DIABETES HELP

Diabetes UK currently recommends that people with diabetes aim to keep their blood levels at 4-6 mmol/l before meals (preprandial) and at no higher than 10 mmol/l two hours after meals (postprandial).

Evidence shows that by sticking within these targets you can help to reduce the risk of long term complications associated with diabetes.

Your healthcare team will be able to give your individual medical advice on what targets are best for you.

Because blood sugar levels usually rise slowly in type 2 diabetes, the symptoms of this more common form of the disease may develop over years or may not occur at all.
The early signs and symptoms, when they occur, are the same as for type 1 diabetes: repeated trips to the bathroom, thirst, and fatigue.
But they may develop gradually enough to be easily overlooked. Other symptoms can include recurrent bladder infections, tingling or numbness in the hands and feet as a result of nerve damage, and
recurring vaginal yeast infections.

Want to Stop Diabetes? Start Exercising
At least 10 million overweight Americans could sharply cut their risk of developing diabetes by making relatively simple lifestyle changes in their diets and exercise routines, according to a major government study released August 8.
The Diabetes Prevention Program is the first large study to show that losing weight and exercising can effectively delay diabetes in a wide range of overweight men and women who are just a step away from having full-blown diabetes.
It gives doctors the first proven tools for countering the growing diabetes epidemic in the United States.

While previous research has shown that diet and exercise can help control blood sugar levels in people who already have the disease -- and thus reduce some complications -- this study demonstrates that lifestyle changes can actually prevent diabetes in nearly 60 percent of those who are poised to develop the disease.

The results were so overwhelmingly positive that officials halted the study one year early to make the findings widely available.

An estimated 16 million people in the United States have diabetes, a chronic disease of the pancreas that causes blood sugar levels to soar. Once largely limited to older adults, type 2 diabetes rates have tripled in the past 30 years, mostly because of the upsurge of obesity.

Diabetes strikes 800,000 people annually and is being diagnosed more frequently in younger individuals.

Minorities are at particular risk: Compared with whites, blacks have a 60 percent higher rate of developing diabetes and Hispanics have a 90 percent increased risk.

The disease costs an estimated $100 billion annually to treat in the United States; and with no proven way to prevent it, public health officials have become increasingly concerned about the future costs of the disease in an aging and increasingly overweight population.

Type 2, or adult-onset, diabetes is the most common form of the disease, accounting for 95 percent of cases in the United States. It is the leading cause of kidney failure, limb amputations and new blindness in adults. It also contributes to heart disease and stroke -- two of the major killers in the United States.

Until now, doctors believed that changes in diet and exercise might help reduce the risk of developing diabetes, but they had little scientific evidence to back up that thinking. Critics often pointed to the dismal failure of most people to lose weight and keep it off.

As little as a 5 percent weight loss -- that's about 10 pounds for most people in the study -- can reduce the risk of diabetes by 58 percent. That is truly remarkable.

During the three-year study, the participants in the lifestyle group reduced their risk of developing diabetes by a striking 58 percent. Among those 60 and older, the reduction in risk was even greater: 71 percent.

Participants in the lifestyle group met weekly, one-on-one, with a counselor for nearly six months. They received intensive instruction on diet and exercise, which was followed by group meetings on grocery shopping. The participants limited their food intake to 1,200 to 1,800 calories a day. They also exercised at least 30 minutes a day, five days a week, mostly by walking briskly.

On average, those who received the lifestyle counseling lost 7 percent of their body weight -- about 15 pounds -- and kept most of it off for the duration of the three-year study. Only about 5 percent of these participants developed diabetes each year -- half the rate of the control group.
Washington Post August 9, 2001; Page A01

History and Uses:
Apple Pectin is a source of water soluble fiber which has a gel-forming effect when mixed with water, and is a dietary fiber, Apple Pectin is helpful in maintaining good digestive health. Pectin is defined as any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables.

Fruits rich in Pectin are Apples, currants and plums, but researchers have found that raw Apples are the richest source of fruit Pectin, with the Jonagold variety of Apple leading other varieties.

Protopectin, present in unripe fruits, is converted to Pectin as the fruit ripens. Pectin forms a colloidal solution in water and gels on cooling. When fruits are cooked with the correct amount of sugar, and acidity is optimum, and the amount of Pectin present is sufficient, jams and jellies can be made.

In overripe fruits, the Pectin becomes pectic acid, which does not form jelly with sugar solutions. An indigestible, soluble fiber, Pectin is a general intestinal regulator that is used in many medicinal preparations, especially as an anti-diarrheal agent. Our ancestors believed that old proverb, "An apple a day keeps the doctor away," and today, nutritional scientists continually research for evidences that verify the many health benefits bestowed by the common Apple.

Apple Pectin is a soluble fibre that is said to be effective in lowering cholesterol levels. Apples work in any form (raw fruit, powder or juice) to maintain good cardiovascular health. Researchers at the University of California, Davis, found that Apple Pectin acts as an antioxidant against the damaging portion of cholesterol in the blood stream. Many researchers suggest that people who eat fatty foods should, if possible, accompany the food with Apple juice to reduce harmful effects.

A diet of low fibre, high fat and animal protein is thought to be one of the leading causes of death in many people, and it has been established that a diet rich in Apple Pectin can protect against many diseases. Research in Japan has found that Apple Pectin can also decrease the chances of malignant colon disease. Apple Pectin helps maintain intestinal balance by cleansing the intestinal tract with its soluble and insoluble fibers.

Apple Pectin tends to increase acidity in the large intestines and is advocated for those suffering from ulcers or colitis and for regulating blood pressure. Pectin is also said to be effective in causing regressions in, and prevention of, gallstones. There is also evidence that the regular use of Apple Pectin may lessen the severity of diabetes.

Along these lines, it has been suggested that fiber-depleted diets actually help cause diabetes mellitus, and some studies have indicated that the regular consumption of Apple Pectin could lead to permanent reductions in insulin requirements (but only under a physician's direction. To prevent the possibility of insulin overdose, diabetics should make their physicians aware of any dietary changes).

Consuming sugar and other refined carbohydrates results in the rapid release of glucose, or blood sugar. In response, the pancreas secretes insulin to usher glucose into the cells, where it is burned for energy. Excess glucose stresses the system, and over time the cells become less responsive to insulin. This condition, known as insulin resistance, is a huge health problem and it is estimated to affect half the American population. Insulin resistance is associated with abnormalities in cholesterol and triglyceride levels, hypertension, increased risk of heart disease and diabetes.

The dramatic rise in type-2 diabetes since the mid-1900s directly coincides with our increased consumption of sugar. One long-term study of more than 65,000 women demonstrated that a high-sugar, low-fibre diet increased the risk of type-2 diabetes by 250 per cent. Another recent study found that excessive intake of sugar was the single most important dietary risk factor for heart disease in women and for men. It has been estimated that sugar intake may account for more than 150,000 premature deaths from heart disease in the United States each year.12

Xylitol has been demonstrated in repeated clinical studies to be very slowly metabolised. In fact, on the glycaemic index, which measures how quickly foods enter the bloodstream, sugar is rated at 100 and xylitol at just seven! Xylitol is a natural insulin stabiliser, therefore it causes none of the abrupt rises and falls that occur with sugar. In fact, it actually helps in stopping sugar and carbohydrate cravings. Foods sweetened with xylitol will not raise insulin levels. This makes it a perfect sweetener for people with diabetes as well as those wanting to lose weight. There is a growing consensus amongst anti-ageing researchers that maintaining low insulin levels is a key to a successful anti-ageing program.

Insulin resistance also plays a significant role in hormonal imbalances, including those that lead to breast cancer. High insulin levels increase the production of oestrogens, leading to an oestrogen-dominant condition, and also interfere with healthy ovarian function. Insulin resistance is a major cause of a growing hormonal problem called polycystic ovarian syndrome (PCOS). PCOS causes the ovaries to become anovulatory, which means that the normal cyclic production of oestrogen followed by progesterone either ceases or becomes dysfunctional. Insulin stimulates the ovaries to produce predominantly male hormones, which, in combination with higher insulin and glucose levels, increase weight-gain around the waist--a body type that is a risk factor for breast cancer. Signs that the body is being exposed to higher levels of the male hormones include acne, loss of head hair and an increase in body hair. Lowering insulin levels is crucial for not only treating PCOS but also resolving most other hormonal imbalances, including those leading to breast cancer.13
The best place to buy Xylitol

Diabetes is an epidemic waiting silently in the wings. The health providers are extremely good at treating it with drugs and insulin and today there are no reasons why diabetics need die prematurely. What literally 'freaks them out' is the cost and the length of treatment.

There are two principle things at play with diabetes - the Insulin production sites pack up due to overwork or some stress and the cells become resistant to insulin.

Problem 1
Insulin is produced in some very specialist glands in the Pancreas called the Islets of Langerhan. When a gland is asked to do more than it should or for longer than it should it can experience stress. If someone eats food regularly that produces large amounts of Glucose then the body will have to deal with frequently and possibly massive level of glucose in the blood stream. The trigger for insulin is an excess of Glucose in the blood stream and the amount required is proportionate to the amount of Glucose. Lots of Glucose = Lots of Insulin = stress on the Islets of Langerhan. Continual stress will inevitably lead to the cells in the glands giving up and effectively being unable to produce enough and ultimately any insulin. The stress can also be triggered by viral attack.

Problem 2
When there is too much Glucose in the blood stream the cells become resistant to insulin and that's when things begin to break down. Imagine a garden gate held shut by a spring. Apply the right amount of pressure and the gate opens - glucose then enters the cell. With insulin resistance the spring appears to get stronger or the insulin weaker - that means that the gate becomes harder to open - resulting in high levels of glucose staying in the blood. This leads to cellular damage which is what leads to nerve damage and system damage - ulceration, neuropathy and many other problems. Low GI foods release glucose slower than high GI foods. This is explained below.

Solution
1. Eat Low GI - get rid of the foods that simply create glucose highs. The most common culprits are flour, over cooked rice and grains, potato and pasta. The only one that is bad without question is refined white flour. Baked potato is OK if eaten as a rare treat and either eaten with butter or olive oil or yoghurt (the fats coat the grains of starch and slow down their conversion to glucose). Anything with flour in it will cause problems and we discourage anyone form eating foods containing flour. Basmati Rice is best (it contains a compound that slows down digestion of the starch) and it should be cooked in a large pan of boiling water for no more than 6 minutes. Wild rice is OK but only cook it until the grains are just hard to bite. In many cases this is enough to stop the progress of diabetes but it does take about 3 or 4 days to begin to notice the effects.
2. Glyconutrients - add small amounts of the right glyconutrient complex to your diet. S

Integrating a revised diet, excercise and glyconutrients into your diet will bring about great results but you need to commit to doing it for life. Don't use it as a sticking plaster and expect it to last for ever - you need to change some aspects of your life permanently.

Eating a lot of high GI foods can be detrimental to your health because it pushes your body to extremes. This is especially true if you are overweight and sedentary. Switching to eating mainly low GI carbs that slowly trickle glucose into your blood stream keeps your energy levels balanced and means you will feel fuller for longer between meals.
o Low GI diets help people lose and control weight
o Low GI diets increase the body's sensitivity to insulin
o Low GI carbs improve diabetes control
o Low GI carbs reduce the risk of heart disease
o Low GI carbs reduce blood cholesterol levels
o Low GI carbs can help you manage the symptoms of PCOS
o Low GI carbs reduce hunger and keep you fuller for longer
o Low GI carbs prolong physical endurance
o High GI carbs help re-fuel carbohydrate stores after exercise

The basic technique for eating the low GI way is simply a "this for that" approach - ie, swapping high GI carbs for low GI carbs. You don't need to count numbers or do any sort of mental arithmetic to make sure you are eating a healthy, low GI diet.
o Use breakfast cereals based on oats, barley and bran
o Use breads with wholegrains, stone-ground flour, sour dough
o Reduce the amount of potatoes you eat
o Enjoy all other types of fruit and vegetables - fruit with stones are best
o Use Basmati, Doongara or Japanese koshihikari rice
o Enjoy pasta, noodles, quinoa - but don't eat too much or cook them too long
o Eat plenty of salad vegetables with a vinaigrette dressing

Starch granules are composed of two types of starch molecule - a highly branched form called amylopectin and a straight chain form called amylose. The ratio of the two types of starch in the granule varies from one variety of food to another, and is genetically determined. Different varieties of corn and rice, for example, have different ratios of amylose to amylopectin.
Food processing alters starch granules, making them more readily digested. This is usually accomplished by heating in water (gelatinisation), but grinding may also be used. During cooking, heat and water make the starch granules swell so that the compact crystalline structure is destroyed. When making gravy with flour and water, the gradual thickening of the mixture corresponds to starch gelatinisation. Starches with higher amylose content swell more slowly and at higher temperatures because of stronger binding forces within the granules. In the case of very high amylose starches (such as we find in legumes), much of the amylose remains ungelatinised at the end of cooking and processing. As a result, there is restricted access by the digestive enzymes which delays overall digestion and absorption. In general, foods with a high ratio of amylose to amylopectin have lower G.I. factors. Fast and slow carbohydrate digestion and the consequent levels of sugar in the blood

The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers-the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values can be found at www.mendosa.com/gilists.htm . A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
In simple terms a single Orange is Low Glycemic while 2 or more has a High GL and is less good than one alone.