How Do I Get Diabetes

Causes Of Type I and Type II

Diabetes can increase your risks of secondary ailments. It has been noted that diabetes' sufferers have an increased risk of cardiovascular diseases, high blood pressure, and stroke. Type 1 diabetics who do not obtain their regularly scheduled insulin shots can potentially slip into a diabetic coma or suffer from shock. If you suffer from type 2 diabetes, you can modify your diet to include foods that will regulate your insulin levels. Regardless of the type of diabetes, it can be managed. With the correct treatment, you can reduce complications and improve your overall quality of life. 

How Do I Get Diabetes: Causes of Type I and Type II

Type I diabetes typically occurred in children and young adults although the medical community is now finding it more and more in adults also. Previously referred to as "juvenile diabetes", type I diabetes sufferers are not able to utilize the hormone called insulin. This will require insulin shots on an almost daily basis.

The exact cause of Type I Diabetes is not known. The immune system of type I diabetes' sufferers will wrongly attack insulin because it sees it as an external pathogen (enemy). The islet cells in the pancreas will then be destroyed. Each individual will need to administer a specific dosage of insulin via syringe. Age, lifestyle, and the severity of their diabetes all play a part when it comes to dosages. Sometimes genetic and hereditary traits have been linked to type I diabetes. Exposure to certain viruses can also activate the illness. For your own safety, a good working relationship with your medical team is mandatory to get well and ultimately stay well if you are a type 1 diabetic.

Being overweight tends to be a common denominator when it comes to type II diabetes. Lack of exercise and a high body mass index tend to be coupled with diabetes. About 95% of diabetes cases in the United States comes from individuals who can be classified as obese. When you suffer from type II diabetes, your liver and muscle cells do not react appropriately to blood insulin. These cells cannot derive energy from stored insulin. When glucose (blood sugar) levels cannot be absorbed by the body's cells, then insulin levels tend to accumulate and spike. This is called hyperglycemia. Large amounts of stored fatty tissue make it harder for the body to utilize blood insulin, as well.

However, type II diabetes can also occur in individuals who are slim. This is common with people who are of old age. Like type I diabetes, this type of illness can also stem from a hereditary strain but it is not pre-determined you will get it just because you come from a diabetic family. A poor diet, a sedentary lifestyle, and excess body weight on the waistline increase the possibility of diabetes. But with care and attention to your diet, lifestyle, stress levels and sleeping habits many pre-diabetics have found it is easy to prevent the downward spiral to the type II diagnosis.

Don't Fall For A Bunch Of Advertising Gimmicks

Take a walk down the beverage aisle in a grocery store and if you haven't been in it recently, boy are you in for an eyeful. Shelves upon shelves, all of liquid beverages, all claiming to be low fat, all natural, low sugar, low calorie, low cholesterol and on and on.

Most people fall for all this information they read on the front label. An example, low cholesterol - there is no cholesterol in a liquid drink such as soda or juice so sure it's low - it's actually none.

Then low sugar is another good example. Yes, it might be low in sugar but check the label - how much high fructose corn syrup is in it?

Or another often used scenario, instead of using sugar, break the type of sweeteners up into 3, 4, or 5 different sweeteners in one product and then list them all on the label. But since you don't read the labels, how are you ever going to know they used 3 or 4 other sweeteners instead of just sugar? After all, the only thing printed on the front label is "Low In Sugar".

Here listed below is some other common scenes played out every day in the food manufacturing industry. Watch out for these traps and steer clear by making some other healthier choices.

• Don't end up paying for "alternative juice". How does this happen? Every beverage company knows apple juice and white grape juice are the cheapest kind of juices you can get. So, it is common practice to take one of these lower quality juices, add some flavoring oils and then market it as blueberry, pomegranate, strawberry kiwi etc.
• Using chemical fertilizers and pesticides has become such common practices in many countries, most fresh fruits and vegetables are already contaminated before they even make it to processing at the factory. Alleviate this, just buy the fruit itself, organic of course, and peel it (if necessary) and eat it right out of the skin itself.
• Starting to hit the shelves more and more is the claim "with Fiber". Since many people know the best source of fiber is in the unpeeled fruit, the skins of fruit or in the pulp in an orange or grapefruit they assume this means they are getting a minimally processed glass of juice. Check that label again and see just what you are getting. It is usually called maltodextrin, a man-made carbohydrate which your body is unable to digest thus blood sugar spikes is the undesirable final result.
• Fruit juice, health drinks, sports drinks, "straight from the field" labels and many like this all have one thing in common. Manufacturing knows people love the taste of sugar - it actually brings you back for more. So many of those healthy for you versions are so high in sugar, if you actually knew how to break those numbers down into the equivalent in your sugar bowl, you'd probably drink nothing but water ever again in your life.
• Food dyes and chemical colorings might be pretty but what are they made of? How about some crushed beetles (for red) while almost all the other FD&C colorings is a combination cocktail of industrial chemicals and flavorings.

So yes, the manufacturing community is often looking out for your interests. Unfortunately, that includes your interest in overspending and over-indulging on products which could never be considered good for anyone's health. Take some time and learn how you can help yourself and the family by making some of your own versions of a healthier for you beverage.

Cacao Content

If you happen to mention to someone the grocery list contains some kind of chocolate, usually the first thing that gets mentioned (especially if you are a diabetic), is find a variety with a high cacao content.

But to the normal everyday shopping consumer, what exactly does this mean?

All finished chocolates are a combination of several ingredients in different percentages. A finished piece will include a combination of:

• cacao content (this is the percentage of the chocolates weight that is actually from the cocoa bean itself)
• milk or milk products (could be fresh milk, cream, dried milk powders, whey etc)
• some type of sugar or sweetener
• vanillin, vanilla or another flavoring agent
• lecithin, an emulsifier which helps to "hold all the other ingredients together" in the finished product

So when a chocolate bar states a 70% cacao content, that means 70% of the ingredients of that finished bar is from the cocoa bean itself. The other 30% of the ingredients is a combination of the other four ingredients that are shown above.

A good quality dark chocolate, lower in sugar and with a strong chocolate flavor therefore usually ranges from the 70 to 80 and even up to 99% cacao. As an example, rarely does any milk chocolate piece ever exceed a 30 to 40% cacao content.

So, obviously, to receive the most beneficial cross of health-giving plant compounds, by finding and cultivating a relationship with a good quality dark chocolate, for the diabetic - and anyone else for that matter -  this leads to an increased resistance to future medical complications.

So the secrets to a dark chocolates health benefits is nothing more than finding a large percentage of deep, dark rich aroma and taste from a good quality cacao bean, actually on its shortest road straight from the plant. When you purchase or prepare your own sweet treats right from your own home with some great recipes,  maintaining health benefits becomes second nature right along with its many health benefits.

Can't you just smell...and taste that pure perfection on the tip of your tongue right now?

Doctor's Orders: Raise Your Fiber Intake

Your last appointment seems to have come down to nothing more than bad news. The doctor is telling you a whole list of lifestyle changes which will aid you in the future. But for now - the main concern is get more fiber in your diet.

Healthy servings of fiber will reduce your body's internal inflammation and also keep your digestive system running smoothly. Now that's preventative maintenance worth thinking about.

But most people immediately think this news means go home and start hitting the whole wheat and whole grain products. But this can be a very big mistake, especially for the diabetic. Even whole wheat bread, pasta, cereal and every other whole grain product, if eaten over recommended serving sizes, these products will drive your blood sugars sky high. (And who among us actually eats only 1/2 cup spaghetti and meatballs on spaghetti dinner night?)

So a few simple additions which are much better for your digestive health can be found in these:

• Organic berries, especially raspberries and blackberries, these boost your daily fiber intake by a whopping 8 grams/one cup serving size. Choose only organic berries though because all fruits are notoriously high in pesticides and chemicals during the growing season.



• Avocados are a package of nutrition all in its own skin. With 5 grams of fiber per 1/2 cup serving and they are full of monounsaturated fats (the good kind for our body), this small fruit is one delicious step to better health. Avocados also have the advantage they are so neutral in flavor, blend them into almost anything, cold or warm, and the avocado picks up the flavor of the surrounding dish itself. The advantage you get, it makes your finished dish nice and smooth and creamy.



• Beans and lentils are both demonized by so many nutritionists and doctors because of their higher carb counts but actually, when served simultaneously with a quality protein source, fresh beans/protein not only control the sharp blood sugar spikes, they have also served up to seven grams of fiber in only a 1/2 cup serving.



• Brussel sprouts aren't many people's favorites but that's because you always cook them the wrong way. Who wants soggy mushy vegetables?
  
  Try this instead, cut each globe in half and place them all in a bowl. Pour a little olive oil in and sprinkle with garlic powder (or your favorite seasoning), stir them up until every one is well coated and then dump this on a cookie sheet in a single layer. Place in a preheated 400 degree oven and let them roast for about 20 minutes. Stir them well and then roast another 10-15 minutes until lightly browned.
  
  They are absolutely delicious this way and you have just received up to 4 grams of fiber in just one healthy treat!



• Many people are familiar with the name flaxseed but how about chia (salba) seed? Flaxseed offers a respectable 2 grams per tablespoon but chia seeds come in at 11 grams in only a one ounce serving. Sprinkle finely ground flaxseeds or chia seeds (chia does not need to be ground before use) onto your salad, vegetables, in a smoothie, on a meat or egg salad, in your Jello, in some meatballs or in your baked goods. (When using chia though, raise your liquids intake tremendously to prevent  constipation.) As you can see, they can go everywhere and they do not affect the flavor of your meal.

Use caution though and gradually increase your fiber contents PLUS your liquids everyday if your body is not accustomed to increased levels of fiber. Fiber speeds the rate of elimination through your digestive system but it must have increased liquids to perform its duties properly.

Ancient Grains

More and more doctors have been diagnosing Celiac Disease, Gluten Intolerance, and Gluten Sensitivity in the recent years. With these diagnosis’ on the rise, eating gluten free has become increasingly more popular.

 Now we’ve all had grains such as wheat, corn, oats, and rice, however, after the diagnosis,  ancient grains are now regaining popularity and making their way into health food stores and some supermarkets. Ancient grains offer a more unique taste and are full of nutrients. Therefore this means ancient grains have been making a comeback here in the United States as well.

Now, you may be asking yourself, what exactly are ancient grains? Basically, ancient grains have been around for thousands of years and have been largely unchanged. Unlike wheat and corn, which have been bred in an overabundance in this country, they are also genetically modified thus they have not remained in their original state. 

Below here is a sampling of some of the most common ancient grains:

• Amaranth is a great substitute to make beer or bread products. If you combine this with brown rice you have a complete protein. It is also gluten free.
• Quinoa  is a great source of protein. It has a mild nutty flavor and a creamy, crunchy texture.  Often now being found in the standard supermarket, it is a great alternative for the high carbohydrate rice or pasta selections in a gluten free diet.
• Buckwheat, despite the name, contains no gluten what so ever. It also is high in all the essential amino acids.  It can actually be made into porridge, great used in salads, as a side dish, or as an oatmeal alternative.
• Millet has been known to be effective at preventing heart disease, type 2 diabetes and some forms of cancer. When prepared it is low in sodium and calories, no cholesterol and is gluten free. It has a fluffy or creamy texture depending on how it is cooked. It can be used  an alternative to rice or potatoes. 
• Kamut is believed to be first grown in Egypt or Asia. Kamut is much larger than common wheat and provides more protein and amino acids. Kamut can also help lower bad LDL-cholesterol and raise good HDL-cholesterol because it is high in essential fatty acids. Kamut is not gluten-free so should be avoided if you are on that particular diet. It's has a great source of thiamin, niacin, folate, riboflavin, vitamin B6, vitamin E, phosphorus, magnesium, complex carbohydrates, and zinc.
• Polenta  is made from whole grain yellow or white ground corn that has had the germ removed. This gluten-free grain is considered a complex carbohydrate and is very high in protein. It's a fantastic substitute to breads and pasta. Polenta is high in vitamin A and C. Iron, thiamin, zinc, phosphorous, and magnesium are also found in polenta. 
• Spelt does contain gluten, but it is a very low amount when you compare it to wheat. It is actually a great substitute often used to make bread for sandwiches. Many people with gluten sensitivity have found spelt can be safely added to their daily diet.
• Barley is the oldest of all the grains. It is great for soups, stews, and breakfast products. This selection is not available for the gluten free diet.
• Rye is often mentioned as better for Diabetics because it produces a lower insulin response compared to wheat.This also though is not gluten free.

Each variety does contain an assortment of our body’s essential nutritional values. The most common of the vitamins and minerals include magnesium, manganese, B complexes, and iron. Many of these, a lot of people are lacking within their bodies. 

  

So, the next time you step into your kitchen, think twice about these wonderful alternative grains. Grab your pot, pan, skillet, and spatula to make anything from breakfast to dinner. You can create a great twist on some all time favorite dishes that your stomach and your digestive system will love. 

Are Your Medications Safe?

Myself, I am a firm believer in many of the capabilities of alternative therapies.

Now understand, that doesn't mean they all work for everybody. Heck, conventional medicine doesn't have a 100% track record,

Knowledge and Experience Needed For Safety
Talk To A Professional

neither does alternative therapies. Unfortunately, neither does life!

But for many people, alternative therapies can and will be an acceptable alternative to many of today's common pharmaceutical medications.

So what angers me personally the most... from listening to many in the fields of medicine, research, the news media, the pharmaceutical industry, the FDA, the CDC and on and on, well they are all constantly telling us how dangerous supplements can be to our health!

Now don't get me wrong. If you are stupid enough to abuse them, well guess what? You get what you deserve.It might very possibly, depending on the variety you are abusing, be no different than a prescribed pharmaceutical.

But good quality vitamins, minerals and supplements are used by greater than 50% of the population each and every day. Unknowingly, many people are even using the "junk stuff" also. Many companies which know nothing about supplementation are now producing bottles of "junk" because they know the market is there.
And to date, how many CONFIRMED cases of death or major injury has there been contributed to the use of any kind of supplements? Absolutely ZERO!

Pharmaceutical medications can't even come close to staying below 500 thousand reported incidents each and every year!Can you see the difference here?

Yes, supplements are another form of medicine. They must therefore be used wisely - not abused, whether that's by lack of experience or knowledge. But to continuously criticize an industry that does help and bring relief to so many, all in the interests of greed by the mainstream medical community, to me, now that's the crime.

Animal Or Plant Milk - A World Of Alternative Sources

Walking through the dairy section at your local supermarket, I’m sure you are aware that there is only one kind of milk available in most markets, right? What is it, milk from a cow.

 

Did you know there are about 6,000 species of mammals that produce milk? Americans receive almost all of their dairy intake from cow's milk. Yet there are many other alternative sources of animal milk, most that can't be found at your local supermarket. You're going to have to dust off your passport though to find some of them.

Goat Milk

Goat's milk is gaining in popularity and in some countries it is the preferred milk. Goats eat less and occupy less grazing space than cows. It is believed that goat’s milk can be digested more easily and less people are allergic to it. Goat’s milk has about ten grams of fat per cup  (predominantly quality fats because goats in this country are not raised in “feedlot operations”, fed an un-natural diet and pumped full of antibiotics and growth hormones) compared to 8 to 9 grams in whole cow’s milk. Goat’s milk has less lactose which can benefit the lactose intolerant. Goat's milk is richer in calcium, and contains more vitamin B-6, vitamin A, potassium, niacin and copper.

Sheep Milk  

Sheep's milk is mainly used to make cultured dairy products. Cheeses made from sheep's milk include Feta, Roquefort, Manchego, Pecorino Romano, Pecorino Sardo, Ricotta, and Gbgjna. Some yogurts may also be made from sheep milk. Sheep produce much less milk than cows, but it is richer in fat, solids, and minerals which makes it great for making cheese. 

Camel Milk

Camel's milk is only used in the African deserts where the camel lives. Camel's milk is much thicker and higher in fat than cow's milk. It has a sweet-salty taste. People of desert countries drink the milk raw and dilute it with water. Cheese, butter and yogurt can be all made with camel's milk. It also can be used for cooking, as well. Because of public demand, it is becoming more available here in the USA  even though it is still hard to find.

Coconut Milk

Coconut milk has antiviral, anti-fungal, and antibacterial properties, which basically means it can boost your immune system in order to fight off infections. Many people who are troubled by animal milk have found they can safely use extra virgin, non-refined coconut milk. It is also used frequently as a medicinal aid plus a hair and skin care remedy by many people and corporations.

Almond Milk/Sunflower Milk

Sunflower and Almond milk are both aids in reducing cholesterol and they both provide your body with extra protein. Each contains important minerals such as magnesium, zinc, calcium, and phosphorus. Both of these also are lower in calories than regular cow’s milk plus higher in the quality mono-unsaturated fats so good for our body.

 Rice Milk 
Rice milk, brown rice in particular, is filled with B vitamins, which provides functional, usable energy.  It is also known as the least allergenic of all milk varieties but it is much higher in carbohydrates so diabetics must be extremely careful of portion sizes and over-use.
  
Soy Milk 
Soy milk is considered a good source of protein with 7 grams of protein per cup. Soy also supports and aids in the care of heart disease, menopause, and prostate cancer. The biggest drawback though in today’s current market, many varieties of soy milk are prepared from GMO ingredients. Care should be taken to source out and only buy an organic brand of soy milk.

Hemp Milk
 Hemp milk is also an up and coming variety because it is a good source of omega 3 fats, the kind often touted in wild-caught Alaskan salmon. For those with a dairy, soy or nut allergies, hemp milk makes an excellent alternative. 

Oat Milk 
Again caution must be watched to control serving sizes and repetition because oat milk is higher in calories than dairy milks but oat milk has the advantage it is higher in fiber than other varieties. Therefore for those who need dietary fiber or if you are having a battle with your cholesterol, oat milk may be an aid to a beneficial end for a healthier diet.
 

In addition, some of the plant-based varieties offer antioxidants as well.  But keep it in mind, it is also healthier for your system to have various foods in moderation on a weekly rotation than it is to use the same variety over and over again. 

Milk Does A Body Good, Right?

Now, you always hear that milk does the body good, but what does cow's milk actually give the body? Here are a few ways milk does not do the body good.

·         It will increase mucous in the body bothering sinus and respiratory conditions, especially those suffering from allergies or asthmatics

·          It is high in saturated fat, the wrong kind for a diabetic

·         Antibiotics and growth hormones are given to the cows to lactate unnaturally

·         It is one of the eight most common food allergens.

So you do the math and I believe you will understand, cow’s milk was made for the calf… not the human being. So which variety would you rather put on your morning meal?