The Conspiracy Behind Type 2 Diabetes
No, I’ve not gone off the deep end. Read the whole article, then decide for yourself. You’ve all been conditioned to follow basic nutrition. Eat so much from each type of food each day, and you will be healthy. Raised on “The National Guidelines”.
Whoops! Then comes fast food, TV dinners, preprocessed foods. All with the illusion of making your life easier. Who wouldn’t be for “grab and growl” or “throw it in the mic, it will be done in a minute”? Especially if you have kids. What’s worse, the “western diet” has spread all over the world.
Now they have you. You are like a hamster on a wheel. Finish all your food. You’ve lived this way so long, it’s natural. Like brushing your teeth, you do it without thinking. It becomes your fallback attitude.
Now you’re starting to think… ”Whats this got to do with diabetes”?
Let me introduce you to “SAD”. I don’t know if you know what it is or not. But, for those who don’t, it may be an eye-opener.
It is also known as the “Western Diet”. According to an article By Annelena Lobb The Wall Street Journal Online Sept. 17, 2005 12:01 am ET
“A review of eating habits in the United States in 2004 found that about 75% of restaurant meals were from fast-food restaurants. Nearly half of the meals ordered from a menu were hamburger, French fries, or poultry — and about one third of orders included a carbonated beverage drink.”
No matter how much they refine the guidelines, most people still eat too many processed foods. This is because of 2 reasons…
- Cheaper than fresh
- Easier for busy life
A Brief History
The first appearance was in 1894, a first dietary guidance published by the USDA was a
farmers’ bulletin, written by Wilbur Olin Atwater. Then in 1916 the “Food for Young Children,” was released by nutritionist Caroline Hunt. In 1921, they told you the amounts you should eat.
This is the USDA’s way of setting nutritional standards. The “Basic Seven” was developed in 1943 through USDA initiatives to promote nutrition education, as well as to help people cope with food shortages during World War II. Which was revamped in 1946 to “National Food Guide.” In 1956 became “The Basic Four.”
In the 1970s, they realized the nutrition guides were based more on avoiding starvation and less on nutrition. When chronic diseases like: cardiovascular disease, high blood pressure, high cholesterol, and type 2 diabetes were replacing infectious diseases in doctor’s offices and hospitals, the need for variety in diet became obvious.
In the 1980s, it was the food wheel. Then in 1992 the food pyramid was pushed. In 2005 the pyramid was revised.
In 2011, they finally landed on the plate method. Where they focused more on food groups instead of specific foods.
According to the National Center for Health Statistics, about two-thirds of U.S. adults and about one-third of children aged 2 through 19 years are overweight or obese (Ogden et al., 2010). Obvious correlation between The origins of the natural human diet were fundamentally altered by various foods and food processing procedures, as defined below:
- glycemic load
- fatty acid composition
- macronutrient composition
- micronutrient density
- acid-base balance
- sodium-potassium ratio
- fiber content.
Guidelines have changed too quickly for our genes to keep up, resulting in chronic diseases like “metabolic syndrome,” an accumulation of conditions like elevated blood pressure, high blood sugar levels, obesity, and abnormal cholesterol levels.
Metabolic Syndrome might lead to diabetes. Obesity is the main indicator for metabolic syndrome and also a risk factor for type 2 diabetes. Three or more of these risk factors are associated with metabolic syndrome:
- High blood glucose (sugar)
- Low levels of HDL (“good”) cholesterol in the blood
- High levels of triglycerides in the blood
- Large waist circumference or “apple-shaped” body
- High blood pressure
Limit processed foods
Don’t feel you have to clean your plate
Cook at home more
- U.S. Department of Agriculture (USDA)
- Economic Research Service, USDA
- Dr. Whitney Linsenmeyer, Registered dietitian, assistant professor of nutrition at St. Louis University and spokesperson for the Academy of Nutrition and Dietetics
- Dr. Marion Nestle, Retired professor of nutrition, food studies and public health at New York University