Diabetes Support

Providing Tools & Information for Diabetic Health

Author: Diabetes Support (Page 69 of 77)

Why You Don’t Want Reduced Fat Milk in Your Diet

If you were to visit a milk processing plant, you would see it is filled with all types of stainless steel equipment and machinery.

Inside that machinery, the milk shipped from farms around the processing plant is completely re-made, so that there is so much protein, so much butterfat, etc.

This is done so that the milk products produced are both uniform and meet the standards for milk products set by the U.S. Department of Agriculture.

First the milk is separated with special machinery into fat, protein and various other solids and liquids. Once separated, these are remixed to set levels for whole, low-fat and no-fat milks.

The butterfat left over goes into butter, cream, cheese, toppings and ice cream.

When the fat is removed to make reduced fat milks, they replace the fat with powdered milk concentrate. All reduced-fat milks have dried skim milk added to give them body, although this ingredient is not usually on the labels.

The powdered skim milk concentrate is created by high temperature spray drying. The result is a very high-protein, low-fat product.

The milk is forced through a tiny hole at high pressure, and then blown out into the air. This causes the cholesterol in the milk to oxidize (chemically changed).

NOTE: The natural cholesterol found in food contributes to health and is a vital part of every cell membrane in your body.

However, you do not want to eat oxidized cholesterol. Oxidized cholesterol contributes to atherosclerosis (the buildup of plaque inside the arteries), which causes high blood pressure that eventually leads to heart attacks and strokes.

So when you drink any kind of reduced-fat milk thinking that it will help you avoid heart disease, you are actually consuming oxidized cholesterol, which contributes to the process of heart disease as it builds up on the inside walls of your arteries.

The moral to this story is stay away from any kind of reduced fat milk. If you are going to buy milk buy only whole milk!

If you are lucky enough to live where it is available buy raw unpasturized milk, one of nature’s finest foods.


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Are Pre-Packaged “Low Carb” Foods Really Low Carb?

In the last couple of years there have been more and more prepackaged foods going onto shelves in supermarkets and health food shops that are advertised as having a “Low Carb” content.

Being a diabetic, it is important to maintain a low carb intake for several reasons: 1) carbs convert to sugar (glucose) in the digestive tract and raise blood sugar levels, 2) to compensate for the increase in sugar coming into the bloodstream, the body increases its production of insulin, which adds to the already existing problem of insulin resistance that diabetics must deal with, and 3) the excess sugar in the bloodstream that cannot be pushed into the cells of the body for food and energy get converted into triglycerides (fat) and get packed away in the fat cells causing weight gain.

To maintain a low carb diet the diabetic must have the correct information on the carb content of the food he or she is eating. Many new pre-packaged foods today have prominent wording the front of the packaging about it being “Low Carb” and stating that the product has only so many “net carbs” or “effective carbs” per serving.

Some of the “low carb” products that can be found on shelves are energy bars, noodles and even cookies. In inspecting several of these products, the energy bars had 2 “Effective Carbs” per serving, but when looking at the nutritional panel on the back it said Total Carbohydrates per serving was 24. The noodles advertised 5 “Net Carbs” per serving on the front, but the nutritional panel on the back stated Total Carbohydrates per serving was 43. The cookies advertised at only 2 “Net Carbs”, yet the nutritional panel stated Total Carbohydrates at 15.

How can this contradiction be and which information is correct?

Not counting carbs occurs two ways: The first is that some food manufacturers use sugar alcohols as ingredients to sweeten their products. The common sugar alcohols used are mannitol, sorbitol, xylitol, lactitol, isomalt, and maltitol amongst others.

Because these sugar alcohols are not technically sugar (even though they do contain carbs and do raise blood sugar levels — but more slowly than sugar) the food manufacturers do not count their carb content or label it as zero.

The second way that carbs are not counted is: Fiber is known to help lower blood sugar levels. Because of this, certain food manufacturers count the number of grams of fiber per serving and subtract that number from the number of carbohydrates. Of course this is not based on any scientific evidence that the fiber cancels the carbs, but these food manufacturers do it anyway.

By using the above two techniques the result is “Net Carbs” or “Effective Carbs” which are advertised on the front of the packaging as the carb contents per serving.

But if you look at the nutritional panel on the back of these products it lists the true Total Carbohydrates per serving, which is required by law to be shown there.

So, do not be fooled by misleading advertising gimmicks, judge the carb content by looking at the Total Carbohydrates in the nutritional panel on the back of the product. If you have been using these incorrectly labeled products, you now know the real carb content of the foods you are eating. This will make it easier to keep your blood sugar levels under control.


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Neuropathy Drugs Increase Suicide Risk

The FDA just released the analysis of 199 studies done on a total of 44,000 patients who were taking anti-epileptic drugs. The results showed there was twice the risk of suicidal behavior in using anti-epileptic drugs as compared with patients taking a placebo.

Two of the anti-epileptic drugs in these studies were Gabapentin (marketed as Neurontin) and Pregabalin (marketed as Lyrica). Both of these drugs are advertised for neuropathy and are made by the drug company Pfizer.

In 2004 Pfizer was fined by the FDA and paid over $430 million for promoting Neurontin to doctors as a medication for neuropathy, a use for which it was never approved!

So here we have a drug company making two drugs that are prescribed by doctors for neuropathy, one of which was never approved by the FDA for that use, and both are associated with increased risk of suicidal behavior.

(If you know of friends or relatives taking Neurontin or Lyrica, feel free to forward this article to them. You just might save a life!)

Drugs can never heal the body as they are an alien substance in the body. They cannot address the root of the problem, which for most people who have neuropathy, are very specific nutritional deficiencies.


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The Dangers of Microwaving Your Food

The Microwave oven is a standard feature in just about every household today. It is as common as the TV, and there are dozens of microwave cookbooks available in any bookshop.

Unfortunately, the more this kitchen tool is looked into, the more it becomes clear they are unsafe and a threat to your health and the health of your family, as can be seen from the following:

“Heating food in a microwave oven is very convenient but recent studies have shown that it may not only impact the nutrition of the food, it also may be dangerous to those who eat the food.”

“According to an announcement about infant bottles from the University of Minnesota in 1989 “Heating the bottle in a microwave can cause slight changes in the milk. In infant formulas, there may be a loss of some vitamins.”

“According to research, cooking food in a microwave may alter the physical make up of the food. It is known that the irradiation process breaks up the molecular structure of food and creates a whole new set of chemicals. These chemicals include benzene [Definition: chemical used in making insecticides and motor fuels], formaldehyde [Definition: fluid used for preserving dead bodies] and a host of known mutagens [Definition: substances that increases the rate of cell mutation] and carcinogens [Definition: cancer causing substances].”

“A study performed by Dr. Hans Hertel of Switzerland found that food prepared in microwave ovens not only altered the food, it also altered the blood chemistry of those eating it.”

“Microwaving food in plastic containers runs the additional risk of the food absorbing dangerous chemicals released when the plastic is bombarded and heated by radiation.”

Dr. J. D. Decuypere


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How Much you Should Exercise and When

Today, the one thing that everyone agrees on is that exercise improves health and can help reverse many medical conditions. Even people who cannot exercise for long periods due to being out of shape or busy lifestyles can now benefit from recent research regarding exercise.
Exercise Programs and Routines

Recent studies show that several, short periods of exercise after eating is more effective than continuous exercise for lowering fat and triglyceride levels in the bloodstream. This new research supports multiple 10-minute periods of exercise that add up to at least 30 minutes a day on most days of the week, as a way to reduce the risk of heart disease.

Additionally, if you also want to lose excess weight and/or lower blood sugar levels, the best time to do your exercise time is before breakfast, before lunch and before dinner.
Walking for Exercise

A good type of exercise to start with if you have not been exercising or are out of shape is to begin by just walking. Then as you get accustomed to the walking you can increase your pace, or if you wish, begin a more vigorous exercise regimen.

Take those walks and in one week you will start to feel the difference! In two weeks you’ll be amazed!


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Another Way to Lower Cholesterol Without Drugs

*Cholesterol is a vital material produced daily by your liver and is part of every cell wall in your body. It is also found in various foods.

Just to give an example of the disease mongering covered in Selling Disease – Creating Diseases to Sell Drugs!, the problem of elevated cholesterol levels has been blown way out of proportion by the drug companies, in an attempt to scare the public into buying a pharmaceutical drug solution. The drugs being pushed on the American public as the solution to lowering cholesterol levels are a group of man-made chemicals called statin drugs, that do not belong in the body and have really bad side effects.

Ronald Rosedale, M.D. is one of the most highly regarded diabetic specialists in the United States. At the Designs for Health Institute’s BoulderFest he lectured other doctors on how medications can slow or even prevent patients from getting well. In one part of the presentation he was discussing cholesterol medications:

“Patient B is a 42-year-old man who was referred by patient A. He had a triglyceride level of 2200, a cholesterol level of 950 and was on maximum doses of all his medications. He was not fat at all; he was fairly thin.”

“This man was told that he had “familial hyperlipidema”[Definition: very high cholesterol levels that run in the family, from one generation to the next.], and that he had better get his personal and business matters in order, because if that was what his lipids [Definition: blood fat levels.] were despite the best medications with the highest doses, he was in trouble.”

“Whenever I see a patient on any of those medications, they’re off the very first visit. They have no place in medicine. He was taken off the medications and in six weeks his lipid levels, both his triglycerides and his cholesterol, were hovering around 220. After six more weeks, they were both under 200, off of the medications. As I said earlier, they have no place in medicine.”

Ronald Rosedale, M.D.

Some doctors see through the false solutions created by the pharmaceutical companies and are not afraid to speak out about them. There are several natural alternatives for lowering your cholesterol levels. One such alternative is covered here:

“The Journal of the American Academy of Family Physicians, which usually takes a very cautious approach regarding natural supplements, did not hesitate to publish a study of red yeast rice for reducing cholesterol.”

“Red yeast rice has been used in China since 800 A.D. It is produced by fermenting [Definition: breaking down of food into simpler materials.] rice with a yeast that gives it a reddish hue. Red yeast rice contains approximately ten compounds [Definition: substance made up of two or more things combined.] that are similar to prescription statins.”

“Red yeast rice does not seem to cause the typical side effects – muscle pain, abdominal discomfort, liver irritation – that commonly occur with statins.”

Excerpted from Statin Drugs & their Natural Alternatives
by Jay S. Cohen, M.D.

Red yeast rice can be purchased from numerous sellers on the Internet.


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Lower Cholesterol and Blood Sugar Naturally and Without Drugs

A diet rich in fiber has been shown to lower cholesterol and blood sugar in diabetics. Many diabetics can significantly maintain healthy blood sugar levels, and as a result, reduce their diabetic and cholesterol medications or stop taking them altogether, by eating lots of high fiber foods.

A recent study published in the May issue of The New England Journal of Medicine found that blood sugar levels were reduced by 8.9% on a high fiber diet. It also lowered cholesterol and triglycerides.

Fiber comes from the cell walls of plants. Additionally, fiber and water work together to keep the bowels regular.

Unfortunately, the majority of high fiber foods also contain a high amount of carbohydrates, and if you are diabetic, those will increase your blood sugar levels dramatically.

Below are lists of low-carb foods that are also high in fiber, along with the approximate number of grams of fiber they contain.

The fiber content shown is for a quantity of 1/2 cup.

Low-Carb Fruits

  • Blackberries, 4.9 grams
  • Avocado, 3.8 grams
  • Medium-sized Apple, 3.6 grams
  • Raspberries, 2.6 grams
  • Blueberries, 2.1 grams
  • Cherries, 1.5 grams
  • Strawberries, 1.4 grams

Low-Carb Vegetables

  • Brussels Sprouts, 3.1 grams
  • Broccoli, 2.7 grams
  • Greens, cooked, 2-4 grams (beet greens, collards, kale, spinach, and turnip greens)
  • Mushrooms, canned, 2.0 grams
  • Green Beans, 1.4 – 2 grams (broad beans, pole beans, and snap beans)
  • Asparagus, 1.8 grams
  • Okra, 1.6 grams
  • Zucchini, 1.3 grams
  • Yellow Summer Squash, 1.3 grams
  • Cauliflower, 1.4 grams
  • Onions, 1.3 grams
  • Celery, 1.1 grams
  • Peppers, 1.1 grams

Including more of the above foods in your diet will help in lowering blood sugar and cholesterol levels.

You should make changes to your diet to include more high fiber foods, and do it gradually. Just add a few grams at a time so that your digestive system can adjust.

It’s best to increase the amount of fiber in your diet over several weeks. This prevents problems with stomach-aches, bloating, gas, and diarrhea.

The message is, increase the amount of fiber in your diet!



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How to Maintain Normal Blood Sugar Levels

Diabetics are often given contrary information on what is the correct diet or even what types of food are best for the diabetic condition. Here is an article that clearly shows the reason and need for a low carbohydrate diet:

“All carbohydrates are basically sugar. Various sugar molecules – primarily glucose – hooked together chemically [“bonded”] compose the entire family of carbohydrates. Your body has digestive enzymes that break these chemical bonds and release the sugar molecules into the blood, where they stimulate insulin.”

“This means that if you follow a 2,200-calorie diet that is 60 percent carbohydrates – the very one most nutritionists recommend – your body will end up having to contend with almost 2 cups of pure sugar per day.”

excerpted from Protein Power
by Doctors Michael and Mary Eades

Based on this astounding information, the question is not whether or not a diabetic should be on a low carbohydrate diet, but just what are the foods for a low carbohydrate diet?

Without attempting to list every kind and type of food, and for simplicity, I have grouped foods into three general categories below; those that are high carbohydrate content which should be avoided, medium carbohydrate content which can be eaten only in modest or extremely small portions, and low carbohydrate content that can be eaten as much as one likes:


High Carbohydrate Content:

All kinds of potato and potato products (including yams and sweet potatoes). Any products made from grain such as wheat, rye, oats, rice and corn. This includes any type of bread, pasta, chips or cereals. Any type of hard beans such as navy beans, pinto beans, black eyed peas, kidney beans, soy beans, lima beans, red beans, black beans, etc., as well as peas and peanuts. Most fruits and any fruit juices.


Medium Carbohydrate Content:

All root vegetables such as beets, carrots, turnips, parsnips and rutabagas. Most kinds of nuts, avocado, onions, apricots, strawberries, peaches, plums, tangerines (not oranges), and honeydew or casaba melons.


Low Carbohydrate Content:

Any kind of meat including beef, pork, lamb, turkey, chicken, any kind of fish, seafood or shellfish, eggs, or cheese. Vegetables such as broccoli, green beans, cabbage, Brussels sprouts, cauliflower, celery, asparagus, any kind of greens such as spinach, beet greens, kale, Swiss chard, mustard greens and turnip greens. Summer and zucchini squashes. Salad materials such as any kind of lettuce, tomatoes, cucumbers, bell peppers, etc., and any kind of oil such as corn, olive, peanut, etc., and butter.

Follow the above guidelines, get in a low carbohydrate diet and add supplements needed.


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Why Low Fat Diets are Dangerous

Many individuals when first diagnosed with diabetes are directed by their physician onto a “low fat” diet and warned about the dangers of eating foods that contain fat or cholesterol.

The overwhelming evidence now shows that this is totally opposite of what they should be doing. Low fat diets result in the diabetic condition getting worse along with declining health levels. Below is what Dr. Diana Schwarzbein, M.D. states regarding cholesterol and fat in the diet:

“The medical profession and the media has so frightened the public about cholesterol and fat that people firmly believe they must be avoided at all costs. For many people today, eggs, butter and red meat represent the fear of cholesterol, and meats, nuts and oils represent the fear of fat. But this fear of cholesterol and fat is not grounded in scientific fact. On the contrary, cholesterol and fat are essential to life.”

“Cholesterol and fat are used by the body as building materials for constant replenishment and are supposed to come from dietary sources. Eating cholesterol and fat do not cause heart disease and accelerated death. In fact, you must eat them to avoid heart disease.”

“Cholesterol is a type of fat that has many functions in the body. Cholesterol is an important structure in cell membranes [cell membrane: the thin layer of tissue that forms the outer surface of the cell and regulates the passage of materials in and out of the cell], keeping the cell membrane permeable [permeable: allowing liquids to pass through] so that material can pass easily through the cell. The inside of the cell is also filled with various cholesterol-containing membranes that must be maintained so that the cell can function well.”

“When your body is comprised of cells that are cholesterol depleted, and thereby less efficient, all the biochemical processes of your metabolism are affected, which means your metabolism cannot function as it should.”

“When you deprive your body of cholesterol, an essential building material, membrane structure is altered. When membrane structure is altered, cell growth is disrupted. As a result, there is a potential increase in cancer because cancer arises from abnormal cell division.”

“In addition, cholesterol is important to maintain normal functioning of various hormone systems and the immune system. Cholesterol is also the structural material from which many important hormones are made.”

“Cholesterol is essential for brain function and the stabilization of neurotransmitters [neurotransmitters: a substance that transmits impulses between nerve cells]. Mood problems such as depression, agitation and irritability can occur when your body does not get sufficient cholesterol.”

“Cholesterol also forms insulation around the nerves to keep electrical impulses moving. Without this insulation there is an increase in the potential for diseases of the nervous system, such as multiple sclerosis.”

“Cholesterol can be obtained directly from cholesterol-laden foods, such as butter, meat, eggs and shellfish. You should eat these foods and other types of fats every day.”

excerpted from The Schwarzbein Principle
by Dr. Diana Schwarzbein, M.D.

Not only is it possible that the “low fat” diet will damage your body, studies have shown that it will occur, as can be seen in the following excerpt:

“Low-fat high-carbohydrate diets eaten by patients with diabetes [non-insulin dependant] have been shown to lead to higher day-long plasma glucose [higher blood sugar levels], insulin, triglycerides, and very low density lipoproteins [bad cholesterol], among other negative effects. In general, study has demonstrated that multiple risk factors for coronary heart disease are worsened for diabetics who consume the low-fat high-carbohydrate diet so often recommended to reduce these risks.”

excerpted from Diabetes Care, January 1995 Issue
by Dr. Y. D. Chen

Again, if you have not yet done so, you can turn your diabetic condition around and improve your overall health by getting onto a high protein/low carbohydrate diet, taking the correct nutritional supplements, and putting a little exercise into your life!


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Effectiveness of Low Carb Diets

A study in the Annals of Internal Medicine medical journal looked at low-carbohydrate diets and found that they are an excellent way for people to lose weight.

A three-week study published in the March 15, 2005, issue of Annals of Internal Medicine found that during a two-week period on a strictly controlled very-low carbohydrate diet, participants lost an average of 3.6 pounds.

The study compared a very low-carbohydrate diet with a regular diet.  During the first study week, participants ate a regular diet in which they could eat anything and as much as they wanted.  They ate about 3,000 calories and 300 grams of carbohydrates per day and remained at the same weight.

In the following two weeks, when the dieters were restricted to 20 grams of carbohydrates per day, and despite the fact that they could eat as much protein and fat foods as they liked, they wound up actually eating about 1,000 fewer calories per day.  As an additional benefit, participants’ blood sugar levels improved on the low-carb diet.

The study showed that eating carbohydrates makes it far more difficult to reduce both food and calorie intake.  So cutting your carbohydrate intake will help you lower your caloric intake as well.  With fewer carbohydrates, you’re going to eat fewer total calories a day, which will result in easier weight loss.


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