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.