Type-2 Diabetes Diet – Trans-Fats
Learn why removing trans-fats is a vital component of a type-2 diabetes diet plan
A major cause of type 2 diabetes is man-made fats, such as trans-fatty acids, hydrogenated oils, canola oil, etc.
The rampant use of trans-fats (in margarines, partially hydrogenated shortening, and deep-fat frying of fast-foods with vegetable oils) has clogged our cell membranes with unhealthy fats, making them more prone to insulin resistance and the risk of type 2 diabetes.
Many studies indicate that trans-fats interfere with insulin receptors and therefore with insulin resistance. Restricting the consumption of trans-fats therefore improves blood lipid levels and may slow the progression of type 2 diabetes.
Trans-fats are destructive to health because the body misreads them. Trans-fats have the same chemical signature as omega-3s and omega-6s, so the body uses them for the same purposes. But they are structurally straight rather than bent, so the part of the cell membrane that needs to be porous becomes tight and rigid instead. This causes a variety of health problems—including insulin resistance, which can lead to type 2 diabetes. Trans fatty acids also aid the development of heart disease.
It is therefore absolutely critical to avoid ALL trans-fatty acids, ALL hydrogenated oils, ALL CANOLA OIL,, margarine and all other "bad fats" like the plague.
Eliminate partially hydrogenated oils and trans-fats [i.e. trans-fatty acids, such as is in margarine] from the diet. Replace these with natural oils such as flaxseed, olive oil, real butter, lard, any organic animal or plant fats, coconut oil, etc. Try to make omega 3/omega 6 ratio > 1 [i.e. consume more omega 3 than omega 6.
All commercially available vegetable oils should be avoided as well
During the extraction process of many oils, they undergo a heat and/or chemical process to remove the oil from the seed and to clarify and deodorize it. The high heat causes a small amount of trans fatty acids to be formed. Heating oils (almost all oils) actually starts to turn the oil into a partially hydrogenated oil.
After the oil has been exposed to steam and filtered, the resulting oil is mostly colorless, odorless, and tasteless — and can last for years in a bottle with no danger of spoilage. On the other hand, it has virtually no connection with the beneficial oil that was originally contained in the seed or coconut, and the omega-3 fatty acids have been destroyed. It is now a “plastic fat” that offers no benefits to the human body. Instead, it is potentially harmful.
Switch to less refined versions of these oils which still contain traces of beneficial fatty acids. These include antioxidants, phytosterols, lecithin, and other oil-soluble molecules present in seeds and nuts.
Eden foods, Spectrum Naturals, and Omega nutrition are the primary sources of naturally produced oils. You can find these superior oils in your local health food store.
Many commercial and restaurant-prepared fried and baked foods have high proportions of saturated and trans fatty acids. Restricting the consumption of trans fats improves blood lipid levels and may slow the progression of type 2 diabetes.
Processed foods such as flour tortillas, peanut butter, nondairy creamers and baked goods contain variable but substantial amounts of trans fatty acids. For instance, one 10-inch (25.4 cm) tortilla contains 1.53g trans fatty acids, whereas 1 tbsp (15mL) partially hydrogenated margarine may contain up to 2g.
An exception is Virgin Coconut oil. Coconut oil puts less of a demand on the enzyme production of the pancreas. This lessens the stress on the pancreas during mealtime when insulin is produced most heavily, thus allowing the organ to function more efficiently. Coconut Oil also helps supply energy to cells because it is easily absorbed without the need of enzymes or insulin. It has been shown to improve insulin secretion and utilization of blood glucose.
To learn more, read the very informative article Do Saturated Fats and Trans Fats Cause Type-2 Diabetes? by Mary Enig.
