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Healthy Bodies for People on the Go! - HEALTH TIP
Most vegetarians and meat eaters have a common problem. They are almost always deficient in RAW PROTEINS. That’s right! When protein is cooked, key nutrients are destroyed. When people consume cooked proteins in excess, the liver and kidneys become overloaded with waste products. This leads to fatigue, acidosis (body too acid) and gallbladder problems. Raw proteins are much more easily digested; they contain amino acids that help to break them down.
Now the next question you may have is: WHAT’S A RAW PROTEIN?
Raw fish (sushi)
Raw milk
Poached Eggs
Raw nuts
Rare Steak
Raw milk cheese
Raw soybean dishes
Raw seeds
Raw mushrooms
Sesame Seed butter (Tahini)
By Cindy Clayton, D.C. & Nutritionist - Practices in the Portland, Oregon Area
Cindy Clayton-Sudalnik, D. C.
Life Wellness Group,
9921 NW Engleman St,
Portland, OR 97229,
(323) 394-0194
Are pre-packaged “Low Carb” foods really low carb?
In the last couple of years there have been more and more prepackaged foods going onto shelves in supermarkets and health food shops that are advertised as having a “Low Carb” content.
Being a diabetic, it is important to maintain a low carb intake for several reasons: 1) carbs convert to sugar (glucose) in the digestive tract and raise blood sugar levels, 2) to compensate for the increase in sugar coming into the bloodstream, the body increases its production of insulin, which adds to the already existing problem of insulin resistance that diabetics must deal with, and 3) the excess sugar in the bloodstream that cannot be pushed into the cells of the body for food and energy get converted into triglycerides (fat) and get packed away in the fat cells causing weight gain.
To maintain a low carb diet the diabetic must have the correct information on the carb content of the food he or she is eating. Many new pre-packaged foods today have prominent wording the front of the packaging about it being “Low Carb” and stating that the product has only so many “net carbs” or “effective carbs” per serving.
Some of the “low carb” products that can be found on shelves are energy bars, noodles and even cookies. In inspecting several of these products, the energy bars had 2 “Effective Carbs” per serving, but when looking at the nutritional panel on the back it said Total Carbohydrates per serving was 24. The noodles advertised 5 “Net Carbs” per serving on the front, but the nutritional panel on the back stated Total Carbohydrates per serving was 43. The cookies advertised at only 2 “Net Carbs”, yet the nutritional panel stated Total Carbohydrates at 15.
How can this contradiction be and which information is correct?
Not counting carbs occurs two ways: The first is that some food manufacturers use sugar alcohols as ingredients to sweeten their products. The common sugar alcohols used are mannitol, sorbitol, xylitol, lactitol, isomalt, and maltitol amongst others.
Because these sugar alcohols are not technically sugar (even though they do contain carbs and do raise blood sugar levels — but more slowly than sugar) the food manufacturers do not count their carb content or label it as zero.
The second way that carbs are not counted is: Fiber is known to help lower blood sugar levels. Because of this, certain food manufacturers count the number of grams of fiber per serving and subtract that number from the number of carbohydrates. Of course this is not based on any scientific evidence that the fiber cancels the carbs, but these food manufacturers do it anyway.
By using the above two techniques the result is “Net Carbs” or “Effective Carbs” which are advertised on the front of the packaging as the carb contents per serving.
But if you look at the nutritional panel on the back of these products it lists the true Total Carbohydrates per serving, which is required by law to be shown there.
So, do not be fooled by misleading advertising gimmicks, judge the carb content by looking at the Total Carbohydrates in the nutritional panel on the back of the product. If you have been using these incorrectly labeled products, you now know the real carb content of the foods you are eating. This will make it easier to keep your blood sugar levels under control.
By Bob Held, President Wellness Support Network
For infomation abuot WSN products go to http://www.mcvitamins.com/Order_WSN.htm
Damaged
Cell Receptors and Diabetes
How does Diabetic medication work?
Certain medications increases insulin secretion while others try to
get the body to use it's own insulin more effectively and insulin
injections are just that, more insulin. Medical doctors usually try
the oral medications first and when those are no longer effective or
“maxed out” they then proceed onto insulin injections. (Insulin's job is to
push sugar out of the bloodstream into the cells where it is used for energy.)
There
can be a lot of insulin in the body, either being made by the body, or
introduced through injections, but the problem is that body is insulin resistant
because of damaged cell receptors that don’t allow the insulin to do the job
it needs to.
What are cell receptors?
Your body breaks down carbohydrates into sugar (glucose) which then enters
your blood stream. The more carbohydrates you eat, the higher your blood sugar
goes. In response, your body produces insulin. Insulin's job is to push
the blood sugar into the cells.
On the surface of the cells in your body are insulin receptors, which act
like little doors that open and close to regulate the inflow of blood sugar.
After many years of consuming a high-carbohydrate diet, your cells have been
bombarded with so much insulin that these doors begin to malfunction and shut
down.
Insulin resistance
The
medications introduce more insulin to force the sugar out of the body into the
now damaged cell receptors. Your body just ends up building up more and more
insulin resistance/tolerance so that the level of oral medications.or injections
only goes up and up.
Thus,
the high sugar levels are only a symptom of the diabetic condition, they are not
the diabetic condition itself!
Using
drugs to keep the blood sugar down is like having a fire burning in the living
room and turning on the exhaust fan in the kitchen to pull the smoke out of the
house. The fan pulls out the smoke (a symptom of the fire) but the fire is still
burning, and will consume the house unless it is handled.
The diabetic condition – the resistance to the insulin will just get worse.
What
needs to be done?
What needs to happen
is the body needs to resensitize the cells to the insulin your body is making
and as a result will lower your blood sugar levels.
Diet:
Diet needs to be used to give you body a rest so that it isn’t dealing with a
high amounts of sugar coming in. which requires your body to continuously
produce high levels of insulin to keep that blood sugar level down
A person with high blood sugars needs to eliminate ALL the starchy
carbohydrates from your diet and stop loading up your body with sugar. Even
small amounts of these starchy carbohydrates will prevent your sugar levels from
coming down. This action will give the body a "breather" and the
body’s insulin will be able to do it's job of pushing the sugar out of your
bloodstream and into the cells, your blood sugar level will drop naturally and
the high level of insulin in your body will drop along with it.
Exercise:
Another activity that will increase your body's sensitivity to insulin is doing
resistance exercises. These are exercises such as lifting weights or pulling or
pushing against muscles, by using various muscle exercise equipment. If
you are not physically up to this type of exercise, begin a walking program,
even if it is only walking for 20 minutes, 3 times a week
See: http://www.mcvitamins.com/diabetes.htm
