The 3 Biggest Diet Mistakes (& They’re Not Food Choices) – Part 1

The 3 Biggest Diet Mistakes (& They’re Not Food Choices) – Part 1


For 30 years, well – over 30 years, I’ve
made a career of preventing the major causes of death and disability and diet
is, by far, the most important way to do that.
Now, given that perspective and background, you’re probably going to be
surprised to hear me say “Here the biggest mistakes” – I’m going to do a brief
series on the three most common diet mistakes. None of them have to do with
food choice. I know that sounds weird but let’s go a little bit further and what
you’ll see, why? Now, how did I come up with these again? My experience as a Doc,
I taught prevention at one of the world’s leading medical universities. I’ve got
experience with hundreds or actually thousands of patients and supervision of
hundreds and, again, even thousands of Docs. I can tell you for example that
internists know a lot of the stuff that we’re getting ready to talk about but in
the day to day drill of what they do, they tend to forget about it and they
tend to get focused more on the standards rather than what’s best for
prevention for every patient. ER Docs often don’t even know about it. Many
other Docs don’t know about it either.
Family practitioners are sort of halfway in between the two but let’s not even
worry about the Docs so much. Let’s talk about the diet’s. Let me go – let me start
by saying I’m not talking about plant-based. I know plant-based and (oh my
lord) there is so much heat, maybe more heat than light on this debate. This is a
book by a Jennifer Marshall on the plant-based diet and so I think a lot of
you would look at that and say “Oh, look at that tortilla shell, that’s got a lot
of grease” She could theoretically call that plant-based but that’s really bad
because that’s processed food. Well, maybe it’s
not even processed food. She’s saying here in her own title that it’s Whole
Foods but again this is not that. I don’t think this is the most common error with
a diet. Other folks would say “Ok, really it’s – carbs is a big, big issue and it’s
really stuff-only sugar. There’s a book called SOS stuff-on the sugar and
they’re focused on getting out the bad carbs, the simple carbs – low in fiber and
nutrients, white bread sugar, brown sugar, either brown or white fruit juices, white
rice muffins, candy cookies, pretzels sugary cereals – a big killer and replaced
that with whole-grain bread, brown rice, beans, nuts, seeds, oatmeal. I think
those are valid points but, as I said, I don’t think they’re the major cause – the
major dietary mistake that I tend to see. I don’t even think they hit the top
three and, again, this may sound weird. Let’s go – let’s go on and talk a little
bit about some things that I don’t think it is. There’s just, again, I’ll talk about
emotion, you’ve got a lot of Paleo folks out there who say “Paleo is the way to go”
and this book is 300 delicious Paleo diet recipes. I think Paleo has a lot to
go for it. Just like picking the right kind of carbs if you’re – if and when
you’re eating carbs but I don’t – I don’t think that it’s Paleo versus Non-Paleo.
That’s clearly not the most common error. Well then, there’s clean eating. Now,
I’ve studied what the people that came up with the term clean eating. I used to
know what it means but the reality is even when I knew what it meant, I didn’t
know what it meant. Clean eating – my grandma used to say “Well, a food is no longer clean if it touches the floor” Well, I don’t think that’s what
Emma Katie is talking about in this book and I
think that’s what the founders of the recent fad and focus on “clean
eating” meant either and I still don’t think those are the number one causes or
problems with diet. Then, there’s this thing about processed food and I think,
once we all get tired of having these debates about low-carb, high-fat vs
high-fat, low-carb now, vs high-carb low-fat and all of the macronutrient
debates and plant-based vs animal-based. People, quite often, will go back and then
they’ll make what I think is also a valid point – unprocessed foods. But, you
know what? I still would tell you – hmm I don’t think eating processed foods is
the major dietary problem I see out there. Same thing with this, you know this
– this book is about 75 of the best carbs, proteins, and fats. How to find them, again
as you see on this picture, it looks to be focused on unprocessed foods. Again, I
think – very laudable, very plausible, very important but nothing number one issue.
Ketosis. How does ketosis work? Again, you know – once you start getting into that
whole argument about how much carbs vs fat, you start getting into the
whole discussion of keto diet. The higher fat diet vs a higher carb diet. Again,
a lot to be said for that so I’ve spent a lot of time talking about what it’s
not. I will say this (Pardon the the bad image here. As you
know, I’m notorious for having bad images in my videos) This is the cover of
a book by Brad Bale and Amy Doneen. Why am i covering that at this point?
There’s is not a diet book. They don’t really talk that much about diets. They
talk about cardiovascular inflammation. And cardiovascular inflammation as the
major cause of heart attack and stroke. They also talk about insulin resistance
as, by far, the major cause of cardiovascular inflammation and I think
they’re right about that. In fact, I don’t think. I mean – look at the research. I know
it’s – they get really focused on cardiovascular inflammation. In fact, just
sort of mention insulin resistance. They cover it in a couple of areas but they
really – I’d love to see them emphasize insulin resistance more. What is insulin
resistance? Pre-diabetes. It’s the inability to manage sugar in a healthy
way. Now, wait a minute did I just take a big digression from diet – the best diet
into insulin resistance? Yes, I did. Now, why would I do that? Well, as I said, I
don’t think it’s dietary choices. I think it’s approaching your diet being
totally unaware that you have insulin resistance and so as you can see from
this headline, now, you can say “Well I’m a right coast person, not a left coast
person.” I’m not into – you know – those guys are cooks in LA and UCLA is located
there so they can’t be right. You’re right, this has been – this has gone through
journal judging. This is correct. Their estimate is 55% of Californian adults, 30
and older have pre-diabetes. Now, this is not new research. This actually came out
in 2016. John’s already done a video on this actual – this article. Unfortunately,
people just aren’t getting it. They’re not looking. We’ve had like 200 views on
that video. It’s frustrating that people are not listening. Pre-diabetes is higher
among adults of color – Pacific Islanders, American Indians, African Americans.
Higher rates of pre-diabetes, but why – why talk about it and look at images? Why don’t we just look at the actual numbers that they saw in this
UCLA study. Okay, 18 to 39, a third or more depending on
your ethnic group had insulin resistance and a third overall for the
state of California. How about 40 and above? 49%. So these are pre diabetes
rates. How about 55 – 69? 60% and then it goes back down,
maybe a percentage. Maybe that’s not significant. 70 and above – now, what’s
interesting about these numbers is this – they were developed looking only at
hemoglobin a1c and fasting glucose. Again, let’s go back and let me
re-emphasize why I made that right turn and started talking about insulin resistance. I have patient after patient come to me
and say “I don’t know what’s causing my plaque”, “I don’t know what’s causing my
heart attack and stroke risk” and you’ve seen this. John shared this on his videos
a couple of times when – a Jon Lorscheider As much as he knows about heart
attack and stroke risk, I remember the first – the first time he and I met, I
went there, started asking about and he said, with a lot of confidence, “Well, you
can look at sugar problems, diabetes, pre-diabetes, but I don’t have it. We
check it every year. My Docs have looked at it every year and I’ve encouraged
them to do so I know that’s a major cause but I don’t have it and I said “Okay, but
would you humor me, and maybe get a couple of tests?” and he agreed. Well, the
first thing we did was something that again, Brad Bell and Amy Doneen recommend – a GTT Glucose Tolerance Test. That’s where you
go NPO or nothing by mouth, you fast for at least eight hours, then you take a
glucose challenge. You get your blood sugar before, then at thirty minutes, one
hour, and two hours after taking the glucose and why would they recommend
that? because this number is conservative compared to what you see with OGTT. in
other words, if you actually do the test where you challenge people with glucose,
you’ll see that these numbers are actually low. But, here’s the other thing,
those numbers are actually low, as well. If you look at fasting glucose, I mean
fasting insulin, you’ll see that even the OGTT numbers are low. This is
a book called “The Diabetes Epidemic In You, Should Everyone be Tested? Absolutely
Not – only those concerned about their future” this was by Joseph Kraft. He
was a pathologist that wrote this book and, you know, you can argue with his
style of writing but you can’t really argue that much with his results. They
saw levels 75-80 % or more depending on the age group of insulin resistance. Now
is that – actually, I have heard people argue with the results and the test
itself. John, again, shared in one of his videos that he went back and took this
Kraft insulin study – insulin survey to his doc and his doc said “Well, those
are geared to fail” Well, here’s the thing I guess you could say that but here’s
what we found with John’s and, again, he shared it before. OGTT was actually
normal for John but as he – as we did the the Kraft and survey, there’s a similar one called Hayashi H-A-Y-A-S-H-I and that showed that he had what’s often called a pattern three or four with Kraft or Hayashi and
that is – you peak on your glucose numbers after the second hour, and sure enough as
John said he got way over 200 plus to 300 and maybe 300 in hours 2, 3 or 4, so what does that mean? Well, that means that whenever John was getting over a certain amount of carbs in his diet – not just
from the time he had the test, but in his diet on a regular basis, he was going up
to weigh over 200 for his blood sugar and staying there for hours. In fact, the
pattern 3 and 4 appears to be people that missed that first phase of
release of stored insulin and are waiting for their pancreas to make
insulin de novo that’s – (if you don’t get that, don’t worry about that, just worry
about this issue) The vast majority of people that come to see me, their major
dietary problem is they don’t know that they have insulin resistance,
pre-diabetes, or even full-blown diabetes. So, therefore, that knowledge makes all
the difference in the world. Again, as you’ve seen through a couple of John’s
videos, you’ve seen through my videos – Once you know that your blood sugars
are going up to damaging levels after you eat, it gives you a whole different
perspective. A whole different framework for – this is how I’m eating and this is
what I should do. Now, there are other ways to check for insulin resistance and
check for this problem. One of them, for example is fasting insulin vs
hemoglobin a1c. Are we getting it right? This is from a
CM E-type journal called Clinical Advisor. The reality is, there is a major
place for getting fasting insulin levels. You could get that but, again, with the
Kraft insulin survey, you get a fasting insulin level and you get insulin levels
after your glucose challenge so – Diabetes Care, this is – I mentioned a
fellow named Hayashi Tomoshige Tomoshige Hayashi, his name is also
put together with Doctor Kraft’s, in terms of looking at OGTT patterns – oral
glucose tolerance patterns, and predicting the risk of type 2 diabetes.
So, again this – it started off in terms of maybe being very simple, very non-clinical but, as usual, I got fairly clinical at the end and, here’s the issue –
it’s not which diet you take, it’s not Paleo vs Clean vs Plant vs Animal. It’s not knowing that you’re not metabolizing one of the top 3 or one
of the 3 macronutrients and, in fact, knowing that one of those macronutrients –
carbohydrates is causing damage to the intima lining of your artery. It’s not
knowing that that is by far, in my mind, the major error that folks are making in
their diet. I’ve just gotten through one. I’m going to be covering two other major
errors in diets, but we’ll do that in parts 2 and 3. Thank you for your
interest.

56 Replies to “The 3 Biggest Diet Mistakes (& They’re Not Food Choices) – Part 1

  1. Sounds like carbs are the cause Of plaque build-up in the arteries? If this is true wouldn't people like in China who eat lots of carbs have lots of plaque?

  2. Excellent! Can't add more to how important this information is. Looking forward to your continued (research) talk on this subject.

  3. I think the standard guidelines for "non diabetic" HbA1c are partly to blame: a true non diabetic reading should be 4.5%, and fasting blood glucose should be 83mg/dl. Dr Richard Bernstein, whose approach to diabetes treatment is quite different to ADA and Diabetes UK guidelines, aims for 83mg/dl AT ALL TIMES for his patients, both type 1 and type 2, with an HbA1c of 4.5%. With this level of control (which takes a lot of work to achieve), many complications can be fully or partially reversed, and, at the least, progression can be stopped in many people. This subject is of great interest to me, as I have lived with type 1 for fifty four years.

  4. Excellent info. Thanks Dr. Brewer. Am I correct in concluding this: Too many carbs when body is no longer metabolising them correctly -> high levels glucose in blood, increasing insulin hanging around -> which then inflames/damages arteries over time -> creating more sites for small particle LDL to slip in and start forming plaques? Also, if little inflammation to arteries, does small particle LDL still tend to slip into the lining and get stuck/form plaque?

  5. This is work that may save thousands of lives. Thank you Doctor.
    I suddenly realized, and although this may be an over-simplification, that your basic premise here explains why people on various diets have varying results.
    ie.: My Mother-in-Law is in perfect health at age 97. All her life she has eaten processed foods and cake. Not a fan of water, never eats fish , all the things we associate with very poor eating habits, yet at 97, no heart disease or atherosclerosis.
    Then there are physically fit people like my wife’s friends husband who eats extremely healthy , low carbs and is practically an athlete who’s resting heart rate is forty eight and had a quadruple by-pass last week at the age of 54.
    Insulin resistance, I think it would be prudent to get myself tested as I have plaque in my carotids. I’ll admit though, diet and stress have played a role. But knowing if I have IR would certainly help me design a diet that will prevent further damage. I hope you go into diets for people with this IR problem and what would be a sensible diet for people without.
    Thank you Doctor for your in-depth invaluable work.

  6. Now, lets relate this one to sarcopenia, Where to metabolise your carbs? in you skeletal muscle and mitochondria. —I got run to the gym and do my HIIT like right NOW !!!!

  7. This opened my eyes to something I hadn't thought of in a long time. I didn't think I had IR until I was tested for it when I was in my 50s. But looking back, I remembered that when I was in my teens even, I would get dizzy and feel like I was going to faint. My remedy that always worked, was to have some sugar. Sounds to me like my sugar would spike and then drop very low, thus the need for a sugar binge to get it back up. I'm assuming that that is a sign of IR. Right? I always find interesting points in your videos. I'm looking forward to the next ones. Thank you.

  8. Exactly right! A glucometer is your best friend. Suffered through 2 years of ever increasing chronic pain, doc had no solutions and never thought of checking A1C, etc. I decided to cut out all carbs and within weeks most pain disappeared. Then bought a glucometer and sure enough, each time I ate carbs, glucose shot up to the 220's, 250's and stayed elevated for 2 hours, and the pain came back. This mistake can easily be avoided by buying a glucometer and checking after meals.

  9. Great video!! 
    I can't wait for parts 2 and 3. 
    I hope they will deal with what may be the best diet for someone and how they might figure out what's best for them personally… 
    I assume but may be wrong that it's not a one diet is best for all… that it depends on genes , activity level and personal physiology as to which diet is better for you.

    thank you Doctor

  10. Hi Dr Brewer, I am in my early fifties, and lean and fit. I had a calcium scan which showed I had more calcium than 80% of people my age (104). This was four years ago. My cardiologist looked at my detailed lipid scan and pointed to things like LP(a) and other inflammation indicators, and told me these were the things he found most concerning. He also wanted to get my LDLs below 100, and of course they know how to do that…(my total cholesterol was 230 but with hdls in the 80 range…so if I had not had a nice high hdl my total cholesterol might be under 200…)
    Anyway, he had no idea what the inflammation issue was, and I've been searching for answers for the last four years. I believe I've found the answer…my A1c was 5.6 and my fasting blood glucose was in the upper nineties, which they call "optimally controlled"….needless to say I now disagree with that…
    The punchline…I bought a glucose meter and guess what? Normal food items that I ate every day make my blood glucose spike. Bananas used to be breakfast. 1 or 2 most days. Two bananas puts me at 180….Often ate pasta for dinner…Couple of bowls of pasta can put me up over 200. So I was going around for several hours a day at levels of blood glucose over 150. Who knows how many years I've been doing that. Think that might be my inflammation?
    Dr Brewer, I assume you have heard the term Glycemic variability. I ran across a study on this…I dont think Youtube likes links in these comments, so if you are interested in this, I'd be happy to send you a link to it. Apparently a significant number of adults spike when they eat carbs. I believe this is the main source of my inflammation and my coronary heart disease.
    Blood glucose monitoring should be a standard for adults after a certain age, I think…at least briefly. Lot more information than the OGTT…and my doc didnt have any interest in pursuing issues with carb metabolism, so the fact that you can do this your self is great as well.
    By the way, I did have my fasting blood glucose tested, had to do that myself since my doc wouldnt prescribe it, and it came back good, 2.9…..I'm not sure how to read that.
    Thanks for any input!

  11. Do you have the link for the video you mentioned What do you think about the lab values used by most docs?

  12. Thanks for the heads up Doc. but isn't it what and how much you eat that causes the spike in glucose resistance… Chiquito…

  13. I decided to proactively have a CT Angiography with contrast this week since it only costs $400.00 and you get a precise 3D image of your heart, lungs, and upper organs to see if there are any calcification and stenosis of your arteries.

    My Left Distal Artery has moderate stenosis in 2 places (40-60% blocked) and yet my CIMT looked excellent late last year.

    As someone who was eating a very clean plant based diet with no oils and low fats, how could I be 50% blocked?

    This video was my answer
    I went back over my blood work from last year and while I have an excellent A1C, but I have a high fasting glucose level of 120, and that is because I was using brown rice and carbs as my primary source of calories and developed insulin resistance.

    This is as real as it gets. I have already lowered my carb intake, I will get a blood glucose monitor, and start testing before and 30, 60, 120, and 180 minute after to see which meals are driving my glucose levels so high.

    Dr. Brewer, would you say that people should get a CT Angiography done? It's only $400.00 if your insurance won't cover it. I was asymptomatic and seeing arterial blockage is a cheap way to get some real precision as to how much stenosis you really have.

    If you have Insulin Resistance get it under control
    Not even a diet super high in antioxidants like I have (8-10 cups of veggies a day) plus blueberries is not enough to prevent arterial damage caused by IR.

  14. Doc, I need your help. I started watching your videos along with Ivor Cummins since last November. I went out and got a heart CAC score (561), changed my diet significantly, and began regular exercise. Too little too late. I just came out of a quad CABG surgery two weeks ago. What I need is a list of what tests (Apoa, APob, Ogtt, etc) that I can bring to my cardiologist and we can begin the journey to reduce the CAC score as well as get any glucose, inflammation, cholesterol all under control. Is there a matrix that you use?
    thanks for your videos,

  15. Hello! I'm new to your channel and really admire your translation of health advise
    Anyway I'm 17 and am interested in increasing my longevity, (never really understand why people in their young and middle ages put this to less importance as it's benefits out way the short time and effort it takes to achieve this but that's for another argument…)

    Anyway here are some things I try or want to implement to achieve a long happy life (would like you to double check/add things to my list/wonder if these things have negative interactions) keep in mind I'm perfectly healthy already, that I know of

    EDIT- you could just read the first words of every bulletin if you want I'm excessive 💀

    EDIT- I moved supplementation and pharmaceuticals up because those are my real questions

    • So metiformin is it really worth it to take I would want to after you preaching it for longevity

    • NMN or something like that, again not educated on that heard amazing benefits

    • Rotinia or something (most definitely spelling it wrong) (the thing from red wine)
    I want to take it heard benefits

    • K2 I have no idea what food this vitamin is abundant in might want to supplement after you preaching it

    • Might want to supplement in D3 because while I live in Texas I put on sunscreen to avoid side effects (I do however get 5 min of unprotected sunlight)

    • I'm also worried of the rising concern of Leptins have no idea how to avoid them if they are proven to be bad since most of my fiber/ vitamins come from plants with these….

    • I intermittently fast 17-18 hours a day (at least I try to) Increasing autophagy
    I'm aware of the growth hormone increase and take advantage of that with weight lifting which leads me to….

    • Weight lifting (in calorie surplus might be a risk not sure) not sure what effects it has on your longevity but I train 4 times a weak (one full body day/ three body split day) every muscle twice a weak 48 rest in between for maximum efficiency

    • I try to avoid (tho hard with school food/ budget) unrefined carbs(think that's the sugar/white ones), saturated fats, LDL cholesterol, Red/ processed meats, fried/over heated foods
    – sugary foods well because insulin resistance, AGE hormones/oxidation of cells brain chemistry problems
    -fried over cooked foods because Acrylin I think that's it, and similarly AGE components
    -cholesterol, saturated fats, over processed self explanatory

    • I'm also aware on how some of these foods over eaten leads to chronic illnesses and inflation

    • Would like to implement Keto every month or so with it's added benifits but not so educated on the risks

    • High intensity work once a weak 20min~ to increase cardiovascular health (short because I want to maintain my surplus)

    • 2-3 times a weak I want to implement added light cardiovascular activity (walking, sports) or maybe that's too much

    • Stop drinking green tea (worried about chronic caffeine intake) opting for no caff supplements (not sure if it has the insane longevity effect)

    • Saunas, read some studies not proved but major correlation worth doing soon

    • SLEEP I try to sleep around 7-9 hours every night around the same time, changing all my blue lights to warmer colors/ taking evening walks (for circadian rhythm) avoiding food 2 hours before

    • Meditation/mindfulness I really want to find the time to do this for my mental health

    • Stretching/bone activity

    • I try to learn new skills/languages/education everyday to keep the mind sharp

    • I've been staying away from alcohol and substance abuse for a while maybe once a month or 3 I'll have something but I really don't need it

    • HOWEVER with the insane price of CBD bc bigPharm is thinking about smoking(vaping may be healthier) high cbd weed for the benefits not sure tho…..

    • I keep a healthy strong social net

    • Do things I passion

    • honest with my emotions to myself and healthy relieve them or try to

    • Not worrying (not saying I don't solve problems)

    • volunteer (not for myself) but I get an improved sense of purpose and happiness doing so

    • overall try to keep stess low

    One would say I'm really restrictive, but these things aren't hard to me I just am really observant of myself and surroundings (and obsessive… in a good way 💀)

  16. Looked at a staff photo the other day from 1978 when I was a young banker chap, with 70 people in the photo across all age brackets in the photo. Not One was over weight. We are having a reunion next year, and all but two are still alive. The difference between available diets, and entertainment activities available I would guess.

  17. I'm looking forward to your next two videos in this series! What about supplementing, and specifically with vitamin k2? I've heard it takes calcium out of soft tissue and puts it where it belongs-into the bones and teeth. Is it better to source k2 with vit a, d and omega 3s from cod liver oil and high vitamin butter oil or fine to just take it as a single additional vitamin? The former is much more expensive but is it worth it?

  18. Dr. Brewer, the lack of awareness is indeed impressive. It makes me wonder where people are getting their information and what they are being told. Hard not to credit the food industry here in the US which has King Corn and is Breadbasket to the world. You are fighting an uphill battle with this issue. But you know that already. For many reasons I simply cannot tolerate a ketogenic diet but have been fortunate to control my issues so far with low simple carbs, plants and weight loss. Everyone should have a glucometer!

  19. Keto is the one diet that most directly addresses the issue of insulin resistance. Especially when combined with intermittent fasting.

  20. Dr. Brewer to be short……. Love your informative, unbiased evidence filled videos. (one person's opinion here)
    So to paraphrase you in unscientific terms at 17:00….."carbohydrates makes life rough on your artery walls"?
    Thanks and keep the content coming.

  21. Wonderful Simply Wonderful Presentation Dr Ford Brewer . Eat less live longer scientific fact . prevention is by far the best . Yours in service Derek C Howie Ambassador Health & WellBeing

  22. Carbs are a type of fuel. It has benefits, but the cost of those benefits is very high. Other fuels offer less cost to arteries. Carbs are everywhere and they are used daily and constantly. Imagine a fuel for your car that gives great performance but that later destroys the engine. Is it worth using? Cost: stroke, weight gain, unstable blood chemistry. Carbs taste good, are easily obtained, and other fuels offer other problems. Dr FB is just letting us know. I do feel some fear when he talks because the warnings are real. And that is where we need courage so we can act to make things better. It sucks to have to be courageous. We have no choice. Oh, thanks again dr FB for all your help.

  23. Based on your data, it seems to me we all are either IR, prediabetic, or diabetic.
    The prevalence appears so high that we can just assume we need a diet based on that condition.
    You say none of the mistakes are food choices, but it seems as though lowering carbs, especially high glycemic index carbs is a good idea.
    It also seems that preventing IR would be the number one goal, early in life. How?
    Once you have it, how do you treat it?

    I guess I need the Reader's Digest version.

  24. WOW! I am 57. Definitely getting OGTT. A1C at 5.6. HDL 40. LDL 126. Fasting Glucose 87. Will be adding Berberine & Chromium to my Niacin protocol. Might even go on a low dose Crestor 5mg. This is an eye opener & a wake up call.

  25. I'm 63 and my CAC score was 870.I am going to have a CT scan of the heart soon.This is not the gold standard dye test which is judged too intrusive here in the UK and in America.Problem is that the CY scan is judged less accurate especially if you have a high calcium score?!
    How poor can a CT scan be when calcium is high?

  26. Here’s an idea for a good study…randomly hand out 100,000 continuous glucose monitors…then stand back and get ready to faint from the wide spread insanity of epidemic insulin spiking on 24/7/365 basis across 95% of the population!

  27. Another great video Doc. You provide the "look before you leap" info that's missing from most others. I can't find parts 2 or 3. Have i missed them.?

  28. Thanks for the info. I'd appreciate a video on the roll of the glycemic index and glycemic load in choosing carbs with the goal of reducing the insulin response, and how that ties into inflammation and artery health..

  29. Great video by the way! So with the OGTT, How much glucoses would I get if I was 120 lbs? And how much would they give if I weigh 225lbs?

  30. OGTT & A1C are good measures or should you also know amount of insulin your producing at the different levels?
    Anyone??

  31. Dr Brewer, I was diagnosed with PCOS poly cyctic ovarian syndrome, which is classified as insulin resistance, I has the oral glucose tolerance test (Before and after one hour and after two hours ), but Results say I’m negative for insulin resistant. Does this mean I could still be insulin resistant even though my test was negative, I’m 40 years old and I’m within the normal weight range. I really hated metformin.. but my doctor recommended it long term.

  32. Hi Dr. I have been monitoring my blood sugar just to test my diet. My base is always around 86 to 96. The highest I have seen it go 2 hours post meal was 143. Normally it's around 122. By hour 3 it is coming down and after 4 or 5 hours back under 100. My serious question… is that 143 considered damaging to the artery walls? I had a stroke 137 pounds ago and I am trying to utilize your advice. Thank you in advance.

  33. Why would I need to "know" whether I was insulin sensitive when 4 of 5 are? Why wouldn't I skip carbs and sugar but for complex carb salads, never combine proteins fats and heaven forbid carbs in one day's food intake, why wouldn't I adapt the correct diet, intermittent fast, do an occassional water fast for six months THEN get tested and see how healthy I am. No ice cream cone, hamburger bun, is worth risking.

  34. Thank you so much doc. Your videos are always informative. I'm a nurse, and I can appreciate all the citations you're sharing. It really helps to educate many people who unknowingly have hidden conditions. Definitely, many lives can be spared through prevention.

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