How you can Strengthen your Body Reverse Diabetes
Diabetes can be a well-established problem and a multi-billion dollar industry. It is medically seen as an Fasting Blood sugar more than 126 mg/dL , which ranges between 100-125 mg/dL are thought pre-diabetic and ranges below 99 mg/dL are considered normal. Studies have found a fasting blood glucose levels below 83 mg/dL is really a better benchmark, as likelihood of heart disease begins to increase at anything above that.
IMPORTANT: There's a distinction between Type 1 diabetes (an autoimmune condition) and sort 2 diabetes (lifestyle related). This short article refers specifically to Type 2 diabetes.
Some medical professionals work with an Oral Glucose Tolerance Test (OGTT) to check for diabetes. If you’ve ever been pregnant and had to consume the sickeningly sweet sugar cocktail then have blood drawn, you might be familiar with that one. Basically, someone emerges 50-75 grams of glucose in concentrated solution and his awesome blood sugar levels fact is measured. I’m not really a fan of this test because no-one should be ingesting that much concentrated glucose, and also the test is not a completely accurate measure. (Merely a side note: if you're a drinker from the “Big Gulp” drinks or considerable amounts of soda, you are putting the body via a similar test daily! Eventually, the body will respond, probably with something similar to “Fine, you would like diabetes, I’ll show you diabetes!)
A OGTT glucose of lower than 140 ml/dl is recognized as normal, with 141-199 being pre-diabetic and levels above 200 mg/dL considered full-blown diabetes. From my research, I believe that OGTT glucose levels above 140 mg/dL , especially regularly, can increase risk of vision problems, cancer, stroke and cardiovascular disease, even with no official diabetes diagnosis.
It’s obvious that diabetes is a big problem, what causes it? Some would have you believe it is genetics, other claim a way of life or dietary cause…what can it be really? Let’s get back to the biology…
Biology 101: Sugar, Carbohydrates, Insulin and Fat
Any food that you simply ingest is processed and metabolized by the body. Meals are broken down in to the various building blocks our bodies needs, and what can not be metabolized or used is processed and removed by the liver. Protein and fats bring muscle and tissue regeneration along with other processes in your body. Carbohydrates are usually a quick fuel for the body, but when more are eaten that the body immediately needs, they must be stored. A straightforward explanation from the previous post:
Any type of carbohydrate is eventually broken down through the body into glucose, an easy kind of sugar. Even though the body can use glucose for fuel, levels that exceed what is needed are toxic towards the body. Over time, that whole wheat muffin, cup of millet, or bowl of oatmeal becomes that as well as a cup of soda, a donut or even a handful of candy.
The problem is, glucose is actually toxic when it is just floating around inside your bloodstream, to ensure that body includes a defense mechanism. Any glucose that is not immediately used is stored as glycogen inside the liver as well as the muscles. This could be great other than the body has a limited number of glycogen receptors. When they are full, as they almost always have been in inactive people, the body only has one option left: to keep all of the excess glucose as saturated fats within your body.
To make matters worse for your inactive, carb addict, once the body senses glucose inside the bloodstream, the pancreas releases a hormone called insulin (perhaps you’ve heard about it?) to signal your body to keep the glucose as glycogen. If the glycogen receptors are full plus it can’t do this, the body thinks the cells didn’t get the message and releases much more insulin.
When this occurs for time, cellular structure start to become up against the presence of insulin, causing a vicious circle. The body then releases a lot more insulin, trying desperately to get the cells to uptake the toxic glucose. A good excess insulin in the bloodstream is also toxic and further damages the receptors on these cells. Eventually, the insulin enables the glucose access to excess fat cells to have it out from the bloodstream. In other words- Fat isn’t stored as fat in the body- Sugar (from carbohydrates) is stored as fat!
So, that's it: excess sugars and carbohydrates increase insulin levels, when this happens during a period of time, weight gain and insulin resistance occur. Seems really quite simple, right? If only it were… there are many confounding factors involved.
Grains, Sugars and Omega-6 Oils
These three will be the axis of evil in the nutrition world. They are all new introductions to the human diet, mainly in the forms they're most eaten in (processed flour, ordinary sugar and Fructose Corn Syrup and vegetable oils).Once we know already, grains (especially in a very processed form) not just raise levels of insulin but tend to damage the lining from the gut, during those with no official coeliac disease. Grains also cause inflammation in your body and will initiate an immune response.
Sugars raise insulin levels, and also over extended periods of time, damage the pancreas and cause insulin resistance, a precursor for diabetes. Fructose is the top offender in the sugar world, because it is recognized as a toxin our bodies and has no proven benefit to your body. Fructose is immediately come to the liver, where it must be processed, plus some doctors now declare that this may be a large aspect in development of fatty liver disease. Excess sugar in the bloodstream also increases the release of cortisol and adrenaline (read more about those in a minute), slows the immune response, decreases necessary Leptin levels and promotes fat cell function. There are various forms of sugar and sweeteners, even though all should be limited, some are worse than these:
Glucose-Found in almost all carbohydrates plus a precursor to glycogen, that your body demands for energy. It should be limited, but is alright moderately, especially for healthy individuals Fructose- A toxic substance the body does not need in a amount. If consumed, it should be from fruit rather than sources like High Fructose Corn Syrup, which greatly increases chance of the above problems from sugar.
Sucrose- What we termed as table sugar. It has a 1:1 ratio of glucose to fructose and fosters an insulin response in the body. Needs to be limited or avoided.
High Fructose Corn Syrup- Highly concentrated fructose that is dangerous to the body. Needs to be avoided Honey, Maple Syrup, Agave, Molasses, etc- Natural sweeteners that still contain high levels of fructose. Ought to be consumed only in moderation by healthy individuals with good insulin sensitivity. Sugars in fruit- Fruit contains a lot of natural sugar, and while the majority are ok in moderation, their juices ought to be avoided as they are concentrated reasons for sugar and lift blood sugar and insulin. Best fruit sources are the ones high in antioxidants and relatively reduced sugars, such as berries. Omega 6 oils will also be a relatively new accessory for the diet, making their appearance in the early 1900s. Oils within this category include vegetable, canola, cottonseed, soybean, corn, safflower, sunflower, etc. Usage of these oils increased in the 1950s once they were promoted as a “healthy” substitute for fatty foods (they weren’t). Research is now showing that usage of these oils increases risk for obesity and may damage thyroid function. They give rise to insulin resistance and inflammation, further aggravating the indegent pancreas.
Omega-6 fats should be consumed in ideally, a single:1 ratio with Omega-3 fats. Most Americans consumer a ratio better 20 or 25:1, greatly increasing risk of diabetes and obesity.
For more information about insulin producing foods for diabetics go to this site: look at this.
IMPORTANT: There's a distinction between Type 1 diabetes (an autoimmune condition) and sort 2 diabetes (lifestyle related). This short article refers specifically to Type 2 diabetes.
Some medical professionals work with an Oral Glucose Tolerance Test (OGTT) to check for diabetes. If you’ve ever been pregnant and had to consume the sickeningly sweet sugar cocktail then have blood drawn, you might be familiar with that one. Basically, someone emerges 50-75 grams of glucose in concentrated solution and his awesome blood sugar levels fact is measured. I’m not really a fan of this test because no-one should be ingesting that much concentrated glucose, and also the test is not a completely accurate measure. (Merely a side note: if you're a drinker from the “Big Gulp” drinks or considerable amounts of soda, you are putting the body via a similar test daily! Eventually, the body will respond, probably with something similar to “Fine, you would like diabetes, I’ll show you diabetes!)
A OGTT glucose of lower than 140 ml/dl is recognized as normal, with 141-199 being pre-diabetic and levels above 200 mg/dL considered full-blown diabetes. From my research, I believe that OGTT glucose levels above 140 mg/dL , especially regularly, can increase risk of vision problems, cancer, stroke and cardiovascular disease, even with no official diabetes diagnosis.
It’s obvious that diabetes is a big problem, what causes it? Some would have you believe it is genetics, other claim a way of life or dietary cause…what can it be really? Let’s get back to the biology…
Biology 101: Sugar, Carbohydrates, Insulin and Fat
Any food that you simply ingest is processed and metabolized by the body. Meals are broken down in to the various building blocks our bodies needs, and what can not be metabolized or used is processed and removed by the liver. Protein and fats bring muscle and tissue regeneration along with other processes in your body. Carbohydrates are usually a quick fuel for the body, but when more are eaten that the body immediately needs, they must be stored. A straightforward explanation from the previous post:
Any type of carbohydrate is eventually broken down through the body into glucose, an easy kind of sugar. Even though the body can use glucose for fuel, levels that exceed what is needed are toxic towards the body. Over time, that whole wheat muffin, cup of millet, or bowl of oatmeal becomes that as well as a cup of soda, a donut or even a handful of candy.
The problem is, glucose is actually toxic when it is just floating around inside your bloodstream, to ensure that body includes a defense mechanism. Any glucose that is not immediately used is stored as glycogen inside the liver as well as the muscles. This could be great other than the body has a limited number of glycogen receptors. When they are full, as they almost always have been in inactive people, the body only has one option left: to keep all of the excess glucose as saturated fats within your body.
To make matters worse for your inactive, carb addict, once the body senses glucose inside the bloodstream, the pancreas releases a hormone called insulin (perhaps you’ve heard about it?) to signal your body to keep the glucose as glycogen. If the glycogen receptors are full plus it can’t do this, the body thinks the cells didn’t get the message and releases much more insulin.
When this occurs for time, cellular structure start to become up against the presence of insulin, causing a vicious circle. The body then releases a lot more insulin, trying desperately to get the cells to uptake the toxic glucose. A good excess insulin in the bloodstream is also toxic and further damages the receptors on these cells. Eventually, the insulin enables the glucose access to excess fat cells to have it out from the bloodstream. In other words- Fat isn’t stored as fat in the body- Sugar (from carbohydrates) is stored as fat!
So, that's it: excess sugars and carbohydrates increase insulin levels, when this happens during a period of time, weight gain and insulin resistance occur. Seems really quite simple, right? If only it were… there are many confounding factors involved.
Grains, Sugars and Omega-6 Oils
These three will be the axis of evil in the nutrition world. They are all new introductions to the human diet, mainly in the forms they're most eaten in (processed flour, ordinary sugar and Fructose Corn Syrup and vegetable oils).Once we know already, grains (especially in a very processed form) not just raise levels of insulin but tend to damage the lining from the gut, during those with no official coeliac disease. Grains also cause inflammation in your body and will initiate an immune response.
Sugars raise insulin levels, and also over extended periods of time, damage the pancreas and cause insulin resistance, a precursor for diabetes. Fructose is the top offender in the sugar world, because it is recognized as a toxin our bodies and has no proven benefit to your body. Fructose is immediately come to the liver, where it must be processed, plus some doctors now declare that this may be a large aspect in development of fatty liver disease. Excess sugar in the bloodstream also increases the release of cortisol and adrenaline (read more about those in a minute), slows the immune response, decreases necessary Leptin levels and promotes fat cell function. There are various forms of sugar and sweeteners, even though all should be limited, some are worse than these:
Glucose-Found in almost all carbohydrates plus a precursor to glycogen, that your body demands for energy. It should be limited, but is alright moderately, especially for healthy individuals Fructose- A toxic substance the body does not need in a amount. If consumed, it should be from fruit rather than sources like High Fructose Corn Syrup, which greatly increases chance of the above problems from sugar.
Sucrose- What we termed as table sugar. It has a 1:1 ratio of glucose to fructose and fosters an insulin response in the body. Needs to be limited or avoided.
High Fructose Corn Syrup- Highly concentrated fructose that is dangerous to the body. Needs to be avoided Honey, Maple Syrup, Agave, Molasses, etc- Natural sweeteners that still contain high levels of fructose. Ought to be consumed only in moderation by healthy individuals with good insulin sensitivity. Sugars in fruit- Fruit contains a lot of natural sugar, and while the majority are ok in moderation, their juices ought to be avoided as they are concentrated reasons for sugar and lift blood sugar and insulin. Best fruit sources are the ones high in antioxidants and relatively reduced sugars, such as berries. Omega 6 oils will also be a relatively new accessory for the diet, making their appearance in the early 1900s. Oils within this category include vegetable, canola, cottonseed, soybean, corn, safflower, sunflower, etc. Usage of these oils increased in the 1950s once they were promoted as a “healthy” substitute for fatty foods (they weren’t). Research is now showing that usage of these oils increases risk for obesity and may damage thyroid function. They give rise to insulin resistance and inflammation, further aggravating the indegent pancreas.
Omega-6 fats should be consumed in ideally, a single:1 ratio with Omega-3 fats. Most Americans consumer a ratio better 20 or 25:1, greatly increasing risk of diabetes and obesity.
For more information about insulin producing foods for diabetics go to this site: look at this.