Thursday, April 24, 2014


I thought it would be interesting to review a few “wrong thinking’” that we encounter on an everyday basis in the modified carb world. I just cite them and then explain what is wrong. I hope you will enjoy.

“Saturated fats creates insulin resistance”:

If someone substitutes carbohydrates for fat in his diet, especially saturated fats, doctors believe this will increase the risk for developing insulin resistance and thus, diabetes type 2B.

When having a diet containing no glucose, your body will take care of producing the missing glucose by gluconeogenesis to answer the few body cells that require it for anaerobic energy production.

For example, the liver is an active “glucose factory” when needed and so, it will release it in the blood AND WILL DO EVERYTHING NOT TO PICK IT UP AGAIN. And how does the liver does this? By shutting its entrance channels to glucose, which are controlled by insulin, creating what is called “insulin resistance”, which is, as you may understand, a wrong name for what it is trying to do. This is a “glucose sparing system”, which is temporary as if someone on a high fat diet goes back to eat glucose, he will produce insulin and the channels will automatically reopen without any permanent damages. Sadly, most doctors do not differentiate this “temporary insulin resistance” from the “permanent insulin resistance” caused by long-term high carbohydrate diets in susceptible individuals.

Take note there is not only the liver that will get this temporary effect but all the cells sensible to insulin, the other major ones being the muscles and the fat cells.

“Polyunsaturated fats decrease blood cholesterol levels”:

This is another false believe and has made, sadly, a lot of good publicity to all these cheap vegetable oils such as soy, canola or corn oil.

We must first know the trillions of cells membranes in our body are made of 50% saturated fats, 30 % monounsaturated fats and 20 % polyunsaturated fats. This combination gives our cells the perfect mix to achieve maximum flexibility AND, at the same time, enough rigidity, the structural backbone that makes our body what it is.

But what happens if someone reduces his saturated fat intake and increases his polyunsaturated fat intake? These trillions of cells won’t have other choice then to incorporate this excess polyunsaturated fat in their membranes and so, our tissues will begin to be weaker, lacking the strength brought by the saturated fats. This is an undesirable situation.

So the body will immediately react to increase its “rigidity”, as saturated fats are not provided in the diet, and they will do so by having the cells pick up in the blood the available cholesterol which will be use as a substitute to increase the “solidity” fo the membranes.

The result being the blood cholesterol will GO DOWN, but only for a few weeks until the liver begins to synthetize saturated fats to compensate for its lack.

The end point is that increasing polyunsaturated fats will make your cells weaker and so, more prone to be attack by free radical, the basis a many serious pathologies such as hearth diseases and cancer. Sadly, when the studies first reported polyunsaturated fats were good, the duration of the said studies were only about one month, which is not enough to evaluate any change in a diet.

“Saturated fats do increase blood cholesterol”:

This is probably on of the biggest mistake of modern medicine. It has created a “fat-phobia society”, which I like to call “fat terrorism”, which is the basis of the profitability of many pharmaceutical companies.

In the recent decades, many detailed studies have given a new look into the “lipid theory” and because we can now have more detailed lipid profile, the accusations toward saturated fats are falling one after another.

What happens when you eat more saturated fats is that, yes, your total cholesterol may go up but this is done by a change in the 2 subclasses of lipoproteins, the HDL and LDL. What happens is that your HDL (the good lipoprotein) will go UP, a desirable situation. The LDL may react differently but if they go UP, we now know they will become larger and thus less atherogenic because their larger size will prevent them penetrations the blood vessels lining.

More recently, we also demonstrated there are subclasses of HDL, one being more atherosclerotic then the other, and under the circumstances of a high saturated fat intake, the “protective HDL” will increase and the “atherosclerotic HDL” will decrease. This is certainly a plus.

“High protein diet increases the risk of diabetes”:

This was reported recently and so, it is added as an argument for doctors to condemn high protein diets. They already bring up the risk of too much protein by stressing the bad effect on the kidneys, now the have a new argument to create a “protein-phobia” in their patients…

It is already proven that in an individual with normal kidney function, a generous protein intake has NO effect on the kidneys.

The problem with this recent study is that it was an “observational study” where patients had to answer questions about their diet composition. We know these questionnaires are not reliable because they are based on individual evaluation of portion sizes, which opens the door to important mistakes. The other big problem is that the relation of “high protein intake” and “higher risk of diabetes” was only founded in women. Conclusion: this study has zero value. Sadly, it made “the big titles” in last week newspapers…


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