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+<br>The complications of type 2 diabetes - damage to the kidneys, nerves, eyes, and cardiovascular system - result from chronically high [blood sugar](https://www.renewableenergyworld.com/?s=blood%20sugar). While routine blood tests can provide a snapshot of [GlycoMode blood glucose support](https://codeforweb.org/mediawiki_tst/index.php?title=Nadia_Lim%27s_Good_Food_Cookbook) sugar levels at one point in time, a more complete picture of long-term blood sugar control is obtained by measuring the extent to which sugar molecules are attached to hemoglobin, the oxygen-carrying protein found in red blood cells. Measurement of this "glycated hemoglobin" reflects the total amount of sugar [GlycoMode blood sugar supplement](http://gitlab.ndda.fr/cbnanderson941/8173glycomode-daily-support/-/issues/1) cells have been exposed to over the preceding eight to 12 weeks. Clinical trials have shown that elevated, yet sub-diabetic, glycated hemoglobin levels [increase risk](https://www.groundreport.com/?s=increase%20risk) for type 2 diabetes and cardiovascular disease. But although many studies have looked for genetic variants associated with type 2 diabetes itself, much less work has been done to uncover the genetic determinants of glycated hemoglobin levels. Guillaume Paré and colleagues from Harvard Medical School and Amgen, Inc., scanned the genomes of more than 14,000 apparently healthy (i.e. non-diabetic women) to look for SNPs that correlate with glycated hemoglobin.<br>
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+<br>Their results, published online today in PLoS Genetics, show that a variant in a gene never before linked to diabetes, HK1, is associated with glycated hemoglobin levels. Three other genes previously linked to diabetes and blood glucose concentration - GCK, SLC30A8 and G6PC2 - also harbored significantly associated variants. According to the authors, the discovery of a link between the HK1 gene and glycated hemoglobin levels paves the way for further studies of the role of this gene in glucose metabolism and diabetes. The HK1 gene encodes the enzyme that carries out the first step of sugar breakdown in many cells throughout the body. Together with the four variants, the researchers found to account for only a very small proportion of the total variance in glycated hemoglobin levels in the population - just 1.4%. Age, body mass index (BMI) and menopause status, on the other hand, explain about 9.5% of the variance. Glycation of proteins in tissues other than red blood cells is thought to underlie the long-term complications of diabetes. The authors say it remains an open question whether the differences in glycated hemoglobin associated with the genetic variants identified in this study are paralleled in other parts of the body.<br>
+
+<br>What is this post about? The list of negative effects of meat consumption is long. They range from animal suffering over global food distribution considerations to climate change and more. In this post, I want to elaborate on the problematic aspects of eating meat and show how it is possible and easy to switch diets without any loss in quality of life. TLDR; please don’t eat meat - it’s really bad for everyone. I think most people have heard that animals are held in bad conditions, that meat is less effective than other kinds of food on an energy per gram measure, that meat uses a lot of water during production,  [Glyco Mode](https://lnkt.bio/zanelpz971) etc. However, during most of the discussions I personally had, heard or read about the topic there were astonishingly little numbers and  [Glyco Mode](http://git.vg0.cn:3000/yvonnefogle62/2098654/wiki/Alarming-Blood-sugar-Levels-Seen-among-Dialysis-Patients) weighings involved. To exaggerate - "you are either a Nazi for eating meat" or "you are a Nazi for taking away someone’s freedom to eat meat" is a discourse that I have witnessed way too often.<br>
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+<br>Therefore I want to focus mostly on the size of the effects w.r.t. I think the most obvious but also most impactful problem with an animal diet is the animal suffering it creates. To give a broad overview of the current state of meat consumption consider the following figures. The number of animals killed per year increases pretty drastically, the growth of chickens killed for consumption looks exponential and that for pigs linear. We obviously do not know if that will continue but we do know that consumption has not always been this high. Given that meat is a status symbol in many countries and poverty goes down this is a likely indicator for a still-growing trend. The global meat consumption is actually extremely high in objective terms. Assuming that the world has around 7 billion inhabitants this would imply that on average a person eats roughly eight chickens and a fifth of a pig per year. This average gets even bigger when considering that many countries do not consume a lot of meat either due to poverty or religious reasons, e.g. India or many African countries.<br>
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