Chromium and Diabetes

In the metabolism of glucose (or GTF – glucose tolerance factor), chromium is required for energy. Chromium is also vital in the synthesis of cholesterol, fats and proteins – further important factors concerning diabetes

Chromium is an essential mineral that maintains stable blood sugar levels through proper insulin utilization and is helpful for diabetics as well as hypoglycemics. In fact, both diabetics and hypoglycemics are deficient in chromium and only 10% of Americans have an adequate amount of chromium in their diets, for the following reasons:

• Not enough foods containing chromium are consumed
• Chromium is lost during food processing
• People don’t like foods containing chromium
• High quantities of sugar in the diet cause chromium loss
• Chromium in many foods is not easily absorbed
• Chromium levels start to decrease in the early 40’s

Supplemental chromium as chromium picolinate enables chromium to enter the cells of the body and so help insulin do its job more effectively. If you are a diabetic, be sure to advise your health care professional should you begin to supplement with chromium, as it will have a positive effect on your blood sugar levels and you may then need to decrease your medication

Find chromium in these foods:

Beer (hooray!), brewer’s yeast, brown rice, cheese, meat, whole grains, dried beans, calf liver, chicken, corn, dairy products, dried liver, eggs, mushrooms and potatoes

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Problems with digestion?

Many digestive conditions are labeled IBS, but confusion lurks here, as more serious conditions such as Crohn's Disease and Ulcerative Colitis can be the true culprit, both of which can lead to bowel cancer.

These conditions can be caused from food intolerances or it can be an auto-immune disease – the researchers are not quite sure which. Regular medicine holds no hope and treats with symptom-suppressors like cortisone, which do not cure it, instead causing horrendous side-effects and discomfort for the sufferer

• Many drugs list constipation as a side effect including iron supplements
• A high fat and sugar diet will feed unfriendly bacteria very nicely, as do alcohol, dairy products, margarine, processed vegetable oils, wheat and many grains
• If you habitually consume coffee, tea, dairy products, wheat, chocolate and red meat, you are in line for digestive problems.

Read our 10 Tips for a Healthy Bowel

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10 Tips for a Healthy Bowel

1.) Supplementation is essential when reversing tricky digestive problems as internal flora will be seriously compromised. Large doses of a good probiotic (at least 20 billion per dose, x 3 per day to start) are a must; Pharmaceutical Grade omega 3 (with DHA, so must be from fish oil, not flax oil) in good doses; a good colon cleanser, vitamin B complex and B12 (neurobian) injections, L-Glutamine, magnesium and a good Multi-vitamins. Speak to a Nutritionally trained health professional for more details

2.) Check for food sensitivities

3.) Fibre is very important as it soaks up liquid and bulks the stool

4.) Eliminate white foods from your diet, such as white rice, sugar, flour, salt, processed wheat and grain products and animal fat (all red meat contains animal fat)

5.) Include good quantities of fresh vegetables and fruit (cooked for the first month unless juiced) and legumes

6.) Keep a note of trigger foods, as this will help you trace your food sensitivity

7.) Everyone with a bowel disorder does not drink enough water. Without water the bowel contents dry up and the lining of the colon changes, becoming thicker and stickier rather than providing a smooth lubricant for faeces to pass through

8.) Chew your food until it is almost liquid, eat slowly and never bolt your meals. Digestion begins in the mouth and the enzymes produced there are vital for good digestion

9.) Exercise regularly – stretching exercises are also good

10.) Give your bowel individual attention by massaging it gently but firmly in a clockwise direction around your belly, going up the right hand side across under your rib cage and down the left side. Using a lavender oil in a cream or oil base is helpful and relaxing too


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Omega-3 Fats Prevent Breast Cancer

• Animal experiments have shown that a diet rich in linoleic acid (omega-6 fatty acids) promotes the growth of malignant breast cancer tumors

• However, the addition of omega-3 polyunsaturated fatty acids to the diet can block this effect

• Epidemiological studies have shown that countries with a high intake of omega-3 acids from fish have lower breast cancer rates. Researchers evaluated over 250 patients with breast cancer and analyzed their fat relative to 90 women without breast cancer
Int J Cancer March 2002 1;98(1):78-83

While we now know that EFA’s (Essential Fatty Acids) are exactly that – essential to the existence of a healthy body, have you noticed the confusion about how much of each we should be taking? Why do some say ‘we must have all our omegas’, while others say ‘omega-3 is the only one’? Omega-6 is abundant in our diets, its everywhere we look! In nearly all processed and packaged foods under the wording ‘vegetable oil’, it dominates our diets in the form of sunflower, canola (real name ‘rape seed oil’, no wonder they changed its name!) oil and low grade olive oils such as pomace oil, a very cheap oil which is used to fry chips and fast foods, amongst others.

The important point is to keep our EFA intake balanced. Because we have so much omega-6 and 9 (olive oil, seeds, nuts, etc) without even trying, we need to increase omega-3 to get the ratio right. In early humans the ratio was about 1:1 between omega-3 and 6. Currently most Americans eat a dietary ratio that falls between 20:1 and 50:1. For most of us to achieve this we must reduce omega-6 and increase omega-3 on a daily basis. Eating more fish is the natural way to do this, but we must be aware of heavy metal poisoning, so a pharmaceutical grade omega-3 fish oil supplement is free from possible toxic poisoning from deep sea fish and will give you adequate supplies of healthy omega-3

Further reading:
Britsh Journal of Cancer

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Sweet dangers of Aspartame

Aspartame dangers have been widely published for some time now. It is available in fizzy drinks, many sweeteners and sugar substitutes and is not the harmless sweetener we were led to believe – but a dangerous and toxic chemical we should all avoid and is available in over 90 countries around the world. The only sugar substitutes which are safe at this time are Xylitol and Stevia.

Aspartame is in most processed foods, so unless you are really vigilant, you will unwittingly consume aspartame. Nancy Markle, speaking for several days at the World Environment Conference on Aspartame, noted the epidemic of multiple sclerosis and systemic lupus across the United States was to a large degree due to the ingestion of this toxic substance.

When the temperature of aspartame exceeds 86°F (in cooked food), the wood alcohol converts to formaldehyde (used in embalming procedures to preserve tissues, and a potent carcinogen) and then to formic acid – the poison found in the sting of the fire ant.

Methanol toxicity from aspartame mimics multiple sclerosis, and once the sufferers are taken off the artificial sweetener, their symptoms disappear, their vision returns and tinnitus (ringing in the ears) dissipates. Often, people with symptoms of Fibromyalgia instead have “aspartame disease”.

Aspartame converts to formaldehyde in the retina of the eye and formaldehyde is grouped in the same class of drugs as cyanide and arsenic – both deadly poisons. Aspartame just takes longer to kill, and is causing many neurological problems in people who wouldn’t suspect it’s being the cause. It causes alterations in the brain’s chemistry, seizures and changes the dopamine level in the brain. Just imagine what this must do to a Parkinson’s sufferer?
There is no good reason to take aspartame – it is NOT A DIET PRODUCT. It makes you crave carbohydrates and will make you FAT. Imagine that – a diet product, which encourages weight gain?

Aspartame is especially deadly for diabetics. It can cause the blood sugar levels to go out of control, causing coma, and some people have died as a result.

Dr Russell Blaylock has written a book entitled “Excitotoxins: The Taste that Kills” outlining the dangers of aspartame. According to the Conference of the American College of Physicians:
“We are talking about a plague of neurological diseases caused by this deadly poison.” Aspartame.

There are many case histories, books, papers and articles on this subject. Educate yourself and don’t be fooled by clever advertising.

Further reading on the dangers of Aspartame

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