The American Heart Association, the American Dietetic Association and other prominent groups endorse a unified set of guidelines for the optimum diet. These organizations exhort that the majority of calories in the daily diet should come from carbohydrates (55% to 60%); fat should provide no more than 30% of total calories; and protein should be kept to 10% to 15%.

In contrast, many popular diet books turn the standard diet on its head. As described in the entry on low-carbohydrate diets, the Atkins diet, the Zone diet, Protein Power, and other alternative dietary approaches turn thumbs down on carbohydrates. Instead, they advocate increased consumption of fat and/or protein. According to theory, the low-carb approach aids in weight loss (and provides a variety of other health benefits) by reducing the body’s production of insulin.

The low glycemic index (low-GI) diet splits the difference between the low-carb and low-fat approaches. It maintains the low-carb diet’s focus on insulin, but it suggests differentiation of certain carbohydrates over others rather than restricting carbohydrate intake.

All carbohydrates are not created equal when the evidence is examined. Some, such as pure glucose, are absorbed quickly and create a rapid, strong rise in both blood sugar and insulin. Others (such as brown rice) are absorbed much more slowly and produce only a modest blood sugar and insulin response. The proponents of the low-GI diet claim that eating foods in the latter category will enhance weight loss and improve health. However, as we shall see, there is as yet no solid evidence that low-GI diets enhance weight loss.

The precise measurement of the glucose-stimulating effect of a food is called its glycemic index. A food that has less effect in increasing blood sugar level (and therefore insulin) is given a lower glycemic index.

The glycemic index of glucose is arbitrarily set at 100. The ratings of other foods are determined as follows. First, researchers calculate a portion size for the food to supply 50 g. of carbohydrates. Next, they give that amount of the food to at least eight to ten people and measure the blood sugar response. (a group is used rather than an individual to ensure that the idiosyncrasies of one individual don’t skew the results.) On another occasion, researchers also give each participant an equivalent amount of glucose and perform the same measurements. The glycemic index of a food is then determined by comparing the two outcomes. For example, if a food causes half of the blood sugar rise of glucose, it is assigned a GI of 50; if it causes one-quarter of the rise, it is assigned a GI of 25. The lower the Glycemic index, the better.

The determination of the Glycemic index has resulted in some surprises. Baked potatoes came back with a reading of 93. This rating is higher than that of almost all other foods, including ice cream (61), sweet potatoes (54), and white bread (70). Based on this finding, low-GI diets recommend that you stay largely away from potatoes. However, the concern regarding potatoes is probably unnecessary. See the discussion of glycemic load below.

A food must be tested to determine its actual glycemic index, but there are some general guidelines that are recognized. Fiber content tends to reduce the glycemic index of a food, presumably by slowing down digestion. Therefore, whole grains usually have a lower GI score than refined, processed grains. Fat content also reduces GI score. Simple carbohydrates (such as sugar) often have a higher GI score than complex carbohydrates (such as brown rice).

But, numerous exceptions to these rules exist. Factors such as the acid content of food; the size of the food particles; and the precise mixture of fats, proteins, and carbohydrates can substantially change the GI measurement. For a measurement like the glycemic index to be meaningful, it has to be generally reproducible between subjects. In other words, if a potato has a glycemic index of 80 in one person, it should have closely the same glycemic index when given to another person. The GI passes this test. The glycemic index of individual foods is fairly constant between people.

Thus, the GI of a food really does indicate its propensity to raise insulin levels. Whether a diet based on the index will aid in weight loss, however, is another story.

A low glycemic index diet is relatively easy to follow. Basically, you follow the typical diet endorsed by authorities such as the American Dietetic Association, but you choose carbohydrates that fall toward the lower end of the glycemic index scale. Books such as The Glucose Revolution give a great deal of information on how to make these choices, but do low glycemic Index diets aid in weight loss? There may be problems with this theory.

There are two primary theoretical reasons given why low-GI diets should help reduce weight. The most prominent reason involves insulin levels. Basically, these books show that low-GI diets reduce insulin release, and then take almost for granted the idea that reduced insulin levels should aid in weight loss. Unfortunately, there is little justification for the second part of this contention. Excess weight is known to lead to elevated insulin levels, but there is almost no meaningful evidence for the opposite: that reducing insulin levels will help remove excess weight.

Books espousing the low-GI diet give another reason for their approach. They claim that low-GI foods fill you up more quickly than high-GI foods, and also keep you feeling full for longer. As we shall see later, there is more evidence against this belief than for it.

A measurement called the Satiety Index assigns a numerical quantity to the filling quality of a food. These numbers are determined by feeding people fixed caloric amounts of those foods, and then determining how soon they get hungry again and how much they eat at subsequent meals. The process is similar to the methods used to establish the GI index.

The results of these measurements do not corroborate the expectations of the proponents of low-GI diets. It turns out, foods with the worst (highest) GI index are often the most satiating, exactly the reverse of what low-GI theory proponents would say.

A case in point, the Satiety Index tells us that potatoes are among the most satiating of foods. However, as noted above, the GI analysis gave potatoes a bad rating. According to the low-GI theory, you should feel hunger pangs shortly after eating a big baked potato. In real life, that doesn’t happen.

Other contradictions between research findings and the low-GI/high-satiety theory include one study that found no difference in satiety between fructose (fruit sugar) and glucose when taken as part of a mixed meal, even though fructose has a GI more than four times lower than glucose.

Thus, the satiety argument for low-GI diets doesn’t appear to hold up to inspection of the facts. So, is the glycemic index even the right measurement? Is it the wrong way to assess the insulin-related effects of food? The evidence would suggest this to be the case. Rather than making judgements from the GI, a more reasonable approach would be to use the measurement of glycemic load which measures the real effect of the food in question.

Tom Nuckels
http://www.articlesbase.com/health-articles/low-glycemic-index-diets–are-they-the-path-to-weight-loss-126790.html

Diabetes alters the way your body uses food. The food you eat turns to sugar. Your blood takes this sugar throughout your body. Insulin assists in getting the sugar from the blood into the body to provide the energy your body needs. With diabetes your body does not get the fuel it needs, and your blood sugar stays high. High blood sugar can cause heart and kidney problems, blindness, stroke, the loss of a foot or leg, or even death.

However,you can manage diabetes. Be careful what you eat and get enough exercise, use medications wisely and check your blood sugar often.

There are two types of Diabetes.

Type 1 – The body does not produce any natural insulin. People with type 1 diabetes must take insulin every day to stay alive.

Type 2 – The body does not make enough insulin, or use insulin well. The most prevalent type of diabetes is Type 2.

There is no specific diet for people with diabetes. Work with your doctor to come up with a plan that works for you. You can continue to consume your favorite foods by watching size of the portions.

The foods we eat are made up of: Carbohydrates (fruits, vegetables, breads, juices, milk, cereals and desserts) fats,protein,cholesterol,
fiber (fruits, vegetables, beans, breads, and cereals).

Carbohydrates are the the biggest factor and most responsible for raising your blood sugar. Reading the Nutrition Facts label provided on food packaging can help to determine the number of carbohydrates in each serving. You should be aware that most pre-packaged foods contain more than one serving. You can multiply the number of carbohydrates times five to determine the number of calories per serving. The resulting number suprises most people who don’t realize that they are consuming many more calories than they imagine.

You must maintain an exercise program. Try to be active at least 30 minutes a day for 4-5 days of the week. Even moderate exercise helps your body’s insulin work better. It will also lower your blood sugar levels, blood pressure and your cholesterol.

People with diabetes usually need to take medication or administer a shot of insulin each day. Be sure to follow the medications directions explicitly.
Check with your your doctor or pharmacist and ask them what your medication does, when to take them, and if you can expect any side effects.

Check Your Blood Sugar

You can help prevent heart disease and stroke by controlling your blood sugarlevel, blood pressure, and cholesterol. Check your blood sugar using a glucose meter (home testing kit) available by prescription from your doctor. The glucose meter tells what level your blood sugar is so you can make intelligent choices about your diet, determining which foods to eat and which foods to avoid.

Consult with your doctor about getting an A-1-C (A-onesee) blood test. This test measures blood sugar levels over 2-3 month period.

Most people with diabetes do not notice any signs of the disease. It is estimated the there are over 3 million people in the USA with diabetes that are unaware they have the disease.

Visit our website to keep up to date on news and information to help you with your diabetes.

Tom Walker
http://www.articlesbase.com/non-fiction-articles/diabetes-americas-unknown-epedemic-69047.html

Diabetes is a very serious medical condition. It occurs when your body does not produce and use enough insulin (which controls glucose levels). Diabetes can be categorised as either Type 1 or Type 2 and is a condition which is on the rise. You therefore need to know what to look out for.

If you have diabetes you may not notice any symptoms but there are two main signals; hypoglycaemia (low blood sugar/glucose) and hyperglycaemia (high blood sugar). If you are hypoglycaemic then your insulin has lowered your glucose levels too much and this may lead to dizziness, shaking, hunger pangs and sweating. On the other hand if you are hyperglycaemic this can result in weight loss, nausea, dizziness and/or light headedness.

Some more extreme symptoms you may notice as a diabetic are peripheral neuropathy (the loss of nerve functions in the arms and/or legs) and diabetic retinopathy (when the blood vessels of the eyes change, limiting or even eliminating vision). If you notice any of these extreme symptoms you should seek emergency medical care immediately. This will reduce the chances of permanent damage to your body.

If you start to recognise any of the symptoms listed go and see your doctor immediately. They will discusss your family’s medical history, any history of diabetes in the family, any medication you are taking and any medication you are allergic to. Your doctor is then likely to recommend one of the following tests to you:

FINGER STICK TEST:- This involves pricking your finger to draw a single drop of blood, placing this drop on a disposable test strip and then analysing the concentration of glucose in your blood using a small glucose meter machine. This test is the easiest but has approximately 10% of the accuracy of a laboratory test.

FAST PLASMA GLUCOSE TEST:- You cannot eat for 8 hours before this test. Before you arrive you will have blood drawn and tested. Once tested your blood reading should not be above 126 mg/dl. Otherwise, you could be diabetic and will need to confirm through either a Glucose Tolerance Test or Glycosylated Haemoglobin Test.

If you are diagnosed with diabetes as a result of the tests do not be alarmed. The majority of diabetes cases can be managed by improving your diet and using natural remedies. Even if you feel completely normal you should still get yourself tested by a professional doctor. It’s the only way to identify the problem and if neccessary start taking preventatory measures.

Tom Parker
http://www.articlesbase.com/health-articles/testing-yourself-for-diabetes-241210.html

You are what you eat, for a diabetic nothing could be truer. When it comes to maintaining good blood sugar levels, a healthy diet is vital.
People with diabetes have to take extra care to ensure their diet is properly balanced with their insulin and oral medications.

The right meal plan will help any diabetic improve blood glucose levels, blood pressure and cholesterol numbers. It will also keep their weight on track.
All diabetics must control their refined carbohydrate intake. These types of carbohydrates increase blood glucose levels. While some promote health, others when eaten often and in large quantities, may increase the risk for diabetes.

Carbohydrates come from a wide array of foods including fruit, vegetables, beans, milk, popcorn, potatoes, cookies, spaghetti and corn. The most common and abundant ones refined in are sugars, fibers and starches. It is advised diabetics avoid white bread, rice and pasta, along with foods containing unnaturally added sugars.

The body will convert all types of refined carbohydrates into glucose. Eating extra servings of rice, pasta and bread will make blood sugar rise. Just because an item does not contain added sugar, does not guarantee it is a safe food.

Diabetics should consume carbohydrate-rich foods close to their natural form. These items have greater vital nutrient density. Whenever possible, replace highly processed grains, cereals and sugars with natural whole-grain products.

Eating complex carbohydrates rich in fiber significantly lower blood sugar levels. It is suspected that soluble fiber may play an important role in glucose control. It is capable of slowing down the digestion and absorption of carbohydrates and increasing the sensitivity of tissues to insulin, thereby preventing rises in blood sugar.

It is recommended diabetics eat 13 fiber-rich servings of fruits, veggies, beans and grains daily. Soluble-fiber rich foods include orange and grapefruit segments, prunes, cantaloupes, papayas, raisins, lima beans, zucchini, oatmeal, oat bran and granola. Other foods high in soluble fiber include barley, peas and strawberries.

The glycemic index system, or GI, is a good guideline for diabetics to follow.

Invented in the early 1980s by University of Toronto researchers, the glycemic index ranks carbohydrate foods by their effects on blood sugar levels.

The GI assigns carbohydrate-containing foods a number based on how they affect blood sugars. The number indicates how quickly the food breaks down during digestion. The longer the body has to break an item down into glucose, the slower the rise in blood-sugar levels, and the lower the GI. Products with a GI less than 55 are preferred.

Natural supplementation is a good ingredient to implement in the fight against diabetes. Adding a half a teaspoon of cinnamon to any meal can stabilize blood sugar swings.

Many diabetics also supplement with vitamins, herbs and medicinal teas. Incorporating natural ginseng into a diet can produce positive affects. This herb, which is recognized throughout China to have healing properties, has been known to help improve fasting blood glucose levels and increase insulin secretion.

The easiest method to control diabetes is through proper diet. An eating plan high in fiber and low in refined carbohydrates will ensure the best strategy to beat the disease.

Julia Hanf
http://www.articlesbase.com/non-fiction-articles/eat-to-beat-diabetes-135919.html

Regardless of who you are, your and where you live, ailments like diabetes and other blood sugar imbalances do not discriminate. While in the United States there are sound treatments for these conditions, natives of the Amazon Rainforest region have used natural remedies for centuries. Two such herbs used are quebra pedra and pedra hume.

QUEBRA PEDRA

From the Amazon Rainforest region comes a wealth of natural herbs and plants, used for centuries by the natives of Brazil for good health and overall well-being. One such byproduct of the Amazon is Quebra Pedra, a common additive in herbal remedies for digestion and interior cleansing.

What is Quebra Pedra?

Quebra Pedra is more commonly known as the Phyllanthus niruri, a tree indigenous to the Amazon Rainforest. From this tree the Quebra Pedra is extracted from the leaves, flowers and roots for various uses in tribal medicine.

What’s so great about Quebra Pedra?

Quebra Pedra is used often by Amazon natives as a diuretic. Its healing properties have been known to stimulate bile production and cleanse the liver and kidneys. Quebra Pedra is taken often by people suffering urinary infections, kidney stones, and similar obstructions.

Are there side effects to taking Quebra Pedra?

People with diabetes or other blood sugar disorders may experience negative effects with this supplemental herb. Anyone interested should consult a doctor before taking. Quebra Pedra sounds great. Where can I get it?

Enter Quebra Pedra into Internet search and you are bound to find some online shops, specializing in alternative health, selling the herb in various forms – capules, tea, and liquid drops. This wonder supplement is in very high demand in South America, and is slowly gaining recognition in the United States. When you shop for Quebra Pedra in health supplements, make sure you are getting the herb in its purest form available, directly from the Amazon Rainforest. As always, consult with a physician before trying any type of health supplement to determine how your body will react.

As alternative methods of remedy and healing become more known, so Quebra Pedra may be a common name in supplement ingredients.

PEDRA HUME

What is pedra hume?

Pedra hume – (Myrcia multiflora) is a shrub in the myrtle family, recognized by its small leaves and brilliant, reddish-orange flowers. Pedra hume is indigenous to the Amazon rainforest, growing in the drier areas of the forest and elsewhere in Brazil.

What’s so great about pedra hume?

For natives suffering diarrhea and ailments involving irregular blood sugar, the leaves of the pedra hume are found to be beneficial. Extract of pedra hume have been found to contain properties similar to that of insulin, so much that researchers have found a decrease in sugar levels in patients using pedra hume. The restorative benefits to the blood that this herb offers once prompted herbalist Dr. G. L. Cruz to refer to the herb as “vegetable insulin.”

Does pedra hume cure diabetes?

While pedra hume has been shown to help regulate glucose levels in diabetics (those with onset diabetes more often than juvenile diabetes patients), it is an herbal supplement and therefore is not considered a cure. People with diabetes or other blood ailments interested in pedra hume should first consult with a physician with regards to supplemental treatments.

Are there side effects associated with pedra hume?

Recent research indicates no side effects. However, it is strongly advised for diabetics to consult with their physicians before taking any kind of supplement to aid their blood levels.

Where do you buy pedra hume?

Do an Internet search for pedra hume and you may find many online stores offering the herb in various forms – powders, teas, and capsules. When you decide to shop for pedra hume, make sure it is the purest form available in the US, direct from the Amazon Rainforest. As always, consult with a physician or nutritional expert before trying alternative methods of remedy.

Kathryn Lively
http://www.articlesbase.com/non-fiction-articles/amazon-herbal-remedies-pedra-hume-and-quebra-pedra-127845.html

Insulin, blood sugar drops because it’s going into cells
Glucagon, blood sugar increases
Glycogen, storage form of glucose in hepatocytes, muscle and some small pockets in kidneys and intestines.

Hope this helps

Diabetes:

Diabetes is a chronic condition in which body does not produce or produce less insulin compared to healthy individual or body develops resistance to insulin (body does not respond to insulin).

Most foods that we consume finally enter into the blood in form of carbohydrate, fat & protein. From blood, these nutrients enter into cells. Insulin is required for this entry of glucose into cells. Body cells utilize carbohydrate & fat for energy & growth.

Because of less insulin or resistance to insulin in diabetes, blood sugar cannot enter into cells & remain in blood resulting in high blood sugar.

Studies have shown that supplements like chromium, alpha lipoic acid & vanadium plays an important role in the management of diabetes. You can get details on diabetes at http://www.truevalue4money.com/diabetes/diabetes.html

Chromium supplements in diabetes:

Diabetes is associated with low concentrations of chromium in blood, so, an early, long-term addition of chromium to the standard therapy has been recommended in several studies. Some latest clinical reports also support the safety and therapeutic value of chromium supplementation for the management of high cholesterol and sugar in subjects with diabetes.

Chromium increases insulin receptor numbers & insulin binding to cells. Since chromium acts by increasing insulin efficiency, so lower amount of insulin is required in presence of chromium.

A clinical study published in ‘Diabetes Care. (2006, August)’ has shown that chromium supplementation in subjects with type 2 diabetes significantly improves insulin sensitivity and glucose control. Chromium supplementation also reduced body weight gain and fat accumulation

A latest review article published in Diabetes Technol Ther. 2006 December has mentioned that 13 of 15 clinical studies involving a total of 1,690 subjects reported significant improvement in at least one outcome of glycemic control. (Glycemic control is a medical term used for blood sugar levels in a person with diabetes) Beneficial effects of chromium supplementation included reduced blood glucose, cholesterol, and triglyceride levels and reduced requirements for drugs for diabetes.

Reduction in blood sugar & improvement in insulin sensitivity with chromium results in decrease risk for diabetes complications.

Alpha lipoic acid in Diabetes:

Alpha lipoic acid is a powerful antioxidant, which is produced in the body & also present in food. High blood sugar in diabetes increases free radical formation in body, which leads to additional complications of diabetes like atherosclerosis, heart problems, nerve damage & cataract. Antioxidant decreases free radicals in body & decreases risk of complications.

There are number of publications confirming beneficial effect of lipoic acid in therapy of many diseases, including diabetes, atherosclerosis, degenerative processes in neurons, diseases of joints,

A recent clinical study on diabetic patients treated with alpha lipoic acid was published in ‘hormones (Athens). 2006 Oct-Dec 5(4)’. The result of the study has proved that short-term oral alpha-lipoic acid treatment increases peripheral insulin sensitivity in patients with type 2 diabetes.

Improvement in insulin sensitivity could improve both blood sugar control and cardiovascular risk factors in patients with type 2 diabetes.

Peripheral insulin sensitivity gives an idea about how body cells respond to insulin. In diabetes, because of decrease response to insulin by body cells, blood sugar cannot enter into cells causing high blood glucose. Alpha lipoic acid enhances glucose uptake by cells in type 2 diabetes.

Diabetic neuropathy or nerve damage is a complication of diabetes. It is a progressive disease, which can cause pain, loss of sensation and weakness, in the feet and sometimes in the hands. Studies have shown that alpha lipoic acid is effective in management of diabetic nerve damage called neuropathy and it reduces pain associated with neuropathy.

Vanadium supplement in diabetes:

Vanadium is a trace mineral required by the body in small quantities. Numerous studies have shown that vanadium has insulin-like effects in liver, skeletal muscle, and adipose tissue. It may improve glucose control in people with type 2 diabetes.

Along with chromium & alpha lipoic acid, some other supplement like evening primrose oil, fenugreek & some herbs also help in management of diabetes.

Stephen Thomson
http://www.articlesbase.com/supplements-and-vitamins-articles/supplements-for-diabetes-what-recent-studies-say-124793.html