Diabetes Support

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Category: Diabetic Articles (Page 2 of 7)

Neuropathy Drug Risks

Did You Know that Neuropathy Drugs Have a Greater Suicide Risk?

If you know someone who is taking Neurontin or Lyrica, you should forward this email to them. You just might save a life!

The FDA did an 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 dollars for promoting Neurontin to doctors as a medication for neuropathy, a use for which it was never authorized!

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

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.

There is a safe way to address and help reverse neuropathy by supplying the exact nutrients needed.


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Triglycerides and Cholesterol – How To Lower Them Naturally

High levels of triglycerides [fat particles in the blood stream] and cholesterol often accompany the diabetic condition. In truth, the high blood sugar levels, high triglycerides and high cholesterol levels are in fact three of the many symptoms caused by insulin resistance.

The use of medical drugs and a low fat diet are not the answer to bringing down cholesterol or triglyceride levels. Even the theory behind the cause of high levels of triglycerides and cholesterol were incorrect to begin with as you can see from the following excerpt:

“Ever since the daily intake of dietary cholesterol was considered a major causative factor in coronary heart disease, the theory behind this type of thinking has had serious inconsistencies. First of all, one of the inconsistencies is the fact that 80 percent of those who suffer heart attacks have normal cholesterol in their blood. Secondly, most of the cholesterol that exists in the body comes not from the dietary intake of fatty foods, but rather is produced by the body, and in particular by the liver. Blood levels of cholesterol do not correspond, therefore, to dietary levels of the substance in everyday situations.”

“Moreover, physicians at the Mayo Clinic have shown that the severity of arteriosclerosis [disorders of arteries] is not always related to the levels of serum [liquid part of blood] cholesterol, much less dietary cholesterol. They discovered, for example, that people with low serum cholesterol could have just as severe arteriosclerosis as those with high serum cholesterol.”

excerpted from Victory Over Diabetes
by William H. Philpott, M.D. & Dwight K. Kalita, Ph.D.

In other words, what these physicians found was that you could have high cholesterol levels in the blood stream and have no plaque buildup on the insides of your arteries, or you could have low levels of cholesterol in the blood stream and have serious plaque buildups in your arteries.

The understanding of the causes of high triglycerides and cholesterol levels is now very slowly spreading through the medical community. Yet, newspapers, magazines, radio and television continue to lead the public in the wrong direction:

“Hundreds of scientists are now reporting that an excess of insulin has been linked to high blood pressure, undesirable blood-fat levels and atherosclerosis [the build-up of plaque in the arteries], heart disease, stroke, adult-onset diabetes, and more.”

“Investigation into the relationship of diet to blood sugar, blood fat, and insulin, all overwhelmingly point to the key roll that carbohydrate-rich diets and high insulin levels can play in raising your blood-fat levels. And, although major studies report that low-fat diets are failing to help most of us reduce our blood-fat levels, the media continues to act as if low fat is the answer.”

“Certainly, big business appears to play a major role in the low-fat cure-all push. Food manufacturers have found big sales in ‘healthy foods’ that are full of artificial, and often cheaper, ingredients.”

excerpted from The Carbohydrate Addict’s LifeSpan Program
by Richard Heller M.S., Ph.D. & Rachael Heller M.A., M.Ph., Ph.D.

Most medical schools in the Unites States offer little or no training in diet and nutrition, or the use of vitamins and minerals to reverse health challenges. As a result doctors most often direct their patients to the use of drugs, medications or operations to handle health problems, problems that could very often be handled with correct nutrition and proper supplements:

“According to the American Heart Association, substituting carbohydrates for fats may raise triglyceride levels and may decrease HDL (‘good’) cholesterol in some people. Yet most doctors persist in telling patients who gain weight easily to cut down on fat and meat. For some, this advice is a recipe for disaster. Why?”

“Decreasing fat and protein in the diet inevitably means increasing carbohydrates. This shifts the metabolism toward fat storage – and higher triglycerides. Not only that, it also leaves the person feeling hungry all the time and subject to blood sugar swings.”

“When the situation is reversed, however – when carbs are cut and replaced with dietary fat and protein – the opposite happens. Blood sugar metabolism normalizes, triglycerides go down, HDL cholesterol goes up, and body fat is lost.”

“All of these benefits occur without hunger and irritability that are trademarks of low-fat, reduced-calorie diet plans.”

“Many of you with evidence of insulin/blood sugar problems already have suffered years of nutritional deficits [shortages].”

“Although it might be possible to overcome this accumulated deficit with diet alone, to regain your health as rapidly as possible means supplements are needed.”

“A vitamin is an organic substance that your body needs but can’t manufacture. [With few exceptions the body cannot manufacture or synthesize vitamins.] Minerals are inorganic substances such as calcium and magnesium. Some minerals are essential, meaning that you must have them, even if only in very small amounts.”

“Vitamins and minerals are crucial for the smooth operation of the thousands of chemical processes that are constantly taking place in your body. You need a constant and adequate supply of them.”*

excerpted from Atkins Diabetes Solution
by Mary C. Vernon, M.D., C.M.D. & Jacqueline A. Eberstein, R.N.

To further illustrate the point of the difference between an incorrect approach and the right way to handle high triglyceride and cholesterol levels, here is an excerpt regarding a patient named “Jayne” who was apparently healthy but on a routine physical examination was found to have triglycerides of 3,000 (normal is usually 100-250)and cholesterol levels of 750 (considered normal if 200 or less). Her doctor put her on a high carbohydrate – low protein diet, and two potent cholesterol-lowering medications:

“Jayne faithfully followed her doctor’s orders for six months, although not without difficulty. The medications nauseated her, and the diet kept her constantly hungry.”

“By the time Jayne returned for her recheck, she was desperate for improvement. And she had improved some, but not nearly enough. Her cholesterol had dropped to 475 and her triglycerides to 2,000 – an improvement for sure, but still cause for great concern to both Jayne and her physician. They discussed her treatment options. Her doctor suggested either increasing the dosage of her cholesterol lowering medications or adding yet another medicine to her regimen.”

“Jayne wanted to think about it before she decided which option to take. She decided to do neither until she got a second opinion from another physician, so she came to our clinic.”

“We instructed Jayne to stop taking both of her cholesterol-lowering medications and to change her diet drastically. Her new nutritional regimen allowed meat (even red meat), eggs, cheese, and many other foods that most people view as causing cholesterol problems, not solving them. We told her to call in three weeks to check in and to come back to have her blood checked in six weeks.”

“She called at her appointed time and reported that she ‘felt grand’ and that her nausea and hunger had vanished. The results of her blood work astounded her. Jayne’s cholesterol level had fallen to 186 and her triglycerides to 86. Her blood sugar had dropped to 90, everything was back in normal range. As you might imagine, she was ecstatic.”

“How could this happen? How can a diet virtually everyone believes should raise cholesterol actually lower it – and in a person who doesn’t have just a slight cholesterol elevation but a major one?”

“We know Jayne’s case is not a freak happenstance or an aberration because we’ve tried variations of the same regimen on countless other patients – all with the same results.”

“The results make perfect sense, because Jayne’s problem, her illness, is not the elevated cholesterol level – that’s merely a sign of the underlying problem. Her problem is ‘hyperinsulinemia’, a chronic elevation of serum insulin.”

“After six weeks on a diet designed to lower her insulin level, Jayne’s lab work showed that she had dropped hers to almost normal. By treating her real problem – excess insulin – we were able to solve her secondary problems of elevated cholesterol, triglycerides, and blood sugar.”

“Standard medical therapies treat the symptoms of excess insulin – elevated cholesterol, triglycerides, blood sugar, blood pressure, and obesity – instead of treating the excess insulin itself. Unfortunately, the standard treatment of the symptoms may even raise the insulin levels and worsen the underlying problem.”

“For your body to function optimally, your diet must include sufficient amounts of micronutrients [a substance required for normal growth and development but only in very small quantities] – vitamins and minerals. We ask that you ensure the micronutrient adequacy of your diet by supplementing it.”

excerpted from Protein Power
by Michael R. Eades, M.D. & Mary Dan Eades, M.D.


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Truth About the Diabetic Diet

So, if diabetic medications, while sometimes effective at suppressing diabetic symptoms, are not the means of successfully addressing what is causing the diabetic condition, what can be done to address the diabetic condition and the complications that often arise as a result? Here we see a summary of the most recent research into the nutritional causes of the diabetic condition:

“Carbohydrates come in two basic forms: complex and simple. Simple carbohydrates (carbs) are one, two, or at most three units of sugar linked together in single molecules. Complex carbs are hundreds or thousands of sugar units linked together in single molecules. Simple sugars are easily identified by their taste: sweet. Complex carbs, such as potatoes, are pleasant to the taste buds, but not sweet.”

“Most of our carbohydrates come from cereals and grains, both products of the agricultural revolution [which occurred only about 8,000 years ago]. Our bodies are not genetically designed to thrive on large amounts of these fiberless complex carbs. With the popularity of cereal- and grain-based “health diets,” carbohydrate metabolism has been upset in approximately 3/4 of the population which simply cannot handle this large load of carbs. Increased insulin output from the pancreas, over the years, results in hyperinsulinism, insulin resistance and hypertension, dyslipidemia [disorder of fat in the blood serum], atherosclerosis [fat buildup in the large and medium sized arteries] and heart disease.”

“Excess carbohydrates also causes generalized vascular disease. The high-carbohydrate diet which is now so popular causes the pancreas to produce large amounts of insulin, and if this happens for many years in a genetically predisposed person, the insulin receptors throughout the body become resistant to insulin. Because insulin’s action is to drive glucose into the cells, this results in chronic hyperglycemia, also called “high blood sugar.” A large portion of this sugar is stored as fat resulting in obesity. Excess insulin also causes hypertension and helps initiate the sequence of events in the arterial wall which leads to atherosclerosis and heart disease.”

“Adult onset diabetes is known to be greatly benefited by the adoption of a low carbohydrate diet, moderate in fat, which stresses the importance of a regular intake of sufficient protein. You will not hear this advice from the American Diabetes Association, (or from most doctors) since they are still operating on the research as it was twenty years ago.”

excerpted from
Carbohydrates in Nutrition by Ron Kennedy, M.D.


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The Question of Vitamin B-12

Vitamin B-12 is necessary in human health for the formation of proteins and red blood cells, and for the functioning of the nervous system. It is vitally important in maintaining the health of the outer sheathing (protective covering, also called the myelin sheath) that surrounds nerve cells.

B-12 also participates in a variety of cellular reactions to release energy from carbohydrates, fats and proteins.

Vitamin B-12 is found only in animal products; meat, fish, eggs, and dairy products. Most people’s diets do not contain sufficient B-12, and so, over the years, the amount of B-12 diminishes in the body till there is an actual deficiency of this important vitamin.

Absorption of vitamin B-12 from food occurs in a unique way. Vitamin B-12 is released from food by digestion, especially by stomach acid. The vitamin B-12 binds with a special protein that is secreted by the mucous membrane of the stomach called the “intrinsic factor.”

The resulting complex travels to the last section of the small intestine, called the ileum. Ileum cells then absorb vitamin B-12. Absorption is very poor unless the “intrinsic factor” is present.

As the body ages it often produces lower quantities of both stomach acid and the “intrinsic factor,” thus reducing the amount of B-12 that can be absorbed from the diet.

The vitamins and minerals in food are constantly being used to create and support the life processes in the body and must be replenished from time to time.

Because the body’s reserves of B-12 continues to drop as our body ages, doctors often recommend B-12 shots each month for older people.

As most people don’t like shots, they often supplement what they need with vitamin pills, capsules, drinks, etc. Most of these contain a form of B-12 called cyanocobalamin, which is not usable by the body.

A very small percentage of cyanocobalamin is converted into methylcobalamin and stored in the liver. As the body ages, it becomes less and less able to convert cyanocobalamin to methylcobalamin, so use methycobalomin for real results you can feel.

There is no upper limit to the amount of B-12 that you can safely take without any side effects.

The WSN Nerve Support Formula contains the methylcobalamin and other B vitamins you need to nutritionally support your body’s nervous system.


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The Safety of Vitamin B6

Many of our customers often raise concerns on how much Vitamin B6 they are taking as a result of using the Nerve Support Formula.

The Linus Pauling Institute found that adverse effects have only been documented from vitamin B6 supplements and never from food sources.

Therefore, safety concerning only the supplemental form of vitamin B6 (pyridoxine, also called pyridoxine hydrochloride) is discussed here.

Although vitamin B6 is a water-soluble vitamin and is excreted in the urine, long-term supplementation with very high doses of pyridoxine (Vitamin B6) may result in painful neurological symptoms known as sensory neuropathy.

Symptoms include pain and numbness of the extremities and in severe cases, difficulty walking. Sensory neuropathy typically develops at doses of pyridoxine (Vitamin B6) in excess of 1,000 mg a day.

However, there have been a few case reports of individuals who developed sensory neuropathies at doses of less than 500 mg of Vitamin B6 daily over a period of months.

None of the studies in which a neurological examination was performed reported evidence of sensory nerve damage at intakes below 200 mg of pyridoxine (Vitamin B6) daily.

To prevent sensory neuropathy in virtually all individuals, the Food and Nutrition Board of the Institute of Medicine set the tolerable upper intake level for pyridoxine (Vitamin B6) at 100 mg/day for adults.


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Are Your Peeing Out Your Vitamins – Vitamin Absorption

The technology of capsule and tablet manufacturing has grown and evolved; considerably more goes into making a good multivitamin capsule or tablet than simply compressing ingredients in a machine.

For example, name-brand and all reputable supplement manufacturers test and re-test their products for acceptable dissolution times and thoroughness under stomach-like conditions.

Then there’s the old wives’ tale about the worthlessness of vitamins because “they just make expensive urine” or “you just pee them out” or other variations on the theme.

It’s not hard to see where this one came from. Anytime you take a multivitamin or a B complex, you’re going to get some vitamin B2 (riboflavin) in the multivitamin. B2 markedly changes the color of urine, usually making it much yellower.

Thus, when someone visits the bathroom an hour or so after taking their supplement, it’s easy to see why they might conclude that their vitamins have been wasted and have not been absorbed.

But neither is the case. Vitamins from supplements are absorbed the same way as vitamins from food; they have the same fate. No vitamin, whether from food or supplements, can go directly from the stomach to the bladder.

The only way vitamins can change the appearance of urine is if they have been filtered from the bloodstream by the kidneys, and the only way that can occur is if the supplement has been absorbed from the digestive tract, and the only way that can occur is if the supplement breaks down easily.

So, contrary to the myth, when you see color changes in your urine associated with your supplement, it’s not evidence of it being wasted, it’s confirmation that it’s been broken down, absorbed and made available to body tissues.

One final point about absorption; faster isn’t necessarily better. Many people spend the extra money for liquid supplements based on a belief that they will absorb faster than capsules or tablets.They might, but the time difference between complete absorption of liquids versus other forms, 20-30 minutes, does not amount to a noticeable advantage or a nutritional advantage with most supplements.

In fact, where higher potencies are concerned, slower absorption may be preferable to fast, sudden absorption. This is because there are limits to how fast and how much of a given nutrient can be absorbed per unit of time. When you overwhelm these absorption pathways, you do waste nutrients.


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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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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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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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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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