As for ethical & moral? Each person with Type 2 diabetes may have a different ratio of insulin to glucagon.....I wonder if eating the keto diet x 5 to 10 years will change the ratio (wake up the first pulse beta cells).....I suggest you take a look at the classic 1971 paper via Dr. Roger Unger. He discusses a ratio of glucagon to insulin, even when eating a low carb diet. OPEN ACCESS: https://diabetesjournals.org/diabetes/article/20/12/834/4099/Glucagon-and-the-Insulin-Glucagon-Ratio-in
I sent you plenty of information on MODY. It turns out there are lots of folks with monogenic diabetes hidden inside the Type 1 & Type 2 diabetes diagnosis. Let me know if you received the files via facebook. I do not have messenger on my phone or I-Pad so I will see your message when i check on my facebook page (usually once daily).
I can find 4 or 5 papers indicating people with Type 2 diabetes have a low incretin response! Yet, the GLP-1 Receptor agonist & several other new medications are to treat this problem. Here is another look at glucagon. I support high fiber because I do have the research indicating high fiber naturally triggers the incretin responses in the gut, the release of GLP-1, GLP-2, GIP.
and I can substantiate easily exactly what diet we have been eating since prehistory. Sugar did not appear until the middle part of the "Dark Ages" when trade routes were re-established. We ate honey & maple syrup in the U.S.
the push to put everyone on the latest medication: GLP-1 Receptor Agonist, will not treat the underlying problem. I have several close contacts who tried the new medication & found the side effects prevented continuing. Yes, they lost weight at first, but were so nauseous or had terrible diarrhea, so they could not continue on the medication. Here is another look at glucagon: https://dom-pubs.pericles-prod.literatumonline.com/doi/10.1111/j.1463-1326.2011.01449.x
its actually glucagon that is induced via amino acids. So we cannot say with 100% certainty that NO PEOPLE have type 2 diabetes from eating meat! Right now, its finally happening that biochemistry & science are looking at GLUCAGON carefully. We know its abnormal in type 2 diabetes. Several theories as to why its abnormal. https://pubmed.ncbi.nlm.nih.gov/36932176/
As you say, it’s the amino acids. For that reason, I think there are different responses to different proteins. And the paper I mentioned does not even say meat but red meat. Not protein from animal sources. Red meat is not a nutrient. It is a kind of food which, can be high fat, low fat, served on a sandwich or a lettuce wrap. My point was only there is no rational basis for carrying out the study. In my view it is like someone’s description of a high school science project “I poured salt on it and it died.”
I think glucagon is being studied more although my point on a YouTube (I will post) was that glucagon and insulin are really one pathway.
our own proteins created as substrates in the islet to manage the non-stop need for both insulin & glucagon. These two hormones are like flashing lights, always on. In Type 2 diabetes, glucagon is out of whack. So eating lots of simple starches & sugars only causes more insulin/glucagon release, and pushes blood sugars higher.
Looks like Dr. Knop took on glucagon. I am grateful. Its unfortunate that the DNA in the islets for alpha, beta, delta cells is the same as per mutations that seem to occur. The Beta cells are switching to alpha cell/glucagon production. The alpha/beta cell ratio I call the "wedge" because it may be indicative of how much beta cell production is left. Certainly eating keto or almost keto will hopefully not induce more islet damage. I have met folks with "brittle Type 2 diabetes" in my past & they end up with renal failure fairly quickly, plus all the rest of the negative sequelae of the disease.
Type 2 diabetes is partly caused by over reliance on first pulse insulin which coincides with first release amylin. Insulin resistance is most often in the liver & muscles. We develop muscle insulin resistance from lack of exercise. Our liver becomes fat because of over processed starches, high fructose corn syrup, and potentially the changes induced by release of amylin. Amylin may induce the pancreas alpha cells to release more glucagon. This causes a "round robin" effect with the liver storing more energy yet also releasing more stored energy which causes blood lipids to rise. Typically in a person without Type 2 diabetes, proteins in meat should induce a balanced amount of insulin & glucagon...Generally the first cause of Type 2 diabetes is muscle insulin resistance from lack of exercise. Physicians are faced with people who are thin & appear to have type 2 diabetes but actually are developing MODY (monogenic diabetes). There is a genetic test now as MODY patients need a different approach than Type 2 people.
I have 7 years of research....!! AS for the protein/insulin/glucagon ratio, I think that is very old information. MODY? Dr. Anna Gloyn has figured out the genes. I can send you the PDF files via facebook...
Several good comments below from Eva Fain on role of glucagon. My YouTube has some basic background but still relevant. https://www.youtube.com/watch?v=STzB2USmKBg
https://ec.bioscientifica.com/view/journals/ec/aop/ec-23-0161/ec-23-0161.xml
As for ethical & moral? Each person with Type 2 diabetes may have a different ratio of insulin to glucagon.....I wonder if eating the keto diet x 5 to 10 years will change the ratio (wake up the first pulse beta cells).....I suggest you take a look at the classic 1971 paper via Dr. Roger Unger. He discusses a ratio of glucagon to insulin, even when eating a low carb diet. OPEN ACCESS: https://diabetesjournals.org/diabetes/article/20/12/834/4099/Glucagon-and-the-Insulin-Glucagon-Ratio-in
Again, thanks for all the input.
I sent you plenty of information on MODY. It turns out there are lots of folks with monogenic diabetes hidden inside the Type 1 & Type 2 diabetes diagnosis. Let me know if you received the files via facebook. I do not have messenger on my phone or I-Pad so I will see your message when i check on my facebook page (usually once daily).
this indicates high amounts of amino acids can trigger gluconeosis...which will raise blood sugar. http://www.vivo.colostate.edu/hbooks/pathphys/endocrine/pancreas/glucagon.html
I can find 4 or 5 papers indicating people with Type 2 diabetes have a low incretin response! Yet, the GLP-1 Receptor agonist & several other new medications are to treat this problem. Here is another look at glucagon. I support high fiber because I do have the research indicating high fiber naturally triggers the incretin responses in the gut, the release of GLP-1, GLP-2, GIP.
https://ec.bioscientifica.com/view/journals/ec/aop/ec-23-0161/ec-23-0161.xml
and I can substantiate easily exactly what diet we have been eating since prehistory. Sugar did not appear until the middle part of the "Dark Ages" when trade routes were re-established. We ate honey & maple syrup in the U.S.
the push to put everyone on the latest medication: GLP-1 Receptor Agonist, will not treat the underlying problem. I have several close contacts who tried the new medication & found the side effects prevented continuing. Yes, they lost weight at first, but were so nauseous or had terrible diarrhea, so they could not continue on the medication. Here is another look at glucagon: https://dom-pubs.pericles-prod.literatumonline.com/doi/10.1111/j.1463-1326.2011.01449.x
its actually glucagon that is induced via amino acids. So we cannot say with 100% certainty that NO PEOPLE have type 2 diabetes from eating meat! Right now, its finally happening that biochemistry & science are looking at GLUCAGON carefully. We know its abnormal in type 2 diabetes. Several theories as to why its abnormal. https://pubmed.ncbi.nlm.nih.gov/36932176/
As you say, it’s the amino acids. For that reason, I think there are different responses to different proteins. And the paper I mentioned does not even say meat but red meat. Not protein from animal sources. Red meat is not a nutrient. It is a kind of food which, can be high fat, low fat, served on a sandwich or a lettuce wrap. My point was only there is no rational basis for carrying out the study. In my view it is like someone’s description of a high school science project “I poured salt on it and it died.”
I think glucagon is being studied more although my point on a YouTube (I will post) was that glucagon and insulin are really one pathway.
our own proteins created as substrates in the islet to manage the non-stop need for both insulin & glucagon. These two hormones are like flashing lights, always on. In Type 2 diabetes, glucagon is out of whack. So eating lots of simple starches & sugars only causes more insulin/glucagon release, and pushes blood sugars higher.
Looks like Dr. Knop took on glucagon. I am grateful. Its unfortunate that the DNA in the islets for alpha, beta, delta cells is the same as per mutations that seem to occur. The Beta cells are switching to alpha cell/glucagon production. The alpha/beta cell ratio I call the "wedge" because it may be indicative of how much beta cell production is left. Certainly eating keto or almost keto will hopefully not induce more islet damage. I have met folks with "brittle Type 2 diabetes" in my past & they end up with renal failure fairly quickly, plus all the rest of the negative sequelae of the disease.
Type 2 diabetes is partly caused by over reliance on first pulse insulin which coincides with first release amylin. Insulin resistance is most often in the liver & muscles. We develop muscle insulin resistance from lack of exercise. Our liver becomes fat because of over processed starches, high fructose corn syrup, and potentially the changes induced by release of amylin. Amylin may induce the pancreas alpha cells to release more glucagon. This causes a "round robin" effect with the liver storing more energy yet also releasing more stored energy which causes blood lipids to rise. Typically in a person without Type 2 diabetes, proteins in meat should induce a balanced amount of insulin & glucagon...Generally the first cause of Type 2 diabetes is muscle insulin resistance from lack of exercise. Physicians are faced with people who are thin & appear to have type 2 diabetes but actually are developing MODY (monogenic diabetes). There is a genetic test now as MODY patients need a different approach than Type 2 people.
Thanks for all this. A couple references on some of the points would be great.
I have 7 years of research....!! AS for the protein/insulin/glucagon ratio, I think that is very old information. MODY? Dr. Anna Gloyn has figured out the genes. I can send you the PDF files via facebook...
done...there is more & more figured out weekly. I appreciate the research. I still do not believe the Big Pharma approach to Type 2 is correct.
All that's required is that all the information that is out there be as available as Big Pharma's story.