin receptor, and can deform the insulin receptor, which is shaped like a 3D football goalpost.
Types of fat and insulin resistance
The fats we eat determine the environment and pressures brought to bear on the insulin receptor (insulin docking station) which resides in the cell wall. Omega-6 vegetable oil fats (911, 864) and industrial trans fats (681) have been shown to downgrade the function of insulin receptors. Eating omega-6 vegetable oils and/or industrial trans fats can cause the insulin receptor to be deformed or leave it disabled so that insulin does not activate the receptor when it lands on the insulin docking station. This is termed insulin resistance and there can be other causes of insulin resistance also. Insulin resistance is common in syndrome X, prediabetes, type 2 diabetes, high blood pressure, and heart disease. (864)
The 3D (3 dimensional) insulin molecule must fit perfectly into the 3D insulin receptor lock or the insulin receptor will not be activated and sugar will not leave the blood stream and enter the cell. Cell walls (plasma membranes), where the insulin receptor lives, are rich in fats. The shape of the insulin receptor, cell wall flexibility, integrity, and ability to form vagina like indentions in the cell wall are influenced by the fats we eat which get incorporated in our cell walls. The rest of the activities of insulin were described previously in this section.
Eating industrial trans fats and vegetable oils is like throwing monkey wrenches in cell walls and the machinery operating inside the cell.
Intake of trans fats and excess omega-6 vegetable oils can make us feel stiff and sore, have blood sugars that are out of control, cause excess blood clotting, increase risk of heart attacks (934) and cancer, (864) and cause us to experience poor reaction times in sports.
Many omega-6 vegetable oils like corn oil, soy oil, and cottonseed oil are made from GMO plants that further alter the inner workings of cellular machinery and are also documented to alter insulin receptors.
Emphasizing select natural fats including organic cold pressed olive oil (omega-9 fat), organic pasture fed butter (saturated fat), organic cold pressed raw coconut oil (saturated fat) packed within 1 hour or harvest, and 100% grass fed meats are great first steps toward protecting the integrity of cell walls and the environment where the insulin docking stations operate.
Many industrial trans fats are manufactured from vegetable oils. Vegetable oils raise blood sugar levels and are not beneficial to people with prediabetes or type 2 diabetes. Vegetable oil intake is associated with developing insulin resistance. (864)
Olive oil intake has been shown to help prevent high blood sugar levels. (1244-1248)
Saturated fats from animal sources and coconut oil do not raise blood sugar levels.
We should not eat or cook with vegetable oils or trans fats made from vegetable oils; they are not stable and are inherently rancid. (806, 862, 864, 681) Vegetable oils are strongly linked with heart disease, cancer, obesity, and diabetes insulin resistance. [Yam D, et al, “The Israeli Paradox”, Isr J Med Sci 1996 (864)] (862) and meta-analysis (934)
Numerous high quality medical studies and a meta-analysis agree that industrial trans fat intake increased risk of heart disease. (1178, 1169, 1197-1199) A recent meta-analysis found industrial trans fat intake increased risk of heart disease by 42%. (1178) Contrary to popular opinion, eating natural trans fats found in grass fed meats, whole milk, cream, butter, and wild caught fish was not found to increase risk of heart disease and reduced the risk of diabetes by 42%. Meta-analysis, de Souza et al, BMJ 2015 (1178)
We are free to enjoy healthy desserts rich in fats including Crème Brulee, egg custards, natural ice creams made with real cream and egg yolks, provided we reduce the sugar in the recipe. The recipes at the end of this section have been adapted by reducing the sugar amounts. We do not suggest using sugar substitutes and favor real organic cane sugar. The natural fats like grass fed cream and pasture butter in these recipes significantly reduced risk of developing type 2 diabetes by 42%. Meta-analysis, de Souza et al, BMJ 2015 (1178)
The slides on the next blog show illustrations of the effects of insulin resistance and HSL (Hormone Sensitive Lipase). HSL is the key to fat burning. We will show how the food we eat drives HSL effect on first fat cells and also on muscle cells.
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Also in Baton Diet
A Low-Fat Diet is a High-Carb Diet
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Carb Servings - Quick Eyeball Method
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