Dr. John Mc Dougall explains the role dietary fat plays in diabetes.

1. DiabeticLife4U.com Presents
Dr. John McDougall’s
Comments on the
Role Dietary Fat Plays
in Diabetes

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3. Dr. McDougall
Overcoming the
Challenges of Diabetes

4. Who is Dr. John McDougall?
Dr. McDougal is an MD and nutrition expert who teaches better health through
plant-based nutrition. He has been studying, writing, and speaking out about the
effects of nutrition on disease for over 30 years. He is the author of numerous
books on dietary and lifestyle wellness.

5. Fat Paralyzes Insulin & Makes Diabetes Worse
In an article published November 2012, in the online issue of Diabetes Care,
written by Howard A. Wolpert titled, Dietary fat acutely increases glucose
concentrations and insulin requirements in patients with type 1 diabetes:
Implications for carbohydrate-based bolus dose calculation and intensive
diabetes management.

6. Fat Paralyzes Insulin & Makes Diabetes Worse
Wolpert discovered that evidence of dietary fat” increases glucose levels and
insulin requirements” highlighting the “limitations of the current
carbohydrate-based approach” to insulin dose calculation suggesting that
“dietary fat intake is an important nutritional consideration for glycemic
control in individuals with type 1 diabetes.”

7. Dr. McDougall’s Comments
“In most people’s minds (including medical doctors), carbohydrate
(sugar and starch) is the cause of diabetes. One result is that diabetics
manage their disease and medications by ‘carbohydrate counting.’

8. Dr. McDougall’s Comments
According the American Diabetic Association this meal planning
technique is used to keep your blood sugar in control by keeping track
of how many carbohydrates are consumed. Although carbohydrate
calories do count in the sense that the blood sugar goes up right after
eating a meal, this effect does not make the underlying disease of
diabetes worse.”

9. “This ineffectiveness is caused by lack of insulin production (as in
classic type-1 diabetes) or is due to insulin resistance (as in type-2
diabetes). This study shows that dietary fat reduces insulin activity. (In
this case the insulin injected by a person with type-1 diabetes, but the
same is true for insulin produced by the pancreas, as in a person with
type-2 diabetes.)”
Dr. McDougall’s Comments

10. Dr. McDougall’s Comments
“This ineffectiveness is caused by lack of insulin production (as in
classic type-1 diabetes) or is due to insulin resistance (as in type-2
diabetes). This study shows that dietary fat reduces insulin activity. (In
this case the insulin injected by a person with type-1 diabetes, but the
same is true for insulin produced by the pancreas, as in a person with
type-2 diabetes.)”

11. Dr. McDougall’s Comments
“Contrary to popular belief, refined sugars actually make the body’s
insulin work more efficiently. When the refined sugar content of an
experimental diet of people with mild diabetes was doubled from 45
percent sugar to 85 percent sugar, every measurement of their diabetic
condition, including fasting blood sugar, fasting insulin levels, and the
oral glucose tolerance, showed that their diabetes improved.2 ”

12. Dr. McDougall’s Comments
“The researchers concluded, “These data suggest that the high-
carbohydrate diet increased the sensitivity of peripheral tissues to
insulin.” The increase in insulin’s sensitivity (efficiency) counteracted
any blood sugar-raising effects from consuming more carbohydrates
and calories. ”

13. Dr. McDougall’s Comments
“Therefore, diabetics should be “fat-counting,” not “carbohydrate
counting” in order to improve their underlying disease. Almost all type-
2 diabetics can be cured of their disease by strictly avoiding fat (and
the weight loss that follows eating starches, vegetables and fruits).
Type-1 diabetics will find their insulin needs decreasing by about 30%
when they avoid the fat and add the carbohydrate. All people, with or
without diabetes, will find great improvements in their health from this
simple dietary change.”

14. Bibliography
1) Wolpert HA, Atakov-Castillo A, Smith SA, Steil GM. Dietary Fat Acutely Increases
Glucose Concentrations and Insulin Requirements in Patients With Type 1 Diabetes:
Implications for carbohydrate-based bolus dose calculation and intensive diabetes
management. Diabetes Care. 2012 Nov 27
2) Brunzell JD, Lerner RL, Hazzard WR, Porte D Jr, Bierman EL. Improved glucose
tolerance with high carbohydrate feeding in mild diabetes. N Engl J Med. 1971 Mar
11;284(10):521-4.
https://www.drmcdougall.com/misc/2012nl/dec/fav5.htm

15. Additional Sources of Information
https://www.drmcdougall.com/about/
https://www.drmcdougall.com/misc/2009nl/dec/diabetes.htm
https://www.healthinsurance.org/glossary/pre-existing-condition/
https://www.drmcdougall.com/about/dr-mcdougalls-story/
https://www.drmcdougall.com/health/education/videos/mcdougalls-moments/cure-type-2-diabetes/
https://www.drmcdougall.com/health/education/health-science/hot-topics/medical-topics/diabetes/
https://www.drmcdougall.com/misc/2012nl/dec/fav5.htm
http://dtc.ucsf.edu/types-of-diabetes/type2/treatment-of-type-2-diabetes/medications-and-therapies/type-2-insulin-
rx/calculating-insulin-dose/

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