Possible causes of Diabetes from the Blood Type Diet Perspective
Diabetes is a chronic disease characterized by high levels of glucose in the blood, commonly known as blood sugar.
It occurs when the body is unable to produce enough insulin or use insulin properly, to transport glucose into the various body cells. Accordingly, glucose levels start increasing in the blood.
This is because insulin is the hormone responsible for transporting glucose into the cells, in order to be used as a source of energy and nutrition.
According to the blood type diet, which was created by naturopathic physician Peter D’Adamo in 1996, your blood type determines your risk factor for chronic diseases like diabetes.
D’Adamo claims that diabetes is a “disease that impairs your body’s ability to use food efficiently” because insulin, the hormone that transports glucose to cells for energy, does not function properly.
The blood type diet classifies diabetes type I as an autoimmune disorder because the pancreas cannot produce insulin. The blood type diet cannot cure it, but it provides food options to help manage it.
Nevertheless, blood type diet suggests that type II diabetes is curable because it is a metabolic disease. If specific blood types eat the right types of food that boost immunity and improve insulin metabolism, they can treat or prevent type II diabetes.
Accordingly, three risk factors determine whether or not a person can develop diabetes:
1- Cortisol level: high cortisol level in the body is a risk factor for diabetes. Cortisol is a hormone involved in a variety of different bodily functions, such as an individual’s stress response, triggering a person’s fight or flight reaction. It also regulates metabolism, immune system function, and, most importantly, blood sugar levels.
Blood type A and AB individuals need to be careful because they naturally have more cortisol in their blood than type O or B individuals. As a result, they might have higher blood sugar levels than other blood types.
2- Breaking down food: the inability to digest or break down certain food groups is a risk factor for diabetes, especially if these foods contain harmful lectins that are incompatible with certain blood types.
D’Adamo maintains that the “overconsumption” of toxic lectins makes insulin resistance worse because the lectins act like insulin molecules.
Lectins can bind to fat cell’s insulin receptors preventing insulin from transporting glucose out of the bloodstream. The body then produces more insulin to try and transport glucose to the cells that need it, which decreases the body’s sensitivity to the hormone, leading to insulin resistance.
An individual’s reaction to lectins present in different foods varies depending on whether or not he or she secretes their blood type antigens into their bodily fluids like their urine or saliva.
Individuals who secrete antigens are called secretors, while those who do not are called non-secretors. Non-secretors are more likely to develop diabetes because they do not have antigens that protect against harmful lectins.
Accordingly, all blood types, but especially types O and B, can develop diabetes because the harmful lectins bind to fat cell receptors instead of insulin, preventing insulin from functioning correctly, leading to insulin resistance.
For instance, blood type A and AB individuals cannot digest fats and proteins while blood type O and B individuals cannot digest carbohydrates.
These food groups contain lectins that disrupt digestion and calorie utilization, increasing inflammation, and elevating blood sugar levels for these specific blood types.
Subsequently, if Type O and B individuals eat foods that are not compatible with their blood type, they would be more likely to develop Metabolic Syndrome.
Metabolic Syndrome is a cluster of symptoms that include high blood pressure, high cholesterol levels, high triglyceride levels, high blood sugar, and excess fat around the waist. If a person develops Metabolic Syndrome, they are more likely to be at risk for diabetes.
3- Obesity: being overweight or obese is a risk factor for diabetes because more fat accumulates in the body. Excess fat disrupts the function of the hormone leptin, which is responsible for satiety and the ability of the body to burn fats efficiently. Obesity causes “leptin resistance,” which means that leptin levels increase throughout the body.
However, leptin cannot function properly causing the body to store more food as fat. The higher the amount of fats in the body, the higher the blood sugar levels will be.
High blood sugar levels that do not respond to insulin lead to insulin resistance. Therefore, leptin resistance as a result of obesity is a “precursor to insulin resistance,” which may lead to diabetes.
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