A possible mechanism involved in mature onset diabetes
Frank Russo, June 8 2006.
After a long spell of being on a low protein diet, I have been taking in a lot of meat protein lately. And this morning the results have started to manifest themselves: I was 5'11" without shoes when I first got up and I now think that I never get below 5'9"and a half, throughout the whole day. So that's a maximum of just over 180cm which is about an inch higher than my recent 5'10" - truly amazing because my youth peak was only 174 cm! As far as the bodyweight goes, after coming down from 100 kg to 91 kg, I've now packed on some weight, muscle from my weight training. I am now 95 kg.
The most damage in diabetes is caused by diabetes educators rather than blood sugars. The one that years ago took a group of us to the supermarket, told us that you've got to buy food that has up to 10 percent sugar... "up to ten % is okay"! However initially at least, one should aim for zero carbohydrates let alone 10 percent sugar. Otherwise you'll never get the sugar very low, whilst having a nagging growing sugar from carbohydrate conversion: this is laterally similar to how solar lights always stay active so long as their high charge is kept going - they become inactive however once below their charge threshold!
The major mystery to me is why on diabetic drugs like metformin, one can get major complications sometimes on levels of only 12.0 mmol/l such as vision problems and capillary damage in legs and feet, when on the other hand one could possibly go beyond 33.3 mmol/l after every meal for years, and not develop any problems except for maybe unwanted smegma production with an irritated foreskin. Furthermore, why is it that most diabetics "get as sick as a dog and drop like flies" often not long after being placed on medications, when their condition may have festered for years! I don' t think that it's simply due to the problem becoming more serious as the diagnosis is often non-symptomatic - just a simple sugar.
I think that the mechanism for diabetes is not really to do with sugar levels. After all sugar is not very important when it's purely a source of energy, proteins on the other hand are far more important. I believe that just like our bodies do not control the obvious oxygen levels, but choose to monitor the carbon dioxide levels instead, they choose to monitor the protein levels rather than the sugars. I came to this idea after having a large meal with a considerable meat content and the sugar was within two hours to below 10.0 mmol/l from greater than 33.3 mmol/l. And the sugar content had been quite considerable: it for example included "sweet" Mongolian steak and spicy satay beef - both very sweet to the taste!
Furthermore, I've noticed that having lean chicken also brings the sugar level down very fast! Now the misconception is that meat does not contain sugar, but if it was as simple as that then the sugar level should remain unaltered or only changed slightly!
When I was on a very low protein diet, my fasting level was about 22.0 mmol/l. The obvious reason for this was that the glucose is the central currency, like the US $. My body was obviously making proteins from the glucose! Pyruvic Acid is easily inter-converted to protein, plus a very common amino acid can conversely become glucose very readily, that's alanine. The glucose that gets metabolized in Kreb's cycle can also become protein through oxaloacetic acid. Another compound that comes to mind that can become protein is phosphoenolpyruvic acid. Plus a great deal of the enzymes that would drive the reactions from sugars to proteins would go up thus greatly facilitating the conversions.
Yes! I currently believe that proteins are far more important to the body than sugars, and it would make much more sense to monitor these! Plus don't forget that there's a constant pool of proteins that are constantly breaking down and reforming in the gut. And interestingly enough, that's where most of these diabetic drugs like metformin interfere. Hence the conclusion is that one should have a lot of lean meats at very regular intervals and thus build up his protein stocks and perhaps the mature onset diabetes will fade. Furthermore, one should try if at all possible, to control his diabetes through dieting rather than through medications doing at least 5 capillary glucoses per day including a morning fasting and 2 at two hours after meals.