Tuesday, September 09, 2008
Rye Bread and Rye Grain Benefits Diabetes
Rye - Chapter V - METABOLISM OF DIFFERENT COMPONENTS OF RYE: "Rye bran and rye fibre have positive effects on the prevention of diabetes in experimental studies performed on both humans and animals. The effects of bread with a high content of rye bran were compared with those of either low-bran bread or a patients' usual bread in insulin-dependent diabetic patients (Nygren et al. 1984). When the bread with high rye bran content was included in the diet the glucose profile during the day improved and the insulin doses could be reduced. In a study of Montonen et al (2003) an inverse association between whole-grain intake and the risk of type 2 diabetes was found. They assumed that the reduction may also be due to the bio-active compounds, such as lignans, tocotrienols, phytic acids and other anti-nutrients, found in wholegrain products."
Thursday, October 18, 2007
Diabetic Ulcers: Wound Threat of MRSA
Diabetic ulcers.
Different types of infections
There is no specific 'MRSA disease' like with tuberculosis or typhoid. S.aureus infects a range of tissues and body systems (like those mentioned below) giving general often ambiguous symptoms that are common to different infections caused by other bacteria.
Wound infections
S.aureus / MRSA is the commonest cause of wound infection - either after accidental injury or surgery. This shows as a red, inflamed wound with yellow pus seeping from it. The wound may break open or fail to heal and a wound abscess could develop.
Superficial ulcers
Pressure ulcers, varicose ulcers and diabetic ulcers (all due to poor blood supply and superficial skin damage) are often sites of MRSA infection.
[Source: www.dh.gov.uk/en/Policyandguidance/Healthandsocialcaretopics/Healthcareacquiredinfection/Healthcareacquiredgeneralinformation/DH_4093113 ]
Please see: MRSA Infection Control
diabetic ulcers
Different types of infections
There is no specific 'MRSA disease' like with tuberculosis or typhoid. S.aureus infects a range of tissues and body systems (like those mentioned below) giving general often ambiguous symptoms that are common to different infections caused by other bacteria.
Wound infections
S.aureus / MRSA is the commonest cause of wound infection - either after accidental injury or surgery. This shows as a red, inflamed wound with yellow pus seeping from it. The wound may break open or fail to heal and a wound abscess could develop.
Superficial ulcers
Pressure ulcers, varicose ulcers and diabetic ulcers (all due to poor blood supply and superficial skin damage) are often sites of MRSA infection.
[Source: www.dh.gov.uk/en/Policyandguidance/Healthandsocialcaretopics/Healthcareacquiredinfection/Healthcareacquiredgeneralinformation/DH_4093113 ]
Please see: MRSA Infection Control
diabetic ulcers
Friday, July 06, 2007
Insulin Resistance Facts
Insulin resistance can pave the way for the onset of more-dangerous forms of diabetes in the future. Here's more:
------------
Diabetes - What is Insulin Resistance?
Posted in the Diabetes category by Scott Meyers on 2007-05-21
Insulin resistance is now being understood to be a major contributor to the onset of diabetes. While we know that glucose and glycosylated hemoglobin tests can be used to detect diabetes type I or II, many in the general public did not realize that higher glucose levels over a long period of time can create insulin resistance, thus setting the stage for the more serious forms of diabetes in the future.
What causes insulin resistance? One can point to current dietary habits and lack of exercise as the main contributors.
The body's cells need sugar in order to run their metabolic functions, from brain activity to running to the tasks of everyday living. Most of this sugar is presented to the cells through the bloodstream in the form of glucose. Glucose is produced by the liver from foods that are digested in the stomach and small intestine, and whose components end up in the liver for further processing. The liver produces enough glucose to power the then-needs of the body, while converting the rest of the sugars to fat for storage for later use.
The liver creates glucose from all food types, but is particularly stimulated by the carbohydrates, which are easier to convert to glucose with fewer byproducts (such as ketones, which are poisonous byproducts of the production of glucose from proteins).
Two general types of carbohydrates stimulate the liver in different ways: the 'simple' carbohydrates are converted much faster, and create large amounts of glucose relatively quickly after ingestion. Simple carbohydrates include all the things that we love to eat, but are regarded as junk food by the general media: unrefined sugars, such as those found in soft drinks and in our cereals, flour, such as that found in white bread and fried foods, and sugar found in candies like chocolate bars and 'energy bars,' which are mainly sugars.
The 'complex' carbohydrates, on the other hand, are converted to glucose at a much slower rate, which means that there is less of a glucose peak after one eats complex carbs. Complex carbohydrates include whole-wheat bread, spaghetti and other forms of pasta, and starches found in legumes like beans and potatoes. These are 'complex' because the liver must perform a series of chemical transformations before converting to the end-product, glucose.
Insulin resistance is the result of too much glucose circulating in the bloodstream for too long a time. The high levels of glucose stimulate the pancreas (more specifically, the Islets of Langerhans) to produce more insulin. And more insulin circulating in the bloodstream means that the cells are 'tired' of the excess of hormonal signal, and develop a resistance to the chemical.
Simple carbs, consumed in too great a quantity, are clear causes of this insulin overproduction. The other factor which contributes is inactivity. That is, the less one exercises, the less the body is able to absorb the glucose which is produced in such high quantities by the liver.
If, for example, one eats too many simple carbs, but goes out and runs for an hour, much of the insulin messages are accepted by the cells, glucose levels are reduced and insulin resistance doesn't occur.
Insulin resistance is therefore caused by two main factors: the types of food one eats, and the amount of exercise one does after eating. Both affect the level of insulin circulating in the bloodstream, and therefore can have an important influence over insulin resistance by the body's cells.
This article courtesy of: http://articles.net.au
Scott Meyers is a staff writer for Its Entirely Natural, a resource for helping you achieve a naturally healthy body, mind, and spirit. You may contact our writers through the web site. Follow this link for more information on Insulin Resistance.
insulin resistance
------------
Diabetes - What is Insulin Resistance?
Posted in the Diabetes category by Scott Meyers on 2007-05-21
Insulin resistance is now being understood to be a major contributor to the onset of diabetes. While we know that glucose and glycosylated hemoglobin tests can be used to detect diabetes type I or II, many in the general public did not realize that higher glucose levels over a long period of time can create insulin resistance, thus setting the stage for the more serious forms of diabetes in the future.
What causes insulin resistance? One can point to current dietary habits and lack of exercise as the main contributors.
The body's cells need sugar in order to run their metabolic functions, from brain activity to running to the tasks of everyday living. Most of this sugar is presented to the cells through the bloodstream in the form of glucose. Glucose is produced by the liver from foods that are digested in the stomach and small intestine, and whose components end up in the liver for further processing. The liver produces enough glucose to power the then-needs of the body, while converting the rest of the sugars to fat for storage for later use.
The liver creates glucose from all food types, but is particularly stimulated by the carbohydrates, which are easier to convert to glucose with fewer byproducts (such as ketones, which are poisonous byproducts of the production of glucose from proteins).
Two general types of carbohydrates stimulate the liver in different ways: the 'simple' carbohydrates are converted much faster, and create large amounts of glucose relatively quickly after ingestion. Simple carbohydrates include all the things that we love to eat, but are regarded as junk food by the general media: unrefined sugars, such as those found in soft drinks and in our cereals, flour, such as that found in white bread and fried foods, and sugar found in candies like chocolate bars and 'energy bars,' which are mainly sugars.
The 'complex' carbohydrates, on the other hand, are converted to glucose at a much slower rate, which means that there is less of a glucose peak after one eats complex carbs. Complex carbohydrates include whole-wheat bread, spaghetti and other forms of pasta, and starches found in legumes like beans and potatoes. These are 'complex' because the liver must perform a series of chemical transformations before converting to the end-product, glucose.
Insulin resistance is the result of too much glucose circulating in the bloodstream for too long a time. The high levels of glucose stimulate the pancreas (more specifically, the Islets of Langerhans) to produce more insulin. And more insulin circulating in the bloodstream means that the cells are 'tired' of the excess of hormonal signal, and develop a resistance to the chemical.
Simple carbs, consumed in too great a quantity, are clear causes of this insulin overproduction. The other factor which contributes is inactivity. That is, the less one exercises, the less the body is able to absorb the glucose which is produced in such high quantities by the liver.
If, for example, one eats too many simple carbs, but goes out and runs for an hour, much of the insulin messages are accepted by the cells, glucose levels are reduced and insulin resistance doesn't occur.
Insulin resistance is therefore caused by two main factors: the types of food one eats, and the amount of exercise one does after eating. Both affect the level of insulin circulating in the bloodstream, and therefore can have an important influence over insulin resistance by the body's cells.
This article courtesy of: http://articles.net.au
Scott Meyers is a staff writer for Its Entirely Natural, a resource for helping you achieve a naturally healthy body, mind, and spirit. You may contact our writers through the web site. Follow this link for more information on Insulin Resistance.
insulin resistance
Saturday, November 18, 2006
Diabetes Diet: Low Carbohydrate Dinner
Diabetes Diet: Low Carbohydrate Dinner
A diabetes diet for use by diabetics following a high protein, low carbohydrate diabetes diet.
Ingredients for this diabetes diet, low carbohydrate meal:
* 3/4 pound hamburger, preferably 93% lean-7% fat, as it comes in the package from the meat grinder (do not disturb the lines of ground meat; do not mix and/or form into patties. By not disturbing the lines and not mixing, the hamburger is more tender than if compressed and formed into patties. It is suggested that a one and a half pound package be purchased so that half can be used at each meal.)
* 1 teasp. olive oil (to be used in a non-stick frying pan)
* 1 teasp. Montreal steak seasoning, to be sprinkled over top surface of meat lump while raw and pressed lightly into surface of meat with spatula
* 1/2 teasp. powdered or granulated beef bouillon
* about 1/4 red Bell pepper, chopped
* about 1/4 green Bell pepper, chopped
* 1 or 2 slices (3/8 inch thick) of red onion, crosscut into sixths
* 1 cup dry red table wine (burgundy, merlot, etc.)
* 1 teasp. Worcestershire sauce
Preparation for this diabetes diet, low carbohydrate meal:
Put olive oil into non-stick frying pan, heat pan to medium. Saute onions and peppers together, then add hamburger as a lump, by dumping it out from the grocery store packaging into the pan (watch out for splashing). Sprinkle Worchester sauce over meat and vegetables. Cook some, to begin browning meat surface. Then, add red wine and cook with wine boiling, turning meat once or twice. Cook covered, to desired degree of doneness (cut into meat to examine). It is recommended to cook only to medium-rare to medium stage. Further cooking toughens the meat.
Transfer meat to plate, pour vegetables and gravy over meat. Serve. Plan to drink gravy, but no sopping up with bread. Quantity is aimed for one man. Adjust accordingly for women or smaller appetites
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, diabetes recipe, diabetes diet.
diabetes diet low carbohydrate dinner
A diabetes diet for use by diabetics following a high protein, low carbohydrate diabetes diet.
Ingredients for this diabetes diet, low carbohydrate meal:
* 3/4 pound hamburger, preferably 93% lean-7% fat, as it comes in the package from the meat grinder (do not disturb the lines of ground meat; do not mix and/or form into patties. By not disturbing the lines and not mixing, the hamburger is more tender than if compressed and formed into patties. It is suggested that a one and a half pound package be purchased so that half can be used at each meal.)
* 1 teasp. olive oil (to be used in a non-stick frying pan)
* 1 teasp. Montreal steak seasoning, to be sprinkled over top surface of meat lump while raw and pressed lightly into surface of meat with spatula
* 1/2 teasp. powdered or granulated beef bouillon
* about 1/4 red Bell pepper, chopped
* about 1/4 green Bell pepper, chopped
* 1 or 2 slices (3/8 inch thick) of red onion, crosscut into sixths
* 1 cup dry red table wine (burgundy, merlot, etc.)
* 1 teasp. Worcestershire sauce
Preparation for this diabetes diet, low carbohydrate meal:
Put olive oil into non-stick frying pan, heat pan to medium. Saute onions and peppers together, then add hamburger as a lump, by dumping it out from the grocery store packaging into the pan (watch out for splashing). Sprinkle Worchester sauce over meat and vegetables. Cook some, to begin browning meat surface. Then, add red wine and cook with wine boiling, turning meat once or twice. Cook covered, to desired degree of doneness (cut into meat to examine). It is recommended to cook only to medium-rare to medium stage. Further cooking toughens the meat.
Transfer meat to plate, pour vegetables and gravy over meat. Serve. Plan to drink gravy, but no sopping up with bread. Quantity is aimed for one man. Adjust accordingly for women or smaller appetites
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, diabetes recipe, diabetes diet.
diabetes diet low carbohydrate dinner
Tuesday, November 14, 2006
Apple Cider Vinegar: Blood Glucose Levels Reduced
Apple Cider Vinegar: Blood Glucose Levels Reduced
Apple cider vinegar can help blunt the rise in blood glucose levels after a meal that is high in carbohydrates, according to study published in Diabetes Care. The study was performed by Carol S. Johnston, PHD, et al.
Apple cider vinegar and blood glucose levels are linked in the reported study. The researchers studied both diabetic subjects (with type 2 diabetes) and non-diabetic subjects (either resistant to insulin or sensitive to insulin).
The study protocol involved having subjects who were fasting consume either an apple cider vinegar and water mixture or a placebo mixture, based on random assignment of subjects. The apple cider vinegar mixture used to test for effects on blood glucose consisted of 20 grams [approximately 1 1/2 tablespoons] of apple cider vinegar, 40 grams of water, and 1 teaspoon of saccharine.
Then, after a delay of two minutes, the subjects ate a test meal that consisted of a white-flour bagel, with butter, and orange juice. The test meal contained a total of 87 grams of carbohydrates.
The apple cider vinegar researchers took the subjects' fasting blood samples, and then took blood samples at 30 minute and 60 minute points after the test meal. Blood glucose levels and insulin levels in these blood samples were analyzed. The researchers estimated whole-body insulin sensitivity of subjects during the 60-minute period after the test meal, assigning a composite score to each subject.
A week later, the subjects were switched between groups for a cross-over test.
Results of the apple cider vinegar blood glucose study: Subjects with diabetes had elevated fasting blood glucose levels of about 55 percent. Subjects having type 2 diabetes or insulin resistance had elevated fasting insulin concentrations of 95 – 115 percent, as compared to control group subjects.
Drinking the apple cider vinegar mixture caused the insulin-resistant subjects' whole-body insulin sensitivity to increase during the 60 minute period after the test meal (34 percent, at significance level 0.01) and caused a lesser rise among type-2 diabetic subjects (19 percent, at the 0.07 significance level).
Apple cider vinegar reduced the fluctuations in insulin significantly in control subjects after the test meal and reduced the fluctuations in both glucose and insulin in insulin-resistant subjects.
Source: "Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes" at http://care.diabetesjournals.org/cgi/content/full/27/1/281
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Technorati tags: diabetes, gestational diabetes, glucose intolerance, blood glucose, apple cider vinegar.
apple cider vinegar
Apple cider vinegar can help blunt the rise in blood glucose levels after a meal that is high in carbohydrates, according to study published in Diabetes Care. The study was performed by Carol S. Johnston, PHD, et al.
Apple cider vinegar and blood glucose levels are linked in the reported study. The researchers studied both diabetic subjects (with type 2 diabetes) and non-diabetic subjects (either resistant to insulin or sensitive to insulin).
The study protocol involved having subjects who were fasting consume either an apple cider vinegar and water mixture or a placebo mixture, based on random assignment of subjects. The apple cider vinegar mixture used to test for effects on blood glucose consisted of 20 grams [approximately 1 1/2 tablespoons] of apple cider vinegar, 40 grams of water, and 1 teaspoon of saccharine.
Then, after a delay of two minutes, the subjects ate a test meal that consisted of a white-flour bagel, with butter, and orange juice. The test meal contained a total of 87 grams of carbohydrates.
The apple cider vinegar researchers took the subjects' fasting blood samples, and then took blood samples at 30 minute and 60 minute points after the test meal. Blood glucose levels and insulin levels in these blood samples were analyzed. The researchers estimated whole-body insulin sensitivity of subjects during the 60-minute period after the test meal, assigning a composite score to each subject.
A week later, the subjects were switched between groups for a cross-over test.
Results of the apple cider vinegar blood glucose study: Subjects with diabetes had elevated fasting blood glucose levels of about 55 percent. Subjects having type 2 diabetes or insulin resistance had elevated fasting insulin concentrations of 95 – 115 percent, as compared to control group subjects.
Drinking the apple cider vinegar mixture caused the insulin-resistant subjects' whole-body insulin sensitivity to increase during the 60 minute period after the test meal (34 percent, at significance level 0.01) and caused a lesser rise among type-2 diabetic subjects (19 percent, at the 0.07 significance level).
Apple cider vinegar reduced the fluctuations in insulin significantly in control subjects after the test meal and reduced the fluctuations in both glucose and insulin in insulin-resistant subjects.
Source: "Vinegar Improves Insulin Sensitivity to a High-Carbohydrate Meal in Subjects With Insulin Resistance or Type 2 Diabetes" at http://care.diabetesjournals.org/cgi/content/full/27/1/281
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Technorati tags: diabetes, gestational diabetes, glucose intolerance, blood glucose, apple cider vinegar.
apple cider vinegar
Saturday, November 11, 2006
Diabetes Diet: Low Carbohydrate Results
Diabetes Diet: Low Carbohydrate Results
A diabetes diet of low carbohydrate is shown again to result in reduced blood sugar levels as measured by the HbA1c index (glycated hemoglobin, which measures the amount of blood glucose in the body over about the past three months) and to result in improved blood lipid levels.
[H]ighlighted in the presentation ... published in December 2003 in [the] journal Metabolic Syndrome and Related Disorders, The Effects of a Low-Carbohydrate Regimen on Glycemic Control and Serum Lipids in Diabetes Mellitus. The case study involved a "chart review...of 30 patients who self-reported the consumption of 30 g of carbohydrate daily, followed a strict insulin regimen, monitored blood glucose levels at least four times daily, and had follow-up clinical visits or phone calls with their physician. For both type I and type II diabetics, there were significant improvements in glycemic control and mean fasting lipid profiles at follow-up."
How significant?
HbA1c levels dropped, over an average of 21.4 months, from 7.9 to 5.7 - much lower than the ADA target of 7 and the International Diabetes Federation (IDF) target of 6.5.
Additionally, significant improvements were reported for:
* weight (average 5kg weight loss [about 11 pounds])
* LDL (decreased from 155.4 to 129.7)
* Triglycerides (decreased from 106.8 to 73.6)
* HDL (increased from 50.4 to 73.6) and
* Total Cholesterol-to-HDL ratio (decreased from 4.99 to 3.42).
Non-significant changes included a reduction in total cholesterol from 229 to 222, and a reduction in the use of insulin from 32 units to 25 units on average.
As the researchers noted, "A carbohydrate-restricted regimen improved glycemic control and lipid profiles in selected motivated patients."
Source: Metabolic Syndrome and Related Disorders journal via http://weightoftheevidence.blogspot.com/2006/11/can-diabetics-have-normal-blood-sugars.html
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, low carbohydrate, low-carb diabetes, carbohydrate diabetes, diabetes diet.
diabetes diet low carbohydrate
A diabetes diet of low carbohydrate is shown again to result in reduced blood sugar levels as measured by the HbA1c index (glycated hemoglobin, which measures the amount of blood glucose in the body over about the past three months) and to result in improved blood lipid levels.
[H]ighlighted in the presentation ... published in December 2003 in [the] journal Metabolic Syndrome and Related Disorders, The Effects of a Low-Carbohydrate Regimen on Glycemic Control and Serum Lipids in Diabetes Mellitus. The case study involved a "chart review...of 30 patients who self-reported the consumption of 30 g of carbohydrate daily, followed a strict insulin regimen, monitored blood glucose levels at least four times daily, and had follow-up clinical visits or phone calls with their physician. For both type I and type II diabetics, there were significant improvements in glycemic control and mean fasting lipid profiles at follow-up."
How significant?
HbA1c levels dropped, over an average of 21.4 months, from 7.9 to 5.7 - much lower than the ADA target of 7 and the International Diabetes Federation (IDF) target of 6.5.
Additionally, significant improvements were reported for:
* weight (average 5kg weight loss [about 11 pounds])
* LDL (decreased from 155.4 to 129.7)
* Triglycerides (decreased from 106.8 to 73.6)
* HDL (increased from 50.4 to 73.6) and
* Total Cholesterol-to-HDL ratio (decreased from 4.99 to 3.42).
Non-significant changes included a reduction in total cholesterol from 229 to 222, and a reduction in the use of insulin from 32 units to 25 units on average.
As the researchers noted, "A carbohydrate-restricted regimen improved glycemic control and lipid profiles in selected motivated patients."
Source: Metabolic Syndrome and Related Disorders journal via http://weightoftheevidence.blogspot.com/2006/11/can-diabetics-have-normal-blood-sugars.html
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, low carbohydrate, low-carb diabetes, carbohydrate diabetes, diabetes diet.
diabetes diet low carbohydrate
Friday, November 10, 2006
Diabetes Diet: Low Carbohydrate Lunch
Diabetes Diet: Low Carbohydrate Lunch
A diabetes diet for use by diabetics following a high protein, low carbohydrate diabetes diet.
Ingredients:
1 to 1 1/4 pounds of salad from a grocery store salad bar, selecting from:
* lettuce
* red and/or green Bell pepper strips
* cauliflower
* broccoli
* sliced onions
* feta cheese, about 3 tablespoons
* cucumbers
* chicken breast slices, equivalent to about one chicken breast (5 ounces) or four ounces of imitation crab.
Combine ingredients, season with McCormick Season All or other seasoned salt, serve with red wine vinegar or cider vinegar (about 1 – 2 ounces).
Red wine vinegar is suggested for improved taste and because red wine vinegar contains many of the beneficial antioxidant constituents of red wine, without the alcohol. Apple cider vinegar also can be used.
A low carbohydrate diabetes diet with vinegar has been shown to have a lowering effect on blood sugar. Consume the vinegar/cheese/seasoning mixture left in the bowl, at the end of eating the salad.
The quantity is aimed for one man. Adjust accordingly for women or smaller appetites.
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, diabetes recipe, diabetes diet.
diabetes diet low carbohydrate
A diabetes diet for use by diabetics following a high protein, low carbohydrate diabetes diet.
Ingredients:
1 to 1 1/4 pounds of salad from a grocery store salad bar, selecting from:
* lettuce
* red and/or green Bell pepper strips
* cauliflower
* broccoli
* sliced onions
* feta cheese, about 3 tablespoons
* cucumbers
* chicken breast slices, equivalent to about one chicken breast (5 ounces) or four ounces of imitation crab.
Combine ingredients, season with McCormick Season All or other seasoned salt, serve with red wine vinegar or cider vinegar (about 1 – 2 ounces).
Red wine vinegar is suggested for improved taste and because red wine vinegar contains many of the beneficial antioxidant constituents of red wine, without the alcohol. Apple cider vinegar also can be used.
A low carbohydrate diabetes diet with vinegar has been shown to have a lowering effect on blood sugar. Consume the vinegar/cheese/seasoning mixture left in the bowl, at the end of eating the salad.
The quantity is aimed for one man. Adjust accordingly for women or smaller appetites.
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, diabetes recipe, diabetes diet.
diabetes diet low carbohydrate
Monday, November 06, 2006
Diabetes Diet: Low Carbohydrate, Diabetes
Diabetes Diet: Low Carbohydrate, Diabetes
Diabetes diet with low carbohydrate helps control diabetes. A diet that is low in carbohydrate has been found helpful for diabetics to control their blood sugar levels and minimize the complications of diabetes. Here are some details:
Low-Carb Diets and Diabetes
By Philip Nicosia Platinum Quality Author
In a low-carb diet, the carbohydrate intake is limited to about 5 to 10 percent, such that protein and fats take precedence in one’s eating habits, to be able to keep sated and avoid bouts of hunger. It is in maintaining that feeling of fullness that one is able to avoid craving for sweets, and this is a good reason for diabetics to adopt a diet that is low in carbohydrates to control their condition. Following this type of diet prevents excessive consumption of carbohydrates, which leads to higher levels of blood sugar.
Diabetes is a condition in which the body is unable to properly take in starch and sugar. For a diet to work in favor of a diabetic, it has to be low in fat, high in fiber, and packed with minerals, vitamins, phytochemicals, and antioxidants. Keeping to the kinds of food with low glycemic index is also important. Foods that are permitted in low-carb diets are meat, poultry, eggs, cheese, fish, and some selected vegetables.
Although some sources say that to eliminate carbohydrates altogether is not recommended for diabetics, as carbohydrates in the diet are vital, because they serve as the main resource of energy and nutrients within our bodies. In a diabetic's diet, carbohydrates in excessive amounts may be frowned at, but authorities recommend a daily dosage of not less than 130 grams. On the other hand, studies have shown that the low-carb diet caused no undesirable effects on the levels of insulin, glucose, blood pressure or cholesterol. It is also worthwhile to note that one can alter a diet according to his or her specific needs. In this regard, before following any diet, be sure to check with your physician to make sure you will be getting all the right nutrients that will help you control your condition. Doing so will also help you pinpoint areas of the regimen that you should alter for a more appropriate eating habit.
The effects of limiting the amount of carbohydrates in your diet manifest as loss of weight due to a lesser calorie intake, or the successful maintenance of your ideal weight. Remember that with weight loss, the body's blood sugar and insulin levels naturally improve. Even just a 10 percent weight loss is a substantial improvement towards being in better control of diabetes.
Also, when weight loss is part of your goal of achieving better health to make your condition more bearable, then a carefully planned diet is best paired with an exercise routine that is easy enough to follow. Daily walks and a couple of dozen repetitions with free weights are good low-impact exercises you can adopt. Regular exercise doesn't only help combat diabetes; it also promotes a sense of well-being that helps you maintain the right attitude towards living a healthier life for good.
Lowcarbdiets.eu.com is a website providing information on low carb diets, Atkins diet food and diet products to help you on your way to losing weight.
Article Source: http://EzineArticles.com/?expert=Philip_Nicosia
For more, see: Diabetes Diet: Low Carbohydrate Lunch, and Diabetes Diet: Low Carbohydrate Breakfast.
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, low carbohydrate, low-carb diabetes, carbohydrate diabetes, diabetes diet.
diabetes diet low carbohydrate diabetes
Diabetes diet with low carbohydrate helps control diabetes. A diet that is low in carbohydrate has been found helpful for diabetics to control their blood sugar levels and minimize the complications of diabetes. Here are some details:
Low-Carb Diets and Diabetes
By Philip Nicosia Platinum Quality Author
In a low-carb diet, the carbohydrate intake is limited to about 5 to 10 percent, such that protein and fats take precedence in one’s eating habits, to be able to keep sated and avoid bouts of hunger. It is in maintaining that feeling of fullness that one is able to avoid craving for sweets, and this is a good reason for diabetics to adopt a diet that is low in carbohydrates to control their condition. Following this type of diet prevents excessive consumption of carbohydrates, which leads to higher levels of blood sugar.
Diabetes is a condition in which the body is unable to properly take in starch and sugar. For a diet to work in favor of a diabetic, it has to be low in fat, high in fiber, and packed with minerals, vitamins, phytochemicals, and antioxidants. Keeping to the kinds of food with low glycemic index is also important. Foods that are permitted in low-carb diets are meat, poultry, eggs, cheese, fish, and some selected vegetables.
Although some sources say that to eliminate carbohydrates altogether is not recommended for diabetics, as carbohydrates in the diet are vital, because they serve as the main resource of energy and nutrients within our bodies. In a diabetic's diet, carbohydrates in excessive amounts may be frowned at, but authorities recommend a daily dosage of not less than 130 grams. On the other hand, studies have shown that the low-carb diet caused no undesirable effects on the levels of insulin, glucose, blood pressure or cholesterol. It is also worthwhile to note that one can alter a diet according to his or her specific needs. In this regard, before following any diet, be sure to check with your physician to make sure you will be getting all the right nutrients that will help you control your condition. Doing so will also help you pinpoint areas of the regimen that you should alter for a more appropriate eating habit.
The effects of limiting the amount of carbohydrates in your diet manifest as loss of weight due to a lesser calorie intake, or the successful maintenance of your ideal weight. Remember that with weight loss, the body's blood sugar and insulin levels naturally improve. Even just a 10 percent weight loss is a substantial improvement towards being in better control of diabetes.
Also, when weight loss is part of your goal of achieving better health to make your condition more bearable, then a carefully planned diet is best paired with an exercise routine that is easy enough to follow. Daily walks and a couple of dozen repetitions with free weights are good low-impact exercises you can adopt. Regular exercise doesn't only help combat diabetes; it also promotes a sense of well-being that helps you maintain the right attitude towards living a healthier life for good.
Lowcarbdiets.eu.com is a website providing information on low carb diets, Atkins diet food and diet products to help you on your way to losing weight.
Article Source: http://EzineArticles.com/?expert=Philip_Nicosia
For more, see: Diabetes Diet: Low Carbohydrate Lunch, and Diabetes Diet: Low Carbohydrate Breakfast.
------------
Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, low carbohydrate, low-carb diabetes, carbohydrate diabetes, diabetes diet.
diabetes diet low carbohydrate diabetes
Friday, November 03, 2006
Diabetes: Cloves, Glucose
Diabetes: Cloves, Glucose
Diabetes: Cloves improve glucose, cholesterol and triglycerides of people with type 2 diabetes mellitus.
Cloves (Syzygium aromaticum) have been shown to improve insulin function in vitro but the effects on people have not been determined. The objective of this study was to determine if cloves may be important in the prevention of type 2 diabetes mellitus.
Thirty-six people, with type 2 diabetes mellitus were divided into 4 groups and given capsules containing 0, 1, 2 or 3 grams of cloves/day for 30 days followed by a 10 day washout period. Since the responses to the three levels of cloves were not significantly different, the three groups were combined.
* Serum glucose decreased from 225 [plus/minus] 67 to 150 [plus/minus] 46 mg/dL [-33%],
* triglycerides decreased from 235 [plus/minus] 63 mg/dL to 203 [plus/minus] 86 mg/dL [-13%],
* serum total cholesterol decreased from 273 [plus/minus] 78 mg/dL to 239 [plus/minus] 47 mg/dL [-12%], and
* LDL decreased from 175 [plus/minus] 73 mg/dL to 145 [plus/minus] 44 mg/dL [-17%] after 30 days.
Serum HDL was not affected by the intake of cloves.
Following the 10 days of not consuming cloves, glucose, triglycerides, total and LDL cholesterol were all still significantly lower than at the onset of the study. There were no significant changes in the placebo group.
In summary, consumption of capsules containing 1, 2 or 3 grams of cloves/day for 30 days decreased risk factors of diabetes including glucose, triglycerides, total and LDL cholesterol with no changes in HDL concentrations. There were no significant differences among the 3 levels of cloves tested. These data suggest that intake of 1 to 3 grams of cloves per day is beneficial for people with type 2 diabetes.
This project was financially supported by Higher Education Commission of Pakistan. Source: Khan, Alam, et al., "Cloves improve glucose, cholesterol and triglycerides of people with type 2 diabetes mellitus," Program/Abstract # 640.5, http://www.eb2006-online.com/pdfs/001253.PDF.
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, cloves, insulin, diabetes cloves.
diabetes cloves glucose
Diabetes: Cloves improve glucose, cholesterol and triglycerides of people with type 2 diabetes mellitus.
Cloves (Syzygium aromaticum) have been shown to improve insulin function in vitro but the effects on people have not been determined. The objective of this study was to determine if cloves may be important in the prevention of type 2 diabetes mellitus.
Thirty-six people, with type 2 diabetes mellitus were divided into 4 groups and given capsules containing 0, 1, 2 or 3 grams of cloves/day for 30 days followed by a 10 day washout period. Since the responses to the three levels of cloves were not significantly different, the three groups were combined.
* Serum glucose decreased from 225 [plus/minus] 67 to 150 [plus/minus] 46 mg/dL [-33%],
* triglycerides decreased from 235 [plus/minus] 63 mg/dL to 203 [plus/minus] 86 mg/dL [-13%],
* serum total cholesterol decreased from 273 [plus/minus] 78 mg/dL to 239 [plus/minus] 47 mg/dL [-12%], and
* LDL decreased from 175 [plus/minus] 73 mg/dL to 145 [plus/minus] 44 mg/dL [-17%] after 30 days.
Serum HDL was not affected by the intake of cloves.
Following the 10 days of not consuming cloves, glucose, triglycerides, total and LDL cholesterol were all still significantly lower than at the onset of the study. There were no significant changes in the placebo group.
In summary, consumption of capsules containing 1, 2 or 3 grams of cloves/day for 30 days decreased risk factors of diabetes including glucose, triglycerides, total and LDL cholesterol with no changes in HDL concentrations. There were no significant differences among the 3 levels of cloves tested. These data suggest that intake of 1 to 3 grams of cloves per day is beneficial for people with type 2 diabetes.
This project was financially supported by Higher Education Commission of Pakistan. Source: Khan, Alam, et al., "Cloves improve glucose, cholesterol and triglycerides of people with type 2 diabetes mellitus," Program/Abstract # 640.5, http://www.eb2006-online.com/pdfs/001253.PDF.
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, cloves, insulin, diabetes cloves.
diabetes cloves glucose
Saturday, October 28, 2006
Diabetes: Cinnamon, Glucose Tolerance
Diabetes: Cinnamon, Glucose Tolerance
Diabetes: Extracts of cinnamon increase insulin activity several-fold and reduce blood glucose levels, according to studies by the Beltsville Human Nutrition Research Center. These measurements were based on in-vitro or test-tube measurements of the ability of insulin to increase the breakdown of glucose. Insulin is the hormone that controls the utilization of the blood sugar, glucose. Improved insulin function leads to improved blood sugar concentrations.
The human study involved people with type 2 diabetes and demonstrated average (mean) improvements in the following blood factors:
* blood glucose, ranging from 18 to 29%;
* triglycerides, 23 to 30%;
* LDL-cholesterol, 7 to 27%; and
* total cholesterol, 12 to 26%.
Source: Diabetes Care, vol. 26, pages 3215-3218, 2003.
The active components of cinnamon are found in the water-soluble portion of cinnamon and are not present in cinnamon oil, which is largely fat-soluble.
In addition to ground cinnamon consumed directly, one can also make a cinnamon tea and let the solids settle to the bottom or use cinnamon sticks, which make for a nice clear tea. Cinnamon can also be added to orange juice, oatmeal, coffee before brewing, salads, meats etc. The active components are not destroyed by heat.
According to the Department of Agriculture, recent human studies indicate that consuming roughly one half of a teaspoon of cinnamon per day or less leads to dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides. Intake of cinnamon, at these levels, is stated to be very safe and there should not be any side effects. There are also companies selling water soluble components from cinnamon that contain the active ingredients with minimal amounts of the components that could be toxic at elevated levels.
Read more about this in the April 2004 issue of the Agricultural Research Magazine, see www.ars.usda.gov/is/AR/archive/apr04/cinnam0404.htm
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, insulin, glucose tolerance, cinnamon.
cinnamon glucose tolerance
Diabetes: Extracts of cinnamon increase insulin activity several-fold and reduce blood glucose levels, according to studies by the Beltsville Human Nutrition Research Center. These measurements were based on in-vitro or test-tube measurements of the ability of insulin to increase the breakdown of glucose. Insulin is the hormone that controls the utilization of the blood sugar, glucose. Improved insulin function leads to improved blood sugar concentrations.
The human study involved people with type 2 diabetes and demonstrated average (mean) improvements in the following blood factors:
* blood glucose, ranging from 18 to 29%;
* triglycerides, 23 to 30%;
* LDL-cholesterol, 7 to 27%; and
* total cholesterol, 12 to 26%.
Source: Diabetes Care, vol. 26, pages 3215-3218, 2003.
The active components of cinnamon are found in the water-soluble portion of cinnamon and are not present in cinnamon oil, which is largely fat-soluble.
In addition to ground cinnamon consumed directly, one can also make a cinnamon tea and let the solids settle to the bottom or use cinnamon sticks, which make for a nice clear tea. Cinnamon can also be added to orange juice, oatmeal, coffee before brewing, salads, meats etc. The active components are not destroyed by heat.
According to the Department of Agriculture, recent human studies indicate that consuming roughly one half of a teaspoon of cinnamon per day or less leads to dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides. Intake of cinnamon, at these levels, is stated to be very safe and there should not be any side effects. There are also companies selling water soluble components from cinnamon that contain the active ingredients with minimal amounts of the components that could be toxic at elevated levels.
Read more about this in the April 2004 issue of the Agricultural Research Magazine, see www.ars.usda.gov/is/AR/archive/apr04/cinnam0404.htm
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, insulin, glucose tolerance, cinnamon.
cinnamon glucose tolerance
Friday, October 27, 2006
Diabetes: Cinnamon, Insulin, Blood Sugar
Diabetes cinnamon
Diabetes: Cinnamon may be more than a spice -- it may have a medical application in preventing and combating diabetes.
Cinnamon may help by playing the role of an insulin substitute in type II diabetes, according to cellular and molecular studies at the University of California, Santa Barbara, Iowa State University and the U.S. Department of Agriculture.
"Cinnamon itself has insulin-like activity and also can potentiate the activity of insulin," said Don Graves of UCSB. "The latter could be quite important in treating those with type II diabetes. Cinnamon has a bio-active component that we believe has the potential to prevent or overcome diabetes."
The researchers have been studying the effects of cinnamon on obese mice, which have been fed water laced with cinnamon at Sansum's lab [Sansum Diabetes Research Institute].
Using nuclear magnetic resonance and mass spectroscopy, the researchers obtained results which allowed them to describe the chemical structure of a molecule with "insulin-like" activity in cinnamon. Graves and others reported earlier that this [cinnamon] compound, a proanthocyanidin, can affect insulin signaling in fat cells.
Richard Anderson of the U.S. Department of Agriculture, a former Graves student and the discoverer of the insulin-like activity, recently completed a human study with associates in Pakistan using cinnamon. Promising results were obtained by 30 test subjects with type II diabetes after only 40 days of taking cinnamon. They had a significant decrease in blood glucose [blood sugar], triglycerides, LDL, and cholesterol.
The researchers hope that a human trial may begin in the US, possibly in Santa Barbara, using cinnamon and its water-soluble extract to treat type II diabetes. Source: " Cinnamon May Help to Alleviate Diabetes Says UCSB Researcher," see: http://www.ia.ucsb.edu/pa/display.aspx?pkey=1123
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, insulin, diabetes cinnamon.
diabetes cinnamon
Diabetes: Cinnamon may be more than a spice -- it may have a medical application in preventing and combating diabetes.
Cinnamon may help by playing the role of an insulin substitute in type II diabetes, according to cellular and molecular studies at the University of California, Santa Barbara, Iowa State University and the U.S. Department of Agriculture.
"Cinnamon itself has insulin-like activity and also can potentiate the activity of insulin," said Don Graves of UCSB. "The latter could be quite important in treating those with type II diabetes. Cinnamon has a bio-active component that we believe has the potential to prevent or overcome diabetes."
The researchers have been studying the effects of cinnamon on obese mice, which have been fed water laced with cinnamon at Sansum's lab [Sansum Diabetes Research Institute].
Using nuclear magnetic resonance and mass spectroscopy, the researchers obtained results which allowed them to describe the chemical structure of a molecule with "insulin-like" activity in cinnamon. Graves and others reported earlier that this [cinnamon] compound, a proanthocyanidin, can affect insulin signaling in fat cells.
Richard Anderson of the U.S. Department of Agriculture, a former Graves student and the discoverer of the insulin-like activity, recently completed a human study with associates in Pakistan using cinnamon. Promising results were obtained by 30 test subjects with type II diabetes after only 40 days of taking cinnamon. They had a significant decrease in blood glucose [blood sugar], triglycerides, LDL, and cholesterol.
The researchers hope that a human trial may begin in the US, possibly in Santa Barbara, using cinnamon and its water-soluble extract to treat type II diabetes. Source: " Cinnamon May Help to Alleviate Diabetes Says UCSB Researcher," see: http://www.ia.ucsb.edu/pa/display.aspx?pkey=1123
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Technorati tags: diabetes, overcome diabetes, Type 2 diabetes, insulin, diabetes cinnamon.
diabetes cinnamon
Thursday, October 26, 2006
Diabetes: Diabetic Retinopathy
Diabetic retinopathy is one of the complications of diabetes. In diabetic retinopathy, the retinas of the eyes become damaged as a result of prolonged high levels of blood glucose.
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Technorati tags: diabetes, diabetes complications, diabetic neuropathy, diabetic retinopathy.
diabetic retinopathy
"Diabetic retinopathy is the most frequent cause of new cases of blindness among adults aged 20 - 74 years. During the first two decades of disease, nearly all patients with type 1 diabetes and [greater than] 60% of patients with type 2 diabetes have retinopathy. In the Wisconsin Epidemiologic Study of Diabetic Retinopathy (WESDR), 3.6% of younger-onset patients (type 1 diabetes) and 1.6% of older-onset patients (type 2 diabetes) were legally blind. In the younger-onset group, 86% of blindness was attributable to diabetic retinopathy. In the older-onset group, in which other eye diseases were common, one-third of the cases of legal blindness were due to diabetic retinopathy.Source: Fong and others, "Retinopathy in Diabetes," Diabetes Care 27:S84-S87, 2004, see: http://care.diabetesjournals.org/cgi/content/extract/27/suppl_1/s84
* * * * *
"Vision-threatening retinopathy is rare in type 1 diabetic patients in the first 3 - 5 years of diabetes or before puberty. During the next two decades, nearly all type 1 diabetic patients develop retinopathy. Up to 21% of patients with type 2 diabetes have retinopathy at the time of first diagnosis of diabetes, and most develop some degree of retinopathy over time. Vision loss due to diabetic retinopathy results from several mechanisms. Central vision may be impaired by macular edema or capillary nonperfusion. New blood vessels of PDR and contraction of the accompanying fibrous tissue can distort the retina and lead to tractional retinal detachment, producing severe and often irreversible vision loss."
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Technorati tags: diabetes, diabetes complications, diabetic neuropathy, diabetic retinopathy.
diabetic retinopathy
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