Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 66 of 77)

Creamy Chai Recipe

Ingredients:
1 cinnamon stick
10 whole cloves
1 tablespoon fennel seed
6 green cardamom pods
6 black peppercorns
1 tablespoon minced ginger root
1 bay leaf
4 bags Darjeeling tea
7 cups water
6-12 packets Stevia
1 cup half-and-half

Instructions:

Combine spices, ginger, bay, tea and water in a large pan over medium-high heat. Bring to a low boil, then quickly reduce heat to low and simmer for five minutes. Turn off heat, cover pot, and let steep for 10 minutes.

Line a sieve or colander with cheesecloth and set over a large bowl. Pour tea mixture into sieve, straining out solids.

Add Stevia and half and half, whisking to combine.

Transfer to a pitcher and serve warm, iced or blended.

Store chai in the refrigerator for up to three days.


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Cocoa Moco Drink Recipe

Ingredients:
1 cup water
1/2 cup heavy cream
2 tablespoons unsweetened cocoa — Hershey’s
1/2 packet Stevia
1 teaspoon cinnamon
1 1/2 teaspoons instant vanilla coffee
1 dash vanilla extract

Instructions:

Preparation: bring water, cocoa, sweetener and cream to boil – stirring constantly to avoid clumping.

Remove from heat. Add coffee, vanilla and cinnamon.

Stir. Serve.

Carb Count: 2.33 g


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Chocolate Almond Coffee Recipe

Ingredients:
1 cup strongly brewed hot coffee
Stevia, to your liking
2 teaspoons unsweetened cocoa powder
1/4 teaspoon almond extract

Instructions:

Combine all ingredients in beverage mug until blended. Serve immediately.

1 g, carbohydrate. Makes 1 serving.


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Almond Smoothie Recipe

Ingredients:
2 scoops whey protein powder (get low carb brand)
1 teaspoon flax oil
1/4 cup raw almonds
1/2 cup frozen blueberries
1 ounces pure water
1/4 teaspoon cinnamon

Instructions:

Mix all the ingredients in a blender and serve.


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Fish Oil – Omega 3 for Neuropathy

Nerve damage from high blood sugars can cause deterioration of the myelin sheath that surrounds and insulates pain nerves.

Just like an electrical circuit with exposed wiring that causes a short circuit, nerves that shouldn’t be communicating directly with each other cross paths and create a feedback loop that perpetuates pain.

Dr. Gorgon Ko describes several case studies of chronic pain in the February 2010 “Clinical Journal of Pain.” Five patients with neuropathic pain experienced lasting relief by taking high dosages of EPA and DHA. Dosages of 2,400 to 7,200 mg a day contributed to improvements that were maintained for as long as 19 months.

Not all fish oils are the same. The highest quality fish oil comes from cold water fish, and the best cold water fish oil comes from the deep cold waters off the Norwegian coast. Cold Water Fish are not contaminated with toxins that are present in the shallow warm waters.

If the label does not state “cold water,” it is low quality warm water fish oil.

To learn more about Cold Water Fish Oil go to:

WSN Cold Water Fish Oil

 

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Diabetic Remedy for Sugar Spikes Due to High Carbohydrate Intake

A Simple Yet Effective Way To Normalize Blood Sugar & Insulin Spikes After Eating a High Carbohydrate Meal

This information is offered as a solution for those times when a diabetic, because of social reasons, a party, or special occasion, will be eating more carbohydrates than would normally be eaten.

A study done in Sweden in 2001 showed that blood sugar spikes were held in check when pickles preserved in vinegar were consumed immediately after a high-carbohydrate breakfast. Earlier Swedish research indicated that vinegar might help control blood sugar spikes.

In his book The Diabetes Improvement Program, Patrick Quillin, Ph.D., states the following:

“Real vinegar has not been filtered or pasteurized, and is rich in organic acids, pectin (soluble fiber), and acetic acid, all of which help to slow down the emptying of the stomach. This simple ‘detour’ for the digestion of food creates a slowdown in dumping glucose into the bloodstream. A meal with 2 tablespoons of vinegar can slow gastric emptying rate by 30% and drop blood glucose peaks by 30%.”

“Recipes for salad dressing with flax oil and vinegar not only taste great but can dramatically improve overall health by lowering rises in blood glucose. Red wine vinegar works best at this.”

As a result of the earlier research, Carol S. Johnston, Ph.D., from the Department of Nutrition at Arizona State University, created a study to put vinegar to the test on three groups of subjects: ten type 2 diabetics, 11 subjects who showed symptoms of pre-diabetic insulin resistance, and eight subjects with normal insulin sensitivity. None of the subjects were taking any diabetes medications.

Subjects were randomly assigned to consume the apple cider vinegar or a placebo drink. Two minutes later, each subject ate a meal consisting of a white bagel with butter and a glass of orange juice, containing approximately 90 grams of total carbohydrates. Blood samples were collected before the meal, and 30 minutes and 60 minutes after the meal.

Dr. Johnston and her team reported several significant results:

  • Each of the three groups had improved glucose and insulin profiles following meals that started with the vinegar drink
  • In subjects with type 2 diabetes who drank vinegar, blood glucose levels were cut by about 25 percent compared to diabetics who drank placebo
  • In subjects with pre-diabetic conditions (insulin resistant) who drank vinegar, blood glucose levels were cut by nearly HALF compared to pre-diabetics who drank placebo

And here’s the most surprising result: Pre-diabetic subjects (insulin resistant) who drank vinegar actually had lower blood glucose levels than subjects with normal insulin sensitivity who also drank vinegar.

Dr. Johnston notes that vinegar dietary supplements may not be useful for managing glucose and insulin spikes associated with meals as they don’t contain acetic acid [ acetic acid: a colorless acid with a pungent odor that is the main component of vinegar ] — the key ingredient she feels is responsible for vinegar’s effectiveness.

Apple cider vinegar is another vinegar that works well. It is recommended that the typical apple cider vinegar product carried by large grocery chains carry be avoided. Instead, look for raw, unfiltered, unpasteurized apple cider vinegar, usually available at many health food stores.

To make a quantity of your own salad dressing just mix one part oil (or water) to two parts vinegar. Condiments such as garlic and/or onion powder, salt and pepper, should be added to taste.

Three tablespoons of this type of salad dressing will supply you with the two tablespoons of vinegar needed for the above results.

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Heartburn

Heartburn* – A Simple Fix!

 

*Heartburn (sometimes called acid indigestion or acid reflux) is a burning sensation, usually centered in the middle of the chest near or above the breastbone (the bone in the center of the chest). If you find you are experiencing heartburn, there may be a remedy that is as simple as changing what foods you eat together at the same meal.

Many people experience the discomfort of heartburn after eating a meal where animal protein and carbs are eaten together.

Protein is digested by stomach acid, carbohydrates begin digestion with the saliva in the mouth, which is alkaline [Definition: the opposite of acid.], and continues the digestive process in the intestines, which are also alkaline.

When you combine alkaline and acid in your stomach, they neutralize each other. This slows the digestion, the food sits in your stomach decomposing and giving off gas that pushes back up your esophagus [Definition: the tube that carries food from the throat to the stomach.] and creates a burning sensation.

So, if you are experiencing this type of pain, try not mixing protein and carbs. Avoid eating bread, potatoes, rice, etc., with meat. Eat salad and non-starchy vegetables with meat, or salad and non-starchy vegetables with carbs.

Try this type of food combining for a while and see if it helps reduce or eliminate these painful symptoms.

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Diabetic Ulcers

An effective natural solution

About 10 percent of diabetics have open sores that are very hard to heal, often lasting for years in that unhealed state, causing great discomfort and high risk of infection. Now a very simple and completely natural remedy can rapidly heal these wounds.

Studies conducted in 1991 by a medical research team compared a conventional method of burn treatment commonly used to treat burns, pressure ulcers and leg ulcers, with a topical application of honey* applied to the surface of the wound. Burn patients were divided into two groups.

The burns of patients in one group were cleaned with saline solution and pure, undiluted, unprocessed honey was applied daily. Burns of the other group were cleaned and covered with gauze that was soaked in a medicated dressing (5% silver sulfadiazine) that was changed daily.

Results showed that within seven days 91 percent of the infected wounds treated with honey were free of infection, compared to less than 7 percent of the burns treated with the medicated dressing. Within 15 days, 87 percent of the honey treated wounds were healed; whereas only 10 percent of the other group wounds were healed. Patients treated with honey experienced less irritation, more relief of pain, and no allergic reactions or side effects.

Studies done by an earlier medical research team in 1988 showed that various types of wounds and skin ulcers which had not previously responded to conventional methods of treatment such as antibiotics and medicated dressings responded favorably to a topical honey treatment.

Wounds and ulcer types treated with honey included: gangrene of the skin, burn wounds, topical ulcers, bedsores, and diabetic ulcers. After the wounds were cleaned with saline, honey and clean bandages were applied daily. Infected wounds that had not responded to conventional treatments were free of infection within 7 days of the first honey application.

Following treatment with honey, dead tissue was quickly replaced with healthy tissue. In some cases, diabetic ulcers were successfully treated with honey and skin grafts, thus preventing amputation. Apparently, the antibacterial properties of honey allow it to work on wounds and skin ulcers in the same manner it works on burns.

* The honey used must be raw unprocessed honey and it must state somewhere on the label that it is “unheated”.

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What to Feed Your Cat for Healthy Blood Sugar Levels and a Healthy Cat

Your cat is most often one of your closest friends and it can be very hard on both you and your cat when he or she has nutritional deficiencies.

Cats are carnivores! In the wild and in zoos they eat raw meat. Their food does not contain carbohydrates. Carbohydrates convert to sugar in a feline’s digestive tract.

Their bodies simply do not process blood sugar like they should and this plant-based nutritional product (WSN Glucose Support Formula) helps their body metabolize blood sugar more efficiently.

Fortunately, your cat’s body has miraculous healing powers, is very resilient and operates in a very intelligent manner. If you give your cat the right fuel and the right nutrients, he or she will respond very quickly. Some exercise also helps!

One of the most important things to get correct is what your cat eats.

There is a huge variety of cat foods on the market and you need to know which ones are good to feed your cat.

All cats are carnivores, like lions and tigers, and their body is designed the same way even though they are domesticated. So feeding your cat the appropriate food is very important to your cat’s overall health and nutritional needs.

Domestic cats will normally eat 4 to 6 ounces of food a day, some may eat more.

You DO NOT want to feed your cat ANY food that contains any of the following ingredients within the first 5 ingredients on the label:

Corn (meal), rice (any type), wheat, barley, rye, sorghum, potato (any type), carrots, beets, rye, oats, peas, yams, beans of any kind (Including the flour or mail from any of the above ingredients.)

You will see that dry food contains a lot of these ingredients.

Cats in the wild never eat these ingredients because they are carnivores and only eat other animals.

Big cats in the zoo are never fed these ingredients. Their good health is maintained by a 100 percent raw meat diet.

Getting Your Cat Started on the Right Diet

Remember, the first steps to doing this are:

  1. Restrict the carbohydrates in your cat’s diet and
  2. Get your cat the right nutritional supplement

These two actions are not optional or negotiable!

Doing 1 and 2 above on a regular basis is the only way to address key health issues that can affect your cat’s health and balance their body’s metabolism for a long lasting life.


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How to Know Which Vitamins Are Best for You

Most of the supplements on the shelves of health-food shops, drug stores and supermarkets contain “vitamins” that are man-made chemicals and “minerals” that are ground up rocks or mineral salts.

For example, most of the “vitamin C” sold in the US is ascorbic acid. This is a man-made chemical found nowhere in nature. There is no ascorbic acid in an orange, tomato or broccoli, or any fresh fruit or vegetable.

Ascorbic acid is manufactured in chemical plants by applying heat and pressure and additional chemicals to glucose (sugar), which converts the glucose to ascorbic acid. Not exactly like drinking orange juice, is it?

Ascorbic acid, being a chemical, isn’t absorbed or utilized the same way as food, and can often upset the stomach and digestive tract because it is an acid.

Vitamin C as it is found in nature is not acid – it is neutral! The acid taste in oranges and other citrus fruits is caused by their citric acid content.

Some companies will combine ascorbic acid with other chemicals to “buffer” it (make it less acid). This results in the “sodium ascorbate” or “calcium ascorbate” forms of ascorbic acid.

The bottom line is that these forms of “vitamin C” as well as most other “vitamins” you find on store shelves, are man-made chemicals. They are nothing like the true vitamins found in fresh fruits, vegetables and meat.

Now, let’s take a look at the “minerals” that are available on store shelves. For example, 70% of the “calcium” supplements sold in the US is calcium carbonate. This is factually finely ground up limestone rock, seashells or coral.

Only 4-7% of calcium carbonate taken as a supplement is actually absorbed by the body. Calcium carbonate is sometimes combined with other chemicals to try and improve this very poor absorption rate.

Regardless of the many different chemical forms calcium carbonate can get changed into, none of them are the same as the calcium found in a cabbage. Not even close!

These man-made chemical vitamins and ground up rock and mineral salts are called “USP” vitamins and minerals. (USP stands for United States Pharmacopoeia, which is a set of standards these vitamins and minerals are measured by.)

You may also come across vitamins and minerals that are labeled “food based”. These are USP vitamins and minerals that have been physically mixed in with alfalfa or soy or some other food.

This mixing with food is done in an attempt to increase the absorption of these chemicals and ground up rock into the body. That is why you often see “take with food” on their labels.

Occasionally these “food based” products will be labeled “organic”. This simply means that the alfalfa or soy the USP chemicals were mixed in with was grown organically.

Today you can find vitamins and minerals dissolved in liquid form. If the product is made with USP vitamins and minerals, you’re just pumping man-made chemicals into your body.

When you place a cabbage plant in the ground, its roots grow down into the soil and rocks, and they pull up from the ground calcium and other minerals in a form that you and I can’t eat.

Then through the normal life processes of the plant, it converts these minerals into a part of the plant body itself. Now the calcium has actually become a food we can eat, and our body knows how to absorb and utilize it.

To be effectively absorbed and utilized, vitamins and minerals must be the way they are in food.

Foodform® Minerals and Foodform Vitamin D are produced by mixing the minerals with plant food and feeding it to live yeast organisms or live lactobacillus cultures (the kind of nutritional yeast which is used to make bread or the kind of lactobacillus cultures which are used to make yogurt).

This is the same process performed by all plants where they take up minerals from the soil through their roots. Once the minerals enter the plant cells they become part of the living structure and are turned into food. It is only in this form that minerals can be effectively absorbed and utilized in our bodies.

The yeast or lactobacillus are now harvested and turned into a nutrient rich powder.

Foodform Vitamins are produced by taking USP vitamins in liquid form and then weaving them together on a molecular level with the appropriate protein components.

Then they are integrated into a vegetable, fruit or yeast concentrate that has a natural relationship with that vitamin. For example: Foodform B Vitamins are in yeast concentrate, Foodform Vitamin C is in citrus concentrate, Foodform Vitamin A is in carrot concentrate, etc.

Foodform Vitamins and Minerals, like the calcium in the cabbage, function as concentrated whole foods. They provide the cells of your body with the nourishment they need, for the body to heal itself. This results in improved health and vitality.

At the completion of the above manufacturing processes, Foodform Vitamins and Minerals contain absolutely no USP vitamins and no mineral salts.

As you can see, there is a world of difference between Foodform vitamins and minerals and everything else on the market!


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