Dear Steven,
Thank you for your comment and your questions. We have answered your questions as followed:
1. While this is true - even about meat - the levels of carbohydrate found in meat is so minuscule that as part of a very low carb diet, it does not cause an insulin response.
This is not quite right! The protein contained in meat causes a release of insulin, since protein-rich meals are a secretion stimulus for insulin. In addition, a protein-rich meal even leads to an increase in blood glucose levels through the release of glucagon in particular, in order to prevent insulin-induced hypoglycemia. (Cf: Pape, Kurtz, Silbernagl: Physiology, 9th edition Thiemeverlag; page 630 chapter 14.8.2 "Insulin")
2. And it's the insulin response that causes metabolic problems.
Per se, insulin and the insulin response is a vital component of our physiological blood glucose regulation: " Insulin is (thus) an anabolic hormone. It is the most important factor in controlling metabolism with the goal of storing nutrients." (Cf: Pape, Kurtz, Silbernagl: Physiology, 9th edition Thiemeverlag; page 633 f. Chapter 14.8.5 "Blood glucose regulation").
In addition to lowering blood glucose levels, insulin as an anabolic hormone also causes the formation and storage of triglycerides and proteins. The latter are essential for muscle building, among other things.
Patients with an absolute insulin deficiency (type 1 diabetes mellitus) are dependent on insulin preparations for the rest of their lives and, without them, end up in life-threatening conditions (ketoacidoses) that can lead to coma or even death. The normal physiological insulin response in itself is therefore by no means the cause of metabolic problems, but an essential regulatory process of our body.
What has probably been misunderstood at this point is that insulin resistance occurs in many metabolic disorders such as type 2 diabetes mellitus. Insulin is not to blame. This is unchanged in affected individuals compared to insulin in healthy individuals. What leads to insulin resistance, however, are receptor malfunctions in various tissues that normally absorb glucose after insulin is released, thus lowering blood glucose levels.
In addition, insulin secretion may become insufficient. The development of these disease states, which can lead to diabetes mellitus type 2, is complex. To claim that this is only due to an insulin response caused by the consumption of carbohydrate-rich meals would therefore be wrong.
Overweight in particular, but also environmental influences and genetic factors together trigger such a clinical picture. (Cf.: Pape, Kurtz, Silbernagl: Physiology, 9th edition Thiemeverlag; page 635). At this point it is therefore to be noted: Not the nutritional composition, but above all the body weight are decisive when considering the pathogenesis of metabolic disorders. Normal insulin secretion has no disease value.
3. Why does the DGE recommend so much carbohydrate in the diet when they acknowledge eating less is not detrimental to one's health? And while fibre does have some benefits, it isn't essential to the human diet, either. After all, it is a carbohydrate and we've already established that carbohydrate is a non-essential nutrient for humans.
To the recommendations of the DGE:
The DGE recommends a complete and varied diet. As explicitly mentioned on the website of the DGE (as of 16.10.2021), their recommendations " represent a possible variant of a wholesome diet" and with, for example, "a consistent choice of whole grain products, the amount of cereal products or potatoes can be reduced" and instead, for example, more protein-rich plant foods such as legumes can be put on the menu."
-> Thus, it is neither insisted on a firmly defined quantity of carbohydrates, nor maintained that alone a nourishing way, with which quantitatively the carbohydrates are in the foreground, is healthy.
The DGE advises against an increased intake of animal products due to the high proportion of unfavourable saturated fatty acids. These, on the other hand, are hardly present in cereals. It must be noted here that the DGE recommendations are general guideline values and do not provide nutritional recommendations tailored to the individual, considering personal pre-existing conditions.
The comparatively high value of whole grains and potatoes in the DGE recommendations is well justifiable in view of the minerals and dietary fibre contained in whole grains. Whole grains provide energy and saturation for a long time due to the dietary fibre. In addition, carbohydrates have a significantly lower calorific value (17kJ/g), i.e. less energy per gram, than fats (37kJ/g), which is quite relevant for German society, which is increasingly characterized by overweight and obesity.
Metabolic disorders, as described above, usually develop from a variety of factors. However, overweight, obesity and lack of exercise are the most important components here.
If you want to follow a low-carbohydrate diet, you must bear in mind that, in terms of volume, a 1:1 replacement of carbohydrate-rich foods by fat-rich foods is accompanied by a considerably higher energy content, which can easily lead to weight gain.
4. How much carbohydrate do we need? Given it is a non-essential nutrient for humans, we don't need a single molecule of carbohydrate in our diet. Yes--many manufacturers add vitamins and minerals to the carbohydrate-laden food they produce. But to get those vitamins and minerals, you need to eat all those unnecessary carbs. And you can get the same vitamins and minerals from animal products.
In this regard, it should first be considered that the consumption of processed foods, as described here, to which, among other things, vitamins are added, is not a priority in the dietary recommendations of the DGE.
The need for vitamins and minerals should not be in the form of artificially added substances, but through the varied consumption of fruits, vegetables and whole grains, in which they occur almost without exception naturally.
Moreover, it is wrong to claim that all vitamins can be supplied without hesitation by consuming animal products. Vitamins C and E, for example, must be obtained from fruits, vegetables (especially peppers), citrus fruits, soft fruits and kiwis, or from vegetable oils, nuts and whole grain products. (Source: Verbraucherzentrale NRW, June 2021).
It is correct that the body is able to produce sugar itself in some tissues via the so-called gluconeogenesis. However, to completely eliminate carbohydrates from the diet excludes a variety of vitamin-, fibre- or mineral-rich foods and should be urgently discussed with an experienced physician in advance and monitored regularly.
Certainly, it is not advisable to give a general recommendation of a low-carbohydrate lifestyle to the entire population. In conclusion, it should be said that, on the one hand, neither insulin itself, nor a high proportion of carbohydrate-rich whole grains, as recommended by the DGE, are causative factors for the so many metabolic diseases in society.
It is possible to reduce the proportion of carbohydrates in the diet somewhat in favour of vegetables and protein-rich foods. A low-carbohydrate diet is not recommended across the board and should only be started in a controlled manner and after consultation with a physician.
We hope that this answers all of your questions and look forwards to your response.
All the best,
The Curingshot Team
