There is no doubt that everyone needs to eat, including diabetics. And because of the need for life, it will contain the basic ingredients of food such as protein, fat, and sugar in any case. Therefore, its then impossible not to influence the treatment of diabetes.
So what? For one thing, diabetes cannot be lifted and metabolic disorders cannot be corrected. The best glucose-lowering treatment will be like cutting off the water. Because diabetes is not just a blood sugar problem, including the islet dysfunction that causes its high blood sugar is not due to sugar consumption, so the treatment effect achieved at various costs to the patient simply cannot be maintained. It is like treating an infection without antibiotics and using only anti-bypass drugs. Because of the lack of the most important basic principles of relieving the cause of the disease and correcting the metabolic disorder;
Second, resulting in blood sugar instability, and thus the good glucose-lowering drugs will not be used effectively, or patients are more harmful. Because, different food sugars itself, as well as its in different food ingredients accompanied by processing, the impact on the patient’s blood sugar will be very different. Therefore, the postprandial blood glucose varies greatly between different foods containing the same food sugars. The medical term for this is the glycemic index of different foods.
Third, of course, can also be the most fundamental and effective diabetes treatment method. It can play a therapeutic role that can never be replaced and surpassed by any other technology, method and its drugs. And because the cause of the disease is directly removed, the metabolic disorder is corrected, and the human body, including islet function, has the ability to self-repair, thus curing diabetes is not unattainable. Because it is a double-edged sword that cannot be ignored or avoided by human health, it requires scientific management and effective control.
However, if you investigate, you will find that most patients do not know what they eat every day, and do not know the most basic dietary and nutritional management goals of their disease treatment, or even what they actually eat every day? Not to mention the impact on blood sugar of actually eating a scientific diet and controlling its contents. This is why the lie of sugar-free foods is so popular.
Why? Lack of food tools. The reason is that common foods generally have an unreasonable nutritional composition, unstable factors related to the impact on patients’ blood sugar, and the composition often varies greatly depending on the variety, origin, soil, climate, different parts of the diet and processing methods. This not only makes it difficult for patients to learn to eat scientifically, painful to change their habits, painful to be isolated from normal people, and exhausting to cook for themselves every meal, but also impossible to control and manage quality effectively. Why, it is necessary to adapt to food deficiencies. So, although it is not that people do not know the importance of a scientific diet, it is extremely difficult to do so.
Therefore, not only diabetes is incurable and complications cannot be stopped. In fact this is true for almost all diseases as long as they are related to eating. So not only are there 97 million diabetics in our country, but also 200 million hyperlipidemic, 250 million overweight, and a large number of equally large numbers of people with low glucose tolerance who may develop diabetes in the future.
Why?
1. Diet is the most important cause of diabetes and its complications
There is no doubt that diet is not the only thing that causes diabetes and its complications. However, it is the most important and persistent factor, and the disorders of nutritional metabolism caused by diabetes itself can only be corrected by diet.
For example, for thousands of years, sugar-rich cereals have been the staple food of our people, and sugar energy is more than 70% of the total energy (starch is composed of glucose and must be broken down into glucose to be absorbed by the body). But the incidence of diabetes until the 1980s was only 0.609%. And then it skyrocketed. Until the current 97 million patients, the incidence rate is 9.7% between the ages of 18-59 and 19.6% over the age of 60. Why? Due to improved economic conditions, calories are higher than protein and sugar more than double the food fat. For example, there has been a large increase in the amount of fats and edible oils that accompany meat, eggs and milk. That is, there have been important changes in dietary energy and its composition. Among them, especially the increase in fat is the most harmful. This is because numerous medical studies have shown that most diabetes is already dyslipidemic before it is diagnosed. It is the infiltration of adipose tissue and its adverse effect on the pancreas and insulin sensitivity that is the main reason for the decrease in its ability to metabolize sugar.
In the case of diabetic glucose metabolism disorders, in addition to increasing hyperglycemia and its toxicity, the patient is also aggravating and accelerating the already existing disorders of nutritional metabolism. This is because the energy required for basic life activities such as breathing, heartbeat and exercise cannot be interrupted. Therefore, when the nutritional intake is not reasonable or cannot meet the needs due to illness, there is an interaction and partial interconversion of energy substances such as protein, fat and sugar. However, the process can lead to complications.
For example, whenever sugar energy production is insufficient or untimely due to insufficient intake or impaired glucose metabolism, there is overconsumption of fats and proteins to compensate for the energy deficit. At the same time, the delayed energy production such as sugar cannot be consumed in time and will be converted to fat, while protein must be supplemented by diet. As a result, fat catabolism and anabolism are both hyperactive, which leads to excessive and frequent flow in blood vessels, resulting in cardiovascular and cerebral diseases. As long as the protein balance is negative or does not meet the body’s tissue renewal and repair needs, many other related problems will occur, such as wounds that do not grow, infections that are difficult to heal, and low immunity. Therefore, although diabetes is characterized by high blood sugar, there is more than just blood sugar problems with high blood sugar toxicity. Even, macrovascular complications such as cardiac and cerebral complications, which are not hyperglycemic toxicity, account for 50% to 80% of the causes of death in diabetic patients.
Therefore, although diabetes treatment such as glucose and lipid lowering is very important, direct correction of metabolic disorders and removal of the cause of the disease without the actual dietary components of high protein, low fat, and reasonable carbohydrates will not be curable and complications cannot be stopped. This is because drugs can never independently determine the rationality of nutrition and its composition. Not only that, but also interfere with human nutrition due to different pathways of sugar reduction and their mechanisms. For example, they help to break down sugar and convert and produce energy, while they lose energy by inhibiting sugar breakdown and promoting sugar loss from surrounding tissues. Therefore, if not properly applied, they can themselves become direct triggers and aggravating factors of diabetic complications. This is not to mention the almost unavoidable toxic side effects of the drugs.
Therefore, diabetes treatment requires a “five-pronged approach”. Among them, diet cannot be replaced by any other techniques and methods such as drugs.
2. The uncontrolled management of diet is currently the most restrictive bottleneck in diabetes treatment
There is no doubt that diet is not the only thing that affects the treatment of diabetes and its complications, but it is the most important factor that cannot be ignored and determines success or failure. Some people may not think so and swear that food cannot replace medication. In fact, the other half of this statement and the objective law of nature is that drugs are also no substitute for food.
For example, what are the reasons why diabetes is currently incurable and the complications cannot be stopped? To put it bluntly, there are only 2 aspects. One is the inability to remove the cause of the disease and correct the disorders of nutritional metabolism that have existed for a long time and that have emerged and worsened under the influence of diabetes. In other words, it is impossible to cut off the source of the recurrence of risk factors for diabetes complications such as hyperglycemia and hyperlipidemia. Therefore, the more diabetes is treated, the more it is treated for life, the worse it gets, and the complications cannot be stopped. Because, diabetes is not only a blood sugar problem. Or nutritional metabolic disorders are the basis for its own etiology and complication risk factors to arise; secondly, unstable blood sugar, thus leading to the fact that even the best hypoglycemic drugs can not be used effectively due to the presence of hypoglycemic problems. At the same time, some of the world’s most scientific, authoritative and technologically advanced evidence-based diabetes studies, such as the American Action to Control Cardiovascular Risk in Diabetes (ACCORD ), the United Kingdom Prospective Diabetes Study (UKPDS), and the study on the relationship between intensive glucose lowering and microvascular and macrovascular complications (ADVANCE), all coincide in encountering a significant increase in mortality due to an increase in hypoglycemic events if patients are controlled to near normal blood glucose. And patients who applied insulin showed difficulties in weight and lipid control.
Why, uncontrolled diet results. Or although exercise, emotions, etc. can also lead to changes in blood sugar, and therefore can also affect the safe and effective use of hypoglycemic drugs, diet is the first and most capable factor in its order of influence. In contrast, the difficulty in weight and lipid control in insulin patients can be explained almost exclusively by uncontrolled diet. Because, only under the condition of uncontrolled diet and its energy management, the sugar energy converted by insulin to help patients break down blood glucose will be converted to fat again, which leads to both weight gain and lipid increase.
Therefore, the uncontrolled management of diet is the biggest limiting bottleneck leading to the current difficulties in diabetes treatment.
3. What exactly is in the diet that affects diabetes treatment
The impact of diet on diabetes can be divided into 2 parts: one is the total energy composed of protein, fat, sugar and other energy-based nutrition and their respective content and mutual ratio. Since it is directly related to the cause of diabetes and its metabolic disorders, it is also the most important core of diabetes treatment. After a complex and tortuous development of complete starvation therapy, simple control of staple foods, and even a significant increase in dietary fat, it has now long evolved to a rational and balanced overall and sub-nutrition, and has gradually stabilized in the late 1990s. The symbol is the American Diabetes Association and the National Institutes of Health jointly issued and revised dietary guidelines. Since then, it has been widely adopted around the world. The content is: the total caloric energy should maintain the ideal body weight. Of this, protein accounts for 15-20% of total calories, with more than half of this being high-quality protein; 55-60% carbohydrate; and 25-30% fat, with a 1:1:1 ratio of saturated, mono- and polyunsaturated fatty acids.
Please note: This is a high protein, low fat, low carbohydrate diet requirement relative to normal people, and is closely related to individualized factors such as age, height, weight, exercise or labor intensity for each patient. However, it is not a stereotypical ration for each meal as some patients believe. The reason is that all kinds of nutrients are stored in the body, so that supplementation can be completed before it compensates or does not affect other nutrients to meet the needs of treatment and nutritional balance. That is, different nutrients can be balanced at different times on average. Vitamins, minerals, etc., although also very important, can be administered similarly to medications when needed because of the smaller quantities involved.
The second is the effect of the dietary process on the variability of the patient’s blood sugar. This is because the rate at which different food sugars are digested and absorbed into the bloodstream affects the accumulation of sugars in the blood that are metabolically impaired due to diabetes, i.e. the degree of hyperglycemia. At the same time, some accompanying components of food, such as: protein, fat, dietary fiber, etc., can affect both the absorption of sugar itself and the function of pancreatic islets, thus forming different blood sugar changes. In addition, different food processing methods can also affect blood sugar. The reason why doctors advise patients not to eat directly sweetened sugars is simply because they are generally mostly monosaccharides that are easily absorbed by the body directly or more quickly, such as: fructose and glucose. Disaccharides, such as: sucrose and maltose, etc. Or its neither that the patient no longer needs sugar nutrition from now on, nor that all sugar nutrition has a sweet taste. For example: starch, dextrin, etc.
That is, diabetes treatment requires both modern nutrition to manage and control the nutrients in the patient’s food, and therapeutics to manage and control their effects on the patient’s direct risk factors such as blood glucose and lipids, in order to interoperate with drugs that are also intervention factors for the body’s blood glucose.
However, all this still causes conceptual confusion to patients and even a significant part of doctors, so that the most important basic methods of diabetes treatment, such as relieving the cause of the disease and correcting metabolic disorders, and their value are ignored and buried.
4. Difficulty in diet management leads to confusion in diabetes treatment
There is no doubt that diet is the most fundamental and effective way to treat diabetes. It can never be replaced by any other techniques, methods and drugs. Because the cause of the disease can be directly removed, correct metabolic disorders, and the human body itself, including the function of the pancreas has the ability to self-repair. Therefore, it is not impossible to cure diabetes. Or at the very least, it will reduce the need for drugs and simultaneously improve the overall safety of diabetes treatment and its quality level.
However, this is very difficult to promote and achieve. Because food is often highly variable depending on the variety, origin, soil, climate, part of the body from which it is taken, different processing methods, and so on. At the same time, it also has a series of problems such as unreasonable nutritional composition and unstable factors affecting patients’ blood sugar. As a result, patients not only have difficulties in learning, pain in changing their living habits, suffering from being isolated from normal people, but also need to cook for themselves every meal, otherwise they cannot meet their treatment needs.
For example, when eating high-protein foods such as meat, eggs, and milk, it is impossible to eliminate the varying amounts and variations of these foods, and it is necessary to focus on limiting fats, so it is impossible to use frying oil adequately. It is impossible to avoid the substances that are not needed or that need to be restricted in order to get what you need. It is like creating a breath of air, but in comes a fly. It is also equivalent to a specialist developing a drug, only to have the patient go home and make the drug himself. Therefore, it is not only difficult for the patient to learn, but it is even more difficult for the patient to actually do it. The reason is that patients live in different conditions from medical research. Or no one can do a beautiful job without the right tools. Including doctors and dietitians themselves.
Admittedly, we have dietitians who have gone to great lengths to simplify various dietary management methods for their patients, such as food exchange, and various calculators that can be run on computers. However, because they are still based on raw food, or the actual patient still has to deal with food deficiencies. Therefore, the problem remains practically unresolved. Even, because it is alternative and complex, the result is rather deviated from the nutritional treatment itself. Therefore, despite the fact that diabetes education is carried out in almost every hospital, the nutritional knowledge of patients is still very lacking.
Not only that, but more important is the issue of quality. Because, errors and their accumulation are enough to destroy all calculations. And the current calculations for patients, including professional dietitians, are also based on national or sub-provincial representative values of foods whose actual content cannot be controlled. That is, the average of a number of foods. In other words, it is one thing to calculate for the patient, but another thing to calculate what the patient actually eats, or what the patient actually eats may not be the food grown or produced according to the standard. Therefore, the quality of treatment is not controlled.
For example, a standard pork tenderloin can contain up to 20% protein and about 7.9% fat. But when such lean meat reaches the hindquarters, or buttocks, of the pig, the protein drops to 14.5%, while the fat rises to 30.8%. Not to mention that the patient can not know these differences, even if they know how to control? Some people may still not think that it is just a little bit? Yes. But it is only the tip of the iceberg. Because, frying oil is also fat, but not many people know that it is a total control, so they need to subtract food entrainment before it is the allowed amount of cooking use. That’s fine. But the standard unsweetened pure milk has 3% protein, 3.2% fat and 3.4% sugar, but the indicator is not reliable. Otherwise, no one will put melamine in it to pretend to be protein. At the same time, the country will not repeatedly lower the milk standards.
So all the way down, the flow of fat in our blood vessels will increase exponentially. In addition to the staple food has not changed, eating oil caused by the extra sugar energy to be converted to fat, coupled with diabetes state sugar energy conversion delayed, insufficient, etc. caused by the fat from its storage place under the skin or around the tissue organs, through the blood vessels to reach its metabolic organ liver, thus replacing the lack of sugar energy but caused by the lack of energy, breathing, heartbeat, exercise and other basic life activities of the human body energy. As a result, patients with diabetes will quickly develop cardiovascular and cerebrovascular complications. Some people may think that they will be safe if their blood lipids are not high, but in fact, increased flow is similar to this! At the same time, because fatty infiltration cannot be reduced, islet sensitivity cannot be restored. As a result, diabetes becomes even more incurable.
Worse still, its complexity simultaneously implicates the physician. And because they have no time to calculate for the patient during the normal consultation process. Therefore, they can only see the direct effect of food sugars on blood sugar, but they cannot apply it in reverse to improve the treatment effect and reduce the need for medication. Or, although they are also aware of the “five drivers” and their importance, they do not know the real situation of the patient or have the time to compare the patient’s actual diet with his or her treatment. Even worse, interventions that do not control the quality of treatment have worse results. Because, for the most part, it does not calculate nutrition for the patient. And dietitians are likewise limited in their clinical effectiveness because of their tools. Over time, physicians simply stop referring patients to them. Thus, although managing meals is the exclusive job of the dietitian, the vast majority of diabetic patients do not see a dietitian.
As a result, the so-called scientific diet, personalized nutrition and other basic principles of diabetes treatment are in fact only vague concepts for most people. For example, although almost everyone knows that diabetes requires high protein, low fat, high dietary fiber, and reasonable carbohydrates, most of the actual practice is problematic, if not diametrically opposed. This is because most doctors do not calculate nutrition for their patients and are not aware of the technical results related to modern nutrition, but they are actually instructing their patients and have no conscience. Because, eating is never the patient’s own business. Therefore, as long as it is related to diabetes, every hospital and its department’s outpatient clinic and its wards, etc. are all full and overcrowded.
5.The development of special food brings light to overcome the myth that diabetes is incurable
There is no doubt that diet is neither the only cause of diabetes nor its only treatment. But because patients have to eat anyway, and because of the need for life, which in any case must contain protein, fat, sugar and other food components. Therefore, it can lead to both the inability to lift the cause of diabetes, the inability to correct metabolic disorders, and the inability to control risk factors for diabetes complications such as blood glucose and blood lipids. At the same time, it can also serve as its most fundamental and effective treatment, and any other technology and its drugs, etc. can never replace it. Because it is a double-edged sword that cannot be ignored or avoided by human health, it requires scientific management and effective control.
At the same time, diabetes is not incurable. The body itself, including the function of the pancreas, has the ability to repair itself. For example, numerous medical studies have shown that even in patients with poor islet function, most of them will recover under a reasonable sugar load. This is why doctors recommend early use of insulin when blood sugar is high. The reasoning is the same as the human body needs to rest when it is sick. The opposite reason is that if you work with a disease or increase its exertion, it often leads to aggravation of the disease. Therefore, if the cause of the disease can be removed and the burden of the pathological products and their related organ strain can be reduced, most diseases will be alleviated or cured naturally. The same is true for diabetes mellitus. Or, although the degree to which patients can recover varies depending on their condition, at the very least, they can stabilize risk factors for diabetes complications such as blood glucose and lipids, thus creating conditions for the safe use of other treatments such as medications.
Perhaps there are still people who have little confidence. This is because they do not know that the development of this field of dietary therapy has already entered the era when it is possible to help patients easily meet their therapeutic needs through the adjustment, integration and integrated control of relevant food components. Since it is no longer limited by the natural composition of food, it is possible to apply the results of modern nutrition and its food therapy more flexibly and fully separately. As a result, not only is the nutrition of food more scientific and reasonable, but also the impact of the diet process on the patient’s blood sugar is smaller and more stable. Thus, it is not only possible to help patients to easily remove the cause of the disease and correct the metabolic disorder, but also to realize the scientific diet and treatment needs without having to go through difficult studies and change the habits of life. In addition, it saves drugs and increases the safety and effectiveness of the entire diabetes treatment. This creates unprecedented tools for removing the causes of diabetes from its roots, correcting metabolic disorders, effectively controlling and managing risk factors for diabetes complications such as blood glucose and blood lipids, and ultimately overcoming diabetes.
For example, the Hengyi Brand Nutritional Balance No. 1 Flour and its series of food products, developed by Dr. Tian Jianhua, Chief Physician and Professor, after 20 years of difficult innovation, is an example of this technology. It is a technology that has been developed long ago not simply to increase the concept of dietary fiber and other coarse grains, but to combine modern nutrition research on diabetes treatment for a century, the patient’s dietary habits, and the impact of various food components on the patient’s blood sugar, blood lipids, pancreatic function, etc., by scientific nutritional coordination, using modern grain processing technology and production of technology. Therefore, not only can it help patients easily achieve their nutritional management goals of high protein, low fat, high dietary fiber and reasonable carbohydrates to relieve the causes of diabetes and correct metabolic disorders by simply changing their staple foods, but also have low and stable postprandial blood sugar. Because, on the basis of optimizing the nutritional management and control of patients, it also fully and skillfully uses a series of modern nutritional and food therapeutic techniques such as high-quality protein and small-molecule dietary fiber, which not only effectively delays the process of starch decomposition and glucose absorption, but also promotes the secretion of intestinal enzymes, thus inhibiting gluconeogenesis and promoting the body’s own pancreatic islet function. Therefore, not only can it directly and significantly reduce the need for drugs, and many patients soon blood sugar and blood lipids no longer increase.
Of course, patients can also make their own preparations according to their dietary preferences and habits. As long as the relevant ingredients can be controlled and can meet the needs of diabetes treatment, it is possible to achieve better results.
More importantly, it minimizes the difficulty of learning, knowledge training and implementation of the most basic disease treatment for diabetic patients, as well as the huge inconvenience and mental stress caused by the need to change lifestyle habits, thus creating a brand new way to overcome diabetes at its source and root, and to break the myths of incurability, unstoppable complications and the strange circle of its treatment. The method.
6.Diabetes is incurable, a tragedy under the conditions of modern nutrition and food technology
There is no doubt that the development of food technology in China is not backward, or at least not unable to optimize the content of food to make it easy to meet the needs of diabetes treatment. However, its can lead to the whole diabetes treatment in trouble. Not only that, but practically all diseases are the same as long as they are related to eating. For example, we currently have at least 200 million people with hyperlipidemia and 250 million overweight people. There are also a large number of patients with low glucose tolerance that may develop into diabetes in the future. This not only means that nearly 70% of the $40 billion in direct medical costs for diabetes and hundreds of billions of dollars in treatment for diabetic, hyperlipidemic and other dietary diseases and their complications in China each year are ineffective or overmedicated. What’s more, it means a huge amount of advanced medical technology and its therapeutic drugs are being wasted, inefficient or just creating expenditures. More importantly, it is a huge suffering for patients and their families and a huge burden for society. Because, diabetic, hyperlipidemic and other dietary diseases and their complications are very cruel, among which especially cardiovascular and other complications are either dead or disabled. Statistics show that the annual burden to society is more than a trillion dollars.
More importantly, most patients lack basic nutrition and food knowledge. This is because the majority of them have not seen a nutritionist. So, although everyone knows that diet affects blood sugar and that diabetes is related to diet, most do not know how to manage and manipulate control. As a result, the best therapeutic drugs such as glucose-lowering cannot be used safely and effectively, much less effectively to stop diabetes complications and their development.
Therefore, our current treatment for diabetes, hyperlipidemia, etc., as long as they are related to eating, is actually all in a state where patients continue to experience complications while receiving excessive medical treatment.
This is undoubtedly a tragedy.