You Can Get Cheap Insulin at Walmart Without an Rx in Many U.S. States

Good news from Sysy Morales at Diabetes Daily:

“Did you know that Walmart sells Novolin Regular human insulin and Novolin N insulin (commonly known as NPH) for approximately $20 a vial? In most states, you don’t even need a prescription.

These older insulins were what people with diabetes relied on during the 1980s and 1990s before new insulin came along like Humalog, Novolog, Levemir, and Lantus. The activity profiles of R and NPH were combined in patients with type 1 diabetes so that there would be peaks and valleys throughout the day. A peak of insulin action would cover breakfast, lunch, and dinner. Snacks may also be needed at various times to avoid hypoglycemia. Patients were generally injecting both R and NPH in the morning before breakfast and then again before dinner, but of course, there were various schedules provided to patients. Meals on these two insulin types were kept somewhat consistent regarding the quantity of food and carbohydrate intake as well as mealtimes.”

Source: You Can Get Cheap Insulin at Walmart Without an RX in Some States

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How Common Is Vegetarianism In India?

Gadi Sagar temple on Gadisar lake at sunset, Jaisalmer, India

Gadi Sagar temple on Gadisar Lake, Jaisalmer, Rajasthan, India

I ask because I’m probably going to put together some low-carb Indian food recipes later this year. Why bother to compose meat-heavy recipes if Indians are predominantly vegetarian?

For the rest of this article, when I mention Indians, I’m talking about Indians in India. Not Indians in the U.S. or U.K. or elsewhere. Here’s what I’ve learned so far.

First off, note that vegetarianism isn’t a monolithic way of eating. Here are common subgroups:

  • Vegan:  eat no meat, poultry, fish, eggs, and dairy products whatsoever, probably not even honey (look up how bees make honey)
  • Lacto-vegetarian: eat no meat, poultry, fish, or eggs, but dairy products are okay
  • Lacto-ovo vegetarian: eat no meat, poultry, or fish, but eggs and dairy products are fine
  • Pesco-vegetarian: eat no meat or poultry, but fish are okay (what about eggs and dairy?)
  • Semi-vegetarian: eat meat, poultry or fish at least once a month but less than once a week

Surveys of Indians indicate that only 30% of the population, let’s call it one out of three, label themselves as vegetarian. The most common vegetarian strain is semi-vegetarianism. Admittedly, some sources say lacto-vegetarians are predominant. It’s a close call. Pesco-vegetarians are the smallest vegetarian group.

[Update on Aug 28, 2024: Emily Watson at WorldAnimalFoundation.org informed me that 26% of Indians in India are vegetarian. So one out of four. Click for source.]

By comparison, only 2.4% of U.S. adults are vegetarian.

Even non-vegetarian Indians don’t eat much meat—once a week is not uncommon. For instance, in 2015 average annual meat consumption per capita in Americans was 210 lb. The figure for Indians was 6.4 lb! Non-vegetarians in the U.S. eat five times as much meat as non-vegetarians in India.

Compared to non-vegetarians in In India, vegetarians are more likely to be women, over age 55, college-educated, non-smokers, and more sedentary.

Indian vegetarians don’t eat a lot of eggs but do eat a fair amount of milk/diary products.

Vegetarianism is highly variable depending on geography and the make-up of the population. For example, the state of Gujarat has many vegetarians. Also, wherever you find many Brahmins and Jains, there are beaucoup vegetarians.

There are many Hindus in India. A key principle of Hinduism is nonviolence. Killing an animal and eating it is violent. Hence, vegetarianism.

Vegetables are staples of Indian cuisine, and a variety of spices keep them interesting. Rice and breads are also prominent. Legumes (aka pulses) contribute 5% of calories to Indian diets.

The South Asian Paradox

Some of the aforementioned facts I pulled from  “Vegetarianism and cardiometabolic  disease risk factors: Differences between South Asian and U.S. Adults.”

South Asia is typically comprised of India, Pakistan Afghanistan, Nepal, Bangladesh, Sri Lanka, Bhutan, and Maldives. The most populous of these is India, with 1, 326, 000,000, followed by Pakistan (193,000,000) and Bangladesh (163,000,000). India is also the largest geographically, and in the center of the region. The article at hand was based on surveys, called food propensity questionnaires, of folks in Chennai and New Delhi (both in India) and Karachi (Pakistan).

The researchers were interested in the “South Asian Paradox”: “The prevalence of cardiometabolic diseases such as diabetes and coronary heart disease is increasing disproportionately in South Asian compared with other regions of the world despite high levels of vegetarianism.” Why is this, when the vegetarian diet is supposed to be so healthy? (Prevalence of diabetes in India rose from 6.7% in 2006 to 9.3% in 2014.) The authors wonder if the Indian vegetarian diet is less healthy than U.S. and European vegetarian diets. They write that “The health benefits of vegetarian diets observed n the present study may stem from higher intakes of vegetables and legumes among vegetarians compared with non-vegetarians.” I don’t find any firm conclusions that would resolve the South Asian Paradox. They say U.S. vegetarians have more consistently “healthier” food group intakes than South Asian vegetarians: lower consumption of dairy, desserts, and fried foods. They speculate that the healthfulness of the South Asian vegetarian diet might be improved by limiting fried foods and increasing nutrient-dense fruits, nuts, seeds, and whole grains. Higher legume consumption, particularly by non-vegetarians, may also the healthful.

They note that although diseases like diabetes and cardiovascular disease have increased markedly in India over the last 35 years, annual per capita consumption of poultry, meat and fish has only increased by 1 kg.

I wouldn’t be surprised if the South Asian Paradox is largely unrelated to specific foods.

Steve Parker, M.D.

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NYT Says the Paleo Lifestyle Ain’t Goin’ Nowhere

But that was way back in 2014…

To the uninitiated, the much talked about Paleo diet — a nutritional regimen centered around pasture-raised meat, eggs, fresh fruit and vegetables, and nuts, in the spirit of our cave-dwelling forebears — may seem like another low-carb fad, the South Beach diet dressed up in a mammoth hide. But the time has passed when it could be written off as a fringe movement of shaggy-haired Luddites with an outsize taste for wild boar meatloaf.

Lately, Paleo has charged toward the mainstream, not only as a hugely popular diet (it was most-searched diet of 2013, according to the Google Trends Zeitgeist list), but also as a cave-man-inspired lifestyle that has spawned a fast-growing industry.

Source: The Paleo Lifestyle: The Way, Way, Way Back – NYTimes.com

If you’re interested in a paleo-style diet for diabetes, check out my Paleobetic diet.

Steve Parker, M.D.

 

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Diabetes Doubles Risk of Sudden Cardiac Death

Sudden cardiac death is what it sounds like. It’s often caused by a rhythm disturbance like ventricular tachycardia or ventricular fibrillation but can also be the result of a massive heart attack (acute blockage of blood flow to heart muscle).

I’m hopeful that good control of diabetes will reduce the risk of death.

“Diabetes mellitus was associated with a 2-fold increase in the risk of sudden cardiac death in the general population.”

Source: Diabetes mellitus and the risk of sudden cardiac death: A systematic review and meta-analysis of prospective studies – Nutrition, Metabolism and Cardiovascular Diseases

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Recipe: Rosemary Roasted Brussels Sprouts

Final product without Parmesan sprinkles. That's sous vide chicken in the foreground.

Final product without Parmesan sprinkles. That’s sous vide chicken in the foreground, making this a complete meal for me.

At my request, my wife bought me a mess o’ Brussels sprouts, and I’ve been experimenting with recipes.

Sprouts sliced in half

Sprouts sliced in half

Ingredients this time are the sprouts, dried rosemary (i.e., not fresh although it grows where I live), salt, pepper, extra virgin olive oil, fresh garlic, and diced onion.

FYI, rosemary is used as an ornamental landscaping plant in southern Arizona.

To promote release of flavor, I sautéed three garlic cloves and the rosemary in EVOO.

Releasing the flavors of garlic and rosemary over medium heat for perhaps 3 minutes

Releasing the flavors of garlic and rosemary over medium heat for perhaps 3 minutes

Then I sliced the sprouts in half along their long axis, to reduce cooking time. (Cut them so the leaves stay attached to the internal stalk.) You’d have to cut them in half before you eat ’em anyway.

I dumped all ingredients into a bowel and mixed thoroughly to ensure the sprouts were coated with oil.

Ready for the oven

Ready for the oven. I used about 3/4 cup of diced onion.

Everything except the bowl was transferred to a cooking sheet covered with aluminum foil (easy clean-up!), which I then popped into an oven pre-heated to 425°F. I cooked for 25 minutes. At around the 10 and 17-minute marks, I pulled the concoction out of the oven and stirred/flipped the ingredients to promote even cooking and browning. Your cooking time will vary from 17 to 25 minutes depending on your preferences. If you want some browning of the sprouts, you likely need to cook longer than 17 minutes. Unless your oven runs hotter than mine.

This is my favorite roasted Brussels sprouts recipe thus far. For an extra flavor zing, sprinkle with some Parmesan cheese just before eating. In the future, I may  top the ingredients with some other type of cheese a minute before the cooking is completed. Bacon bits are another tasty option.

Steve Parker, M.D.

Not "real" Parmesan from Italy. For example, this one contains cellulose "to prevent caking."

Not “real” Parmesan from the Parma region of Italy. For example, this one contains cellulose “to prevent caking.”

 

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Very Low-Carb Diet Helps T1D Patients Achieve Glycemic Control 

Naturally Low-carb Caprese Salad

MedPage Today has a brief report that may interest you. A new study indicates that a very low-carb diet (VLCD) is beneficial to both adults and children with type 1 diabetes. No surprise to me, although I admit this was not an ideal study.

Among people with type 1 diabetes, following a very low-carbohydrate diet (VLCD) can aid in achieving glycemic control, researchers suggested.

Responses from an online survey of people with type 1 diabetes found that those who followed a VLCD reported very good glycemic control – a mean HbA1c of 5.67% ± 0.66%, according to the study by Belinda Lennerz, MD, PhD, of Boston Children’s Hospital, and colleagues. Overall, 97% of these participants achieved the recommended glycemic targets of the American Diabetes Association.

The average blood glucose levels among the subset of patients who reported these values were 104 ± 16 mg/dL, the researchers reported in Pediatrics.

Followers of this diet also noted very few adverse events, with only 2% of the total respondents reporting a diabetes-related hospitalization within the past year – 1% for ketoacidosis and 1% for hypoglycemia.

The survey included 316 responses from both adults with type 1 diabetes and the parents of children with type 1 diabetes. These individuals belonged to a Facebook group of people living with type 1 diabetes who adhere to a VLCD. While a VLCD is usually defined as ≤20 to 50 g per day of carbohydrates or ≤5% to 10% of daily caloric intake, the mean carbohydrate intake of these respondents was 36 ± 15 grams per day.

Source: Carb-Light Diet Helps T1D Patients Achieve Glycemic Control | Medpage Today

Click for the scientific citation.

More details from Maria Muccioli, Ph.D.

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The New Accuracy Standard for Home Glucose Monitoring Devices: +/- 15%

Finger-pricking four times a day gets old real quick!

The U.S. Food and Drug Administration has issued new guidelines for manufacturers of home glucose monitoring devices. The old standard was that the glucose reading of the device had to be within 20% of the actual or true value compared to a medical lab-grade machine.

For example, if the device read 165 mg/dl, the true value could be anywhere from 132 to 198 mg/dl.

Under the new +/- 15% rule, the true number should be between 140 and 190 mg/dl.

I bet you thought your device was more accurate than that.

From the FDA to device manufacturers:

“Blood glucose test results are used by people with diabetes to make critical decisions about their treatment; therefore, it is important that the results are accurate so that nutritional and drug dosing errors are better avoided. Your studies should demonstrate that your SMBG [self-monitoring of blood glucose] is sufficient for this purpose by showing that 95% of all SMBG results in this study are within +/- 15% of the comparator results across the entire claimed measuring range of the device and that 99% of all SMBG results are within +/- 20% of the comparator results across the entire claimed measuring range of the device.”

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Costs of Diabetes in the U.S. in 2017 

Healthcare dollars

Most of the numbers below won’t mean much to you because they are mind-boggling. Also note that most of the cost is caused by type 2 diabetes in people over 65. From Diabetes Care:

“The total estimated cost of diagnosed diabetes in 2017 is $327 billion, including $237 billion in direct medical costs and $90 billion in reduced productivity. For the cost categories analyzed, care for people with diagnosed diabetes accounts for 1 in 4 health care dollars in the U.S., and more than half of that expenditure is directly attributable to diabetes. People with diagnosed diabetes incur average medical expenditures of ∼$16,750 per year, of which ∼$9,600 is attributed to diabetes. People with diagnosed diabetes, on average, have medical expenditures ∼2.3 times higher than what expenditures would be in the absence of diabetes. Indirect costs include increased absenteeism ($3.3 billion) and reduced productivity while at work ($26.9 billion) for the employed population, reduced productivity for those not in the labor force ($2.3 billion), inability to work because of disease-related disability ($37.5 billion), and lost productivity due to 277,000 premature deaths attributed to diabetes ($19.9 billion).”

Source: Economic Costs of Diabetes in the U.S. in 2017 | Diabetes Care

Drastically reduce your diabetes healthcare expenditures by incorporating the ideas in my books. The ball’s in your court.

Steve Parker, M.D.

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Book Review: “The Diabetes Code: Prevent and Reverse Type 2 Diabetes Naturally”

From Shutterstock.com

Dr Jason Fung is best known for his advocacy of fasting and low-carb eating. I recently read his latest book, The Diabetes Code: Prevent and Reverse Type 2 Diabetes Naturally, published this year.

*   *   *

I waffled between a four or five-star Amazon.com review, but settled on four-star because 1) I haven’t read all of the pertinent scientific literature, and 2) I’m not sure how feasible the Fung protocol is for the average type 2 diabetic (or PWD if you prefer).

When I mention diabetes or diabetic hereafter, it’s always type 2 diabetes, not type 1.

This book builds on the success of very low-carb eating as a therapeutic approach to type 2 diabetes. But it goes beyond that by advocating frequent prolonged fasts as a potential cure for diabetes. I’m talking about fasting for 30–36 hours at a stretch, for up to three times a week. On non-fasting days, his patients typically eat a low-carb diet, which makes sense to me. Two week-long sample meal plans are provided. Thus far, none of my patients have asked me about fasting. If the underlying science checks out, I’d seriously consider the Fung approach myself if I had T2 diabetes.

The longest fast I’ve done has been 24 hours. That’s pretty easy for me, probably because I eat low-carb, so my fat-burning cellular machinery is ready for action. In bro-science terms, I’m keto-adapted. I have no idea if fasting 36 hours would be any harder than 24. Maybe it’s easier if you’re obese.

Dr Fung shares many clinical vignettes from his Intensive Dietary Management Program in Canada. He doesn’t mention how many of his patients start the program and then drop out because it’s too difficult.

Why the intermittent fasting? Because it seems to be an efficient way to reverse the fat build-up in the liver and pancreas that cause the high blood sugars of diabetes. That fat build-up, in turn, is caused by high insulin levels, according to Dr Fung’s working theory of diabetes causation.

The author says the following is what causes diabetes and prediabetes. First, remember that dietary carbohydrates cause a release of insulin from the pancreas, in order to dispose of the carbohydrate as an immediate source of energy or for storage in the liver and skeletal muscles as glycogen. If the carb is not needed for immediate energy and if the glycogen tanks in liver and muscle are full, the glucose is converted to fat. That fat is ideally stored in specialized fat cells (adipocytes), but can also be stored in the liver and pancreas (called visceral fat). Excessive fat in the liver and pancreas eventually impairs function of those organs. To prevent this overload, cells have to become resistant to insulin’s effects. Diets rich in highly-processed, refined carbohydrates (especially fructose, sucrose, and starches) over-stimulate insulin release from the pancreas. Over time, this causes not only body fat, but also fat build-up in the liver and pancreas, impairing their function.

Intermittent fasting and very low-carb eating directly and immediately ameliorate the high insulin levels that cause diabetes. The fasting allows for extended periods of low insulin, which helps tissues regain or maintain sensitivity to insulin, he says.

Dr Fung rightfully points out that his program should be done under physician supervision, especially if you take drugs that can cause hypoglycemia. I can see patients taking this book to office visits and asking “Doc, can I try this?” Unfortunately, many doctors won’t take the time to read the book.

I wonder if this manifesto was actually written to convince physicians that what we’ve been doing for years is misguided, and that Fung’s approach is the way to go.

My favorite sentence: “…the very low-carbohydrate diet does remarkably well, giving you 71% of the benefits of the fasting without actual fasting.”

My least favorite sentence was regarding side effects (e.g., hunger pangs, muscle cramps, headaches) when starting fasting: “These side effects are often signs that the body is dumping its toxic sugar load.” No, that’s just good ol’ “induction flu,” more recently called keto flu.

I don’t know if Dr Fung’s causation theory of diabetes is correct or not. Maybe Dr Roger Unger’s glucagon-centric hypothesis is the reality. Ultimately what matters is whether his protocol actually reverses diabetes in significant numbers of folks, and does it safely. If the Fung protocol proves widely effective, and I hope it does, a Nobel Prize in Medicine may be in Dr Fung’s future.

Steve Parker, M.D.

 

Disclosures: I was given an Advance Reader’s Copy of the book by the publisher’s representative, otherwise I received no financial or other compensation. I don’t know Dr Fung.

Potential conflict of interest: I am a diet book author and blogger who advocates Mediterranean-style eating and low-carb eating for the general public and diabetics.

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Brown Fat: What’s That?

The Joslin diabetes blog has an interesting article on brown fat and its effect on metabolic rate and insulin sensitivity. Brown fat is just a type of body type different from the more plentiful white fat (which is actually more pale yellow). If there are other colors of body fat, I don’t know.

If you can “activate” your brown fat, it helps you burn more calories, which could be helpful if you’re trying to lose weight. It also improves insulin sensitivity: beneficial if you have type 2 diabetes or are prone to it.

From Joslin:

“When brown fat is fully activated, it can burn between 200 and 300 extra calories per day. It is most successfully activated through cold exposure. A recent study of people with type 2 diabetes had volunteers sit in a 50 degree room for a couple of hours a day for 10 days in shorts and short-sleeved shirts.

“When I say cold, it’s not icy cold, it’s not like the winter in Boston,” she says. “It’s more or less like the temperature we have here in autumn. After this mild cold exposure, all ten volunteers with type 2 diabetes, as shown in that study, displayed increased brown fat activity and improved insulin sensitivity. This is very exciting.”

Dr. Tseng is working on understanding exactly what is happening on a cellular level to activate brown fat in the cold to see if she can create a drug that will mimic the effects. “Although cold works, it’s just not pleasant,” she says. “If you had to sit in a cold room for a few hours every day, perhaps not everybody could accept that.”

Source: How Your Body Temperature Can Affect Your Metabolism | Speaking of Diabetes | The Joslin Blog

Another way to activate brown fat is exercise (at least if you’re a man or a mouse).

Steve Parker, M.D.

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