Diabetes mellitus: Complete solution guide| Management & Treatment
Diabetes mellitus is a chronic metabolic and digestive disorder involving the assimilation not only of carbohydrates but also fats and proteins. The result is a defective or deficient production of insulin by the beta cells in the islets of Langerhans, specialized cells in the pancreas, and an imbalance of other enzymes and hormones.
This leads to impaired glucose use or hyperglycemia as well as impaired fat and protein metabolism due in large part to impaired production of enzymes, their cofactors, and hormones.
Diabetes is now the most common non-communicable disease and the 6th leading cause of death in the U.S. At a conference, I was told that more people die of diabetes than car fatalities.
The prevalence of diabetes is reaching epidemic proportions, and individuals with diabetes are at high risk of developing severe complications leading to other chronic conditions.
Obviously, insulin therapy and limited dietary counseling are not adequate. Then, what is the problem, and what can be done? By the way, diabetes is linked to obesity.
Because the medical establishment has been totally focused on a drug that will supply insulin, it has failed to grasp the underlying causes of diabetes and the adequate support of diabetic needs.
Diabetes is a syndrome of a multitude of factors and needs to be approached as such. Diet and nutrition are, of course, major players, but just what constitutes adequate diet? What should be avoided and what added and why?
This discussion will attempt to answer these and other pertinent questions.
Diabetes can be classified into either Type 1 or Type 2:
- Type 1: Is the autoimmune destruction of the pancreatic islet beta cells with total loss of insulin secretion. This type accounts for about 8% of the population with diabetes. This type is also known as IDDM (insulin dependent diabetes mellitus).
- Type 2: Is a progressive chronic illness that usually is present for 4 to 7 years before diagnosis. The symptoms are less acute than Type 1. This disease is known as NIDDM non-insulin dependent diabetes mellitus. Most of this article will discuss Type 2, but much information can be applied to Type 1.
Contributing Factors to the Syndrome Diabetes Mellitus
- Lack of functional insulin (see note).
- Lack of digestive enzymes for fats, carbohydrates and proteins.
- Lack of whole food vitamins and other cofactors.
- Lack of healthy bile salts and insufficient lecithin and other factors to metabolize fats.
- Imbalances in endocrine function not limited to the pancreas.
- Chronic disorder of carbohydrate, fat and protein metabolism and assimilation.
- Hyperglycemia – Hyperlipidemia.
- Glycosylation of proteins leading to a number of complications.
- A build up of sorbitol.
- Metabolic and cardiac Syndrome X.
- Toxicity because of poor metabolism and digestion resulting in acidosis among other problems.
- Sympathetic nervous system imbalances contributing to nerve imbalances and emotional issues.
- Chronic infective disorders resulting from immune deficiencies.
- Vascular changes and cardiovascular imbalances.
Diabetes can result from either the lack of sufficient insulin or the overproduction of insulin due to the fact that the cells in the body have become insulin resistant.
The function of insulin is to aid in the transport of glucose and other nutrients into the cell. When the body becomes resistant to insulin, it requires much more insulin to transport glucose, and it is not done effectively.
Insulin resistance, coupled with obesity, elevated cholesterol, low HDL cholesterol, high triglycerides and high blood pressure have become known as Syndrome X. In this syndrome it can require 300 to 400% more insulin to maintain normal blood sugar.
There is some speculation that heavy metal toxicity and environmental chemicals might play a role in diabetes.
Hyperglycemia results in both microvascular and macrovascular damage known as the complications of diabetes.
- cardiovascular disease
- cerebral vascular disease
- brain fatigue
- reduced immunity to infections
- probably predisposes to cancer, heart disease, arthritis and other chronic diseases.
DIET AND DIABETES
Diabetes is, for the most part, a disease of consuming copious amounts of synthetic toxic chemicals going under the alias as “food” and not eating adequate fresh whole foods.
- High fructose corn syrup (HFCS) or dextrose – synthetic sugar
- Synthetic hydrogenated fats and old rancid oils
- Bleached enriched white flour, processed white sugar
- Synthetic and/or isolate vitamin fragments sold as vitamins
- Chemical preservatives, flavors and dyes
- Pasteurized milk
- The products of one or all of these
- Chlorinated foods and water and fluoridated water
- Genetically hybridized foods
- Too much animal based protein and other meat toxins (not necessarily a fraudulent food but one that contributes to diabetes)
It is the intake of these counterfeit foods as well as the lack of nutritious whole foods that are causing in large part the rapid increase in the incidence rates of diabetes mellitus (primarily Type 2).
Diabetes is caused in part by what we eat and what we fail to eat.
Most people don’t consider fat metabolism in relation to diabetes, but some of the major complications are directly related to fat metabolism (more later).
Statistically, there is a lag time of between 4 to 8 years from the date or probable onset of diabetes to the date of diagnosis. So, it behooves us to correct our dietary intake as soon as we can and as soon as we known how.
There is MUCH more to it than what you normally hear from a dietician or read in most books. I once had a certified dietician at the Master’s level tell me that a pepperoni pizza was a completely balanced meal because it contained all the four food groups. As you will read, this is NOT accurate information.
The real problem of diabetes is a lack of whole food vitamins and other whole food nutrients found in fresh whole foods and a surfeit of junk masquerading as food.
The Do’s and Don’ts of Diabetes
- No white sugar or “fortified” bleached white flour (white trash)
- No high fructose corn syrup (HFCS)
- No chemical preservatives, no dyes
- No alcohol or caffeine
- No synthetic hydrogenated fats, no low fat anything
- No processed foods
- No low grade or old rancid oils
- No beef or pork
- Limit animal flesh
- No chemical sugar substitutes (researchers believe aspartame to be extremely dangerous)
- No chlorinated tap water
- At least 7 servings of fresh pure vegetables and fruits
- Freshly ground wheat and other grain products
- Fresh ground raw almonds, walnuts, peanuts and sesame seeds
- Organic whole milk yogurt and butter
- High quality oils
- Organic range fed eggs
- Raw milk cheeses
- Fresh ground flax seeds
- Small amounts of raw honey and molasses
- Fermented soy products
- Spring water with lime or lemon
- Herbal teas
- Fresh vegetable and fruit juices
- Fresh vegetable broths
- Lightly cooked fresh vegetables
- Brown rice, not white
- Raw vegetables and fruits
High fructose corn syrup (HFCS)
Numerous studies abound in the medical literature from early 1900s to recently linking HFCS to diabetes (and other diseases as well).
HFCS is used as a food filler not just a sweetener because it is not only cheap but subsidized by our own government. It is ubiquitous in everything from bread to baby food.
Today Americans consume more HFCS than sugar, according to a study by J.E. Swanson (Metabolic effects of dietary fructose in healthy subjects; American Journal of Clinical Nutrition, 55(4), 1992: 851-56).
Abstracted by Greg Arnold, May 26, 2004 from “Increased Consumption of Refined Carbohydrates and the Epidemic of Type 2 Diabetes in the United States: An ecological assessment” in May 2004 issue of the American Journal of Clinical Nutrition.
HFCS is produced by processing corn starch to yield glucose, and then processing the glucose to produce a high percentage of fructose. Two enzymes used to make HFCS, alpha-amylase and glucose-isomerase, are genetically modified to make them more stable.
The ubiquitous nature of HFCS (used in almost everything, from james to condiments to soft drinks to so-called “health foods” also makes those trying to avoid genetically engineered foods even more difficult. Today Americans consume more HFCS than sugar.
According to a new study published in the American Journal of Clinical Nutrition, corn syrup’s ubiquity in our food has now been linked to Type 2 Diabetes.
Seeking to examine the correlation between consumption of refined carbohydrates and the prevalence of type 2 diabetes in the United States, researchers conducted an ecologic correlation study.
They examined the per capita nutrient consumption in the United States between 1909 and 1997 obtained from the US Department of Agriculture and compared that with the prevalence of type 2 diabetes obtained from the Centers for Disease Control and Prevention.
After conducting a multivariate nutrient-density analysis, in which total energy intake was accounted for, corn syrup was positively associated with the prevalence of type 2 diabetes. Fiber was negatively associated with the prevalence of type 2 diabetes.
These results led the researchers to conclude, “intakes of refined carbohydrate (corn syrup) concomitant with decreasing intakes of fiber paralleled the upward trend in the prevalence of type 2 diabetes observed in the United States during the 20th century.”
The question begs to be answered–why is this information being kept secret and why are food manufacturers allowed to continue–and–why is corn subsidized? The answer, of course, is MONEY. HFCS is cheap and corn is highly subsidized by the government.
Since the early 1900’s HFCS has been suspected to cause diabetes in humans as well as test animals. In 1907, Dr. Harvey Wiley, then the head of the FDA, tried unsuccessfully to ban it from commercial use and failing that to at least acquire honest labeling.
HFCS is processed so extensively that it becomes an exogenous or synthetic glucose which over-stimulates the pancreas among other problems. It was the only sugar to cause diabetes in test animals. The following is a quote from Dr. Royal Lee (Lectures of Dr. Royal Lee, I, pp. 198-99, 1958).
We will find that there are available vitamin concentrates that will often in minutes erase the heart reactions of various kinds that follow the use of the refined sugar, and bleached flour, the foods that kill seven hundred thousand people every year.
You may ask, “Why are these unfit foods permitted on the market if they are so dangerous?”
May I refer to Dr. Harvey W. Wiley’s attempt to get synthetic sugar–glucose–properly labeled as a synthetic sugar substitute instead of being permitted to masquerade under the phony cognomen of “corn syrup.”
He predicted that we would become unduly afflicted with diabetes if we consumed much of this synthetic, counterfeit sugar, and tried his best to get it at least properly described and labeled instead of being palmed off on us as a natural food.
Forty years after his unsuccessful attempts to enforce honest labeling of the product, Drs. Lukens and Dohan, at the University of Pennsylvania, confirmed their fears by showing that corn syrup–dextrose–was the only sugar known to science that was cable of causing diabetes in test animals when fed in substantial amounts.
The average American consumes as much as 170 lbs. of sugar a year! More than 1/4 the total caloric intake!
HFCS combined with processed white sugar is one of the primary reasons for all chronic disease in this country. Bleached white flour along with its isolate vitamins and hydrogenated synthetic oils is another.
Dr. Wiley was not the only doctor to warn against HFCS. Dr. David Quigley, an oncologist, was another. Dr. Quigley in his book, The National Malnutrition, states that 75% of foods eaten in large cities have their vitamin and mineral content removed.
This book was banned from public libraries in Rochester, New York around 1940. Dr. Quigley also wrote a book, Notes, on vitamins and diets (1933) where he comments on cancer and HFCS stating that he could not help people clear cancer without abstaining from HFCS.
Again, dextrose or HFCS is rapidly absorbed and overloads the pancreas, causing diabetes in test animals. This overloading also imbalances other pancreatic functions and other endocrine glands leading to imbalances in the whole body.
Bleached White “Enriched” Flour
HFCS is not the only problem for the diabetic. Bleached white “enriched” flour is another. White flour has been robbed of its vital nutrients because of the short shelf life of fresh ground wheat flour.
Processing it and bleaching it renders it bug free and stable for long periods of time (bugs won’t touch it.), thus robbing the consumer of vital nutrients and minerals.
This is bad enough, but when the isolate and/or synthetic vitamins are added, you have a very toxic substance. (Dr. Alice Fay Morgan showed that “fortified white flour was much more toxic to animals than just plain bleached flour.) This is because the manufacturer is not adding real vitamins.
The bleach in the flour acts on Xanthine, a component of some bodily tissues, to produce alloxan. It also acts on the germ in wheat as well. Alloxan is used in research to cause diabetes in test animals by killing the beta cells in the pancreas.
The following is from Lectures of Dr. Royal Lee, VI, p. 177, 194 (1955).,
The next great advance in flour technology was the invention of the bleaching system (about 1895). It is somewhat coincidental (maybe) that the first case of coronary thrombosis was seen in an autopsy in 1898.
But it is no coincidence that all flour bleaches so far used convert the xanthine of flour (xanthine is one of the germ components that have vitamin value–it cooperates with vitamin E) into a highly potent poison, alloxan. the special characteristic of alloxan is that it destroys the islets of Langerhans of the pancreas, and specifically causes diabetes.
But now we know that one of the vitamin cofactors known as XANTHINE is capable of being oxidized by any oxidizing bleach chemical (and that is why they all act as bleaches) which converts it into ALLOXAN.
ALLOXAN is a very potent DIABETOGENIC POISON. This ALLOXAN is another dangerous synthetic substance created in the flour by CHEMICAL MEDDLING with a natural food product.
Flour has been bleached now for over fifty years, but this fact of the possible conversion of xanthine to alloxan is very new to most of us. It was reported, however, in Thorpe’s Dictionary of Chemistry as far back as 1918.
The diabetogenic nature of alloxan was not discovered until 1943.
Even though HFCS, bleached white enriched flour and other synthetic foods and chemicals contribute to diabetes and obesity. At the core of the problem is one of whole food vitamin deficiencies and mineral deficiencies.
The problem of diabetes (at the core of the onion) is one of vitamin starvation. (Remember real vitamin complexes cannot be bought over the counter.) Particularly important are the whole Vitamin B complexes and whole Vitamin C complex.
However, all whole vitamin complexes play a role. Deficiencies in these vitamins result in starvation of the organs and glands, particularly the endocrine glands. The pancreas is an endocrine gland, but contrary to established belief, it is not the only one responsible for diabetes.
Through proper nutrition and whole food vitamin concentrates, it is possible to rebalance these glands if they are not already dead.
The endocrine glands are a living dynamic system that support and are being supported by each other. Imbalances affect all endocrine glands and the organs they support.
I have found that most, if not all, chronic illness is nutritionally based and the same is true for diabetes. Remember, that not only does diet profoundly affect diabetes after diagnosis, but that diet also plays a causative role in bringing about diabetes.
However, you can start now in cleaning up your diet (and not with bleach!). If you have diabetes or suspect that you are at risk, there are definite steps you can take to live a healthier lifestyle.
Keys to recovery and prevention are concentrates of whole food vitamins and herbs as well as dietary modifications.
In my opinion, one of the most serious consequences of diabetes is impaired fat metabolism. Impaired fat metabolism can be the result of a variety of factors. These include:
- toxicity of the liver
- lack of functional bile
- lack of choline, a B vitamin, to act as a methyl donor in converting homocysteine to methionine
- lack of natural lecithin in hydrogenated fats to emulsify them
- lack of lipase and other enzymes to metabolize fats
- lack of whole food B vitamins and the whole food vitamins and minerals
- improper diet – too much synthetic hydrogenated fats and synthetic sugar (HFCS)
Diabetes is serious not only because of blood hyperglycemia, but also because of the lowered metabolism of glycogen. This brings about an automatic (defensive) reduction in the conversion of fat (normally stored in the liver) into glycogen, resulting in the damming up of fat in the blood and liver. It is the rise in serum fat that causes diabetic coma, according to Dr. Royal Lee.
One of the first steps in healing from any chronic illness is to detoxify the liver and body and to correct the digestion through proper dietary changes and whole food and herbal concentrates. Paramahansa Yogananda once wrote that we dig our grave with our knife and fork!
Again, impaired fat metabolism is the result of eating junk that passes as food, particularly synthetic fat–hydrogenated fats such as margarine, cheap vegetable oils, fried foods in cheap rancid oils, and many low fat products where the good fats have been taken out and synthetic chemicals have been substituted.
Poor quality oils are difficult to digest and place a tremendous burden on an already compromised body. These synthetic and poor quality oils do not contain the co-factors such as natural lecithin to emulsify them property. Therefore, they clog liver and vascular system causing elevated blood lipids among other problems.
Also, they can reduce the quality and quantity of bile salts also needed to emulsify and digest fats. I carry in my office the only natural bile salt on the market which greatly helps in the processing of fat.
The Cycle of Diabetes
- The pancreas fails for whatever reason to supply effective insulin.
- Glucose builds up in the blood and urine (hyperglycemia and glycosuria).
- An automatic reduction in the amount of reserve fat converted to glycogen (a compensatory reaction to compensate for reduced glycogen metabolism).
- Fat begins to accumulate in the liver, blood and other tissues, elevating blood lipids among other complications.
- Diabetic coma can result due to high blood fat.
- Increased blood sugar can affect healthy bile production, a vicious cycle.
Again, fat metabolism is an essential aspect of metabolism to consider in diabetes.
Fats can be divided into two categories: the good fats and the bad fats.
The good fats are:
- essential fatty acids
- Omega 3
- Omega 6
- Gamma-linoleic acid (GLA)
Diabetics have a difficult forming GLA from linoleic acid and GLA improves nerve function and can help prevent diabetic nerve disease.
- polyunsaturated oils
- some saturated fat from butter and eggs
- heavy saturated meat fats
- synthetic hydrogenated fats
- vegetable shortening
- old rancid oils
- cheap oils
- fat substitute chemicals
ENDOCRINE FACTORS THAT AFFECT BLOOD SUGAR
- Blood sugar levels increase 8-fold after parathyroidectomy. The parathyroid controls calcium metabolism. (Lack of calcium can cause acidosis, a major factor in diabetes.) Even a minor weakness in this gland affects the pancreas as well as other endocrines.
- An increase in adrenaline increases the sugar index of the diabetic. Adrenalin is the hormone of stress. Also, adrenalin releases glycogen from the liver. Normal glucose homeostasis is tightly regulated by three interrelated processes:
- Insulin secretion
- Utilization of glucose by peripheral tissues
- Glucose production in the liver
- Secretin, a hormone from the duodenum which activates the pancreas has been shown to be low in diabetics. Dr. Henry Harrower, a well-known endocrinologist in the 1930’s had this to say: “I feel that one of the shortcomings in our consideration of diabetes mellitus concerns the pancreatic acini function and the duodenal-pancreatic relationship. … The makings of secretin are deficient, hence the difficulty in completing the cycle of secretin production and pancreatin activation. … All of this should stress more definitely the digestive phases of diabetes.”
- The toxemia of diabetes exerts a widespread detrimental effect in the entire endocrine system. All endocrine glands are affected by diabetes.
- Acidosis is a dangerous sequel to diabetes. Alkalinization is remineralization (but not with the minerals usually sold in stores). Acidosis is the lack of functional minerals. Alkalinization is important because every form of cellular inaction produces acidosis. Acidosis burdens the entire endocrine system and, indeed, the whole body. If the liver is unable to anabolize toxic wastes, which are acid then this completes the cycle of further acidosis. The pH of the blood should be approximately 7.0 and the saliva 6.8. Correcting acid base balance is critical to the diabetic.
- Minerals come as:
- organic: A mineral element in chemical combination peculiar to the reactions of a living cell, bound to organic material.
- inorganic: In a form before it has been acted upon by living matter. Plants absorb minerals in this form.
- colloidal: Is one so altered that it will no longer pass through the cell walls or other organic membranes, usually the mineral has to be changed into organic form before it can be made into a colloidal form to be used by the cell.
- crystalloid form is a mineral salt.
- The human body needs minerals in the colloidal form (naturally occurring in foods) and the organic form, also naturally occurring. the body likes minerals in the organic bound form then it converts them inside the body to other forms.
- The alkali minerals if deficient can cause many of the symptoms of vitamin deficiency. This is because the general function of vitamins is to promote mineral metabolism. Each endocrine gland depends heavily on one particular mineral. For the pancreas it is chromium.
- Alkali minerals:
- Taking minerals is not the only answer in maintaining functional mineral levels. The body cannot use calcium without Vitamin A and D and essential fatty acids to “unload” the calcium in the blood to the tissues.
- Dr. Royal Lee in the Vitamin News, Vol. 1, 1933, pp. 3-4.
- “We believe that vitamins have an important bearing on the synthesis of ammonium to protect the alkali reserves, and that the cause of acidosis is always kidney failure, and that such failure is a consequence of vitamin deficiency. Our reason for such a belief is the remarkable and rapid improvement that occurs when “catalyn” is given to persons having the acidosis complex which usually includes some kidney complications.”
- The permeability of the intestinal wall is regulated by the posterior pituitary hormone. This hormone prevents constipation and promotes the deposition of fat in the liver to be burned. Dr. Royal Lee stated that 88% of obesity in children was attributed to pituitary weakness.
- Because the pancreas is intact in some cases of severe diabetes and the pituitary (both anterior and posterior) secrets hormones that cause hyperglycemia, pituitary disorder may play a role in this as well as all cases of diabetes. Of course, the pituitary regulates all of the endocrine glands.
VITAMINS AND DIABETES
(Please refer to the information on whole food vitamins vs. isolate or synthetic fragments of vitamins which are NOT vitamins but drug -like fragments of the vitamin complexes.)
For over fifty years the international research community has been aware of the link between the Vitamin B complex and diabetes.
Mainstream medicine has chosen to ignore it, and many people have suffered as a consequence. Dr. Royal Lee had this to say: “The first account of the successful treatment of hyperglycemia with Vitamin B concentrates was mentioned in these pages (Vol. 2, No. 5, page 29, paragraph 4, 1939).
Vitamin B caused a slow but definite improvement in a majority of the cases treated. At the time attention was called to the fact that diabetes with attendant hypertension also required Vitamin C concentrate to get the best response according to clinical findings” (Royal Lee, Vitamin News, p. 70).
Most diabetics suffer from two major problems: carbohydrate and fat metabolism and nerve degeneration. What are the two broad functions of the Vitamin B Complex? Carbohydrate and fat metabolism and nerve health!
Partial Functions of Vitamin B Complex
- Support nerve and brain function and, therefore, muscle function.
- Support energy or glucose metabolism and also fat metabolism.
- Support endocrine function (pancreas is an endocrine gland).
- Support healthy heart function.
Whole Vitamin B deficiency can result in either under- or over-stimulation of nerve function to the endocrine glands and to other organs and glands (specifically the heart). This is one of the major complications of diabetes.
Again, you cannot buy whole food vitamin complexes over the counter anywhere! You can only buy isolate fragments of vitamins which can be natural but they are not food sources, and not the entire complex. Ascorbic Acid is NOT Vitamin C, etc.
Niacinamide, also known as nicotinamide, a part of the Vitamin B Complex was shown in the middle 1900s to prevent the development of diabetes in experimental animals (Lazarow A, Liambies L, and Tausch AJ, Protection against diabetes with nicotinamide, J Lab Clin Med 36, 249-258, 1950).
This is only one of the many studies showing different Vitamin B fragments to be effective in diabetes and also in heart disease. These studies only used one fragment of the Vitamin B Complex.
Think what would be possible if the entire Vitamin B complex from whole food sources with emphasis on a few of the Vitamin B fragments could do for diabetes; especially when the Vitamin B Complex is combined with other whole food vitamin concentrates.
Dr. Royal Lee wrote extensively on the relationship of the Vitamin B Complex and diabetes. Summary of Dr. Royal Lee.
Diabetes with hypotension (low blood pressure)
Lack of Vitamin B Complex can cause a characteristic loss of vascular tone due to the functional failure of the vascular innervation. It prevents the normal release of insulin.
The pancreas may be in tact, as is the case in many diabetics, because of the weak innervation not enough insulin is produced resulting in hypoglycemia or hyperglycemia.
Diabetes with hypertension
One factor I always consider in hypertension is over-secretion of adrenalin. Adrenalin releases glycogen from the liver to be converted into glucose, a further handicap for the diabetic.
Thus, in turn, may be the result avitaminosis B and C. A deficiency of whole Vitamin B and C increases hypertrophy of adrenal which increases hypersecretion of the medulla with hypertension diabetes if the pancreas is unable to take the load.
According to Dr. Royal Lee, most endocrine imbalance is due to endocrine starvation, either the atrophy or the hypertrophy.
Following is a synopsis of the Vitamin B and C complex. the B complex is found primarily in seeds whether that be nuts, whole grains or legumes or soybeans. Also, interestingly they are also found in the cruciferous vegetables (kale, cauliflower, broccoli, brussel sprouts, cabbage).
Vitamins and Diabetes
The B vitamins are listed below.
Vitamin B1 (Thiamin)
- Energy production
- Carbohydrate metabolism
- Nerve function (needs magnesium to function)
- Deficiency results in consuming significant amounts of white rice. The B1 is in the bran left behind. It is found in brown rice.
- Food Sources:
- Whole grains
- Wheat Germ – fresh
- Wheat germ spoils in less than 48 hours after grinding unless refrigerated, then it only keeps about one month.
- Brown rice
B2 – Riboflavin
- Energy production
- Mucous membranes
- Regenerates glutathione (antioxidant)
- Food Sources:
- wheat germ
- green leafy veggies
BB3 – Niacin
- Used in:
- Energy production
- Fat, cholesterol and carbohydrate metabolism
- Manufacture of hormones
- Used particularly in Diabetes Type 1
- Food Sources:
- Rice bran
- Wheat bran
- Seeds and nuts
B6 – Pyridoxine
- Used in:
- Formation of body proteins and structural components
- Chemical transmitters in nervous system
- Proper immune function
- Maintain hormonal balance
- Food Sources:
- Wheat germ
- kale, cauliflower, brussel sprouts
- used in:
- manufacture and utilization of fats and amino acids
- general metabolism
- Food Sources:
- produced to some extent in the gut by bacteria (vegetarians produce more)
- rice bran
Biotin enhances the sensitivity of the body’s receptors to insulin. It also increases the activity of glucokinase, an enzyme responsible for the utilization of glucose by the liver.
V5 – Pantothenic Acid (B5)
- used in:
- Energy metabolism
- manufacture of adrenal hormones
- manufacture of red blood cells
- joint function
- lowering blood lipids
- Food Sources:
- whole grains
- used in:
- works with B12
- nervous system in fetus
- cell division – DNA synthesis
- linked to depression and other diseases
- linked to homocysteine levels
- Food Sources:
- wheat germ
- brussel sprouts
Cobalamin Vitamin (B12)
- Used in
- Works with folic acid
- supports nerve tissue
- cell division (DNA synthesis)
- nerve conductivity
- Food Sources:
- organ meats
- imported cheeses
Choline (works with inositol)
- Used in:
- manufacture of neurotransmitters
- cellular membrane
- fat metabolism (freeing fat from liver)
- Food Sources:
- egg yolk
Inositol (works with choline)
- Used in:
- cell membranes
- supports nervous tissue
- fat metabolism
- Food Sources:
- whole grains
- citrus fruit
Insulin facilitates the transport of Vitamin C into the cells. Diabetics often lack sufficient Vitamin C at the cellular level. Again a whole food concentrate of Vitamin C is needed not Ascorbic Acid in any form.
This is one of the reasons for diabetic complications. The lack of whole food Vitamin C at the cellular level. Whole food Vitamin C:
- Promotes wound healing
- Involved in the metabolism of cholesterol
- Decreases capillary permeability
- Promotes healthy immune system, increases phagocytic activity
- Acts as an antioxidant for free radical activity
- Promotes blood sugar control
- Reduces the accumulation of sorbitol within cells
- Inhibits the glycosylation of proteins leaving to many complications
Sorbitol accumulation in combination with the glycosylation of proteins lead to many diabetic complications including nerve and eye diseases.
The drugs that are designed to inhibit sorbitol accumulation are extremely toxic. Whole food Vitamin C is a much better alternative (again, not ascorbic acid). Sorbitol accumulation is the result of faulty glucose metabolism.
Sorbitol is normally converted to fructose, in the non-diabetic and is easily excreted from the cell, where as sorbitol accumulates and becomes a toxin disturbing the osmotic balance in the cell.
In glycosylation, glucose binds to proteins such as albumin in blood, the eye lens, and the myelin sheath of nerves. This causes a host of abnormal structures and functions leading to the diseases of diabetic complications.
Vitamin C has been shown to reduce glycosylation. Glycosylation of proteins occurs in diabetics when glucose “sticks” to proteins. It sticks to proteins in the blood, nerves and the eyes. This pathological process causes much of the damage in the complications of diabetes.
No vitamin or mineral works in isolation. the body is truly a “holistic” organism with “interdependent” functions and reactions. Vitamin C is dependent on other vitamins, minerals and phytochemicals to function which in turn are dependent on other nutrients.
- peppers, red chili
- sweet peppers
- green leafy veggies: collard, kale
- parsley, turnip, mustard greens
- brussel sprouts
- cauliflower and cabbage
Diabetes – Emotional
The emotional aspect of diabetes is often overlooked by standard medical treatment. Nevertheless, it is very important to consider this modality. There seems to be a sympathetic nervous problem resulting in either in or from unresolved emotional issues.
Fear, worry, anger, shame, and grief affect our physical health on all levels. There are many avenues to research in approaching these issues which I use in my clinical practice, as well as diet and supplements.
In the future, there will be a book list on the website addressing the emotional as well as spiritual aspects of healing.
Diabetes and Exercise
It is imperative that an exercise program be started in conjunction with nutrition, whole food supplements, and other lifestyle changes. It is wise to start very slowly with exercise, if you do nothing currently.
Brisk walking on a regular basis is a good start. Gradually increase the distance and try to walk 5 days a week. Exercise helps speed up the metabolism and helps detox the body as well as boost many enzyme process.
It is also a good way to improve emotional outlook. Dieting without exercise is like swimming upstream in molasses.
- Tai Chi
- Medicine Ball
- Ki Quong