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sugar. You'll want your fas ng insulin level to be between 2 and 4. The higher your level, the greater your insulin resistance and the more aggressive you need to be in your treatment plan, especially when it comes to altering your diet. • Swap out processed foods, all forms of sugar—par cularly fructose—as well as all grains, for whole, fresh food. A primary reason for the failure of conven onal diabetes treatment over the last 50 years has to do with seriously flawed dietary recommenda ons. Fructose, grains, and other sugar forming starchy carbohydrates are largely responsible for your body's adverse insulin reac ons, and all sugars and grains— even "healthful" grains such as whole, organic ones—need to be dras cally reduced. If you're insulin/lep n resistant, have diabetes, high blood pressure, heart disease, or are overweight, you'd be wise to limit your total fructose intake to 15 grams per day un l your insulin/lep n resistance has resolved. This includes about 80 percent of Americans. For all others, I recommend limi ng your daily fructose consump on to 25 grams or less, to maintain op mal health. The easiest way to accomplish this is by swapping processed foods for whole, ideally organic foods. This means cooking from scratch with fresh ingredients. Processed foods are the main source of all the primary culprits, including high fructose corn syrup and other sugars, processed grains, trans fats, ar ficial sweeteners, and other synthe c addi ves that may aggravate metabolic dysfunc on. Besides fructose, trans fat (NOT saturated fat) increases your risk for diabetes by interfering with your insulin receptors. Healthy saturated fats do not do this. Since you're cu ng out a lot of energy (carbs) from your diet when you reduce sugars and grains, you need to replace them with something. The ideal replacement is a combina on of: Low-to-moderate amount of high- quality protein. Substan al amounts of protein can be found in meat, fish, eggs, dairy products, of synthe c insulin. Virtually all of the insulin sold in the US is synthe c, synthesized from recombinant DNA technology, which differs considerably from natural animal-derived insulin. Interes ngly, it could be that it's the "inac ve" ingredients or addi ves, such as polysorbate 20, that produce an exaggerated immune response in suscep ble individuals—similar to that encountered with vaccines. Sayer Ji also notes that: "Furthermore, synthe c insulin does not have the same conforma onal state – i.e. it does not assume the same complex folded form – of natural human insulin, or more closely related pig insulin. This presents a 'recogni on' problem from the perspec ve of the immune system, which may iden fy the foreign protein as 'other' genera ng acute or sustained autoimmune reac ons to it as a result... Research da ng back to the early 1980s compared synthe c E. Coli derived insulin with porcine (pig) derived insulin in diabe c children and found that porcine insulin was more effec ve at lowering HbA1 values (a marker of damage associated with elevated blood sugar), superior at reducing fas ng glucose concentra ons, and less an body reac ve to insulin than synthe c insulin. While pig derived insulin has its limita ons, especially considering there are limits to how much can be produced, clearly it is more appropriate than synthe c versions if it is true that the la er is incapable of reproducing the same therapeu c outcome for diabe cs." How to Prevent and Treat Insulin/ Leptin Resistance and Type 2 Diabetes Now that you have an understanding of the root causes of insulin resistance and type 2 diabetes, it's me to outline a program to reverse this condi on. Remember, type 2 diabetes is curable, and in the vast majority of cases does not require any form of medica on. The following nutri on and lifestyle modifica ons should be the founda on of your diabetes preven on and treatment plan. Also, make sure to monitor your FASTING insulin level. This is every bit as important as monitoring your fas ng blood