August 9, 2017
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  4. Blood Sugar Levels: A History

Today, we find blood sugar disorders in more people than ever before, and at ever-younger ages. The concept is no longer apropos that only indulgent, over-sweetened, aging adults develop blood sugar disorders. And the problem has spread world-wide, to Jordan, India, Saudi Arabia, Argentina, South Africa and even Afghanistan to name a few of the countries afflicted.

As the epidemic expands, we find ourselves with 366 million diabetics worldwide at the end of 2011, and an annual death count of 4.6 million. The economic costs are astounding at an estimated 465 billion dollars per year. These are the latest Diabetes Atlas figures from the International Diabetes Federation (IDF).

The period prior to, through, and immediately after World War II saw tremendous advances in chemical medicine, in agricultural science and, quite significantly, in food processing. New technologies helped deliver the necessary C-Rations and K-Rations foods to millions of soldiers fighting across the globe. After the war, the new technologies were re-deployed against the consuming public at home.

It is legitimate to propose that the incidence of blood sugar disorders in the form of diabetes and hypoglycemia is accelerating because adults and children of today have been raised on post World War II diets that are too dependent on processed foods and too deficient, therefore, in trace nutrients. Most significantly, minerals in particular and phytochemicals we are only recently coming to understand, have been lost during the growing, washing, storing, hulling, drying, grinding, roasting, freezing, boiling, pressing, gassing, rolling and frying of our modern, convenience foods. Science has identified specific roles for many of those lost nutrients in the regulation of normal blood sugar.

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