The Food Revolution – AHS 2011 – By Andreas Eenfeldt (Transcript)

Now weight loss is not the whole story. Because if you look at these weight loss trials, these randomized controlled trials, an interesting pattern emerges. You look at all the trials here and you look at different factors like weight loss, you see the dark blue first statistically significant advantage for low carb, also for weight loss, even for no sugar, for HDL cholesterol, for triglycerides, for blood pressure and not a single study has shown an advantage for low fat, they are all pointing to the advantage for low-carb and these are of course as you know, this is the metabolic syndrome, this is obesity and diabetes.

So how about diabetes? You know what diabetes is, it’s too much sugar in your blood. Now where does the sugar in the blood come from? Mainly from our diet, from the carbohydrates that are broken down, it’s the sugars that we get. So interesting, because this is a huge problem now and 30 million diabetes in the ‘80s is on the way to half a billion in a few decades. It’s an explosion. And even worse, the people who get that disease are not expected to get well. They are expected to get a little bit more sick every year.

And what kind of advice do we give them? Good advice perhaps, because the bottom of the food pyramid, that’s starch in food and that is the food that raised the blood sugar because it’s digested to glucose and it gets into the blood stream and that is blood glucose, right? Ironically about 100 years ago, people knew that diabetics were supposed to avoid the carbs. This is a group from 1917 and you can Google for the title if you like you can read it and this is page 12 and 13 that kind of sums it up. This is the foods that diabetics should avoid on the right side. Now number one, sugar, number two, starches and various examples, flour, bread, biscuits, rice, macaroni, pasta. In fact, the title of the page is foods strictly forbidden, which is now the base of the food pyramid where we have an epidemic of diabetes where the diabetics are getting sicker every year.

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Coincidence? I think not. Just take a look at the left side, the good foods that’s fat, butter and olive oil, all kinds of meat, all kinds of fish, all kinds of eggs, that was supposed to be good food for diabetics about 100 years ago. Well guess what, it went beautifully for my patients, today in Sweden, they all improved their blood sugar from eating like this and usually lots of other things as well.

I would like to talk about all the studies that have tested this and actually in showing some good results but I don’t have a timeframe, you can find it on my webpage. Instead I am going to tell you how to improve this for yourself without reading the single study. This is food I ate last year and it’s a big piece of meat, bread and butter, it’s vegetables, bread and butter and it’s paleo sauce, you know what that is? That’s butter and eggy oats. So it’s a dietitian’s nightmare. It’s actually home-made. So I know what’s in that. And this is huge amount of saturated fats and a lot of protein but almost no carbohydrate, just a few grams.

So what happens to my blood sugar when I eat this? I decided to test it. And a normal fasting glucose is perhaps between 72 and 108 and that you can get up after eating food. And on the other side is time after eating after six hours. So this is what happened. Wasn’t the day an exciting evening? Nothing happened. So if you don’t eat any carbohydrates, you don’t get any glucose going into your blood stream and nothing happens to your blood sugar, it’s not really rocket science and interestingly for a comparison, I went to the International Congress of Obesity which is a huge conference for bariatric physicians and obesity researchers. Once a year about 10,000 of them go to the same place and they discuss the latest science when it comes to treating obesity. And that’s – last year it was in Stockholm, Sweden. So I went there and that’s where I ate the worst lunch I have had in years. Here is some of it and if you don’t believe me, you can see International Congress of Obesity 2010 Stockholm today’s lunch, and this is the way it looked like. There were no [orthodontists], this is what you got, if you were going to eat. So it’s sugar and there is a lot of sugar in the yogurt, it’s 14 grams per 100 gram which is a lot added sugar and then we have sugar in the natural package from the food and we had fewer starch.

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Now some of you may think that this sandwich contained something really fat and nice proteins stuff but that’s not the case. This is supposed to be a tuna sandwich but I can tell you it’s here somewhere and it’s like a homeopathic dose. It doesn’t really count. I would say this is all sugar and starch and then just for comparison, this is the old me and this is the new me. You see, I was a bit shocked actually to see such a big difference. I think they are not quite used to eating lot of carbs like this but it went all the way up to 179 in an hour and then it dropped quickly. So after three hours it’s below fasting levels which is also interesting because I was feeling hungry at that time wanting to eat something and I didn’t but that’s also interesting because eating this kind of food can often I think make you hunger after a while and you eat more.

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