Diabetes Guidelines

You will need to adopt a special diabetes diet once you are diagnosed with this condition. Basically, this is just one of the changes that you must make, to improve your health.

A Diabetes Diet is based on the food pyramid designed for diabetics. The food pyramid is a great foundation for you to use to begin learning how to eat correctly to keep your blood sugar level in the right range. A diabetic has to watch their carbohydrate intake, too, because these turn to sugars in the body. Eating the same types of foods at the same time each day can keep your blood glucose levels more stable.

If you have diabetes, you need to learn about the benefits of adding soluble fibers to your diet. These can be found in many different vegetables and fruits. The reason why they work so well for diabetics is that they slow down glucose absorption in the intestine. This decreased absorption can help keep your blood glucose level from getting too elevated, which can cause a hyperglycemic reaction.

The kidney bean is one wonderful source of soluble fiber. In fact, this bean has the highest level of soluble fiber found in a food when it is cooked, which makes it ideal for a diabetic. Insoluble fibers can also greatly help diabetics keep their blood glucose levels controlled as well. Insoluble fibers, like bran and whole grains, can help keep your intestinal tract clean and this helps prevent glucose staying in your intestine to be absorbed later, which can cause your blood glucose to be uncontrollable.

Several tips regarding your diet are recommended by The American Dietetic Association to help you maintain a healthy glucose level. Starches are one food group that is highly recommended. Six servings of cereal, bread, and starchy vegetables are recommended per day. Black beans, corn, and garbanzo beans are a starch that can be implemented into your diet as well. It is recommended that you implement the five-a-day plan by the ADA. This plan consists of eating at least five servings of fruits and vegetables daily and, of course, you should eat sugar sparingly.

It is important that you visit a dietician when you are diagnosed with diabetes so that you can learn exactly what your body requires to work well and to keep your blood glucose levels stable. The dietician can also help you to determine the effect that your weight, activity level, and other factors have on your blood glucose levels. This is important to determine so that you can keep your blood sugar controlled and prevent further diabetes related complications. To locate a dietician in your area, you can call the American Association of Diabetes Educators at 1-800-342-2382. They will be able to help you locate someone who can help you learn more about how to eat when you have a condition like diabetes.

You may find it difficult to have to adjust to a diabetes diet. However, the sooner you make the changes, the better it is for your health

Khim Lim
http://www.articlesbase.com/non-fiction-articles/diabetes-diet-an-overview-77454.html

For the type 1 and type 2 diabetic the importance of a diet for diabetes cannot be overstated. Used in conjunction with drug therapy a proper diet is considered the single most important part of managing this deadly disease. Those who are newly diagnosed need to be properly educated with regards to diet, exercise, and medication to help avoid and minimize the complications that diabetes creates.

Significant lifestyle changes need to be made by anyone who suffers from this disease and the first person to tell them this will be their doctor when they are diagnosed. The doctor will be the primary point of information and reference for their diabetes care and management. A good doctor will also be able to refer their diabetic patients to a licensed nutritionist who is skilled at helping create a diet for diabetes that is individualized to each of their clients.

The most important aspect of this type of diet is controlling blood glucose (sugar) levels. This can be hard for people who have an inherent sweet tooth but avoiding foods and snacks with large amounts of sugar is a basic necessity for the diabetic. The good news is that there is no shortage of foods available that the diabetic can eat along with plenty of recipes to help prepare tasty meals.

The American Diabetes Association (ADA) has a website full of dietary information for the diabetic. They also have information about the latest treatments and medical research that those with diabetes need to stay current with. You will also find the Diabetic Food Pyramid on the ADA site. The food pyramid for diabetes is much like the regular food pyramid most people are familiar with except that it breaks down the food groups based on which are the better choices and the daily amounts a diabetic should be eating.

Because diabetes is becoming such a serious and growing health issue for an estimated 17 million people in the United States the food industry in this country has created a large array of food items aimed at people with diabetes. The situation is only going to get worse because the obesity epidemic will continue to create type 2 diabetics at an alarmingly growing rate into the future. Fortunately these products not only help to control blood glucose levels but give those who suffer this disease a variety of foods that will satisfy just about everyone, even those who have a sweet tooth.

A diet for diabetes is a drastic change for most people diagnosed with this disease, but if they are to successfully manage and live with their condition it is something they must do. Having the support and understanding of family and friends during this transition to a dietary change is also important and will help more quickly deal with their diabetes and the complications it can cause.

Andrew Bicknell
http://www.articlesbase.com/diseases-and-conditions-articles/information-about-a-diet-for-diabetes-730247.html

Diabetes is a disease in which blood glucose levels are above normal. Most of the food we eat is turned into glucose (sugar) for our bodies to burn to create energy. The pancreas, an organ that lies near the stomach, produces a hormone called insulin to help glucose get into the cells of our bodies. When you have diabetes, your body either doesn’t make enough insulin or can’t use its own insulin as well as it should. This causes large amounts of sugar to build up in your blood.

Ever wonder why no one ever talks about curing diabetes? Everyone seems to be content with finding ways to “control diabetes” or “live with diabetes”. And for good reason. It’s simply because no one’s out to cure anyone because there’s little money in doing so.

Now a number of doctors, medical scientists and researchers armed with “real answers” and “real solutions” are stepping up and are NOT afraid of “Uncle Big-Bully Brother!”

One courageous fellow by the name of Matt Traverso is doing exactly this!

Not only that, but Matt Traverso has lectured and personally helped individuals beat the disease to the point that proven sufferers have actually gotten re-diagnoses as “no longer having the disease at all!” (Something that’s pretty much always been ruled out as a possibility altogether! – and now which may even be against the law!)

But why don’t we hear about this information from the American Diabetes Association? The truth is, the American Diabetes Association are benefiting hugely from the current trend in diabetes. They are funded by pharmaceutical companies who would lose out if people reversed there diabetic conditions.

The treatment of Diabetes brings in over $10 Million Dollars EVERY SINGLE HOUR of the day to Doctors, Pharmaceutical companies, and testing supply businesses. With that kind of money at stake Big Pharma is going to extreme lengths to silence information about natural cures and alternatives for treating diabetes.

Therefore it’s not certain how long Matt will be allowed to do this because “Uncle Sambo” has actually started using “Gestapo” tactics whereby people and businesses truly offering “cures” have been raided with masked armed police who even go to the point of forcing customers in the stores to get down on the floor at gunpoint!

So, if you’re wise and want to find out about this while it’s still possible for you to do so, then just visit this link now:

http://tinyurl.com/8ljbqb

Rimzan Farook
http://www.articlesbase.com/diseases-and-conditions-articles/ever-wonder-why-no-one-ever-talks-about-curing-diabetes-695069.html

Do you need some help in cooking appropriate, healthy meals with regards to your diabetic condition? There are a plethora of delicious meals that can be made to revolve around the dietary needs of a diabetic. Your goal should be to make meals that contain fruits, starches, and vegetables, while restricting the use of simple sugars to a minimum. Healthy eating is of vital importance to a diabetic. Regulating blood sugar levels and maintaining your ideal weight are two key health factors. Additionally, consuming healthy foods lowers your risk of heart disease, a condition that often plagues those with iabetes.

When cooking, there are some simple steps you can take to ensure that your meals be both delicious and nutritious.

* Whole grain cereals and breads are an excellent source of carbohydrates, as they contain a host of nutrients. Eat them as frequently as possible.

* When purchasing chicken or turkey, choose skinless varieties or remove the skin prior to cooking.

* When purchasing meat, you should buy the more lean cuts. Sirloin steaks typically have a very low fat content and are recommended for those with diabetes.

* Fish and vegetables are commonly served with butter. Instead, try using a slice of lemon or lime to season your meal.

* Broiling, roasting, or stir-frying your meats is ideal as these methods help to keep the meal healthy.

* Instead of vegetable oil, use canola or olive oil as a healthy alternative.

* Cereal should be consumed with skim or 1 percent milk. This helps to lower your fat intake without requiring a major dietary change.

* In recipes that call for oil, butter, or shortening, using a vegetable oil spray can be a great alternative.

These are just a few of the basic guidelines on which you should base recipes for diabetics. If you are searching for specific diabetes-friendly recipes, the internet can be a wealth of information. On the website, http://www.diabetes.org, you will find a Recipe of the Day, as well as a categorized listing of available recipes, ranging from appetizers to desserts.

With a wide range of recipes, you should not feel limited by your dining options. If you are suffering from diabetes, consulting a dietitian can be a great first step in establishing an adequate Diabetic Diet. Nutritionists can also help in this regard. If you need to find someone who can educate you about healthy eating for diabetes, you can contact the American Association of Diabetes Educators, which you can find at the http://www.aadenet.org. This site features an interactive search engine that lets you enter exactly what type of diabetes educator you are looking for, as well as the state or Zip Code in which you live. It will then pinpoint available dietitians, nurses, doctors, and other health care professionals that are available to help you to make informed decisions regarding your diabetes. If you are unable to access the web, you can call them at 1-800-338-3633.

Barbara Jones
http://www.articlesbase.com/medicine-articles/recipes-for-diabetics-100045.html

Once diagnosed with diabetes one should know that a compleat change of hie or hers way of life is needed. A very stable and regular diet should in this way be put together, following the guidelines of the food pyramid. A special count of lipids, glucides, protein and carbohydrates should be made in order to make the intake of nutrients properly so not to disturb the balance of glucose through out the body. Eating at regular ours should also be done.

Because not eating properly is a major risk in developing diabetes, starting a healthy diet may prove to be a very tricky situation. For this The American Dietetic Association would be a very wise to check with.

Eating more starch would be one of the first and most important things to start doing. Six time a day would be a perfect count of servings. Some of the most recommended meals would be cereal, nonfat milk, cooked black beans or corn.

Vegetables and fruits are also very important foods that should be taken in consideration. Eating up to 5 fruits or veggies a day is kind of the perfect amount because it is also very balanced. Fruits for snacks are again a very good idea.

Sugars and sweets should be the things to try to keep away from; although once every one or two weeks u could try out just a beet of cake or simple desert.

Fibers are one of the most important foods that should constantly be in the diet of a patient suffering from diabetes. Vegetables, cereal, seeds and certain legumes are perfect to keep in ones diet. Carrots, whole grains and nuts should be consumed on a daily bases. Some of the cereals actually act as scrubbers for the lower intestinal tract.

Weight is the next most important thing to confront. A healthy and maintained weight is a very important thing for everyone suffering from diabetes. Loosing some body fat will most certainly improve the usage of ones own created insulin, in the case of type 2 patients.

Smoking and alcohol are serious problems when it comes to fighting this disease. Severe smoking can worsen the circulation of blood even more being so tragic in some cases that the amputation of limbs is necessary. Also alcohol can seriously damage tissue in diabetes patients, especially if taken on an empty stomach.

Different foods have different times of digestion and that is why the level of glucose in the blood is seriously affected depending on what you eat.

A healthy way of life is always preferable when it comes to fighting diabetes.

So, if you want to find out more about type 1 diabetes or even about symptoms of diabetes please follow this link http://diabetes-info-center.com/

Groshan Fabiola
http://www.articlesbase.com/health-articles/controlling-the-level-of-glucose-through-out-the-body-106422.html

Back in the 1950’s and 60’s most people didn’t rate diabetes as a major problem. Back then, all the focus was on dealing with more prominent diseases such as polio and tuberculosis. If diabetes was thought about, it was more in the context of cutting out sugar in your coffee, rather than as a serious threat to your eyesight or your life.

That’s all changing. It’s not too much to say that diabetes is now reaching epidemic levels in most of the western world. According to the American Diabetes Association there are over 20 million diabetics in the United States alone, with a staggering one third undiagnosed.

It’s also going to get a lot worse with another 41 million Americans already showing pre-diabetic signs.

Diabetes is a disease that mostly affects blood vessels and in its extreme forms can lead to serious heart disease, stroke and kidney damage. Clearly these life threatening diabetic vascular diseases deserve priority attention, but high on the critical list for diabetics is the risk of serious eye disease and loss of vision.

Vision is one of our most critical senses and in this “need for speed” information era, over 70% of our sensory information comes through our eyes.

According to the American Academy of Ophthalmology, diabetics are 25 times more likely to lose vision than those who are not diabetic. With diabetes already being the number one cause of blindness in the United States, it’s no wonder eye care professionals are predicting a devastating increase in vision loss as the diabetic epidemic grows alarmingly.

Newly diagnosed diabetics often have nothing more than minor vision fluctuations which settle when blood sugar levels improve with treatment. Early on it’s easy to believe everything is fine. After some years though, continuing high blood sugar can gradually damage the blood vessels at the back of the eye in the retina. This causes a problem called diabetic retinopathy and the longer you have diabetes the more likely you are to have retinopathy.

The risk increases further when there is poor control of blood sugar levels. More than 70% of diabetics develop some changes in their eyes within 15 years of diagnosis.

Retinopathy is graded as Non-proliferative or Proliferative. Non-proliferative retinopathy is the common milder form, where small retinal blood vessels break and leak. There may be some mild retinal swelling but it rarely requires treatment unless it causes hazy central vision or straight lines appear bent.

Proliferative retinopathy is the less common, but more serious form where new blood vessels grow abnormally within the retina. If these vessel scar or bleed they can lead to potentially serious vision loss including blindness. Early laser treatment can seal leaking vessels and slow the progress of diabetic retinopathy, but can’t reverse existing vision loss.

For now, there is no “magic pill” to eliminate the risk of diabetic eye damage, but you can do two important things to help prevent the more serious complications. Poor blood sugar control is one of the main causes of serious diabetic retinopathy.

The critical first step is making sure you stabilize and control your blood sugar with a healthy diet and regular exercise. The second step is to make sure you have a yearly diabetic eye examination. An experienced eye care professional can pick up subtle diabetic eye changes long before you notice any vision change, and more importantly, early enough to do some good.

If you or your family is affected by this rising sign of diabetes: take action now to reduce your risk of vision loss. Don’t be a victim!

Aron Wallad
http://www.articlesbase.com/health-articles/two-steps-you-must-take-to-avoid-vision-loss-116552.html

The nutritional recommendations for juveniles with diabetes are much the same as the general population in this country. Children with diabetes need to eat a well balanced and healthy diet in order to keep their blood sugar levels in the normal range. Because of this need to control blood sugar they must eat foods in specified amounts depending on how they affect blood sugar levels.

Finding out that their child has diabetes can be quite shocking for many parents. One of the most challenging parts of any diabetics lifestyle change is learning how to prepare meals and snacks. This can be doubly hard for the parents of a diabetic child because following the dietary advice of the doctor and dietician can affect the entire household.

Attempting to learn what foods to feed a juvenile with diabetes can be confusing at first. There is a wealth of information in books and on websites but for most parents in can be overwhelming trying to figure it all out. The important thing for parents with newly diagnosed diabetic children to do is learn to spot the good information from the bad.

The best place to start is the American Diabetes Association where they will find the Diabetes Food Pyramid. This pyramid is much like the USDA food pyramid that everyone is familiar with with one difference. The USDA pyramid classifies food by the group they are in whereas the diabetic food pyramid groups foods based on their carbohydrate, protein, and fat content and breaks them down into the amount of servings for each. There are six groups that make up the diabetic pyramid and they include starches, proteins, fats, meats, fruits and vegetables.

If we take a look at each category we can get a better understanding of each and how they fit into a well balanced Diabetic Diet plan.

Starches and Grains: These are the primary sources of carbohydrates for everyone. These include foods like whole grains, rye, oats and the starchy vegetables such as potatoes and corn. This group also includes the dry beans such as pinto beans and black eyed peas. The suggested number of serving per day is between six to eleven. This is a range and must be personalized to the individual’s needs and goals with the help of a registered dietician.

Vegetables: Vegetables should always be a part of every dietary plan. They are full of many vital nutrients, are low in fat, and high in fiber all of which contribute to good health. Diabetics should have three to five servings per day. It is important to note that the starchy vegetables are not included in this category and should not be substituted into this group of the pyramid.

Fruits: Fruits are loaded with vitamins, minerals and fiber as well as carbohydrates. Serving sizes are determined by the individual fruit and suggested serving are two to four per day.

Milk: Milk and dairy products are essential in that they contain protein, calcium and many of the vitamins we need each day. Because they can contain a substantial amount of fat it is best to choose low fat or non fat versions of these products. The pyramid recommends two to three servings per day.

Meat and Meat Products: Meat and meat products are a primary supply of protein for all people. They also provide essential vitamins, minerals and amino acids the body needs to function in a healthy fashion. Choose only lean cuts and trim any visible fat to help keep the amount of saturated fat ingested to a minimum.

Fats, Sweets and Alcohol: While diabetics can partake of these it is recommended to keep their use in meal preparation and snack to a minimum. For the juvenile with diabetes this is important in that it teaches them food habits that will stay with them for the rest of their life.

The American Diabetes Association is a good place to start when it comes to learning about feeding a juvenile with diabetes. They have everything needed for healthy meal planning, exchange lists, weight control and recommended exercise programs.

Andrew Bicknell
http://www.articlesbase.com/nutrition-articles/nutrition-standards-for-juvenile-diabetics-140631.html

Diet plays a key role in controlling your blood sugar. A healthy-eating plan tailored to your needs will do that and more. Majority of people affected with diabetes are overweight or obese. In fact, your risk of getting diabetes increases the more weight you put on.

So controlling your diet can be the key to reducing the risk of diabetes as well as improving your symptoms if you are already affected by this disease people often refer to as “the silent killer.”

Everybody knows that maintaining a good diet is a healthy choice for every person. But for diabetes patients, this statement means something more significant than the recent fad over healthy living.

For diabetes patients, having a healthy diet means eating in a way that reduces the risk for complications that are commonly associated with their conditions, including heart disease and stroke. For them, a healthy diet could mean the difference between die-abetes and live-abetes.

Eating healthy involves eating a wide variety of foods that encompasses the whole diet spectrum of vegetables, whole grains, fruits, non-fat dairy products, beans, lean meats, poultry, and fish.

No, you do not have to eat all of that, but a little bit of this and that enough to balance the three basic food groups (Go, Grow, and Glow) is what you should aim for.

Tip #1: Preparing a Meal Plan

When you go on a diabetes diet, the first things you need to do is to prepare a meal plan. This will serve as your guide to how much and what kinds of food you can choose to eat at meals, and even at snack times if you wish to include that.

Now, be sure that your meal plan fits in with your schedule and eating habits. That way you will not be likely to ruin your diet simply because your work schedule conflicts with your meal schedule.

Keep in mind your end-goal: To keep your blood glucose in levels that are easy enough to maintain.

In addition to that somewhat myopic diet goal for diabetes, you also want to follow a meal plan that will help you improve your blood pressure and cholesterol levels as well as keep your weight on track.

All these – blood pressure, cholesterol and weight – are factors that contribute to the worsening of your diabetes symptoms, so controlling them could very well mean controlling your diabetes.

When preparing a meal plan, be sure to balance uptake and down take – that is, food and exercise, respectively. Additionally, your doctor may have prescribed you with insulin or oral medications to help you manage your condition.

Take those medications into account as well when you plan your meal plan, making sure that the food is balanced with the drugs. The whole thing sounds like it’s a lot of work but with a few suggestions from your physician and/or dietician you can start building a meal plan that is best for you and your condition.

Tip #2: Use the Diabetes Food Pyramid

The Diabetes Food Pyramid, released by the United States Department of Agriculture (USDA) is composed of six food groups (arranged according to how much you should eat from the least to the most and based on carbohydrate and protein content):

• Fats, sweets, and alcohol
• Milk
• Meat, meat substitutes, and other proteins
• Fruits
• Vegetables
• Grains, beans, and starchy vegetables

Fats, sweets, and alcohol are the one food group that diabetes patients should avoid.

The problem with diabetes involves a certain malfunction in the way our bodies make use of glucose in the blood. It is either there is too much glucose in our blood because we ate too much food rich in sugar so that the hormone responsible for regulating glucose – insulin – is unable to cope. Or, our cells are defective so that even though we have enough insulin to handle the job, our cells do not respond.

In order to control the levels of glucose in the blood stream, controlling Diabetes Diet is important. The intake of fats, sweets, and alcohol and other generally “unhealthy” foods should be minimized and only for special treats.

As for the rest of the food groups, here are the serving sizes recommended by the American Diabetes Association:

• Meat and Meat Substitutes: 4-6 oz. per day and divided between meals. This is equivalent to ¼ cup cottage cheese, 1 egg, 1 tbsp peanut butter, or ½ cup tofu.
• Milk: 2-3 servings per day
• Fruit: 2-4 servings per day
• Vegetables: 3-5 servings per day
• Grains and Starches: 6-11 servings per day, equivalent to 1 slice of bread, ¼ of a bagel, or ½ of an English muffin or pita bread.

Use this Diabetes Food Pyramid only as a guide in planning your meals. If you want a more individualized option, consult your dietician.

Tip #3: Draw Lines on Your Plate

Another good way to ensure that you are eating a balanced diet is to draw a line across your plate. It could only be an imaginary line. As you sit there for a meal, the exercise might even prove to be fun.

The first step, of course, is to imagine that you are drawing a line through the center of your plate. Then, divide one of the halves into two.

Then, fill this section with grains or starchy foods, such as rice, pasta, potatoes, corn, or peas.

The other section should comprise your meat and meat substitute group – meat, fish, poultry, or tofu.

Next, fill half of your plate with non-starchy vegetables. You can place there broccoli, carrots, cucumbers, salad, tomatoes, and cauliflower.

Last, add a glass of milk and a small piece of roll, and eh voila! You are ready to eat.

Tip #4: Reading Food Labels

With food labels, it all comes down to the Nutrition Facts. It’s that list of nutrition information found on the package of foods sold in the grocery store. Reading food labels can help you make wise choices about the foods you buy. The labels will tell you what ingredients were used, the amount of calories, and other pertinent information essential to a diabetes patient.

For instance, a typical food label would contain the total amounts per serving for the following nutrients:

• Calories
• Total fat
• Saturated fat
• Cholesterol
• Sodium
• Total carbohydrate
• Fiber

Use the nutrition facts found in food labels to compare similar types of foods and buy the one that contains fewer calories, lower fats, cholesterol, etc.

Pay close attention to free foods like sugar-free gelatin desert, sugar-free ice pops, sugarless gum, diet soft drinks, and sugar-free syrups. Just because they are called “free” does not mean they are entirely free of calories so don’t be overconfident. Instead, read the label. Most free foods should have less than 20 calories and 5 grams of carbohydrates per serving.

Another thing, “no-sugar added” means no sugar was added during the manufacture and packaging of the foods. The ingredients do not include sugar. However, the food may be high in carbohydrates still so be sure to read the label carefully.

Fat-free foods could still mean that they contain lots of carbohydrates. Often, they contain almost the same amount of calories as the foods they replace so be sure to pay attention to the label. Buying fat-free foods instead of regular foods does not necessarily mean that you are making a wise choice.

Tip #5: A Word about Sweets
Now, you know that sweets are generally discouraged among diabetes patients. However, having diabetes does not necessarily mean that you cannot have sweets. Imagine how bad life can be for the sweet tooth with diabetes. But as long as you keep your intake of sweets in moderation, there is no reason you have to eschew sugar from your life forever. After all, glucose (sugar) is still the most basic source of energy that the body needs.

So sweeten your foods with these following options:

• Sugar and other sweeteners with calories: honey, brown sugar, molasses, fructose, cane sugar, and confectioners sugar

• Reduced calorie sweeteners: erythritol, hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol

• Low calories sweeteners: ascelfume potassium, aspartame, saccharin, and sucralose

Research has overturned the long standing belief that sugar caused diabetes. The new studies show us that sugar has in fact the same effect on blood glucose levels as other carbohydrates like bread and potatoes. Based on this discovery, experts agree that a diabetic can now consume sugar as long as they incorporate it into their meal plan the way they would with any ordinary carbohydrate-containing foods.
Now that you have been pointed to the right direction with these tips to improve your diabetes diet, you can go ahead and live a healthier, fuller life where nothing – no carb nor sweets – is denied you, as long as you keep it all in moderation.

Nishanth Reddy
http://www.articlesbase.com/diseases-and-conditions-articles/top-5-diabetes-diet-tips-for-creating-healthy-meal-plan-58626.html

For Salacia Oblonga herb Capsules and Extract Write to Botanika
herbalpowders@operamail.com treeseeds@operamail.com
treeseeds@rediffmail.com : : : : WWW.SALACIAOBLONGACAPSULES.COM
Traditional Indian medicine, herb Salacia oblonga may help treat
diabetes Posted By: News-Medical in Medical Study News
Published: Tuesday, 8-Feb-2005 Printer Friendly Email to a
Friend : : : : Herbs used in traditional Indian medicine to
treat diabetes seems to lower blood sugar and insulin levels in
a manner similar to prescription drugs, a new study reports.
Researchers gave extracts of the herb Salacia oblonga to 39
healthy adults, and the results were promising. The largest dose
of the herb extract – 1,000 milligrams – decreased insulin and
blood glucose levels by 29 and 23 percent, respectively. : :
“These kinds of reductions are similar to what we might see with
prescription oral medications for people with diabetes,” said
Steve Hertzler, a study co-author and an assistant professor of
nutrition at Ohio State University. : : Salacia oblonga, which
is native to regions of India and Sri Lanka, binds to intestinal
enzymes that break down carbohydrates in the body. These
enzymes, called alpha-glucosidases, turn carbohydrates into
glucose, the sugar that circulates throughout the body. If the
enzyme binds to the herbal extract rather than to a
carbohydrate, then less glucose gets into the blood stream,
resulting in lowered blood glucose and insulin levels. : :
“Lowering blood glucose levels lowers the risk of
disease-related complications in people with diabetes,” Hertzler
said. “Also, poor compliance with diabetes medications often
hinders the effectiveness of these drugs. It may be easier to
get someone to take an herb with food or in a beverage, as
opposed to a pill.” : : The study appears in a recent issue of
the Journal of the American Dietetic Association. : :
Thirty-nine healthy adults participated in four separate meal
tolerance tests. These meals, which were given in beverage form,
were spaced three to 14 days apart. Each participant fasted for
at least 10 hours before consuming the test beverage. : :
Participants were asked to drink about two cups’ worth of the
chilled beverage, which contained zero, 500, 700 or 1,000
milligrams of Salacia oblonga extract. Afterward, the
researchers used the finger-prick method to draw blood samples
from each person every 15 to 30 minutes for three hours. These
blood samples were used to determine insulin and blood glucose
concentrations. The biggest changes in blood glucose and insulin
levels usually happen within the first two hours after eating. :
: The beverage that contained the highest concentration of the
herbal extract – 1,000 milligrams – provided the most dramatic
reduction in insulin and blood glucose levels. Insulin levels
were 29 percent lower, while blood glucose levels were 23
percent lower as compared to the control drink, which contained
no herbal extract. : : As Salacia oblonga can cause intestinal
gas, the researchers had the study participants collect breath
hydrogen samples hourly for eight hours after drinking the test
beverage. The participants collected their breath in small
plastic tubes. The researchers then analyzed these breath
samples for hydrogen and methane content – the level of either
substance in the breath corresponds to the level contained in
the colon. : : The subjects also rated the frequency and
intensity of nausea, abdominal cramping and distention and gas
for two days after consuming each test meal. : : While the test
beverages containing Salacia oblonga caused an increase in
breath hydrogen excretion, reports of gastrointestinal
discomfort were minimal, Hertzler said. : : Right now he and his
colleagues are trying to figure out what dose of the herb is
most effective, and when it should be taken relative to a meal.
: : “We want to know how long it takes for the herb to bind to
the enzymes that break down carbohydrates,” Hertzler said. “The
participants in this study took the herb with their meal, but
maybe taking it before eating would be even more effective.” : :
The researchers also want to study the effects of Salacia
oblonga in people with diabetes. : : “A lot of studies show that
lowering blood sugar levels reduces the risk for all kinds of
diabetes-related complications, such as kidney disease and nerve
and eye damage,” Hertzler said. “We want to see if this herb has
this kind of effect.” : : Salacia oblonga is still relatively
difficult to find in the United States, Hertzler said, although
there are manufacturers that sell the herb through the Internet.
: : This study was supported by the Ross Products Division of
Abbott Laboratories in Columbus. : : Hertzler is continuing to
conduct Salacia oblonga studies with the Ross Products Division
of Abbott Laboratories. He has no links to the company beyond
this affiliation. : : Hertzler conducted the work with former
Ohio State colleague Patricia Heacock, who is now at Rutgers,
the State University of New Jersey; Jennifer Williams, a
clinical scientist with Ross Products Division, Abbott
Laboratories; and Bryan Wolf, a former research scientists with
Ross Products Division

Goldie
http://www.articlesbase.com/advertising-articles/herbal-medicine-for-type-two-diabetes-221.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