DON'T Touch These 10 Foods If You Have DIABETES (High Blood Sugar)

Insulin resistance and type 2 diabetes are primarily driven by the chronic consumption of refined sugars and, more significantly, damaged, oxidized seed oils, which combine with starch to cause severe cellular damage.

• Insulin resistance is primarily driven by chronic sugar consumption and, more significantly, by damaged seed oils.

• Refined, heated, and reused seed oils create toxic aldehydes that block insulin receptors and damage cells.

• Avoid ultra-processed foods combining seed oils with sugar and starch; consume red meat and sulfur-rich vegetables to aid detoxification.

Insulin resistance develops over 15-20 years before pre-diabetes, driven by factors beyond conventional understanding like obesity or genetics. A major cause is the chronic consumption of refined sugars, especially fructose, which spikes blood sugar and insulin. However, the most significant and overlooked factor is the consumption of damaged, oxidized seed oils, which create 'molecular superglue' byproducts called aldehydes that irreversibly block insulin receptors and damage mitochondria, leading to metabolic diseases.

Understanding Insulin Resistance

• 00:00:27 Insulin resistance is a precursor to pre-diabetes and type 2 diabetes, brewing for 15-20 years before diagnosis. Mainstream medical views often attribute it to obesity, inflammation, sedentary life, genetics, or excess calories, but they overlook a critical component: the chronic consumption of refined sugars. Sugars like fructose constantly spike blood sugar and insulin, eventually causing insulin receptors to become blocked and unable to allow fuel into cells.

The Danger of Damaged Seed Oils

• 00:02:22 A significant and often ignored cause of insulin resistance is damaged seed oils, which contain 'molecular superglue' fragments that lodge in cell membranes and mitochondria, blocking communication and damaging insulin receptors. While unoxidized, cold-pressed unsaturated fatty acids can reduce diabetes risk, the vast majority of seed oils consumed by the population are refined, bleached, deodorized, and heated to high temperatures (527 degrees Fahrenheit), creating harmful byproducts called aldehydes. These aldehydes cause irreversible damage, not only when consumed but also when released within the body's cells over time.

Impact of Seed Oils on Health and Diet

• 00:04:36 The average person consumes 25-30% of their calories from seed oils, leading to cellular damage that blocks insulin signals and initiates various metabolic diseases like Alzheimer's and fatty liver. Restaurant practices exacerbate this problem, as oils are often reheated for weeks, intensifying the production of aldehydes without regulatory oversight. The combination of chronic sugar consumption and, more critically, damaged seed oils, especially when combined with starch in ultra-processed foods, is a major driver of type 2 diabetes and other health issues.

Foods to Avoid and Detoxification Methods

• 00:08:18 To avoid diabetes, it is crucial to eliminate 10 food categories: fast food fries/fried chicken, restaurant deep-fried anything, chips/crisps/corn chips, donuts/pastries, sweetened drinks (especially high-fructose corn syrup), frozen breaded foods, commercial salad dressing/mayo, instant noodles, granola/protein bars/cookies, and microwave popcorn. These foods combine seed oils with starch and sugar, intensifying their destructive effects. To help detoxify aldehydes, consume foods rich in carnosine (like grass-fed red meat), sulfur-rich vegetables (onions, garlic, broccoli), and polyphenols (green tea, dark chocolate, pomegranate).