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How Diabetes Works · Stuff You Should Know

0:00
Speaker 1: Hey, everyone, We're coming to Salt Lake City, Utah, and Phoenix,
0:03
Speaker 1: Arizona this fall. Yeah, October, we're gonna be at Salt
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Speaker 1: Lake Cities Grand Theater and then the next night October
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Speaker 1: will be in Phoenix. And we added a second show
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Speaker 1: to our Melbourne show, right, that's right, a second earlier
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Speaker 1: show in Melbourne. So you can get all the information
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Speaker 1: for all of these shows at s y s K
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Speaker 1: live dot com. Welcome to Stuff you Should Know from
0:27
Speaker 1: how Stuff Works dot com. Hey, and welcome to the podcast.
0:38
Speaker 1: I'm Josh Clark, There's Charles w Chuck Brie, there's Jerry
0:41
Speaker 1: over there, and here we are doing maybe what's gonna
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Speaker 1: be the best episode of Stuff you Should Know We've
0:47
Speaker 1: ever released? Jerry's back. Yeah, welcome back Jerry from hospice.
0:52
Speaker 1: You said she just through her her can of carbonated
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Speaker 1: water down and belched. Is gonna name check it, But
1:01
Speaker 1: I'm glad you didn't. Man, we do enough buzz marketing
1:03
Speaker 1: as it is. Seriously, we can never do enough of that.
1:07
Speaker 1: I agree. Um, So, how are you feeling? Okay? Yeah?
1:13
Speaker 1: I feel like this article has ticked me off, though
1:16
Speaker 1: it is it's not that that Freud and Rick who
1:20
Speaker 1: is that? Yeah, the only PhD how Stuff Works. Ever,
1:25
Speaker 1: it's it wasn't he didn't do anything wrong. Like the
1:28
Speaker 1: logic behind the copy layout is what does it? It
1:31
Speaker 1: is almost like designed to keep from sticking in your
1:34
Speaker 1: mind to information you're reading. It's like, it's like if
1:37
Speaker 1: a person who in a grocery store put the milk
1:40
Speaker 1: together with like the canned spinach in an aisle and
1:43
Speaker 1: expected people to be able to find it. All right,
1:47
Speaker 1: all right, it's got worse than that. The cheese puffs
1:50
Speaker 1: and the game, the cheese puffs and the cash shots.
1:57
Speaker 1: Actually the little I can do this. Maybe by the
2:02
Speaker 1: end of the episode, I'll have it. But the point is,
2:04
Speaker 1: how about the oatmeal with a pickled herring? Okay, it's
2:09
Speaker 1: funny that you, like, we're picking things are still in
2:11
Speaker 1: the same unit. My imagination died at age ten. I
2:16
Speaker 1: just thought I turned into a robot about that. I
2:20
Speaker 1: thought it was a pretty dry article though, that was
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Speaker 1: like none of the character of How Stuff Works articles
2:26
Speaker 1: that it read like a medical journal from the nineteen fifties,
2:30
Speaker 1: a diabetes how to article. Yeah, I was like, boy,
2:33
Speaker 1: how are we gonna make this fun? Well, that's our job.
2:35
Speaker 1: I know. So let's get started making this fun. Huh. Yeah,
2:39
Speaker 1: how about some stats, yeah, because these are pretty outdated. Uh,
2:45
Speaker 1: it's gotten way worse since this article. It has, and
2:49
Speaker 1: we're talking about in the United States, but in the
2:51
Speaker 1: last twenty years, type two diabetes has tripled. Eight four
2:55
Speaker 1: million Americans now have pre diabetes and don't know. Yeah,
3:01
Speaker 1: that's startling. Yeah, we'll we'll get into pre diabetes in
3:04
Speaker 1: a minute. And about thirty million people currently have diabetes
3:08
Speaker 1: in America type two or total I think total at
3:13
Speaker 1: a total cost of um, including lost wages, about three
3:18
Speaker 1: hundred and twenty seven billion dollars a year a year. Yeah,
3:22
Speaker 1: in the United States alone. I saw worldwide something like
3:25
Speaker 1: four hundred million people have diabetes and America makes up
3:29
Speaker 1: how many of those? Uh? Yeah, okay, which is surprising
3:34
Speaker 1: because it didn't used to be that way. It used
3:35
Speaker 1: to be like a wealthy Western disease, and all of
3:39
Speaker 1: a sudden it's starting to spread throughout the world, which
3:43
Speaker 1: is really kind of shocking and jarring. Like this is
3:46
Speaker 1: a huge increase in this disease. It's become a really
3:50
Speaker 1: big problem for not just like healthcare networks, but you know,
3:54
Speaker 1: the people with diabetes too. They're dying from it something
3:57
Speaker 1: like a million and a half deaths a year in
3:59
Speaker 1: the world. Yeah, it's it's a seventh leading cause of
4:02
Speaker 1: death in the the United States right now. And it's here's
4:04
Speaker 1: the thing. It's the type two diabetes is, from what
4:09
Speaker 1: we understand, utterly preventable. It looks like it is utterly
4:14
Speaker 1: preventable from what from what I've seen. Not one single
4:17
Speaker 1: person who has type two diabetes has to have it
4:20
Speaker 1: like they were genetically destined to have it, although there
4:24
Speaker 1: is some other evidence that we'll talk about that suggests otherwise.
4:27
Speaker 1: But I don't want to give anything up. Yeah, but
4:30
Speaker 1: I mean we can pretty much say now that it
4:32
Speaker 1: is let's just go ahead and say largely caused by
4:37
Speaker 1: being out of shape and being overweight and eating like
4:40
Speaker 1: terrible stuff all the time. Yeah. I love this article, Chuck,
4:45
Speaker 1: because it's one of those ones where it's like, oh,
4:49
Speaker 1: all of this makes total sense. Like I love the
4:51
Speaker 1: body just like I love Earth sciences. It's just we
4:55
Speaker 1: can kind of it forms a system that we can understand,
4:58
Speaker 1: and like when you understand this one part, you're like, oh,
5:01
Speaker 1: this other part that happens makes total sense. That's diabetes. Yeah,
5:05
Speaker 1: I hate the buddy in our sciences, I like um
5:08
Speaker 1: mysticism and cosmology and dreadlocks. Oh boy, why do we
5:13
Speaker 1: do that show on that? I was thinking of one
5:16
Speaker 1: the other day that we did Jackammers. No, it's even
5:19
Speaker 1: even worse than that. Oh I can't remember, but I
5:21
Speaker 1: was like, why did we even attend that one? Occasionally
5:25
Speaker 1: I'll look through the old list when we're picking out
5:27
Speaker 1: selects and I should go, what to myself? It's weird?
5:33
Speaker 1: All right? So we need to break down did mean
5:37
Speaker 1: that pun? A lot of breaking down in this in
5:41
Speaker 1: this show, you know what I mean? That was sort
5:44
Speaker 1: of a deep that was a foreshadowing punt, how it was.
5:47
Speaker 1: But we do need to break down the whole spiel
5:50
Speaker 1: with glucose and insulin, because the root of at all
5:54
Speaker 1: it's a disorder of glucose disorder. Yeah, it's a disorder
5:59
Speaker 1: of both will yeah, either be fair either high or
6:02
Speaker 1: low or none? Yeah. So okay, Well let's talk about
6:07
Speaker 1: glucose first, all right, Well, before we even talk about glucose,
6:12
Speaker 1: we need to define what a simple sugar is, or
6:15
Speaker 1: a simple carbohydrate it can be called. These are carbs
6:18
Speaker 1: that are absorbed very quickly for energy. And they're called
6:22
Speaker 1: simple because they only have one or two units of
6:24
Speaker 1: sugar as opposed to like a complex carbohydrate. And glucose
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Speaker 1: is a simple sugar, right, And since it's a simple sugar,
6:32
Speaker 1: I think that means it can be broken down from
6:34
Speaker 1: different types of complex sugars, So not just like sugar,
6:37
Speaker 1: but carbs like you said, right, yeah, And this is
6:40
Speaker 1: the sugar that gives all the cells in your body
6:42
Speaker 1: energy to do sell selly things. Enters the bloodstream through
6:47
Speaker 1: the intestine. All the cells are like, give me some sugar, baby, yeah.
6:51
Speaker 1: And this comes from the foot food food that you eat.
6:53
Speaker 1: It really does. Right. So you eat some food, particularly
6:57
Speaker 1: say a carbohydrate rich food, and your guts start to
7:00
Speaker 1: break it down and it breaks down ultimately to that glucose,
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Speaker 1: the simplest form of sugar that the body can use
7:07
Speaker 1: for energy without being stripped down further, and it shoots
7:11
Speaker 1: out through the blood stream and it's just a free
7:14
Speaker 1: for all. Right. Cells, like you said, use this stuff,
7:19
Speaker 1: and some cells in particular use nothing but glucoset, some
7:22
Speaker 1: use glucost and like other stuff like a TP, which
7:24
Speaker 1: of those red blood cells. Brain cells quite importantly use
7:29
Speaker 1: nothing but glucose for energy, So glucose is extraordinarily important. Yeah,
7:34
Speaker 1: and what your body wants to do. We always talk
7:36
Speaker 1: about that homeostasis. There's another example that your body wants
7:40
Speaker 1: to keep a constant glucose supply for your cells. We
7:43
Speaker 1: don't want it to be super high or too low. Uh.
7:47
Speaker 1: And it does this in a pretty interesting way. Otherwise,
7:50
Speaker 1: when we like right after we eat, we'd be great.
7:53
Speaker 1: And then if we didn't eat for a while or
7:55
Speaker 1: went to sleep at night, potentially our organs shut if
7:59
Speaker 1: we slip along. And because again this is the stuff
8:01
Speaker 1: that fuels your cells. Your cells need fuel twenty four
8:03
Speaker 1: hours a day. It doesn't care whether you're sleeping or not. Right,
8:06
Speaker 1: that would solve everything. If your cells went to sleep,
8:09
Speaker 1: it would when you slept, they just stop yapping for once. No,
8:12
Speaker 1: they're always talk talk talk, which actually I guess it
8:16
Speaker 1: is good because again, if your cell stopped working, then
8:18
Speaker 1: you die. Right, Okay, So that's glucose energy That power
8:24
Speaker 1: sells some cells exclusively, and your body wants to keep
8:27
Speaker 1: an eye constant level. Yeah, and you get it through food,
8:30
Speaker 1: which could conceivably spike your glucose. So when you eat
8:34
Speaker 1: something and all of a sudden, you have a surplus
8:37
Speaker 1: of glucose rather than that even keel homeostasis glucose in
8:42
Speaker 1: your bloodstream. Uh. Your body has a way of dealing
8:46
Speaker 1: with this, and it's called insulin. And insulin is one
8:50
Speaker 1: of two chemicals that are made by the pancreatic islets.
8:55
Speaker 1: I s l et islets, right, I don't know, did
8:59
Speaker 1: you look it up. I think it's islets, like islands,
9:03
Speaker 1: like it means like tiny islands. That's probably it. And
9:05
Speaker 1: they're they're they're called tiny islands. That's what we're gonna
9:08
Speaker 1: call them from now on because I don't want to
9:10
Speaker 1: get it wrong for the rest of the episode. But
9:12
Speaker 1: they're they're called tiny islands because they're indeed little endocrine
9:16
Speaker 1: cells inside your pancreas, so they're they're embedded like a
9:21
Speaker 1: journalist with a troop detachment. Basically. Yeah, so you're pancreas
9:26
Speaker 1: in uh In in this case is producing to insulin
9:30
Speaker 1: and glcagon I'm sorry, glucagon. Glucagon glucagon or alpha cells
9:35
Speaker 1: produced by alpha cells and secreted by alpha cells. Insulin
9:39
Speaker 1: are the beta cells. All of its produced in the pancreas.
9:42
Speaker 1: Like you said, with those little islands. But so let's focus.
9:46
Speaker 1: And here's a better one than than a military um
9:50
Speaker 1: uh analogy a post office in an airport. It's like here,
9:55
Speaker 1: we're gonna serve you, our customers. We're just gonna go
9:57
Speaker 1: to you. Do they have those? Yes? Some do? Man.
10:00
Speaker 1: I think there's one of the Toronto Airport. Yeah, there is,
10:04
Speaker 1: y y z so um who thought that was gonna
10:08
Speaker 1: come up? Huh. So you've got these little cells that
10:12
Speaker 1: are specialized to create insulin, to release insulin from the
10:15
Speaker 1: liver um, you know, from the pancrease, I'm sorry. In
10:18
Speaker 1: response to glucost becoming abundant in your gut, as you're
10:22
Speaker 1: digesting it, your gut sends out signals saying, hey, I
10:26
Speaker 1: got a bunch of gluecoats here. You guys want to
10:27
Speaker 1: do something, and the beta cells say we're on it
10:30
Speaker 1: and start releasing insulin. So insulin enters the blood stream,
10:34
Speaker 1: and its whole jam is to take the glucoast that
10:37
Speaker 1: enters the blood stream and give it two cells and
10:42
Speaker 1: it doesn't just push it down the cells throats. Apparently
10:46
Speaker 1: the cells have some sort of say in whether they
10:48
Speaker 1: accept gluecoast or not. But the only The only person
10:51
Speaker 1: they're going to accept glucose from is insulin, So insulin
10:54
Speaker 1: will take this gluecoast too. Different types of cells and
10:57
Speaker 1: with different cells, Um, different things happened to it, right, Yeah,
11:01
Speaker 1: Like it depends on what part of your body. If
11:04
Speaker 1: you're the liver or muscle cells is going to store
11:06
Speaker 1: that glucose and something called glycogen. Yeah, it's like just
11:10
Speaker 1: chains of glucose, right. Yeah, it's gonna stimulate fat cells
11:13
Speaker 1: to form fats from fatty acids and glycerol. Uh. Then
11:17
Speaker 1: the liver and muscle cells is gonna make those make
11:19
Speaker 1: proteins from amino acids. Yeah. And these are like the
11:22
Speaker 1: three base proteins or based nutrients that you get from
11:26
Speaker 1: eating food, right, amino acids, fats, fatty acids, and glucose. Correct.
11:32
Speaker 1: And then your body makes use of those because insulin
11:34
Speaker 1: deliverism two cells around the body. Yeah, then it's gonna
11:37
Speaker 1: inhibit the liver and kidney cells from making glucose. Uh.
11:41
Speaker 1: And this is something called gluco neo genesis, which is
11:45
Speaker 1: confuse me just a little bit. Why, Yeah, because it
11:50
Speaker 1: just I don't know something about the metabolic pathway, Like
11:54
Speaker 1: I don't know I didn't fully grasp it. I think
11:56
Speaker 1: what it is is that maybe my answer is just
11:58
Speaker 1: I'm not smart enough to get I don't think that's
12:00
Speaker 1: it at all. If if anything, yeah, that's your problem. Um.
12:06
Speaker 1: If anything, it was the article Chuck not you. Well,
12:08
Speaker 1: now this article is pretty stinky, but also went to
12:10
Speaker 1: kids health sites like I always do. But it makes sense,
12:13
Speaker 1: and that like if you will die, if you don't
12:16
Speaker 1: have the source of of energy, you're gonna have some
12:19
Speaker 1: backup plan. And the backup plan is, well, we probably
12:23
Speaker 1: have some constituent parts that we can put together to
12:25
Speaker 1: make our own glue cose. So that's like Plan B
12:29
Speaker 1: is make your own glue cose. And that's Gluco Neo Genesis. Okay,
12:34
Speaker 1: that's what I think. I mean, that's my interpretation. And
12:37
Speaker 1: I play a doctor on TV. Dr Drake Remore. What's
12:41
Speaker 1: U from those Friends? You probably didn't watch Friends? Did you?
12:45
Speaker 1: I saw an episode or two. I love that. Were
12:49
Speaker 1: you into Friends? Oh yeah I still am? Yeah, I'll
12:52
Speaker 1: watch those reruns. Oh really? Yeah, it's funny. It's very
12:55
Speaker 1: dated show now. Oh man, the clothes, the hairs, the
13:00
Speaker 1: white people. Yeah, I mean everything about it that they
13:03
Speaker 1: hung out at a coffee shop when that was new,
13:07
Speaker 1: because if you cast that show today, it would look
13:09
Speaker 1: like a Bennetton Colors ad. And rightly so, probably so. Alright,
13:14
Speaker 1: So at the end of the day, though, insulin is
13:16
Speaker 1: gonna store nutrients right after you eat that meal, but
13:19
Speaker 1: by reducing these concentrations of glucose and like you said,
13:22
Speaker 1: the fatty acids and amino acids, those three main components, right,
13:27
Speaker 1: which is pretty interesting because you really only hear of
13:29
Speaker 1: insulin dealing with blood sugar, but it deals with the
13:31
Speaker 1: main three nutrients. I didn't know that before, did you.
13:36
Speaker 1: I don't think I did. It's a it's a pretty
13:38
Speaker 1: handy little hormone to have, and by the way, it's
13:40
Speaker 1: a protein hormone. Glucos gets all the headlines it does
13:43
Speaker 1: because it's the troublemaker. And we'll see what happens when
13:46
Speaker 1: insulin can't do its job. What you get his diabetes
13:49
Speaker 1: and the symptoms of diabetes. We'll talk about that later,
13:52
Speaker 1: but first let's talk about glucagon. I thought you said
13:55
Speaker 1: for a second, the Simpsons of diabetes. The symptoms, Yeah,
13:59
Speaker 1: I know the Simpsons. No, the who would have diabetes
14:03
Speaker 1: on the Simpsons? Oh? Probably Homer and Wigham, yeah, I
14:06
Speaker 1: guess and Barney yeah, and well that will become clear
14:11
Speaker 1: as we explain diabetes more. Right, But let's talk about
14:15
Speaker 1: glucagon real quick, because you've got insulin doing its thing,
14:18
Speaker 1: and it's pretty clear now what insulin does, but there's
14:21
Speaker 1: another hormone that does the exact opposite that comes from
14:25
Speaker 1: those pancreatic tiny islands too. Yeah, this I thought was
14:28
Speaker 1: pretty neat as far as that homeostasis, that the body
14:31
Speaker 1: has like two methods to deal with this, you know. Yep.
14:35
Speaker 1: So like you said, if you go without eating or
14:38
Speaker 1: you um sleep, if your cells don't get that glucose
14:43
Speaker 1: that they need, they starve and die. So while you're
14:45
Speaker 1: sleeping and not eating, your your cells are still powering.
14:48
Speaker 1: They still need that energy. So your body has a
14:51
Speaker 1: way to deal with this, and it is by producing
14:54
Speaker 1: glucag glucogen, right, Yes, And it's a little confusing because
14:59
Speaker 1: it's glucagon and glucogen. Oh yeah, I'm talking about both
15:03
Speaker 1: with the G. Glucagon is what I'm talking about. That's
15:06
Speaker 1: how your body deals with a lack of a flood
15:10
Speaker 1: of new glucost being introduced from food, that's right, And
15:14
Speaker 1: that comes from the alpha cells of the pancreatic islets,
15:17
Speaker 1: right yeah, and it it acts on those same cells,
15:20
Speaker 1: but it just has the opposite effect, which is pretty cool.
15:23
Speaker 1: Like in the end, it's gonna like when you're sleeping
15:26
Speaker 1: and when you're not eating, it's gonna mobilize glucose and
15:30
Speaker 1: where it's stored up your body and say, hey, we
15:31
Speaker 1: need this stuff now, right, So it goes to the
15:34
Speaker 1: liver cell and the muscles and the muscles and says, hey,
15:37
Speaker 1: you remember the the glucogen. Isn't that what the chain
15:42
Speaker 1: of it's called, Yes, glycogen. So the the glucagon goes
15:48
Speaker 1: to the liver cells and the muscle cells, right, and
15:52
Speaker 1: it says, hey, you remember the chain of glucose that
15:54
Speaker 1: you made the glycogen the other day, Well, we need it,
15:58
Speaker 1: and so break it up and spit it out to
16:00
Speaker 1: me and I'll just get it into the blood stream.
16:02
Speaker 1: And it does that to the liver and muscle cells. Um.
16:05
Speaker 1: It also tells the kidneys and liver It says, by
16:09
Speaker 1: the way, liver, while I'm here, why don't you kick
16:11
Speaker 1: off some gluco neo genesis to make some glucose. And
16:16
Speaker 1: so all of a sudden, the low blood sugar in
16:18
Speaker 1: your blood stream comes up to normal, and your cells
16:21
Speaker 1: all say hooray, we're saved, and insulin gets a lifted
16:26
Speaker 1: up on everybody's shoulders and all the cells carried around
16:29
Speaker 1: for triumphant fist shaking um parade. Yeah, and it's pretty
16:36
Speaker 1: great because this is all happening when you're sleeping. This
16:38
Speaker 1: is right. So all this, this is how your your
16:42
Speaker 1: body keeps homeostasis for your blood sugar in your blood stream,
16:46
Speaker 1: your cells powered, if you're healthy. If this goes wrong,
16:51
Speaker 1: well you'll find out all about that right after these messages.
17:15
Speaker 1: So I don't think we mentioned that there is an
17:19
Speaker 1: ideal level here, and that's about ninety milligrams per one
17:23
Speaker 1: milds of blood for your blood glucose concentration or five millimolar. Yeah,
17:29
Speaker 1: and they, uh, you know that you can get this tested.
17:32
Speaker 1: They have little strips where you can poke yourself in
17:35
Speaker 1: the finger and bleed on the strip. Yeah. So this
17:38
Speaker 1: is apparently the most complex thing I've since the breathalyzer.
17:43
Speaker 1: You glucose call tolerance test um with a I'm sorry,
17:49
Speaker 1: I guess that's not it. It's a gluck glucose meter.
17:52
Speaker 1: You prick yourself and bleed onto that little strip of paper,
17:56
Speaker 1: like you were saying that the blood react with a
18:00
Speaker 1: chemical or with an enzyme I'm sorry. On the strip
18:04
Speaker 1: it's called glucose oxidase, and so that creates an entirely
18:09
Speaker 1: new compound, gluconate, which combines with another chemical, and that
18:15
Speaker 1: turns the strip blue. Right, And so you would think, okay, well,
18:18
Speaker 1: if it's blue, it's um it's it's I'm diabetic or
18:23
Speaker 1: I'm in trouble. If it's not blue, I'm fine. No,
18:26
Speaker 1: what the what the diabetes testing apparatus, I think that's
18:31
Speaker 1: what they're called. Does it analyzes the shade of blue
18:35
Speaker 1: that that turned? That's that's complicated. That's that's maybe the
18:40
Speaker 1: best blue. Really, sure, it's a good second. That's the
18:44
Speaker 1: only two blues, right, But I thought that'd be pretty
18:48
Speaker 1: cool if that's how I did do it. I I was like, oh,
18:50
Speaker 1: this is Robin's like, that's navy, this is cerulean, cerulian,
18:55
Speaker 1: you're in trouble. Well, that's not how they used to
18:57
Speaker 1: test it though. In fact, the full name for diabetes
19:01
Speaker 1: is diabetes, and militis M E L L I T
19:04
Speaker 1: U S, and that literally means sweet urine, because in
19:07
Speaker 1: ancient times the test involved the physician drinking your urine
19:13
Speaker 1: and going taste sweet. You're in trouble. You're in trouble.
19:16
Speaker 1: You're in trouble. So if you say that you have
19:20
Speaker 1: that sweet diabetes militis, you're saying you've got that sweet
19:24
Speaker 1: sweet urine. You know. I wrote a back in the
19:28
Speaker 1: day when I was writing spec scripts when I lived
19:32
Speaker 1: in l A. I wrote a seventies show script and
19:34
Speaker 1: uh it was a Halloween episode where Eric pete his
19:37
Speaker 1: pants at a haunted house and the title of the
19:40
Speaker 1: episode was urine for a Treat. Oh that's great, man.
19:43
Speaker 1: I thought that was enough. It was like, man, they're
19:45
Speaker 1: going to see that. That's it. You gotta publish those.
19:48
Speaker 1: I'm gonna be I should take that up, surely. I
19:51
Speaker 1: mean I don't have like a digital copy. I'd have
19:53
Speaker 1: to literally find the paper, take a how many pages
19:57
Speaker 1: do you think? I think it was like twenty four
20:00
Speaker 1: to thirty perfect, take a photo of each page. Why
20:05
Speaker 1: they didn't like it? Posted on Instagram a page day
20:08
Speaker 1: for a month. People will go crazy for it. They
20:11
Speaker 1: would love that. That's probably one of the better things
20:13
Speaker 1: I ever wrote. Oh, good out there like it was
20:15
Speaker 1: a legit sevenies show episode. I'll ever tell you about
20:18
Speaker 1: the Simpsons script I wrote not enough about. So remember
20:23
Speaker 1: the one where it turns out that Principal Skinners actually
20:25
Speaker 1: arm In Tanzarian. That's one of the great episodes. This
20:29
Speaker 1: one is if you If you remember, you know that's
20:31
Speaker 1: Matt Greening's most hated episode. I think he hated that episode,
20:35
Speaker 1: that one. I didn't know that at the time because
20:37
Speaker 1: I wrote this on spec to hoping that they'd notice
20:39
Speaker 1: it um although I never sent it in UM. But
20:42
Speaker 1: the at the end of that episode, they the judge
20:47
Speaker 1: says that it's you. They're You're never allowed to speak
20:49
Speaker 1: of this, punishable by death or something like that. So
20:53
Speaker 1: my episode starts with one of Armor tans Arian's old
20:56
Speaker 1: friends coming to Springfield to start his life, anew Ida,
20:59
Speaker 1: and he sees Principal Skinner and says, hey, arm in
21:02
Speaker 1: Armor Tansarian, And all of a sudden the police surround
21:05
Speaker 1: him and he's taken away to jail and held UM
21:09
Speaker 1: and it gets out he escapes, I think, gets out,
21:12
Speaker 1: and then Clinton was president when I wrote this, Um,
21:15
Speaker 1: he gets out. Somehow it gets to like Clinton that
21:17
Speaker 1: this town is like holding people hostage basically unconstitutionally, and
21:21
Speaker 1: so Springfield gets invaded and yours was eighty pages long.
21:25
Speaker 1: Uh no, I think it was like appropriately Yeah, I
21:29
Speaker 1: think so. Actually, I imagine a different life where uh
21:33
Speaker 1: I wrote for the seventy show, that seventy show, when
21:36
Speaker 1: you wrote for the Simpsons and we like eight lunch
21:38
Speaker 1: together on the Fox slot. Can I that'd be pretty cool?
21:41
Speaker 1: You know? Can I tell you something though, I would
21:44
Speaker 1: I prefer this. Oh yeah, yes, I prefer what we do.
21:50
Speaker 1: As someone who's never written for The Simpsons, I prefer this.
21:53
Speaker 1: Hey man, I've been to the writer's room before. I
21:56
Speaker 1: know what it looks like to chain him to the desk.
21:58
Speaker 1: I like it. We get to we don't have to
22:01
Speaker 1: live in l A. Yeah, I like l A. I've
22:04
Speaker 1: noticed a lot of our friends from New York are
22:06
Speaker 1: starting to move to l A. Have you noticed that
22:08
Speaker 1: it's like a hemorrhaging? Al Right, should we get back
22:12
Speaker 1: to diabetes, we should probably just edit all that out. No,
22:15
Speaker 1: I think that's a nice tangent. Al Right, So in
22:18
Speaker 1: the case of diabetes, like we said, um it is, uh, well,
22:22
Speaker 1: we already said what it was, but there are three types,
22:24
Speaker 1: type one, type two, and gestational diabetes. Type one is
22:29
Speaker 1: by far the in the minority. It's um. It says
22:32
Speaker 1: here five to timber cent. But I saw like kind
22:34
Speaker 1: of a straight up five number for the number of
22:37
Speaker 1: diabetes cases overall. Okay, um, But they say five to
22:41
Speaker 1: tim percent in this article. Or it's called juvenile diabetes
22:45
Speaker 1: or insulin dependent diabetes. Uh. And this is caused by
22:49
Speaker 1: a lack of insulin, either not much insulin or sometimes
22:53
Speaker 1: no insulin at all in their blood. And this is
22:56
Speaker 1: this is clearly genetic, right, it says an also could
23:00
Speaker 1: be environmental, but yeah, they think it's possible, possible that
23:04
Speaker 1: it's caused by a virus. Exposure to a virus earlier
23:07
Speaker 1: in childhood. Interesting that sets off an autoimmune reaction, and
23:11
Speaker 1: so your immune system attacks your beta cells that produce
23:14
Speaker 1: insulin and just destroys them, and so you don't produce insulin.
23:20
Speaker 1: And it happens in your your younger years, maybe adolescence,
23:23
Speaker 1: which is why it's called juvenile diabetes. And you when
23:26
Speaker 1: you have type one or juvenile diabetes, you are you're
23:30
Speaker 1: dealing with it for life. And we'll talk about, you know,
23:33
Speaker 1: managing and treating diabetes. Um, but there's no cure for diabetes.
23:37
Speaker 1: But the idea that it's possible that this is the
23:40
Speaker 1: result of a virus has made some people call for
23:42
Speaker 1: research into a type one diabetes vaccine. Interesting, which would
23:47
Speaker 1: just change everything for some people. Yeah, because I mean, like,
23:51
Speaker 1: I don't like it's certainly not like you get what
23:54
Speaker 1: you deserve kind of thing with type two diabetes. But
23:57
Speaker 1: type one diabetes. Man, you've got zero saying that's whatsoever. Yeah,
24:01
Speaker 1: so type two is the one that's most prevalent between
24:06
Speaker 1: adult onset diabetes. That is, when uh, you are usually
24:12
Speaker 1: over forty um, usually between fifty and sixty. Even I'm
24:16
Speaker 1: so nervous you were usually overweight. Why are you nervous.
24:19
Speaker 1: I'm just nervous. I'man end up with type two diabetes.
24:22
Speaker 1: By I thought you meant you were going to say
24:24
Speaker 1: something wrong. No, I'm nervous. You're nervous about diabetes too. Yeah,
24:29
Speaker 1: it sounds like it's virtually predestined that we're going to
24:33
Speaker 1: get it. I don't think it's in my family. But
24:34
Speaker 1: I'm overweight and forty seven years old, and like, you
24:38
Speaker 1: need to get my act together, Like now, yes, you
24:41
Speaker 1: know it's not like, yeah, I'll wait another five or
24:44
Speaker 1: six years and then tackle it. And there's no reason
24:46
Speaker 1: for us to like just put it off until the end.
24:48
Speaker 1: We can say, like you can you can reverse pre
24:51
Speaker 1: diabetes through diet and exercise. You don't. Even if you
24:54
Speaker 1: have pre diabetes. You can, which is you have higher
24:58
Speaker 1: than normal blood sugars. We'll see, but you don't have
25:00
Speaker 1: full blown diabetes yet. You can actually reverse course, like
25:03
Speaker 1: it's not too late doing something like what you're talking about,
25:07
Speaker 1: and it's great. This is a wake up called like
25:08
Speaker 1: your body literally can inch up to that line and
25:11
Speaker 1: if you do the right thing, it can go whoa,
25:13
Speaker 1: All right, yeah, I'll back off then. I like, I
25:16
Speaker 1: like the way you're going here, Like what I'm saying,
25:18
Speaker 1: give me some more less celery, baby, get on that peloton.
25:20
Speaker 1: Chuck that that was a buzz market right there. Well
25:25
Speaker 1: they're an advertiser with us, are they still? Well? They were,
25:28
Speaker 1: and I still have that thing. I love it. It's nice.
25:31
Speaker 1: I just need to love it every day, not like
25:34
Speaker 1: I love it every couple of weeks. That hill, you know, anyway,
25:39
Speaker 1: Type two, like I said, is about and this is
25:43
Speaker 1: when you have higher insulin in your blood not lower
25:47
Speaker 1: like in the case of type one, right, because you
25:50
Speaker 1: have a lot of insulin. It's just not working, which
25:54
Speaker 1: is why type two diabetes is also called insulin resistant diabetes.
25:59
Speaker 1: Is that right on? Insulent dependent or insulent resistant? Yeah? Okay, yeah,
26:03
Speaker 1: so that means that your body is producing insulin just fine,
26:07
Speaker 1: but for some reason or another, and this seems to
26:09
Speaker 1: be the mystery at the heart of diabetes. Your cells
26:13
Speaker 1: don't respond to insulin anymore. They won't say, oh, it's insulin, sure,
26:17
Speaker 1: bring me some glucosset, I'll turn it into a chain
26:19
Speaker 1: of of glucose. They don't know exactly why, right, I mean,
26:24
Speaker 1: that's what I'm saying. That's that's why it's the mystery
26:26
Speaker 1: at the heart of diabetes. They don't know what the
26:28
Speaker 1: problem is with insulin. If they could figure that out,
26:31
Speaker 1: I think that they could actually cure diabetes. Instead, what
26:34
Speaker 1: they've learned to to cure is some of the problems
26:37
Speaker 1: associated with it, which is but they do definitely know
26:41
Speaker 1: it's for sure linked to obesity, Yes they do. So
26:45
Speaker 1: that's type two. We'll talk a little more about how
26:47
Speaker 1: that actually works. As far as you know the the
26:50
Speaker 1: effects that it has on your body. But one of
26:54
Speaker 1: the some other research I found was that there's some
26:57
Speaker 1: evidence that it's possible that type two diabetes, the actual
27:02
Speaker 1: mechanism of it, is the result of folded, misfolded proteins.
27:06
Speaker 1: So the same type of thing is like mad cow
27:08
Speaker 1: disease or guru that you get from eating like brains
27:12
Speaker 1: with some sort of sponge ofform disease. Right, remember that
27:15
Speaker 1: we talked about that vaguely, So, um, they think that
27:19
Speaker 1: it's possible that type two diabetes is the same thing
27:22
Speaker 1: misfolded protein. And the third one it kind of relates
27:27
Speaker 1: to type two diabetes. That seems as well, just stational diabetes. Yeah,
27:31
Speaker 1: this is Uh. If you're a pregnant woman, you can
27:34
Speaker 1: have or acquire I guess gestational diabetes. Um. The good
27:39
Speaker 1: news that usually will go away after your baby is delivered. Um,
27:44
Speaker 1: but it can put you at risk for type two
27:46
Speaker 1: later on. You're more at risk if you're over twenty
27:49
Speaker 1: five having a baby, if you have a baby over
27:52
Speaker 1: or have had a baby over nine pounds. Oh yeah,
27:55
Speaker 1: uh yeah, if you are overweight, if you have a
27:59
Speaker 1: family history of it, or if you are African American,
28:03
Speaker 1: Hispanic Latina, or Native American Native American Pacific islander, and
28:09
Speaker 1: I believe that's it, okay, so um, which is interesting,
28:13
Speaker 1: it really is. And I I didn't see anywhere why
28:17
Speaker 1: they thought that, I think, really different different ethnicities, Yeah,
28:20
Speaker 1: why they would be at a higher risk than I
28:23
Speaker 1: don't know. So um, I think that I get the impression, Chuck,
28:27
Speaker 1: that there's been like the American Diabetes Association has been
28:30
Speaker 1: around for a while and all that stuff, and they've
28:32
Speaker 1: been trying to do what they can. But then this
28:35
Speaker 1: this enormous spike in diabetes cases in the West and
28:41
Speaker 1: now the world has really kind of drawn attention and
28:44
Speaker 1: funding to it, and we're now really diving in to
28:48
Speaker 1: figure out what's going on. But we haven't figured it
28:50
Speaker 1: out yet, which is where we are right now. I'm sorry.
28:54
Speaker 1: One more thing, um, gestational diabetes they think can actually
28:57
Speaker 1: be passed down as type two diabetes. These to the
29:01
Speaker 1: offspring's interesting, that's yeah. Wow. Yeah, So we're just learning
29:06
Speaker 1: about all this stuff now. Alright. So symptom wise for
29:10
Speaker 1: all three versions and types of diabetes. Uh, Polly, Well,
29:15
Speaker 1: why should I say that when I can just say
29:17
Speaker 1: you're very thirsty, Polly dips you. You means you're very thirsty,
29:22
Speaker 1: you urinate a lot, uh if you're always hungry. Uh if,
29:26
Speaker 1: but you are also losing weight and you can't explain that. Yeah,
29:30
Speaker 1: I didn't know that part about diabetes. But now that
29:33
Speaker 1: I understand diabetes, that makes sense. Yeah, um, glucose in
29:36
Speaker 1: the urine. That's sweet, sweet taste of urine. Uh. Fatigued
29:41
Speaker 1: a lot, tired, blurred vision specifically like changes in your vision, um,
29:46
Speaker 1: numb hands and feet, fingertips, slow healing wounds, and then
29:52
Speaker 1: uh abnormally high frequency of infection. Right. So that's all
29:56
Speaker 1: the Those are the symptoms, and they'll make sense once
29:59
Speaker 1: we explain what's going on behind them, right. Yeah, but
30:02
Speaker 1: in some of these symptoms though, in fact, a lot
30:04
Speaker 1: of these symptoms can be other things too, which is
30:08
Speaker 1: why it's sort of distressing to be doing research on
30:11
Speaker 1: this and be like, well, wait a minute, my I
30:14
Speaker 1: need glasses to read now. But that also and so
30:17
Speaker 1: for forty, I'm tired a lot. That also happens when
30:21
Speaker 1: you have a three year old. Um, I have a
30:24
Speaker 1: lot of slow healing sores. No, I'm just kidding. My
30:27
Speaker 1: phote was just amptutating because I had no sensation. I
30:30
Speaker 1: do I get numbness in my hands and feet sometimes
30:34
Speaker 1: when I sleep, but that's been happening since my early
30:36
Speaker 1: thirties here and there, and that just could be because
30:39
Speaker 1: you're you know, I sleep with my arm up and
30:41
Speaker 1: stuff like that. So you know, I'm reading this stuff
30:44
Speaker 1: and I'm freaking out. Go to the doctor. No I do.
30:47
Speaker 1: And last time I went there, my blood sugar was fine.
30:51
Speaker 1: I go every March. Oh, you're good, except I didn't
30:53
Speaker 1: go this March. I didn't either. I've been going every
30:56
Speaker 1: year and then skip this year, and now, um, we're
30:58
Speaker 1: about to I think we just found a new doctor
31:00
Speaker 1: who specializes in diabetes. I'm so nervous. I'm like, is
31:04
Speaker 1: she is she one of those doctors who like is
31:07
Speaker 1: like a hammer, so everything looks like a nail. Just
31:09
Speaker 1: gonna be like, you have diabetes. I'm gonna trick myself
31:11
Speaker 1: into actually thinking it. Yeah. I did the dumb thing
31:14
Speaker 1: this year, which was, oh geez, I gain weight last year,
31:17
Speaker 1: Like I'm gonna take your off and get back in
31:19
Speaker 1: shape like that. I can't this, which is the opposite
31:22
Speaker 1: of what you should do. But I was like, I
31:24
Speaker 1: can't face my doctor because when I go in there,
31:26
Speaker 1: he's like what are you doing, dude. He's very just
31:28
Speaker 1: a matter of fact about everything. It's like, what are
31:30
Speaker 1: you doing? You want to be one of those old
31:33
Speaker 1: guys with diabetes R laying around. He'll say that stuff
31:36
Speaker 1: to me. I know. He's like, good, well, you know
31:38
Speaker 1: it's up to you. It's good to hear that. Yeah,
31:40
Speaker 1: I mean, you need that kind of straight talk from
31:42
Speaker 1: a doctor. You know, they say or I've read that. Um.
31:46
Speaker 1: Weighing yourself every week if you're if you're trying to
31:49
Speaker 1: lose weight, it's bad, No, it's good, or I should
31:53
Speaker 1: say I've seen some you shouldn't it's too much. Yes.
31:58
Speaker 1: Because your weight fluctual so randomly throughout the week, you
32:02
Speaker 1: can get demoralized. You want to do it once a
32:05
Speaker 1: week at the same time, usually right after you get
32:07
Speaker 1: up the same morning every week, and then you will
32:11
Speaker 1: see whether you're going up or down. You'll really be
32:13
Speaker 1: able to see four times a week, you're just like
32:15
Speaker 1: all over the place. It doesn't make any sense. You
32:18
Speaker 1: can't make heads or tails of it. Once a week
32:20
Speaker 1: at the same time that makes sense, and it has
32:23
Speaker 1: the psychological effect of being like, well, I don't want
32:26
Speaker 1: to I don't want to see it go up. So
32:28
Speaker 1: I'm gonna, I'm gonna, I'm not gonna. I'm not gonna
32:31
Speaker 1: eat that chocolate cigar. Now you have to step on
32:33
Speaker 1: the scale. Oh yeah, yeah, Like I said, I weigh
32:35
Speaker 1: myself too much, but I'll kick it down to once
32:37
Speaker 1: a week. All right, let me know you, thank you,
32:40
Speaker 1: thanks for doing that. Oh should we take a break?
32:44
Speaker 1: Is it is this episode still going on? All right? Then? Yes,
32:47
Speaker 1: all right, we'll be right back. All right, chuck. Yeah,
33:10
Speaker 1: Now we get to the point of the article that's
33:13
Speaker 1: called let's try and confuse people as much as possible.
33:16
Speaker 1: This is where the grocery store starts putting weird stuff
33:18
Speaker 1: next to other stuff and expect you to just pretend
33:21
Speaker 1: like everything's normal. I tried to just mark the relevant
33:24
Speaker 1: parts to make it all makes sense and streamline it,
33:27
Speaker 1: and it still was confusing. Great, everybody, I just cracked
33:32
Speaker 1: my knuckles. That means it's you just turned to chare
33:34
Speaker 1: around backwards. Prepare, Prepare for the monotony. Ready the monotonous droning. Right,
33:41
Speaker 1: which is basically, how does this out as a lack
33:44
Speaker 1: of insulin affect your body? By Josh Clark. Yes, so, well,
33:51
Speaker 1: let's take different ones. Right, you've got um blood. Well,
33:55
Speaker 1: see here's here's a good example. You've got glucose appearing
33:58
Speaker 1: in your urine above urinating frequently, but logically glucose appearing
34:04
Speaker 1: in your urine should follow after it and be in
34:06
Speaker 1: the same thing. So we're gonna start with your urinate frequently.
34:09
Speaker 1: Poly dipsy I think is what, or no, poly syria
34:13
Speaker 1: is what. It's called polyuria. So that just means you
34:18
Speaker 1: pee a lot, way more than you normally would if
34:20
Speaker 1: you didn't have diabetes. And this is actually easily explained. Right,
34:24
Speaker 1: You've got a lot of glucose in your kidneys because
34:28
Speaker 1: it's in your bloodstream and your kidneys are you're the filter,
34:31
Speaker 1: one of the main filters for your body. Um, and
34:35
Speaker 1: so when you have liquid waste, it goes to the kidneys,
34:39
Speaker 1: and in that liquid waste is a lot more glucose
34:42
Speaker 1: than your kiddies are used to processing, and so they
34:45
Speaker 1: become overloaded. There's like a backup of glucos right, pretty simple,
34:49
Speaker 1: easy peasy, um. So since there's a backup of this stuff, um,
34:54
Speaker 1: the actual the actual thing that shoots urine off to
34:58
Speaker 1: your your ethra, right, the tubule illumin it becomes backed
35:06
Speaker 1: up with glucost as well. Yeah, because glucose retains water, right,
35:09
Speaker 1: which means the tubule alumin says, well, I should probably
35:12
Speaker 1: get rid of some of this and I'm gonna start peeing.
35:15
Speaker 1: So you start peeing more and more, right, Okay, that's
35:18
Speaker 1: one effect of it, and that will also help make
35:20
Speaker 1: you thirsty, which is another symptom. That's another. It's like
35:22
Speaker 1: a vicious cycle. Right. So you start drinking more, and
35:25
Speaker 1: that is another symptom. So you're drinking more, but you're
35:27
Speaker 1: just peeing more because there's so much glucose in your blood. Now,
35:30
Speaker 1: because there's more glucost in your blood and you're peeing
35:33
Speaker 1: out more water from your blood stream than usual, your
35:36
Speaker 1: blood actually becomes a little thicker, yes, and you're also
35:39
Speaker 1: losing sodium. Okay, right, so you're peeing a lot more.
35:42
Speaker 1: You're drinking a lot more, but you're just peeing it
35:44
Speaker 1: right out. Your blood is becoming thicker, So your body says, whoa, whoa,
35:48
Speaker 1: something's a little off. I need some water and becoming dehydrated,
35:51
Speaker 1: sending out this thirst signal isn't working. I'm gonna steal
35:54
Speaker 1: some water from the organs, right, do they actually become
35:58
Speaker 1: a little dehydrated. But the them as it doesn't solve
36:01
Speaker 1: the problem because there's still all that glucose overloading your kidneys.
36:04
Speaker 1: You just pee that water out, so again you're constantly thirsty.
36:07
Speaker 1: There's a glucose that appears in your PA, which is
36:10
Speaker 1: how ancient doctors um said, Yeah, you've got the diabetes
36:14
Speaker 1: and you um, your your organs already hydrated, which is
36:18
Speaker 1: a bad jam. Yeah, and I think they liken the
36:20
Speaker 1: thick and blood to like a molasses consistency, right, not good.
36:24
Speaker 1: This article isn't touch on it, but that leads to
36:26
Speaker 1: another thing that's usually or often comorbid with diabetes is
36:31
Speaker 1: hypertension high blood pressure because you're your your heart is
36:35
Speaker 1: requiring more energy to pump this blood because it's thicker,
36:38
Speaker 1: and it's actually really hard on your blood cells as well,
36:41
Speaker 1: and that can lead to all sorts of things from
36:42
Speaker 1: cardiac arrest a stroke. So you can get all those
36:46
Speaker 1: in addition to diabetes just from having thick sweet blood.
36:49
Speaker 1: Molasses blood dick and sweet is usually good, but not
36:53
Speaker 1: in this case. Maybe if it's in the syrup that
36:57
Speaker 1: you're eating that will eventually give you diabetes, it's good
37:02
Speaker 1: h All right, now where does that put us? We're
37:04
Speaker 1: going back up to the top. Yeah, we should, we
37:06
Speaker 1: should participate in confusing people along with this article. Right. So,
37:11
Speaker 1: the whole reason you have high blood glucose levels UM
37:15
Speaker 1: is because your body is not responding to insulin, right, right,
37:20
Speaker 1: So because the insulin is running around going guys, guys,
37:24
Speaker 1: what what I do? What's the problem? Take this glucose
37:26
Speaker 1: and the cells just turned their back on the insulin,
37:29
Speaker 1: and the insulince is sad. You'll have a lot of
37:33
Speaker 1: insulin in your blood stream, it's not doing anything, and
37:36
Speaker 1: so there's some other secondary alarms that your body sets
37:40
Speaker 1: off saying we've got a lot of we got a
37:42
Speaker 1: lot of insulin in the blood stream, but our cells
37:45
Speaker 1: aren't getting any energy. They're starving, so we need to
37:48
Speaker 1: start producing our own glucose. Right, And that's where the glucagon.
37:54
Speaker 1: The alpha cell secrete that glucagon and those levels rise
37:58
Speaker 1: in your blood stream. That acts on your liver and
38:01
Speaker 1: muscles like we talked about, to break down that glycogen
38:05
Speaker 1: uh and releases well too much glucose into the blood
38:09
Speaker 1: in that case, right, which is one reason why you
38:11
Speaker 1: suddenly lose weight inexplicably despite eating all the time or
38:16
Speaker 1: being hungry all the time, because as far as your
38:18
Speaker 1: body is concerned, it's it's all it's pretend like your
38:22
Speaker 1: body can't tell that there's a problem with the insulin.
38:26
Speaker 1: All it knows is that the cells are starving. It's
38:30
Speaker 1: it's like it's lacks some sort of uma to show
38:35
Speaker 1: how much um, how much blood sugar there actually is
38:38
Speaker 1: in the blood stream, or how much insulin there is,
38:42
Speaker 1: and that there's something wrong. It just knows the cells
38:44
Speaker 1: are starving, so it kicks off this thing where it
38:47
Speaker 1: makes its own glucose, which just raises the levels even
38:50
Speaker 1: further and exacerbates the problem. Right, Okay, so you're constantly
38:54
Speaker 1: hungry because your body thinks your cells are starving, but
38:57
Speaker 1: you start to lose weight despite eating, because it's also
39:00
Speaker 1: attacking those stores of um glycogen, those glucose chains, and
39:05
Speaker 1: you're just you start losing weight despite eating a lot. Yeah,
39:08
Speaker 1: you're tired. That was another one of the symptoms because
39:11
Speaker 1: you're not absorbing that glucose, so it's not doesn't have
39:14
Speaker 1: anything to burn for energy. Your hands and feet, remember
39:18
Speaker 1: I talked about them feeling numb or cold, that's because
39:21
Speaker 1: it increases osmotic pressure of your blood, draws the water
39:25
Speaker 1: from your tissues. That means your cells becomes everything becomes dehydrated.
39:30
Speaker 1: And again that goes back to the kidneys. Uh, the
39:34
Speaker 1: water in the blood is lost as urine because you're
39:36
Speaker 1: being so much, you're literally pissing it away. Yeah, seriously,
39:41
Speaker 1: And that basically that's what makes that blood thicker, which
39:45
Speaker 1: leads to poor circulation. It's all. It sounds confusing, but
39:48
Speaker 1: it all kind of makes sense in a cyclical way.
39:51
Speaker 1: And so the poor circulation leads to its own cascade
39:54
Speaker 1: of problems. Right, poor circulation means that you have less
39:56
Speaker 1: feeling and sensation in your extremities, which means that if
40:00
Speaker 1: you stub your toe or cut it open or something
40:02
Speaker 1: like that, you might not even notice. So you have
40:05
Speaker 1: a wound that's left of fester because you're not treating it.
40:09
Speaker 1: And then and then on top of that, because of
40:11
Speaker 1: the poor circulation, your immune system can't go to the
40:15
Speaker 1: site and help it as easily, and you're more prone
40:18
Speaker 1: to infections, which can lead to gang green, which can
40:21
Speaker 1: actually lead to amputation. All because your blood is too
40:24
Speaker 1: thick to circulate properly. Right, and that poor circulation is
40:28
Speaker 1: also what's going to lead to your changes in vision
40:30
Speaker 1: as well. Right, So there's one other thing that happens
40:34
Speaker 1: to there's something called keto acidosis, which is where your
40:38
Speaker 1: your metabolism basically goes into the fatty acids or the
40:41
Speaker 1: fat cells and crack them open and starts burning whatever
40:44
Speaker 1: glucose it can. Um. There's there's this thing called ketosis
40:49
Speaker 1: where if you're on like a right where you it's
40:54
Speaker 1: actually as far as that cans people are concerned, that's
40:56
Speaker 1: like where you want to be because you're just burning
40:59
Speaker 1: fat cell and you're at this buzzing level. Um, and
41:04
Speaker 1: you're you're losing weight, you're not gaining anything you can.
41:07
Speaker 1: Your skull is very prominent, it's a beautiful thing. Right.
41:11
Speaker 1: Your breath is kind of stinky. Yeah, it'll seem a
41:14
Speaker 1: little sweet. Keto Acidosis is not keytosis. Keyto acidosis is um.
41:19
Speaker 1: It's it's the same thing but to the nth degree.
41:22
Speaker 1: And it can lead to all sorts of big problems
41:25
Speaker 1: because the the the acidic keytones build up in your liver.
41:31
Speaker 1: I think that can cause stinky breath too, right, it
41:33
Speaker 1: can acetone breath, Yeah, and it's that can lead to
41:36
Speaker 1: central nervous system problems, heart trouble, and even it can
41:40
Speaker 1: lead to coma, yeah, and hard irregularities too. It can
41:44
Speaker 1: mess your body at pretty bad. And this can be
41:46
Speaker 1: an extreme result of diabetes, which is one of the
41:50
Speaker 1: reasons it's life threatening. Man, it's a big deal. It
41:54
Speaker 1: is so as far as monitoring this stuff. Back in
41:58
Speaker 1: the day, you just had to monitor it every day,
42:01
Speaker 1: and some people still do that with the little pin
42:03
Speaker 1: prick and uh, they're glucose monitors. But now you can
42:06
Speaker 1: add have them, Uh, you can have them built into
42:09
Speaker 1: your body. Right. Oh, that's actually that's been around a
42:13
Speaker 1: little while. So if you're type one, you have to
42:16
Speaker 1: you don't make insulin, so you have to inject it
42:18
Speaker 1: artificially from externally. And there's like pumps that you can
42:23
Speaker 1: carry around your ware that are connected into your body
42:26
Speaker 1: that you just press a button and it um it
42:29
Speaker 1: delivers insuline. But you have to test to see how
42:32
Speaker 1: much you need at any given time, right, and if
42:35
Speaker 1: you if you put in too much insulin, it's gonna
42:37
Speaker 1: sweep up too much blood sugar. Because there's it's not
42:41
Speaker 1: like there's anything wrong with the communication between your insulin
42:45
Speaker 1: and your cells. With type one diabetes, it's just that
42:47
Speaker 1: you don't have insuline. So when you put insulin in
42:50
Speaker 1: your body, it does, it goes to work like it's
42:52
Speaker 1: supposed to. So you have to really walk that fine
42:55
Speaker 1: line well and you probably are going to be administering
42:58
Speaker 1: it a few times a day to right, and so
43:00
Speaker 1: you've ausually around your meals and you want to make
43:03
Speaker 1: sure that you don't again put in too much or
43:05
Speaker 1: else you're gonna get lightheaded because your brain cells use
43:08
Speaker 1: glucoast and if you have too much insulin stopping up
43:10
Speaker 1: too much glucose, your brain starves and you pass out. Yeah,
43:14
Speaker 1: it's called hypoglycemia. Uh, like you said, lightheaded, shaky um.
43:19
Speaker 1: I think most people have experienced that feeling, even if
43:23
Speaker 1: you don't have like pre diabetes or diabetes. Just that.
43:28
Speaker 1: I mean, people just call it low blood sugar, right,
43:31
Speaker 1: but it's actually probably and yeah, I guess it would
43:33
Speaker 1: be low blood sugar from an over abundance of insulin. Yeah.
43:36
Speaker 1: The only time I've noticed that is when I eat
43:39
Speaker 1: uh something super carbi like, and I don't really do
43:45
Speaker 1: that for I don't need a lot of breakfast anyway.
43:47
Speaker 1: But if I eat just like like a big fat
43:50
Speaker 1: bagel for breakfast and then don't eat again till dinner,
43:54
Speaker 1: I'll get like a little shaky, yeah, the shakes. Yeah,
43:56
Speaker 1: but it almost feels good in a weird way, you
43:59
Speaker 1: know what talking about? Not to me, No, it's never
44:02
Speaker 1: felt like kind of high, like you're a little high.
44:06
Speaker 1: Every once in a while, not every time, but every
44:08
Speaker 1: once a while will strike me where I'm like shaky,
44:10
Speaker 1: But right here in my chest, in my solar plexus,
44:14
Speaker 1: I can kind of feel it glowing a little bit,
44:16
Speaker 1: and it's almost it's almost like a weird high. Interesting. Yeah,
44:19
Speaker 1: and I is that that's not a normal thing. I mean,
44:22
Speaker 1: I can only speak for myself. I do know that though,
44:26
Speaker 1: if you are feeling lightheaded or shaky like that, because
44:30
Speaker 1: this is because your brain is not getting enough glucose.
44:32
Speaker 1: And we talked about the brain was one of the
44:34
Speaker 1: specific organs that really needs it. Um. This is when
44:38
Speaker 1: you might see someone drink juice or eat a candy
44:40
Speaker 1: bar or something sweet just to get that like quick spike.
44:44
Speaker 1: But if it goes really really low, you can go
44:46
Speaker 1: into what's called uh insulin shock, where you lapse into
44:50
Speaker 1: a coma and that's serious business. Oh yeah, a diabetic
44:55
Speaker 1: coma is pretty bad because all sorts of bad stuff
44:59
Speaker 1: can happen to your brain at that time. So that's, um,
45:02
Speaker 1: that's mostly type one. Type two is managed differently, although
45:06
Speaker 1: similarly you have to keep up with your blood sugar
45:09
Speaker 1: not nearly as frequently as you do with type one,
45:12
Speaker 1: but diet and exercise or like they just say right away,
45:15
Speaker 1: like if even if you well, let's talk a little
45:20
Speaker 1: bit about reversibility, because I saw a new study. Okay, well,
45:24
Speaker 1: let's hear it. Here's a new study that's called very
45:26
Speaker 1: low calory diet in six months of wait stability and
45:29
Speaker 1: Type two diabetes. And this was on the American Diabetes
45:32
Speaker 1: Association homepage. Uh, and they did a study basically because
45:36
Speaker 1: it's long been thought that even though they say, like
45:39
Speaker 1: you know, if you really lose weight and exercise, it
45:43
Speaker 1: will really really help you manage your diabetes. But it's
45:47
Speaker 1: not reversible, like you've got it for life. You have
45:50
Speaker 1: to if you stopped exercising and dieting, you would exactly
45:53
Speaker 1: develop the symptoms again, right exactly. But they now say,
45:58
Speaker 1: um that it is possible with at least for the
46:02
Speaker 1: results of the study. And here's the deal. It wasn't
46:04
Speaker 1: a very robust study. It was only thirty people with
46:07
Speaker 1: type two diabetes. UM, I think it was they didn't
46:12
Speaker 1: have a good enough sample of ethnicities. But some of
46:16
Speaker 1: the subject had diabetes less than four years, some had
46:20
Speaker 1: longer than eight years. Uh. And they found that and
46:23
Speaker 1: this is usually after a very bariatric surgery. But they
46:27
Speaker 1: did find the same results of people who just and
46:29
Speaker 1: this is dramatic calorie reduction, not just like, well, I'm
46:33
Speaker 1: gonna eat a little better like bariatric surgery level calorie reduction. Uh.
46:38
Speaker 1: They found that immediately after an eight week low calorie,
46:43
Speaker 1: very low calorie diet, twelve of the thirty participants had
46:47
Speaker 1: fasting blood glucose levels normal fasting blood glucose levels. And
46:52
Speaker 1: then and this is the big finding, after six months
46:55
Speaker 1: of maintenance, thirteen out of the thirty, we're able to
46:59
Speaker 1: keep that glucose level below that threshold. That means that
47:04
Speaker 1: we're seemingly reversible. But they're not making the claim like
47:08
Speaker 1: for sure, but thirty people that yeah, I mean that's
47:12
Speaker 1: promising that the people that really really lost a lot
47:16
Speaker 1: of weight and ate a lot less. An exercise were
47:19
Speaker 1: able to seemingly reverse or at least get it down
47:22
Speaker 1: to normal. But like you said, if they stopped then
47:24
Speaker 1: it it might just come right back. And that fasting
47:27
Speaker 1: glucose level is is significant. I don't think we really said,
47:31
Speaker 1: but the fast One of the ways that they test
47:33
Speaker 1: for for diabetes is, Yeah, you fast overnight, go to
47:37
Speaker 1: your doctor and they give you a thing of sugar
47:40
Speaker 1: water and you drink it, and then they start testing
47:43
Speaker 1: your blood sugar for several hours afterward. And if you
47:46
Speaker 1: don't have diabetes, your blood sugar comparatively speaking, doesn't spike
47:51
Speaker 1: all that much because your insolence working and doing the
47:54
Speaker 1: right thing. So if you have full blown type two
47:57
Speaker 1: diabetes and you're in the study and you go take
48:01
Speaker 1: a diabetes test and you have regular fasting level diabetes
48:05
Speaker 1: blood sugar, yeah, that's pretty significant for sure. Yeah. I
48:09
Speaker 1: hope it extract plates onto everybody else. Well, we'll see. Um,
48:12
Speaker 1: it's normally controlled through medication oral medication for type two.
48:17
Speaker 1: It's not like you're having to give yourself a shot
48:19
Speaker 1: every few hours or anything. Um. Yeah, that's that's big.
48:22
Speaker 1: There's and there's different ways to to do it. Yeah,
48:25
Speaker 1: one one medication and I guess they just tailor it
48:27
Speaker 1: to what your specific case might they think it might warrantably.
48:33
Speaker 1: But one stimulates the pain crease to release more insulin.
48:36
Speaker 1: That's kind of a no brainer. One interferes with the
48:39
Speaker 1: absorption of glucose by the intestine. One interferes with the
48:43
Speaker 1: absorption of glucose by the intestine. Ones improves insulin sensitivity.
48:48
Speaker 1: One reduces glucose production by the liver, stops gluco neogenesis. Yeah,
48:53
Speaker 1: one helps a breakdown um of glucose, and the other
48:58
Speaker 1: one some literally supplement insulin, which makes me curious, like,
49:02
Speaker 1: does that mean that if you if you inject more
49:05
Speaker 1: insulin and type two diabetes, you overwhelm the insulin resistance
49:08
Speaker 1: or something like that. I don't either, but if you so,
49:13
Speaker 1: management is the right word for diabetes, Like you have
49:16
Speaker 1: to pay attention to your diet, your exercise, You have
49:19
Speaker 1: to test your blood sugar levels depending on what kind
49:22
Speaker 1: you have day to day. But there are like a
49:25
Speaker 1: lot of apps out there um to help you do that.
49:28
Speaker 1: And since we're buzz marketing, you me works with a
49:30
Speaker 1: guy or worked with a guy who's the CEO of
49:33
Speaker 1: company called Gluco g l O g L O O
49:36
Speaker 1: K O, and um, they're one of many. I mean,
49:39
Speaker 1: there's a bunch of them. But if you have diabetes,
49:42
Speaker 1: this is probably the most convenient time for you to
49:46
Speaker 1: keep track of your diabetes because apparently it's a pain
49:49
Speaker 1: too to keep up with the tests and all of
49:52
Speaker 1: the stuff, the data and so chuck. There's like we said,
49:56
Speaker 1: right now, there's apparently it's possible maybe to reverse it.
50:01
Speaker 1: But for type one diabetes in particular, because remember you're
50:05
Speaker 1: just not producing insulin. They've actually come up with a
50:10
Speaker 1: procedure and experimental procedure called pancreatic islet transplantation. Yeah. I
50:15
Speaker 1: saw that this has been around since like the sixties,
50:18
Speaker 1: but um, like it's not new, but I couldn't really
50:21
Speaker 1: find out if it's like the affectiveness of it now
50:24
Speaker 1: and like if it's working, Um, is it working? That's
50:29
Speaker 1: not good. If there was nothing, if you there was
50:31
Speaker 1: no follow ups on it, that's I don't know. It
50:34
Speaker 1: says that showed promise, but the big problem was tissue
50:37
Speaker 1: rejection where it's so basically they go into a deceased
50:41
Speaker 1: donor and they remove their pancreatic islets because remember that's
50:45
Speaker 1: where the insulin and the UH glucagon is produced. Yeah,
50:50
Speaker 1: that's like the root of the problem. And you put
50:52
Speaker 1: it into a like a syringe in a catheter and
50:56
Speaker 1: injected into the person with type one diabetes pancreas, and
51:01
Speaker 1: supposedly they'll they'll eventually attached to a blood vessel and
51:04
Speaker 1: start producing insulin. But if it that's if your your
51:08
Speaker 1: the body doesn't reject the door tissue. Yeah, I'm gonna
51:11
Speaker 1: follow up on that because I couldn't find a whole
51:13
Speaker 1: lot about it and time ran short on me. But
51:16
Speaker 1: I do know that that's I mean, it's been around
51:20
Speaker 1: legitimately for at least three decades, and then before that
51:23
Speaker 1: with like experimentation, so I don't know. It seems like
51:26
Speaker 1: they would have had a firmer grasp on the results
51:30
Speaker 1: by that, That's what I'm saying it. It's a little like, uh, yeah,
51:33
Speaker 1: you know, we'll find out. Gluco. Have you got anything else?
51:39
Speaker 1: Gluco the app? Yeah, yeah, go get it. It's pretty cool.
51:43
Speaker 1: I checked it out. What did it say? It said
51:47
Speaker 1: check me out? No, It's like, I don't have diabetes,
51:50
Speaker 1: so a lot of it doesn't make sense to me.
51:51
Speaker 1: But from the demonstration video, it seemed pretty robust. Yes,
51:56
Speaker 1: and then some Um. If you want to know more
51:59
Speaker 1: about diabetes, go check out this painfully confusing article on
52:05
Speaker 1: how stuff works by typing that word in And since
52:08
Speaker 1: I said painfully confusing, it's time for a listener man. Hey,
52:13
Speaker 1: guys want to share some thoughts and comments on the
52:15
Speaker 1: Skyscraper podcast. So we got a lot of feedback. We
52:17
Speaker 1: got what do we get wrong? Steel? Yeah? Who cares?
52:24
Speaker 1: It's not like we were telling people who were going
52:27
Speaker 1: to go purify iron and then try to build a
52:31
Speaker 1: skyscraper out of it. I mean for the number of
52:33
Speaker 1: things that we say, of course we're going to get
52:35
Speaker 1: something like dead wrong once in a while. Well, this
52:38
Speaker 1: guy was nice about it, uh, and we asked for corrections. Uh.
52:45
Speaker 1: Thank you. Guys did a great job, Josh of summarizing
52:48
Speaker 1: the issue with the thicker bass I E pyramid not
52:51
Speaker 1: being economical for the building owner for recuperating their initial investment.
52:54
Speaker 1: You also did a good job bringing up that elevators
52:57
Speaker 1: coincided allowed the jump and building height technology would allow
53:01
Speaker 1: us to build nearly as tall as you want. You
53:02
Speaker 1: just shouldn't be able to find someone willing to pay
53:04
Speaker 1: for it. The difference, however, between iron and steel is
53:08
Speaker 1: in fact not that steel is more pure iron. It
53:11
Speaker 1: is iron with carbon added that increases UH and improves
53:16
Speaker 1: the strength and ductility of pure and or naturally found iron.
53:24
Speaker 1: Different steels have other elements added in addition to carbon,
53:27
Speaker 1: but really carbon and iron are what makes steel steel.
53:30
Speaker 1: Other elements have relatively minor impact on the properties, like
53:32
Speaker 1: stainless steel has chromium, etcetera. Uh. There are also multiple
53:38
Speaker 1: types of footings, not just spread footings. Spread footing spread
53:41
Speaker 1: the load on underlying soil or ideally rocked because like
53:44
Speaker 1: you said, the columns going straight into the soil would
53:46
Speaker 1: push right through. But most, if not all, skyde scrapers
53:49
Speaker 1: are so heavy it's it's so far above the rock.
53:52
Speaker 1: Then instead of spread footings, they have a deep foundation. UH.
53:55
Speaker 1: This looks very similar to a spread footing from the
53:58
Speaker 1: bottom of the concrete footing up, but then also have
54:01
Speaker 1: columns that reach further into the ground to increase the
54:03
Speaker 1: resistance to the sinking. This resistance usually is provided by
54:07
Speaker 1: those columns reaching down to very strong rock. Essentially, you're
54:11
Speaker 1: creating a large table with lots of legs that the
54:14
Speaker 1: whole building is built upon. That as an analogy I
54:17
Speaker 1: can get down with. There you go, so look forward
54:19
Speaker 1: to coming to another Atlanta show. This is Grant Hollis,
54:22
Speaker 1: who lives right here. Thanks Grant, and he went to
54:25
Speaker 1: the Pinto show. Grant Hollis man of Steel. That's right,
54:29
Speaker 1: and Grant, I would normally just put you on the
54:31
Speaker 1: guest list for tickets, but Atlanta is always tight because
54:34
Speaker 1: their friends and family, So I'm sorry, we have to
54:36
Speaker 1: like claw them from the promoter's hand. Yeah, and we
54:40
Speaker 1: have to deny friends and family. Yeah, and they're cheap
54:43
Speaker 1: so they don't buy tickets. They're like all right if
54:45
Speaker 1: I I'm just not coming pretty much. Uh well, thanks again, Grant,
54:49
Speaker 1: and thank you to our friends and family who show
54:51
Speaker 1: up or even consider. Shall we go to right Lands shows.
54:54
Speaker 1: If you want to get in touch with us, visit
54:57
Speaker 1: us at our home on the web, Stuff you should
54:58
Speaker 1: know dot com. He you can find our social all
55:01
Speaker 1: over the place there, and you can also send us
55:03
Speaker 1: an email to Stuff podcast at how Stuff Work. Stuff
55:11
Speaker 1: for more on this and thousands of other topics. How
55:15
Speaker 1: dot Com