Articles, Blog

Lower Blood Sugar Naturally

August 29, 2019

good evening and welcome to our fifth
installment in our series user manual for humans so tonight we’ll have another
good talk we’re going to get it’s good material to cover and a lot of times people
don’t really understand what what health is about or why it matters or… they may
feel fine they’re still young they still don’t have any major diseases but we’re
going to talk about blood sugar and diabetes and this is one of the most
important one of the most prevalent conditions we’ve ever seen and it’s
epidemic it’s exploding we’ll talk we’ll give you some statistics toward the end
to to scare you some and if you’re taking good care of yourself then I’m
sure that you know someone who doesn’t who needs to know this information so
take good notes and pass this on we will talk about the purpose of blood sugar
what is it for what does it do in the body what sort of balance do we need to
maintain the process of absorption because that’s crucial in determining
the level of blood sugar what are the hormonal effects and that’s primarily
insolent we’ll talk about what is insulin resistance because most people
know that that’s a bad thing and that it could lead to diabetes but how does it
all work and then we’ll talk about diabetes which today effects eight point
three percent of the u.s. population that are full-fledged diabetics and
there’s many times that number of people that are pre-diabetic one of my favorite
quotes what gets us in trouble is not what we don’t know it’s what we know for
sure that just ain’t so that’s Mark Twain and there are so many things that
we’re going to cover in the series that are well-established facts that the
establishment the people who know say this is the way it is and yet we find
out a few years or the people on the cutting edge know
that it just ain’t so for one thing since we’re talking about diabetes the
food pyramid says that we should eat 8 to 11 servings of grains every day well
that’s an excellent recipe to get diabetes if you’re not in the risk zone
just follow the food pyramid and before you know it you’ll be there then let’s
talk a little bit about why we why we end up in this position first of all why
do sweets taste so good I think that’s the biggest problem for a lot of people
and we have to think back and look at survival advantage and back many
thousands of years ago there wasn’t a whole lot of sweets so the taste of
sweet helped humans to select the foods that gave quick energy so back then it
was basically fruits and an occasional honey beehive that you ran across those
were the sweets that we had and the more that you could quickly get energy into
the body the better your chances of survival and if there was abundant food
then wherever you could find sweet and rich food you could pack on some fat and
that would help you survive later in times of starvation so that’s why we
have that mechanism in the first place and it never became a problem until we
started processing food and extracting that the source of the sweet flavor of
the sugar out of the natural food and processing it so it became widely
abundant and we can have it as syrup and coca cola and candy and now it’s a completely different animal they’ve
estimated that back in the day when they were hunter-gatherers that if they ran
across an occasional beehive that was the only refined sugar that they would
ever come across and just kind of guesstimating they assumed that if you
find four pounds of honey per year per person that’s pretty that you’re still
pretty lucky but that would add that would amount to about one teaspoon per
day so essentially for the period of time that your DNA has developed you’ve
been exposed to about 1 teaspoon a day so that’s the amount of sugar that that
you’re fine with anything else is a little bit of a burden on the body.
back in the day there was no such thing as bread pastries waffles pasta syrup
pancakes candy cookies chocolate pasta and so on and so on and so on these
items did not exist they just weren’t in in existence so because of
that your DNA has never encountered those foods your body can deal very well
with short-term starvation but it has no defense against chronic abundance of
processed foods historical adaptation again we mentioned this a little bit
before but the DNA of Homo sapiens has not changed the significant in about
forty thousand years we’ve been hunter-gatherers we come across the
occasional bee hive we’ve eaten fruits and vegetables we hunted meat and game and
that’s what our DNA recognizes that. that’s what we know what to do with then
in the last 4,000 years which is a blink of time in evolution
in terms of changing DNA we introduced agriculture so we had more than an
occasional few grains but there was still no processing at all then in the
last few hundred years we have had a modest availability of processed sugar
and processed grains and 150 years in terms of compared to 40,000 again is
it’s a blink there’s there’s no time for the body to adapt and in the last 50
years we’ve had an abundance of sugar in this country I think the it’s roughly a
half a pound of sugar per person per day okay and I don’t eat my half a pound so
some of us eat in mind as well that’s that’s astounding that’s 800 calories of
sugar refined sugar and syrup and corn syrup per day so that is why and then of
course we add the starch and the white bread and the waffles to that there’s no
wonder that there’s an epidemic of diabetes so let’s talk a little bit
about the process what is blood sugar and what’s the process of getting so
first we eat the food and it’s in our gut then it has to be digested
and just because we put something into the mouth doesn’t mean that it is
functional and available to the body it has to pass across a number of membranes
through a process of digestion and absorption and then it gets into the
bloodstream and now it exists in the form of sugar as glucose molecules in
the bloodstream and it is still of absolutely no use to the body because
the only place we can use the sugar is inside of cells so now we have to get it
from the bloodstream and into the cell and this doesn’t happen by itself there
are there are gates and there are receptors on the cells to absorb to take
in the sugar but these gates they don’t work without insulin so that is what
insulin is all about that is the function of insulin is that it activates
the receptors so that we can get the sugar into the cell you have a little
receptor the insulin attaches to it and now that gate is open for the sugar and this is important to realize and the
more processed the food is the quicker it will get into the bloodstream and the
faster your blood sugar will rise we’ll talk more about this so weight gain is
not about how many calories you eat it is in a way but not really and here’s
why when the sugar gets into the bloodstream when when the food gets into
the bloodstream faster than we can use it and get it into the cells and burn it
off then the excess has to be stored okay and we can only store about 800
calories worth 200 grams or so worth of sugar and carbohydrates and the rest of
it has to be turned into fat so fat develops when the food we eat gets into
the bloodstream too fast we have to get a lot of insulin to get it into the cell
and whatever the cell can’t use at the time gets converted to fat so the it’s
not so much the amount of food we eat but how is it processed by the body and
interestingly fat and protein gets into the bloodstream very very slowly so fat
and protein do not contribute to weight gain unless you just completely totally
stuff yourself every day and so now we will talk about blood sugar and how it
works so you have a diagram here on slide
eight and we want to see if we can illustrate this here is the amount of
blood sugar and here is a very narrow band and this is right around a hundred
milligrams of blood sugar per liter now what happens in the body if your blood
sugar goes significantly below or significantly above we can get in what’s
called a diabetic coma you literally physically get into a coma your brain
stops working if you get very far outside of the zone either above or
below so that means this is where the body wants to be and when anything gets
far away from it it’s an emergency it’s life-threatening for the body so this is
very very high priority for the brain glucose blood sugar is the primary fuel
for the brain it can really only use it can use a little bit of ketone bodies
and so forth but glucose is really the only fuel that the brain uses so it’s
very important for the brain to function for us to have a normal level and again
the brain stops functioning if we get above or below so if we eat let’s say
that we are starting around the lower end of this hundred and we get
hungry and we eat a meal a hunter-gatherer meal we catch ourselves
a rabbit and we find some roots and some leafy greens and we make ourselves a
meal that meal is going to be digested because it’s protein because it’s whole
food lots of fiber and good stuff it will be absorbed very slowly into the
bloodstream so over the next few hours the blood the blood sugar rises very
very slowly and we’ll say this is one hour two hours three hours four hours now remember we have to use insulin to
get the blood the sugar out of the blood and into the cell because this is of no
use to the body until we can get it into the cell so now we secrete insulin the
pancreas which sits right around here releases insulin and the insulin takes
the sugar out of the blood so once we have a certain amount of insulin the
blood sugar will start falling again and it will go back down
and then the body has some reserves so the body can maintain it within this
level for quite some time so this is what the body wants this is what whole
foods and real food and food with fiber and protein and fat does but that’s not
what we eat anymore how much sugar do we have in the bloodstream at any given
time a hundred milligrams of blood sugar per deciliter multiplied by the volume
of blood that you have in your body means that you have in your bloodstream
at any given time five grams of sugar that’s it one teaspoon of sugar is all
you want in your bloodstream at a time that’s all your brain can handle so
going from the lower end of this to the upper end of this is about a span of 20
milligrams of sugar that’s one gram that is how much your blood sugar can
fluctuate before it becomes a reason for your body to respond and change before
it becomes an emergency if you will it’s not getting a little bit outside it’s
not really an emergency but the body will respond it will try to keep it
within this level which is about 1 gram difference so that’s a fifth of a
teaspoon and how much sugar is in a coke 40 (grams) okay so if you’re going to can only
fluctuate if you’re not sure you can fluctuate one gram and you dump in 40
grams of something that will be absorbed in 15 minutes do you think that’s a bit
of a stress to the body because it’s never in the history of mankind has it
been exposed to 40 grams of liquid sugar that just goes rushing straight into the
bloodstream so this is what happens with real food now I’ll just draw on top of
this now let’s say that you have a cup of coffee with a little sugar in
it and you have donuts and a coca-cola or apple juice for breakfast so
now your blood sugar let’s say that this is a hundred 200 300 400 your blood
sugar can very very quickly get up to about three four hundred and it will do
it even faster than this it will it will happen in 15-20 minutes remember we said
this is an emergency what has to happen what is the body
going to do about this emergency it’s going to release a lot of insulin
exactly and because this is an emergency it’s not going to hold back it’s going
to dump all the insulin and can basically to try to get this craziness
under control so with this much insulin in the blood stream assisting the sugar
getting into the cells how quickly is the blood sugar going to drop almost
instantaneously it’s going to drop as fast as it came up so the blood sugar
comes crashing down and then it gets to the normal level of 100 do you think
with this much insulin and going down at this rate do you think it’s going to
stop smoothly right around the hundred and flatten out? it’s going to keep going
it’s going to keep going and then eventually it will taper off because now
we have an emergency on the other side so what is this called what’s the name
for this this place when your blood sugar is really low listen hypoglycemia exactly what does it
feel like when you have hypoglycemia sluggish irritable cranky and what do
you get cravings why do you get cravings because this is very unhealthy the brain
doesn’t work so the brain says give me some fuel quickly and what’s the fastest
source more coca-cola more sugar more starch more juice give me something
quick so that I can come back to life so then you have some other snack or a
muffin or something and up it goes and then it shoots back down and up and down
this people who have hypoglycemia they really cannot develop hypoglycemia
without this mechanism this is the cause of hypoglycemia it’s the roller coaster
the craziness of all these swings in blood sugar okay so one more little
footnote what happens to all of these calories that you ingested remember we
said when they’re ingested into the bloodstream faster than you can burn it
and then all this insulin shoves them out into the cell but less than an hour
has passed and in that hour you’ve only burned about a hundred calories so the
excess has to be converted to fat so even though you’ve converted all these
calories too fat you’re still having cravings because the reverse process is
too slow and your body needs in brain it needs this fuel fast it’s going to tell
you some more sugar give me some more blood
sugar okay so this is the devastating roller coaster that’s the foundation of
developing diabetes and virtually half of all the diseases known to mankind who
has heard of insulin resistance insulin resistance is also known as pre-diabetes
and we’ll cover some numbers here in a minute but here’s basically how it works
you have a little diagram but i’ll try to draw it as we go i’ll just draw the
one so here is here is the cell and the cell has a membrane and out around here
are sugar molecules and we’ll just draw them around for simplicity so we have
some sugar molecules out here and the cell needs the sugar inside because
nothing happens in the body until the energy is inside the cell so now we need
something called an insulin receptor and here is the insulin receptor and it
looks like that let’s say and then comes around and I’ll keep drawing colors
here then we have insulin and we’ll just draw that as a triangle and insulin
floats around and then insulin makes its way and attaches to the receptor and it
causes a confirmation change so now this this channel is available to process and
transport glucose so here comes a glucose molecule before it was just
floating around but now because of the insulin it can get in
the cell so inside the cell we need to maintain a certain amount of glucose to
create energy for the metabolic processes and the life of the cell but
we only need so much at a time so that’s why the fuel supply needs to be gradual
and that’s why again the sugar is so devastating because it’s not gradual it
just it’s an avalanche so we have let me draw a few more of these so there’s a
receptor there’s a receptor there’s a receptor and there’s a receptor so in
order to process and get a gradual supply of sugar we need a certain amount
of receptors and we need a certain amount of insulin so hypothetically
speaking for for illustration purposes this amount of receptors and this amount
of insulin will provide that much sugar for the cell and that will maintain the
processes now we have a bunch of coca-cola and donuts and junk food and
syrup and all of a sudden we have five times as much sugar in the bloodstream here’s all that sugar and it’s just
banging on the door to get into the cell and there’s some insulin
receptors that are attaching and they’re allowing the sugar to get into the cell
but with this much sugar around pretty soon the cell is going to be saturated
and it’s going to say well you know hold off guys I don’t need that much so
what’s the cell going to do we know the principle of use it or lose it that the
body will always only replenish the resources that it needs and if there’s
this much sugar the cell doesn’t need this many receptors so there’s two steps
it’s going to turn down its sensitivity it’s going to turn down his allowance so
it’s going to say for every insulin molecule I’m only going to let in half
as many sugar molecules that’s the first step of insulin resistance the second
step is that it’s going to say you know with this much sugar I don’t need all
these receptors I can get with this much sugar I can get all the sugar I want
inside the cell with half as many receptors because when it rains it pours
so imagine that you had a cabin and you were living off the land and the only
water that you had was rain water and so every time it rained you had a hundred
buckets and you would go put the buckets out and collect the rainwater and you
get that much water in each bucket and then you collected all the buckets and
you put them in and you got four buckets worth of water and you
for a week and then hopefully it rained again within the next week what would
happen if it was always raining it was always pouring down would you still put
out a hundred buckets or would you just sit on the porch and stick a bucket out
when you needed some that’s what the cell is doing when it’s raining too when
it’s too much when it’s a abundant availability it’s not going to make as
many receptors that’s called down-regulation of receptors and it’s
one of the most crucial principles in physiology that your body will adapt to
your environment so diabetes is not a disease it’s an adaptation and nothing
more it’s a physiological adaptation and also what happens now we still have all
this sugar in the bloodstream what did we say about too much blood sugar
in the bloodstream we said it’s an emergency the brain will go into
a coma so now we have a challenging situation because the brain needs to get
the sugar out of the blood stream but the cells don’t want it so now the brain
says to the pancreas we need to get this out of here make more insulin make a
whole bunch of insulin and if you make enough you can cram all that into the
cell and you can turn it all into fat but in the long run you’re pushing the
system so hard it’s going to break because if the pancreas is always being
made to use more and more and more insulin and
the cell is becoming more and more insulin resistant then you’re pushing
the system from two directions and it the system doesn’t want to play like
that so eventually what happens is the pancreas burns out and you have so much
insulin resistance in the cells that the pancreas can’t keep up making enough
insulin and that’s that’s the end stage of insulin resistance and pre-diabetes
and if you push this just a little bit further now the pancreas breaks down and
stops making insulin all together and you have just developed type 2 diabetes
insulin dependent now your body can’t make insulin at all or very very limited
amount and certainly not enough for insulin resistant cells so now all this
insulin is gone all the blood sugar is still there and now the cell isn’t
getting any sugar now the sugar is saying hey where my sugar go and now it
starts making new receptors it starts to up-regulate the receptors but it’s too
late because there is no insulin to transport it across and this is why
diabetes is called starvation in the midst of plenty because now you have all
this food in the bloodstream but none of it is getting into the cell so the initial
stage diabetes people will weight before then figured out that they
can’t make insulin all right so the important thing to realize about this is
that your body is magnificent it’s a healing machine it’s amazing if it down
regulates something it can upregulate it again so what has to happen to this
picture as long as you have some pancreas function left you can salvage
it but you have to get rid of the insulin resistance so what do you have
to do you have to balance your blood sugar you have to get back to your
hunter-gatherer diet and make sure that the insulin gets into the sugar gets
into the bloodstream very very gradually and the second thing you have to do is
exercise you have to move and why is that because during exercise something
magical happens and these cells can start taking in glucose without insulin
or with extremely small amounts okay so I’ll take questions afterwards if
there’s any part of this that’s unclear but remember it’s all about
use or lose it and that holds true for cells and receptors also and
up-regulation and down-regulation is a crucial mechanism of all cells in the
body so one favorite cartoon again Glasbergen this lady is talking to the
doctor says I think diabetes is affecting my eyesight I have trouble
seeing the consequences of poor food choices I love it so how does the how
does this problem occur in the first place and there’s a lot of talk about
something called glycemic index and we’ll talk very very quickly about what
that is it basically measures how soon after you eat something has that been
converted into sugar and enter the blood so if something is converted very slowly
and absorbed very slowly it’s said to have a low glycemic index so low
glycemic index or things like fat protein whole foods vegetables meat fish
and nuts in other words most of the things that that nature produces in
their whole form something that is processed something that will doesn’t
need much digestion that is almost sugar as you eat it will get into the
bloodstream almost instantly and that’s called a high glycemic index so when you
want to start controlling this you need to look at glycemic indexes and you
want to keep them… if you want to correct a situation that’s already out
of hand you need to give very very very low glycemic index it you basically
cannot any sugar or starch or anything like
that and don’t be fooled when they say whole wheat or complex carbohydrates
because it is still high glycemic index food it will still get out very very
quickly and in between there’s some medium glycemic index those would
basically be beans and whole fruit and let me make a note there that while a
whole fruit has a medium glycemic index if you juice it it becomes a high
glycemic index because you break up the cell walls and you take away all the
fiber and all the sugar becomes available instantly so the juice is not
the same thing as a fruit and when they say made from that means it’s not what
it used to be simple as that and another note on I just use milk as an example
that because fat takes longer to process and milk has both fat and lactose in it
which is a sugar then if you drink whole milk preferably raw whole milk then the
fat will balance out the sugar so it becomes a medium glycemic index whereas
if you drink a skim milk you’ve taken all the fat away so there’s nothing to
buffer the sugar and that becomes a high glycemic index okay so understand that
the principles and then you can figure things out for yourself so now is the
time to shake you up and scare you a little bit and the people in this room
you already know a lot about this I can tell but think about people you know and
take this to heart and realize that a lot of what we’re talking about
in all these sessions they kind of applies across the board even though
we’re just talking about diabetes today side effects and complications diabetes
is the primary or contributing cause of death and 231,000 cases in 2007 that’s a
lot of people the primary or contributing cause of death estimated
costs 174 billion dollars and that’s medical costs and work loss and
disability so it’s not just the expense but at some point people are unable to
maintain that work and they they’re disabled which means they can’t really
enjoy life at all nervous system damage occurs in sixty to seventy percent of
diabetes that means that the sugar is the sugar in the bloodstream is so much
above where it’s supposed to be that it starts penetrating the tissues around it
and it causes… when and sugar in the tissues attract water and causes
swelling so that’s why you have vascular problems and neurological problems
because the vascularity… that the blood is around the nerves as well so it’s
going to choke off clothes off blood vessels and nerves and that is why
diabetes is also the leading cause of blindness because the blood vessels in
the retina are so fine and so sensitive the diabetic retinopathy is the leading
cause of blindness there’s 4.2 million people with diabetic retinopathy a
leading cause of kidney failure with two hundred two thousand people in chronic
dialysis they have to have they don’t have any kidney function
they have to have them filter because of diabetes and it’s again the vascular
problem blood vessels swelling it’s the leading cause of amputation 65 thousand
seven hundred cases of a complete leg amputation and there’s hundreds of
thousands if not millions of cases where they start taking off one toe at a time
because they lose their control they lose the vascularity so whenever they
hit something and break something or break the skin it doesn’t heal again
okay the brain is shut off from the body part means it can’t do its business
anymore it also increases risk of heart disease stroke dental disease coma
pneumonia influenza and depression do you need any more reasons okay this this
is what quality of life is about and we’re talking about something that
affects a huge huge portion of the population so do you know anyone with
insulin resistance someone who is pre-diabetic go ahead and just write
down five people that you care about who could benefit from what you just learn
just go down and scribble down some names real quick so consider it letting
these people know what we talked about and consider bringing them next time
that we talk about this or related topic because it can save their life this is
serious business let’s look at the prevalence because if you don’t think
that you know anybody or that you’re in good shape then this is the prevalence
in 2010 and this is from the National Institute of website the
National diabetes information clearinghouse diabetes affects 8.3% of the population that’s 25 million eight hundred thousand
people right now that have to take insulin then when we get up to ages
above 65 years old it affects 26.9 percent of the population that are
diabetic that’s ten million nine hundred thousand people that’s that’s a huge
number it’s almost becoming the norm for people above a certain age to get these
conditions and we’ve seen that it’s about up-regulation down-regulate
regulation is a physiological adaptation to chronic stupidity that’s all it is
and it’s it’s a stupidity that is recommended by the American Diabetes
Association and the American Heart Association and the four food groups and
so on prediabetes these are people who are insulin resistance with a greater
risk it’s basically a matter of time before they develop this and keep in
mind when we talk about these numbers that we are the first generation to be
exposed at this level that the pre-diabetic people a lot of them will
become diabetic because this is the first time we’ve eaten like this
thirty-five percent of adults 20 years or older or pre-diabetic that’s 79
million people in this country alone or pre-diabetic those are some scary
numbers and when you get to the elderly 65 or older its fifty percent one in two
and we’ve just talked about the side effects and complications so these
people are heading for and it is completely reversible I’m not
going to tell you that a hundred percent of diabetes can be reversed type 1 we
don’t really know if anyone can be helped but I would venture to say that
ninety-eight percent or more of type 2 diabetes is completely reversible if you
have any insulin production at all left then it’s just a matter of life style what
factors affect insulin resistance well we talked about food anything with a
high glycemic index is going to make sugar rush into the bloodstream and
stress the system and cause a physiological adaptation so that’s the
number one but we also need to understand that stress raises cortisol
whenever you’re stressed your body believes that it has to perform extra
work that there’s an emergency it has to defend itself against and it’s going to
need energy to expend during this emergency so he will tell all your
tissues to raise the blood sugar it will start breaking down protein to convert
some of that into blood sugar and it will give you cravings so that you can
raise your blood sugar even more that’s why people who are stressed have
cravings it’s because of cortisol there are drugs there are some specifically
called techwin and seroquel that have been linked to developing diabetes but
anything with cortisone corticosteroid the medical form of cortisone is the
version of human cortisol so anytime that you take those drugs which are
supposed to be anti-inflammatory you also raise your blood sugar
and you’re setting yourself up for insulin resistance now let’s look at the
good side how do we help it exercise exercise exercise okay first of all
you’re burning off sugar but secondly you’re reducing insulin resistance
because your cells become more sensitive to insulin when you’re exercising you
need none or very little insulin to absorb the sugar so most most type 2
diabetes you can pretty much get off insulin instantly if you just start
exercising enough and keeping your blood sugar the food’s level good heart rate
variability because the things we’re talking about in this office breathing
and heart rate variability it is linked to all of these mechanisms so when you
increase your heart rate variability you reduce your stress you reduce your
cortisol and it has been inversely linked to development of diabetes
chiropractic reduces stress for many reasons and we’ll talk about that
separately because there’s a lot of neurological mechanisms but it’s known
that chiropractic reduces stress people feel better we’ll talk about the details
and breathing exercises like I said heart rate variability breathing
exercises feeling good feeling relaxed practicing relaxation visualizations
they all reduce stress and all of that will help with reducing insulin
resistance so now I think I’ve got you sort of paying attention and thinking
that you know this is more than than just a curiosity so being a chiropractor
and talking about this. This is my passion this is what it’s all about it’s
the big picture back pain shmack pain it’s like who cares that’s back pain
just indicates that there’s something in the body that isn’t working that’s the
tip of the ice the diabetes and the heart disease and
the strokes and all of that stuff that’s the bigger picture that’s what we’re
really working for and as you well know chiropractic affects the brain it
reduces stress and it helps with all of these things ok so in chiropractic the
stage one that’s just initial crisis care that’s just reversing a pain
breaking the patterns and getting people feeling better unfortunately most people
think it’s just about pain so as soon as they feel better they think they’re all
better and then they go get diabetes or heart disease or something else few
years later but what we’re talking about is to continue this until everything in
the body that supposed to work is working so stage two is stabilization
care that means that we keep going past the pain we work on the nervous system
we work on exercising and doing specific things to balance out nervous system to
become more stable a more stable nervous system and brain can handle stress and
it can turn off and balance sympathetic parasympathetic better it’s all nervous
system and then stage 3 once we get up to a good level now we need to maintain
that lifestyle we get maintenance chiropractic for peak performance and we
keep doing all the right things to maintain top function check out the
previous talk we did on heart rate variability and you can see how it
affects immune system immune globulin is how it affects cortisol DHEA how it
effects cognitive performance and reaction time we’re truly talking peak
performance so it’s it’s not about pain that’s just the tiny little thing we get
started with it’s about quality of life at any age so the people who are still
young and don’t have many symptoms that’s the time to start
taking care of things by the time you’re 65 and you’re 40 years into a disease
process you already have so much degeneration that it’s much much much
harder to turn it around to get a quality life again so if there are any
questions we’ll take those now and other than that I would like to thank you very
much for coming

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  • Reply Dr. Sten Ekberg November 1, 2017 at 5:25 pm

    Very in-depth talk about blood sugar. Learn how blood sugar works, what it is for, how to control it, and a lot more.

  • Reply Leonildo Filgueira de Amorim December 19, 2017 at 11:06 pm

    Hi D. Sten, can you answer me a question, everyone knows sugar is bad to the health, but sugar in natural formula like garapa(cane broth), cane molasses, have the same results in the body? for example, are they going to have the same negative impacts to our health? Thank you, until the next video.

  • Reply T Hale January 25, 2018 at 12:19 am

    Wow! This is a talk that everyone should listen to even if they don't have blood sugar issues. This is great stuff!

  • Reply djcrimmy May 5, 2018 at 12:40 am

    this was very informative thank you for sharing it with me ;p

  • Reply Brian February 16, 2019 at 12:02 am

    The food pyramid to heaven…. it gets you there quick! ­čśé

  • Reply Robert Sorensen March 21, 2019 at 4:58 am

    Fantastic explication! Thanks Doc for the wonderful videos.

  • Reply Robert Sorensen March 21, 2019 at 6:29 pm

    Can you do this whole thing again but with fat and how that enters the cell and has an effect cetera?

  • Reply I Bowling April 12, 2019 at 4:24 am

    Great teacher! Do you offer courses?

  • Reply Bernie B April 14, 2019 at 12:07 pm

    Best explanation yet… Thank you

  • Reply patricia nadal April 23, 2019 at 4:12 am

    Excellent!!! Thank you for a wonderful explanation.

  • Reply mweb1 April 28, 2019 at 12:32 am

    Wish I could grow a few more new beta cells.

  • Reply Anonyploos Hndz May 5, 2019 at 6:25 am

    Ur tought about chromium to balance b sugar ?

  • Reply Merley Monsales June 24, 2019 at 7:48 am

    Thanks for explaining well about diabetes.

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