Insulin Resistance, Inflammation and the Hidden Sugar in Our Diet

Carbohydrate raises blood glucose and insulin, a fat storage hormone, and over time the body becomes resistant to it. Peter presents data linking high insulin resistance to far higher rates of hypertension, cancer, coronary heart disease, type 2 diabetes and cerebrovascular disease. He describes chronic low-grade inflammation as the common feature of these diseases, with cholesterol present in atherosclerosis but not the cause. Drivers of inflammation include sugar, refined carbohydrates, processed foods, seed oils and visceral fat plus inactivity, poor sleep, stress, alcohol, smoking and lack of sun. Sugar is everywhere: 16 teaspoons in a 600 ml cola, nine in a sports drink, 22 in a blueberry smoothie and about 125 in a 900 ml bottle of barbecue sauce. Average Australian intake is about 14 teaspoons a day, against a WHO ideal of six. A typical Western diet holds 200 to 300 grams of carbohydrate a day, low carb about 100 to 120 grams, and ketosis much less. The right level depends on insulin resistance, from keto for type 2 diabetes to 120 grams for fit, healthy people.