Longevity, Through Insulin Control
By Rohanna Salom

Over the last few years, research has confirmed that constant high levels of insulin are deadly. Not only diabetics are at risk.  Insulin, also called the sugar-processing hormone, is in charge of glucose metabolism, storage and maintenance. When food is consumed, the digestive process converts carbohydrates into glucose, a simple sugar, which is absorbed into the bloodstream. When this occurs, the pancreas releases insulin to control the glucose in the blood. When the insulin enters the cells, a series of reactions takes place that allows the cell to take in glucose and other nutrients like vitamins, minerals, amino acids and fatty acids.   

But, probably due to the excessive intake of sugars, this mechanism inside the cells can wear down and the peripheral tissue cells develop a loss of sensitivity to insulin. The body reacts to this by producing more, but ineffective insulin, and as a consequence: a high level of sugar in the blood, a high level of insulin and many other unabsorbed substances circulating and creating allergies and other damaging conditions like obesity, high cholesterol, hypertension, glucose intolerance, diabetes and heart trouble.

This is now known as 'insulin resistance' and can go unnoticed for many years in most people until a serious complication shows up. Some people produce two to four times the normal amount of insulin but because this insulin is ineffective, the cells develop resistance and the body requires even more insulin to maintain normal glucose levels. As a result the pancreas can't keep up and hyperglycemia is followed by frank diabetes.

In the USA, about 70% of the population already has insulin resistance that is often completely hidden by other symptoms, for example fatigue, poor mental concentration, water accumulation and intense cravings for sweets. The insulin production in some people is about 90% ineffective and causes a cascade of dangerous symptoms to occur including mental decline, poor eye function and obesity.

Aging is the most frequent cause of insulin resistance but this is in itself the result of excessive sugar consumption. Less than 100 years ago, sugar consumption was on average about five pounds a year per person. Today the average is 115 pounds of sugar per person a year. Added to this overindulgence in sugar consumption, we can see that poor mineral content in the soil, the excessive use of antibiotics in the food we eat, the constant processed food full of preservatives, the genetically modified grains, the smoking and the lack of physical exercise have produced mutations in our genes, which contribute by worsening the disease process.

The fact is that more than a third of the American people are obese. However, the full implications of such obesity are generally overlooked by the medical community. For example when high levels of blood insulin occur constantly, fat is produced and stored in a process called lipogenesis when triglyceride synthesis is stimulated. To compound the problem, high insulin levels stimulate the hypothalamus to send 'hunger signals' and the person feels hungrier and hungrier, producing more and more obesity.

People with normal glucose tolerance and high insulin levels are at greater risk of coronary artery disease. Major heart attacks correspond directly with higher insulin levels. So, the control of insulin would be reflected in the avoidance of 1) arteriosclerosis, 2) cardiovascular disease 3) cancer (certain types) 4) elevated triglycerides 5) elevated uric acid 6) glucose intolerance 7) high cholesterol 8) hypertension 9) low HDL and high LDL 10) non insulin-dependent diabetes 11) obesity.

Reactive hypoglycemia, hyperglycemia and insulin resistance are different stages of the same condition: glucose intolerance. This condition is also classified as premature aging or early onset aging. Most people by the age of 60, these days, have one form or another of this disease. When we talk of diabetes type II we talk about insulin-dependent diabetes mellitus, but that is the end stage of the disease. It is much better to intervene before we get there. The solution is the low glycemic diet.

The Glycemic Index (GI) is a food rating system based on the rate any carbohydrate is transformed into glucose once it enters into the system. Foods that cause a rapid rise in blood sugar and therefore an excessive release of insulin are 'high glycemic'. Conversely, foods that are 'low glycemic' promote a slower, sustained release of glucose and insulin.

This Glycemic Index gives sugar the value of 100 and other carbohydrates are evaluated in relation to it. For example, ice cream has a GI of 50, which means it produces half the rise in blood sugar than glucose. And although it was believed that simple and refined carbohydrates had a high glycemic index and complex carbohydrates had a low one, it has been proven that this is not the case. In fact, some vegetables and grains like carrots, peas, potatoes and rice exhibit a very high glycemic index which raises the blood sugar very quickly drawing insulin out into the blood stream creating the swings described.

Interestingly enough, some simple sugars like fructose have a lower glycemic index than many vegetables, grains and legumes. Nevertheless, fructose, even with a low GI will induce insulin resistance, increase the triglycerides and promote fat storage.

Some foods on the Glycemic Index chart:

Food     Glycemic Index
Glucose    100
Potato, baked                98
Carrots, cooked    92
White Rice, instant    91
Cornflakes     84
Honey                  74
Bread, white     72
Bread, wheat     69
Table sugar     65
Beets      64
Banana      53
Green Peas     51
Ice Cream     50
Pinto Beans     42
Pasta      41
Apples                           39
Tomatoes     38
Yogurt, plain     38
Peanuts     23
Fructose     20

In general, non starchy vegetables, like green leafy vegetables and salads, have a low glycemic index and should be the staple in any balanced longevity program and diet.

For more information in glycemic index foods, contact Glycemic Research Institute at 601 Pennsylvania Ave, NW Washington DC 20004, USA.


Regarding ketosis and its effects:

Some life extension experts are taking the low glycemic index to the extreme, with good results. Very low carbohydrate diets like the Atkins diet produce a state of benign dietary ketosis (BDK) which has been found to have an exceptionally rejuvenating effect on the biological terrain.

fat. The way ketosis produces this is by a shift in the fuel supply of the body. Instead of using the carbohydrates as fuel, the body utilizes its own fat. This mechanism called lipolysis occurs during sleep, fasting and when insulin levels are low.

After two days without carbohydrates, the absence of glucose induces the lower insulin levels and then a metabolic shift. As lipolysis begins the body enters into ketosis and the fats (triglycerides) are split into glycerol and fatty acids. These are then broken down into ketones and utilized as fuel by the brain and the muscle tissue.

The degree of fat utilization can be measured by a ketosis stick called Ketostix and can be bought over the counter in any pharmacy. The stick will change color and the darker shades indicate a higher degree of ketosis. It is important to drink plenty of water so that the proper concentration of ketones in the urine can be measured and not confused with highly concentrated urine due to dehydration.

The basis of the BDK is a diet of proteins, fats and very low carbohydrate foods. The meals should consist of eggs, fish, fowl, meats, cheese, dairy cream, nonstarch vegetables, herbs and spices. For breakfast one can have an egg, cheese omelet and some meat or bacon for those that can eat pork; for lunch, a tuna salad with greens and creamy dressing and for dinner, steak or lobster with butter and a green veggie. It is very simple and satisfying.

Americans have been misdirected and truly brainwashed about the whole subject of fats. A fact that has brought this nation into obesity. But now, it is clear that the real culprit is carbohydrate metabolism, while fats can actually extend life. In fact, most fats are beneficial to this diet and produce satisfaction and satiation. Some of the 'worst' fats, like coconut oil actually induce weight loss because the medium chain triglycerides which have been shown to accelerate fat loss. Fats that really need to be avoided are the hydrogenated or transfatty acids like Crisco and margarine, or those that are rancid or oxidized by excessive cooking and overheating.

Exercise is also absolutely necessary to replenish vitality and promote longevity. This increases insulin sensitivity and glucose intake at the muscular level. Also exercise stimulates the sex hormones that also potentiate the insulin response.

Of the supplements that improve insulin sensitivity we have chromium and vanadium. When plasma chromium is low, insulin is not effective. The ineffective insulin does not process the transformation of sugar out of the blood. The molecule that regulates this insulin capacity, called glucose tolerance factor (GTF), is chromium dependent, in other words, lack of chromium in our diets will make insulin ineffective. Adequate chromium supplementation improves insulin sensitivity, blood sugar levels and longevity.

Vanadium is also very important because it has been shown to mimic insulin. According to the University of British Columbia in Vancouver, sufficient doses of Vanadyl sulfate completely eliminates diabetes in laboratory animals. Vanadium is hard to obtain in the diet and it is better also to supplement with 50 to 150 mcg. a day.