This month we interviewed Cyrus Khambatta, co-author of the New York Times Bestseller Mastering Diabetes which has helped more than 10,000 people reverse the underlying cause of insulin resistance. He earned a Bachelor of Science in Mechanical Engineering from Stanford University in 2003, as well as a PhD in Nutritional Biochemistry from the University of California at Berkeley in 2012.
Key Discussion Posts:
- The benefits of whole carbohydrates in a low-fat environment.
- Discusses Insulin sensitivity and how to maintain stability through a balanced diet.
- Explains how fibre in whole foods slows down nutrient absorption.
- Provides solutions for people with limited access to a variety of whole foods.
- Highlights the nutritional differences between whole and processed foods.
More About Cyrus Khambatta:
- Carbohydrate Metabolism: Cyrus emphasizes the benefits of whole carbohydrates in a low-fat environment for optimal health and blood glucose control.
- Insulin Sensitivity: To maintain optimal insulin sensitivity Cyrus recommends a diet with 70-80% carbohydrates, 10-15% fat, and 10-15% protein.
- Fiber’s Role: The conversation touches on how fibre in whole foods slows down nutrient absorption, contrasting this with the rapid absorption from processed foods.
- Practical Dietary Advice: Cyrus provides solutions for people with limited access to a variety of whole foods, focusing on staples like rice, beans, and lentils.
- Whole Foods vs. Processed Foods: Cyrus highlights the nutritional differences between whole and processed foods, emphasizing the importance of a whole food plant-based diet.