Causes of Insulin Resistance — New Material from Our New Book!

Causes of Insulin Resistance — New Material from Our New Book!


Robby Barbaro, MPH: What’s up YouTube? We have written a book, and we are very excited
to announce that you can now pre order this book. What are they going to learn in the book,
Cyrus? Cyrus Khambatta, PhD: You wrote a book? Robby Barbaro, MPH: We did it together. Cyrus Khambatta, PhD: Why didn’t you tell
me? Yeah, okay. So, what are they gonna learn? You’re gonna learn a lot of stuff in this
book. Primarily, you’re going to learn about the
causes of insulin resistance. It’s a very big topic in the world of nutrition
and health these days, and we go into a deep dive here about what really causes insulin
resistance, and how can you, most importantly, reverse it so that you are the most insulin
sensitive self that you’ve ever been. As a result of that you’ll drop your risk
for chronic disease, and that’s the benefit of it. In addition to that, we’re also going to be
going in deep detail here about the Mastering Diabetes Method, because it’s a very specific
approach that incorporates plant-based nutrition, but also incorporates intermittent fasting,
and exercise, and documentation. And that bad boy is all locked up in here. Robby Barbaro, MPH: That’s exactly right. So, you’re going to see lots of details about
stories, you’ll read about it in this book. You’re going to hear many testimonials in
this book, and we’ve taken the time to way out our method, step by step. Everything we know is in this book. There’s 30 recipes. There’s two meal plans depending on how insulin
resistant you are, your baseline insulin resistance. You take a quiz in the book, we think you
guys are really going to love this, and there’s also two huge bonuses we want to announce
to you guys on YouTube. Number one, if you preorder the book, you
get access to live kitchen master classes. It’s a $297 value. You get a live on with me inside my kitchen,
everything I use, all the tips and tricks, how I prepare my meals. You’ll get a session with Cyrus and Kylie
in their kitchen. Cyrus Khambatta, PhD: In Costa Rica, we’re
going to teach you all about how we manage our kitchen. It’s different than his kitchen, for sure. I learned a lot from him, but I’ll teach you
about the spice world mainly, how you can really harness the power of spices to change
the personality of your dishes. And then we’ll also go into some specific
cooking techniques that actually are very effective. Robby Barbaro, MPH: That’s right, and if you
preorder the book, we’re going to have a lot of bonuses coming up, but a brand new which
we’re excited to announce is that you can win a free entry into our upcoming retreat
in Costa Rica, June 22 to June 25. It’s a $3,000 value. If you pre order the book, or if you’ve already
pre ordered the book, and you’ve entered your email on our website, we’ll put all the links
below, you are eligible to win a free ticket to the next Costa Rica retreat. Cyrus Khambatta, PhD: If you’ve ever wanted
to come to Costa Rica, let me tell you: A, it’s an awesome place to be, but B, coming
to the Mastering Diabetes Retreat is really fun. Lots of high fives, lots of laughter, you’ll
learn a ton, and your glucose goes from being potentially variable to like very flatline
in four days. I kid you not. It happens over, and over. Robby Barbaro, MPH: Absolutely incredible. You can buy the book anywhere, you can get
it on Amazon, you can get it from Barnes and Noble. You can order from Target, Walmart, you can
get it on Kindle. We personally just read the audio book, you
can pre order it on Audible if you want to. But here’s the kicker, there is a website
called Book Depository, we’ll have a link below, where you get free worldwide shipping
and 10% off the cover price as well. I don’t know how they stay in business, I
thought for sure offering that they’d have to charge you more for the book, but they
actually discount the cover price of a book, so check out that if you live internationally,
you can get the book. Cyrus Khambatta, PhD: Get the audio book,
that’s my recommendation. The physical book is cool, don’t get me wrong,
but the audio book is actually really fun. We added some, some behind the scenes stuff
into that, that you just can’t get from here. You get to hear his sweet voice slowing you
to sleep, you get to hear my voice as well. It’s a lot of fun. We really hope… We honestly truly hope that this process,
this method, revolutionizes your health living with any form of insulin resistance, and any
form of diabetes. We’ve seen it so many times, and we know just
how powerful can be. Robby Barbaro, MPH: In this video you’re going
to watch today, this is a brand new Webinar where we reveal some of the new stuff we wrote
in the book. And you’re also going to get to see some of
the imagery we have in here. So, we have a bunch of illustrations that
we’ve put together with a very talented illustrator, which we’re excited about. So, enjoy this Webinar, give this video a
thumbs up if you like it, and make sure to pre order the book. Cyrus Khambatta, PhD: New research about the
causes of insulin resistance and how to manage your blood glucose like never before. There’s some fun stuff in today’s presentation,
so let’s go into detail. Before we go too far, I want to introduce
you to our entire team. Oftentimes, Robby and I tell you our story
about what happened to me, what happened to him, but Mastering Diabetes is much more than
just Robby and myself. As you can see on the screen here, we have
a total of 1, 2, 3, 4, 5, 6, 7, 8 core members of our team plus a whole collection of other
people that are located at all around the planet. So, top left, we have Jessica. Jessica is living with type 1 diabetes, and
she’s been doing the Mastering Diabetes Method now for over 2 years with incredible results. Kylie is my wife, she’s a Registered Nurse. She’s also got a master’s in nursing, she
teaches a master’s in nursing education. She’s an incredibly smart. She’s the director of lifestyle change here,
and if you’re in the Coaching Program then she is your main point of contact. In addition to that, we also have Jose. Jose and Mew, our little kitten, they like
to be photographed together. Jose lives in Maryland and he runs… He does a whole bunch of stuff behind the
scenes, is an absolute phenomenal member of the Mastering Diabetes team. Neither Kylie nor Jose have type 1, excuse
me, have diabetes at all. Adam. Adam Sud, you guys have probably seen him
before. He’s in the top right. He’s lost half of his body weight. He’s technically half of the man that he used
to be. He reversed type 2 diabetes, hypertension. He overcame addictive food behavior, and used
to be addicted to drugs, and now is 100% clean. Mariela, bottom left corner, she lives in
California. She also does not have diabetes, but her daughter
has diabetes. She’s behind scenes as well. She’s an incredible member of the Mastering
Diabetes team. Now we got Robby, right there. Robbie, Robby, Robby. He’s living with type 1 diabetes, much like
myself. The two of us have been living with type 1
diabetes for a combined total of more than 36 years. And then we got, last but not least, Mark
Ramirez. Mark lives in Michigan, and Mark himself has
lost 50 pounds, has reversed type 2 diabetes, and has seen a lot of… A number of his family members actually suffer
from type 2 diabetes, and is a shining example of exactly how to do a low-fat, plant-based,
whole-food diet with incredible success. Robby Barbaro, MPH: Cyrus is a key member
that’s missing here. Cyrus Khambatta, PhD: Blue! Robby Barbaro, MPH: Blue. Cyrus Khambatta, PhD: I know, she’s not pictured
here. That’s my other cat. I don’t know why she’s not in this picture. She really should be. Robby Barbaro, MPH: Yeah, we’ll fix that
for the next time. Cyrus Khambatta, PhD: Absolutely. Okay, here’s what we’re gonna cover today. We’re gonna talk about what insulin resistance
is from a cellular perspective. That’s the first thing. Then we’re going to talk about the unknown
causes of insulin resistance. Then, we’re going to talk about some simple
strategies that you can use to maximize your insulin sensitivity very easily, in the comfort
of your own home. And then, we’re going to go into a little
bit about low carbohydrate research studies, and why they’re actually a little bit deceiving. We’re going into some detail about that. And then, we’ll also teach you about 100 years,
almost 100 years of scientific evidence that shows you how to reverse insulin resistance
100% naturally, and very simply, using the power of your plate. So, I’m sure a lot of you guys have seen this
before, I’ll kind of give you a brief recap of what insulin resistance is all about. This is a picture of what is considered normal
glucose metabolism. So, you have a blood vessel over here on the
right hand side, you have pancreas up here, you got muscle, you got your liver. Inside of your blood, you have a number of
metabolites that are struggling at all times including glucose, and fatty acids and insulin. So, under normal circumstances, in a quote
unquote, healthy metabolism in a non-diabetic individual, glucose can get out of the bloodstream
and get access to all tissues throughout your body. I’ve only really pictured two tissues here,
your muscle and your liver because they’re both very large users of glucose. So, under normal circumstances, the glucose
can float through your blood, and then the glucose can access tissues, and the way to
get inside of tissues is to get the help of insulin. So, insulin is the escort, and it basically
says, “Hey, knock knock muscle, knock knock liver, I got some glucose. Want to take it up?” And both of these tissues respond by saying,
“Sure, I’ll take some up.” So they do. The glucose can get inside of both of these
tissues, and over the course of time, these tissues actually start to operate in what’s
called the glucose economy. They take up glucose, they burn glucose, they
utilize glucose, they store glucose, and they they’re capable of utilizing glucose pretty
much at all time. Now, when you adopt the ketogenic diet, or
a low carbohydrate diet, or a high, high fat diet, they’re all one in the same, fatty acids
become much more abundant inside of your blood. Well, fatty acids become more abundant than
does glucose, because you’re in a diet that’s high in fat, and very low in carbohydrate. So, as a result of these fatty acids, actually
a partition to many different tissues, including your muscle, including your liver, and including
your adipose tissue, shown right here on the left. These fatty acids are then circulating into
all tissues, and when these fatty acids gain entrance to the tissue, they don’t require
an escort, they can just get inside and they can get inside for free. So, over the course of time they accumulate
inside of all three of these tissues. The only one of these tissues is actually
designed to uptake fatty acids in mass, is your adipose tissue, right here, it’s kind
of a safe place to store adipose… Excuse me, a safe place to store fatty acids. But we’re also going to see in a few slides
here, that it might not actually be that safe, and there’s some caveats associated with that. But in general, fatty acids are supposed to
be partitioned towards the adipose tissue, and only small amounts inside of your muscle
and liver, but in a high fat economy, in a high fat scenario, these fatty acids end up
in excess inside of your muscle, and inside of your liver. And when that happens, insulin has a difficult
time communicating with these tissues. Insulin says, “Knock knock, I got some glucose. You want to pick it up?” And both of these tissues respond by saying,
“Yeah… No. Can’t do it right now. Door is closed, I am full. I got a bunch of this other fatty acid stuff
I got to take care of first, so let me take care of that, and then I’ll take care of the
glucose later.” So, as a result of that any glucose in your
blood effectively gets trapped and has a difficult time exiting your blood, so if you do something
as simple as just eat one banana, or one piece of fruit, or maybe a small bowl of quinoa,
or maybe some rice, or maybe some beans or lentils, a small amount of carbohydrate rich
food ends up in a stockpile of glucose, a traffic jam of glucose inside of your blood,
and then when you go measure your blood glucose two hours later, you see that there’s a lot
of glucose, and you’d think to yourself, “Well, that’s weird. I only had one banana. Why is there so much glucose inside my blood?” And the answer is, it’s not the bananas fault,
it’s because all the fatty acids that have accumulated, previous to that banana, had
caused the traffic jam and plugged up both tissues, so that these glucose molecules couldn’t
gain access. So, over the course of time, your pancreas
says, “Cool, I can solve this problem”, and it starts to secrete excess insulin. And now in this state, this is very common
for people living with prediabetes and type 2 diabetes, they have excess circulating insulin,
excess circulating fatty acids, and excess glucose all at the same time. Fatty acids cause the plug, glucose got backed
up, insulin comes to the rescue. When all three of these are high, this right
here is considered a metabolic disaster, and it’s very common to people eating specifically
the standard American diet. So insulin resistance is a pain. It’s a pain because it elevates your risk
for many types of chronic diseases, including all the ones that you see on the screen, plus
more. So, all the flavors of diabetes are shown
here in orange, and then over here in dark blue, we have all these cardiovascular conditions
including coronary artery disease, hypertension, high cholesterol, atherosclerosis. So, as you become more insulin resistant,
then your life with diabetes becomes more challenging, your risk for cardiovascular
disease goes up, and your risk for all these blue conditions goes up as well. Your risk for obesity increases, fatty liver,
your risk for Alzheimer’s disease also increases, and women who are living with polycystic ovarian
syndrome have a very high degree of insulin resistance. And finally, there’s all these conditions
here shown in red, and these are considered, you know, consequences of diabetes and inevitable
conditions that you will develop over the course of time, including neuropathy, blindness,
retinopathy, erectile function, kidney failure. And the problem is that the diabetes community
believes, honestly believes, that these are all things that will happen to you just because
you have diabetes. But we’re here to tell you that these conditions
are preventable, and that just because you have diabetes does not mean that you will
develop any of these red conditions, or any of these blue conditions as well. Okay, so a couple of unknown causes of insulin
resistance that are actually fascinating, is something that we want to go into next. Okay. So, in the book, we go into detail here about
what the causes of insulin resistance really are. So, you guys have probably heard this fatty
acid story many, many, many times up to this point, and that’s great, because it’s very
important, and it’s something that the diabetes community overlooks a lot. I said earlier that fatty acids can get into
fat tissue, and they can be stored in fat tissue for long periods of time, and it’s
a safe place to put them. That is a true statement, but also not a true
statement at the same time. So, under normal circumstances, if you have
a decent amount, a non-excess amount of fat in your diet, then the reasonable amount of
fat can get inside of adipose tissue, and can actually get stored inside of adipose
cells. However, when you eat a diet that is high
in fat, over the course of time, the fat tissue can actually become inflamed. So, let me walk you through this process so
that you understand exactly what’s happening. In step one, right here we have a normal fat
cell. So, this is also called an adipose cell or
an adipocyte. Either way, we’ll refer to it as basically
an adipose cell, I think it’s the easiest way to refer to it. So this adipose cells, as you can see, is
sort of designed to store predominantly fatty acids, okay, and so the fatty acids are the
things that line the inside, they’re actually stored as this stuff called triglyceride,
and then there’s also some organelles inside of here that are required in order to keep
the cells alive. For the most part, this cell is… Think of it as a fatty acid warehouse, it’s
like a Costco of fatty acids. Now, the cell is also not capable of storing
very much glucose, it cannot store glucose as glycogen in the same way that your liver
and muscles can, because it’s just not designed to do that, this is literally just like a
fat sponge, and so that’s the way it’s designed. So, you take a normal fat cell, and over the
course of time you eat a diet that’s high in fat, so the diet that’s high in fat ends
up increasing the amount of fatty acids inside of your blood, and the amount of fatty acids
that are in your blood as they increase, they also get inside of your muscle, they get inside
of your liver, and they also get inside of your adipose cells. So, cells in your adipose tissue actually
begin to swell over the course of time, if the amount of fat that goes in them continues
to increase. So, these adipose cells actually start to
grow, and they grow a little bit larger today, and a little bit larger tomorrow, and a little
bit more, and a little bit more. And over the course of a week, a month, two
months, six months, a year, five years, the adipose cells start to become much larger
than they were initially designed to be. So over the course of time, as these adipose
cells begin to swell, they start to send out these things called cytokines. So, cytokine is a stress signal, and there
are hormones that are injected, that are secreted into your blood, and the purpose of these
cytokines is to call for help. Is to basically signal to other tissues that
there’s a problem, and the problem is that the cell is becoming too large, and the cell
is on the verge of breaking. Literally breaking open. So, over the course of time as this cell gets
larger, and larger, and larger, you can think of it as though there’s like a net surrounding. It’s like an invisible net that’s holding
this cell together. And as the cell gets larger, and larger, and
larger, sometimes that net can break. So that net breaks, which is this collagen
matrix, this collagen network that holds the tissue together, and when that collagen network
breaks, then the inside of the cell can actually get outside of the cell, so the cell effectively
breaks open, and now its internal constituents, which are mainly fatty acids here plus organelles,
end up spilling into the tissue fluid. It’s called the extracellular fluid. So, now you have a bunch of cellular debris,
which is outside of a cell, inside of the cellular fluid, where it does not belong,
and now you have cytokines, the stress signals, which are also elevated because the cell is
now calling out for help. So, as a result of that, there are other cells
called macrophages, and these macrophages are pictured here as PacMan. Remember, Pac Man from the 1980s and 1990s? Well, macrophages act very similarly to PacMan. They are recruited to the area where there
is damage, where there is ruptured cellular debris, and these macrophages come in specifically
to engulf all of this waste material, and literally, what’s called phagocytose, or eat
it, and by doing so, these macrophages can prevent the trauma in that local area from
getting any worse. So, in order for this to happen, these macrophages
that are normally circulating inside of the blood, have to be able to exit the blood and
get inside of the tissue, because that’s where the cells are breaking. So these macrophages invade the tissue, and
as a result of invading the tissue, the adipose tissue becomes what’s called macrophage infiltrated,
or you can think of it as saying this is the process of macrophage infiltration, which
occurs in response to broken cellular parts and cellular debris in places that it’s not
supposed to be. When this process happens inside of your adipose
tissue, your adipose tissue becomes inflamed, it becomes chronically inflamed. You can’t feel it, you can’t see it, you can’t
touch it, you can’t smell, but it’s there. And so, as your adipose tissue is inflamed,
and continues to be inflamed over the course of time, your adipose tissue develops insulin
resistance. So, your adipose tissue becomes resistant
to the effects of insulin, and this is a huge problem because insulin is also required in
order to shuttle fat inside of the cells in the first place. So, when insulin doesn’t work on the adipose
tissue, now you have a traffic jam of glucose, and a traffic jam of fatty acids inside of
your blood, leaving high levels of fat in your blood and high levels of glucose at the
same time. So you can see this is kind of like a domino,
you know, there’s one thing that goes wrong, so there’s too much fat followed by a broken
net that holds the cell, the tissue together, followed by cytokines that are secreted, followed
by macrophages that are invaded, followed by insulin resistance, which then sets in
in the tissue, making this an inflamed low grade inflammatory tissue that has now developed
insulin resistance that affects your entire body. Now, this adipose tissue inflammation is something
that is generally found in people who are obese. So, people who have excess adipose tissue
on their body to begin with, and usually in large amounts, tend to have a low grade inflammation
inside their adipose tissue, and if you do biopsies on their tissue, you’ll find that
there’s actually a significant quantity of macrophages that are invading this tissue
at all times. That’s not to say that healthy… Sorry, that lean individuals, or normal weight
individuals do not experience adipose tissue inflammation, it also does happen. It just happens more in people who are overweight
and obese. Okay, so that’s the story of the adipose tissue,
and this is another sight of insulin resistance, which can grow over the course of time, making
your ability to control your blood glucose, a complete nightmare. Now, if you notice, the picture on the right,
here, is very similar to the picture on the right, here. So, the story that we just told is what happens
inside of your adipose tissue, but lo and behold, the same thing happens to beta cells. So, beta cells are the cells in your pancreas
that are responsible for creating insulin. These are the only cells in your body that
can manufacture insulin, and these cells can also undergo a very, very, very similar process,
and this process is called lipotoxicity. Lipo means fat or fat rich, and toxicity means
toxic. So, beta cell lipotoxicity refers to the toxicity,
the toxic environment created by excess fat inside of beta cells. So what happens is very similar. Beta cells under normal conditions are capable
of succeeding what’s called a physiologically normal amount of insulin. So they’re doing this in between meals, they’re
doing this at mealtime, they’re doing it while you’re sleeping, and the amount of insulin
that gets inside of your blood is just the right amount in order to control your blood
glucose at all times. Over the course of time as you eat a high
fat diet now, the fatty acid molecules can get inside of your adipose tissue, they can
get inside of your liver, they can get inside of your muscle, they can also get inside of
your beta cells. So, as your beta cells actually begin to accumulate
excess fatty acids, they also start to secrete the cytokines and the stress signals. And the stress signals, signal to tissues,
to other beta cells that they’re making insulin, they’re making excess insulin. So as these cells begin to grow, and grow,
and grow, and get larger than they’re supposed to be, and they’re ever designed to be, then
these tissues, excuse me, these cells also run the risk of breaking open in the exact
same way that you saw the adipose tissue did earlier. So over the course of time, as they continue
to accumulate more, and more, and more fat, then they become lipotoxic, and as soon as
the beta cell becomes lipotoxic, the beta cell actually makes a decision and it says,
“You know what? I’m going to commit suicide.” So it actually does that, it actually preprograms
itself and says, “You know what? Thanks, I’ve had a good time, but I’m out.” And the reason it does that is it’s a self-protective
mechanism to make sure that any type of inflammation that’s happening inside of one cell, doesn’t
spread and get to another cell. So this is, you know, this is like a… These beta cells are basically salvaging themselves,
and trying to protect the pancreas, and trying to protect the host that they’re in by committing
suicide. So, in the same way that adipose tissue cells
broke open and attracted a bunch of macrophages, now these beta cells have broken open, ruptured
their cellular contents into the extracellular fluid and are now gone. The problem with this scenario, and this is
the reason why this is such an important piece of the puzzle is because beta cells are non-recoverable. In other words, once beta cells die, they
are incredibly challenging to regrow. There’s only one researcher in the world,
maybe two researchers in the world that know, that have had any experience and actually
regrowing beta cells inside of humans. The first one is a guy named Dr. Valter Longo
down at USC, and the other one is a woman named Dr. Diane Faustman, who’s over at Massachusetts
General Hospital. The two of them are the only people that have
had any clinical success and actually finding ways to regrow beta cells. And there’s many, many, many research teams
that are trying to figure it out. Point being is that what you want to do as
an individual is try and prevent this series of dominoes from happening, because as soon
as this beta cell ruptures, the chances of it coming back are slim to none. So this right here, again, is a very similar
picture to this right here, and both of these are processes by which cells are breaking
and committing suicide in the presence of excess fat. Once again, we are not the fat police, we’re
not here to tell you to eat no fat, it’s impossible. What we are here to tell you is that there
are many negative consequences of eating a diet that contains excess fat, and when you
eat a plant-based diet and control your fat intake, you can maximize your insulin sensitivity,
and prevent any of these apoptotic processes, or the cellular death process us from happening
in the first place. Robby Barbaro, MPH: Okay, let’s… We’re going to talk about another subject
here. Cyrus, that was great. I hope people enjoyed the images, the illustrations,
because there’s going to be a lot more of those in the book. Cyrus Khambatta, PhD: That’s right. Robby Barbaro, MPH: We had a lot of fun, creating
those, thinking through details to explain a lot of different aspects of the Mastering
Diabetes Method. So that was really fun to see those being
shared. Okay, in the chat box guys, I want you to
tell me, have you heard people say a low carbohydrate diet outperforms low fat diet. Have you read websites? Have you heard doctors saying specifically,
like very clearly, the high quality research, say yes in the chat box if you have. The high quality research shows a low carbohydrate
diet outperformed a low fat diet, specifically using those words. All right, Zack says yes. Lance says yes. Stephanie says yes, Deborah, Gina. Okay. The yeses are flooding in. So, I don’t even see any noes yet. But this is a real thing, and that’s why in
the process, writing the book and going through over 800 citations, we dug deep into this
research and really want to explain what is going on. Why are well-educated doctors, well-educated
researchers, reporting this information. Let’s go into it a little bit. So the first slide we’re looking at here,
this is a study where the researchers looked at 17 randomized controlled trials, okay? So, a meta-analysis on randomized control
trials is one of the highest quality types of papers you can publish. So, they establish the criteria, and they
ended up looking at 1797 subjects over an average of 9 months, and this is what they
found. So first off, to fit into the low carbohydrate
diet category, they had to have less than 120 grams of carbohydrate per day. And to fit into the low fat category, their
criteria was no more than 30% of calories of fat… Coming from fat per day. So, I just want to establish that neither
one of these diets are the perfect version, like that’s not a ketogenic diet on the left
side, and on the right side, this isn’t a perfect low-fat, plant-based diet like we’re
teaching, okay? But this is the best we can use in the research,
and it’s still useful to look at this information and understand what’s going on. So basically, what happened here is, the researchers
took these diets to analyze what happened to the subjects who experienced them, and
low carbohydrate diets resulted in greater weight loss than low fat diets. So in this study, the distinction was… Let’s see, the difference here was, on the
low carbohydrate diet they lost an average of 17 pounds, on the low fat diet they lost
an average of 13 pounds. So again, not a huge difference. But we want to acknowledge that it’s not a
perfect diet on either end. So here’s another study. Another randomized controlled trial, 1369
subjects, this is over 6 to 12 months. So again, they’re looking at randomized controlled
trials. And what they found here for the criteria
to fit into a low carbohydrate diet, this is much closer to a ketogenic diet, a much
better design, here 20 to 40 grams per day of grams of carbohydrate, or no more than
20% of calories come from carbohydrate on the low carbohydrate side. On the low fat side, those diets, again 30%
or less, okay? If you go to the next slide, Cyrus. What are the results here, okay? Body weight, low carbohydrate diet, alright? Outperformed the low fat diet by about 5 pounds,
triglycerides not significant, HDL not significant, and LDL, look at that, it increased. Increase in LDL. This is something we have to pay attention
to, we have to understand when looking at these diets. So, the conclusion, they say “This meta-analysis
demonstrates opposite changes in two important cardiovascular risk factors on low carb diets,
greater weight loss and increased LDL cholesterol. Our findings suggest that the beneficial changes
of low carbohydrate diets must be weighed against the possible detrimental effects of
increased LDL cholesterol.” So, it’s a major point to see even in the
researchers who are looking at low carbohydrate diets being beneficial, there’s a major concern
when it comes to LDL cholesterol. Cyrus Khambatta, PhD: Yeah, okay. So, here’s another thing that happens over,
and over, and over again, what Robby’s hitting on here is the fact that when researchers
study a low-fat diet, they honestly believe that a low-fat diet contains 30% of calories
from fat or less. Sometimes you see this as high as 35%. So they say, “Oh, yeah, subjects in the
low fat category were eating 28%, 29%, 32%, 36% calories from fat and they got even results.” And the results are usually quite mediocre. Then they compare it versus a low carbohydrate
diet, they say “Look, people on the low carbohydrate group lost more weight, they
drop their cholesterol more. They drop their glucose more, their A1c fell. Therefore a low carbohydrate diet is better
than a low fat diet”, but the truth is that they’re comparing a low carb diet to a not-low-fat
diet, thinking that they’re doing that, and now the conversation has got the change for
the researchers become aware that a truly low fat diet is more similar to what we recommend,
which is closer to about 15% calories from fat. Robby Barbaro, MPH: And to be clear, we went
through each randomized controlled trial that was mentioned in each of those studies, one
by one, and not a single one of them was 15% of calories come from fat or less. And then in our book, we do a thorough analysis
of research dating all the way back to the 1920s, where people did follow a truly low-fat
diet. Some researchers conducted, made up a diet
that was actually zero percent of calories from fat, which is processed food or, I think
some of the studies got up to about 15% max. We talked about the BROAD study, but there
was a range in between, and all that research consistently shows tremendous improvements
in insulin sensitivity, and glucose tolerance when it actually is a truly low-fat diet. Cyrus Khambatta, PhD: That’s absolutely right. So another meta-analysis, which is again is
one of the highest quality studies that you can perform. This time analyzed 32 individual other studies
in which they substituted carbohydrate and fat. They’re sort of playing with increasing carbohydrate,
or increasing fat, but without isocaloric, effectively means, don’t change the total
number of calories, just do a substitution for carbohydrate versus fat. And what you see here is this thing called
a forest plot, so the way that you would read a forest plot is basically like this. Each individual study is shown as a dot on
this diagram, and so you have you know, 1, 2, 3, 4, 5, 6, 7, 8 going all the way down,
these are all the studies. Now, this line of zero basically means if
a low carbohydrate diet and… Excuse me, if the studies’ conclusion was
that neither a low fat diet, nor a low carbohydrate diet won, then you would see that dot right
along this line. But if the dot is on the right hand side that
means that the study concluded that a low carbohydrate diet is more effective. And if the dot is on the left hand side that
means that the study concluded that a low fat diet is actually more effective. So, all you have to do is really go through
here and try and count the number of dots on the left hand side versus the number of
dots on the right hand side, and that’ll give you a relative indicator as to which one is
stronger. And if you take a look at this plot, you’ll
see that the majority of all the dots are here on the left hand side, right? There’s only really 1, 2, maybe 3, 4, 5, 6,
7 studies, I’ll call it six and a half studies, that are on the right hand side that favor
a low carbohydrate diet, and the remainder of the studies are over here on the left hand
side, indicating that a low fat diet is actually more effective than a low carbohydrate diet. Again, if you do the exact same thing, what
you’re… Okay, and sorry, let me go backwards here. This is basically in terms of energy expenditure. So, what they’re trying to say is, if on a
low fat diet, you end up burning more energy than you do on a low carbohydrate diet. And here on this plot, what they’re doing
is, they’re trying to figure out how much body fat individuals lost, and once again,
on a low fat diet, people lost more weight, more body fat, on the left hand side than
they did on a low carbohydrate diet. So, the researchers of this study concluded,
they said, “Look, we analyzed 32 individual controlled feeding studies, and found that
both energy expenditure and fat loss were greater when you consume a low fat diet.” Period and the story. The data is very obvious, and you just have
to look at the right data in order to come to the right conclusion. You got this one, Robby? Robby Barbaro, MPH: Yes. Okay, so, I’ll put my camera on here. So here we go. Another systematic review, this is another
meta-analysis on carbohydrate intake in patient with type 2 diabetes. So, looking at the effects on body weight,
LDL cholesterol, alright? Diets with more carbohydrate restriction resulted
in more glucose lowering. And there are two studies with the lowest
daily carbohydrate intake resulted in the largest HbA1c reduction. So let’s take a look at this here. So, if you’re looking at this chart here,
it says excess reduction in HbA1c versus carbohydrate intake, right? We’re looking at eight randomized controlled
trials, okay? So in the upper left, you’re seeing A1c right
there. You got two dots out there, right? And on the bottom, carbohydrate intake in
the low carbohydrate group. So, people who have the truly lowest percent
of carbohydrate intake, okay, down there on the far left, saw the greatest reduction in
their A1c, alright? So, you’re looking at that data and you’re
like, “Wow, I should do a low carbohydrate diet. I should reduce my consumption of carbohydrates
food, if I want to improve my A1c”, right? I mean, that’s pretty obvious Cyrus. Cyrus Khambatta, PhD: Yeah, absolutely. You know, the less carbohydrate you eat, the
greater the reduction in A1c. This is kind of a deceiving graph to actually
look at, because this should actually be on the other side of the axis, but anyway, point
being is that the lower the carbohydrate intake, the more of a reduction in A1c these studies
indicate. Robby Barbaro, MPH: Absolutely. Okay, let’s go the next slide. Okay, so there’s another one. This time, we’re looking at 18 randomized
control trials, this is 2204 subjects are included, they all have type 2 diabetes, and
we’re looking at data presented at one year. So, a whole year of people following these
diets. Low carbohydrate on the left, you got 50 to
225 grams of carbohydrate per day, which is defined by the author. 225, that’s a high amount. So, that was kind of like the exception study
that was included. And then the low fat diet, we’re talking 20%
to 35%. So this is the control group, right? This is the same steak we saw previously. And here are the results. So, you’re looking at A1c, alright? Comparing what’s happening in the group that’s
following a low carbohydrate diet, compared to a control diet. A1c he goes down by 0.8%, so not even half
a point there. Total cholesterol, no difference, LDL cholesterol,
no difference. HDL, small increase, triglycerides, go down
a little bit. Little bit of a drop in blood pressure. And it’s really not that significant of a
difference, but again, the key point here, the key takeaway is, these are studies that
are claiming that a low carbohydrate diet is better. This is what we should be doing, when they’re
not actually looking at low fat diets, they are not comparing it to a truly low fat diet,
and they’re also not talking about insulin sensitivity, or insulin resistance. They’re just looking at the A1c number, and
that’s it, which is missing a big picture. Cyrus Khambatta, PhD: Huge mistake. Huge mistake, huge mistake. Okay, so let’s look at some unknown causes
of insulin resistance as well. I mean, what Robby is sort of hitting on the
head here is that the way that people think about a low carbohydrate diet, and the way
that people analyze a low carbohydrate diet is… What’s the word I’m looking for? Researchers often make many mistakes and many
assumptions, and as a result of making those assumptions, they come to the conclusion that
low carbohydrate diets are more effective at weight loss, and blood glucose reduction,
and cholesterol reduction, and blood pressure reduction. The truth is that if you’re actually truly
comparing a low fat versus low carbohydrate diet, and you are doing apples to apples comparison,
the low fat diet, it blows away the low carbohydrate diet in many aspects of metabolism, including
increased energy expenditure, greater fat loss, lower A1c reduction, lower cholesterol
reduction. It’s just that researchers don’t understand
what a low fat diet truly is, and so they’re constantly making the same mistake over, and
over, and over again, and coming up with erroneous conclusions. Okay, now here’s something that’s actually
quite interesting that we came across not too long ago because this paper was only published
in the last couple of months. And what this paper shows is that, it says
right here in highlighted, “Low carbohydrate dietary patterns favoring animal derived protein
and fat sources such as lamb, beef, pork and chicken are associated with higher mortality”,
that’s an increased risk of premature death, “But those that favor plant derived protein
and fat intake from sources such as vegetables, nuts, peanut butter, and whole grains, were
associated with lower mortality.” This is actually a huge deal because not only
does the low fat diet improve biomarkers, does it improve your cholesterol more, help
you lose weight more, improve your blood lipids more, improve your glucose more, but it actually
can help you live on this planet for a longer period of time. And so this idea mortality being reduced,
or all-cause mortality being reduced, which is premature death from any cause, that’s
a big, big, big deal because that’s kind of like the final endpoint. And if you can, whatever you can do to reduce
your risk of premature death is a good thing, because that means you’ll likely be on the
planet for a longer period of time. And animal derived diets increase your risk
for premature death versus plant-based diets that decrease your risk for premature death. Another paper shows this exact same thing. They tried to determine how many plant foods
were being eaten in a population of middle aged adults, and the way that they did that
was by surveying these middle aged adults with multiple different types of surveys that
were very analytical to really hone in on what they actually were eating. And what they found was that a higher adherence
to a plant-based diet is associated with a lower risk of cardiovascular disease mortality,
and all-cause mortality. So, less heart disease, and less premature
death, but it does not prevent cardiovascular disease from the beginning. So, this is what they showed. Here, incident cardiovascular disease is shown
the first column, cardiovascular disease is shown here, mortality and all-cause mortality
shown here. And what they show you is that there’s one
type of survey, a second type of survey, and a third type of survey that’s trying to determine
what people are actually eating, and what they find is that as people become more plant-based,
meaning as their quintile increases, they go from being kind of plant-based to “Yeah,
plant-based”, to like really plant-based. What you’ll see here is that the risk of them
developing incident cardiovascular disease is going down, okay? So, as these numbers are increasing, they’re
increasing, they’re increasing, what that means is that their… Excuse me, these numbers are decreasing, meaning
that the risk for any of these conditions is going down over the course of time. So, it doesn’t matter which survey you use,
it doesn’t matter which one of these you’re analyzing the numbers are always going down
as people become more plant-based. And this final graph is one of my favorites,
because what it shows here is that they sort of graft, how plant-based people work. And what they found out was that most people
ate a diet that was about 50% plant-based, right here. So the majority of people are eating about
a 50% plant-based diet in this study, and then there’s some people who are eating as
low as 35% plant-based, and some people are eating as high as 70%, okay? And what they found is that, as you move from
left to right, as you move from a less plant-based to more plant-based, your risk for all-cause
mortality, shown here in this dotted line, goes down, and down, and down, and down, and
down, and it keeps going down, and it keeps going down, and keeps going down, and it keeps
going down. So, the more plant based you eat, the lower
your risk of cardiovascular mortality and all-cause mortality, which is a big deal. So, what we advocate is for people to be as
close to the 100% range as possible. 70%, 80%, 90%, 100%. And what you see here is, if you extrapolate
this trend and you keep going further and further, and further, what you’ll find is
that the people who are eating the most plant-based diets over here, which are multiple standard
deviations above the norm, are actually at the lowest risk for premature death. It’s pretty interesting. If I don’t mind saying so myself. Robby Barbaro, MPH: Okay, Cyrus, it’s more
than interesting, okay. I mean, and this is, I mean, that’s just one
study right there. But this has been repeatedly (inaudible) reversing
heart disease. The people who were the most compliant had
the largest reduction in their plaque in the arteries. It’s just, it consistently repeats. So, let’s go to the chat box. You want to learn more about the Mastering
Diabetes Method. So, if you want us to tell you about the method
we put together in this book, let us know in the chat box, say “yes”, and we’ll
talk to you more about it. So, in the writing process, we had the opportunity
to refine a lot of what we’re saying. And so we have put it together into one clear,
specific method that you can apply. Alright, so Lance says yes, Zach says yes,
Carolyn says yes. All right. We’re going to talk about it, Cyrus. We’re gonna go a little bit deeper, because
(inaudible). So, here’s the book. You saw Cyrus, I hold it up. The title is “Mastering Diabetes: The revolutionary
method to reverse insulin resistance permanently in type 1, type 1.5, type 2, prediabetes and
gestational diabetes.” So, like Cyrus showed you on that slide with
the different colors, and the central node there, insulin resistance is the main culprit
in blood glucose variability, right, Cyrus? All forms of diabetes. So what this book is doing, what we’re teaching
here, is about reversing insulin resistance or maximizing your insulin sensitivity, however
you want to look at it. So, there’s four components of the Mastering
Diabetes Method. Number one, low-fat, plant-based, whole-food
nutrition, we’re going to talk about a little bit more tonight. Intermittent fasting, which we’ve covered
in several other webinars, and it’s in mad detailed the book. Daily movement and decision trees. So, let’s talk a little bit more about low-fat,
plant-based, whole-food nutrition. As you can see on the screen, it’s colorful,
vibrant foods that absolutely tastes delicious. There’s no sacrifice going on with this way
of eating. You can see all kinds of mangoes, corn, Cyrus
favorite acai bowls on the screen, here. Kiwis, got some edamame in there. You got some beets, colorful, colorful stuff
and also plenty of bananas. You got calorie dense foods as well. So, we have put foods into a green light,
yellow light, red light system. So, I want to ask you guys in the chat box,
how many of you right now, you currently see your blood glucose skyrocket, or go more elevate,
more than you want it to when you eat foods like fruit, or potatoes, or maybe even beans? Or maybe you have some intact whole grains
and yet you still see things skyrocket. So, if that’s true, I want you to write “high”
in the chat box. I don’t want to get confused with the other
yeses, right? Write “high”, if you are currently experiencing
that challenge right now. All right, you like fruit, you want to enjoy
some fruit, you eat some and you test yourself and it’s like, “What? This is frustrating. I’m seeing a high.” You like potatoes… Okay, so I see somebody saying “skyrocket”,
high, high, high, high. Yes, grains. So, Casey says that grains result in high
blood glucose. Lee says high, but says not beans. Okay, that’s a good observation. Carol says “high, high, high”. Alexis says yes, Barbara says high. All right. Okay. This is the crux of the issue, guys. This is why we do what we do, why we wrote
our book, we want to address this. So, let’s just go through the green light
category just so you can understand. There’s fruits, there’s starchy vegetables,
beans, lentils, and peas, intact whole grains. So, these are foods that are basically demonized
in the world of diabetes health, and as I’m seeing even more and more highs come in, we
understand. Like, we get why the community at large is
obsessed with these foods, why you might be obsessed with these foods if every time you
eat them you see a high reading. But the whole point here is, and again, we
saw this in the research, it’s about keeping the diet low fats. As we go through the yellow and the red light
category, you’re going to see that little bit more. So, what we’re telling you and what we’re
essentially promising you here is, when you eat predominantly green light foods, including
the leafy greens, non-starchy vegetables, herbs and spices and mushrooms, when you eat
those foods predominantly, and you’re going to reduce your intake of yellow and red light
foods, that you will not see the high blood glucose readings that you are experiencing. This goes back to what Cyrus was covering
earlier about the lipotoxicity, all right? So, let’s talk about yellow light foods. In this category, these are foods that they’re
healthy, they’re great, we support them, they can definitely be a part of your diet, but
the problem is they’re high in fat and very… They’re high fat or they’re processed, okay? And in a very small amount, adds up to a lot
of fat very quickly. Nuts, seeds, avocados, coconuts, olives, and
soy products. For soy products including edamame, including
tofu, including tempeh. These are all at least 40% of calories coming
from fat. Things like avocados, we’re talking in the
70% of calories from fat. Nuts and seeds way above 70%. Very, very high fat foods. And also remember, you know, there’s nine
calories per gram of fat. Whereas when you’re talking about protein
and carbohydrate, it’s four calories per gram. So, it’s more than double with the same amount
of weight. So that’s part of the reason why a small amount
of these foods will increase your percent of calories from fat very quickly. Now, pastas and breads are also in the yellow
light categories. These are foods to basically be careful how
much you have of them. They are in this category because they’re
a little bit more processed, and we really want you to eat your foods in the most unprocessed,
natural state possible. So, things like brown rice are much better
than brown rice pasta. Whatever the bread was made out of, it’s better
to have that intact whole grain. So, instead of having millet bread, we’d rather
you have millet. Instead of having oat bran, have oat groats. Those are the intact whole grains. That’s what’s best for blood glucose control
and for avoiding the highs that people were commenting about in the chat box. Now, the red light category these are foods
we suggest you completely avoid, or minimize as much as humanly possible. So, dairy products, eggs, red and white meat,
fish and shellfish, we’ve put all animal products in the red light category. Saturated fat is problematic here. And even if you go with what you could find
like some low fat fish, it still concerns when it comes to toxicity, like environmental
toxins, animal protein, TMAO is a little bit of a concern. So really, we’ve taken all animal products
for the red light category. Oils of any kind. These are some of the most refined foods on
the planet. So, we all know that sugar is bad, white sugar
it’s refined food, nobody’s gonna say that’s a health food. Somehow, some way, oil has been touted and
people I’ve been convinced that it’s a health food, that you should have coconut oil or
olive oil. It’s, again, just as refined as table sugar. They’ve taken out the water, vitamins, minerals,
antioxidants, fiber, protein, carbohydrate, it’s all been removed, you’re left with just
pure fat. You’re better off eating some whole foods. If you want coconut in your life, have a little
bit of coconut meat, drink some coconut water. If you want some olives in your life, eat
some olives, you don’t need olive oil, it’s not going to help your cause when it comes
to reversing insulin resistance, and also for a lot of people trying to reach their
ideal weight. Getting oil out of your diet is a big deal. It’s the most calorie dense food on the planet. A small amount is going to result in a lot
of calories, a lot of fat storage, and it’s not going to make you feel full. So, things like refined sugars, pastries and
breads. Those are pretty obvious, but we want to make
it clear. Even some of the more new plant-based processed
foods, whether that’s a soy yogurt, or soy ice cream, or impossible burgers, these can
be great for the environment, great for animal welfare, but not great for your health, and
definitely not great for reversing insulin resistance, and helping you stick to the guidelines
that we’ve created. So, the guidelines say no more than 30 grams
of fat per day. And like we talked about earlier today, no
more than 15% of calories coming from fat. When you eat the foods in the green light
category, you’re naturally going to land somewhere around about 10%. Naturally. Just by eating a variety of these whole foods
in the green light category. And, of course, in the writing process of
the book, we have, you know, great editors at Avery, Penguin Random House, they asked
us to really refine our message and push us to answer key questions. So, a big question that people are curious
about is what about fat soluble nutrients? How am I going to absorb those, and we have
a whole section on that in the book, so you guys are going to enjoy that. Now, I want to show you some pictures of these
meals just to drive the point home. When you focus on the green light category,
you can see large volumes of food that are very satisfying, many of these foods are known
as comfort foods in our society, and they are extremely nutrient dense and obviously
enjoyable as well. So, you have like a fruit salad on the screen,
you have an acai bowl, you have sweet potatoes. And again, everybody on the webinar saying
“Hey, yes, when I eat these foods I see higher glucose”, you got to reevaluate how
much fat you’re consuming. In the next screen we have more fruit. We are happy to be one of the most fruit friendly
diabetes coaching programs that has ever existed. And this is again, an attribute of sticking
to keeping your diet low fat. That’s the key. That’s part of the reason why you can enjoy
fruit, and actually lower your A1c, lower your fasting blood glucose, increase your
time and range of people living within insulin dependent diabetes. You can do that when you’ve taken out, and
reduce those yellow light and red light foods. So in this book, I want to just give you a
quick summary of 10 things you’re gonna learn, and get your best A1c in the next three months
and maintain it for years. Maintaining it for years is the key point,
reverse insulin resistance permanently and feel the best you felt in years. Again, insulin resistance is really the thing
that we’re all looking to address together. All forms of diabetes, the one thing we want
to focus on across the board is maximizing our insulin sensitivity. You can eat more and weigh less for the rest
of your life, so we went into a lot of detail on how that’s possible and why that’s possible. And all the research coming from (inaudible),
on that topic. I think you guys are really going to enjoy
it. We also talked about… (Inaudible). Yeah. Cyrus Khambatta, PhD: You said eat more and
weigh less. One of the things I want to know from the
people that are here is how many of you currently would say that you want to lose weight, you
want to achieve your ideal body weight, and are currently carrying some excess weight. If that’s true, write the word “weight”
into the chat box. Because, you know, we tell people that you
can eat more and weigh less, but I like I really want you guys to understand what that
means, because it’s a very strange concept, but it’s very applicable and we see it all
the time. Robby Barbaro, MPH: The chat box is flooding
with the word “weight”. Cyrus Khambatta, PhD: Okay. So if you are trying to lose weight, if you
are overweight, or if you are obese, I want you to understand one thing, I know that you’ve
probably tried to lose weight in the past, maybe you’re currently trying to lose weight. Maybe you’ve tried dieting before, maybe you’ve
tried diet pills, maybe you’ve tried fasting, maybe you’ve tried to exercise or some combination
thereof. I get it. I believe you, I 100% believe you. If you have tried some combination of those
behaviors and are still struggling with your weight, part of the reason is likely due to
the fact that the foods that you were eating at that time were too calorie dense. Meaning that every bite that went into your
mouth had more calories than your body was capable of processing, and as a result of
that, there’s a spillover, which means that you end up accumulating excess calories over
time and end up gaining weight. When you eat a plant-based diet, especially
when you’re eating a low-fat, plant-based, whole-food diet, the way Robby had just described
using that traffic light system, you naturally, without even trying will start to eat foods
that are less calorie dense, meaning every single time you put food into your mouth,
you are literally chewing less calories, you are gaining less calories. And over the course of time, that means that
you will start to lose weight because the calories that you already have on your body
are going to… You’re going to enter a calorie deficit and
as a result of that, you’re going to start to lose weight over the course of time. I know it may sound weird, and I know it may
sound hard to believe, or like we’re trying to lie to you and make something up. If you believe me, if you honestly do believe
me, write the word “believe” in the chat box. Okay? And if you don’t believe me, then write the
words “don’t believe” in the chat box. I just want to get a feeling for what you
guys are actually feeling because I did not believe it when I first started studying it,
but we see it over, and over, and over again and the research backs it up, just like we
were showing you earlier. Robby Barbaro, MPH: This is great. It’s funny because lots of people are saying
believe. Then there’s also people commenting like “Hey,
I started a whole-food, plant-based diet in September and have lost 25 pounds.” So you have a lot of people in the audience
who have put it to action. So it’s great to see you guys sharing. Cyrus Khambatta, PhD: That’s phenomenal. I love it. I love it. Robby Barbaro, MPH: Red says, “I believe
from my own experience.” I like it. I like it. People are here because… We have a lot of people Cyrus that are ready
to take action. They’re ready to put this, put this method
into play. Cyrus Khambatta, PhD: To work, yeah. That’s what I like to see. I’ll stop cutting you off. Robby Barbaro, MPH: Please do. This is good, we got a lot to share. So, point four here is that the book is gonna
teach you how to lower your cholesterol, blood pressure and triglycerides using food as medicine. You’re going to get full control of your blood
glucose for the first time in years. And again, we can’t hammer this home enough,
just like Cyrus was saying, that you are going to eat the foods right now, that you are seeing
spike your blood glucose, and when you implement all the aspects of the Mastering Diabetes
Method that’s laid out in the book, and again we have a meal plan in here, we have
two meal plans depending on the level of insulin resistance, you are going to actually see
your blood glucose control improve, eating the foods you’ve been told to avoid, eating
the foods you’ve been told, “These raise my blood glucose level I got to avoid them.” So, you’re going to get full control of your
blood glucose. And now long term complications that are associated
with low carbohydrate and ketogenic diets, you’re going to get to avoid those. All right. So additionally, you need carbohydrate rich
food and overcome food cravings. So, a lot of people struggle with food cravings,
because they’re avoiding the foods their bodies are craving. You’re craving glucose, and you’re told that
I shouldn’t eat glucose because it will my raise my blood glucose level, and as you learned
earlier, it’s not the banana, that was the fault. It’s not the banana’s fault, it’s the fact
that you’re living with insulin resistance. So that’s what we’re doing here. We got the recipes, you’re going to learn
how to implement intermittent fasting. And we have an entire chapter on the science
of exercise. Cyrus, what do you want to say about the science
of exercise? Cyrus Khambatta, PhD: Oh, that was one of
my favorite chapters to write. You know what? I don’t even want to give it away. Yeah, I mean, we can literally do an entire
webinar on the science of exercise for gaining insulin sensitivity. It’s one of my favorite subjects, I’ve studied
it for many years, and all I will tell you is that we’ll do it in a future webinar, but
it’s basically all about your mitochondrial health. Mitochondria are fascinating organelles that
are present in tissues all throughout your body, and when you exercise, you can turn
yourself into a mitochondrial… You increase your mitochondrial density and
turn yourself into a machine. And as a result of that, your blood glucose
drops, and your insulin levels drop without even trying. It’s amazing. Robby Barbaro, MPH: Okay, so, guys, the book
is available for pre-order. So we have offered, we have some bonuses for
you, okay? I’m gonna, actually make sure you can see
this option to pre-order it, but we’re throwing in some really, really cool bonuses. We have two special ones to share with you. The first one is the fact that you can get
a kitchen master class. You’re gonna have a master class with me and
master class with Cyrus and Kylie. And these are just some of the aspects that
we’re going to cover, a lot of stuff people have asked us about, and we’re going to go
into mad detail, and you’ll get this. This is for only for people who pre order
the book. So pre orders are a big deal. If you’re planning on ordering it, you might
as well order it now and get yourself some bonuses. So, we’re going to talk about batch prepping
fruit, which is something people don’t really talk about. I’m going to go through a thorough list of
every fruit that can be batch prepped, and how to do that successfully, so you can save
time and kitchen. We’re talking about kitchen equipment that
we use and recommend. Specific brands, specific products. We both have been doing this for… What is it now, a combined 36 years Cyrus? Cyrus Khambatta, PhD: A long time, yeah. At least 36 years. Robby Barbaro, MPH: I can promise you, I mean,
if you had to count like the number of meals we’ve prepared for ourselves, because we don’t
do that much eating out, when you start to learn how to take control of your health,
and really actually want your food to taste amazing. So anyways, we’re going to share with you
some of the mistakes we’ve made and some stuff we use now. How to save money on produce. That’s a big one. Making your produce last longer. We’re talking about specific teas that we
use, ripening tips. Nutrition, logging, that’s a key one. We’re going to go into some detail on that
with you guys. Best food storage containers. I’ve been through so many containers, I’ll
show you what I use. Keeping your meals fresh and some supplements. That’s an interesting topic, which we haven’t
really dove into much detail, but we’re going to do it during this kitchen master class. We’re going to show you what we use, what
we don’t use, what we don’t recommend, what you don’t want to waste your money on, and
hopefully it’s gonna be really helpful for you guys. Cyrus Khambatta, PhD: Wait, Robby, I have
a question. Robby Barbaro, MPH: Yeah. Cyrus Khambatta, PhD: I already have a book,
and I didn’t have to pre-order it. Can I come to your kitchen master class so
I can learn all these things from you? Robby Barbaro, MPH: I’m sorry, no. You have to order another copy and give it
to (inaudible). Cyrus Khambatta, PhD: You’re so strict. Robby Barbaro, MPH: Yeah. We’re sticking to the rules here. Cyrus Khambatta, PhD: Who is this guy? Robby Barbaro, MPH: But I think you know some
people that could probably benefit, so you can order another one. Cyrus Khambatta, PhD: All right, all right,
all right. Robby Barbaro, MPH: Just submit your receipt
number on the website. Cyrus Khambatta, PhD: I don’t know how I feel
about you. Robby Barbaro, MPH: Okay, so special bonus
number two, we recently convinced our publisher that we get to offer this. So, we’re working with Avery, Penguin Random
House, really big publisher, I’m sure many have heard of them, and you know, they have
some rules and some guidelines, but we’re going to give you a chapter. We’re going to give you a sneak peek into
the book. You’re going to get chapter 3, the causes
of insulin resistance before the book comes out. So, the publisher is getting it ready, getting
it all prepared, and you’re going to get that right away. So, we went through some unique stuff today,
you saw some of the illustrations, but that chapter is even more thorough. There’s several topics we did not talk about
today, and you’re going to get to dig into that research and the science behind insulin
resistance. And you’ll see on the next slide here, we
have more of these images we’re happy to share with you. They’re just fun, and they really help you
remember a lot of these teaching points. So, we’ve had so many of our clients tell
us how they just go back, and they read it again, and read it again, and reinforces what
they’re doing. So, this book can serve as that manual, something
to always refer back to, especially when you’re talking to friends and new questions come
up, and you don’t know what’s going on. So, referring back to the manual is really
key. Now, you can save 10 to 15% by ordering today. So, you get free international shipping through
The Book Depository. So, once you get to the website, you’ll see
this Book Depository button, you click that, they’re going to give you a 10% discount off
the cost of the book, and they’re going to ship it to you for free no matter where you
live in the world. I don’t know how they stay in business, but
somehow how they do it. Cyrus Khambatta, PhD: Okay, wait, hold on. Let’s get a… If you if you do live International, internationally,
write the word “foreign” into the chat box. I want to know. I’m curious how many how many people are outside
the United States. Robby Barbaro, MPH: Yeah. It was a good question… So, Maxxe says foreign, I might be pronouncing
that name incorrectly, but Margie foreign. So, okay, how many of you guys are going to
go order it right now at Book Depository and save 10%? I’m hoping every single one of you guys. So, what I want you to do is say, now that
you’ve already written foreign, now I want you to, next, I want you to write “foreign
purchased” in the chat box tonight before we get off this call. Go to Book Depository, save 10%, and get the
book to wherever you live in the world. This includes Canada, so free delivery to
Canada, which is a big deal. It’s a really big deal. So, make sure to do that. Somebody is asking me, if I already pre-ordered,
do I automatically get the kitchen bonus. So, these are going to be live bonuses, we’re
going to be doing in January. So, you’re going to get your links, you’re
going to get emailed the link to join the live master class. That’s going to be happening here. So, you got to make sure to order now and
then you’ll get your link. Okay, excellent. Tammy already purchased the book. We have a foreign purchase already, I like
it. And Maxxe, that could be it, already ordered,
as well. Lauren ordered from Canada, Vesna ordered. So, that’s fantastic. I’m glad you guys are using this feature. Let’s just talk about some of the people who’ve
been working in the program, Cyrus. Success is contagious, right? It’s highly contagious. Cyrus Khambatta, PhD: No doubt, no doubt. Robby Barbaro, MPH: I mean, you gotta look
carefully on the screen because the pictures aren’t that big. Look at the face on the left, and look at
the face and the body on the lower right. Okay, this is David Rivest, and he just had
a dramatic turnaround. I was actually editing a video of his today,
and his A1c is now 5.4%. He’s lost well over 70 pounds, and he is just
a great example, a great example. So, he’s one of many people. You can see other testimonies on the screen
here. Now, we have another screen of slides here,
and it’s hard to read the word, so I’m going to read some of it to you. But basically, this woman on the left, she
has lost 26 pounds, her A1c was 9, she dropped to 6.2, so she’s on her way to getting diabetes
gone completely. So that’s in the prediabetes range. We have a type 2 on the right here, they lost
3.5 pounds in a week. Now it’s very, it’s actually very normal in
the beginning to lose a significant amount of weight. Blood sugar was cut in half, and this person
is saying that they’re eating plenty of food. Plenty of food and enjoying it. On the next slide, we have another example
of a person dropping their A1c from 6.1 to 5.3. On the right is an A1c of 7.3 down to 5.9. But again, we’re not just looking at A1c here
when we’re talking about taking full control of your health, all right. You can definitely… There’s a lot of ways to lower your A1c. It’s more important how you lower your A1c,
all right? So, additional health markers are improving,
cholesterol dropped from 198 to 147 here. Triglycerides to 228 to 165. She had her LDL dropped from 121 to 88. So, the number one killer of people living
with all forms of diabetes is heart disease. So that LDL number that we talked about earlier,
is a big deal, and something to pay attention to. We wouldn’t want you to trade one disease
for another, alright, especially our nation’s number one killer. We have more testimonies. We go on, and on, and on with testimonials,
guys. So, this one in the lower left here, A1c went
from 7.2 to 5.9 in three months. Three months, all right. Here we go. We have an A1c down from 5.8, which put them
in the prediabetes range down to 5.3, so that person reversed prediabetes. We have a type 1 in the lower right corner,
A1c of 6.0, for a person living with type 1 diabetes is fantastic. Absolutely fantastic. So, I want to just remind you guys… That’s actually the last slide. So, that’s the last slide here. You can go back up. Now, grab the book guys. Pre orders mean a lot, this can be a great
Christmas gift, this could be… If you already bought one copy, maybe think
of somebody else you could purchase one for. We want to… First off, you guys are gonna love the book,
let’s start there. And we also, for a lot of you on this webinar,
you’ve already had success, you’ve been sharing that in the chat box. Help us get this message to more people. Join the revolution. We are, you know, we’re not really acknowledged
in the world of diabetes health, not really having a seat at the table when it comes to
eating carbohydrate rich food to lower your A1c, lower your fasting blood glucose, lower
your cholesterol, lower your triglycerides, get to your ideal weight, and like Cyrus said,
eat a lot of food. That’s what you get to do here. Let’s get more and more people knowing about
this. Cyrus Khambatta, PhD: Absolutely. And one thing that our publisher also told
us to do was to get many thousands of pre-orders. So, we’re on a mission to try and get 5000
pre-orders. And the reason for that is because in the
process of getting a lot of sales, you know, in the first part of the you know, the first
week or the before the book even comes out, that helps this book turn into a best seller. As soon as a book turns into a best seller,
then it simply travels farther. It gets to more bookstores, it gets distributed
online, it becomes more visible. More people find out about it, more people’s
lives change. We’re really trying to reverse insulin resistance
in 1 million people, so every action that you can take towards helping this book succeed,
makes a big difference for us and we really appreciate it. Robby Barbaro, MPH: Yeah, absolutely. And it’s also it’s at a discount everywhere
right now. So good time to save a little bit of money. Cyrus Khambatta, PhD: Absolutely. Robby Barbaro, MPH: Let’s see if there’s any
questions that have been submitted. We can go look… Cyrus Khambatta, PhD: Yeah. Let’s get to the questions for sure. Robby Barbaro, MPH: We have a question document. I’m not so sure if we do have one of those… Slack, webinars. That’s right. That’s exactly where it is. Boom. Okay. All right, here we go. This is from Brian. After, five months ago, my fasting blood sugar
level was 180 or so, I did a five day fast until my blood glucose finally got under 100. I take no meds. At the Costa Rica retreat, folks on insulin
are getting off of insulin and getting blood sugar levels under 100 on three days. How does eating beat fasting? How does eating beat fasting for getting blood
glucose down? Cyrus Khambatta, PhD: Okay, so let’s put it
this way. Eating is not necessarily… I don’t want you to think about it as though
eating is going to beat fasting, or fasting is going to be eating. They’re two different mechanisms that have
different effects, and they work differently, but they both achieve the same outcome. The outcome that both fasting and eating a
low-fat, plant-based, whole-food diet achieve are blood glucose reduction, cholesterol reduction,
blood pressure reduction, and weight loss. Those are just four of them, you know, top
things that I can think of, but there’s actually many others. When you eat, and you’re consistently eating,
but just shifting towards more low-fat, plant-based, whole-food, what ends up happening is that
you end up gaining insulin sensitivity, you end up getting rid of excess fat stored inside
of muscle and liver, and you sort of allow tissues to regain their normal physiology. That ends up dropping your blood glucose,
your cholesterol, your blood pressure, the amount of insulin in your blood, and your
biomarkers start to improve, and they start to improve quickly. You can absolutely lose weight on a whole-food,
plant-based diet, it’s just going to take a longer period of time, than it would if
you were doing a strict fast. So, if you decided instead you were like,
“You know what? I’m going to do a water fast. I’m going to go over to True North and I’m
going to just not eat food for the next 30 days under medical supervision.” You will also decrease your fasting blood
glucose, and your post meal blood glucose, and your insulin levels, and your body weight,
and your cholesterol levels, and your blood pressure. You will, you’ll just do it faster. Because there’s zero food intake, there’s
zero energy coming into your mouth, and from a thermodynamic perspective, if you’re taking
on the zero calories, you’re going to expend more calories in the process. So, both of them achieve the same outcome. It’s just a question of which one’s going
to get you there faster. If you’re in a situation where you got to
lose 100 pounds, then fasting is something that can definitely accelerate the rate at
which you get there. What we recommend in the Mastering Diabetes
Method is actually to do both at the same time. We teach you how to eat a low-fat, plant-based,
whole-food diet, and to do intermittent fasting, and the combination of the two of those helps
you decrease weight, and it helps you further accelerate the rate at which you lose weight. Robby Barbaro, MPH: Perfect. Okay, good stuff. Cyrus Khambatta, PhD: Zach asks a question. Says can this work for LADA? Okay, LADA is latent autoimmune, autoimmune
diabetes in adults. It’s also canonically referred to as type
1.5 diabetes. Zach, we have actually… I would argue that we have more experience
with type 1.5 diabetes than almost any coaching program that I’ve ever heard of. And the reason for that is twofold. Number one, we can teach you how to, we teach
a lot of people how to determine if they might be living with LADA, using a combination of
their C-peptide, as well as diabetes antibodies. But in addition to that, we have found over
the course of time that eating a low-fat, plant-based, whole-food diet living with type
1.5 diabetes, incredibly helpful, incredibly helpful. We have many people who’ve come through this
approach, and found that their insulin needs were cut dramatically. You can cut type 1s insulin needs by like
50%, 60% over the course of three to four months. But in somebody with type 1.5 diabetes, who
actually has a lower insulin requirement than most people with type 1, you can actually
cut insulin requirements even more. So, we have some type 1.5s in our program
that are controlling their blood glucose exquisitely, and they do it using something like 4 to 6
units of insulin per day, and they’re capable of eating lots of carbohydrate energy, and
their blood glucose is more stable. So, the answer is yes, we can actually help
you. And if that’s what you’re concerned with,
you’re in the right place. Robby Barbaro, MPH: The answer is yes. Okay. And now there’s a key nuance here, I want
to address Cyrus. Zach is asking, and this is a real concern,
I’ve heard this from a lot of people. This is a type 1.5, and they are currently
not insulin dependent. So, the concern is, “Hey, if I start eating
all this fruit, all these potatoes, isn’t that gonna make my existing beta cells work
very hard and exhaust them?” So, maybe you can tell them about Nina’s experience? Cyrus Khambatta, PhD: Oh, okay. Okay, so we have a client who has a very low
C-peptide value, extremely low C-peptide value, to the point where her C-peptide at the beginning
was 0.4 nanograms per milliliter, and that is considered below the threshold of… It’s like below the lowest threshold. So, with a C-peptide of 0.4, I suspected that
she was going to require insulin in order to control blood glucose. Her doctor suggested that she was going to
need insulin. So, we prepared her mentally and physically,
and she became okay with the concept of injecting insulin. But before we started injecting any insulin,
she started to really drop her fat intake and eat more carbohydrate rich foods from
whole sources. And what she found was that she went from
eating about 75 grams of carbohydrate per day to 150, to 200, to 250, to 300, to 400,
and now she’s up between 450 and 500 grams of carbohydrate per day, using zero units
of insulin. She has never once opened her insulin vial,
it is sitting in the fridge and it will remain in the fridge. Not only has she not injected a single unit
of insulin, her A1c dropped from 6.7, to 6.2, to 5.8. She now has a 5.81 A1c, living with type 1.5
autoimmune diabetes, injecting zero units of insulin per day. She’s never had this good blood glucose control
in her entire diabetes career, and she is incredibly happy that she can finally control
her blood glucose with precision. And she also suspected just like me and her
doctor, that she wasn’t gonna be able to do it, and she, the results speak for themselves. Robby Barbaro, MPH: Absolutely. And the point is, is that if you’re in that
situation, you’re going to really want to optimize the method, and do it specifically
as taught. Mina is following all of the four tenets of
the method for sure. And intermittent fasting may or may not be
necessary for some people with 1.5. So, basically at that point you want to do
three of the four. That’s all you’ll need. And the point is, you can measure this stuff. You can measure the stuff objectively, you
can see what’s going on in your body, you can get your C-peptide tested repeatedly. And you can see that by maximizing insulin
sensitivity, that the insulin your body is producing is likely, can remain to be enough,
and that you’re actually not exhausting your pancreas at all. You’re not. And that you’re actually, in lot of cases,
if you’re doing low carbohydrate diet and you’re trying to mix in even a little bit
of carbohydrate, that’s when you’re really going to tax your pancreas because of the
insulin resistance you have. So, hope that’s helpful. We’ll go back to the spreadsheet that we have. We have a question saying, “I need to gain
weight. How do I do that on a low-fat, plant-based,
whole-food diet?” The first thing I just want to say, I’ll let
Cyrus answer that one, but the first thing is, I just want to say double, double check. Again, you can answer in the chat box, but
make sure you’re not living with an autoimmune version of diabetes. So, a lot of people sometimes are living with
type 1.5 diabetes, and they’ve been misdiagnosed with type 2, so they’re eating a lot of food
but yet they’re still losing weight, and that can be something to pay attention to. So, Cyrus how do people gain weight in general
on a low-fat, plant-based, whole-food diet? Cyrus Khambatta, PhD: Okay, so in general
how to gain weight on a low-fat, plant-based, whole-food diet? Well, let’s think about it from the opposite
perspective. There’s only one way to lose weight. The one way to lose weight is to take on,
consume less calories, than you are burning, okay? So, if your energy intake is less than your
energy expenditure, then you will lose weight. From a thermodynamic dynamic perspective. That’s the only explanation. That’s the only thing that has ever been true. That’s the only thing that ever will be true. So, if the way to lose weight is to take on
less calories than you’re burning, the way to gain weight is to do the exact opposite. You have to take on more calories than you’re
burning. Okay so, I have been in this situation myself,
and we’ve actually coached a lot of people going through this process as well. What you want to do is find a way to migrate
towards eating foods that are more calorie dense, that’s number one. So rather than eating things like tomatoes
and cucumbers and cauliflower and broccoli, which is nutrient dense, but calorie poor,
you want to migrate to eating things like mangos, and bananas, and dates, and when you
do that you, every single bite you’re taking on triple, quadruple, five times as many calories,
and that’s going to help accumulate and increase the total number of calories that you’re eating
for the day. So number one, you want to sort of stack the
carbs in your favor by moving your diet towards more calorie dense options, and a little bit
away from less calorie poor options. And then number two, the other thing that
you really want to do, is increase the number of times that you eat per day. This is actually a really fun experiment,
right? Because most people are trying to always limit
how much food they’re eating and control their portion size, but in this situation, you actually
get the opportunity to eat more food. So at each meal, you want to eat slightly
larger portions, and then if possible, you also want to add another meal, maybe sometime
in between lunch and dinner, and by doing a combination of migrating towards calorie
dense foods, maximize the portions of each meal and adding another meal, it’s actually
pretty easy to start gaining weight. And once you do it, you’ll feel like a normal
human being, and you’ll be able to achieve your ideal body weight without too much trouble. Robby Barbaro, MPH: Perfect. Okay, so let’s see. We have a question here. Question about the glycemic index, and the
glycemic load, and how they impact insulin resistance. So, we wrote about that extensively in the
book, and I just want to make one point when it comes to those two things. I want you guys to remember this. The glycemic load, glycemic index, both, they’re
looking at a short term metric, okay? They are two scales that are not thinking
about your long term health. It’s like, “Okay, what do I gotta do to
make it so when I eat this meal, but my blood glucose level two hours later is good?” Okay, it’s a short term question. And that’s why something like Snickers actually
is quite good, and actually has a low glycemic index for something like Snickers, whereas
you look at something like watermelon has a higher glycemic index, okay. Now, what they’re missing here is that, yes,
you can add fat to a meal, you could add fat to a meal and all sudden that blood glucose
reading two hours after might be better. But what happens four hours down the road? What happens six hours, what happens in the
fasting state the next morning? It’s a completely misguided system. So, a broken clock is right twice a day, okay? The glycemic index, it can be used, it gets
some beneficial information by accident, not because of the scales themselves are actually
really, really good, and applicable across the board. They’re faulty, because if you actually use
them, then you would need Snickers bars. You would add avocado to your meals to make
your glucose better two hours later. That’s what these scales would do for you. It’s short term, it’s missing the picture
of what truly leads to maximize your insulin sensitivity and reverse insulin resistance. So that’s the key point I want to drive home
about that tonight. We have more in the book, and I can’t wait
for you guys to get the book. Cyrus Khambatta, PhD: Okay, I just had an
epiphany as you were talking because that was a really good explanation. Correct me if I’m wrong, but the same short
term tunnel vision that people use when applying the glycemic index, is very similar to the
tunnel vision that people who eat a ketogenic diet apply to their blood glucose management. Because they say, “Oh, look. If I eat these really high fat foods, then
my blood glucose for the next two to three hours is rock solid. Point, I win, I got this right.” But what they’re not paying attention to is
what’s going to happen 12 hours later, what’s going to happen to the lipids inside of their
blood? What’s going to happen to them three weeks
down the road? What’s going to happen when, over the course
of time, their brain becomes insulin resistant, and they’re at an increased risk for cognitive
decline and Alzheimer’s disease? What’s going to happen to their kidney? What’s going to happen to their liver, what’s
going to happen to their muscle tissue, right? So, it’s this tunnel vision approach that
most people in the diabetes world are always taking, where they’re saying, “I want to
know exactly what’s… Going to show me what I can do right now.” But not looking at the bigger picture. And what we’re trying to tell you to do is
look at the short term, it’s important, but also look at the long term, because if you
don’t look at the long term, then you’re missing half of the equation. Robby Barbaro, MPH: That’s right. And you’re going in that what’s gonna happen,
what’s gonna happen line, the other question is what’s going to happen to my ability to
eat foods rich in glucose? What’s going to happen to my ability to eat
these well-established healthy foods like potatoes and fruits, and stuff like that? It goes downhill. So, again, the glycemic index, it can be useful,
but not for the right reasons, because it gets lucky. There’s better ways to look and decide what
foods to eat to control your blood glucose than those systems. So, I hope that’s helpful. All right. We answered all the questions on the on the
spreadsheet. So I know Kylie has been very active in the
chat box, giving you guys direct answers. So, a lot of you asked the question, it just
goes to you directly. You don’t see it in the in the entire chat
box. So thanks for joining tonight, guys… Cyrus Khambatta, PhD: So, there was a question
actually from Marion. She says, “How can you prove that Kido remark?” So basically, the statement that I just made
earlier. Marion, I think it’s actually a good question,
I’m actually glad you asked me this question. I can prove it in sort of a number of ways. Number one, talk to any person who’s eating
a ketogenic diet and ask them to eat two fruits. Ask them to eat one fruit, or ask them to
eat two fruits, and watch what happens to their blood glucose within the next two hours,
okay. Just like we were talking about earlier, in
a high fat environment, carbohydrate metabolism doesn’t work as well. Number two, if you look into the evidence
based research, and you go deep, and deep, and deep, and deep, and deep, what you’ll
find is that people who eat higher fat diets lose their carbohydrate tolerance, the two
of them are opposed to each other. So, when you eat for insulin sensitivity,
your carbohydrate tolerance goes up, as your fat intake comes down. When you eat for insulin resistance, your
fat intake goes up, and your carbohydrate tolerance goes down. The two of them are impossible to keep. You can’t have a high fat diet, and a high
insulin sensitivity. You can’t have a low fat diet, and a low insulin
sensitivity. The two of them are always diametrically opposed
to each other. So, if you go into the research and you actually
read this, that’s what you’ll find. One of the things that I learned early on
when I was studying in grad school was that the way to make… The way to induce diabetes in either laboratory
animals or humans, when you’re performing a research study, is to feed a high fat diet. You don’t induce insulin resistance and diabetes
by eating a high sugar diet, it just doesn’t happen. If that did happen, then the research would
be full of papers that basically say, “We induced insulin resistance in this period
of time using a diet that’s high in sugar.” They don’t do that. They induce insulin resistance and diabetes
using a diet that’s high in fat, especially saturated fat. And as soon as you do that, then you reduce
carbohydrate tolerance, which then makes an individual insulin resistant. And as a result of doing that, the risk for
diabetes goes up, and it goes up dramatically. So, there’s many sort of pieces of evidence
that you can kind of piece together to understand how a ketogenic diet is actually going to
operate in the long term. There’s very little evidence to suggest that
operating in a high fat environment for a long period of time is beneficial for tissues. There’s a lot of evidence to suggest that
operating in a high fat environment for a long period of time is actually detrimental
for tissues, including your liver, your kidneys, your muscles, your liver… Your liver, your kidney, your muscles, your
brain, and your heart. Those are five very important tissues. And there are individual pieces of evidence
that show that high fat diets can actually decrease health of tissues, of all five of
those tissues, and if you are operating a high fat environment for a long period of
time, chances are that all those tissues are going to suffer consequences in the long term. Robby Barbaro, MPH: There you go. Okay, guys, this has been really fun. Appreciate you all joining. I wish you all have a great holiday season
here. Cyrus Khambatta, PhD: Thank you guys so much
for showing up. I appreciate it. Had a great time tonight. And I hope you guys learned something in the
process. Robby Barbaro, MPH: Okay, and let’s see if
you bought the book tonight. I want you to write “tonight” in the chat
box. Cyrus Khambatta, PhD: Oh, that’s a good one. Robby Barbaro, MPH: Write “tonight”, and
so okay… Let’s see. Cyrus… (inaudible), not everybody. All right, good, good, guys. I’m really glad to see you guys. (inaudible) and know you’re gonna love the
book. Really, really confident in that. Cyrus Khambatta, PhD: There’s no question,
(inaudible) will not be shipped until February 18th. Is there any way to get it sooner? Unfortunately, Sharon, there is no way to
get it sooner. We can’t even get a copy in on our hands
sooner than that. Because that’s the release date. So, everybody has to wait until that date. My family members, my cats they all have to
wait until that day too. Robby Barbaro, MPH: Yep. Yeah, they haven’t they haven’t even printed
the hardcover yet. So, everybody’s waiting for that. We are all in the same boat. But this is great to see guys, I’m seeing
a loud tonight’s. This is really, really wonderful. Cyrus Khambatta, PhD: Michelle says, “We’ll
order after the webinar”, thank you so much, Michelle, appreciate it. Robby Barbaro, MPH: Cool. Cyrus Khambatta, PhD: Alright guys, have a
great night. It’s been fun hanging out and we will see
you in the near future again. Robby Barbaro, MPH: See you.

16 Replies to “Causes of Insulin Resistance — New Material from Our New Book!”

  1. So excited for the book!!!! Love this so much. So glad you guys did this. So many out there needing this information.

  2. Insulin Resistance didn t start w Keto / Low Carb.
    My mom became Type 2, she was never a big fat or meat eater but she always loved her bread & pasteries. And grain carbs & all types of sugar r rising triglyserids / fatty acids + some bacterias r making them as well. So Low Carb Low Fat might work w Meat & Veggies 🧐

    https://www.sciencedaily.com/releases/2015/09/150910164220.htm

  3. How long is the pre-order deal going to last? We're in the process of moving cross-country and all our banking information will be changing.

  4. Just for the record just about every diet in the planet creates nice losses for the first couple weeks.
    I'm not knocking your diet because actually I think you guys are healthy

  5. Tonight ~ I tried to order the book thru book depository and it rejected my payment. Bank says everything is fine. No way to contact them. Tried to contact you guys thru chat but didn't work either. Very Frustrating. ~!!!

  6. i love you guys ! since i got educated from your videos and speeches ( and i am still learning ) i got to have control on healthy fats and now i am in the place where we got to make avocados our friends…i managed to use fats as a supporter for avoiding the risks of hypo's …it is all about the combinations of the foods, the healthy lifestyle by having activities ( and workout ) throughout everyday and being very present on what you re doing and how …love your work ! keep going !

  7. I was expecting more science and less assertions. Anyway, I'll recommend the book. Do you've any study showing that fruit and/or fructose are better for diabetes? Does fructose require less insulin for correct metabolism or it's about the same?

Leave a Reply

Your email address will not be published. Required fields are marked *