Modern medicine says that Type 2 diabetes is a progressive disease. This belief is wrong.

Type 2 diabetes does not have to be progressive.

You do not have to take insulin or other diabetes drugs for the rest of your life.

You can cure your Type 2 diabetes.

Below is a summary of a paper coauthored by Jason Fung, MD, author of the book The Complete Guide to Fasting and the book The Diabetes Code, describing three (3) people who cured their Type 2 diabetes by doing intermittent fasting, fasting 24 hours per day, 3 times per week.

Taking a statin for more than 2 years increases the risk of diabetes 3.3-fold according to a 2019 study.

Women who consumed two (2) or more servings of sugar-sweetened beverages per day were 43% more likely to develop diabetes during an average follow-up of 8.4 years compared to women who consumed less than one (1) serving per week according to the Women’s Health Initiative study.

Substituting one (1) serving of a 
sugar-sweetened beverages per day 
with water 
was associated with a 
10% reduction in the risk of diabetes.

People who consumed artificial sweeteners “always or almost always” were 33% more likely to develop diabetes after adjusting for body mass index compared to people who consumed artificial sweeteners “never or rare” according to the E3N-European Prospective Investigation into Cancer and Nutrition Study.

(The risk was 83% greater before adjusting for body mass index indicating that part of the increased risk was due to a person’s adiposity.)

People with type 2 diabetes and hypertension who were given one ounce (25 grams) of dark chocolate per day had a 6 mm Hg drop in systolic blood pressure (dropping from 137 to 131 mm Hg), a 6 mm Hg drop in diastolic blood pressure (dropping from 85 to 79 mm Hg), and an 8 mg/dl drop in fasting blood sugar (dropping from 138 to 130 mg/dl) over two months compared to people who given the same amount of white chocolate according to a study from the Iran University of Medical Sciences in Tehran, Iran.

Men consuming 1-3 servings of chocolate per month were 7% less likely to get diabetes during an average follow-up of 9.2 years compared to men who never ate chocolate according to data from 18,235 male physicians in the Physicians Health Study.

Men consuming 1 serving of chocolate per week were 14% less likely to get diabetes during an average follow-up of 9.2 years compared to men who never ate chocolate according to data from 18,235 male physicians in the Physicians Health Study.

Men consuming 2 or more servings of chocolate/week were 17% less likely to get diabetes during an average follow-up of 9.2 years compared to men who never ate chocolate according to data from 18,235 male physicians in the Physicians Health Study.

The effect was much stronger in normal-weight men (BMI less than 25), and in men younger than 65.

In men younger than 65, those who consume 2 or more servings of chocolate/week were 27% less likely to get diabetes compared to those who never ate chocolate.

In normal-weight men (BMI less than 25), those who consume 2 or more servings of chocolate/week were 41% less likely to get diabetes compared to those who never ate chocolate.

People who ate chocolate more than once a week were 48% less likely to get type 2 diabetes over the next 5 years compared to people who never ate chocolate according to a new study.

This was after adjusting for cardiovascular, lifestyle and dietary factors including other polyphenol-rich beverages.

“Compounds in cocoa and chocolate have established cardiovascular benefits, including beneficial effects on insulin resistance, a risk factor for type 2 diabetes mellitus,”  the paper notes.

“Statin treatment increased the risk of type 2 diabetes by 46%, attributable to decreases in insulin sensitivity and insulin secretion,” concludes a 2015 study that followed 8,749 non-diabetic participants, 45– to 73-years-old, for 5.9 years.

The one-fourth of people with the highest levels of byproducts from dairy fat had a 46% lower risk of diabetes over about 15 years compared to the one-fourth of people with the lowest according to analysis of the blood of 3,333 adults in the Nurses’ Health Study of Health Professionals Follow-up Study and the Health Professionals Follow-Up Study.

Type 2 diabetics with a prior heart attack who were given 40 infusions of EDTA chelation therapy compared to those given a placebo had a

• 43 percent reduction in death from any cause over 1-5 years
• 41 percent overall reduction in the risk of any cardiovascular event over 1-5 years
• 40 percent reduction in the risk of death from heart disease, nonfatal stroke, or nonfatal heart attack during a 1-5 year follow-up
• 52 percent reduction in recurrent heart attacks over 1-5 years

according to a study called the Trial to Assess Chelation Therapy (TACT) that was sponsored by the National Center for Complementary and Integrative Health and the National Heart, Lung, and Blood Institute at the U.S. National Institutes of Health which was the first large-scale, multicenter clinical trial on chelation therapy in people who have had heart attacks.

EDTA chelation only benefited diabetics

EDTA chelation only benefited diabetics; it did not benefit non-diabetics.

Among people who had never smoked, people who drank 3.1 to 5 cups of coffee per day had a 35% lower risk of dying from diabetes over some number of years compared to people who were not coffee drinkers according to an analysis of data from 74,890 women in the Nurses’ Health Study, 93,054 women in the Nurses’ Health Study II, and 40,557 men in the Health Professionals Follow-up Study.

People who consumed 1.1 to 3.0 cups of coffee per day had a 41% lower risk of dying from diabetes compared to non-drinkers.

People who consumed more than 5 cups of coffee per day had a 43% lower risk of dying from diabetes compared to non-drinkers.

Increasing dietary magnesium intake by 100 mg per day is associated with a 19% reduction in the risk of type 2 diabetes according to an analysis of 40 studies totaling more than one million people.

One Tablespoon of butter per day is associated with a 4% lower risk of diabetes according to a recent meta-analysis of previous studies by researchers from Tufts University and Stanford School of Medicine.

“This systematic review and meta-analysis suggests relatively small or neutral overall associations of butter with mortality, CVD [cardiovascular disease], and diabetes,” the paper concludes. “These findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consumption, in comparison to other better established dietary priorities.”

Women who consumed two (2) or more servings of artificially sweetened beverages per day were 21% more likely to develop diabetes during an average follow-up of 8.4 years compared to women who consumed less than three (3) servings per month according to the Women’s Health Initiative study.

Women who consumed artificially-sweetened beverages daily during pregnancy were 2.2 times more likely to have an overweight baby when the baby reached one-year compared to women who consumed no artificially sweetened beverages.

“These effects were not explained by maternal [body mass index], diet quality, total energy intake, or other obesity risk factors,” the authors of the study note.

They also noted that, “There were no comparable associations for sugar-sweetened beverages.”

Vegans are 62% less likely to have Type 2 diabetes than non-vegetarians according to the Adventist Health Study-2.

Vegans eat no animal products.

Lacto-ovo vegetarians are 38% l less likely to have Type 2 diabetes than non-vegetarians according to the Adventist Health Study-2.

Lacto-ovo vegetarians eat vegetables, eggs, and dairy products, but do not eat meat.

Semi-vegetarians are 51% less likely to have Type 2 diabetes than non-vegetarians according to the Adventist Health Study-2.

Semi-vegetarians eat primarily a vegetarian diet, but occasionally eat meat, poultry or seafood.

“In summary, statins are not only ineffective in preventing CHD [coronary heart disease] events but instead are capable of increasing [coronary heart disease] and heart failure,”  according to a 2015 review paper by Prof. Harumi Okuyama from Nagoya City University in Nagoya, Japan, Peter H. Langsjoen MD, a cardiologist from Texas, and others who reviewed more than 20 statin drug studies done after 2004.

People eating 5 or more servings of white rice per week had a 17% greater risk of type 2 diabetes compared to those eating less than one serving per month after adjusting for age, lifestyle and dietary risk factors according to a 2010 analysis by researchers at Harvard School of Public Health in Boston, Massachusetts, USA.

Replacing one-third serving of white rice with brown rice per day lowers type 2 diabetes risk 16%

“We estimated that replacing [one-third serving] of white rice with the same amount of brown rice was associated with a 16% lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36% lower diabetes risk,” the authors of the paper noted.

People eating 2 or more servings of brown rice per week had an 11% lower risk of type 2 diabetes compared to those eating less than one serving per month after adjusting for age, lifestyle and dietary risk factors according to a 2010 analysis by researchers at Harvard School of Public Health in Boston, Massachusetts, USA.

Replacing one-third serving of white rice with brown rice per day lowers type 2 diabetes risk 16%

“We estimated that replacing [one-third serving] of white rice with the same amount of brown rice was associated with a 16% lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36% lower diabetes risk,” the authors of the paper noted.

“Higher consumption of sugar sweetened beverages was associated with a greater incidence of type 2 diabetes, by 18% per one serving/day… [and by] 13% [after adjusting for body fat] according to a new study.

Type 2 diabetics taking metformin were LESS likely to die during a 2.8-year follow-up than non-diabetic controls leading the authors of the study to suggest that metformin might have a life-extending effect even in non-diabetics.

“Patients with type 2 diabetes initiated with metformin monotherapy had longer survival than did matched, non-diabetic controls,” the authors of the paper noted.

“This supports the position of metformin as first-line therapy and implies that metformin may confer benefit in non-diabetes.”

To say this another way, the authors of the study are suggesting that metformin might be life-extending drug in people WITHOUT diabetes.

A table of obesity rates for each U.S. state is attached.

This if from the 2013 report titled “F is for Fat” by Ryan Masters, PhD who conducted research as a Robert Wood Johnson Foundation Health & Society Scholar at Columbia University’s Mailman School of Public Health.

“Nine of the 10 states with the highest rates of type 2 diabetes and hypertension are in the South,” according to the 2013 report titled F as in Fat: How Obesity Policies are Failing in America, 2013 from the Robert Wood Johnson Foundation who has been publishing this report for 10 years.

Type 2 diabetics with renal disease who were assigned to eat a moderate protein diet containing at least 25% protein lost an average of 21.3 lbs after one year versus 14.5 lbs for those assigned to eat a standard protein diet containing 15% protein, however, the difference was not statistically significant.

People in the moderate protein diet ate an average of 19 grams more protein per day than those on the standard protein diet.

You can predict who will get Type 2 Diabetes, 20 years before it happens by doing a glucose tolerance insulin resistance test which plots both blood sugar levels and insulin levels over 4 to 6 hours notes Jonathan Wright, MD, a pioneer in natural medicine, in this video clip.

He notes that that this test was best described by Joseph Kraft, MD way back in 1976.

(More info about Dr. Kraft and his book is at the bottom of this article.)

Dr. Wright notes that this test—the glucose tolerance insulin resistance test— is a “very precise test”.

Back in 1976, Joseph Kraft, MD tested about 3500 people, giving them glucose, and then plotting both blood sugar and insulin levels every hour, for 4 to 6 hours notes Jonathan Wright, MD, a pioneer in natural medicine, in this video clip.

"When you add sugar to processed food, you kill it, and it's killing us" says Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2). Read the entire article | Email this article

"If you look at the diseases of alcohol, and you look at the diseases of sugar and obesity, they are the same," notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2). Read the entire article | Email this article

"Alcohol is metabolized to fat, and so is fructose, driving more liver fat then it can export, you get more insulin resistance, which drives the pancreas to make extra insulin, driving energy deposition into fat cells [increasing body fat], driving your weight gain, and the extra insulin is driving high blood pressure, driving heart disease, driving cell division which leads to cancer, driving changes in the brain that lead to dementia. Driving every single one of these diseases," notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2).

"When the pancreas can't make enough insulin, and it burns out, it drives diabetes as well."

"Fructose is a chronic, dose-dependent, liver toxin, which is just like alcohol," notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2).

"In fact, fructose, the sweetheart of sugar, is more like alcohol than it is anything else."

"Glucose and fructose are very different, " notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2).

He notes that every organism on the planet can absorb and metabolize glucose, but only the liver can metabolize fructose, which, when we consume too much fructose, overloads the liver and causes numerous chronic diseases.

"Sugar is made up of molecules, glucose, which is not very sweet and not very interesting, and fructose, which is very sweet and very interesting. Fructose is the thing that we crave," notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2). Read the entire article | Email this article

"When we started putting fat and carbohydrate on the same plate in the 1700's, we became gourmets," notes Robert Lustig, MD, pediatric endocrinoligist from the University of California, San Francisco in a 7-part video series called "The Skinny on Obesity" (Episode 2).

"In the 20th century, when we started putting fat and carbohydrate in the same food, we became 'gourmands'."

"It's when you put fat and carbohydrate together, but they don't work."