A new study found that another long-demonized dietary food component doesn’t increase your risk of Type II diabetes.
In fact, yet again, it may play a protective role against this metabolic disorder. What’s more, you simply cannot live (let alone THRIVE) without it.
It was an unexpected, shocking finding for many. But not for those who follow the latest science.
I’ll tell you more about this exciting research in just a moment. But first, let’s look at how this food component became an unfair culprit blamed for diabetes and other chronic disease.
The phobia against fat
As you know, there’s been a campaign against fats. What I call the “anti-fat” narrative has been repeated for decades by the mainstream medical establishment.
But it’s all ridiculous. As I discuss on page 4, fat, along with protein and carbohydrates, is an essential macronutrient involved in every process in your body and brain.
In other words, you NEED it.
But as metabolic disorders like obesity and Type II diabetes have become commonplace in the Western world, fat has been forced to take part of the blame.
The issue has to do with the mechanism of Type II diabetes. In essence, the disease is a result of poor function of beta cells in the pancreas. These cells make insulin and release it into the blood. Also, in adults, tissues may become “resistant” to insulin. Too much sugar stays in the blood, putting more demands on the pancreas.
When the pancreatic cells don’t work sufficiently, it causes problems for the normal regulation of blood sugar levels. Leading potentially to diabetes, as well as problems for the eyes, heart, nerves, and kidneys.
Back in the 1970s, some scientists theorized that fat could be singled out as the problem. The idea was that fats from the diet ended up in the blood, exposed the pancreatic cells to toxicity, and caused their deterioration.
So, we were told by so-called health “experts” to cut down or eliminate fat from our diets. That led to people substituting sugar and carbs (mainly from processed foods) for fats, in many cases.
(Remember all of those circa 1980s low-fat, artificially sweetened cakes and cookies touted as “good for you”? When in reality, they couldn’t be worse for your health.)
Of course, research really shows that excess sugar is responsible for stressing and damaging pancreatic cells—contributing to Type II diabetes.
(That’s why I find it surprising that some medical organizations still have so much to say about fats, cholesterol, salt, and other dietary factors. Yet don’t say enough about avoiding refined, processed, and packaged foods that contain artificial sugar, like breakfast cereals…which somehow get the “seal of approval” from mainstream medicine.)
Uncovering the cellular mechanisms of fat in the pancreas
The good news is that there’s no longer any doubt about the role of sugar consumption in Type II diabetes (see page 5). Yet, somehow the idea that fat is still a factor has remained in limbo.
Which leads me to the new study I mentioned earlier…
Scientists from the University of Geneva, Switzerland, investigated how both pancreatic beta cells in humans and animals respond and adapt to excess sugar and fat in the bloodstream.1
They found that when these cells are exposed to fat they actually have less difficulty doing their jobs, and less problems with excess sugar.
The researchers began by exposing the beta cells—some to an overabundance of sugar, some to an overabundance of fat, and some to a combination of both.
Results showed that the cells exposed to high sugar created and released much less insulin than normal. But when the cells were exposed to both too much sugar and too much fat, the cells stored the fat in the form of droplets.
The researchers believe pancreatic beta cells are biologically programmed to store extra fat in anticipation of “lean” times, when food may be less abundant.
But that’s not all…
Their research also revealed that fat acts as the center of an active cycle of both storage and release. Because of the release of these fat molecules, pancreatic beta cells are able to handle excess sugar.
The researchers also discovered that the fat allows the cells to maintain nearly normal insulin secretion—and, thus, normal blood sugar levels.
Therefore, the researchers concluded, to lower your risk of Type II diabetes, the body needs to undergo this cycle of fat storage and release.
Chewing the fat
The Swiss scientists aren’t sure how the released fat stimulates the storage of insulin, so they’re investigating further.
But in the meantime, the conclusions from this study show that eating dietary fat is not only necessary for our daily existence…
It’s also key in helping prevent chronic diseases like Type II diabetes.
That’s why I recommend you get healthy, natural fat in your daily diet. Good sources include:
- Organic, grass-fed and -finished beef and lamb
- Wild-caught, fatty fish (like salmon)
- Full-fat dairy (such as butter, cheese, milk, and yogurt)
- Nuts and seeds
- Olive oil
“Glucolipotoxicity promotes the capacity of the glycerolipid/NEFA cycle supporting the secretory response of pancreatic beta cells”. Diabetologia. 2022 Jan 12.