part 2

Transcribed by sweetly (http://www.raypeatforum.com/forum/memberlist.php?mode=viewprofile&u=2625)

Andrew: So your father recovered from 100 pounds, wasting away, using brewers yeast as a fairly sole dietary constituent
Peat: Yea and the cause of I think, there are probably many causes of traditional wasting form of diabetes but a virus is one of the plausible theories that can cause inflammation and killing off temporarily of the insulin producing cells, but just very intense stress, there experiments in which, if part of the dog's pancreas was removed, so it had just a smaller reverse of insulin producing cells, just a single injection of a large dose of cortisol was enough to make the dog permantely diabetic
Andrew: So that extreme stress caused by cortisol itself is a inflammatory mediator
Peat: Yea and then once the tissues are unable to get glucose just from that one episode of stress induced, lack of insulin, the cells are basically dying because they can't get the glucose they need, so they call on fatty acids from stores, and the fatty acid in turn kills the remaining or regenerating insulin producing cells, so it starts a vicious circle.
Andrew: Just in case people who are listening don't understand what a fatty acid is and a free fatty acid, would you just explain what they are and how they're used?
Peat: A fat such as butter, or lard or corn oil, most of them consist of about 18 carbon atoms in a chain with oxygens on one end making it acidic and the rest of it either just plain carbon and hydrogen or occasionally with the hydrogens removed, thats called an unsaturated fatty acid, with a carbon chain interrupted by pure hydrogens, and those chains are attached to a glycerine, 3 carbons, technically an alcohol, that forms an ester with these free fatty acids, blocking the acid group, which makes the free fatty acid water soluble to some extent, and when the glycerine, which is also very water soluble, is combined with free fatty acids it becomes very water insoluble and that is the form it is formed in the fatty cells. Because you just form a drop of pure fat in the call and it is very reluctant diffuse away because of it's insolubility, so when you need energy you have to activate enzymes that break the free fatty acids loose, when that happens from stress, hunger or fasting, these free fatty acids get into the bloodstream and enter cells and are available as energy production in the absence of glucose
That process also tends to keep the stress going if the free fatty acids are unsaturated, those are more water souble and when they're polyunsaturated like from corn oil, safflower and so on, those have further stress inducing action that tends to keep the breakdown of fat going and the stress reproducing itself