Blood Sugar Explained Pt5 1/5 User Manual For Humans

Good evening and welcome to our fifth installment in our series User Manual

For Humans so tonight we'll have another good talk we're going to get it's good

material cover and a lot of times people don't really understand what what health

is about or why it matters or they may feel fine they're still young they still

don't have any major diseases but we're going to talk about blood sugar and

diabetes and this is one of the most important one of the most prevalent

conditions we've ever seen and it's epidemic it's exploding we'll talk we'll

give you some statistics toward the end to to scare you some and if you're

taking good care of yourself then I'm sure that you know someone who doesn't

who needs to know this information so take good notes and pass this on we will

talk about the purpose of blood sugar what is it for what does it do in the

body what sort of balance do we need to maintain the process of absorption

because that's crucial in determining the level of blood sugar what are the

hormonal effects and that's primarily insolent we'll talk about what is

insulin resistance because most people know that that's a bad thing and that it

could lead to diabetes but how does it all work and then we'll talk about

diabetes which today effects eight point three percent of the u.s. population

that are full-fledged diabetics and there's many times that number of people

that are pre-diabetic one of my favorite quotes what gets us in trouble is not

what we don't know it's what we know for sure that just ain't so that's Mark

Twain and there are so many things that we're going to cover in the series that

are well-established facts that the establishment the people who know say

this is the way it is and yet we find out a few years

or the people on the cutting edge know that it just ain't so for one thing

since we're talking about diabetes the food pyramid says that we should be 8 to

11 servings of grains every day well that's an excellent recipe to get

diabetes if you're not in the risk zone just follow the food pyramid and before

you know it you'll be there then let's talk a little bit about why we why we

end up in this position first of all why do sweets taste so good I think that's

the biggest problem for a lot of people and we have to think back and look at

survival advantage and back many thousands of years ago there wasn't a

whole lot of sweets so the taste of sweet helped humans to select the foods

that gave quick energy so back then it was basically fruits and an occasional

hung beehive that you ran across those were the sweets that we had and the more

that you could quickly get energy into the body the better your chances of

survival and if there was abundant food then wherever you could find sweet and

rich food you could pack on some fat and that would help you survive later in

times of starvation so that's why we have that mechanism in the first place

and it never became a problem until we started processing food and extracting

that the source of the sweet flavor of the sugar out of the natural food and

processing it so it became widely abundant and we can have it as syrup and

coke call an eye candy and now it's a

completely different animal if they've estimated that back in the day when they

were hunter-gatherers that if they ran across an occasional beehive that was

the only refined sugar that they would ever come across and just kind of

guesstimating they assumed that if you find four pounds of honey per year per

person that's pretty that you're still pretty lucky but that would add that

would amount to about one teaspoon per day so essentially for the period of

time that your DNA has developed you've been exposed to about 1 teaspoon a day

so that's the amount of sugar that that you're fine with anything else is a

little bit of a burden on the body the back in the day there was no such thing

as bread pastries waffles pasta syrup pancakes candy cookies chocolate pasta

and so on and so on and so on these items did not exist they they just

weren't in in existence so because of that your DNA has never encountered

those foods your body can deal very well with short-term starvation but it has no

defense against chronic abundance of processed foods historical adaptation

again we mentioned this a little bit before but the DNA of Homo sapiens has

not changed the difficulty in about forty thousand years we've been

hunter-gatherers we come across the occasion will be high we've eaten fruits

and vegetables we hunted meet again and that's what our DNA recognizes that what

that's what we know what to do with then in the last 4,000 years which is a blink

of time in in evolution in terms of changing DNA we introduced

agriculture so we had more than an occasional few grains but there was

still no processing at all then in the last few hundred years we have had a

modest availability of processed sugar and processed grains and 150 years in

terms of compared to 40,000 again is it's a blink there's there's no time for

the body to adapt and in the last 50 years we've had an abundance of sugar in

this country I think the it's roughly a half a pound of sugar per person per day

okay and I don't eat my half a pound so some of us eat in mind as well that's

that's astounding that's 800 calories of sugar refined sugar and syrup and corn

syrup per day so that is why and then of course we add the starch and the white

bread and the waffles to that there's no wonder that there's an epidemic of

diabetes so let's talk a little bit about the process what is blood sugar

and what's the process of getting so first we eat the food and it's in our

gut then it has to be digested and just because we put something into

the mouth doesn't mean that it is functional and available to the body it

has to pass across a number of membranes through a cost process of digestion and

absorption and then it gets into the bloodstream and now it exists in the

form of sugar as glucose molecules in the bloodstream and in is still of

absolutely no use to the body because the only place we can use the sugar is

inside of cells so now we have to get it from the bloodstream and into the cell

and this doesn't happen by itself there are there are gates and there are

receptors on the cells to absorb to take in the sugar but these gates they don't

work without insulin so that is what insulin is all about that is the

function of insulin is that it activates the receptors so that we can get the

sugar into the cell you have a little receptor the insulin attaches to it and

now that gate is open for the sugar and

this is important to realize and the more processed the food is the quicker

it will get into the bloodstream and the faster your blood sugar will rise we'll

talk more about this so weight gain is not about how many calories you need it

is in a way but not really and here's why when the sugar gets into the

bloodstream when when the food gets into the bloodstream faster than we can use

it and get it into the cells and burn it off then the excess has to be stored

okay and we can only store about 800 calories worth 200 grams or so worthless

sugar and carbohydrates and the rest of it has to be turned into fat so fat

develops when the food we eat gets into the bloodstream too fast we have to get

a lot of insulin to get it into the cell and whatever the cell can't use at the

time gets converted to fat so the it's not so much the amount of food