Insulin is a hormone that helps us absorb glucose from our bloodstream, into our cells to use for energy.  But that’s not all it does, insulin is also a fat storing hormone, and it affects how our kidneys balance sodium and potassium.   So, when we can’t use insulin, it affects more than just our blood sugars.

What happens when we are insulin resistant? And how do we get there?

An inactive lifestyle and over consumption of food, in particular excess carbohydrates, cause the body to store fat.  Fat uses twice as much insulin as lean muscle, to clear the same amount of sugar from the blood.  So, fat competes with muscle for insulin, the more fat we have, the more insulin we need.  The more carbohydrates we eat, the more insulin we need.   The more insulin we need, the greater pressure on the pancreas to produce.   The more insulin produced, the more fat is stored. The more fat that is stored- the more insulin is needed.  

The body starts to become “insulin resistant”, the cells can no longer properly use insulin to get blood sugar (energy) into the cells.  
Because our bodies can’t get blood sugar into the cells we feel tired and foggy headed.   This causes cravings for sugar or carbohydrates such as bread, pasta, rice and potato.   Higher carbohydrate intake requires…..you guessed it, more insulin! 
Eventually the pancreas can’t keep up with the ever-increasing amounts of insulin needed and blood sugars begin to rise.  This is the road to type 2 diabetes. 
Our genetics can play a big part in whether we will be more prone to insulin resistance, but increasingly research shows that our environmental exposure to things like POPs (persistent organic pollutants), pesticides and plastics are having an impact on the rising epidemic of type 2 diabetes.

Signs of insulin resistance:

• Central adiposity- a lot of fat stored around the middle part of the body.  
• Increased visceral fat- increased fat stored in the organs such as liver, kidneys, pancreas and intestines.  You may have also been diagnosed with fatty liver.
• Increased cholesterol- because of the insulin resistance the liver doesn't get the switch to stop making cholesterol.
• Carbohydrate/sugar cravings
• Tiredness
• Poly cystic ovarian syndrome
• Increased blood pressure- insulin causes the retention of sodium, and potassium wasting
• Bloating and fluid retention 
• Difficulty losing weight

Did you know??  Up to 20% of Australians have some form of impaired blood sugars and about 7.5% have type 2 diabetes. 

Insulin resistance can occur up to 15 years before a diagnosis of type 2 diabetes is made.
 
The benefits of diagnosing insulin resistance early is avoiding a diagnosis of type 2 diabetes, being able to manage blood pressure without pharmaceutical intervention and breaking the weight gain cycle.

If being overweight is the main reason that insulin resistance occurs, and insulin resistance contributes to weight gain, how do we stop this self-perpetuating down ward spiral?
It will be no surprise that the main remedy to insulin resistance is weight loss! So the big question is, how to we achieve weight loss, and combat insulin resistance?

The evidence is that a diet with good amounts of protein, lower in carbohydrates and moderate amounts of healthy fats help people not only lose weight, but also combat hormones driving food cravings.  

But losing weight is not an easy task.  Otherwise we would not be seeing the obesity epidemic occurring globally.  
What is  needed is a good weight loss program that provides emotional, practical and ongoing support for participants.  A good weight loss plan includes healthy meal suggestions, that can be adopted for a long-term lifestyle change and gives weekly guidance from a health professional to avoid common pitfalls.  
The fact that our modern exposure to chemicals known as obesogens are having an impact on our health, also needs to be taken into consideration.  We need to follow a  "low tox" weight loss plan that encourages less exposure to these chemicals and a plan that help's us detoxify them from our bodies.

Click here for more information about my 8 week detox and weight loss plan

After having a discussion with my son about why I won't be making brownies for his recess, I have come up with these low carb zucchini brownies.  Not only have they survived the taste test, but he has asked for the recipe to prove to his cooking teacher that brownies can be healthy.  Nut free, grain free, gluten free and dairy free!

I will forgive you for thinking that I made these for my love for Valentines day......

 I'm sorry my love....I didn't, I made them for me, for when I get a chocolate urge late at night when the kids are in bed......but I will let you have some!
Recipe:
1 cup of raw cacao butter chunks
1 cup organic cashews
2 tbsp. of coconut oil
2 tbsp. of coconut nectar
1/2 tsp. of vanilla powder
1/2 tsp of Celtic sea salt

Put the cacao, coconut oil and the cashews in a food processor and blitz until a good smooth paste forms, this could take several minutes.  Add the coconut syrup and process until well combined, you may need to scrape the sides of the bowl a couple of times throughout the process.
Add the vanilla powder and salt and process until the mixture is as smooth and creamy as you can get it.
Pour into moulds and put into the freezer until set.
Makes around 30
Each chocolate comes in at about 1.6g of carbohydrate, making this a really decedent low carb treat.
Enjoy!
My darlings, if you make some, don't forget to bring them over for me to try!
X Melanie