Doctor's Note

Plant foods may also protect against diabetes by replacing animal foods. See my previous video: Why is Meat a Risk Factor for Diabetes?

So what if your entire diet were filled with plants? See Plant-Based Diets and Diabetes. Some plants may be particularly protective:

Unfortunately, cinnamon has fallen out of favor (Update on Cinnamon for Blood Sugar Control).

Here’s my ever-growing series on the science behind type 2 diabetes:

For more on the estrogen connection, see Relieving Yourself of Excess Estrogen and Breast Cancer and Constipation.

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  • Noe Marcial

    related to sugar levels and diabetes.. it us a tea spun of Amla something good to eat every day? ( )

    i and big part of my family are taking it every day (apart from the wfpbd in some of us…) and i wonder if it is there any other study on amla and diabetes and more interesting Amla and cholesterol , for me is really amazing that just a quarter of tea spun of amla can reduce to half LDL and Triglycerides in a person to use it at least as a treatment in cases where the person don’t want to change his eating habits to treat the cause of the problem.
    it seems to be fare way more safe than some commercial drugs with the side effects.

    • John

      I was also impressed by Dr. Greger’s description of the health benefits of amla. The taste is pretty horrible by itself, so I found a couple of ways to eat it: fermented in a sauerkraut, it tastes just like pickles. The Indian lady at the grocery store said she ate it pickled. Also the powder can be put into hummus, preferably one like Trader Joe’s Mediterranean that is not already very sour. I am interested in your tea, but I don’t know what other teas to mix it with. Good idea!

      • Joseph Gonzales R.D.

        Check out a better breakfast video! Let us know how how you end of taking it?

        • Noe Marcial

          Well i bougth amla dried (the whole fruit) that is really hard, so it is difficult to make powlder from that, so i put it on water in the frige and then i put the whater and the amla in a banana smothi with blueberries, some spinach, strawberries and more frozen berries and 2 spoons of flax seed. it is delicius

          p.s _300 g of amla cost in Spain 3 euros. when amla powlder it is much more expensive here

        • Shivamoon

          I mix amla powder into a big bowl of oatmeal with a little turmeric, ground cloves, cardamom, and ginger. I add soy or almond milk and sometimes date sugar. I don’t even taste the amla.

    • Joseph Gonzales R.D.

      I think he still does. We are pretty good to updating information, but always good to double check! Other videos on amla. Some research suggests amla works to lower cholesterol like statin drugs.

      • Noe Marcial

        From the study you have post the conclusion “In view of the above findings, it is suggested that Amla produced significant hypolipidemic effect along with a reduction in blood pressure. Addition of Amla to the currently available hypolipidemic therapy would offer significant protection against atherosclerosis and coronary artery disease, with reduction in the dose and adverse effects of the hypolipidemic agents”
        it is even better! amazing !! apart from lowering cholesterol its does so with blood presure !! AMAZING litle fruit

        • Joseph Gonzales R.D.

          Yes. Of course that is only one study, but it sure sounds promising!

          • Noe Marcial

            by the way we are talkin about a berry… full of antioxidants so it is not something for prescription, it is something that was eated for hundreds of years…even do we may find how much is safe how much is not safe or for who is very good and for who is not any other healthy food..

    • Psych MD

      FYI, virtually all the studies cited here are freely available, at least in abstract form, at:
      Typing amla in the search box currently yields 412 results, the most recent being a study published two months ago.

  • Jim R

    At about 35 seconds, you say “so not only do plants provide antioxidants but boost our own anti-(??? unnecessary prefix?) endogenous antioxidant defenses…” which is missing from the transcript, yet to me is perhaps the most significant thing you say in this video. Until now, I believed that the antioxidants from plants remained for a short time in our bloodstream where they did a small amount of good quenching what ever free radicals they bumped into, until the liver removed them. Now however, I understand that plants can put the most powerful antioxidants such as SOD right into the cells where they do the most good. I’d read that ashwaghanda can do this. This is HUGE! It shows the tremendous healing power of plants.

    • Joseph Gonzales R.D.

      I think he was just taking a sip of alma smoothie when he slightly hiccuped. It should read just as you have it (“so not only do plants provide antioxidants but boost our own endogenous antioxidant defenses whereas on the conventional diabetic they get worse”). Thanks for the catch and forgive the mix-up. We’ll add this to the transcripts ASAP!

      • Wade Patton

        amla? (typpo)

    • Darryl

      Jim R, I happen to think upregulation of endogenous antioxidant response by phytochemicals, via to their prooxidant activity, is more important than their direct antioxidant activity at their small absorbed concentrations. More in these past comments: 1, 2, 3, 4, 5

      I also suspect the prebiotic effect of unabsorbed polyphenols and fermentable dietary fiber on gut microbiota and permeability may have a more pronounced effect on metabolic disorders than their absorbed portion. By reducing post-prandial endotoxin absorption, polyphenols may reduce the inflammatory responses that contribute to non-alcoholic fatty liver and insulin resistance.

  • BB

    I have a question about fiber. I recall a segment (possibly in a Dr. Greger video?) to the effect that in theory, indigestible matters other than dietary fiber could play a similar role to fiber (though I assume there’d be a safety issue to examine here…). This leads me to ask, what does the scientific literature say about the safety, dietary benefits and drawbacks of geophagia, that is people eating soil? It appears there are places where people practice this, and one would think that humans could have resorted to this practice in the past during hard times or in other circumstances. Was the human digestive system designed to be able to process soil for minerals, B12 and indigestible matters acting as fiber, when food ran out??? Thank you.

    • Joseph Gonzales R.D.

      Interesting question. What you describe sounds like a pica – “characterized by an appetite for substances that are largely non-nutritive, such as paper, clay, metal, chalk, soil, glass, or sand.” I’m trying to find what fiber
      video you’re referring to. Perhaps scroll thru the videos and see what you find? I have seen zero research on eating soil so I cannot really say with certainly. For more on this discussion on B12 check out my I comment here. Let me know if any of this helps?

      Best in Health!

      • vegank

        Hi Joseph
        It is interesting that you mention pica, is it true that it’s caused by B12 and magnesium deficiency ?
        (My child used to have pica even when given supplements)

        • Joseph Gonzales R.D.

          I don’t think so, but I am not entirely sure it’s etiology. Hope your kiddo is okay!

          Micronutrient deficiencies are a due to pica symptoms, not necessarily the other way around, at least according to this study. I admit I am not an expert on this topic. I suspect there are many causes of pica. Children and pregnant women can develop pica. OCD or eating disorders may be a factor.

          • Adrien

            Even more interesting than the question about geophagy is the pica thing. Never heard about that! That seems really strange.. Just looking at geophagia and pica on wikipedia. They say pica is in the DSM, but orthorexia isn’t yet.
            Just reading about this for 5 min, it seems that we know this since middle ages. I didn’t know that! It’s fascinating..
            I will never do something like that, why those people are doing this?

          • Joseph Gonzales R.D.

            Just my two cents on “Orthorexia”… it’s a made up term that often gets used as a legit definition. Wiki is right DSM has not identified it as a term. Eating heathy and wanting to make conscious choices for our families makes logical sense. The reason I don’t like the word is because it puts those who strive for a healthy diet into an inferior category, where they become labeled perfectionist or idealist. There is more to the story, as one of my dietitian colleagues writes.

            Yes, Pica has been around for many years. Ancient traditions for some cultures I believe.


          • Lawrence

            Mr. Bellatti gets it exactly right. Thanks for posting. And, you, sir, are on top of your game in this thread. Great work!

          • Joseph Gonzales R.D.

            Very nice of you to say. Thanks, Lawrence. If interested in Mr. Bellatti’s work check out Dietitians For Professional Integrity. He focuses on the need for transparency within the Academy of Nutrition and Dietetics regarding important issues like funding, corporate sponsorship, and “educational” sessions tied to Big Food. Dr. Greger mentions the same issues in his videos about the Academy of Nutrition and Dietetics and Big Sugar.

          • Adrien

            Thanks for the link, I read it, very interesting and very sound. I completly agree with what you say.

          • vegank

            Thank you for the information ! He stopped (pica) at age seven , which was a relief.
            People kept recommending mega dose of supplements which wasn’t convincing. Now that you point out that the pica may have caused the deficiency( i.e. the other way around), it makes much more sense (he has a neurological disorder).
            He was into Play dough as well , and people would speculate that he is craving salt, but this did not make sense when he had pretty much the same if not a healthier diet than his peers. Perhaps there is an OCD factor as well eg. alleviating his own anxiety in a crowded social situation.
            Thank you anyway , it is always good to discover other & more sensible theories even after years !

          • Joseph Gonzales R.D.

            Just glad he’s healthy!

          • vegank

            Oh yes, he’s very healthy & active and only eats edible stuff now : )
            Thanks for your reply to my off topic question .

      • BB

        I finally found the video, it was this one (the topic is discussed in the first minute):

        I think it could be interesting to keep the geophagia issue on the radar; maybe something will eventually come up in the scientific literature…

        Thank you for the link to your comment on B12, it is an interesting discussion.

    • Charzie

      Not about fiber, and OT, but also a question about soil… When I became a mom I often wondered why babies compulsively mouth everything, despite the explanation that was how they found out about their world…through their “most developed sense”. But some babies seem to do this long after they have distinctly developed taste preferences! They will happily mouth a disgusting dust bunny wrapped around a lump of something unidentifiable, but yet refuse a food item based on taste or texture preferences, so I never bought that explanation. If you consider that outside of modern times, in nature crawling babies would be on the ground, as in dirt, grass, etc… could all this compulsive mouthing possibly be a way of inoculating ourselves with environmental organisms (despite the “gag factor”), sort of a natural vaccine… and/or a way to get some critical minerals or other components directly, that a quickly growing human might require? Any thoughts or references would be appreciated since I am really curious.

      • Matthew Smith

        Dr. Greger said in a video here that he has feed some of his Cornell students their own feces. I do not know if this is controversial or not. Vitamin B12 and K2 synthesis is largely at the end of the digestive track, and less is adsorbed. Coprafashia (the eating of feces) is found in children, sick, and the elderly. Are they deficient in the nutrients that come at the end of the digestive track? I think he suggests that eating feces is a possible vegan way of getting nutrition that is found in animals in a more sound and juridicious way, ie, the argument that animals provide a necessary nutrient is flawed and is drawing research into an inescapable morass and quagmire. Research for a food that mimics end of digestion products would be a more judicious use of nutrition’s research. I believe that this could include fermented foods. Natto, pu erh tea, and beer have health benefits, a living organism turns these foods into bioproducts that are good for human nutrition or even essential. Some mothers chew food for their children, and I believe this imparts the same health benefits as dirt. Called premastication, it is believed to have some health benefits in our evolution. Pubmed now talks about it as a method of transmitting HIV, to my horror. I think premastication offers benefits from something that is the opposite of fermentation, the foods that have priority due to smaller size, such as the benefits of eating yeast. Yeast can gather iodine and a whole complement of atoms from grape skins even in places where there is very little Iodine or other elements. Is it gathering it from star fall at night? Is the yeast even somehow fertilizing the grape? Is there a microorganism that that has a whole complement of atoms and end of biological process end products for human health? The dung beetle is a plant disperser and plants and animals have evolved with them. It eats dung, and disperses the seeds of the fruit that the animal eats, strengthening their ties. Are we missing a link between ourselves and our food sources? Dr. Greger and others here have shown that food, chicken, wheat, even greens and others, are getting less nutritious. A child’s immune system is built from his mother’s breast milk. Perhaps dirt and premastication are primers as well, as you suggest. Play as a primer for the immune system or even exposure to limiting nutrients might be what we right now are doing on this website. The digestive tract has a large microflora of bacteria. We should tend them better, we should herd our stomach bacteria better. Human nutrition has focused on what an ape might need. Given the trillions of bacteria in us and their importance to us, and the fact that they are the bulk of our stools, perhaps it should include a section on bacterial nutrition, which you as a mother with child have instinctual expertise on. .

    • Fred
  • Noe Marcial

    for YEARS i was looking for a not profit, no dogmatic, no paranic , with no personal interest mixed…. a pure cience web site or source..
    i have to say…
    i found it..
    Go on Nutritionfacts!
    thank you!

    • Joseph Gonzales R.D.

      Very kind of you to say, Noe. Thank YOU!

      • Noe Marcial

        Well… you are part of it. :) so thank you!!

    • Charzie

      Yes, and I find it ultra aggravating when people with whatever preconceived preferences come here and accuse this site of having a vegan agenda, and studies that are “cherry-picked” simply because it doesn’t jive with what they WANT to hear! Are they really oblivious to the fact that Dr Greger is very generously SHARING the innumerable published ongoing scientific health studies that he uses for his own dietary guidance and NOT merely pushing a belief system based on his own thoughts and ideas, like so much of the supposed “information” out there, but on a quest for acquired knowledge??? In a society based on greed, profit, lies, violence, and power, this website is one of the few islands of sanity left with a positive message for not only our body, but our souls. Not having to cause other sentient creatures to suffer and die while vastly improving the quality of my life has been such a liberating and healing force, beyond just the physical! The incongruous practice of killing certain animals for “food” and adoring most others alive, had never made sense to me. I probably suffered as much from my own lack of authenticity as I did from the SAD diet! Thank you Dr Greger for your amazing efforts! Kudos!

      • Joevegan

        Well said and and ditto to your post.

      • I would agree and in my opinion the science currently stacks up in support of eating a WFPB diet with adequate Vit B12 as not only healthier and more ethical but improves the overall environment. As you mention many folks are using information to confirm their current practices…. actually we all do that to some degree. Different folks change for different reasons and at different rates. I work with patients to try and tailor a program that works best for them… but always use the latest science. is a terrific resource for health care professionals and others… the science is fascinating and keeps coming… so you need to stay tuned to keep up.

      • Matt K

        One has reason to be suspicious when not a single video or article on this website talks about a study showing potential benefits of meat consumption. With that said, I can’t really find any except for ones that may mention the essential nutrients present in slices with the fat trimmed…

        • Charzie

          LOL, maybe because one doesn’t exist? Seriously, wishful thinking doesn’t equal reality…we all want to hear good news about our bad habits…like the cigarette companies did for us! If you really need to hear dead animals or their products are *good* for you, just continue to be brainwashed by the profiteers who make a killing (pun intended) marketing them.

        • Veggie Eric

          Correct, this site doesn’t sugar coat the data when it comes to meat consumption and the damage it does to our health regardless if it’s ‘lean cuts’ or ‘grass fed’… It’s still just as damaging. It’s not a popular conclusion for current meat eaters, but I’m glad Nutritionfacts tells the truth and has the research to back it up.. Meat sucks and you should be avoiding it if you care about your health.

          • Brux

            And yet life spans of meat eaters and vegans don’t really show much difference if at all. If meat is so dangerous, outside the test tube why aren’t vegans living so much longer that it is patently obvious to everyone else that eating meat is unhealthy? The main health problem is eating too much and not moving around enough.

            I believe most of the claims of a WFPB diet, but recently that has changed from vegan to whole food plant based … allowing for people to eat what they want. This thing of calling meat toxic … everything you eat is toxic in some way, you turn it all into poop and poop is toxic which is why we get rid of it.

            Everyone has an opinion, and most people on the planet eat meat in some way shape of form, and they are not dying off a significantly younger ages. Within a family we don’t see yet old Aunt Mabel the vegan living to 200 years while Uncle Charlie the carnivore dies at 50.

            There are a lot of factors in life. In his book Outliers Malcolm Gladwell writes about the culture transplanted from Italy to an American city where people did not have heart disease. It was a culture that had a lot of community. They ate meat. There have also been studies about stress, and for my money stress is the killer. Look at people’s social status and it has more to do with their lifespan … and that is due to status and stress. Watch the documentary “Unnatural Causes” that explores this.

            In a very real way, besides having a lot of interesting data, this site is marketing a vegan lifestyle very aggressively, possible past where the real facts and data suggest.

  • Lawrence

    Does anyone out there have actual first-hand experience with Amla that includes both pre- and post-Amla blood tests? If you have such experience and the test results to go with it-and you are so inclined to share that information with us-please do so. And, I thank you in advance for your offerings.

    • Matthew Smith

      I am also interested in our blood work for those who have eaten four Brazil nuts once a month. I have been drinking amla in my tea, but sadly I also take 2 grams of Niacin a day and have had all the benefits, half triglycerides, less than half LDL (28), and 25 percent higher HDL. I think it was the Niacin. Watch out for the skin flush, the burning sensation.

  • chelsea

    is ground flaxseed recommended daily?

    • Joseph Gonzales R.D.

      I think it depends on the overall diet, but surely flaxseed can be taken everyday :-)

      • Brux

        I think whether flax seeds can be taken daily was not the question. The question as I read it was is daily flax seed consumption recommended, i.e. will it do us any good to eat ground flax seeds every day for anti-oxidants or lipotropes or whatever. Or maybe a better way to say that is what is in flax seeds and what is the dosage we should get of it averaged out to a daily dose? What is the recommended regime for flax seeds if there is one?

        • Joseph Gonzales R.D.

          I see. Well, then I would again say it depends on the overall diet (like what if chelsea is eating plenty of walnuts and chia? I never like to assume before knowing more), but yes, flax is generally recommended based on the many health benefits. Thanks for the needed clarification.

          • chelsea

            chelsea is not eating any other source of fat-nuts/seeds .just fruit,vegetables,beans and brown rice .

          • Brux

            Are you basically asking how much flax should you be eating in a day,
            and if there is no specific number, how to look at the rest of the your diet
            and calculate whatever the deficit in omega 3’s would be to get to that
            4:1 O6 to O3 ratio? That is what I sort of intuited from your original comment
            because saying to eat it daily, there is presumable a specific reason to do

          • Joseph Gonzales R.D.

            Oh I forgot to mention if you’re looking for info on how to find a good ratio Dr. Greger discusses, How do you achieve a good omega 3 to omega 6 fatty acid ratio? in his Q&A.

          • Joseph Gonzales R.D.

            Definitely suggest using some flax!

          • Brux

            >> flax is generally recommended based on the many health benefits.

            Sorry to harass your for an answer, but specifics? What in what amounts. how often?

            I guess that is the subtext, what are the health benefits, and how do you determine if or how much flax seeds on should eat?

            For example, in my own case, I never used to eat flax or chia, or many nuts – at least regularly. About 3 months ago I started to try to figure how to begin the process of changing my diet in a more long-term sustainable way. I started with breakfast.

            I began eating instant oatmeal with blueberries or some fruit in it. If I do not have fresh fruit I used dried blueberries or goji berries.

            Then I began to put flax about 1 Tbsp of flax ground in my coffee grinder. Within the week I added 1 Tbsp of hemp seeds since I had heard they have a better omega 5 to omega 3 ratio.

            I mix it in my oatmeal and add hemp milk to cook it … 2 minutes in the microwave.

            It tastes surprisingly great and is super-filling. I think it contributes to me eating less and being less hungry throughout the day and I hope I am getting good nutritiion when I eat the flax and hemp seeds … but I would like to know what.

            All in all I just feel better and like I am losing weight, though it is a slow process.

            Eventually I will find a way to switch to whole oatmeal or oat groats, but right now I like quick and it is an easy to do quick change in my diet that is beneficial, I think. I’d just like to know what I am getting with that flax and hemp … specifically?

          • Alex

            Hey Brux, I also eat oatmeal with nuts, berries, fruit in the morning along with < 1 Tbspn of freshly ground flaxseed (2 Tbspn is too much for me).

            Flax (and chia and few others) have very little n6 (omega-6) and huge amounts of ALA (n3, omega-3). Walnuts and hemp have moderately higher amounts of n6 than n3. Beyond the minimum requirements of these essential fats, it's the total ratio of n6:n3 from all foods that will likely be most noticeable to you personally (as well as a large boost of fiber).

            An n6:n3 ratio of 4:1 seems to be en vogue, although few people achieve this, most are above 10:1 (although fish eating Inuit are often lower than 1:1 and bleed readily). This ratio includes all types of n3: ALA, EPA, DHA and others. While walnuts and hemp have favourable n6:n3 ratios, the ratio of a single food is not important. Most people, even most vegans, probably already have high levels of n6 from nuts, veg oils and much lower n3. The benefit of flax over hemp, therefore is that flax's very high n3 content compensates for the rest of the n6 in the diet, while hemp at best keeps the status quo.

            It seems to me (based on personal experience and research, but no blood tests) that achieving that 4:1 balance primarily from ALA (the n3 from plant sources as opposed to algae and fish) leads to bleeding and thinned skin (I suspect either a direct effect of ALA or the conversion to EPA but I can only guess). I typically consume 20 g n6 and 3 g n3 every day (roughly 7:1 ratio). If I add a second tablespoon of flax (4:1 total ratio), I will invariably experience a bloody shave and pulled cuticles during the day (algae DHA seems to have no effect either way. I do not take EPA directly).

          • Brux

            Hi Alex,

            I forgot the walnuts, I put about a small handful of walnuts in my oatmeal too.

            At first I was not so sure about putting flax and then hemp into my oatmeal, but when it cooks, 2 minutes in the microwave it makes more of a porridge consistency, with fruits, seeds and nuts which is really good. It takes a long time to eat, sometimes almost until lunch, and I feel much better when I have that particular breakfast. Super filling and just makes me feel good. Maybe totally psychological, but I enjoy it, and that is important.

            I don’t want to eat huge amounts of flax or chia. Currently I have some chia but haven’t done anything with it. Not sure what to do with it. Flax and chia have a .2:1 and .3:1 omega6 to omega 3 ratio, basically 1:5 and 1:3 respectively.

            Hemp’s ratio is about 3.3:1, so almost balanced with a little bias to omega 3. The good things about hemp is ” Hemp nuts contain complete protein. They are a highly digestible balance of all 20 known amino acids (both essential and non-essential) and in higher quantities than most other plant sources of protein. Hemp nuts are 33-35% protein. A mere 2 tablespoons of hemp nuts contain approximately 11g of protein! ” To me they are more normal, like sunflower seeds or something.

            So, in a small way I am buying into the “superfood: hype about hemp, because it is something that one can actually eat without processing in some way. I have to grind flax, and I guess you have to soak chia.

            The thing about bleeding when you shave over a tbsp of flax sounds weird. If your body is tuned so closely that one little tweak like that will make you bleed, that would make me nervous, I would want to back away from that point. A lot of these things people say they do and recommend online or even in the Dr.’s offices are not understood and are using us as Guinnea Pigs. People get some idea of some kind of image of what a food is doing, and those images are powerful to people.

            One another comment line I heard some guy saying something similar that if he had too much vitamin K2 or something he could feel chunks in his heart? When one person says something like that, you know there is probably a good deal of delusion going on around food, and faith, almost like a religion. That really scares me, and you never know who you are talking to really.

            So, I just like to try to keep it simple. Staying away from factory farmed and processed foods seems the best ideas, followed by, for me highly reduced intake of meat and fish, the shadow of what I used to eat. And then I try to work more and more nutrient dense foods into my diet, which is hard to do regularly.

          • Alex

            It’s not like I’m bleeding out of my eyeballs. If I nick myself shaving with a straight razor after consuming large amounts of ALA I will more readily bleed. My skin is more likely to pull calluses while doing callisthenics on a bar. Alternatively, with lower n3, my skin is tougher, less flexible, and muscles tighter. I’ve been playing with this for a few years and find that the moderate ALA boost works well for me.

            I am not surprised that a lot of flax ‘thins the blood’. Flax is not an example of ‘if a little is good, then a lot is better’. If one’s only polyunsaturated source was hemp or walnuts, then they alone would provide a ‘perfect’ n6:n3 ratio. However, most of the other food I eat have much higher n6 and very little n3. So, yeah, flax is a powerful n3 supplement. Hemp and walnuts are great for many reasons, but they won’t do much to lower typically high n6:n3.

          • Brux

            Fish oils have a pretty good ratio … cod liver oil and sardine oil have a 1:10 O6 to O3 ratio.
            Interesting how people used to take that.

            And the green leafies are just about as good.

          • Alex

            Do not heat flax! Just sprinkle it on top after/if you’ve cooked the oatmeal, maybe with extra water as flax will absorb a lot.

            I do not recommend that you put flax seed in the microwave. Polyunsaturated fats are unstable (that’s why you should grind it freshly from seed). Flax (linseed oil) is polymer-forming, used in varnish, paint binder, hardener, linoleum. (Never never never cook with flax oil)

          • Brux

            If I sprinkle the flax seed after cooking it will not work as well for the taste and texture. It is really good when I grind flax and hemp … what doesn’t shake out forms a kind of paste that is actually pretty good. I dry mix and then wet mix it all well with hemp, almost or oat milk and nuke it for 2 minutes. The result is an almost custardy consistency but just a little bit mealy instead of puddingy. I really like it. All ground, cooked and eaten quickly. I don’t think I am eating any linoleum or linseed oil. Lots of oils are used in paint or finishing too.

            Here is something from the internet:

            While flaxseed oil should not be heated because it can easily oxidize and lose too many of its valuable nutrients, it appears that heat does not have the same effect on whole flaxseeds. Flaxseeds contain a high concentration of alpha-linolenic acid (ALA). Our website profile shows them to contain over 3 grams of ALA in 2 tablespoons, and this amount of ALA represents 54% of their total fat content. Flaxseeds contain not only ALA, however, but other important nutrients as well, including vitamins, minerals, fiber, and lignan phytonutrients such as secoisolariciresinol diglucoside (SDG).

            Research studies have shown that the ALA in flaxseeds and the lignan phytonutrients in this food are surprisingly heat stable. For this reason, we believe that it safe to use flaxseeds in baking and still receive substantial amounts of ALA and other nutrients when consuming the flax-containing cooked foods.

            Studies testing the amount of omega-3 fat in baked goods indicate no significant breakdown or loss of beneficial fats occurs in baking. For example, in one study, the ALA content of muffins containing 25 grams of flaxseeds was not significantly reduced after baking. Researchers speculate that the omega-3 fats in flaxseed are resistant to heat because they are not isolated but rather are present in a matrix of other compounds that the flaxseeds contain, including the lignan phytonutrients that have antioxidant properties.

          • Timar

            Flax seeds have one major benefit over the much-hyped (and much more expensive) chia seeds: in addition to the omega-3 alpha-linolenic acid and soluble fiber they also contain highly bioactive phytoestrogens. To be precise, they contain certain polyphenols (lignans) which are metabolized to phytoestrogens by gut bacteria, which are then absorbed into the bloodstream. Note that these phytoestrogens (enterolactone and enterodiol) act differentially from the bacteria-produced estrogens mentioned in the video. Effectively, they tend to competitively inhibit estrogen signaling by blocking the receptors and excert various beneficial physiological effects. In the large European PREDIMED investigation (1), lignan intake was – among all types of polyphenols besides stilbenes – most strongly associated with decreased all-cause mortality, resulting in a whopping 40% reduction in mortality risk for the highest intake quartile. A recent review (2) also the role of phytoestrogens in diabetes and concludes that “habitual consumption of phytoestrogens, particularly their intact food sources like soy and whole flaxseed, could be considered as a component of overall healthy dietary pattern for prevention and management of T2D”.

          • Brux

            That’s pretty interesting.
            I wonder though, what is the history of eating flax or flax seeds.
            Did anyone really ever eat flax as a staple in any society, or do
            we know about this because we exploited the flax seed for so
            many industrial processes, and now we have so much of it we
            have to find other uses for it, so it is offered for eating by finding
            a way to sell it based on nutrition?

            I tend to think so … based on the wikipedia entry:

            >> Since then flax has lost its importance as a commercial crop,
            >> due to the easy availability of more durable fibers.

            Meaning that flax was grown commercially all over the place
            for its fibers to use in linen cloth. Now, no one wears linen anymore
            and at the same time now people are eating flax … and it is
            cheap precisely because of this.

            So, I am just saying that flax is relatively new to the human diet.
            In a way, flax is a processed food.

            People cloud the issue about all these different foods because
            someone somewhere has something to sell.

          • Alex

            Flax was worshipped in numerous ancient cultures, presumably because of linen cloth and food. It has been consumed by humans and cattle for thousands of years. Charlemagne required soldiers to eat it.

            Linen cloth has some superior properties to cotton but wrinkles.

          • Timar

            Flax is among the most acient crops, the earliest cultivars have probably been bred in China, more than 5000 years ago. In addition to its use as cloth, flax seeds have always been eaten and later milled into oil. Potatoes with cottage cheese and flaxseed oil is a traditional dish of the Slawic Sorbs in North-Eastern Germany. The Sorbs, producing much of the flax grown in Northern Europe, were always known for their good health and long life despite their relative poverty. In Northern India, the use of flax for nutritional and medical purposes has a history of at least 3000 years. When Mahatma Gandhi famously said “Wherever flaxseed becomes a regular food item among the people, there will be better health” (1), he based this assesment not only on personal experience, but on his knowledge of ancient Ayurvedic medicine.

            Anyway: even if flax wasn’t a traditional crop – what more could one ask than a 40% reduction in all-cause mortality (again, this is HUGE!) observed with a high lignan intake? Flax and sesame seeds are the only concentrated food sources of lignans (1, 2).

          • Brux

            Interesting … what about sesame seeds.
            O3 content seems very low compared to flax and chia.

          • Timar

            >Meaning that flax was grown commercially all over the place
            for its fibers to use in linen cloth. Now, no one wears linen anymore
            and at the same time now people are eating flax … and it is
            cheap precisely because of this.<

            This is as wrong as it could possibly be. People have always eaten flax seeds, just as they have always used it to produce linnen – and this dual use of flax is certainly a reason why it is so cheap even today. If it was grown solely as a "super food" it would be much more expensive, like Chia seeds. Personally I love to wear linnen in the summer and have several linnen shirts and trousers. It's as commonplace as ever – you can get a variety of linnen (or mixed linnen and cotton) clothes even at H&M here.

          • Joseph Gonzales R.D.

            Brux – absolutely no problem that’s why I am here! Reading the other comments I am seeing a lot of good info. The flax and hemp seeds provide an excellent source of essential fatty acids. 1 Tablespoon of ground flax is a good amount to aim for. Dr. Greger has general information and guidelines about omega-3’s and more on DHA.

      • Wade Patton

        As Andrew Weil said about 100 years ago when questioned about making a single dietary change for better health-One or Two tablespoons of ground flaxseed daily.

        Try them and see. They’ve been GREAT for me.

        There may be some extreme rare condition that they conflict with, but then it’s much more likely that someone dies from a normal dose of NSAIDS this day.

  • Brux

    Lipotropes? Ability to hasten the removal of fat from our organs like you livers … Is there anything more about this in videos … I don’t think I have ever heard about this before?

  • Steve

    I’ve noticed that quite a few videos on mention free radicals associated with metabolism of saturated fats, or saturated fats and heart disease, etc, but there is almost never an effort to distinguish between saturated fats found in animal sources versus those found in whole plant foods. Is this phenomenon an artifact of the dearth of literature that effectively controls for origin of saturated fats in diets? Is Dr. Greger intentionally trying to implicate meat and dairy in chronic illness while leaving out the possibility that things like avocado, coconut, peanuts, walnuts, olives could be almost as bad for us because of the way they metabolize or because of the gut bacteria they facilitate?

    I have done my own independent literature searches and found nothing specifically indicating negative effects of consumption of whole food, plant-based fats, but it’s hard to ignore the fact that so many published articles (and so many videos on this website) make sweeping statements about saturated fats without ever distinguishing between animal-derived fats and whole food, plant-based fats.

    The reason I ask is that I generally follow a whole foods, plant-based diet, but I wouldn’t consider it low fat by any means. I know that many proponents of the WFPB movement are keen to include the words “low fat” in their dietary prescriptions; I would hate to find out that my guacamole and peanut habits are detrimental to my health. A study on the effects of a high-fat WFPB diet is something I’ve been seeking for a couple years now. Any insight that can offer would be appreciated.

    • Kate Scott

      Saturated fats in general, whether from animal or plant sources, are harmful – for example there are several studies on the pro-inflammatory effects of coconut (or its major fatty acid lauric acid) or palm oils – but other than coconut and palm oil, plant foods are not particularly high in saturated fat. Granted, some nuts are higher in saturated fats than others (peanuts, brazils, macadamias) so that is a reason to eat a variety of nuts and seeds and to go easy on olive oil (14-16% sat fat) if you use it at all. But walnuts, avocados and many other nuts and seeds are not high in sat fats and there are studies attesting to their benefits (especially walnuts). Animal foods on the other hand are high in saturated fats as well as many other components that prove harmful, so that is a reason to single them out.

    • Charzie

      Nothing definitive, just my take and comment, but because I was already sick, I went with a McDougall type program which is under 10% fat from all sources, which DID reverse most issues very quickly! Likewise, adding back a higher percentage of just healthy fats from the food they are a part of, I quickly lose ground, so have to keep them lower. So it seems to me, though I am no scientist, that since the body ideally seeks to be healthy, reversing disease and returning the body to health stems from reaching that ideal. Just because those without issues can get away with using more fat, of any kind, doesn’t mean it is beneficial, I think it is more about how many total calories your physiology demands…survival is always the first priority, health is the ideal. Of course there is also the genetic variability component to consider, so I may be an extreme example, but there are plenty of others too, for whatever it’s worth. From what I’ve learned it seems to me babies and kids need more fat for their brain growth and metabolism than adults, and the older we get it seems the less we need…for sure for me, but probably somewhat variable among individuals. Another thing I consider, (because I am an inveterate forager) is that in nature, all foods that are high in fat, (nuts, avocados, olives, seeds, etc.) are SEASONAL and would be limited to only a temporary bounty locally (before the advent of grocery stores), but most plant sources are much lower in fat. This “lesson” to me means we can get away with a splurge occasionally, but a higher fat diet just isn’t as likely in nature as we might like it to be!

      • Alex

        My local squirrel friends tell me that nuts and seeds store well, provided they can be found again and don’t grow up into trees. :)

        • Charzie

          Yep, when I lived in CT we did a lot of camping and used to collect hickory nuts, black walnuts and even hazel nuts when they were bearing, but since we didn’t hibernate as much as the squirrels, they tended to not last too long. Now I live in S FL and the only nut around here is me. (Other than the occasional coconut, but this area isn’t quite frost proof enough for them in general.) The squirrels here look like they have malnutrition and take over the neighbor’s bird feeder for sustenance to supplement the skimpy little acorns from the Live oaks. The soil up north was rich and gorgeous, here it is sand. Learning to garden and forage here compared to there was quite a learning curve, but it’s progressively more amazing the variety of plants that have adapted to survive in this environment of extremes, blasted with our vicious sol, alternately flooded and baked, and even occasionally frozen! It really makes me appreciate the various dietary adaptions our distant ancestors dealt with in geographic isolation, and how it affected our evolution and genetics, but it tortures me to see our progressive alienation from nature and the way we are trashing it! I guess I am just a throwback, or maybe a medicine woman in a former life because I have always been the botanical “nature girl”, even when forced to live in the city. Plants rule! lol (Sorry for the ramble!)

    • Steve , it gets a little involved but it is a very interesting story:

      Darryl wrote this over on the “Boosting Brown Fat” vid….

      “What’s really fascinating is that by reducing the electrochemical potential across the inner mitochondrial membrane, mild uncoupling may also dramatically reduce undesirable production of superoxide (and hydrogen peroxide, peroxynitrate et al.) by the electron transport chain. Much work in the past decade has examined how uncoupled respiration regulates mitochondrial oxidative stress, and perhaps aging rates (1, 2, 3, 4, 5, 6, 7, 8).”

      Reading up on his ref’s and on the TCA cycle helped me get a handle on this. Both saturated and unsaturated fatty acids are oxidized in 2 carbon units but a couple of extra enzymes are required to handle the double bonds in unsaturated FAs.

      but the net result is some redox chemistry leading to the formation of ATP, the cells energy “currency”. But with all that chemistry…well nothing is perfect. some of that oxidation leads to the formation of highly reactive oxygen “species” (why do they use that word to describe a chemical?). So just digesting fats leads to the inevitable formation of these “hot shots”. Of course the antioxidants in plants just soak up all this redox potential and cascade it from one form to another, each less reactive than the previous until it can no longer cause harm. Like firing a bullet into the many layers of Kevlar. Each layer absorbs some of the energy of the bullet.

      glucose also gets digested to 2 carbon units that enter the TCA, and I suppose amino acids too. So all digestion leads to the formation of some reactive oxygen species. I THINK that is why overdoing caloric intake is bad…at least in part. And fats are the most energy dense and drive the formation of more radicals so they need to be limited when we choose what we eat.

      Darryl was referring to some new work showing that when we uncouple ATP synthesis – see that brown fat vid, then a lot fewer reactive oxygen species are formed. Like any machine, ATP synthase is not 100 percent efficient…so a really good way to dispose of adipose (see what i did there?) is to uncouple the proton gradient, allow it to pour back across the mitochondrial membrane and dissipate that chemical energy as heat without generating any reactive radicals.

      Absolutely fascinating that we can understand at this microscopic level how life works. Hope this makes sense. I think I’m getting a handle on this finally. There are really good wiki pages on fatty acid and glucose metablolism.

    • Joe Caner

      Here are a couple of data points regarding SF from plant based foods. For years, I heard tell that coconut oil is great. Look at the people in Thailand. They use a lot of coconut oil in their cooking, and they are healthy, trim and fit.

      So, I asked myself two questions. Do the Thai people really eat a lot of coconut oil? YES THEY DO! They lead the world in per capita coconut consumption at around 13 kg annual per capita consumption of the gooey white stuff according to the following report:

      Okay, so they eat a lot of coconut oil. What’s the big ding dang deal? They are still fit and trim. What is their heart disease rates look like. They have higher per capital heart disease rates than the United State according to this source:

      Now one does not necessarily imply the other, although, if one wants to hold up the Thai people as an example of successful use of coconut oil consumption, one would hope that they could do better than they USA regarding heart health. This is not exactly a resounding endorsement of coconut oil use.

    • Jeffrey Baker

      Hi Steve – Regarding your “…guacamole and peanut habits” you might like to read this study which I quote from the abstract, “As metastasis accounts for the majority of cancer-associated fatality, regular consumption of peanuts by cancer patients would therefore be expected to have an adverse effect on cancer survival” Since I learned from this site that by middle age most of us have some cancer growing in our bodies I decided (sadly) to give up my late evening peanut butter sandwich snack.

      • Steve

        Thanks for the link, Jeffrey. I checked out that abstract and got a little bummed out. I typed “peanuts and cancer” into the search box on and found several videos that talk about the effects that nuts have on cancer (and those studies included peanuts even though they are technically a legume). Those videos suggested anti-proliferative effects on colon cancer, liver cancer, and breast cancer, and an overall beneficial effect on longevity. Some of those studies used a nut intervention of only a few ounces a week, and others included up to several handfuls per day (closer to, but probably not quite as high as, my consumption).

        I’ll certainly keep the study that you linked me to in mind, but as it currently stands it seems that the weight of the evidence is in favor of eating nuts/peanuts in the quantities I just mentioned. The good news is: Your peanut butter sandwich might be back on the menu! And the bad news is: I should probably scale back my peanut consumption a little bit.

        Again, thanks for the help!

    • Joseph Gonzales R.D.

      This is why I LOVE this site! There are so many great comments below. I learn something new everyday!

      Dr. Greger points out the differences between saturated fat from coconut and animal fat in this video. From the transcript: “Unlike saturated animal fats, coconut oil doesn’t cause that spike inflammation immediately after consumption of animal foods, which makes sense because as you’ll remember it may be the dead bacterial endotoxins in animal products ferried into the body by saturated fat that are to blame.” He’s comment within the video on Dead Meat Bacteria Endotoxin has many great links as well. See if his comment helps and watch the videos he suggests.

      I’m not sure what you think we’re “leaving out” but avocados, coconut, peanuts, walnuts, olives are all discussed on our website and can be found by searching our topics.

  • john tiffany

    we evolved to eat cooked food richard

    Heribert Watzke says

    one who eats cooked food is called a

    we evolved to eat cooked food=

    are raw foodists retarded then?

    • me

      Raw foodists have a wrong idea about enzymes and they don’t seem to understand that many nutrients are not bio-available in the raw food.

  • Cathie

    Some factors to develop diabetes go beyond of what we eat or not. I wonder if a plant based diet can still under this circumstances protect or delay the disease. It would be a good thing to test and study.
    “Certain genes, when exposed to the environment, may lead to diabetes… there are about 50 genes that cause changes in the DNA, known as polymorphisms, that when combined with harsh environmental factors are at increased risk of developing the disease… This does not mean that everyone who is exposed to pollution will have diabetes, only those who are susceptible will develop polymorphisms… there are substances known as obesogenic and diabetogenic, like pesticides, cadmium, the chemical bisphenol A, among others, which may alter the genes… It was found that people who drink arsenic contaminated water are more susceptible to developing diabetes, because arsenic modifies the enzyme calpain 10, which alters insulin secretion by the pancreas…”

    • Rodger

      I’ve never seen such sloppy editing in a journal as this. Apparently the author doesn’t speak English as his first language. Genes don’t cause changes in DNA, they are DNA. Polymorphisms are somewhat infrequent varieties of genes that some people are born with, which are usually less effective than normal genes in performing their function. At first, I was wondering if the author was trying to say that epigenetics had an effect on diabetes, but after reading the full article, there isn’t any epigenetic effect. The author seems to be saying that people who have somewhat sub-par genes are more subject to the environmental impact of various pollutants.

  • Charzie

    After switching from the ADA type diet to a WFPB diet, my diabetes was history in less than 3 weeks! Not to mention a slew of other health issues, and eventually I lost HALF of my body weight as a bonus! To all who have doubts I implore you to put a whole plant food diet to the test for one month! It isn’t complicated, just dramatically simplify your food to the bounty from nature and eliminate anything you can’t recognize as such! If you are left scratching your head and need guidance to succeed, there are tons of sites on the internet now to help guide you…people are FINALLY waking up! If you need to know WHY, you are in the right place!

    • Rhombopterix

      1 month to try something that has done so much for you personally. And for so many others…it just makes sense. That’s an exciting idea.

      Hey, Dr. G, great picture. you keep looking younger!

      • largelytrue

        Nasolabial folds seem more pronounced though, especially with the clean shave, and that gives an older, more severe look on a person with less fat in their face. I suspect this is one of the few ways in which plant-based people (particularly leaner men) can look aged as a result of their diet.

        • Naso-whatttt folds?? Oy, watch your language, this is a familial site!

          • largelytrue

            “Laugh lines”, lol. I used the more clinical term because I thought it would translate better across linguistic barriers.

            We’re actually not strongly directed to be family-friendly if you look at the Comment Etiquette, though I think everyone should be sensitive to the way in which the environment helps to encourage open-minded discussion if it avoids saying things that are strongly offensive to a minority of people, or things that would have parents blocking their kids’ access to the site. At the same time we don’t want to offend the sensibilities of libertines overmuch either. We’re certainly frank, and at times even a little kinky in our sense of humor. But this is only because we are talking about how lifestyle can lead to healthier bodies, and the body has its kinks.

          • I know, just kidding…i’m old enough to remember when you were supposed to whisper when you said “pregnant”. Now I turn red as the air turns blue when I turn on prime time!

            LT, the truth is I’m so happy about how good I’m feeling on WFPB I can’t stop my self from lapsing into giddiness. As Bugs Bunny sang, ~ “Oh carrots are devine, you get a dozen for a dime…Its magic!~

    • Joseph Gonzales R.D.

      Right on, Charzie! That is super fast! Glad you’ve had the ability to take control of your health! Your note reminds me when the ADA (American Diabetes Association) diet was compared to a strict plant-based study at the Physicians Committee. For those unfamiliar with Dr. Barnard’s research, study participants received either a low-fat plant-based diet or a typical diet for diabetes and showed significant changes in weight loss and insulin levels. Dr. Greger presents the study in this video. Keep up the great work!

  • Fred


    Berberine is a plant phytonutrient extracted from a number of medicinal herbs,
    such as barberry and goldenseal. And its performance in human type 2
    diabetes clinical trials has been simply amazing.

    Berberine works in a few different ways. It decreases insulin
    resistance, making the blood sugar lowering hormone insulin more
    effective. It also increases glycolysis, helping the body break down
    sugars inside cells. And it decreases sugar production in the liver.3

    • Wade Patton

      Why do we keep trying to break everything down into the infinitesimal parts when it’s pretty clear: plants good, not plants-not so good? I do like to be able to KNOW how some of the major beneficial components work, but we’ll never understand all the interactions of all the substances that interact and cause GOOD in us. Reductionism is nearing the end of the line.

      • Yes, I agree with you. Well we still have more to learn by taking things apart but as Dr. Campbell said in FOK, this idea of a symphony, each “instrument” playing its part. “Thats an exciting idea.” Why is it so hard to get this message? Let it guide your daily eating plan. A little more Chard, a little less Chardonnay (heh). You be the conductor.

        Also, I liked hearing MacDougall say “there are no magic potions”. I remember back when I was jonesin for some Nacho’s smootherred in velveeta so I swallowed some Xenecal. Oh dear…you dont wanna know. There’s nothing to take so you can eat badly without consequence. Nothing. I already tried it all.

      • Bruce Cropley

        I personally take lots of supplements as well as eating a WFPB diet. I have brain cancer, and many substances just don’t come in treatment quantities naturally. If I tried to get all the quantities of beneficial substances purely through whole foods, I’d probably explode ;)

        • Wade Patton

          I get that. Reversal of some issues can be a more intense matter than prevention. Thanks for sharing.

    • largelytrue

      Are you just a lazy creature, by any chance? You seem to be copying and pasting from another source while not making this clear to your reader so they can track the information.

  • Veggie Eric

    How many plants does it take? The more the better. Another question should be…How do we get people to love eating plants and not want to go back to eating meat, eggs and baby food.

    • Wade Patton

      One meal at a time, one day at a time, a few days…and blammo! That’s all it took for me to get “hooked” on feeling better. Probably takes longer for the gut to change and “wants and desires” to shift (they will). But I say whatever it takes to get them to try one whole day. Plus we have to keep it in the positive light. Feeling better and being lighter without counting any calories are the two most immediate positive rewards I can think of. Costs less too. Grow your own for ultimate economy and a worthwhile hobby.

      One of the ways I “tricked” myself into going “full bug” is that I allow myself to “cheat” or “indulge” on weekends and special events. But now I’m the person who brings beans and such to the family events in order to have a WFPB “base” to center my meal around. I will dabble in the greasy and sweet stuff, but not much.

      It’s just as important for a successful dietary regime to include “free time” as it is for a functional budget to include “blow money” as I see it. Both simply have to be very small parts of the plans.

    • That crew with the carrots tells the story…My wife reminded me how we’d see a little hand reach up when we were preparing food and steal a piece of raw potato to chew on. From an early age the youngest loved anything veg. One day she came up missing and we found her sitting in an Indiana soybean feild munching on raw beans! I do agree with Wade and it is important for old dogs to learn anew… but also wish emphasize the need to save our kids from SAD right from the start. I think they come pre-programmed for plant eating

  • Rodrigo Cardoso
  • Kim

    Nothing to do with diabetes, and probably not the most pressing of questions to explore, but I’m really puzzled by the reaction that I – and many people on the Internet – have to consuming too much watermelon (and for some people, other fruits produce a similar reaction, but it’s just watermelon for me). About maybe 15-30 minutes after eating a large quantity, I get a stomachache and a really intense, uncomfortable/painful sensation in my collarbone and shoulders, of all places. It’s really quite unbearable but luckily doesn’t last very long, probably about 15 minutes until it quickly starts to subside and then disappears completely. As I said, it seems like other people get this, too, but no one seems to understand why. Some speculate it’s poor digestion of sorbitol, some think there’s a link to chromium levels in the body… but why pain in the shoulders and collar bone? It’s so strange!

    Anyway, if you’re ever bored and want something weird to do a video for us on, this might fit the bill!

  • ginger

    Has anyone looked into Pata de Vaca (cow’s foot) this is suppose to lower blood sugar and have no side effects. Been used for ever by South Americans

    • Brux

      Look into a cow’s foot and tell us what you see … moo!

  • suefone

    Hi I am worried about my husband, we went plant based nearly eight months ago, Two years ago my husband was diagnosed type 2 he was put on metformin, statins and some thing for high blood, so we went vegan he took himself off the metformin he said they made him feel ill ( he never told the doctor in case he stop him driving, his sugar levels has been fine but the doctor told him today that the last three blood test for HBALC has gone from 41 then 3 months 51 and now 57 his now wondering if he should go back in the metformin as he is worry he could end up losing his driving job if he gets worse ? why is this happening ?

    • Thea

      suefone: I can understand your worry. It is a scary situation.
      I can’t say why this is happening as there is not enough information. However, I do have a recommendation for you. Consider getting the book: “Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes without Drugs” This is a book about using a plant based diet to fix type 2 diabetes as much as possible.
      I understand that you said your husband already went plant based. But the devil is in the details. My *guess* is that your husband’s diet could use some tweaking. This book will help you both make sure your husband is on the right plant based diet for his problem. The book includes meal plans and recipes. You don’t have to only cook from that book, but the book will give you an idea of what types of dishes/ingredients to gravitate toward.
      One more thought for you: If I understand correctly (see info below), statins are linked to causing (or just linked?) to type 2 diabetes. So, I don’t know how good of an idea it is to take the statins if you are worried about the diabetes. Of course, the doctor put your husband on statins for a reason. I’m not a doctor and I can’t advise going against doctor’s orders. However, the same diet that is good for diabetes is also good for reversing heart disease. Something to think about.
      It is easier to prevent a problem than to reverse it. A diet change is not a guarantee that all of your husband’s symptoms will disappear. However, as shown on Dr. Barnard’s book cover, a proper diet has been clinically proven to be three times more effective than “other diet plans” (by which I believe I once heard him refer to as the ADA diet). Why not see if the book will help you? Good luck.
      Info from PCRM about statins and diabetes:
      Statin Use Promotes Diabetes and Obesity
      Statins promote diabetes and obesity, according to a study published in the Journal of General Internal Medicine. Researchers monitored new cases of diabetes or diabetes complications and overweight/obesity rates in 25,970 patients. Those on statins had higher rates for diabetes, diabetes complications, and weight-gain when compared to those who do not take statins. The higher risk increased incrementally with higher dosages.
      Mansi I, Frei CR, Wang CP, Mortensen EM. Statins and new-onset diabetes mellitus and diabetic complications: a retrospective cohort study of US healthy adults. J Gen Intern Med. 2015;30:1599-1610.

  • Nathan Wind

    I would love to get information about potatoes direct affect on insulin levels. I can;t find anything. It’s just people saying potatoes spike insulin – no proof…

    • docbeccy

      I would direct you to look at some of the articles Dr. McDougall has written about starch and starchy foods. One of his latest books is entitled “The Starch Solution”. It may answer the questions you have on this subject.