Does diabetes type 1 have any effect on the body’s ability to burn body fat?
In type 1 diabetes, the body does not produce insulin. Insulin is a hormone that is required to convert sugar (glucose), starches and other food into energy needed for daily life. Conditions associated with type 1 diabetes include hyperglycemia, hypoglycemia, ketoacidosis and celiac disease. Having type 1 diabetes increases your risk for many serious complications. Some complications of type 1 diabetes include: heart disease (cardiovascular disease), blindness (retinopathy), nerve damage (neuropathy) and kidney damage (nephropathy).
There are many things you can do with someone who has type 1 diabetes when it comes to training. You need to focus on the nutrition and lifestyle side of it as well. Balance on a minute-by-minute basis is the key factor. Let’s focus first on some exercise recommendations, and then we will move on to nutrition and lifestyle.
I find that most people who have type 1 diabetes try to train like everyone else and never really understand how THEY are supposed to train. Keep in mind this can change per person, as each one has a different allostatic load to begin with. Either way, I find most athletes overtrain, which will have a profound affect on their blood sugar and energy levels and fat burning capabilities. When you overtrain, research has shown that after about 30 to 45 minutes, the body keeps producing cortisol (fat storing hormone) but starts to decrease the production of ALL GH. You see most people doing 45 to 60 minutes of cardio and working out with anything and everything that will make them sweat and be sore the next day. In my opinion, this is one of the many reasons why some people have trouble losing weight. So my recommendation would be to do the following:
- Cardio: Use burst type training, use sprints with rest, short boughts of cardio (jump roping, etc) to get more of a GH-anabolic response, rather than cortisol-catabolic response.
- Training: First off, your client needs to be assessed to find out overall allostatic load, his goals, any postural issues and his skill level, as well as to find out exactly what needs to be stretched and what needs to be strengthened. From there, I would design a workout program that either does not exceed 30 minutes OR design some type of mini-circuit or circuit program (that does not exceed 30 minutes, keeping intensity=weight lower and reps higher).
- I find that most athletes who do overtrain also undereat! There has been a lot of research showing that the right type and amount of exercise is good for type 1 diabetic clients, but proper nutrition each day as well as moderate healthy weight gain prolongs the life of the individual.
Another area to look into with someone who has type 1 diabetes is “stress.” We all have many stressors (chemical, EMF, nutritional, physical, mental, emotional and spiritual), but everyone’s stress levels will vary depending on how the individual adapts to stressors. If we are constantly bombarded with theses stressors all of the time, this creates sympathetic overload (increasing overall allostatic load), which puts us in a catabolic state. The gland involved in this is the adrenal glands, which produce mineral corticoids, glucocorticoids (we will focus on these) and androgens.
When the body is stressed, you release cortisol to help fight inflammation and to help regulate BP and blood sugar levels! So to make a long story short, the more stressed one is or the less one adapts to life, the more cortisol is pushed out. This has a profound effect or stress on the pancreas, because every time cortisol goes up, insulin is supposed to go up. The longer this keeps on going, the less ability the body has to push it out, and the body starts going through the many stages of Adrenal Fatigue. What you start seeing is a person in a catabolic state (flabby and no muscle tissue), someone who heals slowly and is frequently sick and someone who has energy problems, low BP issues, hypoglycemic issues and more!
Another important issue is protein and fat to carb ratios. If you look at the diets of most Americans, you will find predominately carbohydrates of all sorts. AS you know, this is not a good situation for a type 1 diabetic client. Find the right ratios by working with a Licensed Nutritionist, Certified Metabolic Typing Advisor or a CHEK Holistic Lifestyle Coach Level 3.
Why you ask? Let’s keep it simple:
- Carbs: These foods are essential for the fuel of the body. But when over eaten, they can create weight gain, blood sugar fluctuations, nutrient and hormonal deficiencies. At the same time, guess what breaks them down mostly? Insulin! If you have type 1 diabetes, you have trouble breaking down these sugars, which leads to weight gain and high blood sugar levels, which can lead to neuropathy, macular degeneration amputation and more!
- Protein and fats: These are the most undereaten and least understood foods in our society. They are the building blocks to who you are, to every hormone (including insulin) in your body, to the building of your organs, NS, bones, teeth and eyes. They are also the building blocks to all of the cells of your body. At the same time, when you eat protein and fats, you decrease the amount of insulin output, as well as increase the amount of bile and other enzymes to break them down. Bile is not fat storing, so it takes eating good “fats” to lose “fat.”
The bottom line is this:
- Search the web and research the work of Hans Seyle.
- Read the books "The Cortisol Connection" and "Adrenal Fatigue: The 21st Century Stress Syndrome."
- Read and APPLY the principles in the book "How to Eat, Move and Be Healthy!" by Paul Chek.
- Work with an MD at BioHealth Diagnostics to get an adrenal lab (#210) done (www.biohealthinfo.com).
Nutrition and Lifestyle: Gluten/Gliadin
What exactly is sub-clinical gluten intolerance? Sub-clinical gluten intolerance refers to exposure to the gliadin molecule and to a specific inflammatory reaction taking place in the small intestine of afflicted individuals. In fact, gliadin intolerance would be a more scientifically accurate term than gluten intolerance to refer to this condition.
This subject is confusing, and there is much misinformation about gluten and gliadin. To clarify, gliadin, the molecule that causes the problem, is present in some but not all gluten containing foods. People with this problem must avoid glutens from the grains of wheat, rye, barley, oats, kamut, spelt, quinoa, amaranth, teff and couscous. Some of these grains, like oats, have lower concentrations of both gluten and gliadin than wheat does, but any food containing this specific gliadin, even from a lower concentration food source, is not tolerated by people with sub-clinical gluten intolerance.
This dietary restriction eliminates bread, pasta, bagels and cereals. There are rice and almond based breads available, usually found in the refrigerated section of your local health food store. There are also rice and corn-based noodles, cereals and crackers as well as other gluten free substitutes on the market.
Eating gluten causes an array of issues with the immune system, hormonal system, detoxification system, GI system and respiratory system. Once again, this puts more stress on the body, causing each system to work overtime, thus stressing every other system in the body. There are nutritional, hormonal and many GI disorders that are associated with gluten intolerance such as Vitamin A and E, progesterone/estrogen/DHEA and testosterone, folic acid, calcium, B12, leaky gut syndrome, other food intolerances and blood sugar fluctuations. So the bottom line is to either do some research on this to see if your client is gluten intolerant or have him get a lab done to see if he is intolerant (www.biohealthinfo.com) or have him start eliminating certain foods for 90 days and see how his body responds. I have found most clients I work with that have type 1 diabetes, type 2 diabetes or insulin resistance have severe intolerances to gluten. I am not saying this is the cause with your client, but it is just another piece to the healing puzzle.