Some important information straight from Al Sears, MD:-

Here’s another example of conventional medicine getting it all wrong…

The ACCORD study took 10,000 diabetic patients and monitored their risks of heart attack, stroke, and death.

Patients who had lowered their blood sugar levels the most were at higher risk for death. In fact, the study was stopped short. As blood sugar levels dropped, more patients were having heart attacks or dying.1

This goes against what most doctors – including the American Diabetes Association – tell us is the best way to treat diabetes.

That’s because they’re focused on the symptoms and not the cause.

High blood sugar is just a symptom of diabetes. The true cause is spiked insulin levels. This is a result of insulin resistance.

The best way to treat diabetes is to improve your body’s sensitivity to insulin.

The best way to do that is through your diet. Here are four simple tips you can follow:

1. Eliminate heavily processed foods. This means any kind of junk food, including fried and sugary foods. They help fuel diabetes and keep it alive. Practically all of these foods are high-glycemic. Meaning they spike your blood sugar and, as a result, your insulin levels. Also, if it’s packaged and comes in a box or bag, chances are it’s not good for you. This kind of food has multiple ingredients, including hydrogenated oils (trans fats) to give it a long shelf life.

2. Eat more protein. Your focus should be on eating foods that have one, maybe two ingredients. That means getting the bulk of your calories from protein. Good sources are grass-fed beef, free-range chicken, organ meats, and wild-caught fish.

3. Eat healthy fats. Make sure to get healthy fats in your diet too. Great sources are wild-caught salmon, olive oil, almonds, avocados, and egg yolks.

4. Get plenty of fruits and veggies. The majority – if not all your carbs – should come from fruits and vegetables. Eat fruits with the skin intact, as it provides a good source of fiber. Stay clear of starches, grains, and any other kind of carb that’s been heavily processed.

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The essential key to a diabetes diet is eating in moderation, sticking to regular mealtimes, regular exercise and eating a variety of fruits, vegetables, and whole grains that can make you gain nutritional health.

It is indeed a fact that diabetes is preventable and controllable contrary to what other people perceive. Having lifestyle changes and ample nutritional diet can actually help you to conquer your disease. We all have a power and control over our body and health, choosing carefully what we eat and our lifestyle can reverse our fate. If you’re concerned about diabetes, you can make a difference by ingesting a healthy diet, keeping your weight in check, and getting exercise regularly. Dealing with diabetes is not simple as what we perceive in our minds. It needs constant maintenance in controlling our weight, diet and physical health. Learning the Diabetic diet will mark a ground for a meaningful and healthy way of treating this kind of illness. In lieu of all of these, it needs discipline and respect on our body because this is a continuous process that one should go through.

We should bear in our minds that diabetes is closely related with heart complications, for the reason that there is a high probability that a person suffering from diabetes have high cholesterol count and blood pressure. It is indeed recommended by many expert doctors to start on controlling low-fat when considering a Diabetic diet to make it even more successful. Everything will start on a gradual change, it means that you can still have a bit of sugar, fat and carbohydrates with moderation.

These are some of the ABC’s to jumpstart Diabetic diet:

Low-fat cooking such as roasting and grilling
Lessen salt ingestion
Be disciplined
Stick to your diet
Stay away from highly fatty foods.
Go low-fat on dairy products
Eat fresh fruits and vegetables that have high fiber content.

Discovering that you have diabetes isn’t the end of the world! You can still control your life and enjoy it by keeping your Diabetic Diet successfully. Discipline and constant monitoring of your Body can go a long way. practice, keeping your blood sugar regulated through a healthy diet can be a start of a happy, new and healthy you!

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A question still to be answered – can anyone make a contribution here?

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It is important to manage diabetes properly and consistently.

Without proper management the following complications can occur:

• Increased risk of developing coronary heart disease
• Diabetic foot problems, or neuropathy – this is the most common reason for hospital admission
• Diabetic retinopathy leading to possible blindness
• Kidney disease – a major cause of kidney failure

Clinical studies have shown that tight blood glucose control can significantly reduce the risk of developing potentially life-threatening complications.

For those who are concerned

Ask your doctor for a  blood glucose test TODAY if you have any of the following symptons:

• Blurred vision
• Frequent urination
• Extreme tiredness
• Frequent infection
• Greatly increased thirst
• Substantial weight gain/loss
• Gential itching
• Numbness or tingling in hands or feet

This advice is given by Diabetes Research & Wellness Foundation, www.drwf.org.uk

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The three main factors are being overweight, being over the age of 40 and having a history of diabetes in the family.

Recent studies have added another factor to this list. This is the lack of sufficient sleep.

The studies found that the lack of sleep during the working week could increase the likelihood of developing an abnormality linked to Type 2 diabetes by up to five times.

The recommended time for sleeping each night is seven hours, but many people are sleeping less than 6 hours. The study found that those sleeping less than 6 hours a night were 4.56 times more likely to develop the abnormality, known as ‘impaired fasting glucose’, compared to those sleeping 6 to 8 hours.

It is accepted that sleep duration is less significant than the three main factors; but, along with being overweight, is one factor which we have some control over.

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CREAM  PUFFS

Melt 1/2 cup oleo in 1 cup boiling water.  Sift together 1 cup flour and 1/2 teaspoon salt.  Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball.  Cool 1 minute.  Put in mixing bowl and add 4 eggs – one at a time, beating well after each addition.  Drop by rounded teaspoon onto ungreased cookie sheet.  Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes.  Cool and fill with favorite filling.  Suggested filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.

DIABETIC  FRUIT  BARS

1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon

In saucepan, melt oil and butter, add dates and apricots.  Remove from heat and beat in egg and vanilla.  Combine dry ingredients and mix with rest of mixture.  Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.

SUGAR-FREE  SPICE  COOKIES

1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar
   replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla

In a large bowl, cream margarine, fructose, and brown sugar replacement together until light and fluffy.  Add flour, baking powder, cinnamon, and salt; mix well.  Stir in vanilla.  Shape dough into 1 inch balls and place on ungreased cookie sheets.  Flatten balls with a fork that has been dipped in cold water.  Bake at 375 degrees for 8-10 minutes; cool on wire racks.

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The drug works by destroying abnormal blood cells in the pancreas which obstruct the production of insulin.

In the mouse study, mice suffering from diabetes and with about two weeks to live were completely cured.

Human clinical trials are about to start in Massachusetts General hospital in Boston, America. There could be useful feedback within just a few months.

Trials are also to take place at Kings College, London and Bristol University.

BCG is a drug for which there is extensive knowledge since it has been tried and tested for over 80 years. This means that any future treatment could be quite cheap.

There are suggestions that a cure may be available within 4 years, although care will be needed because of the risk of an immune reaction. 

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The more I tasted it the more I was impressed with my own efforts (or with the recipe anyway!). The fruity ingredients (prunes, dates, currants) go very well together. The spices and nuts definitely add a marvelous flavour.

Maybe it doesn’t quite qualify as a Diabetic Dessert, but it is a great diabetic food.

I am going to make another soon, which I will take to my brother’s birthday clebration coming up in a week.

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I have tried this and it was very tasty.  Actually this is the first time I have cooked for a long time.

My main problem was chopping the nuts.  Tried for the first time an electric blender I had bought recently, but it wasn’t so effective as expected!  Also I only have one cake pan, which is a bit larger than necessary, so the cake turned out to be a little thin!

Otherwise I enjoyed the cooking and will be letting my mother try some soon.

Not sure if you could class this as a Diabetic Dessert, but definitely a Diabetic Recipe!

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I will continue to add more diabetic desserts recipes, and each recipe should have the appropriate ingredients. However if your coming up with your own ideas then here is some advice from Brian D. Johnston, an expert author and lecturer in the fitness and health industries:-

Sugar from milk and fruit sources, for instance, should not exceed 10% of total kcalories.

Concentrated refined sugars (e.g., table sugar) should be limited as much as possible. The objective is to look for other names on food packaging that are sugars, including corn syrup, dextrose, sucrose, corn sweeteners, glucose, fructose, lactose, honey, molasses, maple sugar, maple syrup, sorbitol, mannitol, xylitol, maltose, or anything with ’sugar’ in the name, e.g., confectioner’s sugar, or invert sugar.

The next step would be to reduce or replace simple sugars with these suggestions:

Reduce sugar in recipes. Even with a vast reduction of up to 20% or more, many recipes taste the same. With some recipes half the sugar can be substituted with an equal portion of a sweet spice, such as cinnamon, fennel, cardamom, allspice, anise, and ginger.

Many breakfast cereals contain high percentages of sugar. Look for those that do not have added sugar and top the cereal with fruit if necessary and preferred. Substitute fruit juices for fruit drinks, soft drinks, punches, and other liquids that contain high amounts of sugar.

If substituting sugars, be aware that there are two types of sweeteners or sugar substitutes. The first type is a class of nutritive sweeteners that absorb slower than sucrose, they do not promote dental caries, and they do contain kcalories. The second is a class of artificial sweeteners that do not contain kcalories, and they are safe for use for diabetics and calorie reduced diets.

Using sugar substitutes (especially artificial sweeteners) should not give people license to consume large amounts of these products simply because they are low in kcalories. They also tend to be low in other nutrient values and it is unclear what medical conditions can arise from over-consumption.

Hence, these products should not be a substitute for fresh fruits, vegetables, or other foods.

However, if it is difficult to make it through the day without a pudding, for example, choose one made with skim milk and a sweetener than a high-fat, high-sugar type.

Sugar Substitute Sweeteners

Nutritive Sweeteners

Fructose – Found in fruits, honey, and some sweet vegetables. Fuctose absorbs more slowly in the GI tract than glucose and metabolizes directly in the liver independent of insulin. Large intakes of 70+ grams per day can cause diarrhea.

Sorbitol – A sugar alcohol found mainly in plants and used in confectioneries (candy), gum, toothpaste, and diabetic desserts. After absorption, sorbitol oxidizes into fructose. Sorbitol results in a slower, less pronounced rise in blood glucose than sugar. More than 10 grams per day may result in diarrhea.

Xylitol – A compound derived from wood sugar. It causes the least harm to teeth of all nutritive sweeteners. Does not increase blood glucose levels. Intake of more than 30 grams per day may result in diarrhea. Also, it may be associated with bladder stones and tumors.

Artificial Sweeteners

Acesulfame K – A synthetic sweetener that is very stable in heat. Marketed as Sweet One, Sunette, or Sun Sweet Tabletop.

Aspartame – Best known as NutraSweet, it is found mainly in soft drinks, gums, pudding mixes, and other foods. It consists of amino acids that break down in the GI tract, then it absorbs and metabolizes. It has a very low nutrient and caloric value.

Saccharin – Better known as Sweet’n Low, Nutra-diet, and Sugar Twin, Saccharin is used primarily in soft drinks and canned fruit. It neither metabolizes or stores in the body, but excretes in the urine.

Saccharin has a bitter aftertaste, is low in kcalories, and may be a possible carcinogen.

Sucralose – Available only in Canada to date. It contains no kcalories and is derived from sugar. It is used in cooking and baking.

About the Author

Brian D. Johnston is the Director of Education and President of the I.A.R.T. fitness certification and education institute. He has written over 12 books and is a contributor author to the Merck Medical Manual. An international lecturer, Mr. Johnston wears many hats in the fitness and health industries, and can be reached at info@ExerciseCertification.com. Visit his site at www.ExerciseCertification.com for more free articles.

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