Monday, 24 November 2014
Could a low carb/high fat diet be better for diabetics?
There have been several gratifying instances reported in this column recently where readers have proved a lot more successful than their doctors in treating, and indeed "curing", their diabetes, usually by switching from the currently recommended "high–carb/low–fat" diet to its opposite, which involves a plentiful intake of meat, milk, butter, cream and similar delights. This might sound a bit too controversial for some, but is vindicated by the impressive results achieved by Merseyside family doctor David Unwin.
A few years ago, Dr Unwin began to suspect that the advice favouring complex "high–carbohydrate foods" such as wholemeal bread, pasta and rice might have the reverse effect to that intended, by acting to increase the blood sugar level in those with diabetes. "Bread should be recognised as a concentrated sugar with a higher glycaemic index than sugar itself," he writes.
Accordingly, he proposed that all the patients in his practice who had been newly identified as having type 2, or "pre–", diabetes should adopt a high–fat diet. The results, published in the journal Practical Diabetes, are truly astonishing – an average weight loss of 9kg with a reduction in waist circumference from 120cm to 105cm. There was also a striking improvement in both their blood sugar levels, with only two still in the abnormal range. Seven patients were able to come off their medication.
Their blood pressure also improved and the average cholesterol reading fell from 5.5 to 4.7 – seeming to disprove the persistent rhetoric of the past 20 years implicating "high–fat" foods as a cause of raised cholesterol.
More on this article here.