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Professor Roy Taylor

FantomPoet

Well-Known Member
Messages
151
Location
Oxford, UK
Type of diabetes
Type 2
Treatment type
Tablets (oral)
I have noticed more of Professor Roy Taylor on TV lately and his thoughts as to the cause
of T2. THere have been many other arguing the method of putting T2 in remission but
Dr Taylor seems to be the only one standing with his head above the parapit stating the cause.

Am I right, or are there other proposed 'causes' out there?
 
His most recent research was published at the end of last year, how long does it take for TV companies to go from ideal to the broadest of a TV program?

Shame there is no-one with a worldwide profile in diabetes resaech doing low carb in the UK. Hence TV companies are not yet seeing how low carb can make cheap TV.
 

What does he think the cause is?
 
Bluetit1802 said:
What does he think the cause is?
Click to expand...

He does not know, but thinks it's fat on the liver leading to more inslin resistance and then fat in the bete cells. What he does not know is why some people goes down the path and other people don't.

There is no agreement on what the process is before the liver fat.
 
I prefer the word 'trigger'

Carbs are not a problem for the majority, although they may bring other problems. For those of us with a pre-disposition, for as yet unknown reasons, more carbs than we personally can handle triggers type 2 diabetes.

It also triggers visceral fat to be laid down, exacerbating the problem.

This is my understanding, I could be wrong.
 
There are plenty of theories out there but no one has yet found the cause of T2 diabetes. Presumably once they find the cause a cure could swiftly follow
 

I think most of us on here already know this. But what causes the fat on the liver must be the question to answer.
 
Pinkorchid said:
There are plenty of theories out there but no one has yet found the cause of T2 diabetes. Presumably once they find the cause a cure could swiftly follow
Click to expand...

Unlikely, as just removing the cause would not removes years of damage to the liver etc.
 
If you believe the statistics that in most societies there is circa 60% plus who are overweight or obese then hi GI carbs are a pandemic problem. Whichever side of the fence one sites on it is incontrovertible which of the 3 macronutrients causes the biggest insulin release aiding fat storage. Sugar / Carbs = fat, Sugar / Carbs and Fat combined is even worse.
 
carbs are not a problem in the sense that they do not trigger type 2 diabetes in the majority. That is what I mean. That is why I added the bit about too many carbs probably causing other problems. This thread is talking about the type 2 diabetes, which is why i worded my post the way I did.
 
It was my understanding that Roy Taylor believes that if you can lower the sores visceral fat within the pancreas you effectively reverse T2. On a recent BBC program he stated 'there you have reversed you diabetes' from an MRI scan on the screen showing an impressive reduction of fat. He also highlighted that the pancreas is a naturally fatty organ.

As to the comment about a trigger above, I agree there is something which creates the tipping point. Finding it may reverse progress but it will not wind back the separate damage that it has caused.
 
Bluetit1802 said:
I think most of us on here already know this. But what causes the fat on the liver must be the question to answer.
Click to expand...

But no one knew this before he discovered it and proved it with his first diet study not that many years ago. We all take for granted something that was not know when most of our GPs were training. I expect my GP still thinks of type2 as being separate from fatty liver.
 
Not meaning to keep contradicting you but there are real world examples of where carbs are a trigger. I think it we take the case of the United States or say a smaller group, the Aborigines over 50% of these populations have either diabetes or pre-diabetes in a generation. The program on BBC last week was for me the best of this type ever as they lived up to the title "The Truth about Carbs" (a quick summary here (warning...around 3 minutes some stuff on Grenfell)).

I am going to just come out and say it, the popular carbs are sweet, addictive and delicious which when compared to lower gi carbs are an attractive proposition, particularly for children. If someone is diagnosed with pre-diabetes or Type 2 and cut out the sugar / carbs, I cannot remember a post where a reduction in diabetes markers has not taken place.
 
re the 'Truth about Carbs' program - I found the experiment with chewing a cracker and seeing how long it takes to taste sweet to be very revealing. I used to eat crackers in this way as a kid, but I have never ever had a sweet taste when doing so. I guess I always was going to be one of those people who had problems processing carbs.
 
Rationing during WW2 seemed to create a nation which was relatively healthy as far as T2 was concerned. It also created a nation of gardeners producing vegetables so arguably the processing of carbs has been they key development on the nutrition front, from what I understand (I am so so not old enough to experience it) there were plenty of root vegetables at the time. Although genetics may have been lying in wait for an environment change to clash with the 'programming' I am wary of thinking that genetics evolving had caused this as there just hasn't been the time for a pandemic modification the to general genome.

So in an armchair economist view (AND NOT armchair medic) can we assume that the type of (carbs) food is the cause then the answer is in reverting to what has come before?

Is there a resource anywhere which itemise what the average joe ate in previous decades? Not just in the UK but other countries as well. I realise I have happily simplifying a subject but it elicits responses from which I learn things.
 
FantomPoet said:
So in an armchair economist view (AND NOT armchair medic) can we assume that the type of (carbs) food is the cause then the answer is in reverting to what has come before?
Click to expand...
Possibly, but I don't think that is all of the answer. Vegetables aren't as full as nutrition as they were back then because of over farming.

I remembering reading years ago that genetics changed worldwide after the dropping of nuclear bombs in WWII. People are now more programmed to become fatter. I'm not sure how scientific this was though, could have been rubbish reporting.
 
Perhaps it’s not just about what we eat but a combination of food, environmental pollution, over use of antibiotics in our food and over consumption of antibiotics that mess with gut our flora.
 
Raising gut flora is an interesting point, antibiotics are one item along with processing of carbs which have been on a considerable rise since the period of rationing in the UK where we seem to have a base level of issues.
 
I think we are agreeing that carbs are a trigger for those pre-disposed to type 2 diabetes. My point was that I dont like them being called a cause, as, by themselves, they do not cause type 2 diabetes in the majority of the population who do not have the mysterious condition which triggers type 2 diabetes.

in the same way as nuts trigger an allergic reaction in those allergic to them, but do not trigger an allergic reaction in those without the allergy.

i think its a intolerance/processing disorder which is the cause of type 2 diabetes.
 
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