Possible, though-

Though it's important to realize that in the matter of diabetes (mine is type 1), there are usually at least four factors playing in.

Fx, deadly contaminants. It's important to realize that normal metabolisim in the body is heavily disrupted by exposure to heavy metals. In my case, I had two years of breadthing in secondhand smoke every weekend, and then two Amalgam fillings before the onset of my diabetes. It was not pleasant, and not fun!

I had an uncommon fever, pain in the abdominal area, and that was just one month after the fillings. Eight months after them I had lost so much weight that you could see the bumps of my spinal column, and blessedly, I had a nurse in the home to help protect me from going into a ketoacidosis coma.

One year after the fillings, came a serious insomnia, and a 12-day trip in the closed psychiatric department for heavy drugs to try and solve the sleeplessness symptoms.

I honestly believe that the curezone community has their thumb on the pulse of the diabetes issue, especially for type 1- too many toxins overload the body's abilities to clear them, and so they can wreak damadge on the liver, pancreas, spleen and the nerve between the liver and spleen that sends insulin-producing signals.


While your videos paint a dastardly picture of broken down cooking fats, I have a different perspective. :) Grouping fats into just one category is a good old myth, and it's important to have an eye open for some fresh research in the matter. I've been reading for a year now from Chris Kresser's (http://chriskresser.com/) dietary advice website, and he had an article that made me perk up in interest.

Now, food Science is a volatile area, and I might perk you to cuss me out or summat for pointing to a different side of the story, but here's him summing up his thoughts on LDL, HDL, etc cholesterol: http://www.youtube.com/watch?v=0_7u7aPkUQ0
(17 mins). If you read my conversation with Hunter on the high blood pressure, you'll read what I've written in reply about the different types of cholesterols that are in the blood. (LDL, HDL, and nano-cholesterols, which stem from carbohydrates).

There is an area we most certainly agree on- refined carbs are bad! I'm focusing on live fruits, fresh and cooked veg ('specially green), quality meats, and quality fats. I've been having heavy metal toxicity symptoms- poor short-term memory, sleep disturbances, etc. To me it's vital that I supply the ingredients needed to nurture and maintain good glial cell health (protective sheathes on neural pathways, and fish oils, b-vitamins from eggs, good meats and dark greens are vital to that. I do supplemental magnesium as well. Diabetes flushes that out like a b*tch!

From my experience, all types of foods get broken down into glucose for the blood:
100% of carbs
40% delay over one hour for complex carb fiber
45% of protien over three hours
33% of fats, released over six to seven hours

HDL and LDL cholesterols both have a souring effect for helping remove blockages in the veins and arteries. Too much is a BAD idea, as you pointed out! However, fats are a better fuel than most realize. Hydrogenized vegetable oil and such are completely unusable in the body. D:

A reply to the second video you linked to about belly fat being evil:
Adipose fat is a function /of/ your body. Not a deadly enemy, but a /part/ of you. If you live in fear of one part or another, then aren't you detesting yourself?

Belly fat stores DO reduce bloodflow to vital organs, and it is NECESSARY to use up those stores of nutrients. I view vitamin D3 as necessary (proper sunlight exposure /or/ a supplement in adequate levels) because it maximizes fatburning and reversing the downward spiral of diabetes. Vitamin D3, magnesium and zinc with good vit-c complex foods can kick diabetes' butt with the right diet and excercise!

Mmhhnnghfghfh. Forgive me, I got carried away typing like mad. May we all get out of the fatty liver loop. :)
Your profile picture makes me squirm, Natway, I love, love, LOVE coconut <3 Tweet