http://diabetic.imva.info/index.php/treatments/diabetes-and-inflamation/
EXCERPTS:
Diabetes and Inflammation
New Paradigms in Diabetic Care also examines inflammation and how magnesium is the medical weapon of choice to cut the inflammatory reaction at its source.”If we can block or disarm this macrophage inflammatory pathway in humans, we could interrupt the cascade that leads to insulin resistance and diabetes,” said Jerrold Olefsky, Distinguished Professor of Medicine and Associate Dean for Scientific Affairs.
USCD researchers proved in 2007 that insulin resistance can be disassociated from the increase in body fat associated with obesity and that inflammation provoked by immune cells called macrophages leads to insulin resistance and Type 2 diabetes. [1] Magnesium deficiency is pro-inflammatory. Magnesium deficiency induces insulin resistance, hypertension, dyslipidemia, endothelial activation and prothrombic changes in combination with the upregulation of markers of inflammation and oxidative stress.[2]
High fructose consumption combined with low dietary magnesium intake can increase the incidence of the metabolic syndrome by inducing inflammation because the corn syrup is contaminated with mercury. Because magnesium acts as a natural calcium antagonist, the molecular basis for the inflammatory response is probably the result of a buildup of the intracellular calcium concentration.
Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, according to a new study. Mercury was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient. HFCS has replaced sugar as the sweetener in many beverages and foods. A high consumer can take in about 20 teaspoons of HFCS per day. The use of mercury-contaminated caustic soda in the production of HFCS is common.[3]
HOW MUCH magnesium is enough?
See the link listed below and excerpts:
http://www.diabetesexplained.com/magnesium-and-diabetes.html
EXCERPTS:
How much magnesium is enough?
The present RDA (recommended dietary allowance) is as follows:-
1-3years olds need 80mg (milligrams).
4-8 year olds need 130mg.
9-13 year olds need 240mg.
14-18 year olds require the most, 410mg for males and 360mg for females.
Adults need 400-420 mg for males and 310-320 mg for women.
Studies are beginning to show up the fact that many of us are not getting enough dietary magnesium. In fact in the US the National Academy of Sciences and the Institute of Medicine (after great deliberation & research) say an estimated 50% to 85% of the U.S. population is receiving inadequate magnesium intake.
Why are we so lacking in magnesium?
This can be due to a number of factors;-
1. Diet.
One needs to look at the foods that contain the most magnesium and then ask yourself how much of these you eat.
Magnesium is found in greatest quantities in:-
Whole grains such as those used in bread, porridges (like maize meal and Maltabella, better known to our South African readers) and brown rice.
Legumes - lentils, beans, peas and Soya bean products.
Nuts and seeds. Pumpkin seeds have 402mg/100g and cashews have 255mg/100g.
Dark green vegetables - spinach (for eg. 1/2 cup of boiled spinach contains 65mg), broccoli, dark green lettuce (not the common Iceberg lettuce) and cabbage.
Avocado - 1/2 cup has 35mg.
Squash.
Milk - 1 cup whole milk has 24mg.
Chocolate - black chocolate has as much as 228mg/100g. Now how is that as an excuse to indulge?!!!
MY INPUT: Get OFF anything and everything with high fructose corn syrup in it and eat more food rich in magnesium and possibly take a supplement.
Dan
USCD researchers proved in 2007 that insulin resistance can be disassociated from the increase in body fat associated with obesity and that inflammation provoked by immune cells called macrophages leads to insulin resistance and Type 2 diabetes. [1] Magnesium deficiency is pro-inflammatory. Magnesium deficiency induces insulin resistance, hypertension, dyslipidemia, endothelial activation and prothrombic changes in combination with the upregulation of markers of inflammation and oxidative stress.[2]
High fructose consumption combined with low dietary magnesium intake can increase the incidence of the metabolic syndrome by inducing inflammation because the corn syrup is contaminated with mercury. Because magnesium acts as a natural calcium antagonist, the molecular basis for the inflammatory response is probably the result of a buildup of the intracellular calcium concentration.
Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, according to a new study. Mercury was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient. HFCS has replaced sugar as the sweetener in many beverages and foods. A high consumer can take in about 20 teaspoons of HFCS per day. The use of mercury-contaminated caustic soda in the production of HFCS is common.[3]
HOW MUCH magnesium is enough?
See the link listed below and excerpts:
http://www.diabetesexplained.com/magnesium-and-diabetes.html
EXCERPTS:
How much magnesium is enough?
The present RDA (recommended dietary allowance) is as follows:-
1-3years olds need 80mg (milligrams).
4-8 year olds need 130mg.
9-13 year olds need 240mg.
14-18 year olds require the most, 410mg for males and 360mg for females.
Adults need 400-420 mg for males and 310-320 mg for women.
Studies are beginning to show up the fact that many of us are not getting enough dietary magnesium. In fact in the US the National Academy of Sciences and the Institute of Medicine (after great deliberation & research) say an estimated 50% to 85% of the U.S. population is receiving inadequate magnesium intake.
Why are we so lacking in magnesium?
This can be due to a number of factors;-
1. Diet.
One needs to look at the foods that contain the most magnesium and then ask yourself how much of these you eat.
Magnesium is found in greatest quantities in:-
Whole grains such as those used in bread, porridges (like maize meal and Maltabella, better known to our South African readers) and brown rice.
Legumes - lentils, beans, peas and Soya bean products.
Nuts and seeds. Pumpkin seeds have 402mg/100g and cashews have 255mg/100g.
Dark green vegetables - spinach (for eg. 1/2 cup of boiled spinach contains 65mg), broccoli, dark green lettuce (not the common Iceberg lettuce) and cabbage.
Avocado - 1/2 cup has 35mg.
Squash.
Milk - 1 cup whole milk has 24mg.
Chocolate - black chocolate has as much as 228mg/100g. Now how is that as an excuse to indulge?!!!
MY INPUT: Get OFF anything and everything with high fructose corn syrup in it and eat more food rich in magnesium and possibly take a supplement.
Dan
Jeremiah 29:11
New International Version (NIV)
11 For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future.
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