How type 2 diabetes is caused and reversed: the common myths and the latest science @kbassphiladelphia
How type 2 diabetes is caused and reversed: the common myths and the latest science  @kbassphiladelphia
Uploaded June 2022 | Updated September 2026, 1 day ago
This episode goes over the myths and science behind the causes of diabetes and how it is reversed. By dissecting a recent paper written by physician Dr. Tro Kalayjian, it shows how one can easily be misled by the idea that carbohydrate is the cause of diabetes and thereby choose suboptimal management strategies—and it discusses what the latest science actually says and how to best manage diabetes--and its reversal--using that science.

Reversal occurs via weight loss. Liver and pancreatic fat are preferentially lost. This loss in liver and pancreatic fat drives the reversal of diabetes.

Dr. Tro Kalayjian claims to have demonstrated, using case studies, that carbohydrate intake, independent of weight loss, causes diabetes (PMID: 34262925). This is a widespread myth. But do his case studies show that carbohydrate restriction can produce comparable effects to weight loss for diabetes?

They do not. Indeed, the weight lost by his patients is similar to the weight lost in other studies showing similar improvement in diabetes. In other words, Dr. Tro is showing what the science already knows: modest weight loss in diabetes causes big drops in blood glucose (PMID: 21656330).

Moreover, if Dr. Tro had encouraged his patients to lose more weight, they might have completely reversed their diabetes: magnitude of weight loss is directly related to the odds of reversing the disease (PMID: 31097391).

We hope that this podcast can encourage viewers and listeners to consider the latest science in determining the best course of action in the management of diabetes. Type 2 diabetes is reversible—but only if one understands what causes the disease and what specifically will best reverse it.

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How type 2 diabetes is caused and reversed: the common myths and the latest science

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