3) THE BASIC CAUSES OF TYPE 2 DIABETES
i) Well Cooked Meat and Protein Poisoning
Protein poisoning ("glycation") ultimately results in very complex chemicals called Advanced Glycoxidation End-products ("AGE's", also known as glycotoxins), which are considered by many to be as destructive in the human blood stream as cholesterol, triglycerides and excess sugar. AGE's are not only formed by excess sugar in the blood, they are formed outside the body by cooking and frying meat. The more the meat is cooked, the more the AGE's found in it. Unfortunately AGE's found in food are partially absorbed by the body, to the tune of about 30%.
The kidneys of a normal person have the ability to eliminate only given quantity of AGE's per day, with a diabetic kidney typically being able to eliminate significantly less AGE's than a normal kidney. As mentioned elsewhere, the measure of the severity of the type 2 diabetes used by physicians is called the A1c level, which is just a measure of the degree of protein poisoning which has taken place in the blood by excessive sugars. A1c is simply one type of AGE, a type created in the blood using blood proteins. If a person with type 2 diabetes eats a lot of cooked red meats, (beef, pork, bacon, sausage, hot dogs, hamburger, fried chicken skins, etc.), the AGE's from these foods will be absorbed by the body and then will then compete for elimination by the kidneys with the AGE's (A1c being one of these) that the body naturally forms from blood sugars and bodily proteins. So the level of AGE's and the A1c levels will be significantly higher in a person with diabetes who eats a lot of well cooked red meat and their health will suffer as a result of that higher level of poisoned proteins.
These AGEs may well be one of the major reasons that "red meat" (i.e. pork, beef, sausage, meatloaf, franks, hamburgers, hot dogs, etc.) creates problems for individuals with type 2 diabetes. These meats tend to be cooked more than white meat chicken or turkey and thus they have more AGEs. "Feedlot" red meat is genetically altered to be well marbled with saturated fat. In this way the red meat can be well cooked without becoming tough and inedible. The "red meat" of Paleolithic times did not have this fatty marbling and was probably eaten either raw or relatively raw, avoiding the problem inherent in AGEs. These AGEs or poisoned proteins and their associated saturated fats become significant contributors to type 2 diabetes if an individual eats a lot of "feedlot' red meat. And since all supermarket beef and pork is "feedlot" red meat, the only choice for a person with type 2 diabetes is to avoid red meat altogether or only eat it on rare "special" occasions. And even then the term "well done" should be avoided. Hamburgers, sausage, weiners and meatloaf are especially high in AGEs and saturated fat and need to be avoided at all costs.
Red meat not only is detrimental to a person with diabetes, it is also apparently one of the causes of type 2 diabetes. One of the many results of the huge Harvard Nurses Study was that red meat consumption correlates with the occurrence of type 2 diabetes, i.e. through unknown mechanisms red meat causes insulin resistance to develop. The well done study is by Yiqing Song, MD et al, A Prospective Study of Red Meat Consumption and Type 2 Diabetes in Middle-Aged and Elderly Women, The Women's Health Study, Diabetes Care 27(2994):2108. Since most red meats also have significant saturated fats, red meat is obviously not a desirable food for a person with type 2 diabetes for three reasons, it has high AGE's which slow down the body's elimination of diabetic formed AGE's (A1c being only one of those AGE's), the saturated fat in the red meat contributes to heart disease problems, and the red meat causes increased insulin resistance through mechanisms still to be determined.
Current Chapter: 3) THE BASIC CAUSES OF TYPE 2 DIABETES
a) Underlying Mechanism of Type 2 Diabetes
b) Symptoms of Type 2 Diabetes
c) Tests for Diabetes
d) Insulin Resistance
e) The Complexity of Diabetes
f) Poisoning of Body Protein
g) Diabetes, Protein Poisoning and Cognitive Thinking
h) Protein Poisoning and A1c
i) Well Cooked Meat and Protein Poisoning
j) Beta Cell Death in Type 2 Diabetes
k) The Hypoglycemic Spike Effect
l) The "Dawn Phenomenon"
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