It's all about food

Medical nutrition science moves fast, so here is what you need to know

The big picture

Humans today are the result of genetic adaption across hundreds of thousands of years to survive on planet earth.

Living organisms need energy, so a significant part of this evolutionary process was about adapting to eat the food around us. The process of creating energy from food to maintain us alive is our metabolism.

Nowadays, we have around the clock access to food, and our diet composition is changing faster than our clever bodies can adapt.

A metabolic syndrome

Affecting 1 in 2 people in the US, this syndrome is a pandemic characterized by obesity, insulin resistance, hypertension, and dyslipidemia.

Insulin resistance develops when the body is saturated with glucose. Think of it this way, the normal amount of sugar in the blood is one large teaspoon. Not very much, is it?

To push glucose out of the blood and into the cell, the pancreas produces more and more insulin. Cells start to be overfilled and become resistant to insulin.

Conventional approaches only slow down the progression of the disease by treating the symptoms, such as high blood glucose, rather than insulin resistance.

Through medical nutrition, you control the glucose tap. Thanks to that same metabolic flexiblity, you still get energy from burning stored and dietary fat for fuel.

Insulin receptors in your cells then adjust over time, and they regain the ability to receive glucose properly.

A metabolic solution

Glucose 'an energy source'

It can power our cells and is always present in our blood within an optimal range of 4-7.8mmol/L. It can be produced from carbohydrates and proteins that we eat, or liberated from storage in the liver, muscle or fat tissue. Despite popular belief, they are not essential.

Too much glucose

—  causes weight gain
— promotes insulin resistance
— increases risk of diabetes
— increases risk of heart disease
— increases risk of  cancer
— increases cellular ageing
— causes mood swings and energy slump

Ketones 'also an energy source'

They can also power our cells and their production is triggered when glucose is in short supply. During the fasted state, or when carbohydrate consumption is limited, ketones are produced from burning fat.

Increased ketones

— stable energy levels
— increased insulin sensitivity
— improved cognition
— reduced inflammation
— improved lipid profile
— promotes cell recycling
— weight loss and fat loss
— protective against Alzheimer's, Parkinson's

Insulin 'a feeding hormone'

It's responsible for regulating blood glucose between an optimal range of 4.0 to 7.8 mmol/L. When we eat, our blood sugars rise, which induces insulin secretion from the pancreas and signals the cells to uptake glucose to be used for immediate energy.

Eating: insulin rises

— reduces blood glucose
— energy is stored as fat and glycogen
— prevents energy liberation from muscle and fat
— prevents weight loss
— suppresses ketone production

Fasting: insulin drops

— Energy is liberated from fat and glycogen
— promotes weight loss
— promotes ketone production

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