Diabetes Hotline Newsletter
"Helping you to control and improve the quality of your life."

Issue #11

In This Issue... ... ...

1) High Triglycerides & Cholesterol – How to lower them naturally!
2) Diabetic Neuropathy – More Information!
3) Another Diabetic Success – “Your product has reversed the curse!”
4) A Healthful Recipe: Low-Carb Holiday Eggnog

Dear Reader,

By learning more about the causes of diabetes you can decrease or eliminate your dependency on drugs and/or insulin, while at the same time naturally reducing your blood sugar levels, as well as reducing or eliminating many of the other symptoms associated with diabetes.

This newsletter will provide you with information, based on medical, clinical and scientific research to help you better understand the diabetic condition, and what is true and what is false. This is so you can better judge for yourself what you can do to improve your condition.

The most important actions you can take to improve your diabetic condition are adopting a low carbohydrate diet, using effective nutritional supplements*, and getting some exercise.

If you have questions, email me at bob@realfoodnutrients.com or call our toll free number (888) 580-9390. Our website address is: www.realfoodnutrients.com

I wish you the best of health.

Bob Held
President

High Triglycerides & Cholesterol
How To Lower Them Naturally!

This is the third in a series of articles that is discussing in more detail each of the symptoms resulting from insulin resistance. Each article is designed to give you a better understanding of what is causing these symptoms to occur and how to effectively reverse them.

High levels of triglycerides [fat particles in the blood stream] and cholesterol often accompany the diabetic condition. In truth, the high blood sugar levels, high triglycerides and high cholesterol levels are in fact three of the many symptoms caused by insulin resistance. The use of medical drugs and a low fat diet are not the answer to bringing down cholesterol or triglyceride levels. Even the theory behind the cause of high levels of triglycerides and cholesterol were incorrect to begin with as you can see from the following excerpt:

“Ever since the daily intake of dietary cholesterol was considered a major causative factor in coronary heart disease, the theory behind this type of thinking has had serious inconsistencies. First of all, one of the inconsistencies is the fact that 80 percent of those who suffer heart attacks have normal cholesterol in their blood. Secondly, most of the cholesterol that exists in the body comes not from the dietary intake of fatty foods, but rather is produced by the body, and in particular by the liver. Blood levels of cholesterol do not correspond, therefore, to dietary levels of the substance in everyday situations.”

“Moreover, physicians at the Mayo Clinic have shown that the severity of arteriosclerosis [disorders of arteries] is not always related to the levels of serum [liquid part of blood] cholesterol, much less dietary cholesterol. They discovered, for example, that people with low serum cholesterol could have just as severe arteriosclerosis as those with high serum cholesterol.”

excerpted from Victory Over Diabetes
by William H. Philpott, M.D. & Dwight K. Kalita, Ph.D.

In other words, what these physicians found was that you could have high cholesterol levels in the blood stream and have no plaque buildup on the insides of your arteries, or you could have low levels of cholesterol in the blood stream and have serious plaque buildups in your arteries.

The understanding of the causes of high triglycerides and cholesterol levels is now very slowly spreading through the medical community. Yet, newspapers, magazines, radio and television continue to lead the public in the wrong direction:

“Hundreds of scientists are now reporting that an excess of insulin has been linked to high blood pressure, undesirable blood-fat levels and atherosclerosis [the build-up of plaque in the arteries], heart disease, stroke, adult-onset diabetes, and more.”

“Investigation into the relationship of diet to blood sugar, blood fat, and insulin, all overwhelmingly point to the key roll that carbohydrate-rich diets and high insulin levels can play in raising your blood-fat levels. And, although major studies report that low-fat diets are failing to help most of us reduce our blood-fat levels, the media continues to act as if low fat is the answer.”

“Certainly, big business appears to play a major role in the low-fat cure-all push. Food manufacturers have found big sales in ‘healthy foods’ that are full of artificial, and often cheaper, ingredients.”

excerpted from The Carbohydrate Addict’s LifeSpan Program
by Richard Heller M.S., Ph.D. & Rachael Heller M.A., M.Ph., Ph.D.

Most medical schools in the Unites States offer little or no training in diet and nutrition, or the use of vitamins and minerals to reverse health challenges. As a result doctors most often direct their patients to the use of drugs, medications or operations to handle health problems, problems that could very often be handled with correct nutrition and proper supplements:

“According to the American Heart Association, substituting carbohydrates for fats may raise triglyceride levels and may decrease HDL (‘good’) cholesterol in some people. Yet most doctors persist in telling patients who gain weight easily to cut down on fat and meat. For some, this advice is a recipe for disaster. Why?”

“Decreasing fat and protein in the diet inevitably means increasing carbohydrates. This shifts the metabolism toward fat storage – and higher triglycerides. Not only that, it also leaves the person feeling hungry all the time and subject to blood sugar swings.”

“When the situation is reversed, however – when carbs are cut and replaced with dietary fat and protein – the opposite happens. Blood sugar metabolism normalizes, triglycerides go down, HDL cholesterol goes up, and body fat is lost.”

“All of these benefits occur without hunger and irritability that are trademarks of low-fat, reduced-calorie diet plans.”

“Many of you with evidence of insulin/blood sugar problems already have suffered years of nutritional deficits [shortages].”

“Although it might be possible to overcome this accumulated deficit with diet alone, to regain your health as rapidly as possible means supplements are needed.”

“A vitamin is an organic substance that your body needs but can’t manufacture. [With few exceptions the body cannot manufacture or synthesize vitamins.] Minerals are inorganic substances such as calcium and magnesium. Some minerals are essential, meaning that you must have them, even if only in very small amounts.”

“Vitamins and minerals are crucial for the smooth operation of the thousands of chemical processes that are constantly taking place in your body. You need a constant and adequate supply of them.”*

excerpted from Atkins Diabetes Solution
by Mary C. Vernon, M.D., C.M.D. & Jacqueline A. Eberstein, R.N.

To further illustrate the point of the difference between an incorrect approach and the right way to handle high triglyceride and cholesterol levels, here is an excerpt regarding a patient named “Jayne” who was apparently healthy but on a routine physical examination was found to have triglycerides of 3,000 (normal is usually 100-250)and cholesterol levels of 750 (considered normal if 200 or less). Her doctor put her on a high carbohydrate – low protein diet, and two potent cholesterol-lowering medications:

“Jayne faithfully followed her doctor’s orders for six months, although not without difficulty. The medications nauseated her, and the diet kept her constantly hungry.”

“By the time Jayne returned for her recheck, she was desperate for improvement. And she had improved some, but not nearly enough. Her cholesterol had dropped to 475 and her triglycerides to 2,000 – an improvement for sure, but still cause for great concern to both Jayne and her physician. They discussed her treatment options. Her doctor suggested either increasing the dosage of her cholesterol lowering medications or adding yet another medicine to her regimen.”

“Jayne wanted to think about it before she decided which option to take. She decided to do neither until she got a second opinion from another physician, so she came to our clinic.”

“We instructed Jayne to stop taking both of her cholesterol-lowering medications and to change her diet drastically. Her new nutritional regimen allowed meat (even red meat), eggs, cheese, and many other foods that most people view as causing cholesterol problems, not solving them. We told her to call in three weeks to check in and to come back to have her blood checked in six weeks.”

“She called at her appointed time and reported that she ‘felt grand’ and that her nausea and hunger had vanished. The results of her blood work astounded her. Jayne’s cholesterol level had fallen to 186 and her triglycerides to 86. Her blood sugar had dropped to 90, everything was back in normal range. As you might imagine, she was ecstatic.”

“How could this happen? How can a diet virtually everyone believes should raise cholesterol actually lower it – and in a person who doesn’t have just a slight cholesterol elevation but a major one?”

“We know Jayne’s case is not a freak happenstance or an aberration because we’ve tried variations of the same regimen on countless other patients – all with the same results.”

“The results make perfect sense, because Jayne’s problem, her illness, is not the elevated cholesterol level – that’s merely a sign of the underlying problem. Her problem is ‘hyperinsulinemia’, a chronic elevation of serum insulin.”

“After six weeks on a diet designed to lower her insulin level, Jayne’s lab work showed that she had dropped hers to almost normal. By treating her real problem – excess insulin – we were able to solve her secondary problems of elevated cholesterol, triglycerides, and blood sugar.”

“Standard medical therapies treat the symptoms of excess insulin – elevated cholesterol, triglycerides, blood sugar, blood pressure, and obesity – instead of treating the excess insulin itself. Unfortunately, the standard treatment of the symptoms may even raise the insulin levels and worsen the underlying problem.”

“For your body to function optimally, your diet must include sufficient amounts of micronutrients [a substance required for normal growth and development but only in very small quantities] – vitamins and minerals. We ask that you ensure the micronutrient adequacy of your diet by supplementing it.”

excerpted from Protein Power
by Michael R. Eades, M.D. & Mary Dan Eades, M.D.

Diabetic Neuropathy: More Information

One form of diabetic neuropathy is a condition where the nerves of the body are damaged. It is called “Diabetic Peripheral [of the surface or outer part of the body] Neuropathy”. This type of neuropathy affects the feet and legs, hands and arms, and it can occur on both sides of the body. In fact, 40 percent of type 2 diabetics experience Diabetic Peripheral Neuropathy.

Diabetic Peripheral Neuropathy shows up as one or more of the following symptoms:

* Tingling or numbness in the fingers, toes or legs.
* Feeling cold, burning or pain in the hands, feet or legs.
* Extreme sensitivity to touch, even a light touch.
* Sharp pains or cramps.
* Loss of balance and coordination.

These symptoms are often worse at night.

The Cause!

Higher than normal sugar levels in the body cause the outer sheathing [protective covering] of nerve cells to degenerate. This is similar to an electrical wire that is covered with insulation, and the insulation is beginning to crumble. Without insulation the unprotected wire will start short-circuiting.

In the same way, when the sheathing of nerve cells degenerate, the signals being transmitted are scrambled, resulting in your body receiving signals that are interpreted as numbness, heat, cold, tingling, pain, etc.

It has been known for some time that increased levels of Tiamine (vitamin B1) in the blood stream are very effective in reducing and reversing diabetic neuropathy. Unfortunately, the oral intake of vitamin B1 does not greatly increase the levels of B1 in the blood stream. Previously, the way that blood stream levels of B1 were increased was through periodic intravenous feeding or through injections every few weeks.

The reason that methods like this had to be used is that Tiamine (sometimes spelled Thiamine), like all of the B vitamins, is water-soluble. It cannot be stored in the body and flushes out within 4 to 5 hours. Oral intake of Tiamine over 5 mg results in greatly reduced bioavailability and immediate flushing from the body (this is why urine frequently turns yellow when taking larger doses of B vitamins).

Diabetic neuropathy has also been found to be caused and aggravated by insufficient amounts of Cobalamine (vitamin B12) in the body. Vitamin B12 supports the sheathing that protects nerve cells and additionally promotes the growth of nerve cells and regeneration of damaged neurons [nerve cells].

There has been difficulty in the past in remedying this deficiency, as vitamin B12 is not absorbed well by the body. For this reason much larger amounts have been used in supplementation, but even large oral dosages have not been an adequate solution.

The most common form of vitamin B12 in supplements is a form called Cyanocobalamine. Swallowing 500 micrograms (mcg) of Cyanocobalamine can result in absorption of as little as 1.8 mcg, which is totally inadequate as a daily intake.

Additionally, as the body gets older its ability to absorb vitamin B12 from the small intestine declines rapidly, and it flushes out of the body. Once the Cyanocobalamine is absorbed, before it can be utilized, it must be converted by the body into another form of vitamin B12 called Methylcobalamine. The enzymes needed for converting Cyanocobalamine to Methylcobalamine are not always available, which can prevent the body from getting the usable form of vitamin B12 it needs.

For the above reasons many physicians have recommended regular monthly injections of vitamin B12 to maintain adequate body stores of this vital nutrient.

Have You Missed Some of Our Newsletters?

Have you missed any of our earlier Diabetes Hotline Newsletters? Issues 1 - 10 can be found by clicking on the following link:
www.realfoodnutrients.com

Another Diabetic Success

“Here's how your product has ‘reversed the curse’ for me. When I started to feel something wasn't quite right I went to the American Diabetes Assn website and took their little quiz. First time in my life I aced a test! My age – 53, my weight - at least 20 lbs over, my ethnic background - Asian, my ancestry - both parents were diabetic which lead to a host of serious medical problems, my diet and lifestyle - high carbs and not that much exercise all pointed to my type II diabetes. A friend with a blood tester tested my blood one morning before I ate breakfast - 213 reading. I found your website on a Google search and read your very enlightening information. I immediately cut out the rice and noodles and ordered your product.”*

”After having taken your product for about three weeks, here's what I can report. My weight has gone done from 200 lbs to 192 lbs. A recent before breakfast testing was at 83. A recent testing taken two hours after eating a meal where I even ate some rice was at 123. I feel more energetic and sharper mentally. I believe my cells are now adequately mineralized and with the knowledge and the Foodform® products you have made available to me, I believe I can avoid the health problems my parents went through. Thank you for offering a solution to a serious problem”

”By the way, I told a neighbor friend who is on Glucophage about your product and he phoned in and received his order and he told me the other day he is already starting to feel a difference.”

”May you and your company reap great rewards for the good work you all are doing.”

John Tumacder, Nevada

A Healthful Recipe for the Diabetic

Low-Carb Holiday Eggnog
6 Eggs, slightly beaten
10 – 12 Packets of Splenda
½ Teaspoon salt
5 Cups heavy cream
1 Teaspoon vanilla
¼ to 1 Cup light rum (optional) or 1 Teaspoon rum extract
Nutmeg

In large sauce pan, combine eggs and salt. Stir in cream. Cook over low heat, stirring constantly until mixture thickens and coats the spoon. Remove from heat, stir in the Splenda and vanilla. Cool; refrigerate immediately. At serving time, pour into serving bowl. Stir in rum or rum extract and sprinkle with nutmeg. Makes approximately 12 – 16 (½ cup) servings at approximately 3 carbs per ½ cup serving.

ooo000O000ooo

Back to Newsletter Archives Main Page

Order the WSN® Diabetic Pack Now