Diabetes is spreading like an epidemic. There are millions of people worldwide suffering from type 2 diabetes, possibly even one third of the world’s population are pre-diabetics. Diabetes is a serious illness affecting the whole body and leads to many complications, even premature death. Diabetes is caused by disturbances in the metabolism of a hormone called insulin.
Dr Antti Heikkilä has always been interested in nutrition and the effect that food has on our bodies. Already in the 1980s, he studied the effects that mind and nutrition have on our overall health after discovering that surgery only helped a fraction of patients suffering from constant pain. He started his patients on a nutrition-rich natural diet avoiding all processed food. Dr Heikkilä is a surgeon and an orthopaedic and traumatology specialist. He works at Eira Hospital in Helsinki, Finland.
The first of its kind, based on more than 43 years of clinical experience and many patient success stories, this book will change the way you look at treating diabetes.
–The basic treatment for diabetes should always be a proper diet, says Dr Antti Heikkilä, who has had huge success in Finland when treating his patients with low-carbohydrate, nutrition-rich food. The diet programme in his book, Nutrition Therapy for Diabetes, is extremely easy to implement in everyday life. You can see the results in a few days. Dr Heikkilä has helped thousands of patients with diabetes. All of his patients with type 2 diabetes have stopped taking each and every one of their medications. Patients suffering from type 1 diabetes have benefited from this diet as well. Their blood sugar levels have been balanced, and their insulin requirements minimized. They have lost their excess weight and recovered from many other illnesses, such as metabolism syndrome, constant infections, chronic eczema, mood swings, depression and many other problems.
In 1984, a diet low in carbohydrates and high in fat was abandoned as the best treatment for people with diabetes when the ADA (American Diabetes Association) concluded that the prevailing low-fat diet was also suitable for diabetics, even though the official dietary recommendations and the benefits of the diet had never been tested in the real world. This was the turning point: medicalization took place and doctors began prescribing drugs without any justification.
From that point until today the nutritional advice from the authorities is for a high-carbohydrate, low-fat diet, which is devastating to the health of all diabetics. The only way these patients can survive is to take huge amounts of medicine. The idea of achieving a balance by taking multiple medications only works in theory. The results of such a polypharmacy include multiple side effects, and in many cases, early death. Heart disease, blindness, renal failure and leg amputations are typical complications related to diabetes.
In his book, Dr Heikkilä explains why a natural and nutritional diet low in carbohydrates is so vital that it should always be the first line of defence in the treatment of patients. The basic principle of Dr Heikkilä’s therapy is to maintain the best possible glycemic control and to prevent organ damage caused by sugar. Excess sugar is always harmful, even to those who do not have diabetes. Sugar accelerates the aging process by forming compounds with proteins. The term glycosylation describes this event. The more sugar that circulates in the body, the faster and more extensively glycosylation manifests itself. Glycosylation is a problem for diabetics because it is the cause of all long-term complications related to the disease.
Diabetes does not have to be a degenerative and progressive disease. The basic treatment for diabetes should always be a diet with reduced sugar and carbohydrates and consist only secondarily of medicines.
The nutritional therapy recommended by Dr Heikkilä is simple: there is no need to calculate anything other than the total amount of carbohydrates. You will learn what plants are low in carbohydrates, which plants have high amounts of carbohydrates, how much protein you need and what are the right fats that you should be using. You will learn why the quality of your food is of vital importance and about the disadvantages of all processed foods. In his book, Dr. Heikkilä, an active gourmet cook, provides two weeks’ worth of well-illustrated, delicious and easy-to-make recipes.
Nutrition Therapy for Diabetes contains numerous stories of successful recovery from Dr Heikkilä’s patients.