Understanding the intricate relationship between diet and type 2 diabetes has been a matter of study since the 1930s. At its core, any diet high in sugars or carbohydrates stands as a primary suspect for promoting the development of type 2 diabetes.

The video delves into the direct link between consuming excessive sugars—previously termed as saccharine—and the onset of type 2 diabetes. Although we've known about this correlation for decades, differences in how quickly individuals may develop diabetes after adopting a high carbohydrate diet vary.

• Some people experience pre-diabetes within six months.
• For others, it may take six years or even up to 20 years to show signs.

The idea that red meat consumption somehow increases the risk of type 2 diabetes runs contrary to established metabolic principles. Meat actually constitutes the lowest carbohydrate options available—which means it does not contribute significantly to elevating glucose or insulin levels in the body.

"To imply that eating red meat increases your risk of type 2 diabetes flies in the face of every physiological mechanism we know about human glucose and insulin and glucagon metabolism."

Foods low in carbohydrates, such as red meat, do not trigger large spikes in insulin, which aligns with nutritional studies marred by popular misconceptions linking meats with high diabetes risk.

It is essential to note that while some individuals may adapt to high carbohydrate diets without immediate effect, over time, everyone edges toward increased insulin resistance,the primary avenue to diabetes. Each person’s metabolic journey is influenced by factors such as genetics, lifestyle, and current health status.