healing diabetes naturally -- LONG

[Guest guest]

Here are natural methods for trying to 'cure" but not just cover diabetes. Maybe they would help yours? - JoAnn Guest Wednesday, October 20, 2004 9:24 PM Diabetes: Drugs Won't Solve the Problem Drugs Won't Solve the Problem JoAnn Guest Oct 20, 2004 21:13 PDT The Standard American Diet (SAD)is loaded with foods that combine simple carbohydrates with fats. This combination is found in most fried foods, candy, cookies, cakes, sweet rolls, etc. When simple sugars and heated fats are consumed together, not only will you experience dramatic increases in blood fats, but also fat storage, weight gain, and a decreased metabolic

rate. Drugs Won't Solve the Problem Over the last decade or so, the public has been lured into a false sense of security when it comes to diabetes. The pharmaceutical companies and conventional medicine have promoted the idea that diabetes is a "controllable" problem. Most people now think that diabetes is something about as serious as high blood pressure. Simply by taking a few pills each day, everyone can go on their merry way without any additional consequences. Don't you believe it. Although the general public will never realize it, the pharmaceutical companies will conduct one of the biggest marketing scams of all time over the next five or ten years. Millions of younger and younger individuals in this country will begin to develop diabetes. In fact, thanks to things like soft drinks, or "liquid

candy," it's already happening. The average teenage boy now drinks 3.5 twelve-ounce sodas a day (one out of ten drinks 7 cans a day). Each of these sodas has the equivalent of 10 teaspoons of sugar. Girls in the same age group drink an average of 2.5 cans a day. Overall, each American drinks over 54 gallons of soda per year. And sodas are just one source of sugar. Statistics show that average yearly consumption of total (not just added) sugar in this country is now over 152 pounds per person. Over 16 percent of our calories now come from refined sugar and that doesn't include the sugar which naturally occur in things like milk, fruit juice, fruit, etc. The handwriting is on the wall. Diabetes is going to be a huge problem in the years to come. And by downplaying its seriousness and marketing a magic pill

instead of lifestyle changes, the drug companies are going to make billions. Meanwhile, the average person on the street won't have a clue that there was a connection between his morning soda and sweet roll and his heart attack until it's way too late. Uncontrolled blood sugar levels interfere with fat metabolism. As blood sugar levels rise unabated, the body converts these sugars into fatty compounds called triglycerides. Triglycerides slow the blood flow in the smaller arteries and arterioles by making the blood thicker and stickier. As the oxygen-carrying blood fails to reach various parts of the body in time, the damage begins to mount. The areas supplied by the smallest blood vessels begin to suffer first. The vision deteriorates. Strokes occur. Kidneys begin to fail. Cardiovascular disease becomes

evident. Numbness, tingling and pain begins to occur in the lower extremities followed by the necessary amputation of the toes, feet or lower limbs. Diabetes is a slow, quiet, progressive disease. It's not something that will go away on its own, and you must understand that it can't be cured using conventional medications. To prevent or treat the disease, you have to make some changes in both your diet and lifestyle. The half-dozen or so I've spelled out in this issue will do the trick--if you start them soon enough. If the nutrition "authorities" adopted these simple guidelines today, diabetes could be prevented, reversed, and/or eliminated. Best of all, it doesn't require some rare, outrageously expensive magic bullet or treatment program to stop diabetes. Lifestyle and diet changes are a cure we can all

afford. In discussing the necessary herbs and nutrients for dealing with diabetes and blood sugar problems, it's difficult to recommend exact dosages. Daily dosages will vary from one individual to another, depending on the severity of the problem. If you have diabetes or blood sugar problems that have necessitated the use of medication, don't stop your medication abruptly or on your own. Dietary Fiber: Sulphur-Rich Foods Beneficial for Diabetes! I am of the opinion that the correct diet can be very beneficial in controlling and reversing diabetes. As for carbs, there is a vast difference in various carbs and I find that one just cannot put them all into the same category when evaluating their effects on glucose levels. One group of Type I diabetics (those who required daily insulin injections) cut back on

their need for insulin by as much as 38 percent when put on a bean-rich diet. And.most of the Type II diabetics were able to stop insulin injections entirely. Cabbage,cauliflower, broccoli,lettuce (Romaine) and celery all contain sulfur compounds that decrease blood-sugar levels. Cabbage in particular, seems to delay dextrose absorption. Oddly, string bean juice, which is rich in magnesium and calcium, mushrooms, potassium, magnesium and vitamin A, has been found to help restore the liver, spleen and pancreas which secrete digestive enzymes and the hormone insulin. Pancreatic enzymes are also helpful in some cases. Apples stabilize blood sugar levels and cholesterol levels. Apples are good news for diabetics, hypoglycemics and others who are extra- sensitive to blood sugar highs and lows. The high fiber and pectin

content of an apple helps keep blood sugar levels steady. And, by the way, a well-balanced blood sugar level naturally curbs your appetite. You can boost the pectin power of an apple by finely chopping the pulp . This makes the apple easier to digest so that it can go to work faster washing out cellular fats. Oddly enough, Organic Soybeans keep insulin levels down and blood sugar under control. If one tries this approach however, I would recommend using only black soybeans,scrupulously avoiding any genetically altered products! Numerous studies confirm that Chromium Picolinate is essential to maintain Healthy Glucose levels and to store Glycogen. In addition, the following Minerals/Herbs are also beneficial: Natural Vitamin E supplements (400 IU 2x daily),Alfalfa(in any form), Fenugreek Seeds (this can be

obtained in supplement form),Gymnemre sylvestre,Juniper berry, Vanadyl Sulfate, Alpha-Lipoic Acid and Brewers Yeast are all important aids in maintaining normal sugar levels and as a deterrant to chronic disease! I would add to this list the following: Gourdin, Bitter Melon http://www.herbscancure.com/diabetes.htm --- Dietary Soluble Fiber, Oats, & Oat Bran- Rush Presbyterian-St. Luke's Medical Center, Chicago, Illinois, USA. --- Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than

insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect. How does soluble fiber help? Soluble fiber along with complex carbohydrates (starches) can make the hormone insulin work better. Persons with diabetes often have sharp rises of blood sugar following meals. Increased soluble fiber in meals slows down the release of food into the intestine and keeps the blood sugar from rising so rapidly. How do soluble fibers lower cholesterol? Soluble fiber forms a gel that binds with certain digestive acids made from cholesterol in the liver, and then takes the acids away in the stool. In response- your liver draws cholesterol from your blood to make more acids, thus lowering your blood cholesterol. How does soluble fiber regulate blood sugar? .Soluble fiber

slows the passage of food into the intestine, leading to greater control over the amount of glucose entering the blood stream. -Soluble fiber slows absorption of blood sugar from the small intestine, making sugar levels easier in control, it slows down the digestion of carbohydrates,which results in better glucose metabolism. .Higher consumption of sugary processed foods can cause drastic highs and lows in your insulin levels. By controlling blood sugar, soluble fiber takes the edge off your cravings. This makes it a lot easier to avoid snacking on high calorie foods. It also *improves* mineral *absorption* by slowing down the passage of food into the colon. Better mineral "absorption" leads to smooth functioning of many enzymes and hormones, which play an active role in nutrient

absorption and effective digestion. What is the best available soluble fiber? Soluble fiber is found in oats, oatmeal, oat bran, dried beans, legumes, barley,buckwheat, psyllium, guava fruits, figs and the pectin found in fresh organic fruits. Usually, soluble fiber is hard to get from foods. Normal food has a very small percentage of soluble fiber. The whole grain with the highest level of soluble fiber is oat bran, which has about 14% soluble fiber. All other whole grains contain much less soluble fiber than oat bran. Diabetes: Fiber- rich Fruit --- Eating carbohydrate-containing foods, whether high in sugar or high in starch (foods such as bread, processed breakfast

cereals, and white rice), temporarily raises blood sugar and insulin levels. People eating large amounts of foods with high glycemic indices (such as those mentioned above), have been reported to be at increased risk of type 2 diabetes. On the other hand, eating a diet high in carbohydrate-rich foods with low glycemic indices is associated with a low risk of type 2 diabetes. Unprocessed beans, peas, fruit, and oats, have low glycemic indices, despite their high carbohydrate content, due mostly to the health- promoting effects of soluble fiber. Most doctors recommend that people with diabetes cut intake of sugar from snacks and processed foods, and replace these foods with high- fiber, whole foods. This tends to lower the glycemic index of the overall diet and has the additional benefit of increasing

vitamin, mineral, and fiber intake. The increase in dietary fiber is accomplished exclusively through the consumption of foods naturally high in fiber-such as leafy green vegetables, whole grains and fruit-to a level beyond that recommended by the ADA. All participants received both the ADA diet (providing 24 grams of fiber per day) and the high- fiber diet (providing 50 grams of fiber per day), for a period of six weeks. After six weeks of following each diet, tests were performed to determine blood glucose, insulin, cholesterol, triglyceride, and other values. When glucose levels were monitored over a 24-hour period, participants eating the high-fiber diet had an average glucose level that was 10% lower than participants eating the ADA diet. Insulin levels were 12% lower in the group eating the

high-fiber diet compared to the group eating the ADA diet, indicating a beneficial increase in the body's sensitivity to insulin. Moreover, people eating the high-fiber diet experienced significant reductions in total cholesterol, triglycerides, and LDL ("bad") cholesterol compared to those eating the ADA diet. They also had slight decreases in glycosylated hemoglobin, a measure of chronically high blood glucose levels. High-fiber supplements, such as psyllium, guar gum (found in beans), pectin (from fruit), and oat bran have improved glucose tolerance in several studies. Positive results have also been reported with the consumption of 1- 3 ounces of powdered fenugreek seeds per day. Focus should be placed on fruits, vegetables, seeds, oats, and whole- grain products. Eating fish also may afford some

protection from diabetes. Incorporating a fish meal into a weight-loss regimen was more effective than either measure alone at improving glucose and insulin metabolism and high cholesterol.33 Vegetarians have been reported to have a low risk of type 2 diabetes When people with diabetic nerve damage switch to a vegan diet (no meat or dairy), improvements have been reported after several days. In one trial, pain completely disappeared in 17 of 21 people. Fats from meat and dairy also contribute to heart disease, the leading killer of people with diabetes. Vegetarians eat less protein than do meat eaters. The reduction of protein intake has lowered kidney damage caused by diabetes and also improve glucose tolerance. Diets high in fat, especially saturated fat, worsen glucose tolerance and increase

the risk of type 2 diabetes, an effect that is not simply the result of weight gain caused by eating high-fat foods. Saturated fat is found primarily in dairy fat, and dark meat and skins of poultry. Glucose intolerance has been much improved by diets high in monounsaturated oils (extra virgin olive, macademia nut, avocado oils) There is often difficulty in changing the overall percentage of calories from fat and carbohydrates in the diets of people with type 1 diabetes. However, modifying the `quality" of the dietary fat is achievable. In adolescents with type 1 diabetes, increasing monounsaturated fats relative to other fats in the diet is associated with better control over blood sugar and cholesterol levels. Should children avoid milk to prevent type 1 diabetes? Worldwide,

children whose dietary energy comes primarily from dairy products have a significantly higher chance of developing type 1 diabetes than do children whose dietary energy comes primarily from vegetable sources. Countries with high milk consumption have a high risk of type 1 (insulin-dependent) diabetes. Animal research also indicates that avoiding milk affords protection from type 1 diabetes. Milk contains a protein that is related to another protein in the pancreas, the organ where insulin is made. Some researchers believe that children who are allergic to milk may develop antibodies that attack the pancreas, causing type 1 diabetes. Several studies have linked cows' milk consumption to the occurrence of type 1 diabetes in children.Some children who drink cows' milk produce antibodies to the milk, and it has been

hypothesized that these antibodies can cross-react with and damage the insulin-producing cells of the pancreas. A study of Finnish children (including full-term children with diabetes) showed that early introduction of cows' milk formula feeding before three months of age (vs. after three months of age) was associated with increased risk of type 1 diabetes. Exercise helps decrease body fat and improve insulin sensitivity. People who exercise are less likely to develop type 2 diabetes than those who do not. People with diabetes who smoke are at higher risk for kidney damage, heart disease, and other diabetes-linked problems. Smokers are also more likely to develop diabetes; therefore, it is important to quit smoking. Nutritional supplements that may be helpful: Medical reports dating back to 1853, as well as modern

research, indicate that chromium- rich brewer's yeast (9 grams per day) can be useful in treating diabetes. Chromium supplements improve glucose tolerance in people with both type 2108 and type 1 diabetes, apparently by increasing sensitivity to insulin. Chromium improves the processing of glucose in people with prediabetic glucose intolerance and in women with diabetes associated with pregnancy. Chromium even helps healthy people, although one such report found chromium useful only when accompanied by 100 mg of niacin. Chromium may also lower total cholesterol, LDL cholesterol, and triglycerides (risk factors in heart disease). The typical amount of chromium used in research trials is 200 mcg per day, although as much as 1,000 mcg per day has been used. Chromium is a trace mineral and should be regarded as

such. Supplementation with chromium or brewer's yeast could potentially enhance the effects of drugs for diabetes (e.g., insulin or other blood sugar-lowering agents) and possibly lead to hypoglycemia. Therefore, people with diabetes taking these medications should supplement chromium or brewer's yeast only under the supervision of a doctor. People with diabetes tend to have low magnesium levels. Double-blind research indicates that supplementing with magnesium overcomes this problem. Magnesium supplementation has improved insulin production in elderly people with type 2 diabetes.123 However, one double-blind trial found no effect from 500 mg magnesium per day in people with type 2 diabetes, although twice that amount led to some improvement. Alpha lipoic acid is a powerful natural antioxidant. Preliminary

and double-blindtrials have found that supplementing 600-1,200 mg of lipoic acid per day improves insulin sensitivity and the symptoms of diabetic neuropathy. Supplementing with 4 grams of evening primrose oil per day for six months has been found in double-blind research to improve nerve function and to relieve pain symptoms of diabetic neuropathy.139 Glycosylation is an important measurement of diabetes; it refers to how much sugar attaches abnormally to proteins. Vitamin E supplementation reduces this problem in many studies. Vitamin E appears to lower the risk of cerebral infarction, a type of stroke, in people with diabetes who smoke. A review of a large Finnish study of smokers concluded that smokers with diabetes (or hypertension) represent a subset population that can benefit from small amounts of

vitamin E (50 IU per day) without experiencing an increased risk of bleeding. Whole slices, extracts and juice of bitter melon may improve blood-sugar control in people with type 2 diabetes, according to preliminary trials. Preliminary trials and at least one double-blind trial have shown that large amounts of onion can lower blood sugar levels in people with diabetes. The mechanism of onion's blood sugar- lowering action is not precisely known, though there is evidence that constituents in onions block the breakdown of insulin in the liver. This would lead to higher levels of insulin in the body. Bilberry may lower the risk of some diabetic complications, such as diabetic cataracts and retinopathy. One preliminary trial found that supplementation with a standardized extract of bilberry improved signs of

retinal damage in some people with diabetic retinopathy.269 Ginkgo biloba extract may prove useful for prevention and treatment of early-stage diabetic neuropathy, though research is at best very preliminary in this area. Animal studies and some very preliminary trials in humans suggest reishi may have some beneficial action in people with diabetes. - The Importance of Nuts and Seeds in the Diabetic Diet --- A nut commonly refers to the shell-encased seeds of a tree, however, one of the chief foods that we consider as a nut, the peanut, does not fit the strict definition of a nut as it is actually a "legume". In the United States, peanuts are by far the leading nut crop as they account for

greater than 70% of the yearly nut production. Peanuts are followed by almonds, walnuts, and pecans. Moderators note: Peanuts are genetically modified so it is especially important to obtain organically grown peanuts and peanut butters without hydrogenated oils. Unfortunately, most nuts are being consumed after they have been fried in harmful fat and salted or as ingredients in cookies, candies, and confections. I definitely advocate the use of mostly raw or fresh raw nuts and seeds rather than commercially roasted and salted nuts and seeds. Health benefits As more Americans are seeking healthier food choices, nut and seed consumption is on the rise. Nuts and seeds provide excellent human nutrition, they are especially good sources of essential fatty acids, vitamin E, protein, and minerals. They also provide valuable fiber

components, important phytonutrients in nuts and seeds include 'protease inhibitors' (cancer blockers), ellagic acid, and other 'polyphenols'. Because of the high oil content of nuts and seeds, one would suspect that the frequent consumption of nuts would increase the rate of obesity. But, in a large population study of 26,473 Americans it was found that the people who consumed the most nuts were less obese. A possible explanation is that the nuts produced satiety, a feeling of appetite satisfaction. This same study also demonstrated that higher nut consumption was associated with a protective effect against heart attacks (both fatal and nonfatal). Four other large studies, including the Nurses Health Study, the Iowa Health Study, and the Physicians Health Study, all found that nut consumption is linked

to a lower risk for heart disease. Researchers who studied data from the Nurses Health Study estimated that substituting nuts for an equivalent amount of carbohydrate in an average diet resulted in a 30% reduction in heart disease risk. Researchers calculated even more impressive risk reduction--45%-- when fat from nuts was substituted for saturated fats (found primarily found in meat and dairy products). Nuts Provide "Arginine" Nuts are the best dietary source for arginine - an amino acid that plays an important role in wound healing, "detoxification" reactions, immune functions, and promoting the secretion of several hormones including insulin and growth hormone. Recently there has been a considerable amount of scientific investigation regarding arginine's role in the formation of nitric oxide.

This compound plays a central role in determining the tone of blood vessels. Specifically, it exerts a relaxing effect on blood vessels thereby improving blood flow. Normally, the body makes enough arginine, even when the diet is lacking. However, in some instances the body may not be able to keep up with increased requirements and higher dietary intakes may prove useful. Arginine supplementation has been shown to boost 'immune function' and be beneficial in a number of cardiovascular diseases including angina pectoris, congestive heart failure, high blood pressure, and peripheral vascular insufficiency (decreased blood flow to the legs or arms). By increasing nitric oxide levels, arginine supplementation improves blood flow, reduces blood clot formation, and improves blood fluidity (the blood becomes less viscous and, therefore,

flows through blood vessels more easily). The degree of improvement offered by arginine supplementation in angina and other cardiovascular diseases can be quite significant as a result of improved nitric oxide levels. These benefits may also be attainable by eating foods high in arginine like nuts. Nut Consumption and Diabetes Risk Nut consumption has also been shown to lower the risk for diabetes. This benefit may relate to their ability to improve cell membrane structure and function. According to modern pathology, or the study of disease processes, an alteration in cell membrane function is the central factor in the development of virtually every disease. As it relates to diabetes, abnormal cell membrane structure due to eating the wrong "types" of 'fats' lead to 'impaired' action of insulin. The type of

dietary fat profile linked to type 2 diabetes is an abundance of 'saturated' fat and 'trans fatty' acids (hydrogenated fats in margarines and other foods) along with a relative 'insufficiency' of "monounsaturated" (present in EV Olive Oil, Avocadoes, and Sesame Oil) and omega-3 fatty acids. One of the key reasons appears to be the fact that since dietary fat determines cell membrane "composition" such a dietary pattern leads to reduced membrane 'fluidity' which in turn causes reduced insulin binding to receptors on cellular membranes and/or reduced insulin action. Particularly harmful to cell membrane function are margarine and other foods containing trans fatty acids and partially hydrogenated oils. In contrast, to the dampening of insulin sensitivity caused by margarine and saturated fats, clinical

studies have shown that monounsaturatedfats and omega-3 oils improve insulin action. Adding further support is that fact that population studies have also indicated that frequent consumption of "monounsaturated" fats such as extra virgin olive oil, nuts, and certain nut oils and omega-3 fatty acids from cold water fish protect against the development of type 2 diabetes. For example, one recent study showed that that consumption of nuts was "inversely" associated with risk of type 2 diabetes, independent of known risk factors for type 2 diabetes, including age, obesity, family history of diabetes, physical activity, smoking, and other dietary factors. What the term inversely associated means is that the higher the intake of nuts, the less likely a woman

would develop type 2 diabetes. What was really amazing was that this relationship was seen even in woman who were "obese". In addition to nut consumption, in order to improve cell membrane structure and function I recommend using a pharmaceutical grade fish oil supplement. The benefits of the omega-3 oils from fish oils well known. Adding a fish oil supplement to your daily routine provides extra insurance that you are getting sufficient levels of these important oils. We recommend one capsule daily for general health, if greater support is needed the dosage increases to two to three capsules daily. Cooking with Nut Oils The best oils to cook with in baking recipes, stir fries, and sautés, are the 'monounsaturated' oils. While extra virgin olive oil is by far the

most popular monounsaturated fat in use, nut oils may prove superior. In particular, macadamia nut oil is superior to cook with because of lower level of polyunsaturated oil (3% for macadamia nut oil vs. 8% for olive). As a result, macadamia nut oil is stable at much higher temperatures (over twice that of olive oil and four times more stable than canola). Macadamia oil, like olive oil is also very high in natural anti-oxidants. In fact it contains over 4.5 times the amount of vitamin E as olive oil. For more information on macadamia nut oil, visit www.macnutoil.com. Selecting and Storing Nuts and Seeds In general, nuts and seeds, due to their high oil content, are best purchased and stored in their shells. The shell is a natural protector against free radical damage caused by

light and air. Make sure the shells are free from splits, cracks, stains, holes, or other surface imperfections. Do not eat or use moldy nuts or seeds as this may not be safe. Also avoid limp, rubbery, dark, or shriveled nut meats. Store nuts and seeds with shells in a cool, dry environment. If whole nuts and seeds with their shells are not available, make sure they are stored in air-tight containers in the refrigerator or freezer. Crushed, slivered, and nut pieces are most often rancid. Prepare your own from the whole nut if a recipe calls for these. In addition to simply eating nuts and seeds as snacks, they can be added to many foods for the unique flavor. With the aid of a food processor, nut and seed butters can be prepared. Most nuts and seeds have enough natural

oils, but occasionally you may need to add some additional oil. Keep nut butters in air-tight containers in the refrigerator. Practical Application Try to have at least one serving of nuts or seeds (one serving equals 1/4 cup) and 3 tablespoons of the healthy oils daily. Use extra virgin olive, sesame oil or macademia nut oil to replace the butter, margarine, and shortening that you use for cooking. Use flaxseed or olive oil in homemade salad dressings. "Avoid" using safflower, sunflower, soy peanut and corn oil because they contain too much omega 6 fatty acid. My last recommendation is to try to mix it up a bit, by eating a variety of nuts and seeds such as almonds, brazil nuts, walnuts, pecans, flaxseeds, sunflower seeds, and pumpkin seeds.

Key References: Hu FB, Stampfer MJ. Nut consumption and risk of coronary heart disease: a review of epidemiologic evidence. Curr Atheroscler Rep 1999;1(3):204-9, 1999 Flynn NE, Meininger CJ, Haynes TE, Wu G. The metabolic basis of arginine nutrition and pharmacotherapy. Biomed Pharmacother 2002;56(9):427- 38. Rivellese AA, De Natale C, Lilli S. Type of dietary fat and insulin resistance. Ann N Y Acad Sci 2002;967:329-35. Jiang R, Manson JE, Stampfer MJ, et al. Nut and peanut butter consumption and risk of type 2 diabetes in women. JAMA 2002;288(20):2554-60. --- © 2003 www.doctormurray.com --- --- Buckwheat 'controls diabetes'

Jan 14, 2004 13:35 PST ------------------------ A new treatment for diabetes? A type of herb called buckwheat may be beneficial in the management of diabetes, say researchers. Extracts of the seed lowered blood glucose levels by up to 19% when it was fed to diabetic rats. Scientists at the University of Manitoba in Canada say diabetics should consider including the grain in their diet, or taking dietary supplements. The study, part funded by the food industry, is published in the Journal of Agricultural and Food Chemistry. A food that could actively reduce blood glucose levels could be a real breakthrough. Diabetes UK Lead researcher Dr Carla Taylor said: "With diabetes on the rise, incorporation of buckwheat into the diet could help provide a safe, easy and

inexpensive way to lower glucose levels and reduce the risk of complications associated with the disease, including heart, nerve and kidney problems. "Buckwheat won't cure diabetes, but we'd like to evaluate its inclusion in food products as a management aid." More work needed However, Dr Taylor said human studies were needed to determine how much buckwheat - in flour or extract form - must be eaten to obtain a beneficial effect on blood sugar levels. The researchers focused on rats with Type 1 diabetes caused by a lack of the hormone insulin, which is needed to break down sugar in the blood. The rats were given a single dose of buckwheat extract or a dummy preparation. The researchers believe the key component of buckwheat is a compound called chiro-inositol. The compound,

which is relatively high in buckwheat and rarely found in other foods, has been previously shown in animal and human studies to play a significant role in glucose metabolism and cell signalling. Researchers do not know exactly how it works, but preliminary evidence suggest that it may make the cells more sensitive to insulin or may act as an insulin mimic. Although the research concentrated on Type 1 diabetes, the researchers believe that buckwheat will have a similar glucose-lowering effect when given to rats with the Type 2 form of the condition. Type 2 diabetes is more common and is caused by a failure of the body's cells to respond properly to insulin. A spokesman for Diabetes UK said: "A healthy diet is a vital part of managing diabetes and a food that could actively reduce blood glucose levels could

be a real breakthrough. "However, we need to see if this will work for people and what amounts would be necessary to have an effect. "The required doses could also have side effects. We look forward to seeing more research." RELATED INTERNET LINKS: Journal of Agricultural and Food Chemistry Diabetes UK University of Manitoba --- Exercise Take a walk in the sun LONDON - Low levels of vitamin D in the body have been linked to impaired glucose tolerance. Because researchers have found that sunlight helps convert a compound called squalene, which is naturally present in your skin, into vitamin D3, I recommend you make a point to either walk, garden, or just sit in full sunlight for 20 or 30 minutes at least 3 times a

week. You don't need to stay in direct sun or lie on the beach for hours, but you do need to be outside, since exposure to sunlight through windows will not activate the formation of vitamin D. Also, make sure you're getting at least 400 IU of vitamin D a day. This is especially important if you spend most of your time indoors or have a history of low sunlight exposure. Diet Fig leaf tea helps support proper insulin response SPAIN -- Researchers here have shown that fig leaf (ficus carica) tea can help maintain proper insulin levels. It can easily be made using 2 teaspoons of dried cut leaves. Pour 1 cup of boiling water over the leaves, cover, and let the brew sit for 10 to 15 minutes before drinking. Drink 1 cup each morning at breakfast. Dried fig leaves can usually be purchased at your local health food store.

Guava fruit supports proper blood sugar levels CUBA -- Guava juice has been shown to lower blood sugar levels significantly. As little as 3 ounces of juice lowered the average fasting blood sugar from 214 to 165 ml/dl, and the effect lasted for up to 3 hours. Be aware that your insulin intake may have to be monitored more carefully, and possibly even reduced, with the intake of guava fruit or juice. -- Fiber, Diabetes, & Weightloss Jan 25, 2004 19:48 PST By Sheila Raju -- Excess abdominal weight does not stop insulin formation, but it does make the body less "sensitive" to insulin. Excess weight can even make healthy people "pre-diabetic". Glucose intolerance

has been improved by diets high in *monounsaturated* oils, which may also be beneficial for those with diabetic neuropathy. In adults and adolescents with diabetes, increasing *monounsaturated* fats relative to other fats in the diet is associated with better control over blood sugar and cholesterol levels. The easiest way to incorporate "monounsaturates" into the diet is to eat foods containing extra-virgin olive oil, macademia nuts, almonds and avocadoes. In a group of 13 obese males with high blood-insulin levels (as is often seen in diabetes), a diet rich in "plant proteins" resulted in greater weight loss and control of insulin levels, compared with that of a low-carbohydrate diet. Dietary changes that may be helpful: Eating carbohydrate-rich foods, whether high in sugar or high in starch

(such as white bread, processed breakfast cereals, and rice), temporarily raises blood sugar and insulin levels. The blood sugar-raising effect of a food, called its "glycemic index," depends on how rapidly its carbohydrate is absorbed. Cooked dried Beans, fresh whole fruit, and oat bran/oatmeal(No Instant), have 'low glycemic' indices, despite their carbohydrate content, due mostly to the health-promoting effects of 'soluble' fiber. Many nutritionists recommend that we eliminate our intake of refined sugar from snacks and refined processed foods, replacing these foods with high-fiber, whole foods. This tends to lower the glycemic index of the overall diet and has the additional benefit of increasing vitamin, mineral, and fiber intake. A high-fiber diet has been shown to work better in controlling diabetes

than the diet recommended by the ADA. In the study, the increase in dietary fiber was accomplished exclusively through the consumption of foods naturally high in fiber-such as leafy green vegetables, and fresh whole organic fruits- to a level beyond that recommended by the ADA. No fiber supplements were given. All participants received both the ADA diet (providing 24 grams of fiber per day) and the high- fiber diet (providing 50 grams of fiber per day), for a period of six weeks. After six weeks of following each diet, tests were performed to determine blood glucose, insulin, cholesterol, triglyceride, and other values. When glucose levels were monitored over a 24-hour period, participants eating the high-fiber diet had an average glucose level that was 10% lower than participants eating the ADA diet. Insulin levels were 12% lower

in the group eating the high-fiber diet compared to the group eating the ADA diet, indicating a beneficial increase in the body's sensitivity to insulin. Moreover, people eating the high-fiber diet experienced 'significant' reductions in total cholesterol, triglycerides, and LDL cholesterol compared to those eating the ADA diet. They also had slight "decreases" in glycosylated hemoglobin, a measure of chronically high blood glucose levels. *Glycosylation* is an important measurement of diabetes; it refers to how much sugar *attaches* abnormally to *proteins*. Nonetheless, most nutritionists advise eating a diet high in fiber. Focus should be placed on organic fruit, vegetables, seeds, nuts, whole unprocessed oats, and other organic whole-grain products. Incorporating a cold water fish meal into a weight-loss

regimen was more effective than either measure alone at improving glucose and insulin metabolism. When people with diabetic "nerve damage" switch to a vegan diet, improvements have been reported after several days. In one trial, pain completely disappeared in 17 of 21 people. Researchers reported a positive association between the consumption of saturated fats and the onset of type 2 diabetes in the July 2003 issue of the American Journal of Clinical Nutrition. Scientists at the University of Minnesota and the Centers for Disease Control and Prevention concluded that "...the dietary fat profile, particularly that of saturated fat, may contribute to the etiology of diabetes." ! Read Responses The study evaluated the level of various fatty acids in the blood, which indicate the amount of saturated fat present, in 2,909 adults

aged 45-64. Over 250 of these people developed type 2 diabetes during a nine-year follow-up. The researchers accounted for numerous factors known to significantly affect the chances of developing type 2 diabetes, including age, sex, cigarette smoking, baseline body mass index, and alcohol intake. The incidence of type 2 diabetes was positively associated with proportions of palmitic, palmitoleic, and stearic acids, which are different types of saturated fatty acids, and inversely associated with the proportion of linoleic acid, which is an unsaturated fatty acid. Palmitic, palmitoleic, and stearic acids are found in chocolate, beef fat and pork fat, among other foods. The consumption of linoleic acid, which negatively correlated with type 2 diabetes, can be found in organic grains, legumes, and seeds.

Although the link between diabetes and saturated fat has been suggested in the past, "until now that link has not been confirmed by biological evidence," according to Jennifer Warner. Scientists attributed Western nations' elevated diabetes rates to the high level of total fat intake in characteristically Western diets. Recently, biochemists at Colorado State University reported in the online edition of the Journal of Biological Chemistry that ceramide, a byproduct of saturated fat, is "a potential contributor to the development of type 2 diabetes. Consumers can decrease the amount of such fat in their foods by limiting their intake of high-fat meats, dairy products (e.g. milk, ice cream), certain processed foods, and some vegetable oils, including coconut, palm, and palm kernel oils. The American Journal of

Clinical Nutrition links saturated fat with type 2 diabetes. http://healthfactsandfears.com/high_priorities/newsflash/2003/diabete s071703.html --- Some saturated fats are more atherogenic (artery clogging) than others. --- The specific fatty acids that raise LDL-cholesterol the most are myristic (C14:0) and lauric (C12:0) found in butterfat and in tropical oils (coconut and palm kernel oil). Palmitic acid (C16:0), the most prevalent fatty acid in the food supply, raises LDL-C levels in most studies. Stearic

acid (C18:0) the next most prevalent does not raise or lower LDL-C. However, it appears to stimulate blood clotting. DeBakey M, Gotto AM, Scott LW, Foreyt JP. The New Living Heart Diet. New York, NY: Simon and Schuster 1996. An up-to-date heart healthy nutrition reference book for consumers and professionals providing the latest information on how to minimize your risk factors for coronary heart disease. Kris-Etherton P, Burns JH, Eds. Cardiovascular nutrition: strategies and tools for disease management. American Dietetic Association, 1998. ISBN 0-88091-159-X www.eatright.org A must have reference book for registered dietitians and other health professionals interested in the state-of-the-art research and dietary management of patients at risk for cardiovascular disease. http://www.webdietitian.com/document/CVTopic/topic/pencvsaturatedfatt yacids __________________ . Unfortunately modern lifestyles can have a detrimental effect on the maintenance of normal blood sugar levels, and refined foods and certain stimulants are some of the main culprits. Refined foods are used extensively in the food industry, and many processed foods as well as the myriad of sweets, cookies and soft drinks on the market contain large amounts of hidden sugars, mostly in the form of sucrose. When these foods are consumed, most of the sucrose will rapidly be converted to glucose

and fructose, thus causing a glucose surge. Some of the sucrose will even enter the bloodstream unaltered and will be treated as a foreign substance as there are no enzymes to break it down outside the intestinal tract. Caffeine Caffeine, which is found in tea, coffee and many soft drinks, as well as theobromine that is found in cocoa and cocoa products such as chocolates, also induce hypoglycaemia as they stimulate the conversion of stored glycogen to glucose which in turn leads to insulin release and subsequent hypoglycaemia. Soft Drinks Table 2.2 The composition of selected sweet foods, drinks and sweeteners. The figures are for 100g portions. (Adapted from reference 3) The modern trend to drink large amounts of soft drinks can prove

particularly hazardous, as these contain very high levels of sugars. Although soft drink firms add only sucrose to their drinks, these beverages also contain large amounts of glucose and fructose. This anomaly is brought about by the high acidity of these drinks, which encourages acid hydrolysis of sucrose. As both glucose and fructose are less sweet than sucrose, the companies compensate for this by adding more sucrose, and an average carbonated beverage can contain as much as 136 g/l of sugar[ii], which is more than ten teaspoons of sugar per 340 ml per can. Avoidance of high sugar drinks, caffeine and theobromine together with the consumption of whole foods such as unrefined grains, legumes, fruits and vegetables will prevent hypoglycaemia. The presence of soluble fibre

in these foods ensures a slow release of simple sugars over a period of time, thus preventing the glucose surge associated with refined foods. Surge releases of insulin will also be avoided and in addition the whole foods come prepacked with the essential vitamins (particularly the B-group) and minerals required for their effective metabolism. People suffering from hypoglycaemia should also include more of the high-energy whole foods, such as unrefined grains and legumes in their diet, because oats and bean products contain high levels of soluble fibres which offer protection against hypoglycaemia. It is not necessary to give up one's sweet tooth,however one should encourage the use of naturally sweet foods, such as dates and raisins as sweeteners, and avoid large amounts of refined

sweeteners which consist largely of empty calories. --- Fenugreek Improves Blood Sugar Control ------------------- Diabetes Hypoglycemia Atherosclerosis High triglycerides High Cholesterol Reliable and relatively consistent scientific data showing a substantial health benefit. A wide range of uses were found for fenugreek in ancient times. Medicinally it was used for the treatment of wounds, abscesses, arthritis, bronchitis, and digestive problems. Traditional Chinese herbalists used it for kidney problems and conditions affecting the male reproductive tract. Fenugreek was, and remains, a food and a spice commonly eaten in many parts of the world. Active

constituents: Fenugreek seeds contain alkaloids (mainly trigonelline) and protein high in lysine and L-tryptophan. Its steroidal saponins (diosgenin, yamogenin, tigogenin, and neotigogenin) and mucilaginous fiber are thought to account for many of the beneficial effects of fenugreek. The steroidal saponins are thought to inhibit cholesterol absorption and synthesis, while the fiber may help lower blood sugar levels. One human study found that fenugreek can help lower cholesterol and blood sugar levels in people with moderate atherosclerosis and non-insulin-dependent (type 2) diabetes. Preliminary and double-blind trials have found that fenugreek helps improve blood sugar control in patients with insulin- dependent (type 1) and non-insulin-dependent (type 2) diabetes. Double-blind trials have shown that

fenugreek lowers elevated cholesterol and triglyceride levels in the blood, This has also been found in a controlled clinical trial with diabetic patients with elevated cholesterol. Generally, fenugreek does not lower HDL ("good") cholesterol levels. How much is usually taken? Due to the somewhat bitter taste of fenugreek seeds, de-bitterized seeds or encapsulated products are preferred. The German Commission E monograph recommends a daily intake of 6 grams. The typical range of intake for diabetes or cholesterol-lowering is 5-30 grams with each meal or 15-90 grams all at once with one meal. As a tincture, 3-4 ml of fenugreek can be taken up to three times per day References: 1. Escot N. Fenugreek. ATOMS 1994/5;Summer:7-12. 2. Sauvaire Y, Ribes G,

Baccou JC, Loubatieres-Mariani MM. Implication of steroid saponins and sapogenins in the hypocholesterolemic effect of fenugreek. Lipids 1991;26:191-7. 3. Ribes G, Sauvaire Y, Da Costa C, et al. Antidiabetic effects of subfractions from fenugreek seeds in diabetic dogs. Proc Soc Exp Biol Med 1986;182:159-66. 4. Bordia A, Verma SK, Srivastava KC. Effect of ginger (Zingiber officinale Rosc) and fenugreek (Trigonella foenumgraecum L) on blood lipids, blood sugar, and platelet aggregation in patients with coronary artery disease. Prostagland Leukotrienes Essential Fatty Acids 1997;56:379-84. 5. Sharma RD, Raghuram TC, Rao NS. Effect of fenugreek seeds on blood glucose and serum lipids in type I diabetes. Eur J Clin Nutr 1990;44:301-6. 6. Madar Z, Abel R, Samish S, Arad J. Glucose-lowering effect of

fenugreek in non-insulin dependent diabetics. Eur J Clin Nutr 1988;42:51-4. 7. Raghuram TC, Sharma RD, Sivakumar B, Sahay BK. Effect of fenugreek seeds on intravenous glucose disposition in non-insulin dependent diabetic patients. Phytother Res 1994;8:83-6. 8. Sharma RD, Raghuram TC, Dayasagar Rao V. Hypolipidaemic effect of fenugreek seeds. A clinical study. Phytother Res 1991;5:145-7. 9. Prasanna M. Hypolipidemic effect of fenugreek: A clinical study. Indian J Phramcol 2000;32:34-6. 10. Sharma RD, Sarkar DK, Hazra B, et al. Hypolipidaemic effect of fenugreek seeds: A chronic study in non-insulin dependent diabetic patients. Phytother Res 1996;10:332-4. 11. Blumenthal M, Busse WR, Goldberg A, et al. (eds). The Complete Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston,

MA: Integrative Medicine Communications, 1998, 130. 12. Brinker F. Herb Contradictions and Drug Interactions. Sandy, OR: Eclectic Medical Publications, 1998, 70-1. Avoid artificial sweeteners. There is concern they are toxic to nerves, and diabetics are more susceptible to this reaction. Try stevia leaf or d-xylose, available in most health food stores. These natural sweeteners will not increase your blood sugar. Eat more beans. Your body metabolizes beans slowly, which slows down the absorption of sugars from the intestinal tract, aiding your body's regulation of sugar levels. A diet high in fiber is very helpful for diabetics due to this beneficial action. Eat lots of berries, especially blueberries. Blueberries (or bilberries) contain anthocyanins, plant chemicals that help

repair tiny blood vessels especially in the eyes. Consume about one quart of fresh or one bag of frozen blueberries per week. Blueberries, blackberries and raspberries are also low in sugar. Take your vitamins. Diabetics can benefit greatly from vitamin supplements (Kahler et al., 1993), and I recommend taking a multivitamin twice each day, as well as the following: Vitamin C (2000 mg), which makes collagen and keeps capillaries strong. The B vitamins, including niacin, zinc and other minerals, which are important for sugar metabolism. Vitamin E and essential fatty acids (EFAs), which are important for cell membrane stability. Alpha-lipoic acid, which protects nerves, decreases insulin resistance and can reverse neuropathy (Reljanovic et al., 1999).

Quercetin (1,000 mg per day), one of the most powerful bioflavonoids that prevents capillary leakage. Always take a multi-mineral if you have diabetes. Three minerals that are known to lower blood sugars are: GTF chromium (200 mcg per day), manganese (5-15 mg per day) and vanadium (20 mg per day for two weeks, and then 2 mg per day). Interestingly, one study showed that herbs traditionally used to treat diabetes contained higher-than-normal levels of chromium (Castro 1998). Barley also contains high levels of chromium. Herbal Treatments for Both Diabetic Types Numerous herbs can affect blood sugar levels and overall diabetic status. For a complete list of the herbs that can affect blood sugar, refer to Appendix A. However, be aware that there have been reports of

other herbs in many parts of the world that act on blood sugar levels, so this is a fertile field for continued research. Recommendations and research highlights: Turmeric root, black atractylodes rhizome, fenugreek seeds, bitter melon (which contains an insulin-like molecule), prickly pear cactus (Opuntia fuliginosa- used by Native Americans), ganoderma mushroom, gymnema, Malabar kino (Pterocarpus marsupium), green tea, maitake mushroom, devil's club root bark (Oplopanax horridum), jambul seed (Syzygium jambolanum), fig leaf (Ficus carica), and bay leaves can help regulate and lower elevated blood sugars. Pterocarpus marsupium may help beta-cells to regenerate (reported in Murray and Pizzorno, 2000). Long-term use of shilajatu and triphala is excellent for improving

energy in Type I diabetics and reducing long-term complications. This is the combination Dr. Mana gave me in 1976, and I still take these herbs frequently. Herbs that promote digestion, such as garlic or trikatu are also important, as well as high quality oils to maintain membrane moisture and health. If the patient is emaciated, ashwaghanda root is used. For Type Two diabetes, in addition to trivanga bhasma and digestive medicine, weight-loss medicines and those that open blockage are useful, especially shilajatu mixed with agnimantha root & bark (Premna integrifolia). Some studies indicate that the use of niacinamide (a form of niacin, also called nicotinamide) very early in the disease process can sometimes prevent the destruction of beta cells. Some patients have had complete reversal

(Cleary, 1990). The reason it works is that it inhibits monocyte/macrophage function in the peripheral blood preventing production of the beta-cell destructive cytokines interleukin-12 and tumor necrosis factor-alpha (Kretowski et. al., 2000). Herbs from the vessel-strengthening group, especially tien chi root, act directly on capillary vessel weakness, thus preventing diabetic complications. Tien chi root is one of my herbal mainstays. I take it several months each year to prevent vessel and eye damage. Diabetics suffering from neuropathy may benefit from acupuncture, alpha-lipoic acid supplements, and ginkgo leaf (Reljanovic et al., 1999, Chung et al., 1999). Coenzyme Q10 (CoQ10) can help with heart problems and blood sugar control in diabetics. In one study as many as 59% of patients

responded to supplementation (reported in Murray, 1996). Evening primrose oil was shown in a double-blind clinical trial of 22 diabetics with neuropathy to reduce pain and improve motor function after six months of supplementation (Jamal, 1987). Chinese research shows that herbs from the moving blood group help prevent diabetic complications (Huang et al., 1997). I use herbs from this group several months per year for preventive purposes-I recommend you do the same. References Bajracharya, MB. Diabetes: How, Why and What to Do About It., Kathmandu: Piyusavarsi Ausadhalaya publishers, 1988. (Pamphlet). Bergner P. The Healing Power of Minerals, Rocklin: Prima Publishing, 1997. Castro VR Chromium in a series of Portuguese plants used in the herbal

treatment of diabetes. Biol Trace Elem Res 1998 Apr-May;62(1-2):101- 6 Escola Superior Agraria (IPCB), Castelo Branco, Portugal. What nutritional supplements are important in diabetics? The diabetic has an increase need for many nutrients plus several nutrients have been shown to be important in preventing some of the long-term complications of diabetes. For example, since vitamin C requires insulin for transport into cells most diabetics suffer from impaired vitamin C metabolism and diabetics with neuropathy have been shown to be deficient in vitamin B6 and benefit from supplementation. Individuals with long-standing diabetes or who are developing signs of peripheral nerve abnormalities should definitely be supplemented with vitamin C, B6 and other key nutrients. At the very

least, here are the key nutrients and their levels that a diabetic requires: Chromium (200-400 mcg/daily) - Low levels may lead to insulin insensitivity. Vitamins C (500-1,500 mg/daily) - Due to increased requirements. Vitamin E (800-1,200/daily) - Due to increased requirements and beneficial effects. Magnesium (250-750 mg/daily) - Due to increased requirements. Vitamin B6 (30-90 mg/daily) - Prevents/improves neuropathy. Vitamin B12 (1,000 mcg) - Prevents/improves neuropathy. Zinc (30-45 mg/daily) and vanadyl sulfate (10-100 mg/daily) - Improve insulin action. http://www.doctormurray.com/Qarchive/diabetics.htm JoAnn Guest mrsjoguest

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