Doctor Exposes 3 Foods Causing Insulin Resistance in 2026

About this video

Endocrinologist Dr. Rashny tells Kane three categories drive insulin resistance in her view: flours, hidden sugars and sweeteners, and emulsifiers. She argues powdered grains, even whole wheat or millet flour, digest so quickly they spike glucose and insulin and fail to satiate, unlike intact whole grains, and lists bread, pasta, pizza, crackers, cereals and puffed snacks. She claims emulsifiers such as carboxymethyl cellulose, listed as stabilizers in ice cream, sauces, chocolates and protein bars, can disrupt the gut barrier and promote inflammation. On seed oils she is more cautious than Kane, saying data is messy and she reversed insulin resistance for 15 years mainly by reducing carbohydrates.

Key takeaways

• Dr. Rashny calls ‘whole wheat flour’ an oxymoron, arguing flouring a grain changes its metabolic effect
• Dr. Rashny says brown bread is essentially the same as white bread in her assessment
• Dr. Rashny claims emulsifiers are not safety-tested like medications before mass use
• Kane notes modern bread combines flour, emulsifiers, seed oils and added sugar, making single causes hard to isolate
• Dr. Rashny frames health as four wheels: nutrition, sleep, stress management and exercise

Episode details: published November 5, 2025 · 78.5K views · 17:02 long. Summary written by Self Growth Videos from the episode itself. The health and nutrition claims described are Lillie Kane’s or her guests’, presented for education — not medical advice. Kane is a certified nutrition health coach, not a physician. Consult a qualified professional before changing your own health practices.

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