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The Insulin Resistance Diet

The Insulin Resistance Diet


December 10, 2008

 

Review By: Doris J. Dickson

Type 1 Mentor

 

 

Dr. Hart, a resident of SpokaneWashington, is a board certified obstetrician/gynecologist. She completed her medical specialty training at the Mayo Clinic in 1984 and held appointments as clinical professor there and at the University of Washington School of Medicine. Dr. Hart is also certified in bariatrics, the medical management of weight. She is currently the medical director of the Wellness Workshop in Spokane, Washington.
 
Grossman, a registered dietician, has a degree in dietetics from WashingtonStateUniversity. She has more than 20 years of experience in the nutrition field and speaks nationally on insulin resistance and diabetes nutrition. She is a nutritional advisor at the Women's Wellness Workshop in Spokane.
 
Dr. Hart became interested in the topic of insulin resistance when she realized how many of her obstetrics patients had difficulty losing weight after childbirth. Together Dr. Hart and Grossman realized though they could help some patients lose weight but not all of them. They knew there was a missing piece of the puzzle to explain the weight-loss resistance they were encountering with their patients. Grossman had been struggling with weight loss as well – seemingly further motivation for research.
 
The research led the pair to the field of bariatrics and a national bariatric medical conference discussing insulin resistance, also known as Syndrome X. Grossman began experimenting with meal plans. She noticed that a specific combination of foods produced increased energy and weight loss – unattainable for the previous seven years following the birth of her first child. Thus, they began using the plan for their Wellness Workshop patients with astounding results.
 
The book is broken into three parts: How Insulin Resistance Makes Us Fat, The Link-And-Balance Eating Method and Making the Method Work for You.
 
“How Insulin Resistance Makes Us Fat” details how insulin works, how fat is made, and what insulin resistance and Syndrome X are. The section also describes how insulin resistance has likely developed and how it results in other complications such as diabetes and high blood pressure. There is an Insulin Resistance Checklist and information on diagnosing insulin resistance and Metabolic Syndrome (also known as Syndrome X).
 
The next section, “The Solution to Insulin Resistance – The Link-and-Balance Eating Method” describes in a step-by-step manner linking protein to carbohydrates to reduce/reverse the effects of insulin resistance. They explain how to balance protein and carbohydrates and provide lists (and portion sizes) of which protein, carbs and fats are healthier for weight loss and linking than others. They describe the glycemic response, food absorption/digestion and insulin production, and why the method works relative to losing weight where other plans do not. The last chapter in the section is a multiple-choice test to confirm what they have taught.
 
Section Three, “Making the Method Work for You” begins with menus and recipe suggestions for “linked” foods. They discuss real world strategies for eating in restaurants, at parties, etc. They include lists of many of the most common take-out restaurant foods and how to incorporate them into the “linking” method. The final chapters discuss the emotional side of weight gain, weight loss, why we eat, commitment etc. They discuss how to splurge without gaining weight back or feeling the need to give up.
 
Although this book is definitely geared toward weight loss, not towards those who have been diagnosed with diabetes and especially those who are insulin-dependent diabetics, it does give a very detailed and understandable explanation of what our bodies are doing. Since type 2 diabetes is considered to be primarily defined by insulin resistance, the book may certainly be a tool to alleviate or reverse the disease. Remember to consult your physician with any questions.
 
Finally, there is one caution. There are several references to specific foods that the authors believe do not raise blood sugar or insulin levels. Diabetics should test their blood sugar to determine the applicability of these assertions. You might find that is simply not the case and that you do require insulin for these foods.

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