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Category: Diabetic Articles (Page 6 of 7)

Beneficial Effects of Chromium for Diabetics

Washington. DC (November 1, 1997)- Chromium supplements appear beneficial in the treatment of type II diabetes, suggest the results of a placebo-controlled clinical trial conducted in China. The final results of a study appear in the current issue of the medical journal Diabetes.

The USDA sponsored study was designed to determine whether supplemental chromium could help in the control of type II (non-insulin dependent) diabetes. One-hundred and eighty men and women in China who were already being treated for type II diabetes received either placebo, 100 mcg (micrograms) of chromium two times per day, or 500 mcg of chromium two times per day. The volunteers continued to take their normal medications and were asked not to change their normal eating and living habits.

Glycosylated hemoglobin (HbA1c) values improved significantly after 2 months in the group receiving 1,000 mcg/day of chromium. The test is a measure of how well glucose is metabolized, and is considered a gold standard in medicine. These values were lower in both chromium groups after 4 months. Fasting glucose levels were lower in the high-dose group after 2 and 4 months. Two-hour glucose values were also significantly lower for the high dose chromium group after both 2 and 4 months. In addition, fasting and two-hour insulin values decreased significantly in both groups receiving supplemental chromium after 2 and 4 months. Moreover, plasma total cholesterol also decreased after 4 months in the subjects receiving the high dose of chromium.

“These data demonstrate that supplemental chromium had significant beneficial effects on HbA1c, glucose, insulin, and cholesterol variables in subjects with type 2 diabetes. The beneficial effects of chromium in individuals with diabetes were observed at levels higher than the upper limit of the Estimated Safe and Adequate Daily Dietary Intake,” the researchers note.

Both the high- and low-dose 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, because the insulin is less efficient at clearing glucose from the blood. Chromium apparently makes the hormone more efficient.

The study was a collaboration between USDA investigator Dr. Richard Anderson and Dr. Nanzheng Cheng. Cheng–a former visiting scientist in Anderson’s laboratory–and her sister Nanping Cheng, a physician in Beijing. The study participants were recruited at three Beijing hospitals.

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.

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.

The study results appear in Diabetes, November 1997, Volume 46, Number 11

From chromiuminfo.org


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Chromium May Help Obese People Avoid Diabetes

Doctors Guide

Chromium May Help Obese People Avoid Diabetes

NEW YORK — June 30, 1997 — The results of a recent study demonstrate that daily supplementation with 1,000 micrograms of supplied as chromium picolinate significantly enhanced the action of insulin in moderately obese people with a high risk of developing type II (adult-onset) diabetes.

Insulin is the master metabolic hormone in our body and regulates blood sugar; chromium is an essential trace mineral required by humans in order for insulin to work properly. In persons with the most common form of diabetes the effects of insulin on lowering blood sugar are reduced. This decrease in effect is referred to as insulin resistance, and is now believed to be the primary defect in type II diabetes. Years before any signs or symptoms of diabetes are seen in these at-risk individuals (such as those with a family history of diabetes), insulin resistance has already taken a toll on their blood sugar control.

The study was a randomized, double-blind, placebo-controlled clinical trial directed by William Cefalu, M.D., director of the Diabetes Comprehensive Care and Research Program at the Bowman Gray School of Medicine, Wake Forest University. The results were presented at the 57th Annual Scientific Session of the American Diabetes Association Meeting in Boston, on June 23, 1997.

The subjects were 29 overweight individuals who also had a family history of diabetes. They received either a placebo or 1,000 micrograms (1 mg) of chromium daily. After four months, insulin resistance was reduced by a statistically significant 40%, and this improvement was maintained at the end of eight months.

Also examined in these subjects (using a sophisticated imaging technique) was the amount of abdominal fat present at the beginning and end of the study. The placebo group gained 6.5% abdominal fat while the chromium group gained just 1%. This difference was not statistically significant, possibly due to the small number of persons in the trial.

“Even though only a small number of subjects were studied, the improvement in insulin sensitivity in chromium-supplemented subjects was quite significant and impressive,” noted Dr. Cefalu. “This is a potentially important finding in light of the fact that insulin resistance often precedes type II diabetes. Chromium picolinate is a nutritional supplement that can reduce risk factors for the development of diabetes.”

“Dr. Cefalu’s findings are exciting and could prove to be of great importance if replicated in future studies,” stated Richard Anderson, Ph.D., senior scientist at the United States Department of Agriculture’s Human Nutrition Laboratory in Beltsville, Md., and a leading authority on dietary chromium. “They are certainly consistent with our findings which were reported at last year’s ADA meeting: We found improved blood sugar control in a group of Chinese patients with type II diabetes who were supplemented with chromium.”


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The Right Diet Plan for Diabetics

What is the correct diet for a diabetic?

The low-fat/high-carbohydrate diet has been promoted for many years as the healthy diet for both the general public as well as for diabetics. As a result of this ongoing dietary advertising campaign, surveys indicate that America as a whole is now consuming far less fat and eating far more carbohydrates.


What is the result of this diet?

The result is that greater numbers of Americans today, instead of being healthy, are being diagnosed with degenerative diseases. Over thirty-five hundred (3,500+) people are being newly diagnosed as diabetic every day in the United States! Many diabetics who follow the low-fat/high-carbohydrate guidelines, find themselves having to use greater amounts of oral diabetic drugs or increasing amounts of insulin to try and keep their blood sugar levels under control.

The reason this is occurring is that the low-fat/high-carbohydrate diet is not only wrong, it is destructive to your health, and is the basic cause of many of the degenerative diseases that have become so widespread.

Carbohydrates are converted to the simple sugar – called glucose – by your digestive system. Glucose passes through the walls of your intestines and loads up your blood stream with sugar – far more sugar than your body was designed to handle.


What is the best diabetic diet plan?

The true information regarding diet, especially for those who are insulin resistant, pre-diabetic or diabetic, has been researched by medical doctors who are diabetic specialists. What this research shows can be seen in the following excerpts:

“So how much carbohydrates do our bodies really need? The answer may surprise you. Although for years, newspapers, magazines, and television talk shows have told you to load up on complex carbohydrates, like whole-grain breads, cereals, and pasta (because it was thought these foods form the basis of a “healthy diet”). In fact, your daily requirement for carbohydrate is actually zero. You read that right – none!”

“Were you to make a search of all the textbooks in any medical library, you would find diseases caused by both protein and essential fat deficiency, but there are no diseases caused by carbohydrate deficiency.”

“Why don’t you need carbohydrates? Your body – actually your liver – has the ability to take dietary protein or fat (your own body fat) and make glucose from it. The liver can make a couple of cups of sugar each day, which is more than enough to provide glucose for the few tissues in the body that prefer to use it. Most of the body, however, prefers to fuel itself with dietary or stored fat or with ketones [ketones: the natural break-down product of burning fat] instead of glucose.”

“Incredible as it may sound, you could do quite nicely without ever eating another bite of starch or sugar – as long as you had plenty of protein and fat. And that’s just what all humans did for the three to four million years we were around prior to the beginning of farming.”

“We lived by hunting and fishing (the meat, poultry, and fish of our diets today) and gathering what grew wild: roots, shoots, nuts and berries – and a bit of fruit in season. Not a bite of bread, cereal, rice, pasta, potatoes, or sugar.”

“Does that mean you should eat a diet without any carbohydrates? Not necessarily, but you could. And when you’re initially working to correct your health, lose weight, control your blood sugar, or lower your cholesterol and triglycerides or blood pressure, you’ll want to focus on limiting your carbs more tightly.”

“You don’t have to stay on a strict low-carb diet for the long term – it’s merely an effective tool to correct the problem quickly. Once near your goals (in weight or health) you can become more liberal with your carb limits, expand your intake of foods, and enjoy eating an even wider variety of fruits, vegetables, and even some higher-carb foods occasionally.”

Excerpted from The 30-Day Low Carb Diet Solution
By Michael R. Eades, M.D. and Mary Dan Eades, M.D.

If you have not yet already done so, adjust your diet and reduce your carbohydrate intake. Along with taking the correct supplements, it will improve your cholesterol levels, triglycerides and blood pressure.


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Taking Cymbalta for Neuropathy

The drug Cymbalta is manufactured by the pharmaceutical company Eli Lilly. Here is what author and investigative writer Martha Rosenberg found out about this drug:

“The first antidepressant to be introduced since FDA investigations into suicide/antidepressant links, Cymbalta itself was marred with suicides before it was approved. Five (deaths) occurred during Cymbalta clinical trials.

“Including previously healthy volunteer, Traci Johnson, who hung herself in Lilly’s Indiana University Medical School lab in 2004.”

“Last May, the FDA ordered Lilly to add a black box to Cymbalta warning about suicides and antidepressants in young adults.”

Here is a quote from Lilly’s Cymbalta web site:

“Patients on antidepressants and their families or caregivers should watch for worsening depression symptoms, unusual changes in behavior, thoughts of suicide, anxiety, agitation, panic attacks, difficulty sleeping, irritability, hostility, aggressiveness, impulsivity, restlessness, or extreme hyperactivity. Call your healthcare provider right away if you have thoughts of suicide or if any of these symptoms are severe or occur suddenly. Be especially observant within the first few months of antidepressant treatment or whenever there is a change in dose.”

And here is a quote from the FDA’s web site and what it has to say about Cymbalta:

Suicidal thoughts or actions:  Persons taking Cymbalta may be more likely to think about killing themselves or actually try to do so, especially when Cymbalta is first started or the dose is changed.  People close to persons taking Cymbalta can help by paying attention to changes in user’s moods or actions.   Contact your healthcare professional right away if someone using Cymbalta talks about or shows signs of killing him or herself.  If you are taking Cymbalta yourself and you start thinking about killing yourself, tell your healthcare professional about this side effect right away.”

The investigative writer then went on to state:

“And in October Lilly was told [by the FDA] to “immediately cease” its Cymbalta campaign for diabetic nerve pain –an approved use– which promises “significantly less pain interference with overall functioning.” In a letter, the FDA says the claim “has not been demonstrated by substantial evidence or … clinical experience” nor do the Cymbalta marketing pieces give precautions about liver toxicity or reveal risks for patients with certain conditions.”

Martha Rosenberg is an author and investigative writer that has appeared in the Chicago Tribune, L.A. Times, San Francisco Chronicle, Boston Globe, Providence Journal, Arizona Republic, New Orleans Times-Picayune and other newspapers.

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


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Underlying Causes of the “Complications” of Diabetes

It is the “complications” that arise from the diabetic condition that cause serious damage to the body of the diabetic. In the following article we examine some medical research showing the cause and solution to one of these diabetic complications:

“Arteriosclerosis is the medical term describing hardening of the arteries. The most common form of this disease, the one that kills more Americans than any other disease, is atherosclerosis. The development of this disease follows this pattern: The inside walls of the arteries start deteriorating in their physical structure and small lesions (wounds) begin to appear. This cellular deterioration of the inner walls of the arteries is fundamentally a result of vitamin B6 deficiency.”

“If the lesions become serious enough and if there is an accompanying vitamin C deficiency (as is usually the case), capillary rupture and hemorrhaging (bleeding) begin to occur. The body then calls for a protective measure to stop the internal bleeding within the artery. This action is termed a blood clot (thrombosis), which seals off the hemorrhaging. At the site of the injury on the artery wall, dead and dying cells, white and red blood cells, continue to accumulate, and actually begin to block the artery. When this happens the blood supply is diminished, which in turn deprives the heart and the brain of life-giving blood.”

“As the injured area cells grow, they attract numerous substances, including calcium and cholesterol. While the calcium and cholesterol deposits continue to grow, they begin to form areas in the arteries called atheromos. The atheromos thicken and blood clots (thrombosis) begin to stick, resulting in a severe reduction of blood circulation to the heart and the rest of the body. As calcification continues, the arteries harden and high blood pressure ensues; circulation of the blood is then greatly diminished and a heart attack often results.”

“The initial arterial damage of lesions, hemorrhaging, blood clots and so on is first caused by specific nutritional deficiencies in the diet. Once the damaged area in the artery walls occurs, then the build-up of cholesterol as well as calcium becomes a secondary problem. But if one treats arteriosclerosis by simply reducing the dietary intake of cholesterol, or for that matter calcium, one is merely treating the symptoms and not the cause of the disease.”

“It has come to be almost an established position that if one wishes to protect against heart disease, one should avoid eating saturated fats. But the evidence shows that a high fat consumption, when accompanied by plenty of the essential nutrients which all cells need, does not cause arteriosclerosis or heart disease….”

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


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Diabetic Diets: The Facts Surrounding Diet Failure

Dieting To Lose Weight?
What are the facts surrounding diet failure?

Frequently, diabetics suffer from being overweight. They often struggle with various diets in an attempt to bring this problem under control. The results are usually a lot of effort and little long-term success. The following article will shed some light on why the usual approaches to dieting lead to failures:

“As a rule, diet books are based on two assumptions about dieting. The first is that diets do not affect the speed at which the body works – the metabolic rate. The second is that the weight lost on a diet is all or almost all fat. These are not true.”

“Much of the weight lost on a diet is not fat; and any initial fast weight loss includes almost no loss of fat.”

“Initial weight loss on a diet is no mystery. The loss consists principally of glycogen (a form of glucose in a water solution), as well as additional water.”

“Diets slow down the metabolic rate.”

“In our minds we know the difference between going on a diet and being subjected to famine or starvation. But our bodies do not know the difference. When we go on a diet we activate the mechanisms in the body that protect us and preserve us in times of famine. And what does the body need to keep it going between times of famine? Fat. The more people diet the more their bodies will protect the stores of fat.”

Excerpted from Dieting Makes You Fat
by Geoffrey Cannon and Hetty Einzig

The solution to bringing one’s weight under control is to adopt an eating program suited to your body’s needs, a dietary program that more closely matches the food that our bodies evolved with, which is a high protein, low carbohydrate diet, which is high in vegetables and salads.

There are also other benefits to a low carb diet – you don’t go hungry, increased energy, cravings for sweets is gone or much less, and sometimes improved moods and mental concentration.


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Diabetic Medications: Are They Reliable?

The following article reveals the flaw in relying primarily on medical drugs as a means of attempting to handle the diabetic condition:

“Many medical doctors prescribe drugs known as oral hypoglycemic agents. These agents are sulfa drugs called sulfonylureas. They appear to stimulate the secretion of insulin by the pancreas as well as enhance the sensitivity of body tissues to insulin. Some common examples of this class of drugs include:”

Chlorpropamide (Diabinese) Glipizide (Glucotrol) Tolazamide (Tolinase) Tolbutamide (Orinase) Glyburide (DiaBeta, Micronase)

“As a group these drugs are not very effective. After three months of continual treatment at an adequate dosage, sulfonylureas fail to adequately control blood sugar in about 40% of cases. Furthermore, these drugs generally lose their effectiveness over time. After an initial period of success, these drugs will fail to produce a positive effect in about 30% of cases. The overall success rate of adequate control by long term use of sulfonlureas is no more than 30% at best.”

“In addition to being of limited value, there is evidence to indicate that these drugs actually produce harmful long-term side effects. For example, a famous study conducted by the University Group Diabetes Program on the long-term effects of tolbutamide showed that the rate of death due to heart attack or stroke was 2½ times greater for the group that used sulfonylureas than that for the group that controlled type II diabetes by diet alone.”

Excerpted from Diabetes and Hypoglycemia
by Michael T. Murray, N.D.


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More Reasons to Avoid Diabetic Drugs

Two more studies published in the prominent Journal of the American Medical Association have raised questions about the safety of both Avandia and Actos, two popular diabetes medications.

Avandia Side Effects

Earlier this year, a combined analysis of more than 40 studies, published in the New England Journal of Medicine, found that Avandia, made by GlaxoSmithKline, doubled the risks of heart failure and raised the risks of heart attack by 42 percent.

This finding was confirmed by yet another combined analysis by researchers from Wake Forest University. This time they limited the analysis to four long-term studies. Their findings were almost identical, and Dr. Sonal Singh, co-author of the study, said the Food and Drug Administration should consider withdrawing Avandia from the market.

“If you use Avandia to treat patients with type 2 diabetes”, said Singh, “their chance of getting heart failure due to Avandia is one in 30, and their risk of having a heart attack is one in 220. All due to the drug.”

Avandia Restricted

The Food and Drug Administration has issued a safety announcement to inform the public about new restrictions to the prescribing and use of rosiglitazone-containing medicines such as Avandia because of an increased risk of the drug causing heart attacks. These medicines to treat type II diabetes are also sold under the names Avandamet, and Avandaryl. Health care providers and patients must enroll in a special program in order to prescribe and receive these drugs.

Actos Side Effects

A study by researchers at the Cleveland Clinic, found that Actos, a similar drug made by Takeda, actually lowered the risks of heart attacks, strokes, and death by about 20 percent but, like Avandia, also raised the risks of heart failure.

Additionally, according to an FDA Warning, those who take Actos for more than a year are 40 percent more likely to develop bladder cancer than those never exposed to Actos.


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Something You’ve Never Been Told About Breakfast Cereals

In most households you will find both parents and children sitting down to breakfast and automatically filling their bowls with some breakfast cereal.

When you go to the supermarket today you will find at least one entire row filled with boxes of cereals, all different colors, shapes and flavors. Many of these cereals are full of sugar and flavors that you don’t think of as nutritious such as chocolate.

There are cereals for kids (ones they’ve seen on TV) with chocolate, sugar, marsh mellows, etc. There are cereals that are said to be the “healthiest breakfast cereals” designed to attract adults, claiming to have nutritional value or contain fiber.

But what is the truth and how are cereals made? The following was presented at Consumer Health Canada:

“Cereal makers first create a thin mud like mixture composed of water and grains. This mixture is then put into a machine called an ‘extruder’.”

“The extruder forces the grain mixture out of little holes at high temperature and pressure. Depending on the shape of the holes, the grains come out as little ‘o’ shapes, flakes, animal shapes, or shreds (as in shredded wheat), or they are puffed (as in puffed rice). Each little flake or shape is then sprayed with a coating of oil and sugar to seal off the cereal and give it crunch.”

“In his book Fighting the Food Giants, Paul Stitt tells us that the ‘extrusion’ process used for these cereals destroys most of the nutrients in the grains. It destroys the fatty acids; it even destroys the chemical vitamins that are added at the end. The amino acids [Definition: the molecules that form proteins] are chemically altered by this process, thus diminishing and destroying their original qualities and properties.”

“This is how all the boxed cereals are made, even the ones sold in the health food stores. They are all made in the same way and mostly in the same factories. All dry cereals that come in boxes are extruded cereals [Editor’s Note: except some basic cereals such as ‘rolled’ oats or ‘steel cut’ oats].”

The rat experiments that were never published:

“Let me tell you about two studies which were not published. The first was described by Paul Stitt who wrote about an experiment conducted by a cereal company in which four sets of rats were given special diets.”

“One group received plain whole wheat, water and a synthetic vitamin and mineral solution. A second group received puffed wheat (an extruded cereal), water and the same vitamin solution. A third set was given only water. A fourth set was given nothing but water and synthetic vitamins.”

“The rats that received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months.”

“The animals on water alone lived about a month. But the company’s own laboratory study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks — they died before the rats that got no food at all.”

“It wasn’t a matter of the rats dying of malnutrition. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine.”

“Results like these suggested that there was something actually very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes, which turn a nutritious grain into a poisonous substance.”

“Another unpublished experiment was carried out in the 1960s. Researchers at Ann Arbor University were given 18 laboratory rats. They were divided into three groups: one group received corn flakes and water; a second group was given the cardboard box that the corn flakes came in and water; the control group received rat chow and water.”

“The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. But the rats receiving the corn flakes and water died before the rats that were eating the box! (The last corn flake rat died the day the first box rat died.)”

“But before death, the corn flake rats developed bizarre behavior, threw fits, bit each other and finally went into convulsions. The startling conclusion of this study is that there was more nourishment in the box than there was in the corn flakes.”

“This experiment was actually designed as a joke, but the results were far from funny. The results were never published and similar studies have not been conducted.”

“Extruded cereals sold in the health food stores are made by the same method. It may come as a shock to you, but these whole grain extruded cereals are probably more dangerous than those sold in the supermarket, because they are higher in protein and it is the proteins in these cereals that are so denatured [Definition: made unfit to eat] by this type of processing.”

Excerpted from a presentation at the conference of Consumer Health of Canada, March, 2002, given by Sally Fallon, Nutrition Researcher

Breakfast cereals are also grains and high in carbohydrates which is not a diabetic breakfast food.

Instead of having cereal, make a really nutritious breakfast of eggs (fried, scrambled, or omelet with meat, cheese or vegetables) with bacon, sausage, hamburger patty or steak. These are also low carb breakfast foods.

If you feel you must have cereal to make it through the day, “rolled oats” or “steel cut oats” are still real food. Rolled oats are traditionally oat groats (hulled or crushed grain) that have been rolled into flat flakes under heavy rollers and then steamed and lightly toasted.

The idea that there are breakfast foods, lunch foods and dinner foods are something we learn when we are young at the dinner table and from our parents.

In fact, when you wake up in the morning your body usually tells you that it is hungry. Your body does not care whether you feed it a juicy steak and steamed broccoli or a plate of scrambled eggs. As long as it is real nourishing food, you will be on your way to improved health and vigor!


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Support for Diabetics – Diets, Remedies and Articles

What support do we provide diabetics?

Our website is dedicated to supporting Diabetics in their quest to manage normal blood sugar levels and maintain a healthy lifestyle.

We have the following categories to help you:

What is Diets For Diabetics About – the Right Food for Diabetics Recipes for Diabetics

Articles for Diabetics

Some Natural Remedies

You can also subscribe the new Diabetic Recipes mailing list so you can receive the newest recipes. Send us your email here.


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