heart issues

Q&A: How do insulin spikes (caused by a high sugar diet) cause heart disease?

Question by Kyle Needles: How do insulin spikes (caused by a high sugar diet) cause heart disease?
I know it isn’t saturated fat, can someone please explain the affects of sugar/insulin spikes on the heart.

Best answer:

Answer by Cindy in Texas
Let me start off by saying that there is NO scientific proof of exactly how the body works & too many hypotheses based on epidemological studies (observational correlations which can only ask questions, not answer them)

I suggest you read Gary Taubes book, “Good Calories, Bad Calories” for an accurate thorough explanation.

I doubt there is a direct link to blame insulin but insulin puts the body into “storage mode” which overrides “normal mode” & keeps the body in a state of inflammation (which stresses the cardiovascular system). Insulin doesn’t allow several other hormones to function properly when it dominates the bloodstream. With the current high carb Standard American Diet, blood sugar & insulin levels remain high & damage insulin receptors on cells – creating even higher blood sugar & insulin levels.

There never was one iota of scientific proof to condemn saturated fats as a cause of heart disease. Dietary fat, whether saturated or not, is not a cause of obesity, heart disease, or any other chronic disease of civilization. Through their direct effects on insulin & blood sugar, refined carbohydrates, starches and sugars are the dietary cause of coronary heart disease & diabetes.

Plaque build up in the arteries are more attributable to carb consumption than dietary fats, which seems to be the conclusion of the following study. Carb consumption raises triglycerides & VLDL (bad cholesterol). Fats raise the HDL (good cholesterol). High triglyceride levels & low HDL levels are an indicator of plaque, glycation – the precursors to a heart attack and heart disease.

study from the Oxford group examining the postprandial (after-eating) effects of a low-fat vs. low-carbohydrate diet. (Roberts R et al, 2008)

Postprandial lipoproteins, you’d think, would be plentiful after ingesting a large quantity of fat, since fat must be absorbed via chylomicrons into the bloodstream. But it’s carbohydrates that figure most prominently in determining the pattern and magnitude of postprandial triglycerides and lipoproteins. Much of this effect develops by way of de novo lipogenesis, the generation of new lipoproteins like VLDL after carbohydrate ingestion.


Carbohydrates greater than 9grams per hour trigger insulin. Insulin is considered the “bully” hormone – when it dominates the bloodstream, it does not allow other hormones to fully function

Blood sugar levels of >120mg/dl cripple the body’s immune system. A “phagocytic index” tells how rapidly a particular macrophage or lymphocyte can gobble up a virus, bacteria, or cancer cell. A blood sugar value of 120mg/dl reduces the phagocytic index by 75%.


There is a linear increase in cardiovascular disease in men as average blood glucose rises above 86mg/dL. Average blood glucose levels above 95mg/dl had more than 3x the risk of developing future diabetes. Health risks are correlated to the number of hours a day our blood sugar spends elevated over 140 mg/dl (7.7 mmol/L).



The link between saturated fats and heart health was based on faulty science but very few are willing to contradict the long standing myth. Both cholesterol and saturated fat are essential for growth in babies and children, especially the development of the brain. Still, the American Heart Association recommends a low-cholesterol, lowfat diet for children & adults.


FINALLY they admit – no difference in the risk of heart disease even with highest intake of saturated fat & eggs are a superfood & have no effect on cholesterol


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