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INTRODUCTION Diabetes Australia, the national body responsible for making treatment and dietary recommendations for the 1.7 million people living with Diabetes in that country, has just released a new Position Statement titled Low Carbohydrate Eating for People with Diabetes [1], said to be based on the latest evidence on the subject.  The publication is designed … Read more

The US and Canada and much of the westernized world is in the midst of a Diabetes epidemic but this is just the tip of the iceberg when it comes the underlying metabolic disruption caused by insulin. The part of the iceberg that is visible and that people know about is hyperglycemia (elevated blood sugar) … Read more

I’d heard of Alzheimer’s disease (AD) being referred to by some clinicians as ”Type 3 Diabetes” but until yesterday the link between AD and abnormalities in glucose metabolism in the brain was an academic interest. Now it’s personal. You see, yesterday I found out that my dad (90 years old) was diagnosed with Alzheimer’s disease. … Read more

Those who are younger than 40 years old probably grew up hearing that saturated fat is ”bad” and polyunsaturated fat is ”good”, but where did we get this idea and is it true? The process of what I call the ”vilification of fat” began when researcher Ancel Keys presented a graph at a talk at … Read more

INTRODUCTION: To avoid ignoring important warning signs that our body is not working as it should, we first need to understand how it is supposed to work and what begins to go wrong — long before we receive a diagnosis of Type 2 Diabetes. That way we can make the necessary dietary and lifestyle changes to … Read more

This week Stanford University published a study which substantiates the huge glucose spikes that “healthy” people with normal blood sugar levels experience and that Dr. Joseph Kraft began documenting 45 years ago [2,3,4] — until just before his death in 2017 [5].  To those of us that are familiar with the research of Dr. Kraft, … Read more

A June 2018 article written by Sacha Uelmen, RDN, CDE, Director of Nutrition at the American Diabetes Association (ADA) sheds much light on the expanded role for low carb diets in the treatment and management of Type 2 Diabetes [1]. In answering the question “should people with Diabetes cut back on carbs?”, Uelmen says; “It’s true … Read more

A new study published this week in the American Journal of Clinical Nutrition reports that long-term consumption of the saturated fat found in full-fat dairy products is not associated with an increased risk of cardiovascular disease (atherosclerosis, coronary artery disease, etc.) or other causes of death, and may actually be protective against heart attack and … Read more

It has been my conviction for some time that the “perfect storm” which underlies the current obesity epidemic was the marketing of novel food products that were a combination of refined carbohydrates and manufactured vegetable oils, and today I came across evidence that the food industry has known for some time that this specific combination results in significant weight … Read more

In previous articles in this series on Some Carbs are Better than Others, I’ve covered both Glycemic Index  (GI) and Glycemic Load (GL) which are useful measures of how easily carbohydrate-based foods raise the blood sugar of healthy people. For those that are insulin resistant or have Type 2 Diabetes, Insulin Index is much more useful because it indicates how … Read more

This article on the Perils of Food Processing is based on a lecture given by Gabor Erdosi, MSc, MBA— Food News Conference, May 19, 2018 — Prague, Czech Republic. Part 1 can be read here. INTRODUCTION In the first part of this article on the Perils of Food Processing, we considered the effect of different … Read more

Introduction A study due to be published on July 3, 2018, in the scientific journal Cell Metabolism is the first to demonstrate that compared to foods high in carbs alone, or fat alone, foods with both carbs and fats together result in much more dopamine being released from the striatum, which is the reward center … Read more

I keep coming across the same misconceptions about a “low carb diet” in online articles and on social media, so I decided to write an article dispelling the 10 most common myths. Myth 1: “A low carb diet will cause clogged arteries and heart attacks because it is too high in saturated fat.” A recent … Read more

Dr. Miriam Berchuk is a Calgary-area physician and active member of the Canadian Clinicians for Therapeutic Nutrition who was interviewed today (June 11, 2018) on CBC Radio (Calgary Eyeopener) about her personal use and promotion of a Low Carb diet for weight loss and specific metabolic conditions related to insulin resistance. While the interview lasts … Read more

This article is based on a lecture given by Gabor Erdosi, MSc, MBA— Food News Conference, May 19, 2018 — Prague, Czech Republic Introduction Gabor Erdosi, MSc, MBA, is a Molecular Biologist from Debrecen, Hungary, who is employed in the Food Industry but whose hobby is reading scientific publications and analyzing the available information. The … Read more

Introduction Three years ago, my theory about the roots of the current obesity and Diabetes epidemic was simple. I believed that it was largely a matter of us eating too many carbs while having reduced the amount of healthy fat we ate. I now think it is a little more subtle than that, and that it … Read more

The most recent data available from 2011 indicates that the cost per person per year of having Type 2 Diabetes in Canada ranges from $1611 (Quebec) to $3427 (New Brunswick) based on an average income of $43,000 per year. Necessary medications, devices and supplies are expensive – costing more than 3% of income. While those with extended health … Read more

Introduction As demonstrated in a previous article, a low-carbohydrate or therapeutic ketogenic diet is a viable option for people to reduce their symptoms of Type 2 Diabetes, but does it increase the risk of cardiovascular disease, such as heart attack and stroke? Results of a New Study Results of a peer-reviewed study of cardiovascular outcomes … Read more

In a recent article about why Waist Circumference and Waist-to-Height Ratio is so important, I explained that a meta-analysis from 2012 which pooled data from 300,000 adults of different races and ages found that the lowest risk of cardiovascular disease and shorter lifespan was associated with a Waist to Height Ratio (WHtR) of 0.5. That is, we … Read more

Note: This article was originally posted on May 22, 2018 and was updated on November 25, 2025. Note: for clients who were asked to read this article to measure their waist circumference and hip circumference, please drop down to where the first red asterisk (*) is, and read all three sections marked with a red … Read more

There are some things that people should not do on their own and one of them is to begin a very low carb (ketogenic) diet without first consulting with their doctor, especially if they take certain types of medication.  Medical supervision is necessary before a person substantially decreases their carbohydrate intake if they are taking; … Read more

INTRODUCTION: In the first article in this series on carbohydrates, I explained that Glycemic Index (GI) is a way to rate carbohydrates based how easily they raise the blood sugar of healthy people and that some carbohydrates are better than others when they cause much less of a rise in blood sugar. I wanted to know how would … Read more

Introduction In Part 1 of “Are Some Carbs Better Than Others”, I explained that Glycemic Index (GI) is a way to rate carbohydrates based on how easily they raise blood sugar. Low GI foods (those with a value of 55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower … Read more

Introduction Not all carbohydrate foods (“carbs”) are created equal. Some are broken down very quickly into simple sugars, while others are broken down very slowly. In the past, the terms “simple sugar” and “complex carbohydrate” were used to imply this concept. There are newer terms that enable us to know how much eating these foods … Read more