Barker's Type 2 Ketosis Prone Diabetes / Atypical Diabetes T1b/ Flatbush Diabetes
The accepted knowledge is that Diabetes destroys gradually over years. Ketosis Prone Type 2 diabetes is an acute form of type 2. This type 2 can reach fasting blood sugars of 300 or higher in months. This blog brings together all the documentation that I could find in the world and my speculation of what it means for KPD’s in specific and diabetics in general. I ask you to leave your stories about what happened to you so that we can all gain a better understanding of what we are dealing with.
Thursday, February 14, 2013
Monday, February 11, 2013
Both believe the explanation lies in "hidden" visceral fat found inside the body, between organs, in Asians and probably other ethnic groups too, but not in whites. This in turn affects the levels of adipokines secreted, such as leptin and adiponectin, which can have adverse metabolic effects.
Sunday, February 3, 2013
Monday, December 31, 2012
This is a study done in Lebanon (KPD is well-documented in the Middle East). It should be noted that there was one other diet that was examined but it showed no association with diabetes. This diet would be close to a low carb diet.
The findings of this study demonstrate direct associations of the Refined Grains & Desserts and Fast Food patterns with T2D and an inverse association between the Traditional Lebanese pattern and the disease among Lebanese adults.
Dietary patterns and odds of Type 2 diabetes in Beirut, Lebanon: a case - a case study
What should be noted is that this diet maybe safe now but it too is subject to the substitution of ingredients as well so complacency, as regards ones diet, should be guarded against.
Diabetes is ultimately caused by the failure of the immune system due to inflammations introduced by environmental toxicity. An environment is toxic if it does not support the health of an organism. This can be toxins that are viral, bacterial, physical or chemical and it may also be the case that the environment is toxic if it doesn’t supply the necessary components for health. It is also true that almost anything can be toxic above a certain threshold. This is where long term genetic adaptation comes in.
Over time a successful organism will change in ways to suit that environment. It will develop the mechanisms to recognize then offset or neutralize toxins. What is important is the very systems that must cooperate are in some ways disrupted and can not complete their functions leading to more inflammation and less cooperation. We see autoimmune diseases, sensitivities and deficiencies as part of this.
The net effect of this is a some what continuous suboptimal functioning which forces the body to compensate. The outcome of all this is what we call “diabetes”. There are all kinds of toxins out there but the one I’m going to concentrate on has to do with diet.
Why diet, two things: diseases of civilization and obesity. “Diseases of civilization” have been noted for centuries and is caused when some previously unexposed culture adopts our diet. This occurred largely before we had the scientific sophistication to develop most of the chemicals that people say plague our environment today. It also precedes the wide spread manipulation of foods, both plants and animals, by industrial systems to increase yields and profits. The rise of diabetes and obesity seem to be moving hand in hand. Weight gain, no matter whatever else it is about, is about eating and eating is the port of our major exposure to the environment.
I was an athlete and many of the people I’ve corresponded with were as well. A change of less workouts, for whatever reasons, but still the same eating pattern turned quickly into the abrupt onset of diabetes. How can you go quickly from athleticism to diabetes? On the face of it, this would seem impossible but it isn’t. It very simply takes 6 months and a person can be DKA, if they continue on their same diet, which has been the accepted healthy diet.
One of the reasons for this is that muscle does not protect against high blood sugars as well as fat. The continual insult to endocrine tissues does not abate. When a person has finished a work out and carbohydrates loads, once the muscles have taken up all they can, the body will evince higher blood sugars that will continue until the next round of exercise. This is a creeping effect, continual insult but with most of the blood sugar problem generally being contained by the consistent exercise of muscle. This will keep the blood sugars down most of the time but will not ameliorate the effects of the continual inflammation of endocrine and other tissues.
Maybe, at one time this would occur but this is inflammation. Continual exercise keeps the dog from the door but never reduces the effects of inflammation that has already been introduced. It is still there and all the disruptions in signals between the organs is still present due to the continual post prandial challenges and, probably, other continual environmental challenges
Wednesday, November 28, 2012
Wednesday, October 3, 2012
Tuesday, September 6, 2011
Thinking about: Western technology, food and the health of people of color and world food production and trade.
Guess whose back? Me! I've finished my latest assignment so it's back to KPD or abrupt type 2 diabetes; however you wish to look at it.
I was working down in Southwest Detroit (One of the few multicultural areas there.) and I was looking at many of the people walking around and many of them were heavy. The thing about this area is that it isn't a "food desert" there are plenty of stores with many types of produce. This is also a working class area so most people do work that requires a certain amount of physical effort. Yet the story remains the same, way too much weight and with all the problems that this portends.
One of the things that helped to keep this in mind was looking at the stats on this blog while I was away. This blog in particular seemed to be getting a lot of those hits. I tried to address this issue further while I was away with this blog. Now I want to go back again and try to put this all a little more together.
In the last thirty years diabetes appears to be surging both in the US and around the world and it seems to affect people of color disproportionately.
You should look at this graph very carefully. Something happened after 1990. One of them is probably a statistical fluke having to do with the change in what is considered diabetic or the fact that the US baby boomer population is entering its mature years but you would expect for that to flatten out eventually. It hasn't.
Here's another fact to consider. Diabetes is a chronic disease that develops overtime. How long this period of time is varies. Even in the case of Abrupt onset T2, there appears to be a long lag before our type of diabetes becomes full blown. You can view that here. My point is that viewing the take off point of diabetes isn't enough. We have to look at the preceding years and what might have occurred in them, if we wish to see some turning point.
The time frame we're looking at is about 30 to 40 years and frankly there are plenty of changes that have occurred in this time that could be correlated with this sudden take off in diabetes. This is diabetes, however, and the dog that hunts best here, at least for me, is diet.
I've talked about the contamination of traditional foods before. Here. You could look at this post as an expansion of that post. My point was that due to economics the constituents of foods around the world are being replaced with cheaper products that I think are problematic.
First up: wheat. Wheat has been around for years. It was first domesticated around the Fertile Crescent and this wheat is Emmer. Later on with get Eichorn wheat and a host of other varieties. Wheat has been bred and bred through out the years for all types of qualities. It has become one of the central characters in the diseases of civilization. Take a normal healthy society of humans and introduce them to flour and problems tend to arise. Denise Minger on her blog statistically demonstrates a strong correlation between wheat and cardiovascular disease. What should be even more worrying is that 99% of all wheat is of one kind, the dwarf wheat variety. Many people have pointed to this variety as having toxic properties especially as relates to blood sugars. Anecdotally, I've read where people have tried Eikhorn wheat and found no big jump in blood sugars.
My standard answer to any ketosis prone diabetic is to give up wheat. It really doesn't matter what their symtoms are. I say, "Give up wheat." and if they do they always feel better after a month. It makes me appear as if I know what I talking about.The truth of the matter is the giving up of wheat seems to always ease physical problems. Give it a try.
What this has to do with traditional foods is the fact that, due to global trade, a cheaply produced product is easily substituted for a more traditional product that tends to be more expensive. The more plentiful that cheap product is; the more likely it will be used as a substitute. Dwarf Wheat became the dominant variety starting in the late 70's. Unless that traditional food is tightly regulated such as Fasso wheat in Italy, it is more than likely Dwarf Wheat. More Dwarf Wheat If you look at our chart, it was just in time for our diabetes epidemic.
On to seed oils. These have been around since the start of agriculture but except for a few cases like olive oil they could not be produced in great quantity until we had the industrial techniques to do so. These are what we call vegetable oils.
Here's some nice charts.
As noted before, the body does not distinguish much between these two fatty acids. If the body is taking in 6's when it should be taking in 3's then the building blocks for a healthy body are wrong. It sets up a situation of chronic inflammation. This is from Wikipedia.
Most of these oils are not bought by people for consumption. They, for the most part, are used in the preparation of foods because they are cheap. Just imagine if your traditional food now made with flour from Dwarf Wheat is cooked in Soy oil.
Normal A1c's should be around 5. These hover at about 6.3 month after month before taking off. I suggest that what we're seeing is inflammation caused by dietary components that over time essentially
This is an addendum to this post. I started thinking that the key to much of what I have said is food production and the trade in food products. A little research found me this graph.
Once again I ask you to look back at the graph of the growth of diabetes. The growth of trade takes off at about 1986. Ten years later in about 1996 diabetes takes off as well and both increase rapidly from there to the present. I don't see this being explained by ideas of food palatability though there is certainly some of that there, nor do I see genetics or behavior explaining this either. Food has not got that much better tasting. Certainly genetics hasn't changed that much and I doubt we have become less industrious in the entire world in the last forty years. This last graph suggests to me that we have done something in the production of our foods that is metabolically traumatic. I well know that correlation is not causation but there seems to be something here and all I can do is nibble around the edges. This calls for a better mind than mine or more specifically some one like a Ned Kock who could possibly tease out what might be going on here.
I'm at Michigan State University, where some of the best agricultural scientists in the world do their work and though I'm not at liberty to divulge any specifics, world food production is about to seriously take off in the next 10 years. The tests that I have seen suggests we could see a doubling to quadrupling of food production. In other words, an end to famine. More food is good but what if the food isn't?
Thursday, August 4, 2011
This is one of the things I've been waiting for. Most of the research on KPD research has been done in the US and Europe even the studies done in African have mostly been carried out by Europeans. What I've been waiting for is for the third world to start picking up the research and expanding it. This is, after all, a growing problem in their countries.
Good for you China and let's hope the rest of the world gets going too.
Monday, April 18, 2011
One thing that she doesn't cover is that NSAIDs are NOT recommended for those who are G6PD deficient because of the chance of hemolytic anemia. If you've been reading this blog you should know that KPD's have a very high rate of this deficiency. So I do urge caution in their use.