Diabetes Guidelines

Green building concept has emerged from the need to meet high standards of energy efficiency and environmental responsibility. Focus is mainly on resources such as energy, water and materials and attains efficiency of these resources. It is said to reduce the energy bills and offer a healthier and more comfortable living environment. Reduce the effect of environmental hazards and ease its effects on human health and environment too. It is said that natural daylight design reduces a building’s electricity needs, and improves people’s health and productivity. Use of non-toxic materials and products will improve indoor air quality, and reduce the rate of asthma, allergy and sick building syndrome. These materials are emission-free, have low or no VOC content, and are moisture resistant to deter moulds, spores and other microbes.

It is the use of eco friendly materials that highlights the concept of green building. Purchase eco friendly products to build a green home or a sustainable environmental building. Enhance the energy efficiency of your building! Put to use environmental friendly technology and see how energy efficient your building can get. Passive solar design can dramatically lower down the heating and cooling costs of a building, as with high levels of insulation and energy-efficient windows. Indoor air quality is also addressed through ventilation systems and materials that control humidity and allow a building to breathe.

It usually requires a systemic attention to the full life cycle impacts of resources which is embodied in such green building and to the resource consumption and pollution emissions over the building’s complete life cycle. Green buildings are also popularly known as eco homes or sustainable buildings. It is generally agreed that green buildings are structures which are designed, sited, built, renovated and operated to energy-efficient guidelines, and that they will have a positive environmental, economic and social impact over their life cycle. Green specifications provide a good set of guidelines for the building industry, but these are still in the process of being formalised into UK regulation and many are open to interpretation. Make use of low energy appliances, energy efficient lighting and renewable energy technologies which uses solar panels and wind turbines.

In addition to addressing the above areas, a green building should provide cost savings to the builder and occupants, and meet the broader needs of the community, by using local labour, providing affordable housing, and ensuring the building is sited appropriately for community needs.

Kirthy Shetty
http://www.articlesbase.com/real-estate-articles/green-building-and-its-advantages-716704.html

In India, the government offered a bounty on rats. The intention was to eradicate a noxious pest. One unanticipated result was the establishment of rat farms, where rats were bred and harvested for the bounty. In Florida, a worker at a dog kennel noticed lots of snakes on the premises. He systematically killed them all. Then the rat population increased dramatically.

These are examples of the Law of Unintended Consequences, which states that any human action—whether or not it produces the desired result—is likely to produce an entirely different result (possibly in conflict with the original intention.) Typically, such results are completely unexpected. Often, they are just as completely undesired.

Let’s review some of the changes which the Standard American Diet has pioneered: American food has been stripped of virtually all of its essential nutrients. Sugar and fat seem to be the major ingredients in virtually every American food. (About 45 percent of the caloric value of our diet comes from fat, and we use about 100 pounds of sugar per person per year.) Our consumption of hydrogenated fat is the highest in the world. We have virtually eliminated vegetables from our diet. We have drastically reduced the variety of foodstuffs we eat. We no longer rotate our diet with the change of the seasons. We consume about six pounds of synthetic food additives per person per year. Our widespread use of denatured flours, refined sugars, devitalized fats and oils, and synthetic food additives has been in effect for about one hundred years. Speaking in individual terms, this is a long time. In terms of the human race, it is a very short time. These dietary changes are quite radical when compared to human dietary tradition. And they don’t seem to be good for you, either. As the American diet has changed, so has our health. Americans now lead the world in obesity, diabetes and heart disease. In fact, consumption of the Standard American Diet constitutes a chronic metabolic insult. Ours is the only civilization in history which has single-handedly managed to break its food.

How did this come to pass? We did it ourselves. There doesn’t seem to have been any kind of evil conspiracy, or divine intervention. It just kind of happened, as the result of many un-coordinated, short-sighted decisions—made with the very best of intentions by people who were only trying to improve the lot of suffering humanity.

Here is a timeline of this nutritional revolution:

1755: William Cullen produces ice by causing water to evaporate in a vacuum container.

1765: Spallanzani suggests preserving by means of hermetic sealing.

1795: Francois Appert designs preserving jar for food.

1802: Thomas Moore invents the refrigerator.

1802: World’s first successful beet sugar factory begins operation.

1805: First important shipment of ice from New England is made by Frederick Tudor.

1810: Francois Appert wins prize for developing practical canning process.

1810: First tin can is patented.

1811: Work started on the National Road.

1812: British sailors eating canned soups and meat.

1818: Peter Durand introduces the tin can in America.

1819: Canning firms operating in New York City.

1820: William Underwood opens a canning factory in Boston.

1820: More than 9000 miles of surfaced roads in the United States.

1825: Thomas Kensett patents tin-plated cans.

Before 1830: Flour sieved through bolting cloth.

1834: Jacob Perkins invents first mechanical refrigerator.

1839: Glass bottles yield to tin cans.

1840: 4,500 miles of canals carry U.S. goods.

1843: Norman Rillieux patents his multiple-effect evaporator for sugar cane.

1853: National Road turned over to the states.

1855: Patent issued in England for dried milk.

1856: Gail Borden receives patent for condensed milk process.

1858: John L. Mason perfects the mason jar.

1860: More than 88,000 miles of surfaced roads in the United States.

1861: T.S. Mort builds first machine-chilled cold storage unit.

1861: 3,500 steamboats operating on western rivers.

Civil War: Both armies use canning to supply troops.

Civil War: northern plains begin using hard spring wheat.

1862: Beginning of transition from subsistence to commercial farming.

1864: First salmon cannery in the United States.

1864: Louis Pasteur invents pasteurization (for wine).

1865: Thaddeus Lowe invents ice machine.

1865: Patent for dried eggs issued.

1866: America’s first refrigerated railroad car is built in Detroit.

1869: Hippolyte Mege-Mouries develops oleomargarine.

1870: Karl von Linde uses ammonia as refrigerant, begins its manufacture.

1870′s: Introduction of roller milling for wheat.

1874: H. Solomon introduces pressure-cooking methods for canning foods.

1874: Refrigerator cars are used regularly to ship meat from Midwest stockyards to the east.

1874: Margarine introduced to the United States.

1877: Joel Tiffany patents a successful refrigerator car.

1877: Frozen mutton shipped from Argentina to France.

1878: Gustav de Laval invents the centrifugal cream separator.

1878: Full-scale egg dehydrating plant in operation.

1879: 40 tons of frozen mutton shipped from Australia to London.

1880: Canned fruits and meats first appear in stores.

Late 1880′s: Mechanically refrigerated cars running on railroads.

1890: The Babcock test makes dairymen honest.

1892: First cans of pineapples.

1895: Lewis B. Halsey begins commercial production of pasteurized milk.

1897: American Sugar Company is formed.

1900: Dairy products a full-fledged industry.

1903: The great corporation is the basic unit of American industry.

1910: Steel-roller flour milling is commonplace.

1915: Ford produces his millionth car.

1919: 265,000 miles of railroad lines in America.

About 1920: Mechanical refrigerators for homes appear.

1920′s: Solvent extraction replaces expeller-pressed process for oils.

1927: Airplanes first used to dust crops with insecticides.

1930: Thomas Midgley invents Freon.

1930′s-now: Small farms yield to giant food companies.

1930′s: The first packages of frozen food, developed by Clarence Birdseye, appear on the shelves of 10 grocery stores in Springfield, Mass.

Post-WWII: Restructured foods.

1990′s: Recombinant DNA biologically engineered foods.

In June, 2002 the Journal of the American Medical Association recommended that every American use a daily multi-nutrient supplement to address the issue of deficient diets. What makes this unusual is the fact that mainstream medicine has fought tooth and nail with the forces of vitamin and mineral supplementation for decades. Previously, supplementation had been characterized by them as a mostly harmless waste of money.

Perhaps there may be some hope, after all.

Ronald Brown
http://www.articlesbase.com/advice-articles/unintended-consequences-and-the-standard-american-diet-62013.html

My blood sugar reading after fasting is 5.1 and random blood sugar reading (after breakfast) is 5.5 I take medication for my diabetes. I watch everything I eat and workout everyday. What is a healthy blood sugar reading for fasting and randon levels?
My doctor said 4-5 is optimal. My sugar reading has come down from 22 upon diabetes diagnosis in mid Sept to 5.1 this past week. Thank you.

4.4 to 6.1 is normal. You’re doing great!! Right in the middle.

By the way, for those Americans who can’t divide or multiply by 18, here’s a handy converter: http://www.brist.plus.com/convert.htm

My dad was diagnosed with diabetes 5 years ago. He is doing all he can to follow the doctors’ guidelines. He has learned to limit his portions, does his exercises, but seems to not be able to shed much weight. Our family is concerned, as we don’t want him to develop other health issues because of the weight. There has been no one else in our family with this condition. Since dad was diagnosed, he has met co-workers and neighbors who also have the same condition. Mostly all of them are heavy and seem to put on weight easily. What type of exercise would best benefit him? Is it just naturally harder for diabetics to lose weight? His doctor has given him a new eating guide, like a menu of the type of foods to eat, when to eat them and the quantity. But the weight loss seems to be happening at a very slow rate, that the new diet habits hardly seem to be helping him at all with the weight issue. Any other suggestions on how he can lose and keep the weight off?

cause they have to watch insulin levels.

Gymnena sylvestre, 400 mg daily. Cinnamon extract, 500 mg twice daily. Bitter melon, 200 mg 3 times daily. Garlic, 300-450 mg twice daily. Bilberry, 160 mg twice daily. Fenugreek, 15-50 mg daily.

One doctor says I am diabetic and that my cholesterol is under control. The other one says I am pre-diabetic and should be taking a higher dosage of Zocor because my cholesterol is high. How do I determine who to believe? My blood tests are available to both doctors.
I am 70 years old, eating a proper diet (most of the time). I guess what I should have asked is how doctors determine the dosage of Zocor for a patient. One says 20 mg the other says 40 mg.

Get copies of both blood work results. You have paid for them and are entitled to them. Most labs have the "satisfactory" ranges for each item on the results page. You can google for the definition of each of the lines on the results page.

If doctor #1 says you are diabetic, and doctor #2 says you are Pre diabetic, find out what the A1c number actually is.

I would much rather be labeled diabetic. Insurance and medicare will pay for all testing supplies and if necessary the meds. They will also pay for your referal to dietician and to Certified Diabetes Educator and Diabetes Education classes. These are all very expensive except some of the meds.

I thought for years that I was eating healthy!! I taught foods and nutrition to children!! I lived, ate, and taught the food pyramid!!! Now I find that if I lop off the bottom layer of the food pyramid, lay off potatoes, carrots, peas, corn, dried beans, I can control my glucose levels much better.

Cholesterol meds do not lower cholesterol very much at all!!! Neither does eating fewer cholesterol containing foods. Maybe the statins do help with preventing kidney damage,

Loosing weight, tight control of glucose levels, and more exercise do work wonders in lowering Cholesterol.

Maybe you should go see a third doctor? This one an Endocrinologist?? At preferably a teaching hospital!!

Does anyone know if anyone is researching/ beta testing or publishing data on the use (experimental use is fine- I don’t expect practical use data) of insulin pumps in pets? Prefer feline data.

I know the cost of pump & supplies so that’s not what I am looking for.
Do not need current protocol in feline diabetes management, looking for information beyond that.

I am looking for research papers, or medical guidelines if such a thing exists.

I understand in theory it may be possible to use an insulin pump on a pet, (cost prohibits most people/pets). I want to know if anyone has done it or is researching it.

Thanks.
thanks for the yahoo group suggestion, I will look into it.
What I am looking for is research data above and beyond the current, cutting edge vet medical data.

You can probably find a good answer by joining the Yahoo group for feline diabetes. There are lots of members and as with other "specialized" cat groups on Yahoo there are always one or two members who are very up-to-date on the medical research.

1.
"Even with successful treatment, diabetes survivors are at risk of serious complications, such as CV disease, kidney failure, and blindness"

2.
"Truly successful treatment minimizes complications by narrowing the gap between a healthy glucose homeostasis pattern and that derived from therapeutic treatment"
-Matching basal and post-prandial glucose and insulin levels to those of healthy individuals.
-Individuals have different levels of dysfunction.

What’s the second point trying to say?
And what’s it mean by basal and post-pranial glucose/insulin levels?

The 2nd to me is saying that Diabetics if they follow the patterns of a healthy Ind. glucose pattern, on what the Non-Diabetics blood glucose levels are before a meal, after a meal, while sleeping, etc. they will have less health problems.

Basal rate, as it relates to Diabetics is calculated by how much insulin a normal pancreas secretes to keep a persons blood sugars in normal range or in a Diabetics case with the help of an insulin pump; it allows a Diabetic (insulin dependent) to set the appropriate basal rate or amount of insulin to pump every hour to maintain their blood glucose levels to the similar levels of a non-diabetic (ex. 0.65 per hour basal rate)

Post-prandial not 100% sure but have a strong feeling it means After Eating glucose levels which should be checked two hours after eating to ensure that your basal rate or as I call it fasting (no food) glucose level versus what my blood sugar is after I eat. Which determines if a Diabetic is taking to little or too much insulin over a period of time and if monitored closely a Diabetic can come close to the blood sugar levels of a non-diabetics basal and post prandial glucose levels and in the end have fewer complications.

Hope this helps a little, even I got a bit confused by this wording and pretty knowledgable about diabeties treatment and slang.