I believe that DB2 is caused by a combination of problems in the food supply and other problems that are well concealed. I argue that diabetes is a food-related disease and can be provoked by staple foods in the diet. Diabetes could be milk and wheat disease or eggs and meat disease.

My truth is that eating delicious foods made with wheat, eggs and milk leads quickly sends me into serious illness. I develop inflammatory diseases and my metabolism is abnormal. In my body, immune cells treat some food proteins as the enemy and mount attacks wherever wheat, egg or milk proteins appear. I suspect that gluten 'allergy" underlies chronic illness in some people who develop diabetes and are never diagnosed with celiac disease. Because of this hunch, gluten is excluded from the Alpha Nutrition Program. Similarly, I have a hunch that cow’s milk and beef contributes to the disease. Again my truth is that if I eat these foods, I become ill with serious metabolic abnormalities.

The evidence implicates "normal" foods that most people eat such as red meat, processed meats, dairy products, bread, milk and eggs. We know that most overweight people who develop diabetes have symptoms of other disease processes. These warning symptoms usually precede the onset of diabetes by many years. An advertisement for a blood pressure drug in a medical journal declared, for example:  "In Canada the average person will consume approximately 12 cows, 20 hogs, 11 sheep/goats, 1438 chickens, 30 turkeys, 11275 eggs, 398 kg seafood, 530 kg butter or margarine, and 192 kg of salt. As the consequences of a lifetime of cholesterol rich foods could be of concern to some hypertensive patients..." The advertisement implies that people will continue to eat the problem foods, and drugs will continue to be necessary (and profitable) treatments of the consequences. The idea of eating all these animals, their milk, and eggs is less appealing now than ever before, not only for health reasons but also for esthetic, moral, and ecological reasons.

Recurrent symptoms early in life could be resolved by diet revision, but diabetics, like most people, ignore or attempt to treat their symptoms and never change the problem diet; the disease had every opportunity to progress slowly but surely. Digestive symptoms, for example, suggest that foods eaten are a problem. There are genetic predispositions to diabetes, but you still have to eat the wrong food for many years to get the disease. Genetic predisposition does not mean that the disease is inevitable. You do have a choice before and after the diagnosis is made. Genetic predisposition means that if you eat too much of the wrong food, gain weight and exercise too little you will get sick and suffer. All humans have a genetic predisposition to develop disease when they eat too much of the wrong food and exercise too little.

Song et al followed 37,309 participants in the Women's Health Study aged >= 45 years who were free of cardiovascular disease, cancer, and type 2 diabetes and completed food frequency questionnaires in 1993. They documented the onset of type 2 diabetes in 1,558 cases over 8 years and found positive associations between intakes of red meat and processed meat and the risk of developing  diabetes 2. Their goal was to validate other observations connecting meat consumption with DB2. They stated: “The adoption of a diet characterized by high intakes of red and processed meat as well as other components, including refined grain products, snacks, sweets, French fries, and pizza, is believed to contribute to the epidemic of type 2 diabetes. A diet high in red meat has long been suspected as an important and independent contributor to risk of type 2 diabetes. This hypothesis was first generated based on the evidence from ecologic and migrant studies and subsequently supported by several cross-sectional and prospective studies of dietary patterns and diabetes.”

Increased diabetes risk was most pronounced for frequent consumption of processed meat, especially bacon and hot dogs. The range of meat consumption was from women who rarely ate meat to high consumers with ten times the intake. High meat consumers tended to have a collection of risk factors; they tended to be smokers, who were less likely to exercise, and less likely to take supplements of multivitamins. Women with higher intake of red meat also had a higher BMI, hypertension and a family history of diabetes. Total red meat intake correlated with total energy intake (fatty acids, cholesterol and protein) but inversely associated with dietary carbohydrate, fiber, magnesium intakes and glycemic load. 

Managing Diabetes 2

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