Food as Medicine:How to reverse Type 2 Diabetes through diet change

Dr. Peter J VosholIntegrative Physiologist

Senior Scientist Nutrition and Health Louis Bolk Institute

Co-founder of Stichting Voeding Leeft

Expert Forum on Diabetes: Genetics, Nutrition and the Future of

Diabetes Management

Swiss Re Institute 09 - 10 Oct 2017

In short my CV:

Food as Medicine:

The Challenge……..

The average age of diagnosis in the 80-90’s was

60-67 years:

What is it now?

48-55 years

Diabetes Mellitus: Short historic perspective

1500 BC

Egypt/India

Honey Urine

250 BC

“Diabetes”

300-500 CE India

Type 1 = Young

Type 2 = Overweight

1675-1776 CE

Dr. Thomas Willis

Dr. John Rollo

“Diabetes Mellitus”

1921 CE Banting & Best

Canada: Discovery of Insulin

Diabetes = Absence of INSULIN

1959 CE

Yalow & Berson

Insulin Assays

1962-1967 CE

Type 1 = Absence of insulin

Type 2 = Ineffectivity of insulin

1971-present

Treatment of Diabetes:

Through diet: reduction of

sweet foods and starch;

adding more veggies,

protein and fat

Treatment of Diabetes:

Insulin and other

medication

Diabetes Mellitus: Short historic perspective

Multiple factors contribute……….

Many nutritional factors:

The biggest one: Ultra-processed foods, 24/7!

The reality is something we don’t (or cannot) understand:

Type 2

Diabetes

Fasting glucose >7mM

No diagnosis?

Reality - Insulin resistance starts 8-10 years before Type 2

Diabetes is diagnosed:

Insulin resistance

Glucose concentration

Insulin concentration

The Insulin Issue: Continious Hyperinsulinemia = Continious

Anabolic state!

Adapted from Dr. D Ludwig

The Aim:

Balanced state = Anabolic and catabolic state.

Losing weight = More blue and less green (more fat burning)

KeerDiabetes2Om Program:Treating the person in front of the systems disease:

Started in 2014 with n = 9, increasing to n = >1900 in 2019

www.keerdiabetes2om.nl

Type 2 Diabetes = A systemic disease!

Knowledge

Keer Diabetes 2 Om.nl; The program:

DoExperience

KeerDiabetes2Om Program:Treating the person in front off the systems

disease:

www.keerdiabetes2om.nl

Fresh, unprocessed and satiating

Most recent insights from nutritional “practise-based’ research:

Lowering total carbohydrate load!

Not only for type 2 diabetes but also for CVD risk.

In short the nutritional program:

More fresh, unprocessed and satiating foods.

Higher nutritional value.

Natural fats are okay.

Maximal 3 meals a day.

Overal reduction in insulin-stimulation foods, like no-fat milk.

Reducing fast and processed carbohydrates.

No focus on caloric restriction.

A Calorie = a calorie:

Sure……..?????

Fresh, unprocessed and satiatingProcessing increases glucose and insulin load and lowers satiety!

Challenge: Nutrition with no reductionistic concept:

The nutrional matrix/balance?

Wipe cream Real butter

Doubling of

medication-free

T2DM

Reversability of Type 2 diabetes : www.keerdiabetes2om.nl> 10 years of practise-based experience:

p < 0.05

Reversability of Type 2 diabetes : www.keerdiabetes2om.nlOur results so fare: HbA1c

Reversability of Type 2 diabetes : www.keerdiabetes2om.nlMedication

p < 0.05

1. ~100% of the participants use Diabetic Medication.

2. Within 1 month 60-75% of these participants use less

medication.

3. With in 1 month 25% of the participants stopped using insulin;

55% within 3 months.

4. After 2 years: 65-75% of the participants are stil reducing or

have stopped diabetic medication completely

Reversability of Type 2 diabetes : www.keerdiabetes2om.nlMedication change:

The overall comparison to “Care as Usual”:

Synchroon database Aantal Start 6 maanden Verschil Significantie

HbA1c 3720 51,6 53,5 1,9 0,000

Nuchtere glucose 5320 7,7 7,8 0,1 ns

Gewicht 5798 85,3 85,5 0,2 0,000

Taille 59 105,5 105,2 -0,3 ns

HDL 2360 1,2 1,2 0 ns

LDL 2325 2,3 2,5 0,2 0,000

Triglyceriden 2361 1,8 1,8 0 ns

KeerDiabetes2Om Aantal Start 6 maanden Verschil Significantie

HbA1c-waarde 72 58,3 53,2 -5,2 0,000

Nuchtere glucose 57 8,9 7,7 -1,2 0,001

Gewicht 65 93,2 88,3 -4,9 0,000

Taille 60 107,7 98,9 -8,8 0,000

HDL 34 1,2 1,2 0,1 ns

LDL 41 3 2,9 -0,1 ns

Triglyceriden 38 1,9 1,5 -0,4 0,016

Wat eet jij?What do you eat?

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