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 Diabetes Mellitus - part 3

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مُساهمةموضوع: Diabetes Mellitus - part 3   الجمعة 17 أكتوبر 2008, 22:21

C. VITAMIN E:

Vitamin E reduces oxidative stress, thus improving membrane physical
characteristics and related activities in glucose transport.



This antioxidant promotes healing of diabetes-related lesions, whose
cause is undetermined. Researchers have extensively investigated the
possible effects of vitamin E supplementation on the cardiac autonomic
nervous system in patients with type 2 diabetes and cardiac autonomic
neuropathy. It was reported in the American Journal of Clinical
Nutrition that daily vitamin E supplementation (600 mg) for 4 months
improved the ratio of cardiac sympathetic to parasympathetic tone in
patients with NIIDM. This effect might be mediated by a decline in
oxidative stress. In short, Vitamin E (800 to 1200 I.U.) improves
insulin action and prevents a host of long-term complications of
diabetes including neuropathy.



In another study, 21 NIIDM patients with microangiopathic complications
were divided into 2 groups, in which 11 patients took 900 mg of vitamin
E daily and the other group of 10 diabetic patients took a placebo
daily for 6 months. The vitamin E was provided in tablets containing
100 mg of dl-alpha-tocopheryl acetate. The mean age of these subjects
was 58 years. This study showed that these diabetic patients had
impaired erythrocyte osmotic fragility, and that pharmacological doses
of vitamin E increased the resistance of erythrocytes to osmotic
hemolysis in patients with microangiopathy.



Vitamin E also appears to play a significant role in the prevention of
diabetes. Studies have shown that a low vitamin-E concentration was
associated with a 3.9 times greater risk of developing diabetes.


D. Digestive enzymes:


Largely because of our modern diets, which are deficient in enzymes,
most of us deplete our body's natural enzyme level as we age. Tests
have shown that a 70-year-old person has only about half the enzyme
level of a 20-year-old. A newborn baby has 100 times the enzymes levels
of an elderly person! As we become enzyme-deficient, we age faster.
Lack of enzymes also puts stress on vital organs like the pancreas,
liver and spleen, causing a metabolic deficit.



Unfortunately, cooking any food at temperatures above above 116 degrees
Fahrenheit kills all enzymes. All canned or bottled foods contain no
enzymes because they are cooked before being processed.



Raw vegetables and fruits can be an excellent natural source of enzymes
if they are allowed to ripen. Unfortunately, they contain no enzymes
when they are picked "green" (often the case in supermarkets because
they have to be transported over long distances). Enzymes can only
develop when they ripen on the plant. Irradiating food, or treating it
with preservatives can also kill enzymes.


Enzymes in raw food can actually digest as much as 75 percent of the
food itself without the help of enzymes secreted by your body. Without
sufficient enzyme levels, the foods you eat can't be completely broken
down and absorbed. Diabetics have a greatly weakened state of their
pancreas and digestive tract. Two common deficiencies in the diabetic
are lipase and amylase.



Lipase.
The lipase level in the pancreatic juice of many diabetics
was found to be decreased. Most people associate diabetes with sugar
intolerance, but fat intolerance is the major enzyme culprit. The
inability to digest fat interferes with insulin metabolism and the
transport of glucose into the cell by insulin. Lipase breaks down
neutral fats (triglycerides) into glycerol (an alcohol) and fatty acids
(see quick definition). Lipase deficiency is therefore associated with
diabetes and glucosuria (sugar in the urine without symptoms of
diabetes).




Amylase.
Researchers have shown that over 80% of the diabetics
examined had a deficiency of amylase in their intestinal secretions.
Amylase supplementation has been associated with increased utilization
of sugar and lowered blood sugar levels in diabetics.


E. Magnesium:

Magnesium is involved in many areas of glucose metabolism. Its
deficiency is common among diabetics. Supplementation of magnesium may
prevent some of the complications of diabetes, such as retinopathy and
heart disease. The RDA for magnesium is 350 mg day for adult males and
300 mg for adult females. The diabetic may need 700 mg. The average
diet contains about 200 mg a day, so the majority of adults are
deficient. Magnesium occurs abundantly in whole foods such as seeds,
nuts, whole grains, and green leafy vegetable, but food processing
takes out a large portion. In addition to magnesium at least 50 mg of
vitamin B6 should be taken, as the level of intracellular vitamin B6
appears to be linked to the magnesium content of the cell. Without
adequate B6, magnesium's entrance into the cell is impaired. [/size]


2. Auxiliary Supporting nutrients


A. ALPHA-LIPOIC ACID:
Lipoic Acid is an
antioxidant that is especially effective for the treatment of diabetic
poly neuropathy- the nerve degeneration that often accompanies diabetes
- which causes pain, tingling, and numbness in the hands and feet. Red
and organ meats are the richest dietary sources, but it is also found
in carrots, yams, beets, and spinach. Take 300-500 mg a day.[/size]


B. BITTER MELON:
A member of
the squash family, this plant normalizes glucose levels and is used as
the sole remedy for diabetes in some parts of China and India. Clinical
trials have shown good results with NIIDM who were given 2 ounces of
the juices. Drink 2 ounces of the juice daily for the first week, and
then increase the dose to 8 ounces.


C. BLUEBERRY:
Incorporating
this fruit into your diet on a regular basis helps protect your
arteries and nerves from damage due to diabetes. Eat at least 1/2 cup
of fresh berries every day, or take 25 mg capsules two times a day.



D. Bilberry (European Blueberry)
This is a plant from Europe. Bilberry leaf tea has a long history of
folk use in the treatment of diabetes. This use is supported by
research which has shown that an oral intake reduces blood sugar levels
in normal and diabetic animals. Bilberry flavonoids (anthocyanosides)
have been shown to increase intracellular vitamin C levels, decrease
the leakiness and breakage of small vessels commonly associated with
vascular damage from diabetes, has an affinity for blood vessels of the
eye and retina, and improves circulation t the retina. This affinity is
consistent with several clinical trials showing positive results with
diabetic retinopathy. The dose widely used in Europe is standardized to
contain 25% anthocyanidine. Take 50 mg to 100 mg three times a day.



E. VITAMIN A:
This
antioxidant helps convert beta-carotene efficiently, which reduces the
risk of blindness in diabetics. Foods rich in vitamin A include green
leafy vegetables, sweet potatoes, fish, watermelon, and cantaloupe.
Take 2,500 I.U. daily.


F. ZINC:
Diabetics
typically excrete excessive amounts of zinc in the urine and therefore
require supplementation. Taken daily, this mineral helps control
blood-sugar levels. Take 30 mg a day.



G. GINKGO BILOBA:
Gingko
has been shown to improve cerebral and peripheral vascular blood flow.
This is important for diabetics who commonly suffer from peripheral
vascular insufficiency. Dosage is standardized to contain 24% gingko
flavoglyosides. Take 40 to 80 mg three times a day.



H. GYMNEA SYLVESTRE:
This
Ayurvedic medicine has been used in India for centuries to improve
blood-sugar levels. It works to regenerate the insulin-producing beta
cells in the pancreas. Gymnea extract has shown positive clinical
results in reduce blood sugar in both Type I and II diabetics. It is
interesting to note that no blood-sugar-lowering effect is seen in
healthy volunteers. Take 200 mg 1 -2 times a day.


I. Vitamin B12:
Vitamin B12 supplementation has been used successfully to treat
diabetic neuropathy. Vitamin B12 deficiency is characterized by
numbness of the feet, pins-and-needles sensation, or a burning feeling
- common symptoms of diabetic neuropathy. Oral supplementation with 500
to 2,000 mcg per day is usually sufficient.



J. Vanadium:
The
amount of vanadium we get in our diet appears to be 50-60 mcg. In the
therapeutic use in diabetes management, dosage required is often
1000-fold greater. Unfortunately, vanadium compounds have not been
extensively tested in clinical trails. The use of vanadium for
treatment of diabetes should best be taken under the supervision of a
knowledgeable physician.



K. FISH OILS:
These
oils help improve insulin efficiency by enhancing blood flow to
arteries and reducing the clumping of red blood cells. Coldwater fish,
such as salmon, are a good source, or you can take 500 mg capsules
twice a day, or simply eat 8-12 ounces of fish per week.

_________________






عدل سابقا من قبل رشروشه في الجمعة 17 أكتوبر 2008, 22:28 عدل 1 مرات
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مُساهمةموضوع: رد: Diabetes Mellitus - part 3   الجمعة 17 أكتوبر 2008, 22:23

Attention


Because of tremendous individual variation, the use of nutritionals
should therefore be personalized for your body. One person’s nutrient
can be another person’s toxin. If you have a specific health concern
and wish my personalized nutritional recommendation, write to me by
clicking here.





3. Diabetic Low Glycemic Index Diet:
Dietary control of diabetes comes down to 2 simple principles:


a. Eat less (fewer calories) to maintain ideal body weight.


b. Eat low glycemic index foods that do not turn into sugar quickly



The Glycemic Index (GI)


The glycemic index represents the magnitude of the increase in blood
glucose that occurs after ingestion of the food. This index measures
how much your blood sugar increases in the two or three hours after
eating.



When you make use of the glycemic index to prepare healthy meals, it
helps to keep your blood sugar levels under control. GI tends to be
lower for foods that are present in relatively large particles,
minimally processed, and are ingested along with fat and protein.



Below are the general guidelines to what is considered high or low Glycemic Index (GI) foods.



High GI Foods


The following foods are considered unacceptable:



• Foods containing sugar, honey, molasses, & corn syrup.


• Breads - all white breads, all white flour products, corn breads


• Grains - rice, rice products, millet, corn, corn products


• Cereals - all cereals except those on the Low GI List below


• Pasta - thick, large pasta shapes


• Fruits - bananas, watermelon, pineapple, raisins


• Vegetables - potatoes, corn, carrots, beets, turnips, parsnips


• Snacks - potato chips, corn chips, popcorn, rice cakes, pretzels


• Alcohol - beer, liqueurs, all liquor except red wine




Low GI Foods


Look at what you can have:



• Breads - whole rye, pumpernickel, whole wheat pita


• Grains - barley, bulgur, kasha


• Cereals - Special K, All Bran, Fiber One, regular oatmeal


• Pasta - whole-wheat pasta, bean threads


• All meats


• All dairy products (no sugars)


• Whole Fruits - all except the High GI fruits above


• Green leafy Vegetables - all except the High GI vegetables listed above


• Snacks - nuts, olives, cheese, pita chips, fried pork rinds


• Alcohol - red wine


• Misc. - olives, eggs, peanut butter (no sugar)




Anti-Aging Food Pyramid for Diabetes



This Diet consists of 50-55% complex carbohydrates of low glycemic type
(whole fruits, above ground vegetables, whole grains), 20-25% protein
(preferably from plant sources), 25-30% fat. The normal 5% sweets,
candies and dessert should be avoided.



There are three major layers to the Anti-Aging Food Pyramid. They are
divided into daily, 2-3 times a week, and weekly layers. Imagine a
pyramid with three layers, each layer getting much narrower as it gets
closer to the tip.



The daily broad base layers of the pyramid starts with 10 glasses of
pure filtered water a day and complex carbohydrates supplying up to 55%
of the calories These carbohydrates are those of low glycemic index
type - barley, cereal, legumes, and above ground vegetables. A limited
amount of nuts, which is a fatty food, is also included in this first
base layer. Three servings of vegetables should be eaten daily. High
glycemic index complex carbohydrates such as wheat, rice, and corn
should be restricted. Moderate amounts are acceptable if they are mixed
with fat and protein.



Eggs also form part of the base layers. It is a good protein source.
One egg per day is acceptable (including those used in cooking and
baking). Organic eggs are the best.



Olive oil and fats from fish; nuts are part of this daily layer. 25-30%
of the calories in your comes from fats. The fats in the diet should
come mainly from olive oil, which is high in monounsaturated fats and
also a good source of antioxidant. Some come from the fish, poultry and
meat consumed.



The second layer is a much smaller layer containing protein food from
fish and poultry. You should eat from this group 2-3 times a week. Fish
should be those that live in deep and cold water, such as salmon and
tuna. Poultry should preferably come from free-range chickens.



The third layer, which is very small, contains foods that one should
eat 1 time a week. These include sweets, red meat (lean). If blood
sugar is severely impaired, sweets should be avoided altogether.




Diet Tips for Diabetes Mellitus



a. Reduce overall fat, especially trans- fat commonly found in fried
food so the overall calories is immediately reduced, as a result,
weight loss is inevitable. Use oils or foods that are high in Omega-3
fatty acid, such as olive oil, rapeseeds oil, flaxseed and flaxseed
oil, for they lower insulin requirements.



b. Eliminate refined carbohydrates and sugar from your diet, as they
increase the blood sugar immediately. Substitute complex carbohydrates
that have lots of fiber. Beware that sweet snacking is a frequent
behavior at times of stress. Fruit should be the major source of
sweetness in your diet, as they are low in calories, high in fibers,
and many other minerals and vitamins which are essential for keeping
the body healthy.



c. Watch the glycemic Index (a rating system to measure food's effects
on blood sugar levels) of the carbohydrates that you consume. The
higher the glycemic index, the more pronounced the food will have on
your blood sugar, and scientific studies have shown that leads to
excessive food intake in obese subjects.



d. Celery, Bitter Melon, Onion, Garlic, Globe Artichoke, Jerusalem
artichoke, Asparagus and Spinach are vegetables that alleviate Diabetes
Mellitus.



f. Refrain from excessive protein in your diet. Try meat substitutes or
non-animal protein foods such as legumes tofu. Eat more fish, chicken
and very little red meats (12-16 oz. per month). Legumes are excellent
insulin regulators.



g. Split your menu into 6 small meals per day, rather than the
traditional 3 square meals. This way, you will maintain a balance in
your blood sugar and the level of nutrients in your body throughout the
day.





4 . Exercise


No diabetes program is complete without a well-balanced exercise
program. While most people think of exercise as a way to reduce body
weight (especially since 80% of diabetes are obese), exercise does much
more, including reducing insulin resistance and impotence. Numerous
studies have confirmed that exercise can cause a reduction in insulin
resistance and thus diabetes. For example, a study was conducted on
5,159 men aged 40 to 59 years with no history of coronary heart
disease, type 2 diabetes or stroke. During an average follow-up period
of 16.8 years, there were 616 cases of major coronary heart disease
cases and 196 incident cases of type 2 diabetes. Risk decreased
progressively for type 2 diabetes, according to the Archives of
Internal Medicine 2000 (160:2108-2116).



A well-balanced exercise must include three components:



a. Flexibility training


b. Cardiovascular training.


c. Strength training.



Ideally, about 2000 calories should be burned per week. Working out
with 30 minutes of aerobics exercise at moderate intensity 5 times a
week plus 15-20 minutes of strength training 3 times a week will
accomplish this goal.




5. Prescription Medications


If the above protocol fails, drugs and insulin have to be used. Oral
Medications commonly prescribed fall into one of 4 categories:



A. Medications that Increase the Insulin Output by the Pancreas, such
as chlorpropamide and tolbutaminde, glyburide, glipizide, and
glimepiride.



B. Medications that decrease the amount of glucose coming from the
liver such as metformin (Glucophage). Metformin does not alter
concentrations of insulin in the blood and, therefore, rarely causes
low blood glucose levels.



C. Medications that increase the sensitivity of cells to insulin, such
as Troglitazone (Rezulin) which was taken off the market in March 2000
due to liver toxicity, or rosiglitazone (Avandia) whose long-term
safety profile is not known.




D. Medications that Decrease the Absorption of Carbohydrates from the
Intestine such as Precose. Precose has significant gastrointestinal
side effects. Abdominal pain, diarrhea, and gas are common and are seen
in up to 75% of patients.







Summary:




Type 1 Diabetes Mellitus is a disease that requires insulin to sustain life.




Type 2 Diabetes Mellitus (NIIDM) is a disease that is largely curable.



Treatment of NIIDM from a drug-free perspective includes a protocol consisting of 3 steps taken concurrently:


1. Diet of low glycemic index food to reduce sugar imbalance.



2. Exercise to maintain ideal body weight and reduce insulin resistance.



3. Nutritional Supplements, including: Chromium Polynicotinate 400-
1200 mcg a day, Vitamin C 1- 2 grams a day, Vitamin E 800-1200 I.U. a
day, and magnesium 200-300 mg two to three times a day.



Auxiliary supplements include alpha lipoic acid 300-500 mg a day,
bitter melon 2 ounces a day, blueberry 25 mg two times a day, vitamin
B12 500- 2000mcg a day, and gingko biloba 40 to 80 mg three times a
day.



If the above fails to control blood sugar, prescription medications
should be considered. Conversely, those who are already on medications
may be weaned off slowly under the supervision of a physician and
following the above protocol.

_________________




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Diabetes Mellitus - part 3
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