You may have heard about Syndrome X, either in the media or from your doctor. Syndrome X isn’t an actual disease, but a set of linked conditions; these conditions often occur simultaneously, and so can be grouped together. The syndrome is related to an increased risk of heart disease, stroke, Type II diabetes, and premature death.

Syndrome X, also known as insulin resistance syndrome or metabolic syndrome, includes these conditions:

• Obesity (Particularly if body fat is stored mainly around the abdomen, this is often referred to as the ‘apple’ body shape.)
• High blood pressure
• High blood triglycerides (a ‘bad’ fat) and high levels of low density lipoproteins (LDL, another ‘villainous’ fat))
• Low blood levels of high density lipoproteins ( HDL, a ‘good’ fat)
• Insulin resistance (One quarter of the adult population is insulin resistant to some degree.)

Often, but not always, it is environmental factors that produce these conditions. The modern Western lifestyle doesn’t promote regular exercise and healthy eating; poor nutritional habits, such as eating too many refined sugars, starches and fats, and a lack of physical exertion have promoted the rise of Syndrome X in the Australia. More than half of the adult Australian population has a least one of the conditions associated with Syndrome X; for example, I am overweight, and I am extremely fortunate not to have developed any of the related conditions.

So, what causes Syndrome X? The main problem is the consumption of excessive amounts of refined carbohydrates (such as chips, biscuits, pastry) and hydrogenated vegetable oils (margarines for example), and refined sugars (you might have guessed, things like chocolate and lollies). This causes excess production of the hormone insulin. The body then becomes resistant to the effects of insulin, and compensates by producing even more insulin to stabilise blood sugar levels.

High levels of insulin causes:
• carbohydrates to be converted into body fat
• excessive hunger for carbohydrates and sugary foods
• suppression of the fat burning hormone glucagon

So, how does the process really work? Carbohydrates - starchy food - break down into sugar in the human body. Starches are polymers of glucose, which means a long chain of sugars forms the starch molecule. Plants convert excess glucose into starch for storage. Rice, potatoes, wheat, and corn are major sources of starch in the human diet. Eaten raw or unrefined, the high fibre content in these foods stops the absorption of too much starch in the human digestion process. But, most of us eat theses foods in a highly processed and refined form, often with sugar and fat added.

Human beings store excess glucose by polymerizing it to form glycogen, which we then store in the liver and muscle tissues. When humans eat starch, an enzyme reaction occurs, as the saliva and the intestines breaks the bonds between the repeating glucose units thus allowing the sugar to be absorbed into the bloodstream. Once absorbed into the bloodstream, the human body distributes glucose to the areas where it is needed for energy or stores it as its own special polymer - glycogen. Too much starch can lead to a fatty liver, which will slow the metabolism, and reduce the body’s ability to control fat absorption. This creates a vicious spiral into ill health.

The pancreas secretes the hormone insulin, which allows glucose to pass from the blood into the cells. People with insulin resistance have higher than normal levels of insulin in their bloodstream in order to maintain normal blood glucose levels. Their sugar metabolism will be off balance. And, this will lead to the development of Type II diabetes. If the pancreas is overworked sometimes it is unable to continue to produce excess the insulin required. Blood glucose levels become raised, and impaired glucose tolerance or diabetes results.

As well, a human being who is insulin resistant will typically have higher than normal triglyceride levels; the two conditions are often found together. As previously mentioned, high blood triglycerides tend to be associated with low levels of HDL cholesterol. High triglycerides and low HDL cholesterol levels are risk factors for atherosclerosis (the narrowing of the arteries), which is a contributing factor in heart and liver disease.

So, you can see how the conditions of Syndrome X are interrelated. One condition usually triggers or encourages the development of further conditions.

So, how do you avoid getting Syndrome X? Most of you have already figured this out: avoid refined foods, eat more complex carbohydrates and more fibre and increase your levels of exercise.

And why have I suddenly become so interested in this topic? My dad is a diabetic. My granddad – my father’s father - died from heart problems, and so have several uncles and cousins from my mother’s side of my family. I am the classic ‘apple’ shape. I’ve heard echoes of the bell tolling, and I don’t want it tolling for me for some time yet. And, I don’t want any of my purple zone family to die unnecessary deaths, either.

So go for a jog, and drink some carrot juice…because I asked nicely.