Further Discussion About Indirect Insulin Resistance & Gluten-Mediated Ataxia

What is indirect insulin resistance?

Insulin is the blood sugar regulating and fat-storing hormone secreted by your pancreas.  Insulin opens the channels in cell membranes to allow glucose in, to be used as energy.  When cells are insulin resistant, they don't "listen" to insulin, and glucose cannot get into the cell.  You feel tired/low energy and usually eat or drink something sugary and/or caffeine containing.  This in turn worsens the situation, because more sugar and cortisol spiking caffeine only create more insulin resistance.  But where does the circulating glucose go? It gets turned into triglycerides, a form of fat.  In this article, I mention indirect insulin resistance.  Studies show that saturated animal fat gets into the cells and blocks the insulin receptors from the inside, creating indirect insulin resistance, but that unsaturated vegetable fats such as olive oil, avocado, nuts and seeds to do not. Coconut oil and cocoa butter do contain some saturated fat, but they are short-chain saturated fats and do not have the same insulin receptor clogging tendency that animal fats do.

What is gluten-mediated ataxia?  

Ataxia is uncoordinated movement such as walking and speaking. How can it be gluten mediated? In gluten sensitivity, the immune system makes antibodies against the proteins found in gluten, which can then trigger a cascade of immune events.  Through molecular mimicry, the similarity of certain amino acid sequences in gluten match or are very similar to the amino acid sequences in an enzyme called Glutamic Acid Decarboxylase (GAD) which exists within specialized (Purkinje) cells within the cerebellum. The cerebellum is in charge of coordination, balance, and calming the brain. GAD Autoantibodies will then cause the immune system to attack Purkinje cells. Over time, the gait (walking), fine hand movements, and the voice can become uncoordinated due to the loss of these important cerebellar functions. To summarize: if you’re sensitive to gluten, eating it can cause an auto immune attack on your cerebellum, leading to loss of coordination and anxiety.

Are They Renaming High Fructose Corn Syrup?

High fructose corn syrup is bad for you. Let’s unpack this controversial topic, so you can understand what high fructose corn syrup (HFCS) is and why it is harmful.

Put in simple terms, HFCS is a combination of glucose (the sugar found in blood) and fructose (fruit sugar) that is sweeter than sucrose (table sugar) and also less expensive to manufacture.  (Read Marion Nestle’s guide for details on the chemical makeup of these sugars.) The increased use of HFCS in the Standard American Diet over the past few decades has correlated with the increase in diabetes and obesity.

Nutritional scientists such as Dr. Bruce Ames have proven that high fructose corn syrup is more readily absorbed into the blood stream than table sugar. The glucose causes insulin spikes—which in turn causes weight gain—and the fructose adversely affects the liver by prompting the production of triglycerides and cholesterol. In addition, HFCS makes glycated end products that are pro-inflammatory to brain neurons. This, in turn, leads to Alzheimer’s Disease.

If this isn’t enough to have you boycott it completely, other research suggests that HFCS contains traces of mercury and other contaminants, not to mention the fact that it comes from GMO corn, which carries bacteriotoxic genes, can cause dysbiosis of the gut because it imbalances healthy intestinal microbes.

The corn industry, backed by government subsidies that do little to support sustainable farming and the general health of the population, disputes HFCS’ negative effects in their alarmingly Orwellian, propagandist websites. They claim that high fructose corn syrup is the same as any other sugar, and your body can’t tell the difference. Obviously, this is absolutely untrue. The corn industry has even gone so far as to attempt to get high fructose corn syrup renamed “corn sugar” on food packaging. Though FDA struck this down, the Corn Refiners Association has threatened to call HFCS  “corn sugar” anyway. Their eagerness to rename it reinforces the idea they have something to hide.

How can you stay away from high fructose corn syrup? Read labels on food packaging, to begin. HFCS lurks in condiments, cereals, crackers, and other packaged foods. It’s important to remember that consuming sugar, no matter what type of sugar it is, negatively impacts your health. Soft drinks should be completely avoided, and sugary foods should not be a regular part of your diet. Preferred sweets include natural treats like fresh, whole, organic fruit.

How do you satisfy your sweet tooth without high fructose corn syrup? Share your favorite natural treats in the comments section below.