10 Warnings Signs Of DIABETES A Week BEFORE It Happens

Hello Health Champions. Today we're going to  talk about top 10 warning signs of diabetes a  

week before it happens or signs and symptoms that  you might experience a week before it happens or a  

week before you get diabetes Well here's the thing  we're going to talk about some signs and symptoms  

but the thing about the week before it happens  that's not really how it works and the reason I  

picked that title anyway is that a lot of people  believe that's how it works it's like a point in  

time that you don't have it and then you have it  so we really want to understand these issues so  

that we don't fall prey to that kind of thinking  and much too often the reason I bring this up is  

I hear all the time that people say things like  I was just diagnosed with type 2 diabetes as if  

it just started and true diagnose most is a  point in time that before you didn't know and  

then you get diagnosed and now it's verified but  it doesn't mean that that's when it started even  

though it makes people kind of think that way and  other people will say things like I had blood work  

done last year and my doctor said I didn't have  diabetes then so there's a couple things that we  

want to understand about the word diagnosed first  of all that's a point in time but it's not when  

it starts and also we want to understand what's  the problem with how they diagnose it secondly we  

want to understand about having diabetes is that  something that you can have really and are there  

different types of diabetes that maybe you could  have one kind and maybe not really have the other  

is it something you really have and we're going to  talk about that word so you really understand what  

I mean by that so the diagnosis happens based on  glucose and if you have a fasting glucose meaning  

you haven't eaten for about 12 hours or a few  more hours then if it's over 125 milligrams per  

deciliter or if you're in millimoles you divide  that by 18 or if the A1C which is a long term  

three to four month average of your glucose if  that is over 6.5 then you are classified as a  

diabetic and here's what we need to understand  about these numbers that the range it's an  

infinite number of points you can be anywhere on  this point but they have picked specific points  

so at 5.7 they call you pre-diabetic and anything  below that is okay even though the middle of that  

range like a 5.0 or a 5.1 is not at all the same  as a 5.7 but once you get to 5.7 now they call you  

pre-diabetic and they say you probably should make  some changes don't worry about it too much but  

this isn't looking really great so you need to eat  better and what do they tell you to eat just they  

tell you eat low fat they tell you to eat plenty  of grains and carbohydrates and starches as well  

as lots of fruits and vegetables and the only  thing there that is okay to eat a lot of if you  

want to avoid getting worse is lots of vegetables  and they should be the non-starchy kind primarily  

and they also of course tell you to eat lots of  low-fat Dairy and what happens if you continue  

eating according to their recommendations is that  will actually promote insulin resistance if you  

already have the tendency then a high carbohydrate  diet will promote insulin resistance and then five  

years later you're very likely to be at 6.5 and  for those people then who said last year they  

didn't have diabetes Well they might have been  at 6.4 so they were very very far progressed  

along this line so so in the context of the signs  and symptoms that you might get a week before it  

doesn't work like that even though the diagnosis  seemed like a point in time it is a very very long  

process that we need to understand so the first  classic sign of diabetes is increased thirst and  

increased thirst happens because your body wants  more water and why would it want more water that's  

because of sign number two that you are peeing a  lot you're urinating out so you're losing water  

and therefore number one is your body wants to  replenish that water so obviously they go together  

and the word diabetes is Greek it means siphon  or flow through so the water that you're drinking  

is just flowing through you you're not keeping  as much and that's why you're peeing a lot and  

you get thirsty and one of the reasons is that the  glucose reaches a threshold that when your glucose  

gets really really high above 180 and it could  go much higher it could reach three four five six  

hundred but above 180 your kidneys are not able  to reabsorb it so when the kidneys filter out  

water it takes with it a lot of things that are  dissolved like sodium and potassium and glucose  

and some of those things it recovers a percentage  like a fraction but glucose it's supposed to  

recover to reabsorb 100 on normal levels but if  your glucose goes up then there's a threshold at  

180 the kidneys doesn't want to keep everything so  it starts spilling and there's two reasons first  

because there's too much to reabsorb secondly  because this is kind of a safety valve that  

really high blood glucose creates all kinds of  health problems it's really really bad for the  

brain it creates inflammation it causes swelling  it interferes with a lot of different things so  

the body doesn't want it too high and therefore  this becomes a safety valve over 180 things  

start spilling out and when you spill sugar you  also spill water and that's where you're losing  

water and you get thirsty and this is a classic  sign in type 1 diabetes in type 2 diabetes then  

this really shouldn't happen because in type 2  the blood sugar Rises much slower over decades  

and therefore it's only in very mismanaged  and very late stages of type 2 diabetes that  

you would have blood glucose over that level  but yes absolutely it can happen even though  

type 1 it's more of a classic sign because type  1 can develop much faster but can it happen in a  

week let's talk about these time frames a little  bit more and understand signs and symptoms so a  

sign is something someone else can observe like  a doctor can measure or or check something on  

you that's a sign a symptom is something that you  experience so they're kind of similar but it one  

is objective and one is subjective now science's  symptom are the last thing to show that there's  

a disease process that goes on for a long long  time in many cases before you have any signs and  

symptoms and these are physiological changes  that the way your body operates the pathways  

and the piping it changes and we also want to  understand the difference between disease and  

dis ease that in holistic health we often make  a distinction because in medical terms they like  

to talk about disease and they think about  things that are broken and things that are  

infected like we get an infection we have a  disease or where body parts break and don't  

function or don't do their job anymore but this  ease is the lack of ease the lack of balance the  

lack of equilibrium and homeostasis and proper  function so e eases When We're In Harmony and  

disease when we're leaving that Harmony so it's  not as black and white as disease it's more of a  

grayscale and historically I believe that we  suffered a lot more from disease things that  

were more black and white we had infections we  died from pneumonia and diphtheria and infections  

and plague and starvation whereas today we die  more from long-term imbalances that most of the  

metabolic syndromes most of the degeneration is  more of a dis ease actually another word for that  

is an adaptation that when our environment changes  your body adapts to it and that is always a good  

thing the body does that for a reason but if we  keep pushing the body in certain ways long enough  

then those adaptations might seem like their  bad things let me give you some examples here  

that if you live at high altitude your body  will adapt if you live really high like 10 15  

000 feet then the air is much thinner there  is less oxygen in the air but your body needs  

oxygen so the body needs to compensate it needs  to adapt so the kidneys sense that there's less  

oxygen in the blood coming through and then it  makes a hormone called EPO or erythropoietin  

don't worry about the name the kidney does  something so that this hormone can stimulate  

the production of more red blood cells with more  red blood cells you can absorb more a greater  

percentage of the oxygen in the air when there  is less oxygen in the air so your body adapts and  

you can function even though you live in a place  where there is less oxygen available brilliant  

exercise is another form of adaptation that if you  put your body through work if you put tension on  

your muscles for example if you're a bodybuilder  then the body says hey this was really painful  

I'd better do something to compensate if he's  going to do this again tomorrow I'm going to  

be better prepared so let me build bigger muscles  all right so there's a disease called polycythemia  

meaning we have too many blood cells and that's  where we have too many blood cells for the wrong  

reasons but if we have more blood cells because  of altitude then that's a proper adaptation and  

virtually all adaptations are proper so we never  go to a bodybuilder and say hey there must be  

something wrong with you you look all swollen  no those muscles are there because they're  

compensating they're adapting to the increased  workload but here's the thing diabetes is also an  

adaptation so here is a cell and the cell performs  work it's the metabolic Machinery it uses fuel it  

has enzymes and it makes energy out of that now  over here we have a blood vessel so when you eat  

food you chew it you digest it you have enzymes  in your digestive tract to break down the food  

but this food can't do anything for you until it  gets into the cell and that's the role of insulin  

so as we eat food the blood sugar goes up and then  insulin Rises to bring that glucose into the cell  

and now that cell can perform work and it's very  happy then we eat again and the process continues  

now if we do this the way we have done it for  as long as humans have been around for eons  

then we've eaten a certain way and this has  balanced itself out but in the last 50 years  

we've started eating more frequently we've added  something called sugar in Mass it's not something  

we have once in a while it's one of the big  food groups so to speak unfortunately so we  

eat sugar we eat grains we eat processed grains  we eat processed foods and we start eating more  

snacks and we start having sugary drinks now what  happens is that blood sugar Rises many many many  

many times a day we might eat three meals and  have three snacks but then we keep chewing on  

something in between too so a lot of people  will have blood sugar spikes 20 times a day  

and now we have insulin spikes 20 times a day so  now it's like we come knocking on the door of this  

cell 20 times a day and eventually the cell says  hey you know I just need stuff a couple of times  

a day not 20. so it starts resisting insulin and  that's insulin resistant that's an adaptation when  

we put too much stuff in when we put more in that  it can reasonably use then it's going to develop a  

resistance so now it blocks the action of insulin  insulin doesn't work the same so the body has to  

make more and now we're in a vicious cycle where  insulin gets even higher it keeps knocking even  

harder the cell starts resisting even more that  is an adaptation so now with that in mind let's  

compare type 1 and type 2 diabetes and type 1  is not an adaptation at type 1 in a sense is  

something you you can get it if you're unfortunate  with circumstances that you might be stressed you  

might have a genetic predisposition you might get  an infection that there are certain conditions  

that when they combine in an unfortunate way  now you develop an autoimmune attack and no  

one knows exactly why this happens but they know  some of these factors that are probably involved  

and once you get it and this autoimmune attack  has destroyed has actually broken down it chewed  

up the cells that make insulin now there are no  cells so now you have it you have a condition if  

you remember I started out saying that there's a  type of Diabetes you can have and another one that  

you can't really have even though we talk about  having type 2 diabetes that's not really how we  

want to think about it so type 1 unfortunately  you can get it and you can have it type 2  

is a totally different animal it is an adaptation  just like we talked about over here when we do  

that process when we push that process too far  the cell adapts it becomes insulin resistance  

so it's something that we develop and if we  truly understand that it is an adaptation  

that is something the body does in response to  something that and we develop it we also can  

understand that if we want to keep our  type 2 diabetes we have to maintain it  

and I'm saying that sort of jokingly because of  course nobody wants to maintain their diabetes  

but still if you stop maintaining it it will  go away unfortunately it's very very simple  

it's not all that easy mostly because of habits  mostly because of bad information we're told to  

eat low-fat and high carb and that sugar in  moderation is okay which it's not for people  

with type 2 diabetes once you have developed  this adaptation then you need to back off  

much much more than someone who is just trying to  maintain a healthy level so there are lifestyle  

issues we're told to eat the wrong things we have  habits we have cravings but the fact of the matter  

is that if you stop maintaining it then it will  go away sign number three is unwanted weight loss  

and this would be despite eating a lot so this  could be someone who has never had a weight issue  

this could be someone who all of a sudden finds  that they may not only be having more thirst and  

going to the bathroom more often but they're  also getting hungry and they're still losing  

weight and this is called starvation in the midst  of Plenty that there's lots of food you're eating  

lots of food but it's not getting into where  it needs to be and it goes back to the issue we  

just talked about but it's the reverse so now if  there's no insulin then there's no glucose in the  

cell that all the glucose is in the bloodstream  but we can't make insulin anymore so the glucose  

can't get into the cell and therefore we're still  starving and this would only happen with Type 1  

Diabetes Type 2 is never going to have this issue  there's no exact numbers but we do want to keep in  

mind that with children if they're very young and  they get an infection that leads to an autoimmune  

attack on the pancreas this could possibly  happen in several weeks or or a few months  

so it's a pretty quick process if this happens to  adults it usually is a much slower process if you  

develop type 1 diabetes as an adult it probably  takes many many months or a few years to kind of  

get that that process completed sign number four  is ketones in the urine and ketones are a fuel for  

the body it's an alternative fuel it's a byproduct  of fat burning so a lot of people who go on keto  

they think of this as a good thing but it can also  be a bad thing if you have no glucose available  

so again when we say available it doesn't mean  you don't have glucose in your body but if all  

the glucose is in the bloodstream and you don't  have any insulin it can't get into the cell so  

therefore the cell is still starving and it needs  fuel so it's burning fat and it's making ketones  

and we want to compare the levels though and  understand the difference because very often  

they talk about ketoacidosis which is a really  bad thing which is why they're mentioning here  

as a sign of of diabetes and this would be levels  of ketones of 15 to 20 millimoles per liter and in  

type 2 diabetes you would basically not have any  you would have zero so when we compare type 1 and  

type 2 very often they're called just diabetes  as if they were the same thing when in fact  

they should have two completely different names  because they're opposites they're Polar Opposites  

when we look at glucose they're both going to be  high but typically type 1 tends to develop faster  

or get out of control faster when we don't  know about it so type 1 might be even higher  

insulin is where the difference is that a type 1  would have zero insulin and the type 2 diabetes  

would be too high and then oftentimes like I  said with ketogenic diets what happens then  

well if we start a ketogenic diet as a type  1 diabetic when we already have high ketones  

there will be no change because when the cell  is starving when you're not using any glucose  

you are in a ketogenic State that's why the  ketones are so high so going on a keto diet  

diet is not recommended but it really is no  different than what you're already experiencing  

if you're a type 2 diabetic and you were to go  on keto then you still have plenty of insulin  

and you would develop ketones but you probably  develop a little bit lower levels of Ketone than  

the average healthy person because your body is  still resisting burning fat so it's harder to  

get those ketones going so you might be like a  0.5 to a 1.5 maybe 2.0 if you're really strict  

and you do some exercise on top of that if you  do some fasting again the type 1 diabetic there  

is no change because the body is starving you're  already in a fasting State even if you're eating a  

bunch of stuff so there's really no difference  between eating and fasting for that person  

and then if you are fasting as a type 2 diabetic  now if you go 36 48 Hours three days four days  

now you can develop higher levels of ketones even  though it probably will take a little longer to  

get them going than an insulin sensitive person so  now you might be at 1.5 maybe up to six millimoles  

or so so when they talk about ketoacidosis they're  talking about a type 1 diabetic with zero insulin  

and extremely high levels of ketones and this is  life-threatening you can die from this this makes  

your blood very acidic and you need to head to the  emergency room immediately but if you're fasting  

if you develop some ketones while you still have  insulin then it is not a problem your body is just  

adapting to that temporary circumstance and  it's doing what it's supposed to do so let me  

just compare a few more things between type 1 and  type 2 so we understand these mechanisms and how  

these signs and symptoms apply type 1 first of  all is much much less common fortunately because  

you can't really do that much with it you can  maintain it better or worse you can manage it  

better but you can't typically not do anything  to reverse it especially not in the late stages  

about five percent of cases five percent of  diabetics are a type one it's an autoimmune  

condition where the beta cells that make insulin  in the pancreas they get destroyed when you don't  

have them you can't make insulin and these people  will typically experience weight loss like I said  

if you eat stuff but it can't get into the cell  you're still starving type 2 diabetes much more  

common that's 95 percent of the cases it's a pure  adaptation it's not a disease it's not something  

you have it's something you developed and if you  stop doing it it will go away and it takes decades  

to develop whereas this could happen not super  fast typically as an adult but much much faster  

than the type 2. and also it's associated with  weight gain which is the opposite of type one  

you can't really be a type 2 diabetic and lose  weight without reversing that condition number  

five is blurry vision so really high glucose  levels cause swelling anything that has particles  

any particle in the body like sodium and glucose  are going to hold water by osmosis so if we have  

super high glucose it's going to seep into the  surrounding too tissues and it's going to hold  

water and cause swelling and that's not a great  thing because it reduces circulation it reduces  

oxygen delivery and in the eyes and in the kidneys  by the way we have Micro vessels we have tiny  

tiny blood vessels very very oxygen dependent we  have a lot of blood supply because those tissues  

are so active they need a lot of blood a lot of  oxygen but if we interfere with the circulation  

through the swelling now those tissues don't  get the proper blood supply and the retina is  

one of those tissues and you can have compromised  vision and number six is poor wound healing that  

diabetics will get a little cut or they'll get  some scratch on the foot and it just seems like it  

will never heal and this goes back to what we're  just talking about with a high blood sugar causing  

swelling because the swelling also affects nerves  nerves also need blood supply and oxygen so with  

the swelling we can interfere with that delivery  and now the nerves don't function and we need the  

nerve signals to heal the tissue there's certain  information being transmitted that way and sugar  

also favors pathogens so if you get an infection  in a wound or if there's bacteria or fungus or  

something having high sugar is going to keep  those pathogens thriving which can also keep those  

wounds infected and interfere with that healing  so all the signs and symptoms that we've talked  

about so far they are pretty much late signs and  symptoms they'll develop in type 1 diabetes when  

you already have it or they'll develop in a type  2 that is far gone and mismanaged so in that sense  

they're not really all that useful to help you do  something about it if it's type 2 you can still do  

something but when it's really far gone it's more  difficult and more time consuming to reverse it so  

let's talk about some things that still they're  not going to happen a week before but they'll be  

more useful in understanding what's actually going  on with the things that you can do something about  

fatigue is one of those and with type 1 diabetes  it's kind of obvious why this could happen if  

you have no insulin present then there is no fuel  reaching the cell so the cells can't make energy  

they're cutting way way back on their energy  production because all they can burn is the  

existing fat stores that they have and as you get  thinner then there's less available and fatigue  

is very common with that now with type 2 diabetes  even though it's the opposite in many ways like  

it has too much insulin as opposed to no insulin  you can still have a lack of fuel and here's why  

insulin is a storage hormone whenever you eat  something insulin Rises to put to process that  

food that energy and put it either use some of  it or put it into storage and then the idea is  

for insulin to drop and then when insulin drops  you can use some of that stored energy in between  

meals but if you become insulin resistant now  insulin goes higher and higher and higher so  

it doesn't drop between meals and that high  insulin levels keep the tendency of storing  

keeps the tendency of not using it prevents the  usage of stored Fuel and therefore when insulin  

is high between meals you're basically starving  again and that's why the body tells you to eat  

food all the time when you're insulin resistant  and of course the more food you eat the more you  

make the problem worse and one other factor is  that the brain can only use glucose for fuel when  

your glucose is high and your insulin is high  during those circumstances you make no ketones  

which is the alternative fuel so if you get on a  ketogenic diet and your blood sugar drops if you  

don't eat any carbs now the brain gets ketones  as a possible fuel but if you keep eating carbs  

so carbs are available your blood sugar is high  insulin is high your brain can only use glucose  

and the Brain can also get insulin resistant so  now when insulin is high now the brain really  

doesn't have enough glucose between meals and  as a result of course you can experience fatigue  

one more reason is that glucose gets converted  to fat when your cells are insulin resistant  

your glucose is high the glucose has no place  to go even though insulin is high and trying  

to push that glucose into the cell the cells are  still resisting so one more way to deal with that  

high glucose is to turn it into something else  and insulin is super high insulin promotes the  

conversion of glucose into fat into triglycerides  and that is also a process that costs  

some energy it uses up some energy that can rob  you of some other resources and for this reason  

a lot of people with insulin resistance will  experience fatigue especially after a meal  

when the body the glucose is high and the body is  trying to convert it into fat and number eight is  

belly fat if you have a big belly then probably  you are insulin resistant belly fat typically  

is insulin resistance and insulin resistance is  the same thing as Type 2 Diabetes Type 2 diabetes  

is nothing more than a far progressed version of  insulin resistance when we let insulin resistance  

go far enough that's an adaptation that is type  2 diabetes it doesn't necessarily work the other  

way around because you do have some skinny people  who are diabetics but who do not have belly fat  

the vast majority of those people though if you  look carefully they might be super skinny but  

they'll have a little pouch right around the the  midsection kind of high on the midsection around  

the liver indicating that yes their liver is  infiltrated with fat their liver is insulin  

resistance even though they're not overweight  enough to actually look like they have a big  

belly number nine is hypertension or high blood  pressure and the mechanism here is that insulin  

increases insulin promotes sodium reabsorption so  sodium and water almost follow each other so as  

the body filters fluid through the kidneys sodium  follows and if we reabsorb more sodium with high  

insulin levels we're also going to reabsorb we're  going to tend to keep more water in the body and  

sodium is the primary extracellular electrolyte  meaning we have certain things inside a cell  

and some things outside the cell and outside the  cell that's where the blood is so when we measure  

sodium we're measuring basically in the blood  sodium is high in the blood and very low in the  

cells so when we keep the sodium reabsorbed that  means our blood volume is going to be higher and  

therefore the blood pressure is going to be higher  and that's often one of the first things that  

people will notice when they go on a low carb and  or intermittent fasting diet and lifestyle is that  

even before they may even lose weight or see any  huge results they'll notice their blood pressure  

drops because they're insulin drops but the best  way to not ever get diabetes is to understand  

where it starts so I'm going to show you what  they typically do versus what I would suggest  

that you do so if we start at a point in time when  we still have balance and we measure our glucose  

and then we come back later and we track it every  year every few years and then five years out  

we measure again and we say hey great that hasn't  changed looks perfect we go another few years and  

we measure again and we see that all right it  might be like a couple of points higher but it  

still looks really good it's it's in the normal  range and this is what they typically do and then  

finally we get a few more years out and now all  of a sudden it's a few points higher it's in the  

diabetic range so let's call this 90s and 100  and 130. so this could be years and years and  

years before that glucose ever changes because  it's super important for the body to keep the  

glucose controlled it works tremendously hard at  processing it very quickly to get it into that  

range after we eat so what I would suggest instead  don't just measure glucose don't just measure A1C  

measure the thing that controls glucose that's how  we can see how hard the body is working so as an  

example we go back to where things were still in  balance and then we look at this HOMA-IR formula  

and we start off with the glucose of 90 and then  we have an insulin of four which is a good level  

ideal range is like two to five so if we do  this we multiply the glucose by the insulin  

the level of glucose by how hard the body  is working to control it we divide it by  

a constant called 405 and that's just to get  a number around one which is a good level so  

in this case we have a HOMA-IR homeostatic  model assessment of insulin resistant of 0.9  

and if you measure in millimoles you just  divide 405 by 18 and I think it's 22 and a  

half and then you divide by that so this would  be a great place and if we understand that's a  

great place that's where we want to stay  and anytime it becomes anything different  

we do something about it so let's go to the  next step so now a few years later we measure  

again typically they just measure glucose but  if we had measured insulin we would have seen  

that because we ate a bunch of sugar and cookies  and muffins and waffles and potatoes and fried  

french fries and rice and so forth then it went  up so now the glue goes by itself looks almost the  

same it's like nothing happened but we measured  the insulin and now that's double which means of  

course the home IR is going to be double and that  would be a good time to do something about this  

and even though the glucose really hasn't changed  this is where we want to start changing things if  

we understand what's going on and glucose and  Insulin are not the only things that you want  

to measure but they're two good components if you  were to measure triglycerides like we talked about  

that excess glucose gets turned into triglycerides  when insulin is higher then we would probably see  

that the triglycerides would follow suit pretty  much closely to the to the insulin so then we wait  

another few years and again glucose hasn't changed  very much but we go in and look at the numbers  

and we see that it's 101 which technically  would be hey now your pre-diabetic your insulin  

resistant but it hasn't changed it doesn't look  like it changed a whole lot until we look at the  

insulin levels and now we see that your HOMA-IR  is 4.0 in essence you're four times or over four  

times as insulin resistant as you want to  be and yet the glucose has only Changed by  

about 10 percent which is why glucose is not  a great thing to look at and then of course  

we go a little further up in time and we see  that now insulin has really gone haywire and  

even though this insulin is super super high  that glucose is not quite under control so now  

glucose has gotten to 130 insulin has gotten at  25 which ironically insulin of 25 is at the end  

of the normal range even though it's eight  times higher than you want it that's still  

considered normal which of course explains  why they don't catch this until it's too late  

and with a HOMA-IR of eight we are diabetic we are  eight times as insulin resistant as we want to be  

and again if we had measured triglycerides  along with this we would probably see the  

triglycerides go from maybe 60s to 120 ish to  maybe 150 200 to 3 to 400 and that's because  

fuel is glucose and fat and if the cell resists  one it's going to resist the other and if we  

understand this we can start tracking these  things much much earlier and make changes or  

understand how to reverse the changes so I made  a blood work course where I explain all of this  

in much much greater detail and not just the home  IR but basically every marker on the blood test  

that you could ever wish to understand and that  way you can really look and understand things at  

an early stage or like I said wherever you are  in the process you can understand where you are  

and do something about it if you enjoyed this  video you're going to love that one and if you  

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