A Pre-diabetic's Guide to Stopping the Progression of Diabetes

A Prediabetic’s Guide to Stopping the Progression of Diabetes

Published by Thomas E Nelson at Smashwords

Copyright 2013 Thomas E. Nelson

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Smashwords Edition, License Notes

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Disclaimer

By using this document you are accepting all the terms of this disclaimer notice. If you do not agree with anything in this notice you should not use this book.

This document is for general health information only; it is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Users of this document should not rely on information provided within this document for their own health problems.

Any questions regarding your own health should be addressed with your own physician or other healthcare provider. There are neither warranties nor express or implied representations whatsoever regarding the accuracy, completeness, timeliness, comparative or controversial nature, or usefulness of any information contained, or referenced in this document.

The author of this document does not assume any risk whatsoever for your use of the information contained herein. Health-related information changes frequently and therefore information contained within this document may be outdated, incomplete or incorrect. Statements made about products have not been evaluated by the Food and Drug Administration. Use of this document does not create an expressed or implied physician-patient relationship.

You are hereby advised to consult with a physician or other professional health-care provider prior to making any decisions, or undertaking any actions or not undertaking any actions related to any health care problem or issue you might have at any time, now or in the future. In using this document you agree that the author of neither this document nor any other party is or will be liable, or otherwise responsible, for any decision made or any action taken or any action not taken due to your use of any information presented within this document.

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Dedicated researchers seek better treatments and cures for diabetes, kidney disease, Alzheimer's and every form of cancer. But these scientists face an array of disincentives. We can do better.-Michael Milken

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Table of Contents

Disclaimer

Introduction

Understanding Diabetes

Chapter 1-The Cause of Diabetes

Chapter 2-Diabetes Basics

Chapter 3-How Diabetes Impacts Glucose Production and Management

Taking Charge of Diabetes

Chapter 4-Step #1 Restoring Vitamin and Mineral Deficiencies

Chapter 5-Step #2 Restoring Hydration

Chapter 6- Step #3 Change the Diet

Chapter 7- Step #4 Exercise

Chapter 8- Step #5 Lose the Excess Weight

Chapter 9- Step #6 Restore the Immune System and Organ Function

Stopping The Progression of Diabetic Damage

Chapter 10- Protecting the Liver

Chapter 11- Protecting the Kidneys

Chapter 12- Protecting the Pancreas

Chapter 13- Protecting the Heart and Cardiovascular System

Chapter 14- Protecting the Bowels

Chapter 15- Protecting the "Eyes

Chapter 16- Protecting the Spleen

Chapter 17- Protecting the Nervous System

Appendix

AGE’s

Amino Acids, Hormones, Fatty Acids and Enzymes

Blood Types and Diabetes

Diabetes and Hypothyroidism

Glycemic Index

Glycemic Index Table

Insulin

About the Author

Other Books by the Same Author

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Introduction

A hieroglyph found in an Egyptian tomb reads One quarter of what you eat keeps you alive. The other three quarters keeps your doctor alive. Hypocrites, the father of modern medicine said Let thy food be thy medicine, and thy medicine be thy food. These statements were true many hundreds, even thousands, of years ago and remain to be sound advice today.

Prediabetes means that a person’s blood sugar levels are higher than normal, but not high enough to be diagnosed as type II diabetic. A prediabetes diagnosis is nothing to that should be taken lightly. It means that the likelihood of becoming a full blown diabetic is very high, unless immediate action is taken. An A1c of 7 or greater is the braking point. You will learn much more about this later. If you are diagnosed as prediabetic you may be displaying symptoms of diabetic complications already. The most common symptom that precedes a diabetes diagnosis is neuropathy, where a tingling, itchiness, numbness, or pain in the feet and/or toes occurs. Some are awakened during the night with a pain that would resemble a pin being jammed into the end of one of their toes.

The symptoms of prediabetes are as follows:

•Constant thirst

•Frequent urination

•Blurred vision

•Extreme fatigue

•Frequent infections, or slow healing sores

•Tingling or numbness in the hands or feet

•Recurring skin, gum, or bladder infections

The most common indication that a person is a candidate for type II diabetes is the trademark Pot Belly (central obesity). Most prediabetics have high blood pressure, low HDL (good) cholesterol, high triglyceride levels, a family history of diabetes, or may be of African, Hispanic, or American Indian descent. A family history of gestational diabetes is also a link.

Being diagnosed prediabetic does not mean that you will become type II diabetic. Whether or not you will become a full-blown diabetic will depend of a number of factors like how much damage has been done to your genetic structure, and how seriously you commit to making immediate lifestyle and dietary changes. Elevated blood sugar will cause massive amounts of damage to your body, especially to your vascular (circulatory) system; you will learn more about that later. Do not assume that because your doctor has diagnosed you as a prediabetic that he/she is going to take any measures to prevent it from manifesting; other than tell you to lose weight. This book will explain all of the causes of diabetes, and will provide a step by step process that will ensure that you do not become a full-blown diabetic; provided that it is not already too late.

Research has shown that merely losing 7% of your body weight, and starting an exercise program will reduce your risk of becoming diabetic by 58%. Multiply your weight by 0.07 to find out how much you need to lose. For example: a person that weighs 265 pounds will need to lose 18.6 pounds (265 x 0.07=18.6 pounds). Unfortunately, diabetes fights weight loss in a number of ways, and your body is programmed by nature to stubbornly maintain your current weight. You will learn that through a process called homeostasis your brain will work very diligently towards maintaining numerous functions within a very specific range; including your blood sugars, fluid levels, pH (acidity), and sodium levels; provided that lifestyle errors have not caused them to go out of range.

However, you will want to seek a 100% chance that you will not become a full-blown diabetic. It is very possible that you can do that, by incorporating the steps outlined in this book. If your genes have been altered by lifestyle and dietary errors, it will still be possible to at least prevent your diabetes from progressing. You can stop the progression of diabetic damage completely.

The overwhelming majority of diabetics are diagnosed, depending upon the diagnosis may be given a prescription, and sent home. A very small number of those newly diagnosed are sent to a diabetes educator. Only a very small percentage of diabetes educators are trained in the use of the glycemic index tables. The net result is that newly diagnosed diabetics, likely you included, at a time when most needed, did not get the type of help that was desperately needed. You, like the overwhelming majority of the newly diagnosed diabetics were likely stunned, scared, and depressed; totally unprepared to deal with diabetes. You knew that diabetes is a very dangerous chronic disease that could kill you if not cared for properly; but you have no clue as to where to start. You have absolutely no clue as to what questions you should ask, let alone where to get the answers.

It is not entirely the fault of the medical industry. In fact, it would be virtually impossible for doctors or educators to provide all of the information that a diabetic needs; even if they knew all that they should about diabetes. The average diabetic spends less than ten minutes with their doctor every three months. Over time, every diabetic discovers that their doctor cannot answer their questions regarding nutrition, because doctors receive very little training in nutrition. Even nutritionists mistakenly give the same advice to both type I and type II diabetics which is totally wrong. They still stick tenaciously to the nutritional pyramid that was created over 70 years ago, and is horribly outdated. They tell both types that they should eat 60-70 grams of carbohydrates per meal. Type II diabetics will put on massive amounts of weight and have serious control problems, if they eat the same number of carbohydrates per meal as type I diabetics. They also tell diabetics to eat up to 6 servings of wheat and grains, which you will soon learn is a major mistake. No mention of blood type and the effects of blood type on diabetic management are made by doctors, educators, or nutritionists, which you will learn is also very important.

Eventually, every diabetic comes to realize that their doctor is trained in pharmaceuticals. They are trained to diagnose a condition and match the symptoms to drugs that should be used to treat it. If they cannot resolve a problem with a prescription, they are often lost. Diabetics eventually learn that many conditions can be treated without the use of drugs by using natural substances and supplements to restore deficiencies that cause the symptoms. Diabetes is a diet based disorder, yet our doctors have little training in nutrition. Most doctors are totally unaware that diabetics are deficient in 10 or more of the primary vitamins and minerals; and therefore seriously deficient in many important amino acids, hormones, and enzymes. Those deficiencies lead to numerous other complications (symptoms) that doctors attempt to treat with additional drugs, often unsuccessfully, because the medications often do not address the true cause of the problem. Unless the deficiencies are restored, many conditions cannot be resolved successfully.

Diabetics eventually learn that their doctors seek to slow the destructive process that diabetes will certainly cause. They do not seek to stop the progression of diabetic damage. You will discover that by learning about diabetes, and following the simple guidelines presented in this book, you can virtually stop the progression of diabetic damage. For example, you will discover that by restoring your body's vitamin and mineral deficiencies, you can eliminate complications like depression, because your body can now produce its own amino acids (tryptophan, and serotonin), which will eliminate depression in the vast majority of cases. You will learn how to stop neuropathy (pain and itching in the extremities), eliminate skin issues, prevent cataracts, restore blood pressure, cholesterol, and triglycerides to normal, and ensure that you will substantially reduce your risk of suffering from blindness, heart disease, stroke, or many other diabetic complications.

Diabetes causes the body to shift its function to survival mode, instead of focusing on restoring and maintaining a healthy state. The many causes of diabetic manifestation must be eliminated and/or reversed in order to enable the body to refocus on fixing all of the problems that now exist. Some cannot be fixed, but circumstances can be shifted to minimize their impact. Your body is a very resilient miraculous organism that will, in the majority of cases, seek to restore health on its own if given the right tools. This book will provide those tools.

You will learn about diet. Which foods are detrimental, and which are beneficial based upon your blood type. You will learn about the dangers of processed foods, table salt, refined sugar, dairy, caffeine, saturated fats, sodas and colas, alcohol, and processed flour (wheat). You will learn about glycemic index, and how to use it to control your blood sugars and lose weight. You will learn how specific food items impact your body; which foods to avoid, and which foods to embrace; how to properly plan meals.

You will learn how to properly use exercise to repair diabetic damage, reduce insulin resistance, lose weight, reduce the risk of heart disease, lower blood pressure, and improve your overall health. You will learn how to restore vitamin, mineral, amino acid, and enzyme deficiencies, to re-hydrate your body and maintain hydration (diabetes causes dehydration), detoxify your whole body, remove parasites, restore proper bowel function, and restore balance in your immune system. You will learn how to cure things like tinnitus, allergies, skin conditions, fungal infections, depression, low energy, and many other conditions that were previously presumed to be genetic, or something that must be endured. You will learn how diabetes impacts and damages each of the vital organs. Then learn how to take care of each organ, cleanse it, restore health if possible, and which foods and supplements benefit each vital organ.

How quickly your diabetes control and overall health improves will depend upon a number of factors. If you apply what you learn vigorously, and continue to follow the steps, without being selective about what you apply, you will do much better than those that do not. It will take some longer than others for results, especially if they are morbidly obese. Weight loss is a primary determinant in how quickly progress is made. It is dangerous to lose weight too quickly as it will damage the liver. If you carry a substantial amount of excess weight be patient; you will eventually accomplish your goals.

Ultimately, the full burden falls on your shoulders. You have to commit to devoting the time necessary to learn about diabetes. You have to learn all that you can about diabetes, treating diabetes, and apply what you learn. You have to learn to identify the lifestyle practices that are contributing to the cause of diabetic complications, and change them. You have to educate yourself about diet and nutrition and make the appropriate changes. You will be surprised to learn that it is not all that complicated.

Most prediabetics and diabetics do not know what caused their condition, or that just over 100 years ago, diabetes was nearly unheard of. Gradual social change brought about major changes in our lifestyles and diet. New technologies, and the industrial revolution, have changed our lives in countless ways. The changes were subtle, mostly perceived as convenient improvements, and continue to this day. The changes were so subtle that many changes are accepted as correct and normal without thought. Many of these changes occurred before most of us were born, so the practices followed today are all that most of us have ever known, or that our parents have ever known. While confident that all we are doing is proper and healthy, we actually are slowly destroying our health. There is no question that these changes have made life easier, more convenient, and more pleasurable; but the cost to health was not considered; because there were no obvious reasons to question them. In the chapters that follow, each of those changes will be systematically evaluated as to how they cause diabetes to manifest. Then you will learn how to fix it.

To simplify matters this book will discuss issues as if you are diabetic; the same rules apply to prediabetes. Since you may not know for certain that you are not diabetic, it will benefit you to proceed as if you are. The result will be the same; your health will improve immeasurably.

The Future State

By reading this book, you will embark on a journey that will reveal, the heretofore, unseen side of diabetes. You will be amazed at how much you didn't know about the disease that threatens to dominate your life. You will be astounded by the number of things you are doing wrong that are important to the control of diabetes; simply because you didn't know about them. You will learn about many important things that every diabetic should know about diabetes, your body, and how both function. This book will expose and explain the key concepts that if studied and applied, will make full and predictable diabetes control possible.

This book is designed to provide a step by step process that will:

•Rebuild the deficiencies that caused prediabetes or diabetes to manifest, diabetic complications and control issues.

•Re-hydrate the body.

•Identify lifestyle errors and correct them.

•Rebuild the diet and eliminate diabetes unfriendly foods.

•Lose diabetic unfriendly weight.

•Learn how to exercise to restore damage caused by diabetes.

•Restore the immune system and vital organ function.

•Detoxify and cleanse the vital organs.

Over a period of one month, or less, changes will begin to become obvious; for the better. Over time as the excess weight comes off, and the diet stabilizes, vast improvements in diabetes control will be noted. Over a period of six months or less, you will find that your A1c, cholesterol, blood pressure, and triglycerides are returning a to safe, normal, range. Your morning blood sugar readings will consistently be in the low to medium normal range. You will know, in advance of eating a meal, how that meal will impact your blood sugars, short and long term. In short, you will have taken charge of your diabetes control.

By reading the Stopping the Progression of Diabetic Damage section of the book, you will learn how the normal body functions, as compared to the diabetic body. You will learn how diabetes impacts the body's function, how to repair damage, and maintain healthy function. After reading The Appendix section of the book, many other important concepts will be better understood. After studying this book you will know more about diabetes than 99% of the other diabetics; even many doctors and diabetes educators.

You will come to realize that diabetes causes the body to enter a state of survival. Many important functions are suspended in an attempt to provide for the essential functions; those necessary for survival. Each step of this program will contribute to the process of restoring the body to a normal, healthy state; where the immune system is no longer in a panic state, relaxed, and capable of rebuilding itself.

There are many theories floating around about a wide variety of topics that impact diabetics. One thing that all theories hold in common is that the experts cannot agree on much of anything. Two examples are theories regarding homogenization of dairy, and the processing of table salt verses sea salt. A twenty year study identified homogenization of dairy as the root cause of the explosion of heart disease since the 1930's, when homogenization of dairy became a common practice. It is difficult to ignore the findings since statistically the findings appear to be correct. Yet when the most prestigious of institutions attack the findings one is left to wonder. The table salt sea salt debate rages on with experts of some of the most prestigious universities and medical clinics claiming that there is no difference; both are sodium chloride and therefore the same. However, they ignore the fact that table salt is heated to 1200 chemical altering degrees F during processing, and contains additives that are known to cause inflammation; the root cause of many chronic diseases and conditions.

Another controversy surrounds the use of blood type in treating diabetes and weight control. Dr. Peter D'Adamo, author of numerous books on the subject, proposes that blood type has a very important impact on the risk of becoming diabetic, and treating weight control and diabetes. It has been found that the majority of Dr. D'Adamo's theories do show great promise in the treatment of diabetes, and especially so if combined with the glycemic index theories. The bottom line is that each individual needs to weight both sides of each controversy, and make up their own mind. In many cases, all that is required is to apply common sense. Each individual will have to discover what works and what does not work for them. The theories presented in this book are presented because they make sense; at least to one individual; namely the author. The proof is in the pudding; all that is presented in this book has been tested and proven true and effective by many thousands of diabetics.

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Understanding Diabetes

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All truths are easy to understand once they are discovered; the point is to discover them.-Galileo Galilei

To learn how to control diabetes you have to understand the causes of diabetes, how your body processes food, generates glucose, and how your organs function. Certainly, diabetes is genetically based. Recent studies have linked blood type to the risk of becoming diabetic. The actual manifestation of diabetes, and 30 other chronic inflammatory diseases, is promoted by numerous environmental factors.

A problem cannot be solved unless the problem is first identified; only then can the causes of the problem be addressed. If the causes of a problem are not addressed, efforts to resolve it will fail. Diabetes is no different. Once the causes of diabetes and its complications are identified, solutions can be designed and applied that will correct many health issues that diabetes promotes. The next few chapters will explain how diabetes manifests. There are many lifestyle practices that you have been practicing; all the while thinking you were doing the right things. But you will learn how changes in our food (genetic engineering), what we eat, and how we cook it has changed resulting in the manifestation of diabetes. You will also learn how diabetes impacts how our body produces glucose, and manages it. You will learn how your body monitors blood sugars (glucose) and responds to changes. You will learn how your body's organs play a part in the process, and how diabetes impacts their function.

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Chapter 1-The Cause of Diabetes

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Globally, type 2 diabetes is an enormous problem. In almost every region of the world the prevalence of diabetes is increasing, and by 2030 it's estimated that about 350 million people worldwide will be living with diabetes. -Stephen MacMahon

Cause and effect are two sides of one fact. Ralph Waldo Emerson

Diabetes is a chronic disease that is classified as an inflammatory disease. It is one of over 30 chronic diseases that are inflammatory, which includes simple forms like skin conditions (eczema, wrinkles, and others), allergies, and more complex diseases like asthma, diabetes, rheumatoid arthritis, lupus, Crohn’s disease, colitis, heart disease, and even cancer. Diabetes could be classified as a silent killer, because, if not treated, will very slowly and quietly progress; slowly damaging the vital organs, eyes, heart, brain, lungs and virtually every cell in the body.

Inflammation is an important part of the immune system. It is a very important tool used by the body on a day-to-day basis. At any given moment your body is using inflammation to perform important functions somewhere within your body. The body is designed to initiate inflammation as needed, and then to stop it when it is not needed. When conditions are right inflammation can get out of hand. It can begin to destroy healthy cells and cause a wide variety of complications that can result in the manifestation of chronic diseases; such as diabetes. When inflammation has caused sufficient damage it is usually only a matter of time before something triggers the manifestation of full blown diabetes, or one of the other 30 chronic inflammatory diseases. The manifestation of diabetes can be initiated in a variety of ways. For example a virus can trigger the manifestation of diabetes. Enteric viruses (Coxsackieviruse), mumps, and congenital rubella have been associated with the manifestation of diabetes. Certain foods like wheat, soy, or dairy can cause diabetes to manifest. Or it can manifest after a long term accumulation of damage caused by blood sugars that rise above the normal levels, or fall well below the normal range.

To fully understand inflammation it will be necessary to review some basic chemistry. The atom, (see below) which is recognized as the building block for all things, is constructed with a nucleus that is surrounded by orbiting electrons. Atoms by nature are very stable and will very vigorously seek to maintain their stability. If anything acts on the atom, such as removing one of its electrons, it will very violently respond to restore its original (stable) state.

A free radical is an atom that has lost an electron. The body uses this process in many ways. If an injury occurs, or a foreign body is detected within the body, the immune system is triggered. A substance known as arachidonic acid will trigger an immune system response. A more in depth explanation of how the immune functions will be discussed in future chapters. The immune system will initiate inflammation, which is a process where an electron is stripped from an atom. The atom quickly reacts by stealing an electron from another atom, which starts a chain reaction that is very violent. A pathogen will be destroyed, or repair will begin for an injury. Inflammation is often visible as the red, swollen, area around an injury or sore. But, inflammation can occur anywhere within the body, and often is in motion without being detected or visible. When the reaction is no longer needed the body will use antioxidants to stop the chain reaction (inflammation). Antioxidants are substances that are capable of giving up an electron without becoming unstable themselves. They provide electrons that restore stability to the affected (unstable) atoms; so the reaction stops. It's when inflammation gets out of control that bad things happen. When inflammation is out of control it begins to destroy or damage cells that it otherwise would protect. The immune system turns on itself. If allowed to continue for any length of time serious chronic conditions will manifest. Which disease manifests is determined by genetics.

Two well-known examples of this process are types I and II diabetes. In type I diabetes inflammation begins to attack the beta cells of the pancreas; the insulin producing cells. The damage is severe enough to cause the cells to die off, which stops the production of insulin. In type II diabetes inflammation seriously damages and modifies cells throughout the body, which causes weight gain, and vitamin and mineral deficiencies that result in insulin resistance. The body's cells are unable to properly utilize the insulin that is produced. Insulin resistance leads to many other diabetic complications. Inflammation attacks healthy cells in other areas of the body as well; such as the thyroid gland. Let's stop for a moment and take a closer look at the immune system. The foundation of our immune system is the beneficial bacteria located in our intestines. Not all bacteria is bad. Our beneficial bacteria (beneficial flora, or probiotics) is vital to our health. Without it we would die. Beneficial bacteria manufactures some vitamins, produces hormones, and enzymes that are vital to digestion and other important health functions. The beneficial bacteria provide a life force support system for the rest of the immune system. We will focus more on beneficial bacteria later. Our immune system is comprised of B cells, T cells, and antigens. Antigens are tiny sensors that are located on nearly every cell in our body. Anything that enters the body, whether inhaled with the air we breathe, food that we eat, or anything that is in contact with our skin is sampled by our body's antigens. If a substance enters our body that is not natural (synthetic), or if it is not compatible with our blood type antigens, our antigens will sense it and send a signal that an intruder has entered the system. The B cells are the body's intelligence agency. They receive the message from the antigens and investigate the intruder. The antigens have marked the intruder, so the B cells find the substance and identify what type of intruder it is. The B cells produce an antibody for the intruder which encapsulates the substance. Then the T cells spring into action. They are the body's warriors. They locate the antibody coated substance, identify its type, and then initiate the inflammation to destroy it.

Once the substance has been destroyed, the immune system shuts the inflammation down by bringing in antioxidants to stop the atomic reaction. When the diet is low, or void, in antioxidants, there will be no antioxidants available to stop the inflammation. So, it will continue to rage out of control and start destroying healthy cells. Diabetes is a diet based disease. Improper diet over an extended period of time promotes the inflammatory response, and damage, especially when the diet is high in pro-oxidants (inflammation promoting substances), and low, or void, in antioxidants. Pro-oxidants (pro-inflammatory substances) are chemical additives found in prepared foods, sugar, high fructose corn syrup, wheat and some grains, dairy, saturated fats, caffeine, sodas and colas, artificial sweeteners, high glycemic index foods, and alcohol. Pollution and cigarette smoke (primary or secondary) are pro-oxidants as well.

Inflammation, also known as oxidation, also plays a part in the development of heart disease. If LDL (bad) cholesterol is oxidized (altered by inflammation) the LDL cholesterol becomes stickier, and more likely to stick to artery walls and form plaque. One might ask how any of this could have come about. History shows that just over 100 years ago people ate eggs, bacon, red meats, potatoes, gravy, real butter, raw milk, and a wide variety of bakery products every day. Yet diabetes and most of the other chronic diseases were rare; many unheard of. The industrial revolution has to be given some credit for the changes that might explain how this has come to be. One hundred years ago people lived in very small communities that were fed by small organic farms near their town. Cattle were grass fed, were not fed growth hormones or antibiotics, and the meat was not injected with nitrates or nitrites. Crops were grown without pesticides, herbicides, and chemical fertilizers. Crops were not genetically engineered. Milk was not homogenized or pasteurized. Flour was not processed. Chemical food additives were not used.

The processing of flour began around the turn of the 20th century. Processing flour strips the flour of all its nutrients and fiber, leaving the equivalent of pure sugar. Bleaching of flour improves its color. Whiter flour sells better. The bleaching process produces a chemical that is left in the flour called alloxan. Alloxan is the chemical that scientists inject into laboratory rats to make them become diabetic. It kills the beta cells in their pancreas. Grains, especially wheat, are toxic to some blood types. Eating wheat will cause immediate weight gain for all blood types; and will cause insulin resistance for most blood types. The diet 100 years ago was very low in grains like wheat. Over the past century the amount of wheat consumed in the average diet has increased dramatically (from 1% to over 50%). Today the majority of processed foods are grain based. Mid-twentieth century, extensive genetic engineering began on many food crops, especially wheat, soy, and corn; which has altered them very severely; severely reducing their nutritional content, and rendering some harmful to our health (wheat, corn, and soy).

The genetic engineering of wheat has made producing massive crop volumes on less land possible. The wheat crops are disease, drought, and insect resistant, and much easier and cheaper to harvest. Unfortunately, the scientists did not think to check the changes in the genetic structure with the risks to the health of the consumer. Wheat, corn, and soy are all highly engineered, and now detrimental to human, and animal, health. Wheat is a major cause of weight gain, diabetic control issues, and a major cause of inflammation. It is a common practice for bakeries to add substances (additives) to bread to soften the crust. The additive raises the glycemic index of the bread to equal that of pure sugar, or higher. All natural breads will have a very hard crust. The bakeries are not required to list the substance on their labels. Also, a law was passed that forces bakeries to use bromide in their baking process. Bromide is a toxin that accumulates in the body; it is particularly problematic to thyroid function. Wheat contains lectins, and gluten, which are very detrimental to diabetics. They are credited as being one of the primary contributors to the manifestation of diabetes and 30 other chronic diseases. You will learn much more about this in the Lectins and Gluten section found in Step #6 of this program.

Today's wheat is a far cry from what our ancestors ate 100 years ago. Wheat has grown from the few original strains to over 25,000 strains today. The modern strains of wheat are incapable of growing unaided in the wild. The scientists neglected to consider the health consequences of eating these newly engineered crops. The engineered crops are up to 50% lower in nutrition, and cause major changes in how the food reacts in the body. They raise blood sugars faster and higher, and invoke a greater insulin requirement/response; more than any other carbohydrate. Wheat maintains blood sugars at a higher level longer than any other carbohydrate. Many diabetics have experienced high blood sugars for as long as 12 hours after eating pizza. It also means that wheat will invoke a spike/crash reaction in blood sugars; more than any other carbohydrate. That means that more fat is deposited from wheat than any other carbohydrate. Wheat is wheat, which means that it will nearly double blood sugars regardless of what type of wheat it is; stone ground, whole wheat, 7 grain, high fiber, low fiber, or white bread. All wheat contains amylopectin A, which is a starch granule that invokes rapid blood sugar increases. So far, the scientists' efforts to genetically engineer amylopectin A to reduce the starch content in wheat have failed. Add to that the fact that the consumption of grains, especially wheat, grew from a very low percentage of the food consumed daily, to the highest percentage of food consumed daily. Think about it, wheat is in nearly everything we eat. If it isn't a wheat product, it contains additives derived from wheat. This massive increase in consumption, along with the negative effects due to engineering of the wheat crop, is creating a population with run-away obesity. Engineered wheat impacts (damages) virtually every organ in your body. From your skin (which is also an organ), deep within the cavity of your body (intestines, liver, kidneys, spleen, thyroid gland, heart, and even the brain).

To make matters worse, the Food and Drug Administration (FDA), in their dietary pyramid and countless other publications, repeatedly promote the eating of large amounts of wheat and whole grains. The original recommendations were made over 80 years ago when we were eating the dozen strains of grains that our ancestors ate 10,000 years ago; not the 25,000 genetically engineered varieties of today. The dietary pyramid is hopelessly outdated and misleading. The massive amount of wheat in our diet is largely responsible for the obesity and massive growth in the number of diabetics and other chronic disease sufferers. Gluten in wheat is considered a villain in health related stories. But it is not the only one. The other 20 percent of non-gluten proteins include albumins, prolamins, and globulins, all of which vary from strain to strain. These substances are nature's way of protecting the wheat crop from pathogens and insects. They also control the reproductive process. Wheat contains a large mix of enzymes and proteins that inflame the intestines in humans; that can cause debilitating abdominal cramps, and/or diarrhea in those most sensitive to them. There are over a dozen other substances in wheat that can cause the production of antibodies; an allergic response. So wheat is a complex carbohydrate with gluten and bran. It contains amylopectin A, which gives wheat its sweet flavor and spikes blood sugars.

Prior to 1970, cattle spent over two years grazing on field grass before they went to market. Their meat contained less than 25% of the fat that is now found in commercial beef. Today they are fed genetically altered corn mash, given antibiotics and growth hormones. The meat is injected with preservatives when sent to market. Most commercially produced meat comes from cows that never leave the barn they were born in. It is said that if the cattle did not mature in the now common 6 month period, and butchered, that their diet would kill them. Their medications and dietary shortcomings are passed on in the meat that goes to market. Most pork, poultry, and turkeys never leave their barn as well. They too are fed genetically altered grain diets laced with antibiotics, growth hormones and other chemicals to fatten them up quickly for market. Their processed meats are then treated with preservatives. The antibiotics in meat are credited for the loss of beneficial bacteria in the gut, and a subsequent loss of immune function. The growth hormones are credited for young girls (as early as 7 years of age) going through puberty. The governments of numerous countries have expressed concern about the overuse of these substances. The overuse of antibiotics in feedlot livestock is causing the emergence of treatment resistant pathogens. The average farm has grown from an average of a few acres 100 years ago, to around 200 acres in 1970, to the present where many farms are over 7,000 acres. A yield of 30 bushels of corn per acre was the average yield around 1970, and now approaches 400 bushels of corn per acre. The corn has been genetically engineered to allow being planted very close together. The corn is more disease and insect resistant, and grows in a much shorter period of time. But it has less than half of the nutritional value that it did in 1970. Current estimates are that over half of the food produced today is genetically engineered. Conglomerate farming has neglected the soil, which has led to a depletion of the soil; meaning that crops are often deficient in primary vitamins and minerals. When the food that is produced is deficient in essential vitamins and minerals, the people that eat them become deficient as well.

Conglomerate farmers developed chemical fertilizers, herbicides, and insecticides that heavily coat the food that they produce; some of which is absorbed into the food, and still coats the food when it reaches the market to be sold. http://www.whatsonmyfood.org publishes the amount of pesticide residues found on food. They report that strawberries averaged different pesticide residues on 691 of 741 berries tested, 14 of the 52 pesticide residues that were found on blueberries have been linked to brain development problems and reduced IQ’s. Cranberries commonly have 6 hormone disruptors, which are linked to cancers, obesity, and developmental disorders. Conglomerate farmers practice a mono-planting practice; which means that they grow the same crops year after year in the same field. Previously, farmers rotated crops to rebuild the soil. Our drinking water contains over 700 trace chemicals; one of which is atrazine which is a known endocrine hormone disrupter. Atrazine is banned in Europe. Pesticides can drift on air currents, in streams, rivers, lakes, and the ocean; they commonly are found in ground water and soil, on wildlife, and in fish. It is estimated that the average child gets 5 or more servings of pesticides every day. Currently nearly 890 million pounds of pesticides are applied to crops in the United States alone; which equates to approximately 3 pounds per person.

During World War II many women went to work in factories to help support the war, which triggered a change in lifestyle that remains today. Because women were unable to spend as much time in the kitchen cooking, many new products found their way into the market. Processed foods were invented during the war to feed our soldiers overseas. The genetically altered crops now go to processing plants, where they are cooked at very high temperatures for canning. The very high temperatures destroy the enzymes that otherwise would aid in digestion. Boiling removes the water soluble vitamins, and the high temperatures destroy most of the other enzymes and nutrients. During the processing of the food chemical additives are added to enhance flavor, texture, color, and to preserve the food. These additives cause inflammation. They are pro-oxidants. So your food is genetically engineered; which reduces the nutritional content. It is grown in vitamin and mineral depleted soil. It is coated with insecticides, herbicides, and chemical fertilizers. Then it is sent to a processor that boils out the vitamins that did survive to market. The high temperatures destroy the natural digestive enzymes, and most of the other nutrients. Finally it is loaded with chemical additives and preservatives, and placed in a plastic lined can. It is any wonder that we now have an epidemic of chronic diseases and obesity.

Because crops are shipped greater distances today, the fruit and vegetables are picked well before they are ripe. They are shipped in specialized containers that expose them to gasses that slowly ripen them while in transit. Unfortunately, much of the flavor, vitamins, minerals, and enzymes are substantially lower. Then the insecticides are sealed in by a wax coating that further extends the shelf life of the fruit.

Midcentury (20th century) the Federal Government classified the trace minerals in salt as impurities. The importance of trace minerals were not understood at that time. The salt industry discovered that by processing the salt, they could remove the trace minerals. Selling the trace minerals separately yielded more income than selling the original salt. They then began to add additives that improved the flow of salt, and prevented clumping. They also began to add potassium iodide. Many of the additives they use are now associated with the development of Alzheimer's disease and others. The processing of salt involves heating the salt to extreme temperatures that alters its basic chemical makeup. The body is no longer capable of utilizing table salt, and sodium deficiencies are becoming more common. Your body requires a small amount of sodium every day, just as it requires other essential vitamins and minerals; but it must come from sea salt and never table salt.

Sugar processing also started during that period. Originally, the process of extracting sugar from sugar cane, or sugar beets, was a very complex and labor intensive process. Norbert Rillieux, born in New Orleans, Louisiana, was the inventor of the current process for processing sugar. His invention is an evaporator that nets a nearly 100% pure sugar; a pure refined carbohydrate. Molasses, minerals, and all other non-sugar substances are removed. Nature builds certain life forces into everything that grows. These life forces provide all of the enzymes, minerals and other natural substances that are needed to digest the food item. Processing, whether it be salt, sugar, dairy, or other foods, removes these life force ingredients, which not only makes it very difficult for the body to digest, but can actually make the food item a very mild form of poison. They will promote disease formation; no longer prevent it. Your body is not capable of utilizing refined carbohydrates when the natural life forces are not present. Your body is unable to digest pure refined sugar. When your body is unable to digest pure refined sugar it produces a toxic metabolite, called pyruvic acid that accumulates in your brain and central nervous system. Abnormal sugars accumulate in the bloodstream in the red blood cells. These abnormal sugars interfere with normal body cell function, which become oxygen starved. They begin to die off. This is the basis for the formation of degenerative diseases. Likewise, the body cannot utilize processed table salt. Table salt will not dissolve in body fluids as is necessary to be utilized. Food processors have begun adding massive amounts of sugar and table salt to their processed foods. The average American now eats more than their body's weight in sugar annually. Some food processors and fast food chains have now realized the value of using sea salt instead of table salt.

Millions are eating processed foods, dairy, wheat, cereals, and meat products every day. They believe that they are eating a healthy diet. They are completely unaware that they are slowly setting up the conditions that will promote the manifestation of chronic diseases; like diabetes. As stated, the additives in the processed foods cause inflammation, which causes vitamin and mineral deficiencies. Add to that the fact that the food supply is no longer vitamin and mineral rich. When deficiencies develop, the body can no longer produce the amino acids, hormones, and enzymes that it needs to perform many basic functions.

Amino acids are highly dependent upon a full complex of vitamins and minerals in order to be produced or to function. Even one deficiency causes a cascade of issues, because vitamins are highly dependent upon other vitamins in order to benefit the body. The average diabetic is deficient in 10 or more vitamins and minerals. Amino acids are responsible for many functions important to diabetics, such as glucose management, insulin management, depression, digestion, weight management, skin issues, and many thousands of others. Amino acids are the building blocks for every cell in the body. They are responsible for the production of many hormones and enzymes as well as the production of some vitamins. Without a proper amount of amino acids, the risk of health related complications skyrocket. Overall health begins a downward spiral.

To protect itself from chemical additives, your body produces mucus which coats the intestines to protect its delicate lining. Some blood types are more prone to overproduction of mucus than others. The mucus coats the villi, which are very tiny hair-like tubules that protrude from the intestine walls that absorb nutrients and transfer them into the bloodstream. Consequently the absorption of nutrients is impaired. This mucus can eventually harden and create havens for Candida and parasites to colonize. A combination of doctor prescribed antibiotics and meat laced with antibiotics causes a loss of beneficial bacteria in the gut; which is the foundation of the immune system. The mucus plaque further adds to the destruction of beneficial bacteria. Dairy produces massive amounts of mucus in the human body; not just in the intestines. The average diabetic eats less than half the fiber that their body needs. Consequently, the LDL (bad) cholesterol will rise; because fiber removes LDL cholesterol from the intestines. The liver produces HDL (good) cholesterol, places it into the bloodstream, where it travels, collects LDL cholesterol, and returns it to the liver. The liver places the LDL into the bile fluids and discharges it into the small intestines to be expelled. If inadequate amounts of fiber are present the LDL will be reabsorbed into the bloodstream. Fiber also helps to remove the accumulated mucus plaque.

In the late 1800's Louis Pasteur developed the process of pasteurizing food. Pasteurizing was developed to kill certain pathogens found naturally in food. It kills bacteria, but does not kill all living organisms. Unfortunately, it kills beneficial bacteria as well. It also destroys the life forces, previously mentioned, that provide the tools needed by your body to digest the food item. Pasteurization increases the shelf life of food. Pasteurization kills the digestive enzymes that nature puts in dairy that enables your body to digest it. Your body must instead produce alternate substances to digest it. Nothing your body produces to offset the lost benefits of the natural life forces work very well. Lactate intolerance is now very common, because of the loss of these natural life forces. Sodium deficiencies are now also becoming more common, despite the massive amounts of table salt in processed foods. Processed salt will not dissolve properly in your body's fluids. It becomes a mild form of poison.

Around 1932 homogenization of dairy products was developed. The intent was to stop the separation of cream in milk to extend its shelf life. Homogenization breaks down the fat molecules in dairy into miniscule particles. Because these particles are so small they pass, undigested, directly into your bloodstream. They attach to the lining of your blood vessels and cause the formation of lesions. Over a 20 year period, ranging from the 1960's to the 1980's, Dr. Kurt A. Oster studied the effects of homogenization in the body. He conducted many autopsies with a focus on vascular damage. Dr. Oster reported finding these lesions in children as young as 7 years old. He was the first to link homogenization to the explosion of heart disease worldwide in countries that homogenize dairy. While, as expected, there are some scientists that argue the merits of his research, his findings are difficult to ignore. The explosion of heart disease began around 1932 only in the countries that homogenize dairy. The body attempts to repair damaged areas of blood vessels, due to these lesion formations and high blood sugars, by oxidizing cholesterol to coat the damaged areas. This collection of cholesterol, along with other substances, leads to the development of plaque, which leads to heart disease and strokes. Dairy, as stated, is the leading cause of the overproduction of mucus in the body.

Farmers began injecting chemicals in dairy cattle to increase milk production during the past century; along with feeding them antibiotics. These chemicals are found in the milk that is produced. As stated the antibiotics kill the beneficial bacteria in your intestines, which results in an impaired immune system. This is not a good thing for diabetics, because diabetics already have an impaired immune system.

Studies have shown that diabetes causes a shift in the balance of beneficial bacteria, neutral bacteria, and pathogens. The beneficial bacteria population is reduced as compared to normal. The cause of this shift is currently unknown. When the beneficial bacteria population is reduced the environment becomes favorable for the development of Candida overpopulations, parasites, and other non-beneficial bacteria. The result is an impaired immune function.

Later in the 20th century a corn based fructose sweetener was developed; known as high fructose corn syrup. Because it is very inexpensive its popularity with food processors has grown dramatically. Since fructose corn syrup is nearly 300 times sweeter than sugar, less of it is needed. High fructose corn syrup is a very powerful pro-oxidant. It promotes the inflammatory response described earlier. The use of saturated fats and oils (pro-oxidants) also grew in popularity; however, public pressure has substantially reduced the amount of it used in processed foods. As mentioned, during the development of processed foods synthetic (chemical) additives have become very common in processed foods. Their intent is to enhance the color, taste, smell, and texture of food. Additives that act as preservatives are found in nearly everything processed. Chemical additives create AGE's (Advanced Glycation Endproducts), a name given by scientists, in the body. They are very powerful pro-oxidants that damage organs, and accumulate throughout the body and joints. They have been identified as one of the primary contributors to the manifestation of most chronic diseases, including diabetes.

Pollution and cigarette smoke increases the body's production of cortisol, which triggers the release of glucose, especially during stress episodes, and contributes as a cause of insulin resistance. Stress levels were considerably lower 100 years ago. Stress is a normal part of everyday life today. Job stress is an ever increasing problem. During the past 120 years, which is a mere blink in human history, over 80,000 new industrial chemicals and pollutants have been introduced into our environment. Electromagnetic radiation is now found everywhere, and pollution is the rule instead of the exception; not just in the air, but in the soil, and waterways of the world. Mercury and lead are found everywhere, including in our bodies. Also, our genetically engineered food supply is basically nutrient void; especially the processed foods that we eat. Sleep deprivation and sleep disorders are now very common. Yo-Yo diets are very damaging and common. The use of stimulants, like caffeine, artificial sweeteners, and other recreational drugs are very common. Some believe that relationship stresses are much greater today than 100 years ago. Unresolved emotional issues dominate many lives. Excessive (extreme) exercise programs are more common. Consequently, the adrenal glands are in a constant state of high alert. Adrenal fatigue is a rapidly growing condition; some estimates are that 90% of the population suffers from adrenal fatigue to some degree.

Diabetics are dehydrated and do not realize it; because of erratic blood sugars. Lack of water to the brain is a complication of dehydration. The brain cannot function properly when dehydration causes higher concentrations of insulin and glucose. Lightheadedness results when hydration is out of balance, and when glucose levels are out of whack for an extended period of time. During the pre-diabetes stage of diabetes development, dehydration damages genetic material (DNA and RNA), which in turn contributes to the development of diabetes. The body cannot produce or manage insulin properly when dehydrated. Table salt, artificial sweeteners, and low sodium diets contribute to causing dehydration. The kidneys will reduce the amount of fluid in the body in an effort to balance sodium levels. The kidneys are very aggressive in the management of sodium and fluid levels in the body. When blood sugar levels are very high the kidneys become overwhelmed. They lose their ability to manage fluid levels normally, and fluid loss results, which flushes some of the excess glucose out of the body in the urine. Most diabetics have been dehydrated so long, that they do not realize that they are dehydrated.

The body adjusts to the conditions that prevail. Over time it becomes the new normal. Finally, links have been made between blood type and chronic diseases including diabetes. Type O's are prone to becoming diabetic if they eat a high carbohydrate diet including wheat, certain legumes, peanuts, and dairy over an extended period of time. Type A's are prone to developing diabetes if they eat dairy, a high protein diet, and wheat. Type B's are not as likely to develop diabetes as the other blood types, and type AB's display similarities to both type A and type B; however they are similar to type A's in their higher risk of developing diabetes. See the Blood Type and Diabetes section to learn more.

After reading all of this, it is no wonder that diabetes and other chronic diseases are on the rise. The degradation of health is unavoidable under the current conditions. The downward spiral is slowed by the use of medications, but it continues unless many lifestyle, and dietary, changes are made. For many years you have been eating what you believed to be safe and healthy. The average family eats cereal, toast, processed jams or preserves, and milk for breakfast; every day. Then many eat fast food, or they carry a sandwich (mostly white bread) for lunch; usually made with processed lunch meats. When they get home they open a can of vegetables, and sometimes fruit. They mix up a batch of instant mashed potatoes, or they make a large pot of pasta. They broil, fry, grill, boil, or bake red meat, pork, turkey, or chicken. All the while they are thinking that their diet is very healthy. The processed wheat in your breads, pastas, and cereals are like eating pure sugar. The lectins in wheat cause the production of false insulin that triggers the accumulation of fat and blocks its release. Your dairy is homogenized, and pasteurized. Your jams and preserves contain fructose corn syrup sweeteners, food colorings, sometimes artificial flavors, texture enhancers, and preservatives. Fast food is commonly attacked for their dangerous lack of nutritional value. Lunch meats are laced with antibiotics, growth hormones, nitrates, and nitrites. The meat, pork, poultry, and chicken that you are cooking for dinner, is also laced with antibiotics, nitrates, nitrites, and growth hormones. It contains up to 75% more fat than 100 years ago. Your canned vegetables are genetically engineered, and devoid of nutrients and enzymes because of the high processing temperatures.

They also may have trace amounts of fertilizer and pesticides, additives (including lots of sugar or fructose corn syrup, food coloring, texture and flavor enhancers, and table salt), and preservatives. The vegetables are up to 50% lower in nutrients from the farm. Unless the water in the can is used in a soup or stew, it is dumped out along with all the remaining water soluble vitamins. Broiling, grilling, and frying convert the fats into carcinogens, and destroy all living organisms that the body needs to digest the food. Frequently, they will have a soda with their meal. Sodas, if bottled or canned, are made with distilled water that strips the body of trace minerals. They contain food colorings that have now been linked to certain cancers. They contain phosphoric acid that causes the loss of calcium in the bones. They also contain trace elements of chemicals that are found in anti-freeze. Regular sodas are high in fructose, which causes a skyrocketing of triglycerides in the bloodstream. Nearly every home has at least one 12 pack of sodas in their pantry at any given moment. Bon Appétit.

Slowly, over an extended period of time, the body loses the battle against all of these combatants. It loses its vitamin and mineral stores, which leads to a decline in amino acid levels and function. Inflammation continues to destroy healthy cells, body fat slowly builds up, insulin resistance increases, and dehydration adds its negative effects. Blood sugars become more erratic, blood pressure and triglycerides rise. Cholesterol levels rise. Environmental factors, along with all of these other factors combine to cause the manifestation of chronic diseases. Years of eating foods that invoke a large insulin response is a primary cause of weight gain; especially in the belly area. Wheat accelerates the process. Excess insulin and excess glucose results in weight gain. Excess insulin will force excess glucose into storage and will block its release. Belly fat is different from the fat in the other areas of your body. It is called central or visceral fat by the medical industry; we call it Pot Belly. The visceral fat provokes inflammation, unlike the fat elsewhere. It also screws-up insulin responses, and metabolic responses throughout the body. Visceral fat is the cause of Man Boobs or Man Breasts, by producing large amounts of estrogen. It doesn't just sit there and look bad. Wheat gluten causes the destruction of the intestinal lining, which reduces the absorption of vitamins and minerals. The use of prescribed antibiotics, and over use of over-the-counter drugs, adds to the mix. The compromised immune system is under constant attack. The intestines are caked with layers of plaque that limit nutrient absorption. Inadequate amounts of fiber in the diet further complicate the issues.

Every cell in your body contains genes, which are strings of DNA, your genetic map. The entire collection of genes is called the genome, which acts as a combination of blueprint and owner’s instruction manual. Every feature of your body is determined by this blueprint; eye and hair color, height, weight, facial shape, down to how each cell in the body functions. The genes combine to form the complete package, from the smallest part to the entire package.

Certain chemicals and molecules can attach themselves to the genes. Nearly every cell in the body contains the entire genome, which means