Minutus

First of all..the obvious..have the person reduce their carbs down to minimal
and add more protein and vegetables to the diet. sometimes that is all that is
needed. I have a roommate with diabetus one and all she eats is carbs..toast,
waffles, bagels, crackers, potatoe chips, pasta, baked potatoes, sweets..and
she just keeps taking her insulin. I've tried talking to her but...she has
been eating this way for 28 years. I'm getting fat just watching her eat. She
has chronic cystitus. And varicose veins and sciatica . and every few years
gets very very sick with infections in her gut, in her leg...She saw a
homeopathic doctor years ago and he prescribed lyc 1m and carc lm(she had
cancer and she loves to dance)(and one foot is always cold and the other hot).
But she never took the remedies. She was afraid to..fearful of
aggravations..fear of being poisoned?. I gave her lachesis since she has been
living with me for her sciatica..right side..and it cleared up.

But that is neither here nor there. Diet is number one...My father had
diabetus ll and dr. leela prescribed him l m sulphur. for six weeks his blood
sugar went up and down...and after six weeks..it normalized and he never
needed insulin again. That was on-line prescribing and at that time it was
free. Why don't you google her or ask me privately for her address.And thanks
for contributing to the gross national product of india.

Carol,

That advice is a good temporary solution, not the permanent answer. It's
really much more complicated than that.

I've been a patient of Dr. Atkins back in the 70's and have followed the
no/low carb diet on and off for many years. I always felt better while
in ketosis. My recent new constitutional forced me to go back on the
strict induction level Atkins diet but only for a month. That's because
some of us have diabetes as an inherited miasm vs. a dietary induced
illness. Thus, a constitutional remedy will affect, or aggravate, this
miasm. I can now eat NO carbs and still have HIGH blood glucose.
That's because now in middle age, the miasm causing diabetes has become
fully active. In my case it was always there since in my teens, I
glucose tolerance tested as reactive hypoglycemic, which is just the
precursor of diabetes. No matter how much I restricted carbs, I still
became diabetic, which follows a strong family history. This is why I
don't want to give up on homeopathy, it seems to be the only method that
can hopefully alleviate, palliate if not cure these type of miasms.

What I've discovered, for myself, is that, the liver is the issue. Once
diabetic, eating too much food at one time, especially saturated fat
meats, causes blood sugar to rise even without eating carbs. Since I'm
also a weak liver detoxifier, I've found every so often, when my body
lets me know (skin begins to flake, ears tingle), doing a general detox
for a few days to a week using a simple product, Detox 7 (herbs,
psyllium husks), cleans my liver and allows me to eat "healthy"
unrefined natural carbs (fruit, brown rice, hummus, vegetables, even
organic sugar (unrefined)) and have much lower blood glucose than eating
less carbs. It's amazing how many good carbs I can eat and still
maintain lower blood glucose. But if I eat wheat or a refined carb, the
blood sugar shoots up. The need to detox, while good for anyone, is
also necessary when following Atkins because you end up using artificial
sweeteners to be able to enjoy a no/very low carb diet along with eating
many non-organic animal fats.

Of course, this doesn't last because I want to eat red meat. Once I
start eating some meat, then I need to follow Atkins style. If I eat
sat fat meat, then combine with good carbos, like brown rice, this leads
to high blood glucose. Basically, I keep two sets of food, for Atkins
and for low fat/healthy carbs.

Susan
--- In minutus@yahoogroups.com, "Carol Orr" wrote:
minimal
that is
carbs..toast,
sweets..and
has
eat. She
years
had
other hot).
has been
his blood
never
was
thanks

I'd like to chip in here, because althoughy Dr Atkins idea of high
prot5ein low carb is on track, it is not nearly enough to define
what's needed diet-wise. One has to eat an "anti-inflamamtory" diet.
By that i mean, every item in the diet is either inflamamtory at cell
level, or anti-inflammatory at cell level. he relevant cell level is
really the cell walll. The wall of each cell, allows nutrinets in if
it is healthy, and toxins out. But an unhealthy or stiff cellwall,
can not flex to allow either of those processes to occur.
In diabetes this is even more relevant than usual because excess
glucose in the blood causes glycation. Glycation is a process in
which the stickiness of excess glucose makes microscopic threads
stuck across cell walls from one to another, like a network of random
rattan-work, to hold cell walls stiffly in place (and also to build
up junk on them as also in blood vessel walls - but it applies body-
wide to all cells).
Other inflammatory foods cause AGE products (Advanced glycation
end-products).
AGEs are free radicals that then do more harm.
EVERy food will either increase these kinds of inflamamtion or
decrease it. So the NET intake of food in dabetes (or any illness)
needs to be anti-inflamamtory to cells. The Atkins diet fails
miserably on the inflamamtion scale. You need to combine Atkikns and
Perricone's anti-inflamamtory diet.

Perricone lists what is inflammatory and what is anti-inflammatory in
his books.
Combining them results in the following types of adjustments:
Instead of just eating red meat - which is inflammatory - you trim
off as much (saturated) fat as possible from the red meat and
substitute plenty of extra virgin olive oil. The net result is
benefit from red meat plus high antioxidant and high omega-9 anti-
inflammatory effect of EVOO.

Instead of just eating low carb - you eat high-antioxidant low carb
foods.
Perricone has a whole book on antioxidants in foods.
Your dietary goal then needs to be:
* The RIGHT fats (mainly EVOO and fish oil), not seed oils, a low
amount of saturated fat (use EVOO instead of butter), and zero
hydrogenated or trans fats.
* No soy;
* High protein meat, fish and egg but with the meat fat trimmed AND
EVOO substituted - if you leave that out you areSTILL EATING
INFLAMAMTORY FOOD.
* Do not eat egg white - you ned the lecithin and biotin etc in in
the yolks.
* Do not eat artificial anything esp not artificial sweetener as it
CAUSES diabetes. Plain sugar then exercise immediately, is better.
* Do exercise immediately after eating a bunch of carbs, so it has
nowhere to go but to fuel muscles.
* Aim for a high antioxidant load every day - to undo AGEs and cell
inflammation.
Forced you?

A well chosen diet is a choice:-)
The inherited *tendency* to diabetes involves genes which can either
be switched on or switched off - a matter of epigenetics.
The genes need to be methylated to switch them off, and the anti-
inflammatory diet CAN do that.
So you are not stuck with your genes - or rather you are stuck with
your genes - but they CAN be switched off.

Science will catch up with homeopathy one day. They so far got to the
point where they know that what happens to a woman's grandmother when
the grandmother is in the womb, DOES affect the health of the grand-
daughter, plus following generations after the granddaughter -
especially when it comes to chronic disease, and diabetes is a
specific proven one in that regard. Same with grandfather and his
grandchildren and their offspring. (It skips one generation.)
Miasms and epigenetics shall meet..........
Science tells you this gene can be switched off by methylation however.
Methylation can happen by homeopathic miasm treatment....
Or by diet with foods that encourage methylation (relatively new
researcfh in both epigentics and genotype diet).
the systems are getting closer:-)
You can't methylate with a stressed liver.
Check out Dr Roszencwajg's latest Organotherapy and detox book for
more ideas on that (at Lulu.com).
Also check out Dr D'Adamo's genotype diet as regards encouraging
methylation withy diet.
And Perricone's anti-inflammatory diet to not stress your liver in
the first place - plus more food-for-liver ideas in Dr Roz's book
mentioned.
Actually it is a volume thing not a fat thing. It is called "Chinese
restaurant syndrome".
If you fully fill your stomach, even with plain lettuce, your system
will panic and go into an insulin cycle that really messes up your
blood sugar. You can read the details on this in the book "Dr
Bernstein's Diabetes Solution" an excellent one to understand the
metabolism of diabetes and what triggers it. The other good diabetes
research worth mentioning in this context is the work of Drs Heller
and Heller.
They show that your body tests whether there are carbs around to
handle, every hour. Thus if you nibble carbs slowly, hyou will get a
horrible blood sugar aggravation due to repeated insulin excess every
hour as you nibble.
It is essential for a diabetic to eat ALL the food of a meal in UNDER
an hour to prevent this cycle.
I learned this the hard way nibbling a pomegranate over three hours
once, in the mistaken belief that there'd be negligible sugar to
handle at a time - and did not know what my blood sugar was doing in
the stratosphere, till I read about the body's insulin per hour check
thing
Those are UNhealthy carbs.
Healthy carbs are things like spinach, asparagus, green, red and
orange peppers, summer squash, rice BRAN (not rice),
artichoke, collards, tomato, onion, garlic, lots of herbs and spices
(they are LOADED with antioxidants) and nuts.
Fruit (not fruit juice) is only okay right before exercise or it WILL
raise glucose to harmful levels.
Grains are not appropriate except rice bran, certainly never any
wheat, it is inflammatory whatever way you take it, whole or otherwise.
When more healed you can use a little millet or rice snaps.
Those are killers - literally.
No sane person could make a case to keep them on the market - but we
live in an insane society.
You can not heal diabetes while using them - period. It is a proven
maintaining cause.

is inflammtory
is also inflamamtory
Of course.
Instead eat anti-inflammatory:
Eat red meat with fat trimmed, EVOO added, and put it with artichoke
and red peppers, or asparagus etc.
Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

I note two problems (besides the usual typos) in my post earlier,
which I'd like to correct:
Sorry - that's Rozencwajg in case you want to cut and paste!

I also said - do not eat egg white - you ned the yolk.
I meant - do not eat egg white alone. Whole egg is great.

Namaste,
Irene
--
Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.
P.O. Box 4703 Spokane WA 99220.
www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)
"Man who say it cannot be done should not interrupt one doing it."

On Sep 2, 2008, at 3:18 AM, Irene de Villiers wrote:
Just in case anyone here is still worried about the myth that eggs
raise the cholesterol, subsequent studies showed that it *is* a myth
(one might properly say it was a lie, actually), and in fact they help
to *normalize* cholesterol (due to their generous lecithin content, and
other nutrients). I read that the initial study from which this myth
began, was (a) conducted by the Kellogg Company (yep, the cereal maker)
and (b) used *not* fresh eggs, but powdered ones which were *already*
known to be damaging to the blood. Ah, the glories of science...
So--eat eggs, fear not!! But--do avoid powdered eggs.

well you can add organic coconut oil to the list of healthy oils.
this, too, was demonized by big agribusiness what was beginning
to push corn oils. we now know the horrors of all the corn oil
and corn based sugars in the american type diet with its destructive
effects.

coconut oil is very stable at moderately high cooking temperatures
as well as at room temperature. its medium chain fats are very
healthy for the body and should be substituted for most cooking
oils.

tanya

Yay for coconut oil!!
My recent "interesting" experience with it: I've used good-quality
oils, whole foods, and extra cod liver oil (not as regularly as I
should) for years, but over the past few my hands have been getting a
bit dry in the winter. No big deal... But this past winter--a few
months after I "discovered" coconut oil and began using it in
substantial amounts--I had no dryness at all, no matter *how* many
dishes I wash! Clearly it's got something that I've needed; would
that be omega 9s??
Shannon

Hi All,

What is the idea on butter these days?

Sorry, if it was mentioned. I only skim through posts on nutrition
etc.

But the matter of butter is interesting. About 30 - 40 years ago this
was supposed to be the arch-fiend's invention:-))

Regards

Luise
--
One thought to all who, free of doubt,
So definitely know what's true:
2 and 2 is 22 -
and 2 times 2 is 2:-)
==========> ICQ yinyang 96391801 <==========

The current thinking on butter (as I read it) is that (a) it's WAY
better than anything involving hydrogenated oils, which includes most
margarines; and (b) seems to be that it's *good*, except that far
better from a grass-fed cow (much better fatty acid profile) or at
least organic (many toxins are stored in the fat). I think with
butter, it does make a substantial difference whether it's commercial
(which is still far better than margarine) or grass-fed and organic.

With meat too, the issues are far different with commercial meat
(inflammatory etc.) versus grass-fed (I read that its fatty acid
profile is far closer to that of fish! But I don't know just *how*
close.) and organic.

Shannon

Re butter and meat, you only have to think back on what we survived and or thrived on for millennia, seems to me. My Tennessee relatives back in the 40s and 50s and before no doubt, though I don’t remember that, ate large quantities of pork, beef, eggs, and butter along with vegetables (cooked to death, but a lot were collard and turnip greens), white bread/biscuits, buttermilk and sweetened iced tea. They all made it into their 80s and 90s. No one had diabetes; no one took cholesterol-lowering drugs. All the meats were family-farm-raised, the butter was often home-churned, and the vegetables were family-farm or home-grown. Teresa (Northern VA)