None of the comments I've made in this post relate to type 1 diabetes, I am only referring to type 2 diabetes. I just wanted to make that clear...
This was a very interesting article, thank you. I wasn't aware of diabetes being considered to be psychosomatic in the past. Nowadays people with type 2 diabetes are blamed for their condition because they are assumed to be lazy and greedy with no self-control, so the psychological and psychosomatic aspects of the condition are still being pushed, but from a different perspective from days of yore.
Also, diabetics have been told for years that their condition is progressive and will inevitably get worse. The fact that people can reduce the severity of their condition, and avoid it getting progressively worse by reducing their carb intake has been gradually becoming more commonly known, but progress seems to be slow. If people reduce their carb intake they must increase their fat and protein intake to compensate, and many people's heads just explode when they are told this (and I'm including doctors in that statement). What about cholesterol?!?!?
The famous pathologist Claude Bernard reported that he could make an animal (temporarily) diabetic by puncturing the fourth ventricle in the brain, causing glucose to appear in its urine.
That made my jaw drop. So my understanding of this sentence... If you give an animal physical brain damage there are physical effects in/on the body, and this provides evidence of mental illness in humans.
Dunbar made it her life’s work to associate somatic illnesses such as hypertension, asthma, and rheumatoid arthritis with personality types.
A classic example of "When the only thing you have is a hammer, you see everything as a nail". It would appear that Dunbar was a one-trick pony. (Which reminds me of someone with the initials MS.)
After 1980, the rise in obesity, sedentary lifestyles, and an aging population have quadrupled the incidence and prevalence of type 2 diabetes globally. Approximately 90% of cases of diabetes are now type 2.
The year when this started becoming apparent (1980) is important because certain very important changes were made to dietary guidelines in the USA in 1977.
Following quote is from
https://www.dietaryguidelines.gov/about-dietary-guidelines/history-dietary-guidelines
In 1977, after years of discussion, scientific review, and debate, the U.S. Senate Select Committee on Nutrition and Human Needs, led by Senator George McGovern, released
Dietary Goals for the United States. The
Dietary Goals recommended:
- To avoid overweight, consume only as much energy as is expended; if overweight, decrease energy intake and increase energy expenditure.
- Increase the consumption of complex carbohydrates and “naturally occurring” sugars from about 28 percent of intake to about 48 percent of energy intake.
- Reduce the consumption of refined and processed sugars by about 45 percent to account for about 10 percent of total energy intake.
- Reduce overall fat consumption from approximately 40 percent to about 30 percent of energy intake.
- Reduce saturated fat consumption to account for about 10 percent of total energy intake; and balance that with polyunsaturated and monounsaturated fats, which should account for about 10 percent of energy intake each.
- Reduce cholesterol consumption to about 300 milligrams a day.
- Limit the intake of sodium by reducing the intake of salt to about 5 grams a day.
Many people think that the reason everyone got fat is because people didn't follow the guidelines, but there is data that shows people did follow the guidelines and the proportions of fat, protein and carbohydrate eaten in the US did change over the years to give a greater emphasis on carbs in the US diet. And since a diet low in protein and fat is unsatisfying to many, people eat more carbs because they feel hungry and then berate themselves for their lack of will power.
And manufacturers found that in order to make their foods palatable when they lowered protein and fat, they had to add sugar (or one of its many forms). Since sugar has an addictive effect (not present, as far as I'm aware, with protein and fat) Big Food found out that they could sell more products by adding sugar. I remember finding out from an American friend that milk has sugar added in the US. I was shocked! At least ordinary milk in the UK just contains milk without any additions.