Food To Avoid If You Have Type 2 Diabetes or Do Not Want To Have It

I am going to post a website that gives a lot of specifics about food to avoid. Some of these are pushed by advertisers as HEALTH FOOD or made especially for Diabetics etc. Before I add the link, IF you can keep in your mind that you MUST learn to read ingredient labels and to understand what they mean, it will go a long way in keeping your blood sugars under control or preventing diabetes in the first place.

AVOID hydrogenated or partially hydrogenated oils, high fructose corn syrup, and anything that mentions trans fats. That is a START. You need to understand that food manufacturers can list ZERO Trans Fats legally (not morally) on their labels if there is less less than 49% trans fats the manufacturer can label it as ZERO trans fats. Figures don't lie, however liars do figure. To follow this, suppose I had a 20 ounce bottle which was filled up to the 49%  mark or (JUST UNDER HALF FULL) of trans fats but the other 51% was purified mineral water from a crystal clear mountain stream. I could list the crystal clear mineral water and put ZERO Trans Fats on my label. The KEY to this is it has to be less than 49% per serving. The manufacturer can make up as many different SERVING SIZES  as they want to work around allowing them to include trans fats but lie to you and tell you there are NO trans fats. I feel all FUZZY and WARM inside when I think how the FDA is protecting us, don't you?

FDA TO THE RESCUE:

In agreement with the research that had been conducted on trans fats, in Jan 2006, the FDA came up with a ridiculous set of guidelines requiring food companies to disclose the amounts of trans fats in them

Score one for the little people right?  Wait!

Here’s the thing…. if a food has less than 0.5 grams of trans fat per serving the manufacturer can list the trans fats as  ZERO!  ZERO!  So if a food has .49 grams of trans fats they can label it as ZERO.

Check out this LINK:

http://www.deathtodiabetes.com/So-Called_Healthy_Foods.html#.UliBWlCURRw

Author's Perspective: Many of our clients tell us that they eat "healthy", but they are shocked to discover that many of the foods that they're eating are actually not healthy foods at all.

Excluding genetic-related diseases, the majority of health-related issues are associated with nutritional deficiencies due to eating so-called "healthy" foods, such as cereal, milk, wheat bread, fruit juice, granola bars, diet foods, salmon, canola oil, 7-grain bread, multi-grain bread, yogurt, etc. [Ref: Chapters 3, 5-7]

Consequently, the primary reason why people suffer unnecessarily with disease in this country (as well as in other countries) is due to the lack of knowledge about proper nutrition and disease, and our misunderstanding of prescription medications. [Ref: Chapter 7]

So-Called "Healthy" Foods That Fuel DiseaseThere are quite a few health-related scams that have convinced us that many of these so-called healthy foods will help to either improve our health or prevent us from developing a disease such as diabetes.

Unfortunately, many of these foods have been marketed to us and our children as healthy foods for years! -- thanks to television, the newspapers, health magazines, radio, and other media.

In addition, so-called experts such as doctors, dietitians, nutritionists and diabetes educators, and other healthcare professionals promote many of these foods as healthy. Why? Because that's were they were told!

But it turns out that many of these foods fuel Type 2 diabetes, obesity, heart disease, cancer, arthritis, allergies, auto-immune diseases, chronic fatigue, erectile dysfunction, depression, constant headaches, and other chronic illnesses.

Here's the current list of so-called healthy foods, and the list continues to grow:
Author's Note: My original list had 15 foods, but the list keeps growing! Got any new ones?

Apples: pesticides, coated; buy organic; or wash very well or peel off skin
Artificial sweeteners: i.e. Splenda (sucralose), Sweet 'n Low (saccharin),NutraSweet (aspartame), Equal (aspartame) and neotame (similar to aspartame) -- they're all deadly, toxic, carcinogenic chemicals!
Baby aspirin: don't be fooled by the word "baby"! may cause internal bleeding!
Baked beans: excess sugar, syrup; eat kidney beans, green beans
Bottled juice: excess sugar
Bottled teas: excess sugar, honey
Bottled water: More than 52% is tap water!, plus the plastic issue
Bottled water with added minerals: a marketing gimmick
Bran muffin: loaded with calories, fat, sugar, flour
Bread: contains flour, hydrogenated oil, HFCS; use sprouted grain bread instead
Brown rice: check the fiber content, buy organic
Canned tomatoes: make sure they're organic
Canola oil: man-made, hydrogenated
Carrots: root vegetables absorb herbicides, pesticides -- get organic
Cereal: gateway food to cow's milk, full of sugar, processed grain, GMOs
Cereal in box with fruit: refined sugar, corn syrup, petroleum-based dyes, no fruit!
Cereal ("natural" cereals): loaded with GMOs, pesticides, other chemicals
Cheerios: but it's supposed to lower your cholesterol! -- right ...
Chicken Wrap: tortilla carb-heavy, too much fat with the cheese
Corn: GMO, acts more like a grain than a vegetable
Corn-fed beef: corn -- that's how you get fat -- and fast!
Corn oil: bad for the cardiovascular system, excess Omega-6 fats
Diabetic foods: i.e. Glucerna (run the other way! -- full of chemicals and trans fats p.s. There's no such thing as "diabetic food"!
Diet foods/drinks: full of chemicals that create cravings
Diet microwave meals: high in sodium, trans fats
Diet soda: Are you kidding me? full of carcinogenic artificial sweeteners
Dried fruit: full of sugar, eat whole fruit instead
Eggs: eat organic eggs
Egg whites: Lack Vitamin B-12, folate, Vitamin D, Vitamin E, Omega-3s, choline, which are contained in the yolk!
English muffins: mostly refined flour now
Energy bars: full of sugar!
Enriched wheat flour: this is refined flour!
Essential oils: Many products state 100% pure essential oils on their label, but it just means that the small amount of essential oils is 100% pure. Read the fine print and you'll they contain only 5%-15% essential oils and the rest is petroleum, mineral oil, canola oil, glycerin, etc.
Extra virgin olive oil: ensure it's first-pressed
Farmed salmon: dyes, other chemicals, little Omega-3s; avoid Atlantic salmon
Fat-free foods: usually full of sugar or other chemicals
Fish: mostly farmed, very little Omega-3s -- stick with wild salmon; avoid mercury-loaded shark, swordfish, king mackerel, and tilefish
Flaxseed oil: ensure organic, goes rancid quickly; whole flax is better
Fruit bars: full of refined sugar, HFCS, PHO
Fruit cocktail: full of sugar -- avoid the heavy syrup
Fruit juice: lots of sugar, pasteurized, HFCS and dead chemicals
Fruit snacks: fruit rollups contain refined sugars, trans fats, artificial colors, no fruit
Frozen dinners: full of chemicals and trans fat
Frozen yogurt: it's not yogurt! Mostly sugar, dead probiotic powder, nonfat milk
Grains: Avoid most grains especially if you're diabetic, only use organic/gluten-free
Granola: read the ingredients!
Granola bar: HFCS, trans fats
Granola cereal: denser and higher in fat than other cereals
Green powder: dried grass, fillers, processed, little nutrient value
Half-and-Half: fat adds up after 2-3 cups of coffee
Herbs and spices: shelf life -- lost potency, buy organic
Ketchup: HFCS, other chemicals
Low carb diet: As long as it's the right carbs! Anything "low" is problematic
Low-fat foods: usually full of sugar and/or salt, high GI
Low-sodium foods: usually full of synthetic chemicals to "taste" like salt
Margarine: contains hidden trans fats, canola oil; eat (organic) butter instead
Meal replacement bars: full of sugar!
Microwave popcorn: be careful, especially the popcorn with the fake butter!
Milk: cow's milk is full of antibiotics, growth hormones -- save your children!
Milk, 2%: sounds healthy but it's still cow's milk, full of saturated fat, hormones
Milk, Skim: It's still cow's milk!
Multigrain foods: cereals, crackers, breads may not be "whole grain"
Oatmeal: yeah, I know -- everyone is shocked by that one; replace with vegetables esp. if you're diabetic, otherwise use steel-cut oats
Olive oil: Fakes use hazelnut, soy, other oil! Get first-pressed, buttery, rich, luxuriant taste, minimal 'peppery' taste, dark bottle, store in dark
Organic juice: organic? in a bottle? yeah, right -- it's pasteurized!
Pasta Primavera: butter, cream, pasta cancel out veggies
Pasta Salad: pasta is primarily refined flour: high GI
Peanuts: overly-processed, excess salt, roasted, loaded with Omega-6 fats
Peanut butter: full of sodium, trans fats and HFCS -- try almond butter
Plant sterols: avoid foods with plant sterols, may damage health, heart, cells
Popcorn: as long as you avoid the man-made butter!
Potato chips, crackers (non-fried): made with refined grain or starches plus other chemicals; try Terra Chips (made with sliced vegetables), or Tortilla chips and SunChips (a 100% whole grain chip fried in olive oil).
Potatoes: root vegetables absorb herbicides, pesticides -- get organic
Potatoes, sweet: don't add the excess butter, sugar, cream!
Potatoes, white: avoid, unless you eat with the skin and organic
Protein bars, shakes: full of HFCS, PHO, other chemicals
Protein powder: mostly synthetic, full of chemicals
Rice cakes: they're nasty, have no taste -- must be healthy -- No! High GI! Na
Tilapia: used to be a good fish, now overly-farmed
Salad, Caesar: avoid fatty dressings, cheese; use mixed greens, low-fat dressing
Salads: remove the croutons, pasta, limit the cheese, salad dressing
Salad dressing: HFCS, saturated fat, artificial additives; make your own!
Seven-grain bread: read the label -- usually flour is the first ingredient
Smoothies: sold by Burger King, McDonald's and other fast food places are full of fat, sugar, syrup, food dyes, other food chemicals, and fake fruit!
Soy: yeah, we Americanized a good thing from the Asians, eat only fermented
Soybeans: GMO, phytic acid, carcinogenic nitrosamines
Soy milk: too much sugar
Soy protein: unless it contains genestein and daidzein
Splenda: it's artificial! use a natural sugar, i.e. stevia, xylitol
Sugar-free food: but artificial everything else, hidden sugar, look for --ose
Sushi rolls: cream cheese, mayo, seafood tempura-battered, soy sauce: Na)
Tea: avoid milk which deactivates catechins; also, avoid chlorinated tap water!
Tilapia fish: mostly farmed!
Tofu: excess sodium, saturated fat, sugar, decadent sauces,deep-fried
Tomatoes: avoid canned tomatoes
Toothpaste: contains sulfates, abrasives, detergents, fluoride; use bicarbonate of soda or an herbal-based powder
Tuna: Albacore tuna has more mercury than light tuna because the albacore are larger and longer-lived
Tuna Melt: excess fat, cheese, extras
Turkey burger: excess fat, cheese, other toppings; replace with tuna burger
Turkey hot dogs: full of nitrates, antibiotics, growth hormones, other chemicals
Tylenol: run the other way and save your liver!
Vegetable oil: overly-processed, unstable
Veggie burgers: excess cheese, refined flour
Veggie stick: coated with flour and salt
Vitamin pills: i.e. One-A-Day, Centrum -- they're just "rocks" of synthetic minerals
Vitamins (Prenatal): mostly synthetic, may contain traces of heavy metals
Vitamin water: contains synthetic vitamins
Water: avoid tap water, full of chemicals, toxins, bacteria, etc. -- get a good filter!
Wheat bread : yeah, not as healthy as we thought
Whole grain bread: read the label -- usually mostly flour, may have PHO
Whole grain muffin: usually mostly flour
Whole wheat bread: not that whole -- mostly refined flour
Wraps: excess fat, cheese, mayo, flour
Yogurt: tastes nasty so you would think it must be healthy
Yogurt cups: excess sugar, dead bacteria
Yogurt drinks: taste better, but full of sugar!

Note: If you can avoid corn, wheat, and soy products, and foods with flour, sugar,PHO, HFCS -- that's about 75% of the unhealthy foods.                                     

Eating More Fast Food and Enjoying It Less? (Pink Slime etc.)

Reading a lot lately about "Pink Slime" as it is called in fast food and a lot of restaurant foods as well. I for one am gald that most of my meals are made at home now and built largely around green smoothies and vegetable platters etc.

For many years while working 50-60 hours a week and gone from the house from early morning till bedtime on appointments etc., I ate a lot of fast food and to make it worse, I washed it all down with diet pepsi and diet coke etc.

It is a gift from GOD Himself that my blood lipid profile and overall health is as good as it is. Yesterday as a typical day I ate the following:

• Breakfast: walnut and date Quaker oatmeal with a big teaspoon of organic cold milled ground flaxseeds added and some skim milk.
• Snack: Couple of handfuls of nuts consisting of cashews, peanuts, brazil nuts, & pecans.
• Lunch: Home made soup and a natural peanut butter and sugar free strawberry jam sandwich on oatbread.
• Dinner: steamed green beans and broccoli with some chicken breasts cut into lengthwise strips and cooked over medium low heat in some extra virgin olive oil with some Mrs. dash and lemon pepper seasoning and some light Italian dressing to taste.

I also had a VitaMixer shake consisting of skim milk, KEFIR, frozen strawberries, frozen blueberries, 1/2 banana.

Do I always eat like this? NOT exactly, but I try to adhere as close to a regimen like that as I am able.

After visiting several websites and watching the evening news concerning so called "Pink Slime" in fast food hamburgers and other foods, it makes it easier for me to stay on a diet like that above.

Want to know what you have been eating?


http://www.washingtonpost.com/blogs/blogpost/post/pink-slime-removed-from-mcdonalds-burgers--but-other-weird-food-additives-remain/2012/02/01/gIQAdfvAiQ_blog.html

EXCERPT:

The film follows the psychological and physical degeneration of a man who eats only McDonald’s for 30 days. Several years ago, it was revealed that many fast-food burgers contained “pink slime,” or discarded beef cuts treated with ammonium hydroxide. Since then, celebrity chef Jamie Oliver and others have campaigned for fast-food chains to stop using the slime.
On Wednesday, McDonald’s announced the product was no longer used in their burgers, Time reports. “This decision was a result of our efforts to align our global standards for how we source beef around the world,” Todd Bacon, senior director of quality systems for McDonald's, said in a statement.
That’s all well and good, except that fast-food meals are still jam-packed with other strange-sounding food additives. The International Business Times has a short list, and it’s not very appetizing.

View Photo Gallery: Competition is as fierce as ever among fast and fast-casual restaurants looking to take a bigger bite of the market. Here are some recent moves these companies have made in an effort to lure more customers and pad their profits.

Below are five of the additives used, and where they are found on McDonald’s menu (though these can be found in fast food products in many other restaurants, too):
Propylene glycol: The International Business Times calls this additive the “less toxic” version of ethylene glycol, which is a dangerous anti-freeze.
Its food function: Prevent products from becoming too solid.
Found in: Sauces, glazes, bagels and hotcakes.
Ammonium sulfate: The chemical composition of this additive is akin to the wash for meat trimmings.
Its food function: Enhance dough, and encourage more consistent bread.
Found in: Hamburger buns.
Calcium silicate: The white powder is often used to prevent bricks, roof tiles and cement from caking.
Its food function: Anti-caking.
Found in: Angus beef patty and seasonings.
Azodicarbonamide: An odorless synthetic chemical mostly used in the production of foamed plastics.
Its food function: A flour bleaching agent.
Found in: Buns.
Sodium acid pyrophosphate:A buffering agent, used for both food and industrial purposes.
Its food function: Maintain color, improve water holding capacity, maintain stability during heating and other functions.
Found in: Chicken nuggets, chicken fillets, hash browns, griddle cakes and cookies.
See the full McDonald’s ingredient list here.

(MY INPUT)

Makes packing your own lunch more appealing than it used to be. Wonder if I could have avoided type 2 diabetes all together if I had never got on the fast convenience food kick and washed it all down with the best the Pepsi Generation had to offer over the years. Anyway, it is "Food For Thought".
Dan

HERE is another link listing types of food the BIBLE recommends:

http://christianity.about.com/od/biblefactsandlists/qt/foodsofthebible.htm

More Shocking Facts About Sodas Whether Diet Or Regular

Do you still need more reasons to get off carbonated soft drinks - Coke, Pepsi etc? Then you need to look at this website and read my previous BLOG Posts on the dangers of carbonated soft drinks. One of the most important, NOT mentioned on this site is the PH FACTOR.

http://health.yahoo.net/experts/eatthis/3-shocking-soda-facts

EXCERPTS:

Shocking Soda Fact #1: Soda fattens up your organs

A recent Danish study revealed that drinking non-diet soda leads to dramatic increases in dangerous hard-to-detect fats. Researchers asked participants to drink either regular soda, milk containing the same amount of calories as regular soda, diet cola, or water every day for six months. The results? Total fat mass remained the same across all beverage-consuming groups, but regular-soda drinkers experienced dramatic increases in harmful hidden fats, including liver fat and skeletal fat. The regular-soda group also experienced an 11 percent increase in cholesterol compared to the other groups! And don’t think switching to diet varieties will save you from harm: Artificial sweeteners and food dyes have been linked to brain cell damage and hyperactivity, and research has shown that people who drink diet soda have a higher risk of developing diabetes.

Shocking Soda Fact #2: Soda contains flame retardants
Some popular soda brands, including Mountain Dew, use brominated vegetable oil—a toxic flame retardant—to keep the artificial flavoring from separating from the rest of the liquid. This hazardous ingredient—sometimes listed as BVO on soda and sports drinks—can cause bromide poisoning symptoms like skin lesions and memory loss, as well as nerve disorders. If that’s not a good enough reason not to “Do the Dew,” I don’t know what is. (We reveal more insidious ingredients hiding on supermarket shelves in the 15 Scariest Food Additives).

Shocking Soda Fact #3: Drinking soda makes you a lab rat

Many American soda brands are sweetened with high-fructose corn syrup, a heart-harming man-made compound derived mainly from genetically engineered corn. The problem? Genetically engineered ingredients have only been in our food chain since the 1990s, and we don't know their long-term health impacts because the corporations that developed the crops never had to test them for long-term safety. Case in point: Some recent findings suggest that genetically engineered crops are linked to digestive tract damage, accelerated aging, and even infertility!

My Input:

There is an awful lot of evidence that should convince you to GET OFF any kind of sodas. PH FACTOR for various sodas listed here:

http://wiki.answers.com/Q/What_is_the_pH_of_carbonated_beverages

EXCERPT:

Here are a selection of the pH values measured:

• Coke 2.525
• Diet Coke 3.289
• Pepsi 2.530
• Diet Pepsi 3.031
• Cherry Coke 2.522
• RC Cola 2.387
• Mountain Dew 3.229
• Diet Mountain Dew 3.365
• Dr. Pepper 2.899
• Diet Dr. Pepper 3.169
• Squirt 2.898
• 7-Up 3.202
• Diet 7-Up 3.706
• Sprite 3.298
• Mug Root Beer 4.038

(MY INPUT) the ideal PH balance for the human body is between 7.3 to 7.4. SEE my POSTS on Interstitial Fluid ( 6/6/11 "Interstitial Fluid and Type 2 Diabetes For Dummies") surrounding our billions of cells. Drinking carbonated sodas whether diet or regular upsets this balance and contributes to disease. SEE POSTS ON PH FACTOR: 1/24/11, 1/25/11, 3/8/11, 5/3/11 and 5/27/11, 8/7/11 and 1/20/12.

Dan

Matthew 7:9-11

King James Version (KJV)

⁹Or what man is there of you, whom if his son ask bread, will he give him a stone?
¹⁰Or if he ask a fish, will he give him a serpent?
¹¹If ye then, being evil, know how to give good gifts unto your children, how much more shall your Father which is in heaven give good things to them that ask him?

Interesting Website on PH of Foods and Cause Of Illness and Disease

In my studies, I keep coming back to the PH factor of foods and drinking ENOUGH pure water as a big factor in over coming Type2 Diabetes and a host of other ailments.

In my case giving up diet soda (or any soda), and drinking green smoothies has made a big difference in the way I feel and my BG readings and blood pressure readings. I also try and get in at least 1/2 hour brisk walk every day and work out with the weights doing squats, and push ups etc. every other day.

• I like green smoothies: (TRY 1 medium apple, 1/2 cucumber, 3 stalks of celery, handful of red grapes, handful of baby spinach, 1 packet of stevia, add cold water and mix in a Vita Mixer or Ninja type processor until smooth and creamy)
• I like large raw salads: Romaine lettuce, carrots, celery, cucumbers, radishes, tomatoes, broccoli, cauliflower, garbanzo beans, tuna fish, yellow squash, different types of kidney beans etc., apple and a little Italian dressing to taste with  extra virgin OLIVE OIL.
• TRY to drink pure water as opposed to everything else.
• AVOID like the plague any and all carbonated sodas, and other diet drinks containing Aspartame, Splenda and other artificial harmful sugar replacement sweeteners.
• I like lightly steamed fresh broccoli and green beans. 
• I also like sliced yellow squash lightly browned in a non-stick frying pan with extra virgin olive oil

Dan

Speaking of JESUS:
II Corinthians 5:21 KJV "For he hath made him to be sin for us, who knew no sin: that we might be made the righteouses of God in him"


Here is a LINK to a site I came across on PH factor:

http://www.archure.net/salus/ph.html

EXCERPTS:

INTRODUCTION TO "pH" (revised May 9th 2004, still needs more work)

Your "pH" is very important to your health, and is a Major concern.

 

LOW "pH": If your "pH" is too low (consumption of too much ACIDITY, which is very common), it wears your body down; the ACIDS attack your glands, its a struggle to live, and you can easily catch many diseases. Acidity also cause OBESITY and OVER WEIGHT problems.

HIGH "pH": If you maintain a high pH you will experience less disease, better health, less weight gain, better temperament, and not only will you be nicer to everyone around you, but everyone will be nicer to you (with only the occasional intentional use of Low pH to kill off bacteria & viruses, which live at the same pH of 7.4, which is the same pH which live at).

CONCLUSIONS: pH is one of the most important things in both Mental Health and Physical Health, and I urge you to read this entire page. I am convinced (after reading and studying many aspects of health and nutrition) that "Low pH" alone, is the Root Cause for at least 50% of diseases leading to hospitalization, cancer on down the line, etc, etc, including psychological disturbances, and that people who DRINK WATER are generally HEALTHY PEOPLE (you need a half gallon to 1.5 gallons max per day as per The Merck Manual, standard medical reference). Those people who drink Water don't have the same problems that everyone else does. They don't have to join A.A., they don't have to be hospitalized for Psychological disturbances (unless depressed, in which case 100 mg of B Vitamins daily will fix that quick, B1 Thiamine, B2 Riboflavin, B6 Pyridoxine, and B12 Cobalium, in the form of a B Complex or B Stress or B 1000 or B 100 sold at most groceries).

ANY BEVERAGE provides you with necessary FLUIDS for survival, but ONLY WATER will help you maintain a proper "pH".

SODA, JUICES, COFFEE & TEA are NOT a Substitute for WATER:

as Soda (and other beverages) have a dangerously low pH.

I shake hands with people, and 30 to 60 seconds later my hand is burning due to their low pH, I can imagine how much they are suffering (but they are used to it, but if they only knew, and I do try to help them when I can). I have a health food expert friend who works in the medical industry, and she tells me of patients who come in with major problems, and their blood test results show a very low level of pH (near death). No wonder. They don't drink water. They think other beverages will do.      

 

"The pH Miracle" by Young and Young, a top quality, top selling, Excellent Book. Shows that while many foods have a safe pH level, their REACTIVITY in the body causes a dangerously low "pH REACTIVITY".
"The pH Miracle" has several lists in the book, and refers to it as RELATIVE POTENTIAL or Acidity (-) or Alkalinity (+). Its best to get the whole book, but here is some chart information. Keep in mind that the scale used here is NOT a "pH scale", it is more extreme in numbers, and neutral is exactly "0" zero.

  

Interesting Facts About Type 2 Diabetes and Exercise or LACK There Of

I think that aerobic and weight resistance exercise plays a significant role in lowering and maintaining normal blood glucose levels.

I have proven this to my own satisfaction especially in the area of intense squats with dumb bells. I came across an article going into greater detail on exercise and blood sugar levels.

LINK To Lack Of Exercise and Diabetes

EXCERPTS:

Dear Dr. Mirkin:
How does lack of exercise cause diabetes and heart attacks?
Answer: Reducing your physical activity by 50 percent for just three days, without changing your diet, doubles the rise in blood sugar levels after meals .
This shows that reducing exercise…

• interferes with your ability to control blood sugar levels,
• plays a key role in the development of type-2 diabetes and
• markedly increases risk for heart attacks and strokes.

However a single bout of moderate exercise lowers blood-sugar rise after meals.

(MORE)

Mechanism: A high rise in blood sugar causes sugar to stick to the surface membranes of cells. Once there, sugar cannot detach itself. It is converted by a series of chemical reactions from glucose to fructose and eventually to sorbitol that destroys the cell to damage every cell in your body. That's why diabetics suffer from loss of function of every organ in their bodies including nerves, brains, arteries, hearts, lungs, bones, joints, kidneys and everything else.

Resting muscles cannot remove sugar from your bloodstream without insulin. However when a muscle starts to contract, it suddenly can remove sugar from the bloodstream without needing insulin.

It is absolutely incredible how contracting a muscle suddenly lowers blood sugar levels. This effect is maximum when the muscle is contracting, has a greater effect in lowering blood sugar levels with intense exercise, and maintains near-maximum efficiency for up to an hour after a person finishes exercising. Then the benefit of exercise gradually decreases until it disappears completely in about 17 hours.
My Recommendation: Everyone capable of exercising without damaging his or her health should exercise every day for at a least an hour.

LINK to Reversing Type 2 Diabetes Entirely From Healthier Talk 

Excerpts: 

Total Cure For Diabetes Rejected By Doctors

By Dr. Keith Scott Mumby on 07/10/2011

This is another “I Told ‘Em!” Something I’ve been saying for decades and now science is beginning to prove I was right all along!

For nearly 40 years I’ve been asking why diabetics are given “lines” of carbohydrate and told to eat it and then take their insulin to reduce it! If diabetes is a disease, which cannot safely handle carbs, why is God’s name tell patients to eat the stuff?
It has never made sense. I’ve cured thousands of diabetics by simply saying “Do not eat carbohydrates.” A great many of them came off insulin altogether.

Now a new study has shown that a very low-calorie diet of 600 calories a day totally reverses type 2 diabetes.

Eleven people who had been diagnosed with type 2 diabetes within the past four years slashed their calories for eight weeks, sticking to liquid diet drinks and non-starchy vegetables.

After one week on the diet, participants’ fasting blood sugar levels were no longer elevated.

MRI scans showed that the fat levels in the pancreas fell from around 8% — considered high — to a normal 6%.
After eight weeks on the diet, their bodies were once again making sufficient insulin, essentially reversing their diabetes.

Three months after going off the diet, seven were free of diabetes. That’s about a 70% cure rate. Brilliant!
So what is the doctor’s response who carried out this study? Don’t do it! Study head Roy Taylor, MD, director of the Newcastle Magnetic Resonance Centre at Newcastle University in England said they were not recommending calorie restriction as a cure for diabetes. However he was smart enough to point out that losing weight by any means whatever was good for curing diabetes.
“We have to figure out a more practical way for people to get these results — that is, to get fat out of pancreas and keep it out,” Taylor said.
Diabetes is one of the top three killers in the Western world. It’s tragic because it is such an easy disease to treat: just eat differently!
But over and over patients are told to eat their “lines” and take insulin or drugs.

(My Input)

I sincerely believe that this is not rocket science folks. EAT LESS, EXERCISE MORE, avoid hydrogenated and partially hydrogenated oils and high fructose corn syrup (which is in darn near everything that comes in a can or a box or is pre-packaged), and stay off the carbonated sodas whether diet or regular. The PH of a can of diet Pepsi or diet coke is around 2 on the PH scale. Your body goes into overdrive trying to balance your PH levels afterwards - SEE my posts on PH miracle and "Interstitial Fluid"

Dan

Exodus 15:26
and said, "If you diligently heed the voice of the LORD your God and do what is right in His sight, give ear to His commandments and keep all His statutes, I will put none of the diseases on you which I have brought on the Egyptians. For I am the LORD who heals you."

Reducing Inflammation In The Body

Chronic inflammation is closely linked with a multitude of diseases. That being said, here are some ways to alleviate chronic inflammation.

LINK to Beating Chronic Inflammation

EXCERPTS:

by Dr. Rita Louise

When we experience any kind of inflammation, it’s our body’s way of letting us know we are hurt. Inflammation is the body’s innate way of protecting itself from infection and foreign substances. Everyone has experienced inflammation at one time or another. It is a normal function of our body’s immune system and the first response to an injury.

Inflammation is characterized by redness, swelling, heat, pain and loss of function. When we cut, scratch or bruise ourselves, for example, chemicals in the white blood cells are released, increasing blood flow to the affected area. This can result in redness and warmth. In addition, some of the chemicals set off a leakage of fluids into the tissues causing them to swell. The injury may also stimulate nerves located in the tissues, producing pain.

Tonsillitis, colitis, arthritis and encephalitis are all names used to describe inflammatory disorders of specific organs and are designated with the suffix “itis”. Research suggests inflammation may be the root cause for most chronic disorders including heart disease, Alzheimer’s, Parkinson’s disease and cancer. Some evidence has also linked inflammation to issues such as obesity and diabetes.

Called prostaglandins, recent studies have identified this hormone-like compound, made by our body, as playing a role in a wide variety of physiological processes, including inflammation. Some prostaglandins promote inflammation while others reduce it. The kinds of foods that we eat, particularly fats and oils, can greatly influence the types of prostaglandins the body produces.

Omega-6 fatty acids, found in most cooking oils including corn, safflower, peanut and soybean oil, promote inflammation. On the other hand, oils found in cold water species of fish (like salmon), flax seeds and leafy green vegetables contain omega-3 fatty acids, which are anti-inflammatory. It has also been recognized that transfatty acids, particularly those found in partially hydrogenated oils, increase inflammation in the body because they interfere with the enzymes needed to process omega 3 fatty acids.

If you suffer from inflammation or an inflammatory disorder, there are a number of natural, alternative health remedies you can try to help reduce the symptoms inflammation you are experiencing. 

Recommendations For Wellness

• Avoid or modify activities that may aggravate pain.
• Exercise. Exercise releases compounds such as endorphins into the blood that can soothe inflammation.
• Increase your consumption of vegetables such as broccoli, cauliflower, green beans and salads, which also contain anti-inflammatory nutrients.
• Avoid sugar, white breads, pasta and starchy vegetables which can increase inflammation.
• Avoid polyunsaturated oils like corn, safflower, peanut or soy which are high in omega-6 fatty acids. Instead, cook with healthier oils like olive oil, macadamia nut oil or cold pressed canola oil.
• Increase your consumption of coldwater fish like salmon, mackerel and herring which contain high amounts of omega-3 fatty acids or supplement with omega-3 or flax seed oil that can block inflammation producing compounds.
• Try an elimination diet which can rule out any food intolerances that may promote an inflammatory response in the body.
• Examine your environment. Eliminate or reduce your use of toxic household cleaners that may be causing an allergic reaction.
• Valued for centuries, ginger has a long history as an anti-inflammatory and has properties similar to non-steroidal anti-inflammatory drugs (NSAID) like ibuprofen.
• Studies have shown that vitamin E can also help with inflammation, which may account for the heart benefits often associated with this vitamin.
• Calcium and magnesium are important minerals in the healing process and are often depleted in conditions of inflammation.
• Chamomile, turmeric, green tea, cat’s claw, boswellia and white willow bark all have powerful anti-inflammatory properties.
• Take a high quality vitamin and mineral supplement to ensure your body has all the nutrients it needs to operate properly.

(MY INPUT) Diabetics need to dramatically increase their intake of Omega 3's and avoid the Omega 6's until their balance is brought into line. The hydrogenated and partially hydrogenated oils are high in Omega 6's and contribute to inflammation in the body.

LINK To MORE on reducing Inflammation 

EXCERPT:

Here are just a few suggestions for reducing chronic inflammation:


1. The primary pathway of inflammation is built primarily from Omega 3 fatty acids. Taking supplements rich in these natural nutrients assists the body in having a more profound primary inflammatory response and at the same time, it minimizes the chronic inflammation responsible for pain and suffering. (Nordic Naturals - 1000 mg 3x a day containing a minimum of 300 mg EPA and 200 mg DHA)

2. Taking supplements rich in plant enzymes such as bromelain assist the body as catalysts for the repair of our cells. Taken on an empty stomach, these enzymes can break down the byproducts of inflammation thus clearing the way for cellular repair. (Bromelain Plus 6 - 250-500mg 3x a day)

3. Efficient inflammation depends on a healthy immune system. 70% of the cells of our immune system are found in the gastrointestinal tract. These cells are fed by short chain fatty acids (that do not exist in nature), which are the result of fermentation of complex carbohydrates -- whole grains, vegetables, beans -- by the friendly bacteria (probiotics) of our intestinal lining. So it is essential for anyone suffering with inflammation to take an ample supply of probiotics on a daily basis. (Theralac Probiotic - 20 billion CFU daily)

4. Consuming a diet low in Omega 6-rich foods like meat, dairy, baked goods, flour products, and grains (basically the standard American diet), is also helpful when looking to relieve inflammation. Although Omega 6 fatty acids are essential in any diet because they are the building blocks of chronic inflammation (which helps the body protect itself when it can't repair itself efficiently), it will cause the immune system to bypass primary inflammation and default into chronic inflammation, when consumed in excess.

5. Since we require water to serve as the vehicle for all chemical reactions in the body as well as to flush out toxins, proper hydration becomes paramount (the daily requirement varies from individual to individual, consult your physician for what's right for you). I am not talking about dehydrating liquids such as caffeinated beverages and alcohol, but rather, clean, fresh water preferably filtered, distilled, or from a reliable spring.

There are many things that influence inflammation and many other things that you can do (in addition to these 5 recommendations) to keep inflammation working efficiently in your body and minimizing the uncomfortable and often disabling effects of chronic inflammation.

Dan

Prov 17:22.........A merry heart does good, like a medicine, but a broken spirit dries the bones.
3John 2.............Beloved, I pray that you may prosper in all things and be in health, just as your soul prospers.

Everything You Wanted To Know About Stevia

I came across an absolutely BRILLIANT and well written and documented article on STEVIA (vs.) High Fructose Corn Syrup or artificial sweeteners such as Aspartame, Equal, Splenda etc. The article also has documented information the FDA's position on Stevia.

First of all, what is Stevia:

It is a tropical plant that is native to South America and it's extract is 300 times sweeter than sugar.
It has a low glycemic index,  helps to control obesity, improve glucose tolerance and lower blood pressure. Why then would the FDA prevent it from being used as an additive in foods? I wonder if it could have something to do with MONEY?

LINK to Stevia / Natural Sweetener

EXCERPTS:

What is stevia?

Stevia is a tropical plant native to South America. Its extract has up to 300 times the sweetness of sugar. Although some people complain of its staying power in the mouth or its sometimes licorice-like aftertaste, it is a popular natural alternative sweetener. As a sweetener, it is low glycemic and has added benefits in potentially helping to control obesity, enhance glucose tolerance, and reduce blood pressure. You would think that with this kind of pedigree, it would qualify as the perfect sugar substitute and be approved for use as an alternative sweetener everywhere. You would be half right. It is widely used throughout Asia (particularly Japan) and South America -- not so in the US, most of Europe, and Canada, where it is banned as a food additive. In the United States, and Canada it's allowed as a supplement, but not in food. In Europe, it's only allowed as an additive to animal feed.
This whole separation thing between food additives and supplements as seen in the US and Canada is actually very nebulous -- and deliberately so. Although the rulings as written by the various government agencies might appear clear, government authorities choose to interpret them as the mood suits. A good example is the recent censure of Celestial Seasonings teas. Celestial Seasonings followed the letter of the law by labeling their Zingers tea an herbal supplement and including a supplements facts panel on the label, but as it turns out, that didn't matter. To quote from the FDA notice, "Notwithstanding your use of the term 'Herbal Supplement' to identify the product and your use of a supplement facts label for nutrition labeling, your Zingers Tangerine Orange Tea is subject to regulation as a conventional food and not a dietary supplement... Therefore, your stevia-containing Zingers Tangerine Orange Tea is adulterated within the meaning of section 402(a)(2)(C) of the Act."

(MORE)

What are the studies that support it?

In fact, stevia has been studied extensively. In addition to the studies cited above showing its benefits in regard to obesity, glucose tolerance, and high blood pressure, there are numbers of other studies proving its safety. For example, a 1991 study in Thailand found that even at doses 1,000 times normal human dosage, hamsters demonstrated no difference in growth rate or sexual performance -- even through three generations.
In 2004, researchers at the KU Leuven (Belgium) organized an international symposium on " The Safety of Stevioside." Scientists from all over the world who attended concluded that stevioside is safe:

• Stevioside is not carcinogenic. On the contrary, studies in Japan have proven that stevioside reduces breast cancer in rats as well as skin cancers in animals models.
• Stevioside is not absorbed by the human gut. Only bacteria of the colon degrade stevioside to steviol. Part of this steviol is absorbed through the intestine but is quickly metabolized to steviol glucuronide and excreted in the urine. No free steviol is detected in the blood.
• Although steviol showed a weak mutagenic activity in one very sensitive strain of bacteria, even high concentrations of oral steviol were harmless (up to 2 g/kg body weight)!

What are the problematic studies?

So is everything rosy for stevia? Not necessarily. There have been some problematic studies. For example:

• A 1984 study found that although stevioside was not cancer causing, steviol, a metabolite of stevioside, is indeed mutagenic in the presence of a specific metabolic activation system -- although subsequent studies have either not found it so, or found the effect to be so low as to be insignificant (1, 2). And again, as discussed earlier, any steviol that passes through the intestinal tract is metabolized to steviol glucuronide and excreted in the urine. In fact, some studies have shown that stevia may actually be cancer preventive.
• There were also studies that indicated stevia might negatively affect fertility in rats, but those studies were later refuted by more reliable studies involving higher numbers of rats and more controlled protocols. And this merely reinforces the results of numerous other studies.

The bottom line is that there is no compelling evidence that stevia in any reasonable dosage causes cancer. In fact, it is worth noting that the incidence of cancer in Japan is very low, although stevioside has been used there for over 25 years. And as for the fertility issue, there is no meaningful laboratory evidence that stevia has any effect on male or female fertility, nor on the development or state of the fetus. And again, despite a quarter of a century of use in Japan, there is no actual evidence of any negative effect on fertility or any other aspect of health for that matter.
It should also be noted that all of the problematic studies have used purified stevia at levels far, far, far higher than would ever happen in a normal human diet. Is this important (after all, testing for mutagenic effects at high doses is standard procedure)? The problem is that just because it's standard doesn't make it meaningful. Keep in mind that even things that are healthy can become deadly if taken in large amounts. For example, if you have 100 times the normal dosage of protein each day, you will destroy your liver in short order. If you have a 100 times the normal dosage of water, you will die in a single day -- in a rather messy explosion.
The bottom line here is that all of the problematic studies have been conducted on rats and hamsters with absurdly high doses. In the real world, stevia has been in use with hundreds of millions of people throughout Asia and South America for as much as a quarter of a century. We're talking billions of doses and no sign of increased cancer or lowered fertility. If only the alternative sweeteners that the regulators allow could match that kind of track record.

(Let's take a look at what you have just read about Stevia (vs) ASPARTAME a widely FDA approved artificial sweetener and food additive) Which one do you want in your cup of tea, morning coffee or on your cereal in the morning?)

What are the absurdities of the regulators' positions on sweeteners?

But all that aside, it would at least be understandable if the regulators played with a fair deck and applied equal standards to all alternative sweeteners. But they do not.

Aspartame

• According to the FDA's own audit on aspartame, the Bressler Report, aspartame triggers brain tumors, mammary tumors, pancreatic tumors, ovarian tumors, pituitary adenomas, uterine tumors, etc. A senior FDA toxicologist, the late Dr. Adrian Gross, who tried to prevent the approval of aspartame, told Congress that it violated the Delaney Amendment because it triggered brain tumors (Congressional Record SID835:131 - 8/1/85).
• Aspartame has also been shown to trigger birth defects and miscarriages -- not just if the mother uses it, but the father also.
• Before aspartame was approved in beverages in 1983, the National Soft Drink Association created a THIRTY PAGE PROTEST (that was later read into the Congressional Record) declaring that aspartame was NOT stable, and that it could actually make unwary users FATTER!

The bottom line on aspartame is that its safety record and evaluation record do not even come close to matching the safety of stevia. In fact, FDA's own evaluation committees rejected aspartame. But in 1983, the Commissioner of the FDA, Dr. Arthur Hull Hayes, overrode his own committees and approved NutraSweet (aspartame) for soft drinks two months before leaving office. A couple of months later, after he had retired from the FDA, he accepted a position as Senior Medical Advisor to Burson Marsteller, the public relations firm that promoted NutraSweet for G.D. Searle, NutraSweet's manufacturer -- at the rate of $1,000 per day. An unfortunate coincidence, one might say.

(MY INPUT)

In any event, I will stay with Stevia as long as it is available I AVOID the artificial sweeteners like the plague. SEE my other posts on artificial sweeteners (vs.) Stevia, and then YOU DECIDE.

Dan


Ex 15:26............I am the Lord who heals you.
Ps 103:3...........Who forgives all your iniquities, Who heals all your diseases...
Ex 23:25...........serve the Lord your God, and He will bless your bread and your water. And I will take sickness away from the midst of you.

High Fructose Corn Syrup / Diabetes Drugs Failure /Green Smoothies

I know this looks like a crazy title for a new post, however I wanted to give you additional information on these three related topics.

Let's look at "High Fructose Corn Syrup" first. We have already covered it in this blog and it is time to look at it again. I am going to post a link below and some excerpts from an excellent article on why you need to AVOID high fructose corn syrup like the plague and learn how to READ LABELS of products before you buy.

LINK to Healthier Talk Site on High Fructose Corn Syrup

EXCERPTS:


Well, looky here! We’re getting more and more proof that high fructose corn syrup plays a major role in the obesity epidemic.
Suspicions were high, of course. Between 1970 and 2005, the same period when our weight problems went berserk, so did the use of HFCS–which went up by 10,763%. I mean, that “coincidence” should get anybody’s attention. 
In fact, it got the attention of researchers. Now science backs up our suspicions.

First, some background. In 1994, scientists discovered leptin, an endocrine hormone created by–get this–our body fat. Leptin works as a fat tracker. It tells your brain when enough is enough, and we get the message to stop eating.

Or at least that’s the way God intended for things to go. When it works, nobody gets fat. When it doesn’t work, the brain never gets the message, and people plump up big time.
What gums up the works? Man-made fructose, which comes without the enzymes, fiber and other natural attributes seen in nature. Synthetic products not found in nature usually make a mess of things, and that includes high fructose corn syrup–which is what I’m talking about.
Sugar contains fructose, too, but it’s not loose. It’s bonded to glucose, which makes all the difference.

(MORE)


Loose fructose blows the whole leptin thing out of the water. Our bodies have no idea what to do with fructose. Every cell we own can metabolize sucrose–sugar–but not stand-alone fructose. And since our cells can’t handle fructose, it gets dumped into the liver because that’s where all the bad stuff goes.
Well, the liver doesn’t know what to do with fructose either. Adding to the problem, the liver can process–not metabolize, but process–about nine grams of fructose a day, while the average can of high fructose corn syrup laden soda has more than five times that amount–48 grams. And since fructose is everywhere, in almost everything, the overload doesn’t stop there.
So, the liver’s drowning in fructose. Eventually, cometh the fatty liver, similar to an alcoholic, with all the problems that entails.
Immediately, however, the liver’s struggles cause two things: A rise in blood pressure and a jump in our triglyceride level.
Doctors noticed long since a relationship between high blood pressure and obesity.
And now we know how leptin gets involved.
High triglycerides throw a blockade in front of the brain so leptin can’t get in to deliver its enough-is-enough message. That’s leptin resistance, the quick path to obesity.
But fructose doesn’t stop there.
Fructose messes with insulin, too. While sucrose gets the attention of insulin, fructose never does. Insulin, another endocrine hormone, makes sure sugar gets handled, but, again, it doesn’t know what to do with fructose.
Long story short, fructose leads to insulin resistance, which leads to Type 2 diabetes.
And did I mention that fructose raises uric acid levels, too? Leading to kidney damage if you keep it up.
Plus fructose makes your endocrine system look like the Keystone Cops in full chaos. In their all-for-one, one-for-all way, they leap into the fray to help their comrades in arms, sacrificing themselves in the effort.
To sum up: High fructose corn syrup marches into your body and starts breaking furniture. The more you take in, the greater the mess.

MY INPUT:

I have stressed in this BLOG on several posts that Prescription drugs do absolutely nothing at the cellular level to defeat and reverse diabetes. They merely treat the symptoms, and you will NEVER defeat diabetes by treating the symptoms. Yes you will be told that, "You Are Getting Good Control" and that is it. That being said,  I know several people who WERE getting good control at first, then needed stronger meds, and eventually ended up on insulin pumps. Some of them then understood that they could EAT any and everything they wanted because the insulin pump is taking care of their "GOOD CONTROL" worries again.
To my thinking that is a VERY slippery slope to be on. I didn't say their doctor or the ADA told them they could eat anything not nailed down or moving..................However I have met enough people on insulin pump to recognize many (NOT ALL) do feel the pump is a license to enjoy all the wrong foods anytime they want, since the pump will take care of it.

LINK to Diabetes Medicine Failure

EXCERPTS:

Diabetes-medication’s failure is due to the fact that this condition is based on lifestyle, and no pill can solve that. The risk of organ failure is not delayed by near-normal blood sugar in people with type 2 diabetes. This shouldn’t be a surprising finding since diabetes is an inflammatory condition of the whole body.
Medication will not correct the underlining condition, which is inflammation throughout the body. Over time, diabetes damages blood vessels and is a major cause of heart disease. Inflammation damages artery walls. The longer a person has diabetes the greater the chance for complications to develop. This includes vision loss, foot ulcers, kidney disease, cardiovascular disease, and cancer.
Medication isn’t the answer and has deadly consequences for some patients. With all the drugs that are available diabetes isn’t managed very well. It is still a disease that can take years off a person’s life.
The reason is that diabetes in a condition and not a disease.

(MORE)

The Real Drug Failure Rate

A group of doctors have filed a suit against the Food & Drug Administration for failing to alert diabetes patients to safer alternatives to Avandia and other diabetic drugs. These increased the risk of stroke, and heart attack. It also has been blamed for the demise on some of the patients on these drugs.

The suit was filed in U.S. District Court for the District of Columbia by the non-profit Physicians Committee for Responsible medicine.

The petition urged the FDA to require diabetes drugs to carry a warning label telling patients that a low-fat, plant-based diet can be as effective or better than drugs in reducing blood glucose and cholesterol.
These doctors saw people getting sick, because they were taking a medicine they may not have needed. In this case they said a low-fat, vegan diet is safer and just as effective.

Not only do medicines fail to help they can kill the patient.The problem is not only  a lack of knowledge, but in the retail thinking or the pharmaceutical industry. Their primary focus is profit and the primary vehicle for that is the drugs that they bring to market.

They have become disengaged from the primary purpose, and have damaged both their reputation, and the healthcare system. They are in the business of becoming more creative with production, so they don’t erode their profit margins. They produce one drug after another with an eye on returns, not on the public’s health.

(MY INPUT)

Take very seriously the dangers of HFCS (High Fructose Corn Syrup), hydrogenated and partially hydrogenated oils/ WHICH result in cells made by DuPont) and the dangers of carbonated beverages whether regular (meaning laden with high fructose corn syrup), or diet (meaning laden with dangerous artificial sweeteners).  Make sure you are getting enough green leafy and bright colored vegetables and fruits. My choice as outlined in these pages are VitaMix Green Smoothies to balance your PH factor and make sure you are getting enough of the type of food God intended for us to eat. See my post dealing with the PH Factor and Interstitial fluid which surrounds and bathes your trillions of cells. You have to stop thinking in terms of eating whatever you want and (NOT TO WORRY) - the drugs or insulin pump will balance everything out. ALSO remember that saturated fats are good for you, IF it is the right kind such as extra virgin olive oil, extra virgin coconut oil, cold milled flax seed oil, nuts (including almonds, pecans, pistachios, walnuts, peanuts, cashews) Lastly, you have to exercise...................you just have to.........you just have to do it.

Dan

Hos 4:6.............My people are destroyed for lack of knowledge.

1Pet 2:24..........(Jesus) bore our sins in His own body on the tree, that we, having died to sins, might live for righteousness -- by whose stripes you were healed.
Isa 53:5.............He was wounded for our transgressions, He was bruised for our iniquities; the chastisement for our peace was upon Him, and by His stripes we are healed.
Mt 8:17.............He Himself took our infirmities and bore our sicknesses.

Rapid Rise In Incidence Of Diabetes In America and Globally

The statistics keep getting worse all the time it seems. Diabetes has increased over 500% since 1950. To me that seems to fit in with my last two posts on the introduction of Crisco, and then hydrogenated oils, partially hydrogenated oils, replacing butter with margarine and the push to treat ALL SATURATED FAT EQUALLY AS BAD FOR YOU.

The changes in the American diet since 1950 have been dramatic and for the most part, NOT for the betterment of our health.

I was born in 1947 and am 63 years old. I can remember as a kid when one of the first McDonald's restaurants opened on Erie blvd in Syracuse, NY. My older brother and I and a friend from school who had just got his driver's license were headed to the NYS Fair. The three of us stopped and best as I can recall bought (24) cheese burgers to take to the fair. The price at that time was on the order of 10 or 15 cents each. I think we also got enough french fries to feed 1/2 the city of Syracuse and enough carbonated soda to clean the tires on a 1000 automobiles. We were kids, and excited about our friend having his driver's license and being able to get all those burgers and fries really FAST. We had NO clue that eating 8 cheese burgers and  all those fries and washing it down with sugar laden cola was BAD for you. Well maybe we had some inkling, however we were at the age of perhaps being old enough to know better, but too young to care.

In any event, looking back now, I find it interesting to note that we were entering into the arena of FAST FOOD. Today in 2011, we have fast food places of every sort and description it seems on every street corner and in every plaza across the country. You can have your choice of SUPER SIZED cheese burgers, fries, gallons of carbonated sugar laden colas, pizza, Mexican, Chinese etc, in just about every exit off our major turn pikes and in every town across the country. Practically every gas station now has a mini mart attached where you can load up on donuts of every shape and size (cream filled, sugar and sprinkle coated, chocolate covered etc.) and a full isle of bags of every type of snack food known to man. You can have every type of high carbohydrate, sugar and salt laden corn chips, pretzels, potato chips of every size, texture and flavor imaginable and your full daily supply of indigestible, harmful fillers and food additives and colorings.

Me thinks there must be some correlation between the increase in obesity, heart disease, high blood pressure, cancer and a host of other ailments including especially TYPE 2 DIABETES in this country and around the world.

It follows then, that I feel that most fast food is a fast track to Type 2 Diabetes. Is it just a coincidence that the fast food and bagged snacks and donuts and baked goods are full of too much salt, trans fats, hydrogenated oils, high fructose corn syrup, food additives and preservatives etc. had their beginnings about the time that Type 2 Diabetes started on the road of becoming an EPIDEMIC 40 TO 50 YEARS LATER? To be fair to the fast food industry, some of them have made strides to provide some menu items that are acceptable if you are watching what goes into your digestive track. For Mickey D's as an example, their Asian Salad and a zero calorie vitamin water is a much better choice than their double cheese burger, fries and a 70 plus grams of sugar fruit smoothie.

I was a business man for 30 years and owned my own insurance office, so do not take my input here as being heaped on "Evil Corporate America". I am a big supporter of American Ingenuity and the free enterprise system. I think that many of our fast food chains were simply ignorant of the evils of (hydrogenated oils and high fructose corn syrup) when these places got off the ground back in the late 40's and early 1950's.

It is absolutely stunning to me that the medical community does not see a link between the rise of fast food restaurants, an explosion of the snack food industry and the rise of Pepsi and Coca Cola and the incidence of Type 2 Diabetes in America and around the world. (OR DO THEY?) We spend probably BILLIONS on research and DRUGS while ignoring the evidence before us and the co-relation between a 500% rise in diabetes since 1950 and the foods we are eating and our lack of exercise.


LINK To History Of McDonalds

LINK To RISE Of Diabetes Since 1950

EXCERPT from article:



We need to approach preventing type 2 diabetes with three essential elements in mind. First, we must recognize that type 2 diabetes is the result of changes in lifestyle that have occurred gradually with technological advances. Second, we must acknowledge that the realities of changing a person's lifestyle are multidimensional and complicated. And third, we must accept that the Association, and particularly health professionals, must play the pivotal role in leading this effort.

The prevalence and incidence of diabetes has grown 500% in the United States since 1950. The incidence of type 2 diabetes is expected to nearly double worldwide by 2010, from 119 million to 213 million people.

Why is this happening? As we all know, diabetes develops as a result of a yet-to-be-understood interaction between genetics and lifestyle. (PERSONALLY I THINK LIFESTYLE IS 95% AND MAYBE 5% GENETICS) Specific lifestyle behaviors, such as changes in diet, reduced physical activity, and the alarming worldwide increase in obesity, have been implicated as responsible for the rise in type 2 diabetes. It has been termed "urbanization," "Westernization," and even "Coca-Colanization." Nonetheless, it is the good life: an abundance of food and the technology to decrease our physical work load.
Outside of genetics, obesity is the number one risk factor for type 2 diabetes. If the trend toward gaining weight does not change, researchers estimate that 100% of the U.S. population will be obese by 2030. In considering this, our vision to prevent type 2 diabetes must include modifying lifestyles to prevent and treat obesity. 

Dan

(Luke 8:47 NKJV) Now when the woman saw that she was not hidden, she came trembling; and falling down before Him, she declared to Him in the presence of all the people the reason she had touched Him and how she was healed immediately.

Hydrogenated Oils / How They Are made and Why They Are So Deadly

I keep coming back to the hydrogenated oil story because I honestly believe as in the last post that the hydrogenated oil and the high fructose corn syrup are the major culprits in the Type 2 Diabetes story. The ADA spends literally tens of millions of dollars in research for the cause and cure of type 2 Diabetes every year and yet totally ignore the research and statistics and history of hydrogenated oils and high fructose corn syrup. Instead it seems to me that the money is spent by Big Pharma in producing more and newer drugs that do absolutely NOTHING to implement a cure and only mask the symptoms of the disease and allow it to progress. Until and unless the research turns towards a CURE at the cellular level and works with the body to unclog the "insulin receptors " of our cells, diabetes will remain rampant and will get worse and worse.

New Cases of Diagnosed Diabetes

Source: 2007–2009 National Health Interview Survey estimates projected to the year 2010

LINK To how Hydrogenated and partially Hydrogenated Oils Are made

EXCERPT:

Hydrogenated oil is made by heating vegetable oil to over 400 degrees in the presence of an aluminum or nickel catalyst and bubbling hydrogen through the super-heated oil for about six hours. 

Besides leaching toxic metal into the oil, doing this changes the molecular structure of the oil in such a way that it will never spoil, thereby extending shelf life and eliminating the need of refrigeration of both the cooking oil and products made with the oil.
The number one source of transfatty acid in our food supply is hydrogenated and partially hydrogenated oil, which is found on COUNTLESS products including nearly all commercial baked goods, and literally thousands of food products from margarine, non-dairy coffee creamer and frozen dinners, to chips, French-fries, and most main courses on most fast food menus.

Transfatty Acid – What Is Trans Fat

The process of hydrogenation distorts the molecular structure of the vegetable oil and produces a TRANS FATTY ACID. 
A trans-fatty acid molecule is distorted in shape and size; the molecule is an extremely odd shape, it doesn’t fit in with other molecules in your body and disrupts the natural flow of things.
Other molecules that don’t fit naturally into the pattern of human biochemistry include things like pesticides, synthetics and drugs; these substances are designed specifically to DISRUPT the normal flow of electrons and they accomplish this most efficiently.
All hydrogenated oil and all partially hydrogenated oil contains transfat, not because it is added, but because transfat production is a natural and unavoidable result of the process of hydrogenation.

Hydrogenated Oil, Partially Hydrogenated Oil and Transfatty Acids Damage Your Health

Molecularly deformed, trans-fatty acids interfere with the work of essential fatty acids and disrupt the production of important bio-chemicals, (prostaglandins), that regulate everything from blood pressure and kidney and heart function to inflammation and immune system strength and much more.
Prostaglandins are involved in regulating every organ in your body.  Anything that inhibits EFAs from doing their job or inhibits prostaglandin production is EXTREMELY BAD FOR YOU and hydrogenated oils do both.

One reason many face serious health concerns is; they unknowingly consume food that slowly and methodically destroys their health. 

It’s not like getting hit by a truck.  It’s more like dropping the frog in the warm comfortable water and slowly turning up the heat.  Before the frog knows it… his goose is cooked!

Hydrogenated Oil And Transfatty Acids Cause High Cholesterol

Trans fatty acids can increase blood cholesterol levels by up to 15% and increase blood triglyceride levels up to 47% very rapidly after hydrogenated oil is ingested.  These are dramatic negative increases and that could have devastating consequences depending on other factors.  Do the French fries really taste good enough to put yourself at that kind of increased risk?
Avoid HYDROGENATED OILS and all foods that contain them because hydrogenated and partially hydrogenated oil are essentially nothing but transfatty acid in a bottle.

Hydrogenated Oil And Transfat Negatively Affect Your Heart & Blood Pressure

Trans fatty acids are extra sticky and sticky fats can cause blood platelets to become extra sticky and stick together, thickening the blood, increasing blood pressure and increasing disease risk.
Trans fatty acids take longer to break down inside your body than regular fats and that can be a big problem because fat is the primary fuel source your heart runs on.
If your diet is high in trans fatty acid, your heart cannot quickly access fuel during periods of increased activity, stress or crisis.
Not getting the fuel it needs lowers heart performance and can have serious consequences anytime there’s increased demand on your heart, which could be anytime at all.
Dr. Walter Willett of Harvard’s School of Public Health reports “Trans fat is the largest amount of artificial chemical in our food supply”.   Dr. Willett and Dr. Ronald M. Krauss of the American Heart Association played a big role in getting the FDA to require trans fatty acid content be listed on product labels.
Because fast foods and commercially baked goods are typically loaded with trans fat, Dr. Willett and others recently prevailed with the FDA to require trans fat content to be listed as part of the nutrition information printed on labels, boxes, cartons and so on.
Dr. Willett believes parents are concerned about their kids’ health and should know if food is loaded with health-destroying fat.
In a victory for the consumer, several states, now mandate the removal of transfat-containing oils from the cooking process.

As a passionate capitalist, I’m repulsed by government interference, which is both morally corrupt, special interest driven and pitifully inefficient.
However, as a nutritionist and someone who understands how hydrogenated oils and transfat damage health, I say hydrogenated oil and transfatty acid consumption is responsible for more deaths annually than all forms of drug abuse combined, and because of this, I wouldn’t be upset if these oils were legislated out of existence.   They really are that bad.
For more on hydrogenated oil and partially hydrogenated oil, including a more complete look at all the ways hydrogenated oil and transfat gets into the food we eat, take a look at this article.
Hydrogenated oil and transfatty acids are abundantly bad for you and seriously interfere with your ability to reach a healthy body weight and easily maintain that weight.  If losing weight, keeping it off and becoming healthy and strong in every way measurable is a topic of interest for you, you will enjoy my new book, 5 Steps To Optimal Health.
Written by Dr. Russell J. Martino, Ph.D
The Voice Of Health

MY INPUT:

IF you are serious about getting well and getting OFF the drug-mobile and putting type 2 diabetes behind you, you NEED to check out this link and the ones in the previous post and do your own research and then make a decision to do something about it by avoiding those foods that contain hydrogenated oil and high fructose corn syrup.

Dan

(James 5:14-16 NKJV) Is anyone among you sick? Let him call for the elders of the church, and let them pray over him, anointing him with oil in the name of the Lord. {15} And the prayer of faith will save the sick, and the Lord will raise him up. And if he has committed sins, he will be forgiven. {16} Confess your trespasses to one another, and pray for one another, that you may be healed. The effective, fervent prayer of a righteous man avails much.

More Insight On Cause and Cure Of type 2 Diabetes

Here is some historical insight on type 2 diabetes and some provocative insightful reasoning on the cause which in itself leads the way towards the cure.

The two real culprits in this insane epidemic of Type 2 Diabetes appear to  be the ingestion of two items in our diet.

•  Hydrogenated and partially hydrogenated oils
•  High Fructose Corn Syrup

Lets look at a brief history of CRISCO introduced in 1911. Back in 1911 was a time in our history when wives stayed home and generally cooked with lard and real butter. Through the genius of advertising, CRISCO was introduced as a healthier alternative for cooking. The MYTH has prevailed to this day, except now margarine has replaced butter, and hydrogenated and partially hydrogenated oils have replaced what we now know were the good fats. The process of hydrogenation was introduced by a German chemist named E.C Kayser in 1907. Crisco made their case with advertising that survived until April 25, 2001 when CRISCO went on the auction block

Crisco was originally called "KRISPO" however Proctor and Gamble was forced to look for another name because of patent problems, so they then tried the name CRYST and also had to abandon that name because of religious connotations.

Link to History of CRISCO

EXCERPT:

Crisco was introduced to the public in 1911. It was an era when wives stayed home and cooked with plenty of butter and lard. The challenge for Crisco was to convince the stay-at-home housewife about the merits of this imitation food. P&G’s first ad campaign introduced the all-vegetable shortening as “a healthier alternative to cooking with animal fats. . . and more economical than butter.” With one sentence, P&G had taken on its two closest competitors—lard and butter.  

Two images from a 1912 advertisement for Crisco in the Ladies Home Journal.

P&G’s next step was a stroke of genius—they published and gave away a cookbook. The Story of Crisco2 looked like most other cookbooks of the era, but there was a difference. All of its 615 recipes, everything from lobster bisque to  pound cake, contained—you guessed it—Crisco.  

The Story of Crisco is recognized as a classic in the subtle art of persuasion. Its language and contextual variety are “representative of the pre-WWI social milieu and reflect the urbanization, domestication, commercialization, education (or lack thereof) and simple sophistication of the times.”3 Crisco is presented as healthier, more digestible, cleaner, more economical, more enlightened and more modern than lard. Women who use Crisco are portrayed as good wives and mothers, their houses are free of strong cooking odors and their children grow up with good characters (because, according to the tortured logic of P&G’s advertising department, Crisco is easier to digest).  

 

P&G also had the brilliant idea of presenting Crisco to the Jewish housewife as a kosher food, one that behaved like butter but could be used with meats. Because it made kosher cooking easier, Jews adopted Crisco and margarine—imitation lard and imitation butter—more quickly than other groups, with unforeseen consequences.  

 

I remember switching from lard to Crisco to make pie crust when I was a teenager. We always used lard from the farm, but sometime in the 1960s, Mom innocently brought home our first can of Crisco. We started to use it liberally. That was the overt addition to the diet. What we didn’t know was that Crisco and its cousins were being covertly added to countless food items.  

Two images from The Story of Crisco, 1913. On the left, a young woman holds a can of Crisco and an older woman a copy of the cookbook. On the right, a can of Crisco is set on the ground by the campfire.

We also didn’t know that the partially hydrogenated oils in Crisco—the trans fatty acids—were bad for us. In fairness to P&G, they didn’t know this either, not at first. But when reports of problems began to appear—problems like increased heart disease, increased cancer, growth problems, learning disorders and infertility—P&G worked behind the scenes to cover them up. One scientist who worked for P&G, Dr. Fred Mattson, can be credited with presenting the US government’s inconclusive Lipid Research Clinics Trials to the public as proof that animal fats caused heart disease. He was also one of the baleful influences that persuaded the American Heart Association to preach the phony gospel of the Lipid Hypothesis. The truth about the dangers of trans fatty acids in foods like Crisco is finally emerging. Perhaps that is why P&G decided to put their flagship product up for sale.

MOVING ON:

1n 1957 margarine began to outsell butter for the first time

LINK to Diseases and Death Caused By Hydrogenated Oils

EXCERPTS:

Hydrogenated oils and trans fatty acids are silent killers

Research studies show conclusively these deadly oils cause non-insulin dependent type II diabetes, or hyperinsulinemia. This is a disease which can eventually burn out the pancreas and cause insulin dependent diabetes. These changed molecular oils dramatically increase the risk of coronary heart disease, breast cancer, other types of cancers and auto immune diseases. Over 100 research studies show how harmful these oils are to the human body. However, these findings have been largely ignored by the mass media and the FDA. In addition, the Commercial Edible Food Industry has suppressed these research findings for sometime. Why? Money and lots of it! Food processing companies and the companies that own the patents on this process would lose billions of dollars if they had to change their method of food production of hydrogenating oils. The main reason oils are hydrogenated is that the hydrogenation of the oils act as a preservative. This leads to increased shelf life of products and less returns or spoilage of products. But at what cost is it to the human body?

Why the body needs essential fatty acids

Mother nature dictates very simply the proper nutrients the human body needs for proper functioning. Through thousands of years of genetic evolution to our environment, the body has changed in how it absorbs, metabolizes and utilizes nutrients obtained from natural foods. Essential fatty acids are very important nutrients the body needs for many reasons. Dr. Joanna Budwig, a West German biochemist was the first to shed light on the role of essential fatty acids. She has been nominated several times for the Nobel Prize in medicine and is recognized as the world's leading authority on fats and oils. (There is a post on my BLOG of how to make the Budwig Mixture with cottage cheese and flax seed oil)

Essential fatty acids are the building blocks of fats. They play important roles within the human body by affecting almost every major organ, cell membrane production and immune system function. Natural occurring essential fatty acids have an electrical weight that changes the fluidity of cell membranes. This is very important on how healthy immune cells develop. When oils are transformed by the hydrogenation process, this electrical weight is changed in essential fatty acids. This affects the fluidity which causes cell membranes to "stiffen". Flaxseed oil is the best vegetable source of these natural occurring essential fatty acids. There are three important essential fatty acids needed by the human body. They are linoleic (omega-6 type), linoleic acid N (omega-4 type) and alpha-linolenic N (omega-3 type). There are 50 other various essential nutrients the body needs to function properly to produce good health.

MY INPUT:

I claim absolutely ZERO first hand knowledge of what is posted here, except the history and the studies cited herein make a lot of sense to a student like myself. I have a vested interest in this study as I am a Type 2 Diabetic however I do NOT WANT TO REMAIN ONE and I do not want to see anyone else added to the growing list of type 2 diabetics.

There seems to be insurmountable evidence that hydrogenated oils and high fructose corn syrup are the cause of many of the diseases that affect man kind, including but not limited to Type 2 Diabetes. There is that $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ factor involved and it is not likely to change in the near future. What then can one individual do?

• He or she can stop buying and ingesting ANY and ALL products that contain (high fructose corn syrup) and (hydrogenated and partially hydrogenated oils). / most breads, practically all baked goods, pies, cakes, puddings, donuts etc.
• He or she can replace those oils with flax seed oil, extra virgin olive oil, extra virgin coconut oil, fish oil, krill oil etc.
• He or she can begin today READING LABELS on everything and in general avoiding most packaged foods and any and all snack foods such as potato chips, pretzels and the hundreds of other foods like corn chips etc. They are full of salt, hydrogenated and partially hydrogenated oils, preservatives, additives that are likely not very digestible and add nothing of nutritional value to your diet.
• He or she can begin to eat a wide variety of green leafy vegetable and multi-colored vegetables
• He or she could invest the savings from NO more snack foods and buy a Vita Mixer to make green smoothies and fruit smoothies
• He or she could purpose in their hearts starting today to ride a bike, and walk or run, lift weights, do push ups, do core body strengthening exercises at least 4 times a week
• He or she could stop buying carbonated soft drinks as they destroy the body's PH and interfere with your interstitial fluid that surrounds your cells and makes your body's cells insulin resistant.

Dan

See! I Will Not Forget You. I Have Carved You on the Palm of My Hand. (Isaiah 49:15)