I'm No Longer Insulin Resistant, Here's 12 Things I Did to SHUT IT DOWN Fast

Carnosine acts as a sacrificial molecule that intercepts reactive carbonyl groups from sugars before they can bind to proteins or fats, thereby blocking the formation of AGEs. This preserves cellular protein function and drastically lowers the inflammatory burden that impairs insulin signaling.

DeLauer called it 'a game changer for me' and noted many viewers reported significant improvements.

Skeletal muscle contraction releases myokines and activates AMPK and other pathways that increase GLUT4 translocation independent of insulin, while also improving mitochondrial function. This reduces systemic inflammation and restores the body's ability to respond to insulin.

DeLauer admits he used to only do cardio and saw limited progress; shifting to resistance work made a massive difference.

Micronutrient deficiencies, particularly calcium, signal the body to increase appetite in an attempt to obtain missing nutrients. Adequate calcium is involved in insulin receptor signaling cascades and pancreatic beta-cell function. Additionally, CLA in dairy fat improves insulin sensitivity by modulating inflammatory pathways and fat metabolism.

DeLauer shares that when he started consuming more healthy dairy — aged cheeses, heavy cream — his appetite changed and his insulin sensitivity improved.

When large amounts of both fatty acids and glucose flood the cell simultaneously, the mitochondria struggle to process both, creating a 'traffic jam.' Excess fatty acids and their metabolites (like ceramides and DAGs) activate PKC, which phosphorylates serine residues on IRS-1, blocking insulin signaling. By separating macros, you avoid this competition and reduce insulin receptor inhibition.

DeLauer says that once he started partitioning macros better, 'everything fell into place.'

Allulose, protein, and soluble fiber stimulate L-cells in the gut to release GLP-1, which enhances glucose-dependent insulin secretion, slows gastric emptying, and reduces glucagon release. This leads to better postprandial glucose handling and reduced insulin demand.

He started using allulose and eating more protein and soluble fiber and saw a 'major difference in my glucose.'

Gut microbiome ferments fibers into short-chain fatty acids (acetate, propionate, butyrate), which bind to FFAR2/3 receptors and stimulate GLP-1 and PYY release, improving glucose tolerance and insulin sensitivity. A healthy mucosal layer reduces endotoxin leakage that triggers inflammation and insulin resistance.

DeLauer has noticed a significant change in his own glucose control over 4-5 years on Seed, and many viewers report similar improvements.

A low-glycemic, high-protein breakfast slows gastric emptying and promotes a lower insulin release in the morning. This primes the gut and pancreatic beta cells to respond more gradually to subsequent meals, likely via GLP-1 and improved insulin sensitivity in the liver and muscle, reducing the glycemic response of the next meal.

DeLauer calls this 'the lowest hanging biggest lever that you can pull.'

Time-restricted feeding lowers insulin levels and allows hepatic fat oxidation, reversing fatty liver. Fermented foods improve gut microbiome diversity and reduce systemic inflammation. Sprinting preferentially burns glycogen and stimulates catecholamines, targeting visceral fat without the chronic cortisol elevation of endurance training.

Magnesium is a cofactor for tyrosine kinase activity of the insulin receptor. In deficiency, the receptor fails to autophosphorylate, reducing downstream signaling and glucose uptake. Adequate magnesium restores this phosphorylation, improving insulin sensitivity at the receptor level.

DeLauer noticed that if he was deficient in magnesium, some of his insulin resistance symptoms would come back.

A break from food lowers chronic insulin secretion, reduces pancreatic beta-cell workload, and decreases intracellular lipids that block insulin signaling. This rapid offloading can restore receptor sensitivity in a matter of days.

DeLauer emphasizes he's seen huge improvements 'shockingly fast' in many people, not just himself.

Glycine lowers core body temperature and promotes sleep onset; it also relaxes the bladder, reducing nocturia. Saffron extract increases serotonin and shifts the nervous system from sympathetic to parasympathetic tone. The unclarified 200-400 mg compound increases serotonin affinity, calming the brain. Collectively, they improve sleep quality, which lowers cortisol and overnight sympathetic drive, directly enhancing insulin sensitivity the next day.

Red and near-infrared light photons are absorbed by cytochrome c oxidase (complex IV), which dissociates inhibitory nitric oxide and accelerates electron flow, increasing ATP production and reducing oxidative stress. Additionally, red light has been shown to acutely enhance GLUT4 translocation to the plasma membrane after a carbohydrate meal, facilitating glucose clearance.

He was initially resistant to the idea but now sees the metabolic research.

Conventional thinking often treats insulin resistance as a direct result of eating too many carbohydrates, leading to extreme low-carb approaches that can increase stress and inflammation.

He recalls eating carbs and instantly putting on weight, feeling foggy, achy joints, night sweats, and sleeplessness — all symptoms of inflammation, not just carbohydrate intake.

Glycation is often discussed in the context of aging and diabetes, but the speaker highlights it as a direct cause of the achy, foggy symptoms of insulin resistance.

He states, 'four to six grams of carnosine per day was a game changer for me and a lot of other people that watch my channel have said it's made a tremendous difference for them.'

Many people focus on cardio to lose weight, but overlook that muscle mass and muscle contraction are crucial for restoring insulin sensitivity.

He admits, 'for so long, I just did cardio... but that's just scratching one of the itches. The other major itch is actually restoring the organ that helps insulin resistance go away in the first place.'

Many low-carb adherents believe that carbs are inherently damaging; DeLauer argues that insulin resistance creates carb intolerance, and total avoidance can worsen the metabolic inflexibility.

He warns, 'if you go to Thanksgiving and you have a slice of pumpkin pie, you're going to have a very hard time dealing with it and you're going to feel like garbage' if you don't train your body to handle carbs.