What IS the cause, according to Dr. Graham, is fat. When there is too much fat in the blood, the movement of sugar out of the bloodstream and into the cells is impeded, because there’s a coating of fat on everything—blood vessel walls, the cells’ insulin-receptor sites, the sugar molecules, and the insulin itself.
The proponents of the fad low-carb diets say that insulin is the bad guy and that people need to limit carbohydrates in order to limit insulin release. What they don’t mention is that fat- and protein-rich rich foods also cause considerable insulin release.
One burger’s amount of beef, or three slices of cheddar cheese , raises insulin levels more than almost two cups of pasta (American Journal of Clinical Nutrition 50, 1997: 1264).
One-quarter pound of beef raises insulin levels in diabetics as much as one-quarter pound of straight sugar (Diabetes Care 7, 1984: 465).
Beef and cheese raise insulin levels higher than high-carbohydrate foods like pasta (American Journal of Clinical Nutrition 50, 1997:1264).
Even some raw food “experts” are scaring people away from eating fruit but not educating them about the dangers of eating too much fat. According to Dr. Graham, a high fat diet, whether cooked or raw, contributes “directly and causally to all of the misleadingly named ‘blood-sugar metabolic disorders.’”