Ladies With Type 2 Diabetes Need Foods Rich in Magnesium!

Every woman who has Type 2 diabetes needs foods that are rich in magnesium. Here’s what you need know about why, what, and how to get the magnesium a diabetic body needs.

1. Why women who have Type 2 diabetes need to pay special attention to magnesium:

Researchers at the Department of Epidemiology and Program on Genomics and Nutrition, School of Public Health, and Center for Metabolic Diseases Prevention at the University of California at Los Angeles, have found that a relatively small amount of magnesium in the diet… just 100 mg a day… reduces markers of inflammation that are associated with tightened arteries and high blood pressure. Since inflammation fuels both weight gain and insulin resistance, getting 100 mg of magnesium a day should be a high priority for women with Type 2.

2. What do you need to eat to get magnesium?

You can get magnesium from any green plant food. Plants cannot make chlorophyll without magnesium… if it’s green and leafy, it definitely contains magnesium. You can tell which vegetables in the produce bin contain the most magnesium by looking at their stems and leaves. If the leaves slump inward, or if the stem is thin and limp, the plant was grown with a minimum of magnesium. Green vegetables with firm but tender stems and leaves that “stand up and salute you” are highest in magnesium.

Other good food sources of magnesium include nuts, seeds, and minimally processed whole grains. Magnesium is retained by stone grinding processes but lost in machine grinding processes. The magnesium in corn is much more readily available to the body if it’s been nictalized, the process used in Mexico to make masa for tortillas. The corn kernels are soaked in lye water, dried, and ground to make masa for tortillas or grits for breakfast cereal.

3. How you need to get your magnesium?

Since the magnesium in food is water-soluble, you shouldn’t mix high-magnesium foods with large amounts of high-fat foods, although up to a tablespoon (100 calories or 420kj) of fat at the same meal is a problem. It’s also better to avoid combining magnesium-rich foods with tannin-rich foods, such as tea and blueberries. And it’s also best not to combine your leafy greens with soy which contains many useful nutrients, but also some natural “soaps” that catch magnesium and other minerals.

4. What about supplements?

It’s better to get magnesium from food, rather than supplements, because of the range of nutrients in real food. If you take magnesium supplements, don’t take more than 400 mg at a time to give your body a chance to absorb the whole dose.

Home Care Services Help Seniors With Diabetes Type 2 Diagnosis

Diabetes is an equal opportunity disease. It afflicts both the young and old alike. While young adults are typically able to manage the disease by themselves, seniors often need more help to combat diabetes and in our area turn to at home care services for assistance.

Type 1 diabetes typically begins earlier in life, while a diabetes type 2 diagnosis is associated with older adults. Seniors can reduce the risk of a diabetes type 2 diagnosis in many ways, especially with regards to improving diet and exercise. A study showed that people 60 years and older reduced a diabetes type 2 diagnosis by 71 percent by getting thirty minutes of exercise five times a week combined with a low-fat, low-calorie diet.

Caregivers with companies that provide at home care services provide extensive training to care for seniors with a diabetes type 2 diagnosis. These professional caregivers assist seniors with managing their disease by subtly but significantly helping to change their lifestyle. This includes:

• Regularly monitoring blood glucose levels so they know what food they can eat, how much they can eat, how much exercise they need every day, and how much insulin they need.

• Assisting with a regular exercise regimen, which is important to reduce or prevent a diabetes type 2 diagnosis in seniors. This usually includes at least thirty minutes of exercise at least five days a week, which increases blood glucose levels and improves overall energy and health.

• Medication compliance, which is essential to controlling diabetes. At home care services ensure that medications are taken exactly as they are prescribed by their physician.

• Helping to establish a balanced diet, which includes knowing which foods both positively and negatively affect blood glucose levels.

• Monitoring weight loss, which can be very difficult for seniors who have difficulty with mobility. Losing weight is critical to managing diabetes because studies show that approximately 90% of diabetics are overweight and that living at their appropriate weight is critical for maintaining ideal blood glucose levels.

Even though diabetes can be a deadly disease if it is not treated properly, seniors with a diabetes type 2 diagnosis can lead happy lives, especially when they are monitored by an experienced company that provides at home care services. As long as they carefully monitor and control their blood glucose levels, seniors can live long and enjoyable lives in the comfort of their own homes.

If you have a loved one that has a diabetes type 2 diagnosis and want to learn more about at home care services, visit http://www.CambrianHomecare.com or call 877.422.2270 for more information.

Watch Out, Diabetes Can Cause Blurred Vision or Even Blindness

Here we are in the age of speed. We want everything fast. Our food (and that could be another problem), our work and searching on the internet. Now where am I going with an article about blurred vision? With diabetes reaching epidemic proportions, more and more people like you and me are losing part or all of our sight.

How will you be able to live in a faster world when eyesight is so important if your vision keeps decreasing?

Diabetes is the number one culprit for vision loss and blurred vision in the United States. The American Academy of Ophthalmology claims that if you are a diabetic you have a 25 times more chance of losing your site or getting at least blurred vision than someone without the disease. I repeat a 25 times more chance of losing your sight with diabetes. This is scary.

Initially blurred vision may come and go as your blood sugar levels improve or get worse. But over time higher blood sugar levels start to damage the blood vessels in the back of the eye in the retina. The longer you have diabetes the more apt you are to have diabetic retinopathy. Overwhelming high per cent age of diabetics, with poor control of their blood sugar levels develop negative changes in their eyesight within 15 years of the diabetes. You may think 15 years is a long time. But do you want to play around with your eyesight.

The two types of retinopathy are called Non-proliferative and Proliferative. With Proliferative being rarer and more severe. Non-proliferative or better known as retinopathy occurs when small retinal blood vessels break and leak. Seldom does it require any action to be taken unless it causes hazy central vision or straight lines looked curved.

Proliferative retinopathy the more serious of the two is an unusual growth of blood vessels inside the retina. Scarring or bleeding of these vessels can have grave consequences beyond blurred vision like partial vision loss or blindness. Early detection will help. If detected at the beginning laser surgery can stop the leaking but not reverse existing vision loss.

To start taking control of this potentially dangerous situation is to get control over your blood sugar levels. This is a must through diet exercise and herbal remedies. Step two is to see your eye doctor at least once per year. If anything new shows up your eye doctor can see for herself any changes that may tip off any problems that may show up later. Now you can take some effective action before you start to lose your eyesight.

If you or your family is affected by this rising tidal wave of diabetes: take action now to reduce your risk of vision loss. Don’t be a victim! I hope this article about blurred vision and vision loss will help you see for yourself what direction you need to take. I would hate to see anyone go blind that did not have to. With just a few simple procedures in place you can avoid any eyesight problems that could show up because of diabetes.

Artificial Sweeteners and Diabetes

Artificial sweeteners have been around since the discovery of saccharin in 1879. A scientist was working with coal tar, making benzoic sulfimide. One evening he noticed a white powder on his hand. He licked it and noticed a sweet taste.

He named the substance saccharin and applied for patents. After a bumpy history of being accused of causing bladder cancer and having no food value, saccharin was finally declared safe for humans. You can find it in tiny pink packets, and diabetic meals have included it for years.

Aspartame

Aspartame was developed as an artificial sweetener in 1965 and declared safe for use in 1974, but it has had a similarly bumpy ride because of perceived side effects. It does cause serious problems for people with a genetic disease called PKU (phenylketonuria). You can find it in tiny blue packets, and it’s used in many diet sodas. It is not used in cooking because it breaks down when heated, and it has a short shelf life.

Sucralose

Then along came sucralose (we see it in the store as Splenda). It is an artificial sweetener 600 times as sweet as sugar and twice as sweet as saccharin. It is made by a chlorinating process from regular sugar. In 1976 it was patented, and in 1998 it was approved by the FDA. You can find it in your restaurant in little yellow packets.

Sucralose, unlike aspartame, can be used in cooking. It is packaged with fillers that add a little bit of calories, but as long as the fillers add less than 5 calories they can call it “zero-calorie” on the label. The fillers make it easy to use sucralose in cooking because it can be measured out just like sugar.

But if you are cooking with this artificial sweetener, be aware that it does not dissolve into the cooked food like sugar does, so the texture won’t be right in some desserts. That’s why cooks often use half sucralose and half sugar. This halves the calories contributed by sugar and lets the dessert stay diet friendly.

Sugar Alcohols

The artificial sweeteners that end with -ol are sugar alcohols. All of them are made from messing around with sugar, either by chemicals or by fermentation. The product tastes sweet but has few or no calories, and it has no bitter aftertaste like the other chemical artificial sweeteners. The down side is that the sugar alcohols can cause GI upset (gas and diarrhea). They are used a lot in diabetic foods like candy.

The worst of these sugar alcohols is maltilol. It is not a calorie-free food at 2-3 calories per gram – sugar only has 4 calories per gram. It has a glycemic index of 52 and table sugar’s is 60. Not a huge difference. Let’s do some math.

It has three-fourths the sweetness of sugar, three-fourths the calories and three-fourths the glycemic index value. So if you use enough maltilol to match the sweetness of sugar what do you have? A high-priced sweetener that raises your blood sugar like table sugar and has the same number of calories.

You might want to read the labels of “sugar-free foods” and stay away from maltilol. It is not sugar-free and it is one of the worst sugar alcohols for causing bloating and diarrhea.

The best choice among all the sugar alcohols so far is erythritol. It has no bitter taste, is low glycemic and doesn’t cause GI problems in most people.

Stevia, the Naturally Sweet Herb

The newest artificial sweetener isn’t completely artificial. It comes from the stevia plant, and it was approved in Japan in the 1970s. It is used now in over 40% of their artificially sweetened drinks and foods. But it was just approved in the U.S. as a sweetener in 2008. One company sells it as Truvia, and another calls their product PureVia, but they’re both basically the same sweetener.

Why Don’t Artificial Sweeteners Make Us Thinner?

Studies of artificial sweeteners by researchers from the 1970s to today have been producing disturbing statistics. Instead of helping people lose weight, artificial sweeteners seem to be making people gain weight. This has researchers scratching their heads and wondering why.

Scientists who feed rats artificial sweeteners every day watch as the rats grow more and more obese. The additive seem to make them want to eat more. Outside the lab, scientists followed the histories of young people who drank diet sodas as opposed to those who did not, and the diet soda drinkers were consistently more obese with a higher incidence of type 2 diabetes.

These results have been duplicated, too. Everyone seems to know it’s happening, but they can’t figure out why. And the American Diabetic Association seems reluctant to come out against the use of artificial sweeteners, maybe because they hate to give up on them as a diabetic tool.

One problem with these sweeteners might be the sweetness – most of them have hundreds to thousands of times the sweetness of sugar. That may give us an exaggerated sensitivity to sweetness, making us crave it more. You have seen how we can change our taste for things. If you stop eating salt, you start disliking salty foods. You “lose your taste” for them. And it works the other way too. The more salt you use, the more you want.

Another theory is that the sweetness gives our bodies an expectation of calories that aren’t there, so our bodies go looking for them. It gives us an “empty” feeling, and that makes us hungry when we are not really in need of more food. That’s a bad thing to do to a diabetic, or anybody for that matter.

The only natural way to lose weight has always been to burn more calories than you eat, and you do that by eating less and being more active. And tricking your body with empty artificial sweeteners seems to be a bad idea in the long run.

You don’t have to do without sweets, though. If you want them, keep them a small part, like the cherry on top of your diabetic diet, and keep an eye on that calorie counting. The glycemic index can keep you on track. It helps me decide where the bulk of the food I eat comes from. Give your body the good stuff, and cravings won’t trip you up.