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Diet Diabetes Treatment. Healthy Treadmills Losing Weight

Avoid Fats, Meat and Meat Foods to Control Diabetes

Fats

The excessive use of fats has been linked to development of diabetes. A recent study at the University of Colorado Health Science Center, USA found that intake of an extra 40g of fat day increases the chances of developing diabetes by three times. Fat rich diet, especially one saturated with animal fat, seems to damage the insulin’s effectiveness. Research at the University of Sydney in Australia measured the saturated fatty acids in the muscles cells of older non-diabetic men and the women undergoing surgery and found that higher the presence of saturated fatty acids in the cells, the greater the insulin resistance. On the other hand, higher tissue levels of polyunsaturated fats, particularly fish oil, indicated better insulin activity and lower resistance. Fish oil differs from animal fats in that fish oil contains polyunsaturated fatty acids. One of the fatty acids called omega-3 is especially good for the heart—it lowers cholesterol and protects from atherosclerosis. In fact, the researchers also reported that intake of omega-3 fish oil to the subjects effectively overcame their insulin resistance.

In another study, Jennifer Lovejoy, assistance professor at Louisiana State of University, USA, studied and the eating habits and insulin activity among 45 non-diabetic men and women. About half of them were obese and the remaining half of normal weight. In both cases, higher fat consumption increased insulin resistance. This indicates, says Dr. Lovejoy, that even normal individuals who decrease their insulin efficiency and boost their vulnerability to diabetes.

eat less saturated fat

Meat and Meat Foods

One of the most important nutrition guidelines to follow is to “eat less saturated fat.” A quick and simple way to do that is to eliminate meat products. They are high both in saturated fat and cholesterol content. People with diabetes have a greater risk of heart disease earlier in life. The practically useless calories added by saturated fats contribute to above normal body weight and obesity, putting a diabetic at greater of heart disease.

Flesh foods are extremely harmful for diabetes. They increase the toxemic condition underlying the diabetic state and reduce the sugar tolerance. Most diseases of the human body are caused by autointoxication of self-poisoning. The flesh of animals increases the burden on the organs of elimination and overloads and system with animal waste matter and poisons. Chemical analysis has shown that uric acid and other uric poisons contained in the animal body are almost identical to caffeine and nicotine, the poisonous, stimulating principles of coffee, tea and tobacco.

The renowned journal Lancet, reports that a patient of diabetes must be persuaded to consume less animal foods. However, in cold countries where meat and mat products constitute the bulk of the diet, patients of diabetes should limit their intake of animal products to eggs and white meal like fish and poultry. Even their use of should be kept to the minimum; all red meat and red meat products should be eliminated from the diet.

A sodium-controlled diet must avoid or limit salted snacks; pickles and many others processed convenience foods.

Control Diabetes – Start Avoiding White Flour, White Salt, Tea and Coffee

White Flour

Wheat is the most common cereal used throughout the world for making bread. It is a good source of energy. With its essential coating of bran, vitamins and minerals, it is an excellent health-building food.

Wheat is usually ground into flour for use as food. However refined wheat flour constitutes a serious health hazard of the various processed foods being used today for their delicious taste, white flour (maida) is especially harmful. The colossal loss of vitamins and mineral in refined wheat flour has led to widespread prevalence of constipation and other related disgestive disturbance and nutritional disorders, particularly diabetes. The consumption of white flour is thus an important contributory cause of diabetes, and its aggravation, if the disease has already developed.

White Salt
Common salt or sodium chloride is a major factor in maintaining the acid base equilibrium of the body. It is also essential for the production of hydrochloric acid in the stomach. Thus, while a certain amount of salt essential for the body system, it is required in very small quantities, ranging from 10 to 15 g per day.

Excessive use of salt puts extra burden on the kidneys, may cause high blood pressure, which is closely linked with diabetes. Excessive intake of salt promotes water retention in the body, which in due course may lead to obesity, which is a potent cause of diabetes. Too much salt is thus harmful and may promote or hasten the onset of diabetes.

Salt (sodium chloride) and sodium preservatives are added to most processed foods.

Tea and Coffee
Drinking tea and coffee is a serious health hazard for the diabetic. The most alkaloid principle in both tea and coffee is caffeine. Caffeine is an addictive drug similar to cocaine in as much as it stimulates the central nervous system. While these effects are short-lived, it has been observed that they lead to withdrawal symptoms of irritability, lethargy, headaches and anxiety. The daily intake of tea and coffee causes indigestion and gas formation, diarrhea, and constipation. They also increase the blood sugar level, which may lead to diabetes or aggravate its symptoms where the disease is already present.

Some Useful Vitamins that Lower Blood Sugar

Certain vitamins and minerals have been found beneficial in lowering blood sugar and thus useful in the treatment of diabetes.

Vitamin B complex - Vitamins of the B group are valuable in the treatment of diabetes. Despite and adequate intake of these vitamins, diabetics often have abnormally small amounts of vitamin B in their blood because of high urinary loss of exhibit symptoms of vitamin B deficiency. Marked clinical improvement has been reported in patients of diabetes with only 16000 units of daily supplements of vitamin B complex. Because these vitamins help reduce blood fat and cholesterol, they should be generously supplied at all times.

Thiamine or Vitamin B1 - Of the various vitamins of the B group, thiamine or vitamin B1 and pyridoxine or vitamin B6 is of special value in diabetes. Diabetic diet inadequate in vitamin B1, often leads to the development of neuritis, which is relieved as soon as large amounts of this vitamin are given. Vitamin B1 is said to be particularly valuable in preventing damage to the brain during diabetic acidosis. The greater the insulin requirement, the higher is the requirement for vitamin B1, pantothenic acid or vitamin B5 and biotin or vitamin B8.

The primary natural vegetable sources of thiamine are wheat germ, brewer’s yeast, the outer layers of rice, wheat and other whole grain cereals, pulses, nuts, peas, lime, legumes, dark green leafy vegetables, banana and apple. Those of pantothenic acid are wheat germ, whole grain bread, green vegetables and peanuts. Biotin is found in brewer’s yeast, rice bran, rice germ, rice polishing and peanut butter.

Pyridoxine or Vitamin B6 - When diet is inadequate in vitamin B6 or pyridoxine, and essential amino acid tryptophan, is converted into a substance known as xanthurenic acid. It has been shown in laboratory experiments that xanthurenic acid tends to damage the pancreatic tissue.

Diabetics who have been given 50 mg of vitamin B6 daily have shown a rapid and marked decrease in urinary xanthurenic acid. In one case, the quantity dropped almost 97 percent the first day. Total absence of urinary xanthurenic acid amongst those who continued with a daily dosage of 10 to 20 mg of this vitamin indicated that none was being formed in the body. Diabetics are thus greatly helped by a liberal intake of vitamin B6. The main natural sources of pyridoxine are milk, brewer’s yeast, cereals, legumes, green leafy vegetables and carrot.

Control your Diabetes by Vitamin C and Vitamin E

Many of the vitamins like Vitamin B complex, Thiamine or Vitamin B1 and Pyridoxine or Vitamin B6 are great controller of diabetes. Other vitamins like vitamin C and vitamin E also works great in controlling diabetes. Have a look on the benefits how they can help you controlling your diabetes.

Vitamin C - Vitamin C is considered highly beneficial in treating diabetes. Because of stress, urinary losses and destruction by artificial sweeteners, the vitamin C requirement is usually high in diabetics. Large amounts of this vitamin sometimes bring very good results. Dr. George V Mann in Perspective in Biology and Medicine recommended extra vitamin C for diabetics. Natural insulin output increases in diabetics with supplementary doses of vitamin C.

The intake of vitamin C in the form of dried Indian gooseberry (amla), the richest known source of vitamin C, or tablets of 500 mg or from natural sources of vitamin C besides amla, are citrus fruits, green leafy vegetables, sprouted Bengal gram and green grams.

Vitamin E - This vitamin reduces considerably the devastating vascular damage accompanying diabetes. Dr. Willard Shute in The Complete Book of Vitamins recommends 800-1600 IU of vitamin E a day to prevent arterial degeneration in diabetes.

A Swedish study also supports vitamin E therapy for treating diabetes. Vitamin E helps diabetics decrease their insulin requirements. It would be advisable for a diabetes patient to take a daily dose of 200 IU of this vitamin for a fortnight at a time. Rich Sources of Vitamin E. Valuable natural foods sources of this vitamin are wheat or cereal germ, whole grain products, fruits and green leafy vegetables, milk and all whole raw or sprouted seeds.

Other rich sources of vitamin E are cold pressed crude vegetable oils, especially sunflower seeds, safflower, and Soya beans oils, raw and sprouted seeds and grains, alfalfa, lettuce, almond, human milk etc.

Vitamin A - Diabetics are unable to convert beta-carotine to vitamin A. A supplement of this vitamin, therefore, becomes necessary. A dose of 15000 IU on alternate days is considered adequate by some authorities.

Start Taking Magnesium and Chromium Rich Diets to Control your Diabetes

Manganese - Manganese is vital in the production of natural insulin and therefore important in the treatment of diabetes. It is found in citrus fruits, in the outer covering of nuts, grains and in the green leaves of edible plants.

The loss of magnesium in diabetic ketosis has been known for many years. About 37 percent of infants born to diabetic mothers have been found to be lacking in this mineral. It has also been found that children aged five to 18 years with well-controlled type-1 diabetes have lows serum magnesium values.

Magnesium - Magnesium also decreases the need for vitamin B6 and if it is increased in the diet, the amount of xanthurenic acid in the blood is reduced, even without vitamin B6 supplement. Moreover, magnesium is also necessary to active enzymes containing vitamin B6. Blood magnesium being particularly low in diabetic, it may be reasonably inferred that diabetes can result from a combined deficiency of vitamin B6 and magnesium. It may therefore, be advisable for any person with diabetes or a family history of the disease to take the at least 500 mg of magnesium and 10 mg of B6 daily.

Magnesium is widely distributed in foods. It forms part of the chlorophyll in green leaves. Other good sources of this mineral are nuts, Soya bean, alfalfa, apple, fig, lemon, peach, almond, whole grains, brown rice, sunflower seeds and sesame seeds.

Chromium - According to Dr. Richard A. Anderson, at the U. S. Department of Agriculture’s Human Nutrition Research Center in Beltsville, Maryland, whatever the blood sugar problem, chromium tends to normalize it. Dr. Anderson believes that increased prevalence of type-2 diabetes is partly due to a deficiency of chromium in the diet.

Chromium has been found beneficial in the prevention and treatment of diabetes. Columbia University scientists, in a study reported in the American Journal of Clinical Nutrition established chromium’s benefits for type-2 diabetes. They confirmed that chromium enhances insulin production in the body. Some other researchers have also confirmed that chromium helps stabilize blood sugar and increases energy.

Studies have also revealed that chromium supplements control total cholesterol and triglyceride levels and raise the good or HDL cholesterol. In some patients with impaired glucose tolerance, especially children with protein malnutrition, glucose tolerance showed improvement after they were given chromium supplements.

The recommended daily allowance of chromium is 50 to 100 micrograms. Some foods rich in chromium, besides broccoli, are whole grain cereals, nuts, mushrooms, rhubarb, Bengal gram, kidney beans, Soya beans, black gram, betel leaves, bottle gourd, corn oil, brewer’s yeast, pomegranate and pineapple.

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