MCVitamins News
Your Nutritional Education Site
1.Underlying Causes of
Diabetic "Complications"
2. Liven Up your Diabetic Diet
3. Protect Yourself from a “Food” Ingredient That Causes
Nerve Damage
4. Can Being Sleep Deprived Actually Kill You Early?
5. Veggie Burgers Made with a Neurotoxin.
Underlying Causes of Diabetic
"Complications"
It is the "complications" that arise from the
diabetic condition that cause serious damage to the body of the
diabetic. In the following article we examine some medical research
showing the cause and solution to one of these diabetic complications:
"Arteriosclerosis is the medical term describing hardening of the arteries. The most common form of this disease, the one that kills more Americans than any other disease, is atherosclerosis. The development of this disease follows this pattern: The inside walls of the arteries start deteriorating in their physical structure and small lesions (wounds) begin to appear. This cellular deterioration of the inner walls of the arteries is fundamentally a result of vitamin B6 deficiency."
"If the lesions become serious enough and if there is an accompanying vitamin C deficiency (as is usually the case), capillary rupture and hemorrhaging (bleeding) begin to occur. The body then calls for a protective measure to stop the internal bleeding within the artery. This action is termed a blood clot (thrombosis), which seals off the hemorrhaging. At the site of the injury on the artery wall, dead and dying cells, white and red blood cells, continue to accumulate, and actually begin to block the artery. When this happens the blood supply is diminished, which in turn deprives the heart and the brain of life-giving blood."
"As the injured area cells grow, they attract numerous substances, including calcium and cholesterol. While the calcium and cholesterol deposits continue to grow, they begin to form areas in the arteries called atheromos. The atheromos thicken and blood clots (thrombosis) begin to stick, resulting in a severe reduction of blood circulation to the heart and the rest of the body. As calcification continues, the arteries harden and high blood pressure ensues; circulation of the blood is then greatly diminished and a heart attack often results."
"The initial arterial damage of lesions, hemorrhaging, blood clots and so on is first caused by specific nutritional deficiencies in the diet. Once the damaged area in the artery walls occurs, then the build-up of cholesterol as well as calcium becomes a secondary problem. But if one treats arteriosclerosis by simply reducing the dietary intake of cholesterol, or for that matter calcium, one is merely treating the symptoms and not the cause of the disease."
"It has come to be almost an established
position that if one wishes to protect against heart disease, one should
avoid eating saturated fats. But the evidence shows that a high fat
consumption, when accompanied by plenty of the essential nutrients which
all cells need, does not cause arteriosclerosis or heart
disease…."
excerpted from Victory Over Diabetes
by William H. Philpott M.D. & Dwight K. Kalita Ph.D.
Liven Up Your Diabetic Menu
Want to spice up your low carb meal? How about experimenting with different herbs and spices. Varying the flavors of your favorite foods can keep you meals interesting.
Asian: Spices like coriander, cardamom, cumin, lemongrass, ginger, and red pepper will lend your foods an Asian flavor. Several of these spices can be combined to make a delicious seasoning rub for fish and chicken.
Italian: Herbs like parsley, basil, rosemary, and thyme as well as garlic and allspice are key ingredients in Italian food.
Mexican: Use hot peppers, cilantro, and garlic. These seasonings can be used with meat, chicken, and pork, but can also be put in soups and salads.
Crunchy crust: A coating made with flour or bread crumbs is a high-carb no-no. A great, flavorful substitutions for bread crumbs is nuts & seeds (sunflower seeds, walnuts, almonds, brazil nuts, macademia, etc) They can be chopped (or crushed up in a plastic storage bag) and used to coat fish filets, chicken, shrimp, veggies or anything else you’d normally want to put bread crumbs on
Another idea for breading is to use pork rind flour.
For crab cakes, meat balls and the like, try mixing up a paste of baking powder and beaten egg to use as a binder instead of bread crumbs and egg.
Cajun influence - use Cajun Spices & Seasonings
For more information about Diabetic Diets http://www.mcvitamins.com/diabetic-diets.htm
Protect Yourself from a “Food” Ingredient That Causes Nerve Damage!
Following the Second World War food companies discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors.
Unfortunately, MSG is extremely toxic, especially to your nervous system!
The fast food industry could not exist without MSG and other artificial meat flavors to make their sauces and spice mixes. The sauces in processed foods are basically MSG, water, thickeners and some caramel coloring.
MSG tricks your tongue into thinking that it is getting something nutritious when it is getting nothing at all except some very toxic substances.
Almost all canned soups and stews contain MSG. Salad dressings, Worcestershire sauce, rice mixes, dehydrated soups, all of these as well as anything that has a meat-like taste has MSG in it.
Most processed vegetarian foods contain these flavorings. The list of ingredients in vegetarian hamburgers, hot dogs, bacon, baloney, etc., often includes “hydrolyzed protein” (another name for MSG) and other "natural" flavorings. Almost all soy-based foods contain large amounts of MSG.
In 1957 scientists found that mice became blind and obese when given MSG. In 1969, MSG was found to cause damage in specific regions of the brain. Subsequent studies confirmed this.
MSG is a substance that has a toxic effect on nerves and the nervous system that causes a wide range of reactions, from temporary headaches to permanent brain damage.
We are experiencing today a huge increase in Alzheimer's, brain cancer, seizures, multiple sclerosis, and diseases of the nervous system. One of the chief contributors are these flavorings in our food.
Ninety-five percent of processed foods contain MSG!
In the late 1950’s it was added to baby food. After some congressional hearings on this subject, the baby food manufacturers stated they had taken it out of the baby food, but they didn't really remove it. They just called it by another name - “hydrolyzed protein”!
Anything that you buy that says "spices" or "natural flavors" contains MSG! The food industry avoids putting MSG on the label by putting MSG in spice mixes. Legally, if the mix is less than 50% MSG, manufacturers don't have to put it on the label.
The phrase "No MSG" on food labels has virtually disappeared. That's because MSG is in all the spice mixes.
This substance is so harmful to your body that you want to avoid all foods containing MSG!
To do this successfully you must take the time when shopping to read the ingredients labels on the foods you buy!
To help you to determine what foods actually contain MSG we have compiled a list of ingredients (in alphabetical order) that ALWAYS contain MSG!
Autolyzed plant protein
Autolyzed yeast
Calcium caseinate
Gelatin
Glutamate Textured protein
Glutamic acid
Hydrolyzed Plant Protein (HPP)
(any protein that is hydrolyzed)
Hydrolyzed protein
Hydrolyzed Vegetable Protein (HVP)
Monopotassium glutamate
Monosodium glutamate
MSG
Natural flavors
Sodium caseinate
Spices
Textured protein
Yeast extract
Yeast food
Yeast food nutrient
By eliminating as much MSG as possible from your diet, it will result in greatly improved health for you and your family, both now and in the future!
Can Being Sleep Deprived Actually Kill You Early?
http://fitness.mercola.com/sites/fitness/archive/2010/05/22/when-sleeplessness-kills.aspx
Veggie Burgers Made with a Neurotoxin.