Came in as a comment but worthy of a new thread.

I suppose that the late (and greatly missed) Barry Groves was one of the pioneers of the low carb movement: he started in the 1960's. But; whilst low carb is likely the only way to live if you are a Type 2 Diabetic; certain elements within our diet that were not strictly low or no carb did give extraordinary health benefits to ancient society's. These included porridge, rye bread, fermented vegetables and a number of other food stuffs that have vanished from our modern diets in the form we used for some thousand years or more. The single truth about these, was that they were used in their completely unadulterated form by peoples that did not usually posess the APOE4 allele which the 'hunter gatherers' did.

This 'conservation' genetic trait, is that which helped keep them alive in times of famine and will pile on the weight even when they are eating virtually nothing in modern civilisations. Of course, with modern foodstuffs, especially the highly processed carbs, like white flour, polished rice and other processed grains and of course sugar. we have all of the glucose forming components with none of the macronutrients found in their original forms, which for some peoples provided the basic foodstuffs that allowed them to flourish and procreate. But; all of these 'tribes' also consumed considerable dairy or animal fats as well; even blood, and there is little to no evidence that any society flourished without a source of fat soluble Vitamins. It must also be remembered that where animals were consumed, they were eaten 'nose to tail' with often the cuts we use today; the muscle meats, being discarded or fed to the dogs and 'game' was often quite low in fat, except in the organs we today shun.

We need to take account of Ancient Traditions in our quest for better health and all Diabetics should probably live like our Ancestors so far as diet is concerned but seek and use those elements of our diet that can still be obtained, such as liver, kidneys even hearts. Eat plenty of butter, eggs and cheese, especially some of the very yellow grades high in K2 precursors: we need K2 to enable D3 to undertake it's role in systems of strengthening bones and teeth and keeping calcium in our skeleton and not our arteries.

Sources of the nutrients we all need are becoming scarce in the supermarkets, so we do need to be inventive and be careful we are not consuming meat and fats raised with soy and corn meal instead of grass and fodder. The process of converting grass to carbohydrate is the ruminants role in our food chain and that is being progressively adulterated by 'Big Foods' animal feeding protocols. So, beware of the high Omega 6 content of some meats that look perfectly fine but conceal their contribution to inflamation in our systems.

Thom Berry.