Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Diabetic Articles (Page 5 of 7)

Food Ingredients That Cause Nerve Damage

Following the Second World War food companies discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors.

Unfortunately, MSG is extremely toxic, especially to your nervous system.

The fast food industry could not exist without MSG and other artificial meat flavors to make their sauces and spice mixes. The sauces in processed foods are basically MSG, water, thickeners and some caramel coloring.

MSG tricks your tongue into thinking that it is getting something nutritious when it is getting nothing at all except some very toxic substances.

Almost all canned soups and stews contain MSG. Salad dressings, Worcestershire sauce, rice mixes, dehydrated soups, all of these as well as anything that has a meat-like taste has MSG in it.

Most processed vegetarian foods contain these flavorings. The list of ingredients in vegetarian hamburgers, hot dogs, bacon, baloney, etc., often includes “hydrolyzed protein” (another name for MSG) and other “natural” flavorings. Almost all soy-based foods contain large amounts of MSG.


MSG Side Effects

In 1957 scientists found that mice became blind and obese when given MSG. In 1969, MSG was found to cause damage in specific regions of the brain. Subsequent studies confirmed this.

MSG is a substance that has a toxic effect on nerves and the nervous system that causes a wide range of reactions, from temporary headaches to permanent brain damage.

We are experiencing today a huge increase in Alzheimer’s, brain cancer, seizures, multiple sclerosis, and diseases of the nervous system. One of the chief contributors are these flavorings in our food.

Ninety-five percent of processed foods contain MSG!

In the late 1950’s it was added to baby food. After some congressional hearings on this subject, the baby food manufacturers stated they had taken it out of the baby food, but they didn’t really remove it. They just called it by another name – “hydrolyzed protein”!


Natural Flavors and Spices

Anything that you buy that says “spices” or “natural flavors” contains MSG! The food industry avoids putting MSG on the label by putting MSG in spice mixes. Legally, if the mix is less than 50% MSG, manufacturers don’t have to put it on the label.

The phrase “No MSG” on food labels has virtually disappeared. That’s because MSG is in all the spice mixes.

This substance is so harmful to your body that you want to avoid all foods containing MSG!

To do this successfully you must take the time when shopping to read the ingredients labels on the foods you buy.

To help you to determine what foods actually contain MSG we have compiled a list of ingredients (in alphabetical order) that ALWAYS contain MSG.

Autolyzed plant protein
Autolyzed yeast
Calcium caseinate
Glutamate Textured protein
Glutamic acid
Hydrolyzed Plant Protein (HPP)
(any protein that is hydrolyzed)
Hydrolyzed protein
Hydrolyzed Vegetable Protein (HVP)
Monopotassium glutamate
Monosodium glutamate
Natural flavors
Sodium caseinate
Textured protein
Yeast extract
Yeast food
Yeast food nutrient

By eliminating as much MSG as possible from your diet, it will result in greatly improved health for you and your family, both now and in the future!


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Clinical Trial on Glucose Transport Activity

Screening of Plants Constituents for Effect on Glucose Transport Activity in Ehrlich Masticates Tumour Cells

Sadahiko Ishibashi, Fabian Dayrit, William G. Padolina, and Kazuo Yamasaki. Chikage, Murakami, Keiko Myoga, Ryoji Kasai, Kazuhiro Ohttani, Tomonori Kurokawa

Institute of Pharmaceutical Sciences, Hiroshima University School of Medicine, 1-2-3 Kasumi, Minami-Ku, Hiroshima, Japan Department of Chemistry. Received May 10, 1993

The effect of plant extracts on D-glucose uptake by Ehrlich ascot tumour cells was examined. Among the 23 extracts of medicinal plants, five samples inhibited, and six samples activate, the uptake significantly. From one of the active plants, Lagerstroemia specious, two tritepenoids, colosolic acid and maslinic acid were isolated. Colosolic acid was shown to be a glucose transport activator. Since the compound was known to have hypoglycemic activity, our simple in vitro bioassay method can at least be used for anti-diabetic activity

Glucose transport is one of the most important functions of all cells to acquire energy. Several types of a glucose transporter are known in cell membranes of mammalian tissues. Glucose transporter is important in regulating the level of intracellular glucose.

Modification of the activity of glucose transport would cause several physiological effects, i.e., lowering blood glucose level, etc. Up to now, only a few compounds have been known to affect glucose transport activity. The compounds, which inhibit glucose transporter activity, are forskolin, diterpene isolated from Labiatac plant, phorezin, and dihydrochalcone of Rosaceae and cylochalasm B, one of the mycoloxins. On the other hand, no other agent able to increase glucose transport activity is known except insulin, a pancreatic hormone, which regulates sugar increasingly.

Systematic research in the pursuit of an agent to modify glucose transport actively has been carried out in search for a new type of agent for the treatment of diabetes, a tonic for the aged, etc. In particular, finding of activator is more important.

In this report we describe the establishment of a screening method for measuring glucose transport activity which can be used for rapidly evaluating many types of sample, ranging from crude extracts to pure compounds.

Ehrlich ascites tumour cells were used to measure glucose transport activity because this cell are known to contain a glucose transporter, and they can be easily propagated and used as an experimental system without the need for a complex procedure to separate cells, which might injure the cellular membrane.

The finding of a glucose transport activator in plant extracts and the isolation of an active principle from one of these active plant extracts are also described.

Result and Discussion

The time course of 2-deoxy-D-glucose (2DG) uptake by Ehrlich cells was measured (Fig.1). The rate of uptake was linear up to 2 min at concentration of 0.2 – 1 mM. Accordingly, experiments with test solutions were carried out using an incubation time of 1min. Under these experimental conditions, the Km and Vmax values were 1.7 mM and 1.4 mnol/min/10^6 cells, respectively, calculated from Lineweaver- Bark plots. The Km value obtained was consistent with reported value with reported value for type 1 glucose transporter.

The effect on glucose transport activity of forskolin, a known glucose transport inhibitor, was measured in this system, it inhibited 2-DG uptake at a concentration of 20mm by 51% (Fig. 2). Forskolin can accordingly be used as control in our system.

Then the effect of 23 methanolic extracts of medicinal plants on glucose transport activity was measured at three different concentrations. The plants were randomly chosen from Southeast Asia herbal medicine (Table 1), and Japanese medicinal plants used mainly for the treatment of diabetes (Table II). Among the 23 samples, 6 samples accelerated 2-DG uptake and 5 reduced it, while the others were ineffective. (Fig. 3)

Although both effects were interesting, we focused on stimulation in this report. Since, as mentioned above, no stimulating agent of glucose transport has been reported except insulin. In addition, among the plants exhibiting a positive effect, Lagerstroemia speciosa and Alomordica charantia were used as antidiabetic agents in the Southeast Asia, and the hypoglycemic effect of Tinospora cordifolia (syn. T. namphii) has recently been reported. Preliminary results of the effect of ginseng extract have also been reported. These screening results prompted us to study the active principle of this glucose transport stimulating plants.

The target plant, Lagerstroemia speciosa L. is distributed all over the Southeast Asia, as well in India, South China and tropical Australia. The leaves of this plant are called “Banaba” in the Philippines, and used as an anti diabetic, the decoction has been clinically tested and found to reduce blood sugar.

The bioactive McO11 extract of banaba was fractionated and subjected to column chromatography. The bioactivity of each fraction was monitored at each stage of the isolation process. From the active McO11 fraction eluded from a Diaion HP-20 chromatography column, compounds 1 and 2 were isolated by silica-gel column chromatography in yields of 0.01 and 0.0016%, respectively. Compounds 1 and 2 were identified by means of NMR as known tritepenes, colosolic acid (2a-hydroxyursoloic acid) and maslinic acid (2a-hydroxyoleanolic acid), respectively.

The bioactivity of 1 and 2 was measured by the above method. Colosolic acid (1) showed a significant glucose transport-stimulating activity at a concentration of 1mm, while 2 were inactive (Table III).

The hypoglycemic effect of 1 has recently been reported in normoglycemic rats following oral administration. This evidence strongly suggest that our in vitro bioassay is closely related to the hypoglycemmic effect and maybe used as a first screening method for anti-diabetic substances without the need for any animals, as in an in vivo assay. Examinations of the correlation of both activities and a further search for active substances in other plants are in progress.


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Healing Power of Vitamin C

Humans vary greatly in their vitamin C requirement. It’s natural for one person to need 10 times as much vitamin C as another person; and a person’s age and health status can dramatically change his or her need for vitamin C.

Here are some more of the wonderful benefits you can get by supplementing with the correct amount of vitamin C:

Researchers have discovered that a daily supplement of vitamin C can significantly reduce high blood pressure in patients.

The study, published in the medical journal Lancet, was done by scientists at the Boston University School of Medicine and the Linus Pauling Institute at Oregon State University. It was supported by the National Heart, Lung and Blood Institute of the National Institutes of Health.

The amount of vitamin C used which contributed to the blood pressure reductions found in the study – 500 milligrams per day – would be without any side effects, very inexpensive as a dietary supplement, and could provide blood pressure reductions comparable to those of some prescription drugs used to reduce hypertension, the researchers said.

In a study published in the Journal of the American College of Nutrition, a “first” of its kind — the first to report that vitamin C can lower C-reactive protein (CRP). CRP is an indicator of inflammation that has attracted increasing attention as a new way to identify those at risk for heart attack.

It’s now understood that chronic inflammation can lead to heart attack and stroke by making artery plaque loaded with cholesterol less stable and more likely to rupture. This is where a bubble forms in the plaque and bursts, ejecting a quantity of soft gooey plaque into the blood stream that can clog and block the artery.

CRP levels can rise up to a 100 times their normal rate for short periods during illness, because inflammation occurs as part of the body’s normal defense against infection.

However a persistent, moderately elevated level of CRP in the blood reflects chronic inflammation, and has been linked to increased risk of heart disease, diabetes, Alzheimer’s disease, and even age-related macular degeneration [Definition: a condition, usually seen in the elderly, characterized by a gradual loss of vision in the center of one’s field of vision and eventual blindness].

In this double-blind study, researchers at University of California at Berkeley found the levels of CRP decreased 24% for those supplementing with 500 mg of vitamin C.

New findings, published in the Journal of the American College of Cardiology, are based on a study of 85,118 women. At the beginning of the study, the women were surveyed about vitamin use and the foods they ate. They were then followed for 16 years to see if they developed heart problems.

After taking into account the women’s age, whether they smoked, and other factors, the researchers found that the risk of heart disease dropped as vitamin C intake increased. Women who supplemented with vitamin C were 28% less likely to develop heart disease than women who didn’t.

The only vitamin C that actually nourishes the cells of your body is a food, not man made chemicals.


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How to Eliminate Neuropathy, a Diabetic Side Effect

One diabetic side effect is neuropathy. This is a condition where the nerves of the body are damaged. It is called “Diabetic Peripheral (referring to the outer part of the body) Neuropathy”. This type of neuropathy affects the feet and legs, hands and arms, and it can occur on both sides of the body. In fact, 40 percent of type 2 diabetics experience Diabetic Peripheral Neuropathy.

Diabetic Peripheral Neuropathy shows up as one or more of the following symptoms:|

* Tingling and numbness in the toes, fingers, or legs.
* Feeling cold, pain or burning feet, hands or legs.
* Extreme sensitivity to touch, even a light touch.
* Sharp pains or cramps.
* Loss of balance and coordination.

These symptoms are often worse at night.


Causes of Nerve Damage

Higher than normal sugar levels in the body cause the outer sheathing (protective covering) of nerve cells to degenerate. This is similar to an electrical wire that is covered with insulation, and the insulation is beginning to crumble. Without insulation the unprotected wire will start short-circuiting.

In the same way, when the sheathing of nerve cells degenerate, the signals being transmitted are scrambled, resulting in your body receiving signals that are interpreted as numbness, heat, cold, tingling, pain, etc.


What Can Be Done About It?

It has been known for some time that increased levels of Thiamine (vitamin B1) in the blood stream are very effective in reducing and reversing diabetic neuropathy. Unfortunately, the oral intake of vitamin B1 does not greatly increase the levels of B1 in the blood stream. Previously, the way that blood stream levels of B1 were increased was through periodic intravenous feeding or through injections every few weeks.

The reason that methods like this had to be used is that Thiamine (sometimes spelled Thiamine), like all of the B vitamins, is water-soluble. It cannot be stored in the body and flushes out within 4 to 5 hours. Oral intake of Thiamine over 5 mg results in greatly reduced bioavailability and immediate flushing from the body (this is why urine frequently turns yellow when taking larger doses of B vitamins).

Now, a new type of vitamin B1 has been produced, called Benfotiamine. It is a fat-soluble version of vitamin B1. What this means is that this new form of vitamin B1 can be taken orally in large dosages and it will not flush out of the body the way ordinary Thiamine (vitamin B1) does.

The result is that the blood stream levels of vitamin B1 can now be greatly increased, enabling a rapid and effective decrease or elimination of the symptoms of Diabetic Peripheral Neuropathy.

Many of our diabetics now using Benfotiamine report a lessening of their neuropathy symptoms within 4 to 7 days, and Benfotiamine has been shown to be non-toxic and without any side effects even in very high dosages.

You can start using Benfotiamine and decrease or eliminate these problems!


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Understanding Carbohydrates for Diabetics

The Anatomy of Carbohydrates

Carbohydrates are long chains of sugar molecules connected together. There are basically two kinds of Carbohydrates: Simple and Complex.

Simple Carbohydrates are made up of only 1 or 2 sugar molecules. Complex carbohydrates are made up of many sugar molecules linked together.

Simple Carbohydrates and Complex Carbohydrates

Examples of foods that are high in carbohydrates are:

  • Rice, grains, cereals, and pasta
  • Breads, tortillas, crackers, bagels and rolls
  • Dried beans, split peas and lentils
  • Vegetables, like potatoes, corn, peas and winter squash
  • Fruit
  • Milk
  • Yogurt
  • Sugars, like table sugar and honey
  • Foods and drinks made with sugar, like regular soft drinks and desserts

Starch found in Potatoes is a complex carbohydrate whereas table sugar is one of the most simple.

Whether the carbohydrate is complex or simple it can’t be used by the body until it is broken down into a basic sugar molecule.


Stages of Digestion of a Carbohydrate

Stages of Carbohydrate Digestion


Stages of Digestion – How the Body Uses Carbohydrates

1. In the stomach complex carbohydrates are broken down into more simple or basic forms by the stomach acid. Your stomach then passes its contents into the intestines.

2. In the intestines with the help of intestinal bacteria and other digestive enzymes the carbohydrates are broken down into even simpler forms.

3. This digestion in the intestines continues until the carbohydrates are broken down into basic sugar molecules.

4. These sugars pass through the intestinal walls into the blood stream. That is why a person’s blood sugar levels go up after eating carbohydrates.

5. The sugar now in your blood travels through the body.

6. Your body recognizes this increase of blood sugar and produces insulin, which is used to transport the sugar from the bloodstream into the cells of the body where it is used for food and energy.


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How to Tell if Your Doctor Really Cares

A recent issue of the FDA’s publication of Drug Safety published the following survey results:

“When patients feel they might be having an adverse drug effect, doctors will very often dismiss their concerns, a new study shows.”
“In a survey of 650 patients that reported having adverse drug reactions due to taking cholesterol-lowering drugs called “statin” drugs, many said their physicians denied that the drug could be connected to their symptoms.”

Doctors do not read or study the lengthy lists of side effects for the hundreds of drugs they can and do prescribe, nor is it possible that they could remember if they did.

The survey continued… “It was found that physicians seem to commonly dismiss the possibility of a connection, even for those side effects that are clearly stated in the list of side effects that actually come with the medication.”
“The best-known side effects of ‘statin’ drugs such as Lipitor and Zocor are liver damage and muscle problems, although statins have also been tied to changes in memory, concentration and mood, among other problems.”

Because of not knowing what the side effects are, or not feeling they have the time to have a long discussion with the patient, or feeling it’s not a big problem, the doctor often doesn’t pay attention to the patient’s complaint.

The survey continued… “Physician reaction to a potential side effect is vital because the muscle problems [with statin drugs] can progress to a rare but potentially fatal condition if the drug isn’t discontinued.”
“Forty-seven percent (47%) of patients with muscle problems or cognitive problems [Definition: relating to the mental processes of perception, memory and judgment.] and reasoning said their doctors dismissed the possibility that their symptoms were statin-related.”
“Fifty-one percent (51%) of patients with peripheral neuropathy, a type of nerve pain affecting the extremities, said their doctors denied a possible connection with statins.”

The bottom line here is that if you feel you must take drugs or medications, you need to read and understand what the potential side effects are. Do not count on your doctor either warning you of side effects or even knowing what they are.

You can read the drug literature that comes with the medication, or check on line at www.drugs.com or www.rxlist.com.
Both these sites give you all the information and any medication side effects associated with its use.

If you suspect that you are experiencing any side effects, have a drug side effects discussion with your doctor. Insist he listen to you and give you a solution. If your doctor won’t take the time to listen and help you solve the problem or just brushes you off, that doctor is not really interested in your welfare. Fire him! Even if you feel he/she has a “wonderful” bedside manner, immediately replace him/her with a doctor who will listen to you and help work out a solution with you!

If you do not take responsibility for your health and well-being, and the well-being of your loved ones, no one else will!


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Incredible Edible Egg in a Diabetic Diet

Some years ago a negative ad campaign was run concerning eggs. There were ads on TV and on billboards, with images of four eggs being led into a jail cell, and another ad showing the four eggs behind bars.

This was part of a campaign to tell the public that eating eggs was dangerous and could contribute to heart disease (which turns out to be incorrect). As a result, many people stopped eating eggs or greatly reduced the number of eggs they ate.

Even today, many people still remain afraid of eating eggs or eating too many eggs, due to that false advertising.

Today, what do nutritional experts say regarding eggs in the diet?

“The egg is nearly the perfect food for health and weight loss. It is easily digestible as well as a complete food. Eggs give your liver the building blocks it needs to repair your body. Cholesterol levels are not increased by eating them and you can lose weight by including them in your diet.”

“Eggs contain ingredients to develop a healthy body including nearly all of the essential nutrients such as B-l, B-6, folic acid and B-12. They contain such minerals as calcium, magnesium, potassium, zinc and iron. Choline and biotin, which are important for energy and stress reduction, are also found in eggs. Eggs are also complete in all amino acids (protein building blocks), which are found in the yolk.”

“The fat in the egg yolk is in nearly perfect balance. These essential fats are very important in the regulation of cholesterol. This is because the antidote [Definition: something that counteracts.] to cholesterol is lecithin, which helps dissolve cholesterol and the yolk is loaded with lecithin. Make sure not to overcook the egg yolk, as this will destroy the lecithin. These yolk fats in your diet lower the risk for heart disease.”

“Eggs have almost zero carbohydrates and have the highest rating for complete proteins (containing all the amino acids) of any food. Amino acids are necessary for repairing tissue as well as making hormones and brain chemicals.”

“As a side note, many people are afraid of eating egg yolks because of cholesterol. The fact is that most of the cholesterol found in our blood is not there because of what we eat. It’s our livers that make approximately 75% of the cholesterol that exists in our blood.”

“The more cholesterol we eat, the less the body will make. The less cholesterol we eat, the more the body will make. If cholesterol were so bad for us, why would our bodies make so much?”

“The body is an incredible system that knows exactly what to do to create a natural balance. When we consume foods containing cholesterol, we only absorb 1 to 2 mg of cholesterol per pound of body weight per day. So even if we were to eat a dozen eggs each day, we would only absorb about 300 mg of cholesterol, which is, by the way, the recommended maximum daily amount.”

“On a personal note: I have been eating four organic eggs every morning for the past 6 years and never felt better. My cholesterol is also within the normal range (below 200).”

excerpted from Dr. Berg’s BODY SHAPE DIETS
by Dr. Eric Berg

Yes, eggs are a very safe and excellent source of nutrition for the whole family, and should be made a regular part of the diet. But not all eggs are the same, so let’s look at how to choose your eggs from another expert on nutrition:

“You can kiss your fear of eggs good-bye. There have been a number of previous studies that have supported that eggs do not increase your risk of heart disease. So go ahead and have your eggs as they are one of the healthiest foods on the planet.”

“While you are at it, please be sure and purchase healthy eggs as they are not that much more expensive than commercial factory raised chicken eggs. Please be sure to look for ‘free range organic’ on the box.”

“Just as important as where you buy your eggs is how you prepare them for eating.”

“If you want to fine tune eating your eggs, it is best not to cook them. This helps preserve many of the highly perishable nutrients, some of which are very effective at preventing the most common cause of blindness, called ‘age related macular degeneration.’ [Definition – Macular Degeneration: the gradual blurring of the center of your field of vision, which continues to get worse, eventually resulting in blindness].”

“Some may be concerned about the risk of salmonella in raw eggs. [Definition: a type of bacteria which can cause food poisoning.] but I analyzed the risk a few years ago and most people have a better chance of winning the lottery than contracting salmonella from eggs from healthy chickens. Personally I consume three raw eggs nearly every morning as part of my breakfast and believe it has enormously contributed to my health.”

Excerpted from Dr. Joseph Mercola’s comment
on an article appearing in the American Journal of Clinical Nutrition, Vol. 80, No. 4, 855-861, October 2004

So, be sure to include eggs as a regular item in your diet for improved health whether it is part of a meal or egg as a main dish.

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What You Can Do to Boost the Effectiveness of Vitamin C

In numerous studies, vitamin C has been shown to protect against infection, the common cold, and support a healthy cardiovascular system, when taken correctly.

It’s important to know how much to take and how often to take it to get the full benefits of Vitamin C

How much Vitamin C should you take in a day?

The following excerpts are from studies done using ascorbic acid or ascorbate, two common forms of “vitamin C”.

“Higher levels of vitamin C can be protective against damage to blood vessels, and greatly reduce death rates in the elderly.”

“Blood levels [of vitamin C] increase substantially with a larger dose and these higher amounts are excreted more quickly.”

“A 1,250 mg dose raises blood levels more than a 200 mg dose for the first six hours. Larger doses provide an even bigger increase in blood levels in the first six hour period.”

“For the second six hour period, these and even higher doses give similar blood levels.”

How can this be? How can you take a 1,250 mg dose (or even two, three or four times this amount) or as little as a 200 mg dose and have virtually no vitamin C in the blood after six hours? There is a reason:

Vitamin C has a short half-life in the blood.

A “half-life” is the amount of time it takes for half of the vitamin C to be depleted from the blood stream. The half-life of vitamin C in the blood is 30 minutes.

This means that every 30 minutes there is only one-half of the vitamin C left!

As an example, say you start with 1,250 mg of vitamin C in your blood stream. In 30 minutes you have only 625 mg left. After 30 more minutes you have only 312 mgs. In another 30 minutes you’re down to 156 mg (that’s after only 1 hour and 30 minutes).

If you continue reducing by half every 30 minutes, six hours after you took the initial amount of 1,250 mg of vitamin C, the amount left in your blood stream is less than 0.5 mg. Basically there is nothing left.

“Taking an oral dose will raise blood levels for only a few hours.”

“The benefit of a single dose is short lived. If high levels of vitamin C provide protection against the common cold, then a single multi-gram dose of vitamin C would have little more effectiveness than a 500 mg dose.”

“In the prevention of colds and other diseases, if a single dose of vitamin C raises blood levels for about six hours or one quarter of the day, the person is unprotected for the other three quarters of the time.”

“Five 100 mg doses taken at intervals through the day would raise average blood levels more than a single one-gram dose.”

excerpted from Ascorbate, The Science of Vitamin C
by Dr. Steve Hickey & Dr. Hilary Roberts


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Are You Getting Enough Vitamin C?

Benefits of Vitamin C

One of the most important substances in the achievement and preservation of optimum health, as well as the prevention and treatment of disease, is vitamin C.

To appreciate why an optimum daily intake of this nutrient is so essential in the battle against infectious disease and well-being in general, we must remember that our bodies do not make vitamin C.

The question becomes what amount of vitamin C is needed to put a person in the best of health and give them the immune protection against infectious diseases of all kinds, as well as the various degenerative diseases that are now so common.

How much Vitamin C should you take in a day?

To help you understand the truth of “what amount,” here is what experts in the field of nutrition have to say:

“In order to answer this, we must first understand the concept of Recommended Dietary Allowance (RDA) as formulated by the Food and Nutrition Board.

“Most people interpret RDA for any particular nutrient (in this case vitamin C) as being that specific dosage that leads to the best health for all people. That is, ‘if I take the RDA of vitamin C every day of my life, I will more than likely achieve the best health that can possibly be gained by the intake of this nutrient.’

“This interpretation is quite false!

“The RDA is only the estimated amount that, for most people, will prevent scurvy or death caused by vitamin C deficiency.

“The board’s recommendations were adopted to indicate to the general American public the amount of vitamin C needed [45 mg] in order to avoid scurvy.

“The problem with the board’s recommendations is that the medical profession took hold of them and created a misconception generally accepted by many physicians. This being:

“If there are no signs or symptoms of scurvy, we must assume that there is no deficiency of vitamin C. Therefore no need to take supplements of this vitamin.

“But scurvy is not just a symptom of lack [of vitamin C], but a final collapse, leading to death, via a breakdown and disintegration of our bodies.

“There is a large area, including colds, infections, flu and degenerative diseases that exists between the total blackness of scurvy and death, and the pure white of optimum health and resistance to disease.

“No longer can we be satisfied with the misconception that if we do not have scurvy, we do not need any additional amounts of vitamin C in order to achieve optimum health and resistance to disease.”

Excerpted from Brain Allergies
by William Philpott, M.D. & Dwight Kalita, Ph.D.

Eight double blind studies have been done using between 200 mg/day and 2,000 mgs/day, which have shown an average 44% reduction in illness, thus the RDA recommendation of 45 mg of vitamin C is far too low to provide the protection needed today.


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Chromium Supplements May Be Beneficial for Diabetics

USDA Press Release


San Francisco, CA (June 9, 1996)- People in China with type II diabetes had marked reductions in their blood sugar and insulin levels after two to four months of taking chromium picolinate supplements. And the most sensitive measure of diabetic control-hemoglobin A(ic)-dropped to normal, according to a U.S. Department of Agriculture study presented June 9 at the annual scientific meeting of the American Diabetes Association.

Chromium expert Richard Anderson of USDA’s Agricultural Research Service said that “the results are preliminary and need to be reproduced in the United States before chromium can be recommended for the treatment of diabetes. But they’re better than we had hoped for. Even those getting 200 micrograms (mcg) of chromium daily improved in several indices of diabetes.” That’s the upper limit of the estimated safe and adequate intake.

In the U.S., it’s possible that people with diabetes would need higher levels of chromium to realize similar improvements because Americans are larger than the Chinese and eat more fat and sugar. All of these factors raise the requirement for chromium. “No other studies have seen consistent improvements with 200 mcg.” He noted that some people with diabetes won’t respond to chromium supplements at all for reasons that are still unclear.

Anderson and Nanzheng Cheng, a physician, spearheaded the four-month study. Cheng–a former visiting scientist in Anderson’s laboratory–and her sister Nanping Cheng, a physician in Beijing–recruited 180 people with type II diabetes through three Beijing hospitals and assigned them to three groups of 60 each. All of them produced insulin; none was in an advanced stage of the disease.

One group got 100 mcg of chromium as chromium picolinate at two different times each day, while a second group got 500 mcg twice daily. Dividing the supplement into two doses allows the body to absorb more, Anderson explained, because the two don’t saturate the system as much as a single dose. A third group got look-alike placebos. To ensure objectivity in the study, neither the volunteers nor the researchers knew who got which capsules.

The volunteers getting a total of 1000 mcg–or one milligram (mg)–daily improved significantly compared to the placebo group after only two months, Anderson said. By the end of four months, their average hemoglobin A(ic) was 6.6 percent compared to 8.5 for the placebo group. A normal level is usually less than 6.2 percent. The value is a measure of how much hemoglobin has sugar bound to it he said. It’s considered the “gold standard” of diabetes tests.

The low-chromium group–those volunteers getting a total of 200 mcg daily-ended the study with a hemoglobin A(ic) level of 7.5 percent–also significantly below the placebo group. But there was no significant difference in blood glucose between the low-chromium and placebo groups.

In the high-chromium group, however, blood glucose after an overnight fast was down to 129 milligrams per decaliter (mg/dL) versus 160 mg/dL in the placebo group. And it averaged 190 mg/dL two hours after eating a meal versus 223 mg/dL in the placebo group. In nondiabetic people, blood glucose is around 100 mg/dL after fasting and 120 mg/dL after a meal, said Lois Jovanovic-Peterson, a physician specializing in diabetes and a senior scientist at the Sansum Medical Research Foundation in Santa Barbara, Calif.

“These are improvements to the level of good control,” she said. “It’s as good as what we currently have available–oral hypoglycemic agents, diet and exercise. If further research confirms these numbers, chromium supplements could be an add-on therapy to current treatments to further lower blood glucose.”

In addition to improvements in blood glucose, the high-chromium group had a significant drop in total cholesterol. And both the high- and low-chromium groups had a significant drop in plasma insulin just two months after beginning the supplements and a further drop at four months. People with type II, or maturity-onset, diabetes produce more insulin than normal in the early stages of the disease, Anderson explained, because the hormone is less efficient at clearing glucose from the blood. Chromium apparently makes the hormone more efficient.

“We controlled diabetes with a nutrient–given at higher levels than can be gotten from the diet,” said Anderson. He said people with type II diabetes absorb more chromium. But they also excrete more, so their tissue levels are lower, indicating that the body has trouble using what it absorbs.

Anderson also said he has maintained rats on daily doses of chromium picolinate or an inorganic form of the mineral several thousand times above the highest suggested intake for humans with no adverse effects on the sensitive organs.

There is no Recommended Dietary Allowance for chromium. The estimated safe and adequate dietary intake is between 50 and 200 mcg daily. Most Americans consume less than 50 mcg, Anderson said. He has analyzed well-balanced diets prepared by dietitians and found them to contain only about 33 mcg per day.


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