My explaination for the basis of type two diabetes here is very basic as most of the visitors have only a limited understanding of how the body works. As i can see from your comment you have a more advanced knowledge of this topic. It is true as you state that reduced insulin sensitivity stems from increased fatty acid and triglyceride levels. It is my experience that these levels are elevated from chronic, excessive carbohydrate consumption. I have had many patients present with ‘fatty liver’ but no history of alcohol abuse as is the classic cause. However on questioning their diet is carbohydrate loaded. Once these people are placed on a low carbohydrate diet the condition disappears. I’ve seen the same happen with type two diabetes patients as well. All experience reductions in their BSLs and need for insulin and insulin sensitising medications. While type two diabetes is a complex problem i have found that reducing carbohydrate intake to be the simplest and most effective means for improving insulin sensitivity. I’m more than happy to dicuss this further if you wish.
Regards,

Hayden

I am both concerned and curious as to where the basis for your explanation of type two diabetes comes from?

The reduction in insulin sensitivity associated with type 2 diabetes is well recognised as stemming from an environment of increased fatty acid and triglyceride levels, often (although not always) associated with obesity. There is no evidence to suggest that the sustained secretion of insulin due to a high carbohydrate diet in the absence of the afore mentioned factors is a reason for a decrease in insulin sensitivity. Given your presentation as clinical health professional, I feel it is important that you have some clinical evidence to substantiate this explanation.