Vegetable Oils are Linked to Obesity and Can Raise Blood Sugar Levels
Vegetable Oils are Linked to Obesity and Can Raise Blood Sugar Levels
Vegetable oil intake is detrimental to diabetes.
Not all “liquid oils” are created equal and they perform in vastly different manners in the body with respect to diabetes and blood sugar levels. The powerful effects of fats on blood sugars strongly influence how high blood sugar rises after eating. Examples from medical studies include:
Soy oil intake is linked to obesity.Soybean oil is a vegetable oil and intake raises blood sugar levels 2 ways.
Soybean oil, also called soy oil, is a vegetable oil and it encourages the breakdown of the body’s stored sugar (glycogen) to make free sugar and thus raises blood sugar levels. This process that soybean oil causes is termed glycogenolysis. Soy oil has another strike against it in diabetes because it also causes sugar (glucose) to be made from other non-carbohydrate nutrients in the body by breaking down protein and fats and converting them to sugar. This process where new extra sugar is generated in the body is called gluconeogenesis; it raises blood sugar (glucose) levels. Intake of soy oil and other vegetable oils (omega-6 fats) is now strongly linked to diabetes, cancer, and obesity. (864) Foods that raise blood sugar levels increase production of insulin—and insulin is a growth hormone associated with weight gain. When blood sugar levels are high and insulin levels are high, the fat burning hormone HSL (hormone sensitive lipase) is turned off by insulin, fats are locked in the cell, and new fats are taken up by the cell and stored resulting in weight gain. Once diabetes developes some diabetes medications contribute to further weight gain. Our companion book Seven Ways to Avoid WEIGHT GAIN Due to DRUGS tells what you can do about it.
On the other hand farmers market vegetables are healthy sources of omega-6 fats.
How the fats in the diet influence insulin docking stations (insulin receptors)
Insulin docking stations (receptors) are not locked in one position in the cell wall. They are mobile as are other receptors (docking stations) and communication molecules. GP stands for glycoprotein receptors (docking stations) and communication stations. Cell walls (plasma membranes) are composed mostly of proteins and fats. The receptors (docking stations) travel and move about in the cell wall.
Docking stations, including the insulin docking stations, travel about in the cell wall doing their communication jobs. The communication molecules (docking station receptors--including insulin docking stations/receptors) are composed of part carbohydrate (glyco) and part protein, thus they are called glycoproteins. Their home is in the fat of the cell wall. Cell walls are like a sandwich with a layer of olive oil and butter between the phosphate ends of the molecules that make up the cell wall. Insulin docking stations are floating about in mainly olive oil (omega-9 fat) and butter (saturated fats), and cholesterol, that make up the cell wall. This is the normal healthy home for insulin docking stations in cell walls composed of monounsaturated fats, some saturated fats, and some cholesterol in healthy cell walls.
The fats we eat are as important in preventing and treating diabetes as the sugars and carbohydrates (carbs) we eat. (681, 864, 1221, meta-analysis 1178, 2258)
Cell walls need to be flexible so they can perform complex exercises like making vagina shaped pockets when insulin lands on a docking station in the cell wall, as pictured in the series of pictures below.
Both excess vegetable oils (omega-6 fat) intake and trans fats intake down regulate insulin receptor exercises shown in the following pictures. Eating balanced servings of natural fats makes these insulin exercises possible.
New literature is showing us that the fats we eat are as important in preventing and treating diabetes as the sugars and carbohydrates (carbs) we eat. Yam D, et al, “The Israeli Paradox” Isr J Med Sci. 1996 (864), Meta-analysis, de Souza R et al, BMJ 2015 (1178) and (681, 1121, 1244-1248, 2258, 2263)
The insulin exercise seen in the series of pictures below is repeated hundreds of times per minute.
The flexibility of the cell wall is required for insulin exercises.
1. Insulin (I) arrives via the blood and lands on the insulin docking station to activate it.
The activated insulin docking station (receptor) starts chemical reactions inside the cell.
The group of 4 red molecules on the right is the sugar transporter complex that forms in response to insulin arriving via the blood and landing on the insulin receptor. This is transducer phosphorylation.
2. Invagination
Insulin gets ready to “step inside” the cell.
3. Internalization
Insulin “steps inside” the cell. Meanwhile the sugar transporter complex of 4 red molecules formed in response to insulin’s signal, travels toward the cell wall to get in position near the cell wall (plasma membrane).
The cell wall must be composed of healthy natural fats to flex properly during these exercises. Trans fats are stiff fats that inhibit this process (681). Omega-6 vegetable oils also have been shown to down-regulate insulin docking station (insulin receptor) activities. (864)
4. Endosomal Phase
Insulin is inside the endosome which is now inside the cell.
The insulin PTP (protein tyrosine phosphatase) signal bar is indicating close to maximal insulin signal generation. The sugar transporter, the 4 red molecules next to the cell wall, actively pulls sugar from the blood into the cell. Once the sugar is inside the cell it is either used for energy or converted to fat and stored for later use.
5. Endosome Acidification and Insulin Becomes Dissociated
After insulin has finished signaling the sugar transporter complex to form and actively pull sugar into the cell, insulin is then inactivated. A proton pump pumps acid (H+) into the endosome and changes the acid-base balance causing insulin to degrade. However, the insulin docking station (receptor) remains intact. Insulin falls apart in presence of the acid (H+). The 4 molecules of the sugar transporter complex separate and quit transporting sugar into the cell.
Both excess vegetable oils (omega-6 fat) intake and trans fats intake down regulate insulin receptor exercises shown in the following pictures. Eating balanced servings of natural fats makes these insulin exercises possible.
New literature is showing us that the fats we eat are as important in preventing and treating diabetes as the sugars and carbohydrates (carbs) we eat. Yam D, et al, “The Israeli Paradox” Isr J Med Sci. 1996 (864), Meta-analysis, de Souza R et al, BMJ 2015 (1178) and (681, 1121, 1244-1248, 2258, 2263)
6. Insulin Degradation & Receptor Dephosphorylation
The degraded inactive insulin products are dispersed in the blood. The insulin docking station (receptor) begins to move back to its resting position. The 4 sugar transport complex molecules go their separate ways. The insulin signal is attenuated (the PTP insulin signal bar lessens). PTP is protein tyrosine phosphatase.
Both the fats and the carbohydrates we eat influence diabetes insulin docking station activities.
7. Insulin Docking Station Resting at Home in the Cell Wall
The insulin docking station returns to its home in the cell wall and its resting state waiting to catch the next molecule of insulin that comes near it. The basal resting state is re-established for the insulin docking station.
Healthy cell walls with healthy flexibility are made when we eat mostly non-essential fats.
Omega-9 (olive oil family) 2 to 10 tablespoons or more per day.
Saturated fats 2 to 10 tablespoons or more per day.
The body functions best when we eat smaller but equal amounts of essential fats in a 1:1 ratio, or about 1-2 teaspoons of each of these fats per day.
Omega-6 fats (fresh vegetables and select nuts like Brazil nuts, pine nuts, sunflower seeds)
Omega-3 EPA/DHA fats (grass fed meats, grass fed eggs, wild caught fish, and fish oils)
We may emphasize nuts that contain omega-9 fats in our nutrition program. The KNOW YOUR FATS chart lists the primary types of fats in nuts. Preferred nuts high in monounsaturated fat (omega-9) (the olive oil category) fat include:
|
Acorn Almonds Hazelnuts Macadamia |
Pecans Pistachios Sesame Sunflower (hybrid). |
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Also in Baton Diet
A Low-Fat Diet is a High-Carb Diet
Almost twice as much food was eaten at the next meal if the person had a high-carb low-fat meal at the previous meal. (807) Dr. David Ludwig, Professor of Pediatrics at Harvard, and Children’s Hospital in Boston.
Carb Servings - Quick Eyeball Method
CARB HELL
Fatty liver disease (our new epidemic)
Excess carbohydrates (and sugars) we eat are converted by the liver to triglycerides (fats) and cholesterol.
People who eat too many carbohydrates (carbs) can develop “fatty livers” because excess carbohydrates are converted to fat (triglycerides TG or fatty acids FA) in the liver. The fatty liver tissue is seen if a liver biopsy is taken. “Fatty liver disease” is usually a reversible condition. Large globules of triglyceride fat accumulate in liver cells. In the late stages, the size of the fat globules increases, pushing the nucleus to the edge of the cell. If the condition persists, large fat globules may come together (coalesce) and produce fatty cysts, which are irreversible lesions that can damage the liver.