CureZone   Log On   Join
Sugar Vs. Insulin Views: 2,266
Published: 15 years ago

Sugar Vs. Insulin

Hi ML,
I have to ask a favor of you. I’ve been “debating” the pH principals with my roommate for some time now. As you might remember, he is diabetic. After another round in the E.R. diagnosed with D.K.A., I thought he would come around. I was wrong.

In any case, as much for me as him, I’m trying to better understand the reactions between blood sugar levels and insulin. Further, I’m trying to understand why certain foods say fast food like B.K. or canned pasta can make blood his sugars jump into the 500’s while other more “sugary” products don’t as much. My theory here has to do with the fact that without a certain pH in the blood and or without the minerals, the sugar cant and or wont burn.

Now I’m fairly certain that whatever insulin is, it’s not really burning the sugar correct? It’s a catalyst or something? The bottom line is the theory of just using insulin to control the sugars is not correct way of looking at it, it’s more complex and I want to see this reaction from a pH point of view.




Printer-friendly version of this page Email this message to a friend
Alert Moderators
Report Spam or bad message  Alert Moderators on This GOOD Message

This Forum message belongs to a larger discussion thread. See the complete thread below. You can reply to this message!


Donate to CureZone

CureZone Newsletter is distributed in partnership with

Contact Us - Advertise - Stats

Copyright 1999 - 2021

0.453 sec, (1)