Metabolic Acidosis in Diabetes Mellitus
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Because people who are insulin resistant tend to gain weight in their middles. This is for two reasons: one is visceral belly fat, the fat that collects around the internal organs. This is the most dangerous kind of body fat we can have, and is connected with heart attack and stroke. It is also connected with insulin resistance, and insulin resistance is implicated in heart attack and stroke.People who are insulin resistant also tend to have bloating due to candida albicans (yeast) overgrowth, which causes bloating and belly pain. This also contributes to the larger waist circumference.
Picking up a tape measure sounds a little simplistic. And it seems impossible that one measurement could fit all. (There are a few exceptions to the 35 inch rule, but those would be extremely tall or muscular individuals. If you fit in that category, you know who you are!) Generally speaking, that measurement covers all of us.
Not all carbohydrate foods are created equal. In fact they behave quite differently in our bodies. The glycemic index or GI as it is commonly called nowadays describes this difference by ranking carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating.
Because people who are insulin resistant tend to gain weight in their middles. This is for two reasons: one is visceral belly fat, the fat that collects around the internal organs. This is the most dangerous kind of body fat we can have, and is connected with heart attack and stroke. It is also connected with insulin resistance, and insulin resistance is implicated in heart attack and stroke.People who are insulin resistant also tend to have bloating due to candida albicans (yeast) overgrowth, which causes bloating and belly pain. This also contributes to the larger waist circumference.
Picking up a tape measure sounds a little simplistic. And it seems impossible that one measurement could fit all. (There are a few exceptions to the 35 inch rule, but those would be extremely tall or muscular individuals. If you fit in that category, you know who you are!) Generally speaking, that measurement covers all of us.
Not all carbohydrate foods are created equal. In fact they behave quite differently in our bodies. The glycemic index or GI as it is commonly called nowadays describes this difference by ranking carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating.
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