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Author Topic: DIABETES  (Read 2716 times)

Yowbarb

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DIABETES
« on: February 08, 2016, 01:59:12 PM »
I am going to post various natural cures treatments and basic info about diabetes here. as time goes on maybe we can narrow it down to the most valuable info.

Best Foods for Healthy Pancreas to Prevent, Reverse and Cure Diabetes 15:02 

Video link: https://youtu.be/THl-5VmMg3U

Published on Sep 20, 2015

The pancreas is a glandular organ part of the digestive system. It is about 7 in (17.8 cm) long and 1.5 in (3.8 cm) wide, located behind the lower part of the stomach, in front of the spine. It connects to the duodenum (the first section of the small intestine) through the pancreatic duct. Its head is on the right side of your abdomen, its tail (narrow end) extends to your left side of the body. Its glandular tissue have the beta cells which secret insulin. When the beta cells do not work well, diabetes occurs.
It provides 2 vital functions:
- Exocrine-it makes/stores/releases enzymes vital for the digestion & absorption of fats, proteins, and carbohydrates from your food in the small intestine and bicarbonate that helps neutralize stomach acids.
- Endocrine-it produces hormones insulin and glucagon directly into the bloodstream. Both control the level of glucose in the blood: insulin converts blood glucose (sugar) into energy & lowers its level while increasing the amount of glycogen (stored carbohydrate) in the liver. Glucagon increases the blood sugar level when it falls too low.
What is Good for Your Pancreas?
- Foods rich in antioxidants, in vitamins C, D, E, calcium, selenium, carotenoids: fruits, especially blueberries, cherries, and vegetables (tomatoes, squash, bell pepper).
- Foods rich in Omega-3 fatty acids: cold-water fish and nuts.
- Foods high in B-vitamins and iron: whole grains, dark leafy greens (spinach and kale), and sea vegetables also rich in vanadium, a mineral that plays a complex role in managing carbohydrate metabolism and blood sugar.
- Carbohydrates rich in fiber: fruits, vegetables, whole grains, dried beans.
- Lean meats.
- Olive oil for salads and cooking.
- Drink 6 to 8 glasses of water daily.
- Drink tea daily.
- Keep a healthy body weight.
- Exercise at least for 30 minutes daily, 5 days a week.
IMPORTANT You can prevent and reverse type 2 diabetes by keeping your pancreas healthy.

Diabetes Mellitus (DM), in short diabetes, is a group of metabolic diseases in which the pancreas either does not produce enough insulin or the body do not respond / use properly the insulin produced. Insulin is a hormone needed to convert sugar, starches and other food into the energy needed for daily life. If left untreated, sugar builds up in your blood which causes cardiovascular disease, stroke, chronic kidney failure, foot ulcers, blindness, nerve and organ damage. Diabetes affects people of all ages. 
Types of diabetes mellitus:
- Type 1- the pancreas fails to produce enough insulin. The cause is unknown. Is NOT preventable, not reversible.
- Type 2- body cells develop insulin resistance, they do not respond to insulin well. The main cause is obesity and insufficient exercise. It is preventable, treatable and reversible.
- Gestational diabetes, which affects 3-10% of pregnant women, occurs during the third trimester. Cause: presence of human placental lactogen that interferes with the proper function of insulin receptors. It is treatable and reversible.
Your Pancreas is a vital organ that plays a major role in the digestion of food and the regulation of blood sugar.
You can keep it healthy and avoid or reverse type 2 diabetes by following these same steps that help you prevent heart disease:
- Eat the healthy diet I describe in my video clips: plenty of whole grains, fish, fruits, and vegetables, and limited amounts of lean meat, fat, sugar, and alcohol.
- Exercise for at least 30 minutes, 5 days a week.
- Daily physical activity.
- Keep a healthy weight.
- Know the warning signs described here, and ask your doctor for pre-diabetes test.
- Relax.
« Last Edit: February 09, 2016, 04:11:45 AM by Yowbarb »

R.R. Book

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Re: DIABETES
« Reply #1 on: May 28, 2019, 05:19:25 AM »
This chart of diabetes in the U.S was published this past weekend, with West Virginia leading the nation in cases of the disorder:



https://www.statista.com/chart/18160/us-states-with-highest-diabetes-rates/

R.R. Book

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Re: DIABETES
« Reply #2 on: December 18, 2019, 06:24:06 AM »
A visual guide to hidden sugar content of food, courtesy of Infographics:


R.R. Book

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Re: DIABETES
« Reply #3 on: December 18, 2019, 06:43:57 AM »
Here's a healthier alternative to hot chocolate mix, which has 13 grams of sugar per packet:

Both Malted Chocolate Ovaltine and Rich Chocolate Ovaltine have 9 grams of sugar per 2 tablespoon serving, prepared with hot water.  They are sweetened with beet juice and molasses, plus one ingredient that I don't like which is corn maltodextrin.

Better yet:  Use only 1 tablespoon of Ovaltine plus 1-4 tablespoons of milk plus 2 drops of liquid Stevia extract.  Total sugar: 4.5 grams

Still better yet: Use Classic Malt Ovaltine instead of Malted Chocolate or Rich Chocolate, at 3.5 grams of sugar per tablespoon.

The lactose in milk not only doesn't count, per some more-recent studies listed by the NIH, but milk is also now believed to counteract diabetes.

In addition, Ovaltine is vitamin-fortified and would make a good long-term storage food, as well as a comfort item:

Please click on image to enlarge nutrition profile.


Benefits of malted barley: https://foodsanddiseases.com/barley-malt-properties-and-health-benefits-medicinal-uses/

There are sugar-free versions of regular hot chocolate mix, but they tend to contain questionable ingredients such as Splenda.

Best idea still: Mix plain unsweetened cocoa powder (preferably not processed with alkali) with milk and Stevia. 
« Last Edit: December 26, 2019, 11:46:12 AM by R.R. Book »

Yowbarb

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Re: DIABETES
« Reply #4 on: December 21, 2019, 07:51:10 AM »
RR great recipe idea including the stevia.
A family member has type II Diabetes, and she is using Stevia, seems to be good for her.

ilinda

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Re: DIABETES
« Reply #5 on: December 21, 2019, 09:03:15 AM »
When buying stevia, keep in mind a "new" form of stevia which the company claims is not genetically engineered, per se, but it's important to read the fine print on how it's produced.
https://www.fooducate.com/community/post/Is-Stevia-Genetically-Modified%3F/53E4DA6B-7D76-8069-40CB-9F3E50B57E71


Fooducate
Aug 08 2014
Is Stevia Genetically Modified?
Stevia has gained a loyal following since it was approved for use by the FDA in 2008. The zero-calorie sweetener is found in soft drinks, yogurts, and in stand-alone packets that people can use to sweeten whatever they like.

Stevia is a plant whose leaves are very sweet. When synthesized through a relatively complex process, the resulting extract is 300 times sweeter than table sugar.

What many people don't realize, is that the stevia powder they are adding to their food is not 100% pure stevia. In fact, there is hardly any stevia extract in it. Because stevia is so sweet, only a tiny amount is required. Most of the powder in the packet is simply a filler.

Take Truvia, a very popular stevia sweetener, for example. Here is its ingredient list: Erythritol, Rebiana, Natural Flavors.

Rebiana is the stevia extract.

Erythritol is a sugar alcohol occurring naturally in fruits. However, it is much cheaper to produce industrially. It is the product of fermenting glucose with a yeast called Moniliella pollinis. In the US, the glucose feedstock for the yeast is usually sourced from GMO corn.

So while this stevia powder is not genetically modified per se, purists may object to its use. That's what a company called Steviva is betting on. Their Erysweet product is made from non-GMO ingredients sourced in Europe.

Are you a stevia fan?

Yowbarb

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Re: DIABETES
« Reply #6 on: December 21, 2019, 10:09:53 AM »
Hi ilinda - I have not yet been using the stevia regularly...

Thanks for this info on stevia...

ilinda

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Re: DIABETES
« Reply #7 on: December 22, 2019, 02:12:33 PM »
It was only a few weeks ago I read a different article, but it said basically the same info., that what is often sold as 'stevia" is actually not totally pure stevia.  If possible know your source, and maybe even grow your own.  I've grown it off and on, but it has a very low germination rate.

The best "crops" of stevia I ever grew derived from one lone stevia plant I just stuck down into a huge planter holding a fig tree.  Well the stevia loved that location and grew tall and branchy, then flowered and dropped many seeds, which also germinated and grew.  It was wonderful.  But stevia absolutely loves water, and I suspect in its natural state it might grow in watery ditches.  It needs water as does gotu kola--constantly.

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Re: DIABETES
« Reply #8 on: January 07, 2020, 09:29:21 AM »
Posting conversions for baking with stevia:

« Last Edit: January 07, 2020, 09:50:14 AM by R.R. Book »

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Re: DIABETES
« Reply #9 on: January 07, 2020, 09:39:57 AM »
Here's a nutritious recipe for egg custard in which I've replaced sugar with stevia.  It could be made from storage food, but would be better with fresh hens' eggs, and would help to use up excess egg production from younger hens.  Duck eggs might be too strong-tasting:

Preheat oven to 350o F

Mix:

3 eggs, slightly beaten

2/3 tsp. liquid stevia (in lieu of 1/3 c sugar)

Dash of salt

1 tsp. vanilla extract

2 1/2 c organic milk, scalded (use full-fat heavy cream for keto)

Pour in 6 6-oz. custard cups, or the equivalent. 

Sprinkle with nutmeg.

Place cups in baking pan and fill with very hot water up to 1/2 inch from tops of cups.

Bake 45 minutes or until knife comes out clean.  Can be served hot or chilled.

« Last Edit: January 07, 2020, 10:47:43 AM by R.R. Book »

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Re: DIABETES - muffins with no sugar added
« Reply #10 on: February 06, 2020, 08:21:45 AM »
Here's my recipe for very moist unsweetened muffins for using up any leftover fruit (from your garden or elsewhere) that you may have frozen from last summer, as this year's fresh berry season starts in just over 3 months, and we'll need our freezers cleaned out by then:

2 1/2 c. unbleached flour of your choice

1 tablespoon baking powder

1 or 2 mashed ripe bananas (this is a cheat for diabetics, and can be eliminated if desired)

1 cup mixed berries from last year's garden or farmstand, or whatever fruit you like.  Our freezer bags contain a haphazard mix of blueberries, strawberries, blackberries, black currants, black raspberries, mountain cranberries, raspberries, winterberries and wineberries, with each bag of the mix differing according to the progression of the harvest, so we never know what we'll end up with in our muffins!

optional stevia in lieu of up to 1 c of eliminated sugar (see chart above on this thread)

1 tsp. sea salt

1/4 c expeller-pressed olive oil

1 1/4 c organic whole raw milk or heavy cream

2 free-ranged eggs

Optional: 1 tsp. vanilla

Optional: 1/4 C or so of ground flax seed

Mix dry ingredients then add wet and stir til all is incorporated completely.  Fill muffin tins 3/4 full and bake @ 350o for 20 minutes, or until tops are very light brown and springy.  Yield is around 20 muffins, depending upon how full you fill the cups.  They can be eaten fresh or wrapped carefully and frozen for later.


« Last Edit: February 06, 2020, 09:01:49 AM by R.R. Book »

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Re: DIABETES
« Reply #11 on: February 06, 2020, 09:10:23 AM »
The other day, I altered the custard recipe by adding 1/2 cup of organic fair-trade dark cocoa powder, and it turned out pretty well.  This time instead of mixing the milk in cold with the eggs, I scalded the milk and then cooled it to lukewarm before mixing, which helps prevent separation in the custard.

A little whipped cream made from real whole cream can be added on top to tame the dark chocolate taste if desired.  Zero sugar in 2 tablespoons (really there is a smidgen of sugar in it to help it whip up, but it's too small an amount to be countable on the nutrition profile).

ilinda

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Re: DIABETES
« Reply #12 on: February 06, 2020, 02:22:20 PM »
That pic of the raspberries is truly appetiziing!  Maybe more so than the dessert.

Yowbarb

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Re: DIABETES
« Reply #13 on: February 07, 2020, 01:45:01 PM »
The other day, I altered the custard recipe by adding 1/2 cup of organic fair-trade dark cocoa powder, and it turned out pretty well.  This time instead of mixing the milk in cold with the eggs, I scalded the milk and then cooled it to lukewarm before mixing, which helps prevent separation in the custard.

A little whipped cream made from real whole cream can be added on top to tame the dark chocolate taste if desired.  Zero sugar in 2 tablespoons (really there is a smidgen of sugar in it to help it whip up, but it's too small an amount to be countable on the nutrition profile).


Yumm!  :)

 

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