Diabetes: Is it in your Genes or Diet?
Diabetes type II has become an epidemic today. More and more people are diagnosed with either prediabetic (or metabolic) syndrome or diabetes itself. There are standard prescription drugs prescribed for this condition by conventional medicine but what most doctors fail consistently to see is the relation of this disease with our current diet habits and type of products consumed. Of course it is suggested to avoid sugars but diabetes is a lot more than that. Also, massive genetic studies try to identify combinations of genes which favor the development of this disease. For sure there are individuals out there with higher risk for diabetes, no doubt about that; there are certain combinations of genes predisposing for diabetes. Again, this is not just about genes. Even for people with high risk of developing diabetes the crucial point here is diet. Our genome (the sum of all our genes and DNA in general) defines certain possibilities for us but rarely certainties. You see, genes interact with the environment we provide them (diet, emotions, drugs etc) to produce a physical reality in our body, whether this is called health or disease. It is never just one factor, rather than a sophisticated combination and balance that our body is genetically programmed to maintain. Only a few genetic conditions are at the moment known to produce an irreversible condition and even in these cases now, the expectance and quality of life of these individuals is highly improved by applying a proper diet or special regime since birth.
So how does diabetes develop then and what can you do about it? For a start let’s see a very brief summary of the carbs structure and metabolism. Carbohydrates are made of simple molecules called sugars. The most common and important is glucose but it is not the only one. Complex carbs are made of different kinds of sugars. Table sugar consists of glucose alone, therefore a sugary snack or desert is full of glucose. All carbohydrates are broken down to their basic structural elements by specialized enzymes while in the small intestine. The gut cells subsequently absorb sugars and release them in the blood flow. The pancreas releases insulin into the blood as a response to the presence of sugar, specifically glucose. Insulin is the key molecule here as it facilitates the intake of glucose by peripheral cells. This means that when insulin is present in the blood, along with glucose, cells (anywhere in the body) can absorb glucose very fast thus lowering the amount of glucose in the blood. This is a very important mechanism as it balances out the blood glucose levels. Obviously after a meal rich in carbs or a desert, a lot of sugar is found in the blood. Complex carbs are relatively difficult to break down into its simple sugars in the gut so the rate that they are released in the blood is slow. The enzymes humans produce are partially efficient in doing this. A sugary snack though, full of plain glucose, immediately provides massive amounts of glucose in the blood (minimal or no enzymic breakdown is necessary), resulting in a sudden peak in the blood glucose levels. The same happens when we consume processed carbs like products made of white flour for example; they produce the same result. When this happens, equally massive amounts of insulin have to be released in order to balance out this abnormal quantity of glucose in the blood. When this happens all the time, the ability of the insulin to promote glucose intake by the cells is gradually reduced and eventually cells will not respond to the amount of insulin the pancreas produces; hence the insulin injections diabetic people have to take. This is the stage when somebody becomes insulin resistant and this is exactly the beginning of diabetes. High glucose levels in the blood can cause a series of injuries on a cellular, tissue and organ level. Common conditions associated with diabetes are heart attack, stroke, blindness, kidneys damage and circulation problems in legs and feet. The arteries, heart, kidneys and brain consistently fail to function properly with many sad consequences indeed. This is a condition 100% related to long term wrong dietary habits.
The problem is not just carbs here. In fact, you cannot possible avoid carbs completely if you want to adopt a healthy diet. Carbs are present in everything that is of plant origin. All fruits and vegetables have up to a certain percent carbohydrates in their tissues; it is a very essential structural component. As with most things now days there are good and bad carbs. Processed and refined foods like white flour, white rice and all the products related to them are the worst type of carbs you can introduce to your body and will deregulate your metabolism in no time. More complex carbs found in whole fruits, vegetables, soaked whole grains and seeds provide with low Glycemic Index or GI ( slow sugar release) carbs to your body thus promoting balance. By far the healthiest and natural way to cope with diabetes is to pay attention to your diet. Many diabetics have experienced miraculous control over their blood sugar levels by switching to a low GI diet. Also, good quality protein is necessary to boost your metabolism. Below you will find summarized your best approach for treating diabetes naturally as outlined by Dr Sears, a great doctor and supporter of natural approach to disease and healing.
- Avoid starches: Stay away from bread, bagels, muffins, cookies, and cake. Refined grains, corn, potatoes, and white rice are also bad choices.
- Choose good-quality protein: Grass-fed beef, free-range poultry, cage-free eggs, and wild salmon are all good choices.
- Choose low-glycemic vegetables: Above-ground veggies are best. They don’t spike your blood sugar. Cabbage, broccoli, cauliflower, green beans, and leafy green vegetables are good examples.
- Eat low-glycemic, whole fruit: Such as berries and those you eat with the skin on. Skip dried fruit and artificial fruit juices. Avoid high fructose corn syrup like the devil; it causes insulin resistance.
- Avoid processed foods: They are full of toxic fats, refined carbs, artificial sweeteners and preservatives. Do yourself a favor and switch as much as possible to natural foods asap.
Finally, Chromium makes your insulin work better. It moves your blood glucose from the bloodstream into your cells for energy. Ninety percent of American adults have a chromium-deficient diet even though chromium is in foods like meat, cheese, fruits, and vegetables. Chromium isn’t absorbed when you take it by itself. Take 400 mcg in a form called “chromium polynicotinate.” This form contains a carrier molecule to help it get into your blood and tissues.
The herbs below can also promote sugar balance.
- Cinnamon: The same spice you use in apple pie contains a compound that works with insulin to increase glucose metabolism by roughly 20 times. Take 1-6 grams per day for best results.
- Fenugreek: Fenugreek is one of the herbs used in curry. Fenugreek stimulates insulin release. Many studies confirm the seed and herb help stabilize blood sugar in patients with insulin problems. Start with 100 mg of powdered seed. You can find it in capsules, or you can soak powdered seed in water or juice and drink it. You can increase the dose to as much as 10 grams per day.
