Carbohydrates Can Kill: Hyperglycemia is problematic but preventable by restricting carbohydrates. (3 of 3)

(5) Glycosylative and pro-glycation:

Glycation is one of the characteristics of sugars, in which sugars bond themselves to either protein or fat or both easily, with or without the help from enzyme. This phenomenon was first described in 1912. Glycation includes (1) glycosylation (with enzyme) and (2) glycation (without enzyme.) For example, hemoglobin A1c is the percentage of the protein portion of hemoglobin, or globin, in the circulation being bonded to glucose. The bonding requires an enzyme and is a glycosylation. So is for osteocalcin, which is an important hormone responsible for promoting bone growth. After glycation or glycosylation, the glycation products can no longer work as their non-glycated counterparts. The degree or amount of glycation is positively related to the concentration of sugars.

In clinical practice, hemoglobin A1c is an indicator for the averaged blood glucose level over a period of 60 to 90 days, and is being used to monitor the effectiveness of glycemic control. However, it is not very helpful in predicting acute cardiovascular events for those people whose hemoglobin A1c has been within the normal range. Understanding the roles of osteocalcin in bone growth, which is affected by glycosylation, diabetes mellitus is positively linked to high prevalence of osteoporosis. [15]

Giovanni Misciagna and his coworkers reported in a 2005 issue of the Journal of American College of Nutrition. They evaluated the relationship between dietary carbohydrates and non-enzymatic glycation in 252 non-diabetic participants (FBS <126 mg%.) Fructosamine is a glycated protein in this study. Its serum level is positively related to dietary glycemic load, and intake of polyunsaturated fats and alcohol; and is negatively related to intake of monounsaturated fats and physical activity. [16]

Glycation can involve at both the extracellular and intracellular levels. The latter can involve the gene expression. Weiwei Song and his team published an article, “Effects of Oxidized and Glycated LDL on Gene Expression in Human Retinal Capillary Pericytes” in a 2005 issue of Investigative Ophthalmology and Visual Science. They used normal human retinal pericytes and exposed them for 24 hours, to three LDL media, namely native LDL (N-LDL), glycated LDL (G-LDL), and heavily oxidized-glycated  LDL (HOG-LDL), for gene expression by DNA  microarray analysis. Gene expression patterns of the pericytes were similar in both N-LDL and G-LDL. However, that of HOG-LDL was markedly distinct from that of N-LDL and G-LDL. In comparison, the response to HOG-LDL, versus N-LDL, there were 60 genes with expression that varied by 1.7 folds. The gene expressions includes those of functional pathways such as metabolism of fatty acid, cholesterol; finbrinolytic regulation; cell growth and proliferation; cell stress response, the kinin system; and angiogenesis. [17]

Based on the above described roles of hyperglycemia, [18] the development of many diseases are linked, if not all, like the branches of a wild tree, to its roots or one common cause – hyperglycemia after meal. [19] In particular, inflammation as a result of postprandial hyperglycemia is an important pathological factor. [20] As attested in the articles described above, hyperglycemia is problematic but, however, preventable.

To prevent hyperglycemia, one must first understand the source of blood glucose. (1) Carbohydrate intake: All carbohydrates must be broken down to monosacharrides in the gastrointestinal tract for absorption. The higher the carbohydrate consumption, the higher the blood glucose level will be. Blood glucose in excess, with the help from insulin, is converted into glycogen and fats. Glycogen is stored in the liver, muscles, and fatty tissue, and is readily converted back to glucose as described in the next. (2) Glycogenolysis: When under stress or low supply of blood glucose, glycogen will be converted into blood glucose with the help of glucagons. This is most important source for stress hyperglycemia, which triggers acute coronary artery syndrome as well as stroke. In the author’s self-experimentation, carbohydrate-restricted diet likely reduced the amount of glycogen storage, thus, reduced the risks of stress hyperglycemia, acute coronary syndrome, and stroke. [21, 22] (3) Gluconeogenesis: When under stress, starvation, blood glucose in short supply, such as restricting carbohydrates, fats and proteins are converted into blood glucose. Gluconeogenesis is the safeguard for hypoglycemia, and helps maintain a normal, stable blood glucose level. This metabolic pathway contradicts the conventional thought that the body needs carbohydrates for glucose supply.

Today’s medicine has not systemically recognized the roles of hyperglycemia and misinterpreted the meaning of postprandial hyperglycemia, which should be the excursion of blood glucose during the entire postprandial period, but not at the points before meal and two hours after meal. Therefore, normal readings of the fasting and two-hour postprandial blood glucose do not offer the useful information for prevention and treatment of hyperglycemia or diabetes mellitus. An onsite experiment conducted at one of the author’s presentation clearly shows the relationship between the foods ingested and the spikes of blood glucose. [23] The logical mean for avoiding postprandial hyperglycemia is to carefully choose foods, which do not raise the postprandial blood glucose level. Thus, the best treatment for diabetes mellitus is to restrict carbohydrate foods. [24]

The author conducted two series of blood glucose tests in the Cheerio project. The first one, on May 25, 2008, shows how the spikes of blood glucose after consuming a cup of plain Cheerios shortly after finishing a carbohydrate-restricted breakfast. The double spikes of blood glucose of about 45 mg% from a normal fasting blood glucose level reflects the dampen effect of the carbohydrate-restricted breakfast on the Cheerios. The second one, on May 26,2008, shows consuming a cup of Cheerios could raise 80 mg% from the normal fasting blood glucose before the tests. [25] The results should alarm everyone when he thinks that eating cereals is good for his health.

The author has also conducted other serial blood glucose tests on the consumption of carbohydrate foods. One of them was for consuming one half of a medium persimmon, about 55 grams including its peel. Thirty minutes later, his blood glucose went up from 97 mg% to 133 mg%, a jump of 36 mg%. [26] In another experiment, a cup of boiled Kabocha, an oriental or Japanese pumpkin, including its peel, raised 30 mg% of his blood glucose. It is important to realize, that one half of a medium persimmon and a cup of Kabocha would be just a portion of the carbohydrate foods for a meal in his past. It is horrible to imagine the level of his postprandial glucose excursion had been until he changed his dietary style. No wonder he was that close to be in the Club of Obesity and had had cardiovascular symptoms, before he restored his health with carbohydrate-restricted diet. These tests cast doubts on the  conventional wisdom about “More Vegetables, More Fruits, And More Exercise Are Good For Health.” [27]

In conclusion, hyperglycemia is problematic, but preventable by restricting carbohydrates!

Robert Su, Pharm. B., M.D.

Wish to invite Dr. Su to speak at your meeting, contact us at jevpublishing@verizon.net

References:

15. Hofbauer LC et al. “Osteoporosis In Patients With Diabetes Mellitus.” Journal of Bone and Mineral Research 2007 September; 22(9) 1317-1328.

16. Misciagna G et al. “Dietary Carbohydrates and Glycated Proteins in the Blood in Non Diabetic Subjects.” Journal of the American College of Nutrition, Volume 24, Number 1, Pages 22-29. 2005.

17. Song W et al. “Effects of Oxidized and Glycated LDL on Gene Expression in Human Retinal Capillary Pericytes.” Investigative Ophthalmology and Visual Science. 2005;46:2974-2982

18. Su RK. “The Role of Hyperglycemia.” Carbohydrates Can Kill. Chapter 7. Pages 347-355.

19. Su RK. “Carbohydrates Can Kill.” Carbohydrates Can Kill.  Chapter 7, Pages 328-332.

20. Su RK. “Inflammation, Inflammation, and Inflammation!” Carbohydrates Can Kill.  Chapter 7, Pages 337-344.

21. Su RK. “More Experiments On Blood Glucose Carbohydrates Can Kill.”  Chapter 5, Pages 164-167.

22. Su RK. “The Case Of Stress Hyperglycemia.” Carbohydrates Can Kill.  Chapter 5, Pages 167-168. http://www.carbohydratescankill.com/book/carbohydrates-can-kill-table-of-contents

23. Su RK. “Carbohydrates and Serial Blood Glucose Tests.” January 25, 2009.

24. Su RK. “Speaking of Diabetic Diet.” Carbohydrates Can Kill. Chapter 7. Pages 332-337.

25. Su RK. “Is Cereal Really Good For Us?” Carbohydrates Can Kill. Chapter 5. Pages 174-178.

26. Su RK. “Fruits Can Easily Boost Up My Blood Glucose.” Carbohydrates Can Kill. Chapter 5. Pages 161-163.

27. Su RK. “More Exercise, Vegetables, And Fruits?” Carbohydrates Can Kill. Chapter 5. Pages 355-357.