منتدى ملائكه الرحمه
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| | Diabetes Mellitus - part 3 | |
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رشروشه Admin
عدد الرسائل : 4030 العمر : 36 العمل/الترفيه : المدير السٌّمعَة : 4 نقاط : 982 تاريخ التسجيل : 02/04/2008
| موضوع: Diabetes Mellitus - part 3 الجمعة 17 أكتوبر 2008, 22:21 | |
| C. VITAMIN E:
Vitamin E reduces oxidative stress, thus improving membrane physical characteristics and related activities in glucose transport.
This antioxidant promotes healing of diabetes-related lesions, whose cause is undetermined. Researchers have extensively investigated the possible effects of vitamin E supplementation on the cardiac autonomic nervous system in patients with type 2 diabetes and cardiac autonomic neuropathy. It was reported in the American Journal of Clinical Nutrition that daily vitamin E supplementation (600 mg) for 4 months improved the ratio of cardiac sympathetic to parasympathetic tone in patients with NIIDM. This effect might be mediated by a decline in oxidative stress. In short, Vitamin E (800 to 1200 I.U.) improves insulin action and prevents a host of long-term complications of diabetes including neuropathy.
In another study, 21 NIIDM patients with microangiopathic complications were divided into 2 groups, in which 11 patients took 900 mg of vitamin E daily and the other group of 10 diabetic patients took a placebo daily for 6 months. The vitamin E was provided in tablets containing 100 mg of dl-alpha-tocopheryl acetate. The mean age of these subjects was 58 years. This study showed that these diabetic patients had impaired erythrocyte osmotic fragility, and that pharmacological doses of vitamin E increased the resistance of erythrocytes to osmotic hemolysis in patients with microangiopathy.
Vitamin E also appears to play a significant role in the prevention of diabetes. Studies have shown that a low vitamin-E concentration was associated with a 3.9 times greater risk of developing diabetes.
D. Digestive enzymes:
Largely because of our modern diets, which are deficient in enzymes, most of us deplete our body's natural enzyme level as we age. Tests have shown that a 70-year-old person has only about half the enzyme level of a 20-year-old. A newborn baby has 100 times the enzymes levels of an elderly person! As we become enzyme-deficient, we age faster. Lack of enzymes also puts stress on vital organs like the pancreas, liver and spleen, causing a metabolic deficit.
Unfortunately, cooking any food at temperatures above above 116 degrees Fahrenheit kills all enzymes. All canned or bottled foods contain no enzymes because they are cooked before being processed.
Raw vegetables and fruits can be an excellent natural source of enzymes if they are allowed to ripen. Unfortunately, they contain no enzymes when they are picked "green" (often the case in supermarkets because they have to be transported over long distances). Enzymes can only develop when they ripen on the plant. Irradiating food, or treating it with preservatives can also kill enzymes.
Enzymes in raw food can actually digest as much as 75 percent of the food itself without the help of enzymes secreted by your body. Without sufficient enzyme levels, the foods you eat can't be completely broken down and absorbed. Diabetics have a greatly weakened state of their pancreas and digestive tract. Two common deficiencies in the diabetic are lipase and amylase.
Lipase. The lipase level in the pancreatic juice of many diabetics was found to be decreased. Most people associate diabetes with sugar intolerance, but fat intolerance is the major enzyme culprit. The inability to digest fat interferes with insulin metabolism and the transport of glucose into the cell by insulin. Lipase breaks down neutral fats (triglycerides) into glycerol (an alcohol) and fatty acids (see quick definition). Lipase deficiency is therefore associated with diabetes and glucosuria (sugar in the urine without symptoms of diabetes).
Amylase. Researchers have shown that over 80% of the diabetics examined had a deficiency of amylase in their intestinal secretions. Amylase supplementation has been associated with increased utilization of sugar and lowered blood sugar levels in diabetics.
E. Magnesium:
Magnesium is involved in many areas of glucose metabolism. Its deficiency is common among diabetics. Supplementation of magnesium may prevent some of the complications of diabetes, such as retinopathy and heart disease. The RDA for magnesium is 350 mg day for adult males and 300 mg for adult females. The diabetic may need 700 mg. The average diet contains about 200 mg a day, so the majority of adults are deficient. Magnesium occurs abundantly in whole foods such as seeds, nuts, whole grains, and green leafy vegetable, but food processing takes out a large portion. In addition to magnesium at least 50 mg of vitamin B6 should be taken, as the level of intracellular vitamin B6 appears to be linked to the magnesium content of the cell. Without adequate B6, magnesium's entrance into the cell is impaired. [/size]
2. Auxiliary Supporting nutrients
A. ALPHA-LIPOIC ACID: Lipoic Acid is an antioxidant that is especially effective for the treatment of diabetic poly neuropathy- the nerve degeneration that often accompanies diabetes - which causes pain, tingling, and numbness in the hands and feet. Red and organ meats are the richest dietary sources, but it is also found in carrots, yams, beets, and spinach. Take 300-500 mg a day.[/size]
B. BITTER MELON: A member of the squash family, this plant normalizes glucose levels and is used as the sole remedy for diabetes in some parts of China and India. Clinical trials have shown good results with NIIDM who were given 2 ounces of the juices. Drink 2 ounces of the juice daily for the first week, and then increase the dose to 8 ounces.
C. BLUEBERRY: Incorporating this fruit into your diet on a regular basis helps protect your arteries and nerves from damage due to diabetes. Eat at least 1/2 cup of fresh berries every day, or take 25 mg capsules two times a day.
D. Bilberry (European Blueberry) This is a plant from Europe. Bilberry leaf tea has a long history of folk use in the treatment of diabetes. This use is supported by research which has shown that an oral intake reduces blood sugar levels in normal and diabetic animals. Bilberry flavonoids (anthocyanosides) have been shown to increase intracellular vitamin C levels, decrease the leakiness and breakage of small vessels commonly associated with vascular damage from diabetes, has an affinity for blood vessels of the eye and retina, and improves circulation t the retina. This affinity is consistent with several clinical trials showing positive results with diabetic retinopathy. The dose widely used in Europe is standardized to contain 25% anthocyanidine. Take 50 mg to 100 mg three times a day.
E. VITAMIN A: This antioxidant helps convert beta-carotene efficiently, which reduces the risk of blindness in diabetics. Foods rich in vitamin A include green leafy vegetables, sweet potatoes, fish, watermelon, and cantaloupe. Take 2,500 I.U. daily.
F. ZINC: Diabetics typically excrete excessive amounts of zinc in the urine and therefore require supplementation. Taken daily, this mineral helps control blood-sugar levels. Take 30 mg a day.
G. GINKGO BILOBA: Gingko has been shown to improve cerebral and peripheral vascular blood flow. This is important for diabetics who commonly suffer from peripheral vascular insufficiency. Dosage is standardized to contain 24% gingko flavoglyosides. Take 40 to 80 mg three times a day.
H. GYMNEA SYLVESTRE: This Ayurvedic medicine has been used in India for centuries to improve blood-sugar levels. It works to regenerate the insulin-producing beta cells in the pancreas. Gymnea extract has shown positive clinical results in reduce blood sugar in both Type I and II diabetics. It is interesting to note that no blood-sugar-lowering effect is seen in healthy volunteers. Take 200 mg 1 -2 times a day.
I. Vitamin B12: Vitamin B12 supplementation has been used successfully to treat diabetic neuropathy. Vitamin B12 deficiency is characterized by numbness of the feet, pins-and-needles sensation, or a burning feeling - common symptoms of diabetic neuropathy. Oral supplementation with 500 to 2,000 mcg per day is usually sufficient.
J. Vanadium: The amount of vanadium we get in our diet appears to be 50-60 mcg. In the therapeutic use in diabetes management, dosage required is often 1000-fold greater. Unfortunately, vanadium compounds have not been extensively tested in clinical trails. The use of vanadium for treatment of diabetes should best be taken under the supervision of a knowledgeable physician.
K. FISH OILS: These oils help improve insulin efficiency by enhancing blood flow to arteries and reducing the clumping of red blood cells. Coldwater fish, such as salmon, are a good source, or you can take 500 mg capsules twice a day, or simply eat 8-12 ounces of fish per week.
عدل سابقا من قبل رشروشه في الجمعة 17 أكتوبر 2008, 22:28 عدل 1 مرات | |
| | | رشروشه Admin
عدد الرسائل : 4030 العمر : 36 العمل/الترفيه : المدير السٌّمعَة : 4 نقاط : 982 تاريخ التسجيل : 02/04/2008
| موضوع: رد: Diabetes Mellitus - part 3 الجمعة 17 أكتوبر 2008, 22:23 | |
| Attention
Because of tremendous individual variation, the use of nutritionals should therefore be personalized for your body. One person’s nutrient can be another person’s toxin. If you have a specific health concern and wish my personalized nutritional recommendation, write to me by clicking here.
3. Diabetic Low Glycemic Index Diet: Dietary control of diabetes comes down to 2 simple principles:
a. Eat less (fewer calories) to maintain ideal body weight.
b. Eat low glycemic index foods that do not turn into sugar quickly
The Glycemic Index (GI)
The glycemic index represents the magnitude of the increase in blood glucose that occurs after ingestion of the food. This index measures how much your blood sugar increases in the two or three hours after eating.
When you make use of the glycemic index to prepare healthy meals, it helps to keep your blood sugar levels under control. GI tends to be lower for foods that are present in relatively large particles, minimally processed, and are ingested along with fat and protein.
Below are the general guidelines to what is considered high or low Glycemic Index (GI) foods.
High GI Foods
The following foods are considered unacceptable:
• Foods containing sugar, honey, molasses, & corn syrup.
• Breads - all white breads, all white flour products, corn breads
• Grains - rice, rice products, millet, corn, corn products
• Cereals - all cereals except those on the Low GI List below
• Pasta - thick, large pasta shapes
• Fruits - bananas, watermelon, pineapple, raisins
• Vegetables - potatoes, corn, carrots, beets, turnips, parsnips
• Snacks - potato chips, corn chips, popcorn, rice cakes, pretzels
• Alcohol - beer, liqueurs, all liquor except red wine
Low GI Foods
Look at what you can have:
• Breads - whole rye, pumpernickel, whole wheat pita
• Grains - barley, bulgur, kasha
• Cereals - Special K, All Bran, Fiber One, regular oatmeal
• Pasta - whole-wheat pasta, bean threads
• All meats
• All dairy products (no sugars)
• Whole Fruits - all except the High GI fruits above
• Green leafy Vegetables - all except the High GI vegetables listed above
• Snacks - nuts, olives, cheese, pita chips, fried pork rinds
• Alcohol - red wine
• Misc. - olives, eggs, peanut butter (no sugar)
Anti-Aging Food Pyramid for Diabetes
This Diet consists of 50-55% complex carbohydrates of low glycemic type (whole fruits, above ground vegetables, whole grains), 20-25% protein (preferably from plant sources), 25-30% fat. The normal 5% sweets, candies and dessert should be avoided.
There are three major layers to the Anti-Aging Food Pyramid. They are divided into daily, 2-3 times a week, and weekly layers. Imagine a pyramid with three layers, each layer getting much narrower as it gets closer to the tip.
The daily broad base layers of the pyramid starts with 10 glasses of pure filtered water a day and complex carbohydrates supplying up to 55% of the calories These carbohydrates are those of low glycemic index type - barley, cereal, legumes, and above ground vegetables. A limited amount of nuts, which is a fatty food, is also included in this first base layer. Three servings of vegetables should be eaten daily. High glycemic index complex carbohydrates such as wheat, rice, and corn should be restricted. Moderate amounts are acceptable if they are mixed with fat and protein.
Eggs also form part of the base layers. It is a good protein source. One egg per day is acceptable (including those used in cooking and baking). Organic eggs are the best.
Olive oil and fats from fish; nuts are part of this daily layer. 25-30% of the calories in your comes from fats. The fats in the diet should come mainly from olive oil, which is high in monounsaturated fats and also a good source of antioxidant. Some come from the fish, poultry and meat consumed.
The second layer is a much smaller layer containing protein food from fish and poultry. You should eat from this group 2-3 times a week. Fish should be those that live in deep and cold water, such as salmon and tuna. Poultry should preferably come from free-range chickens.
The third layer, which is very small, contains foods that one should eat 1 time a week. These include sweets, red meat (lean). If blood sugar is severely impaired, sweets should be avoided altogether.
Diet Tips for Diabetes Mellitus
a. Reduce overall fat, especially trans- fat commonly found in fried food so the overall calories is immediately reduced, as a result, weight loss is inevitable. Use oils or foods that are high in Omega-3 fatty acid, such as olive oil, rapeseeds oil, flaxseed and flaxseed oil, for they lower insulin requirements.
b. Eliminate refined carbohydrates and sugar from your diet, as they increase the blood sugar immediately. Substitute complex carbohydrates that have lots of fiber. Beware that sweet snacking is a frequent behavior at times of stress. Fruit should be the major source of sweetness in your diet, as they are low in calories, high in fibers, and many other minerals and vitamins which are essential for keeping the body healthy.
c. Watch the glycemic Index (a rating system to measure food's effects on blood sugar levels) of the carbohydrates that you consume. The higher the glycemic index, the more pronounced the food will have on your blood sugar, and scientific studies have shown that leads to excessive food intake in obese subjects.
d. Celery, Bitter Melon, Onion, Garlic, Globe Artichoke, Jerusalem artichoke, Asparagus and Spinach are vegetables that alleviate Diabetes Mellitus.
f. Refrain from excessive protein in your diet. Try meat substitutes or non-animal protein foods such as legumes tofu. Eat more fish, chicken and very little red meats (12-16 oz. per month). Legumes are excellent insulin regulators.
g. Split your menu into 6 small meals per day, rather than the traditional 3 square meals. This way, you will maintain a balance in your blood sugar and the level of nutrients in your body throughout the day.
4 . Exercise
No diabetes program is complete without a well-balanced exercise program. While most people think of exercise as a way to reduce body weight (especially since 80% of diabetes are obese), exercise does much more, including reducing insulin resistance and impotence. Numerous studies have confirmed that exercise can cause a reduction in insulin resistance and thus diabetes. For example, a study was conducted on 5,159 men aged 40 to 59 years with no history of coronary heart disease, type 2 diabetes or stroke. During an average follow-up period of 16.8 years, there were 616 cases of major coronary heart disease cases and 196 incident cases of type 2 diabetes. Risk decreased progressively for type 2 diabetes, according to the Archives of Internal Medicine 2000 (160:2108-2116).
A well-balanced exercise must include three components:
a. Flexibility training
b. Cardiovascular training.
c. Strength training.
Ideally, about 2000 calories should be burned per week. Working out with 30 minutes of aerobics exercise at moderate intensity 5 times a week plus 15-20 minutes of strength training 3 times a week will accomplish this goal.
5. Prescription Medications
If the above protocol fails, drugs and insulin have to be used. Oral Medications commonly prescribed fall into one of 4 categories:
A. Medications that Increase the Insulin Output by the Pancreas, such as chlorpropamide and tolbutaminde, glyburide, glipizide, and glimepiride.
B. Medications that decrease the amount of glucose coming from the liver such as metformin (Glucophage). Metformin does not alter concentrations of insulin in the blood and, therefore, rarely causes low blood glucose levels.
C. Medications that increase the sensitivity of cells to insulin, such as Troglitazone (Rezulin) which was taken off the market in March 2000 due to liver toxicity, or rosiglitazone (Avandia) whose long-term safety profile is not known.
D. Medications that Decrease the Absorption of Carbohydrates from the Intestine such as Precose. Precose has significant gastrointestinal side effects. Abdominal pain, diarrhea, and gas are common and are seen in up to 75% of patients.
Summary:
Type 1 Diabetes Mellitus is a disease that requires insulin to sustain life.
Type 2 Diabetes Mellitus (NIIDM) is a disease that is largely curable.
Treatment of NIIDM from a drug-free perspective includes a protocol consisting of 3 steps taken concurrently:
1. Diet of low glycemic index food to reduce sugar imbalance.
2. Exercise to maintain ideal body weight and reduce insulin resistance.
3. Nutritional Supplements, including: Chromium Polynicotinate 400- 1200 mcg a day, Vitamin C 1- 2 grams a day, Vitamin E 800-1200 I.U. a day, and magnesium 200-300 mg two to three times a day.
Auxiliary supplements include alpha lipoic acid 300-500 mg a day, bitter melon 2 ounces a day, blueberry 25 mg two times a day, vitamin B12 500- 2000mcg a day, and gingko biloba 40 to 80 mg three times a day.
If the above fails to control blood sugar, prescription medications should be considered. Conversely, those who are already on medications may be weaned off slowly under the supervision of a physician and following the above protocol. | |
| | | | Diabetes Mellitus - part 3 | |
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