Read about natural treatment for diabetes, natural weight loss supplements and kidney stones treatment

Read about natural treatment for diabetes, natural weight loss supplements and kidney stones treatment

The topic of this discussion is the glycemic index. The glycemic index was first developed by Dr. David Jenkins who was a professor of nutrition at the University of Toronto in Canada. The first glycemic index was developed in 1981 by Dr. Jenkins. The purposes of determining glycemic index of particular foods were to determine which foods were best for people with diabetes. In the early 80s, most dietary programs that focused on diabetics were based on systems of different carbohydrate exchanges. Each exchange or each portion of food one was able to consume contained the same about of carbohydrate. The exchange system assumed that all starchy foods produce the same effect on blood glucose levels. Even though some earlier studies had also proven this was not correct, it was during that time that the phrase “good carbs and bad carbs” was developed and as time went on, we started to understand there were simple carbohydrates and complex carbohydrates and as time continued to go on, we realized that they had different effects on blood sugar levels, so in reality all carbs were not the same.

Dr. Jenkins was one of the first researchers to challenge the use of these exchanges and the first to really study the effect foods have on blood sugar levels as well as blood insulin levels. Dr. Jenkins’ approach was very scientific in nature which for the time was very unusual especially when trying to ascertain the effects different foods had on blood sugar level. Dr. Jenkins and his fellow researchers tested a large number of common foods with some very surprising results. For example ice cream which is greatly loaded with sugar content had less effect on blood glucose than ordinary white bread did, so basically the testing of individual food groups revealed surprising results in terms of affecting blood glucose levels, so Dr. Jenkins was actually a pioneer in developing a new means of classifying different types of carbohydrates.

His classification is known as the glycemic index, so what exactly is the glycemic index? The glycemic index is a means of ranking different food groups based on their immediate affect on blood sugar level. The foods that primarily affect blood sugar level are the carbohydrates. Proteins and fats do have an effect on blood glucose levels but not to the same degree that carbohydrates do, so for this reason carbohydrates were the primarily studied classification of food groups. For the comparison to be equal, all foods are compared with the reference food such as pure glucose in equivalent carbohydrate amounts so the basic standard is sugar and sugar is given a value of 100. All foods tested and given a glycemic index number and are compared to sugar. It was believed at that time, if we were aware of the impact of food on glucose levels, we could, by manipulating the foods we intook affect blood glucose levels, thereby normalizing and stabilizing blood sugar levels and in effect controlling diabetes. As a practical example and again glucose having a value of 100, potato chips have a glycemic index of 57, jelly beans which contain a great deal of simple sugar has a glycemic index of 80, peanuts on the other hand have a glycemic index of 7, tortilla chips or corn chips have a glycemic index of 42.

Again, all these are relative to glucose being 100 on the glycemic scale. As with most new discoveries in medicine or in scientific research, when new ideas are presented there is a great deal of controversy surrounding the theories and only over time and pending proven scientific results has the glycemic index now been accepted as the standard for measuring carbohydrate and their influence on blood sugar levels.

Other researchers over the past several years that have been involved in research considering glycemic index, include Dr. Jennie Brand Miller from the University of Sydney as well as Dr. Thomas M.S. Oliver and his colleagues at the University of Toronto. Foods containing carbohydrates that break down quickly during digestion have the highest glycemic index values. In other words, the glucose or sugar in the blood stream increases rapidly. Foods that contain carbohydrates that break down slowly release glucose gradually into the blood stream. These foods have a low glycemic index value. High glycemic index foods cause very wild, erratic elevations in blood glucose level and consequently reducing levels of glucose quickly in the blood stream. On the other hand, low-glycemic index foods are the slow and steady, low GI foods produce a smooth blood glucose curve without wild fluctuations. High glycemic index foods are useful in the treatment of hypoglycemia of short periods of time. Oftentimes after athletic competition or extreme physical exertion, high glycemic index foods are indicated again short term to reduce recovery time in these individuals.

As I previously noted, the glycemic index of pure glucose is set at 100 and the other food is ranked on the scale from 0 to 100 according to the actual effect on blood glucose levels. There are several foods that actually have a glycemic index greater than 100. These would include white flour and jasmine rice as well as a few others. The reason for this is that these types of foods unlike glucose are held in the stomach longer for digestion consequently altering the glycemic index and the effect of the glucose on the blood stream.

In summary, the glycemic index is a measure of the immediate affect of a food on blood sugar level. Glucose is the standard with a glycemic index of 100. All foods are ranked on a scale of 0 to 100.

Contact your healthcare provider or if you have further questions visit our website.

Dr. Lewis provides science based nutritional counseling utilizing whole food vitamins, minerals, homeopathics, and herbal remedies. Diagnostic testing is a key component in the evaluation process.
Dr. Keith E. Lewis, B.S.D.C. D.A.B.A.A.H.P., F.A.A.I.M.

http://www.freehealthstrategies.com

Blood Sugar After Eating – Blood sugar goes up after eating, but returns to normal range within 1 to 2 hours. Blood sugar level (also known as blood glucose level) is the amount of glucose (sugar) in the blood. It is also known as serum glucose level.

Blood sugar levels 1 to 2 hours after eating are called postprandial. Research shows that blood sugar levels in people with diabetes can more than double after eating, even when their blood sugar before eating is normal.

Blood Sugar Increasing – Blood sugar levels are increased in the early morning hours because of the normal release of hormones – growth hormone and corticosteroids -, a reaction called the dawn phenomenon. And blood sugar may shoot too high if the body releases sugar in response to low blood sugar levels, known as “somogyi effect”.

Blood sugar levels below 45 mg/dl are almost always associated with a serious abnormality.

Blood Sugar Symptoms – Blood sugar levels just above the safe range may make you feel tired and thirsty. You may sweat, feel very hungry, weak and anxious, feel your heart pounding in your chest. However, If your blood sugar level stays higher than normal for weeks, your body will adjust to that level, and you may not have as many symptoms of high blood sugar, for that reason is very important that you control your glucose levels regularly.

Blood Sugar Concentration – Blood sugar concentration, or glucose level, is tightly regulated in the human body. Normally, the blood glucose level is maintained between about 4 and 8 mmol /L (70 to 150 mg/dl).

Blood Sugar Testing – Blood sugar tests measure how well your body processes sugar. Some blood sugar tests are used to diagnose pre-diabetes or diabetes. Blood sugar that is too low, known as hypoglycemia, can make you feel sick as well. Blood sugar monitoring and maintenance is particularly important for those who suffer from diabetes, this is a condition related to the release of insulin from the pancreas into the blood stream and the ability of the body to use that insulin efficiently.

Blood Sugar Control – The way to control blood sugar is trough insulin, this one is a hormone made by the pancreas, it carries the sugar from your blood into your cells, where the sugar is used for energy. The right amount of insulin helps keep your blood sugar level balanced. Therefore, the job of insulin is to keep blood sugar levels from rising too high.

In conclusion, this article gives you some basic information about how glucose levels work in your body. Nevertheless, it is quiet important that you visit your doctor for specialized advise.

Hector Milla at http://www.TheHighBloodSugar.org shows you how to control high blood sugar, this is a specialized niche website with hundreds of articles around this topic, visit for further information. Website associated with http://www.mufatel.com .

Soy and Diabetes Study

Recently, Iranian researchers reported to the Journal of Diabetes Care that their findings coincided with previous work. They found that soy protein had a significant impact on risk factors associated with Type-2 diabetic patients with kidney disease.

The study followed forty-one patients for a total of four years. All of the patients were Type-2 diabetics and suffered from some type of kidney disease. Twenty of the patients were given a diet of animal, plant, and soy protein, while the remainders were given a diet of just animal and plant proteins.

Results concluded that the patients who added the soy to their diets showed a lowering of blood sugar levels. Patients saw a dramatic drop in cholesterol levels and triglycerides, the number one cause of cardiovascular disease. This is great news for the 18 million Americans suffering from diabetes, because they are three times more vulnerable to heart problems.

Another study involving diabetics and a soy diet was focused on those patients with severe kidney disease. Results concluded that soy protein seemed to improve kidney function, perhaps even better than completely avoiding all protein, which is the typical treatment.

Soy May Help in Prevention

As for those of you who are not diabetic and don’t ever want to be, soy is great for you as well. One study conducted on Chinese women found that eating a diet with large amounts of tofu, a soy product, protected them from Type-2 diabetes. Women who consumed the most soy in the study had 50% less sugar detected in their urine than the control group.

Researchers contribute the great benefit of soy to the proteins and isoflavones present in soybeans. The isoflavones stop fat tissue buildup and enhance the body’s ability to break down the fat. As a result, the blood glucose levels are lowered and the body doesn’t have to work as hard to produce insulin.

There is currently no data that suggests how much soy is needed in order to eliminate risk factors for diabetes. However, the Food and Drug Administration suggests that Americans eat a healthy 25 grams of soy protein per day in order to aid the body in disease control and in lowering risk factors, in particular, lowering cholesterol. Further studies are being conducted regarding diabetes patients and soy diets as well as soy used to lower the risk factors associated with Type-2 diabetes.

Dee Overly is a mother and artist who discovered the health benefits of soy milk and now sells a Soymilk Maker at www.SoymilkCrossroads.com. Stop by and pick up your free Vegan recipe book and check out the blog.

You can lower it in several steps. If you would like more normal levels, attempt the following;

A. Start by slowly decreasing the amount of carbohydrates you consume. For more detailed dietary recommendations, you should check out the diet prescribed by Dr. Richard Bernstein. Dr. Bernstein analyzed the composition of many foods, and any which could not be tracked were eliminated. Ingredients that cannot be tracked can’t be effectively managed. Some yummy meals low in carbohydrates may be found on our diabetic recipes page. Consistent insulin levels may be achieved by having the same amount of carbohydrates each day.

B. Your blood sugar should be tested many more times a day. We make 5 – 10 tests daily. Frequent readings are required to properly calibrate the amount of insulin you require, even though it’s tough on the fingers. The A1C test is a vital indication of your blood sugar level. This one, which should be less than 6%, can be revealed easily with this test.

C. It is crucial to know how and when your insulin medication works. For instance, Gloria gets about two units of Regular Humalin insulin, before meals. This special insulin is given approx. 40 minutes before a meal since it takes this length of time to start working. Only give Humalog about 5 minutes before the meal as it is a faster acting insulin. You can consult your doctor or find out by yourself how much time it takes for your medicine to start working before enjoying a meal.

D. Making sure you eat 3 nutritious meals a day, and avoiding between-meal snacking, can make regulating your insulin levels less difficult a chore. Snacking can be an easily broken habit.

Complications from both types of diabetes are strongly correlated with poor management of blood sugar levels. A normal life span is possible, with hardly any complications, when you have diabetes, if you maintain levels as close as you can to normal.

Normal blood sugar ranges from 70 to 100 for a non-diabetic. Diabetics should be able to achieve the same levels as those who are not diabetic.

Hector Milla at http://www.MyDiabetesSupply.com shows you how to get free diabetes testing supplies and gives you advises on how to lower naturally your blood sugar levels; claim a new glucose meter for free at http://www.FreeGlucoseTester.org

The process of bringing down your blood sugar can be done in several simple steps. If you would like more normal levels, attempt the following;

A. Lower your carbohydrate intake slowly first. If you are wondering which specific foods to eat and which to avoid, pay attention to the work of Dr. Richard Bernstein. He has tested many foods for us and has eliminated all foods whose genetic makeup could not be tracked. After all, if you can’t track it, you can’t manage it. Some yummy meals low in carbohydrates may be found on our diabetic recipes page. If you follow the guidelines of a predetermined amount of carbohydrates per meal, the amount of insulin in your blood should remain at a consistent level throughout the day.

B. Run a test on your blood sugar level often. Checking your levels approximately 5 to 10 times per day is recommended. Although your fingers may not like it, frequent checks are essential to maintaining an appropriate insulin level. The A1C test is a vital indication. Blood sugar levels, which should be less than 6%, can be revealed easily with this test.

C. Understanding when and how your insulin works is also important. For instance, Gloria gets about two units of Regular Humalin insulin, before meals. Humalin requires about 40 minutes before becoming effective; one should therefore not eat immediately after taking it. Humalog should be given about five minutes before meals, since it acts very quickly. You can consult your physician or find out by yourself how much time it takes for your medicine to start working before enjoying a meal.

D. Limit yourself to three meals a day without snacking. The habit of snacking can be broken easily.

Controlling the level of blood sugar by those with either type of diabetes is an important factor in whether or not diabetes-related complications occur and the severity. Therefore, keeping one’s sugar level in the normal range eliminates most of the risk of complications from diabetes.

Normal blood sugar for a non-diabetic ranges from 70 to 100. Diabetics should be able to achieve the same blood sugar levels as those who are not diabetic A diabetic can aim for the same levels.

Hector Milla at http://www.FreeGlucoseTester.org shows you how to get a Free Glucose Tester and you can visit it for further information, website associated with http://www.mydiabetessupply.com.

When first diagnosed a doctor is looking for blood sugar levels within a certain range. There are three tests that can be used in diagnosing diabetes. These tests all require a blood draw and if the test comes back positive then that diagnosis must be confirmed on a following day using one of the three tests.

The three tests that can be used to diagnose diabetes and blood sugar levels that are looked for as recommended by the American Diabetes Association are:

1. Casual plasma glucose level at or above 200 mg/dL. This is in addition to showing symptoms of diabetes. The casual test can be taken anytime of the day regardless of the last time the person being tested ate.

2. The fasting plasma glucose test is done at least eight hours after the person has had their last intake of calories. The criteria for a positive result with this test are a plasma glucose greater then 126 mg/dL.

3. The two hour oral glucose tolerance test. This test is done by the patient drinking a glucose solution containing 75 anhydrous glucose dissolved in water. Blood is drawn two hours after drinking the solution and a positive result is a plasma glucose level greater than 200 mg/dL.

Once the diagnosis of diabetes is made it is important for the diabetic to work to maintain their blood sugar level within a certain range. This is done through self monitoring of blood glucose using a blood glucose monitor. Doing so will allow diabetics to monitor and control metabolic control of their disease and lessen the risk of hypo or hyperglycemia, both of which can have negative risks.

The diabetic blood sugar level that those with diabetes should try and maintain is between 70 to 120 mg/dL either before a meal, like breakfast, or four to five hours after their last meal or snack. Blood sugar will go up after any meal or snack and ideally it should drop to under 200 mg/dL about two hours after that meal.

By keeping tight blood sugar control the diabetic can live a long and healthy life and lower their risk for the many complications that include vision degradation, kidney disease, nerve damage and heart disease.

For more information about maintaining diabetic blood sugar level please visit the web site Diabetic Diet Plans by Clicking Here.

The majority of your food selections should be based on a whole foods approach. Whole foods are natural and organic foods. These foods are created with the highest standards and are tailored for people with conditions such as diabetes, gluten intolerance, and other conditions. Seek out whole food and organic supermarkets in your area.

What food choices should people with diabetes make to manage their diabetes glucose levels? First, think back to nature such as vegetables and fruits. Nature has provided a wealth of vegetables to keep your palate enticed. For example, have a spinach salad with broccoli and carrots at dinner.

To control your blood sugar levels you have to monitor your carbohydrate consumption. Breads and pastas can spike your blood sugar, but this can be minimized if you consume whole grain breads and pastas. These are easy to find at a whole foods organic market.

For your entree keep the focus on fish, chicken and turkey. You can consume lean cuts of beef and pork in moderation. Make sure to remove the fatty skin and use healthy liquid oils, such as olive oil, when you cook foods. In addition, stick to non-fat dairy products. You can consume skim milk, non fat cheese, and non fat yogurt.

If you have diabetes you may feel that you have to miss out on the sweet taste of foods. This is not so. You can add cinnamon in moderation to foods to give them a sweet taste. Cinnamon may actually have a positive effect on your blood glucose levels, especially for people with Type 2 diabetes. Therefore, cinnamon is a great way to get the sweet fix you desire.

Lastly, don’t forget about what you drink! Beverages can be a roadblock to lowering blood sugar levels. Diabetes treatment should include drinking plenty of water and an occasional diet drink that has zero calories.

There are some foods that you should avoid like the plague. Avoid processed foods such as candy, chips, sodas, fruit punch, and cookies. These contain an excessive amount of sugar and carbohydrates that will have your blood glucose level soaring. Watch out for foods labeled as sugar free as well. This labeling is misleading and they can often raise your blood sugar levels as much as common sugar foods.

Remember that consuming healthy foods is not a free for all. If you eat too much of any type of food you will gain weight. Gaining weight is especially disastrous for people with diabetes. Stick to healthy portions and monitor your caloric intake.

Diabetics may have to spend more time analyzing what they eat and drink, but it is a manageable process. The number of whole food organic supermarkets is on the rise which is a major benefit for people with diabetes. Take advantage of their services to help you control your blood sugar levels and enjoy food at the same time.

Julia Hanf author of the book How To Play the Diabetes Diet Game and Win Through a real life crisis Julia figured out how to live diabetes free. Visit Your Diabetes Cure and learn more about your solution for diabetes.