Tag Archives: Diabetes

Diabetes Drug Manufacturers Can’t Prove Real Benefit


by: Michelle Simmons

Manufacturers of


drugs could not prove any real additional benefit of sitagliptin to individuals with diabetes, according to a report by the Institute for Quality and Efficiency in Health Care (IQWiG). The IQWiG reevaluated the effects of the diabetes drug known as sitagliptin compared to the appropriate comparator therapies for diabetic people.

Diabetes-Depression Are Only Two Problems


Diabetes and depression

are two major reasons to stop drinking artificial sweeteners!

Another study confirms what people have been saying for years: Stop drinking diet soda. Like, right now. Avoid

diabetes and depression

Substitutes For Sugar Addiction


People love processed white sugar, but using alternative natural sweeteners is one way to create foods that support good health.

It was last June when I first introduced this article, but it is worth repeating again…

I have friends that just can’t seem to get free from their “sugar” addiction… and you may be thinking, “I can’t be addicted to something that’s not classified as a drug.”

Well, the science says it’s still addictive. So for many people, they just can’t quit the delicious addictive product of processed sugar.

Maybe it’s because they don’t know what to replace it with.

There are many great alternatives to the refined, processed poison, we call sugar today!

“Natural” doesn’t mean these sweeteners can’t be as detrimental to good health as the white stuff.

We still need to be aware of the glycemic index and how these natural sweeteners affect our sugar levels for optimum health.

When you choose a sweetener for a recipe, even though it’s not

white sugar,

be mindful of who you’ll be serving it to; are you serving it to diabetics or those sensitive to fructose or children?

Agave nectar:

Agave nectar is a natural vegan sweetener made from the liquid in the bulb of the agave cactus. There is presently much debate as to whether or not it’s raw and if it is nutritious. The consensus is that the darker version is unfiltered and contains higher concentrations of naturally occurring minerals. Agave is high in fructose so use sparingly or in combination with other sweeteners.

Coconut nectar:

Coconut nectar is a 100% natural raw vegan sweetener made from pure fresh coconut sap. It has a light, rich sweet flavor reminiscent of the coconut fruit. Low in fructose and low on the glycemic index, coconut nectar makes a perfect substitute for agave nectar. (Some companies boil the nectar before bottling and although vegan, it is obviously not raw thus losing some of its nutritional value.) Read the label and make sure your product is minimally evaporated at low temperatures never exceeding 115 degrees F to insure it’s raw.

Coconut Sugar:

Coconut Sugar is made from coconut palm sugar blossoms. It’s low on the glycemic index, loaded with minerals and B vitamins and although vegan, is not a raw product.

Date Paste:

Date Paste is made from dates that have been soaked in water, then blended to form a paste that is a whole food. Dates are high in natural sugars so they’re a “high glycemic” food.


Honey has antibacterial, antiviral and antibiotic properties. When using honey, search out local, unprocessed, unheated raw honey. This is not a vegan product, is high on the glycemic index, high in calories and raises blood-sugars levels more quickly than white sugar. Avoid using for babies, infants and children because of its potential pollen reactions.



Lakanto is a zero calorie sweetener that has absolutely no influence on blood sugar and the release of insulin. It’s a fermented sweetener made from a sugar alcohol naturally found in grapes, pears, mushrooms, soy sauce, cheese, wine and beer called “erythritol” and an extract from a super sweet Asian fruit called luohanguo.

Maple Syrup:

Maple syrup is made from the boiled sap from maple trees. It’s “higher on the glycemic” index, but has fewer calories and more minerals then honey. Using only the darker grade B maple syrups will ensure you maximum mineralization and richer flavor then the other versions.

Maple Sugar: is a higher concentrated version of the syrup.


This slightly sweet, intensely rich flavored syrup is a byproduct of processing cane and beet sugars. First press molasses is light in color and flavor. (Repeated boiling results in the dark, blackstrap molasses.) Although high on the glycemic level, molasses contains measurable amounts of iron, calcium, magnesium and potassium, making it more nutritious than many other sweeteners.


Rapadura is simply unrefined evaporated cane juice. Because it is minimally processed, it retains all the nutritional value lost in the processing of the white stuff. Rapadura is a good source of potassium, magnesium, calcium, phosphorous, and vitamin A.


Stevia is a super sweet sweetener made from the leaves of the stevia plant, a perennial shrub native to Brazil and Paraguay. Stevia is sold in powder or liquid form and is “zero on the glycemic” index. The liquid comes in a plethora of flavors which can enhance many recipes. A little goes a long way with this product; Stevia is 200-300 times sweeter than sugar.

Yacon Syrup:

Yacon syrup is made from the tubular roots of the yacon plant.  There are so many reasons to love this stuff; it’s raw vegan, low on the glycemic index, low in calories and it’s a pre-biotic (non-digestible carbohydrate that help the good bacteria in our guts thrive). The deeply rich flavor is reminiscent of molasses, maple syrup, or honey and it makes a great substitute for your recipes. Yacon syrup is about twice as sweet as sugar so you need less of it which is a good thing considering it is a bit pricey!

So, now that you have all this information, it’s pretty clear that there’s no need for that “white processed stuff.”

Now you can get creative using your new found knowledge on natural sweeteners. Stop feeling chained to white

Author: Steve Berchtold

Diabetes Treatment Naturally


like other health issues refers to a “group of diseases” that affect how your body uses blood glucose, or “blood sugar.”

Reverse Diabetes HERE!

Glucose is vital to your health because it’s an important source of energy for the cells that make up your muscles and tissues. It’s your brain’s source of fuel.

When a person is said to have


no matter what type, it means they have too much glucose in their blood. Too much glucose can mean serious health problems.

Chronic diabetes conditions include type 1 and type 2


Diabetes symptoms are always different depending on how high a persons blood sugar is elevated. Some people, (those with pre-diabetes or type 2 diabetes,) may not experience symptoms initially. In type 1 diabetes, symptoms tend to come on quickly and be more severe. The symptoms of type 1 and type 2 diabetes include:

Blurred vision
Slow-healing sores
Moderate high blood pressure
Thirsty more often
Frequent urination
Extreme hunger
Unexplained weight loss
Presence of ketones in the urine (ketones are a byproduct of the breakdown of muscle and fat that happens when there’s not enough insulin)
Frequent infections, such as gum or skin infections and vaginal or bladder infections

Type 1 diabetes can begin at any age, but it typically appears during childhood. Type 2 diabetes can develop at any age and is the most common type. Type 2 diabetes is preventable.

Glucose is a main source of energy for the cells that make up your muscles and other tissues. It comes from two major sources: the food you eat and your liver.

During the digestion process, sugar is absorbed into the bloodstream. Then, sugar then enters cells, with the help of insulin.

The hormone insulin comes from the pancreas, a gland behind the stomach. When you eat, your pancreas secretes insulin into your bloodstream. As insulin circulates, it acts like a key, unlocking doors that allow sugar to enter your cells. Insulin lowers the amount of sugar in your bloodstream. As your blood sugar level drops, so does the secretion of insulin from your pancreas.

Your liver acts as a glucose storage and manufacturing center. When you haven’t eaten in a while your liver releases stored glucose to keep your glucose level at a normal range.

The cause of type 1 diabetes, like so many diseases, is when your immune system that normally fights harmful bacteria or viruses, attacks and destroys your insulin-producing cells in the pancreas. With limited insulin, instead of being transported into your cells, sugar builds up in your bloodstream.

Type 1 diabetes is thought to be caused by a combination of genetic susceptibility and environmental factors, but scientists still don’t have any idea what those factors are.

Reverse Diabetes HERE!

In pre-diabetes, which can lead to type 2 diabetes, a persons cells become resistant to the action of insulin, and their pancreas is unable to make enough insulin to overcome this resistance.

Without enough insulin moving into your cells, sugar builds up in your bloodstream. Some believe being overweight is strongly linked to the development of type 2 diabetes, but then again, not everyone with type 2 is overweight.

Gestational diabetes:
During pregnancy, the placenta produces hormones to sustain a pregnancy. These hormones make a persons cells more resistant to insulin. As a woman’s placenta grows larger in the second and third trimesters, it secretes more of these hormones, making it even more difficult for insulin to do its job.

Normally, a persons pancreas responds by producing enough extra insulin to overcome this resistance. But sometimes the pancreas can’t keep up.

When this occurs, too little glucose gets into your cells, and too much stays in your blood. This is called gestational diabetes.

Studies have shown that North American ginseng may improve blood sugar control and glycated hemoglobin levels.

Chromium is an essential trace mineral that plays an important role in carbohydrate and fat metabolism and helps body cells properly respond to insulin. Studies have found low levels of chromium in people with diabetes.

Magnesium is a mineral found naturally in foods such as green leafy vegetables, nuts, seeds, and whole grains and in nutritional supplements. Magnesium is needed for more than 300 biochemical reactions. It helps regulate blood sugar levels and is needed for normal muscle and nerve function, heart rhythm, immune function, blood pressure, and bone health.

Studies suggest that low magnesium levels may worsen blood glucose control in type 2 diabetes. There’s also some evidence that magnesium supplementation may help with insulin resistance. One study examined the effect of magnesium or placebo in 63 people with type 2 diabetes and low magnesium levels who were taking the medication glibenclamide. After 16 weeks, people who took magnesium had improved insulin sensitivity and lower fasting glucose levels.

High doses of magnesium may cause diarrhea, nausea, loss of appetite, muscle weakness, difficulty breathing, low blood pressure, irregular heart rate, and confusion. It can interact with certain medications, like those for osteoporosis, high blood pressure (calcium channel blockers), as well as some antibiotics, muscle relaxants, and diuretics.

A couple of studies have found that cinnamon improves blood glucose control in people with type 2 diabetes. Cinnamon significantly reduces fasting blood glucose, triglycerides, LDL cholesterol, and total cholesterol.

The mineral zinc plays an important role in the production and storage of insulin also. Some research showed that people with type 2 diabetes have suboptimal zinc status, due to decreased absorption, and increased excretion of zinc.

Good sources of zinc include egg yolk, rye, beef liver, lima beans, fresh oysters, ginger root, lamb, pecans, split peas, almonds, walnuts, sardines, chicken, and buckwheat.

Although aloe vera gel is well known as a good treatment for minor burns and other skin conditions, recent animal studies suggest that aloe vera gel may help people with diabetes.

A Japanese study evaluated the effect of aloe vera gel on blood sugar and isolated a number of active phytosterol compounds from the gel, that were found to reduce blood glucose and glycosylated hemoglobin levels.

Author: Steve Berchtold

Reverse Diabetes HERE!

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