There are two main types of diabetes, type I and type II. Type I
diabetes is characterized by the pancreas making too little or no
insulin. An individual with diabetes type I will have to inject
insulin throughout the day in order to control glucose levels.
Type II diabetes, also known as adult onset diabetes, is
characterized by the pancreas not producing enough insulin to
control glucose levels or the cells not responding to insulin.
When a cell does not respond to insulin, it is known as insulin
resistance. When a subject is diagnosed with type II diabetes,
exercise and weight control are prescribed as measures to help
with insulin resistance. If this does not control glucose levels,
then medication is prescribed. The risk factors for type II
diabetes include: inactivity, high cholesterol, obesity, and
hypertension. Inactivity alone is a very strong risk factor that
has been proven to lead to diabetes type II. Exercise will have a
positive effect on diabetes type II while improving insulin
sensitivity while type I cannot be controlled be an exercise
program. Over 90% of individuals with diabetes have type II.
Exercise causes the body to process glucose faster, which lowers
blood sugar. The more intense the exercise, the faster the body
will utilize glucose. Therefore it is important to understand the
differences in training with type I and type II diabetes. It is
important for an individual who has diabetes to check with a
physician before beginning an exercise program. When training
with a diabetic, it is important to understand the dangers of
injecting insulin immediately prior to exercise. An individual
with type I diabetes injecting their normal amount of insulin for
a sedentary situation can pose the risk of hypoglycemia or
insulin shock during exercise. General exercise guidelines for
type I are as follows: allow adequate rest during exercise
sessions to prevent high blood pressure, use low impact exercises
and avoid heavy weight lifting, and always have a supply of
carbohydrates nearby. If blood sugar levels get too low, the
individual may feel shaky, disoriented, hungry, anxious, become
irritable or experience trembling. Consuming a carbohydrate snack
or beverage will alleviate these symptoms in a matter of
minutes.
Before engaging in exercise, it is important for blood sugar
levels to be tested to make sure that they are not below 80 to
100 mg/dl range and not above 250 mg/dl. Glucose levels should
also be tested before, during, after and three to five hours
after exercise. During this recovery period (3-5 hours after
exercise), it is important for diabetics to consume ample
carbohydrates in order to prevent hypoglycemia.
Exercise will greatly benefit an individual with type II diabetes
because of its positive effects on insulin sensitivity. Proper
exercise and nutrition are the best forms of prevention for type
II diabetics. It is important for training protocols to be
repeated almost daily to help with sustaining insulin
sensitivity. To prevent hypoglycemia, progressively work up to
strenuous activity.
As with individuals with type I diabetes, carbohydrates should
also be present during training to assist in raising blood sugar
levels if the individual becomes low.
The information contained in this article is for educational purposes
only and is not intended to medically diagnose, treat or cure any
disease. Consult a health care practitioner before beginning any
health care program.
Friday, June 26, 2009
Discover the Positive Effects of Exercise for Diabetes Sufferers
Xylitol Glossary of Prevention and Benefits
Xylitol, a relatively new, natural preventative is relatively unheard of by the public, yet it affects our lives on an everyday basis. In fact, we are more familiar with it than we know-at least our bodies are. Our bodies produce about 15 grams of xylitol on a daily basis, and yet most of us do not know how beneficial it is to our bodies.
Only recently has Xylitol been used as the dominant ingredient in preventative solutions and medicines, but it is about time we understood what xylitol is and what it can do for us. In an effort to familiarize mothers; families; business men and women; and everyone with eyes, ears, mouth, and nose; with xylitol, I have formulated this article into a glossary of xylitol, its preventative power, and its other benefits.
Xylitol Summary
Xylitol looks and tastes exactly like sugar. It is a crystalline substance found not only in the human body but also in most fruits and vegetables. But it is totally sugar free. Its benefits are confirmed by doctors and dentists, and the FDA has placed it in its safest food additive rating. In addition, xylitol continues to receive endorsements from national and international dental and medical associations.
Xylitol has been found so beneficial that it has been made the leading ingredient in chewing gum, nasal spray, and often as a sugar substitute or a sweetener.
Preventative Power
Because xylitol naturally keeps bacteria from settling on sensitive tissue in the ears, nose, mouth, and throat, it is ideal for prevention of common problems experienced by children and adults alike.
Often bacteria really begins working in our mouths shortly after we eat, consuming sugars and producing acids which create dental caries and tooth decay, leaving a cavity close to the gums in the enamel of the tooth.
Simply using chewing gum not only with xylitol, but with xylitol as the leading ingredient prevents bacteria from eating at the teeth, keeping your teeth safe between brushes and flosses.
We may not know how much sugar is in everything we eat. Think about breakfast cereal, which is one of the most common breakfast foods for both children and adults. In the rare circumstance a cereal does not contain sugar, we may add it or have sugar in our coffee and tea instead. For the entire day that sugar in our mouths is preyed upon acid-producing bacteria. Even a xylitol natural sweetener will provide the preventative power your mouth needs throughout the day.
Another common problem is caused by post nasal drip. The fluid that drains from the nose often builds in the sinuses or the throat, creating the perfect breeding ground for sinusitis or sinus infection. A simple sinus headache, created by sinus pressure, may be on of the first sinus infection symptoms you notice. The nasal congestions may build to the point of experiencing more than just pressure and headaches. Nasal problems may lead to sinus surgery.
In addition to having a nasal problem or a sinus problem, an ear problem may also arise. The ear and the nose are connected by the Eustachian tube, which is also susceptible to fluid collection, especially with allergies or after bathing or swimming. Normally the fluid drains into the nose, but it sometimes gets caught and builds up, causing various forms of otitis media or ear infection. The adult ear infection and inner ear infection are other forms of otitis media and develop in similar ways.
The infections cause swelling and a terrible ear ache may form as the first ear infection symptom. We may not realize how simple prevention really is. We are used to washing our hand before every meal and when ever they get dirty in order to avoid germs and bacteria. Since bacteria can settle in our ears, nose and throat at any time, the use of a xylitol nasal spray on a regular basis is just as important as washing our hands in order to prevent the afore-mentioned symptoms and infections, including an upper respiratory infection.
Other Benefits
Because xylitol is sugar free, and because of the way xylitol is absorbed so slowly by the body, and only partially used, it contains 40% fewer calories than other carbohydrates-perfect for those concerned about net carbs.
Diabetics do not have to be deprived of sweeteners in their food. Sugar free sweetener helps to keep blood sugar low. In addition, xylitol helps influence low sugar alcohol levels. As you can see, xylitol is good for more than an earache.
New benefits and clinical studies will continue to surface, and a xylitol education is an important part of prevention. After all, prevention is the best medicine.
Health,Medicine and Glyconutrition: The Future Isn't What it Used to Be
This is what they call "Hope"?
We've all gotten used to the idea that certain maladies will be around for a while…like until the Second Coming. Maladies such as cancer, heart disease, diabetes, arthritis…and many more are expected to be around, in epidemic proportions, longer than we think we will be alive…and anyone who tries to tell us otherwise is looked upon with real skepticism. In fact, when anyone tries to tell us "there's hope" for such maladies as, say, diabetes, we are more likely to believe that the person is trying to sell us something…and usually we are right.
But, what's even worse is the fact that the "hope" we do receive is usually something like the following:
Studies show people at high risk for type 2 diabetes can prevent or delay the onset of the disease by losing 5 to 7 percent of their body weight. You can do it by eating healthier and getting 30 minutes of physical activity 5 days a week. In other words: you don't have to knock yourself out to prevent diabetes. The key is: small steps that lead to big rewards. Learn more about your risk for developing type 2 diabetes and the small steps you can take to delay or prevent the disease and live a long, healthy life.
Of course, this is good advice. No denying it. As a medical doctor, I had to dispense advice like this for years, for diabetes and other conditions. Funny, as good as it is, I NEVER saw anyone become ecstatic, do cartwheels or celebrate because they had just received such counsel. Why? BECAUSE WHAT WE REALLY WANT FROM THE MEDICAL WORLD IS A CURE!
And why not? It just doesn't seem fair that the only real answer to conditions like diabetes or obesity is the "hope" that we stop eating almost everything we enjoy, sweat till we drop, "pop" prescription pills 'till we're bloated, and think positive…forever.
A new future?
So, of course, I was skeptical too when I began to hear the claims associated with glyconutrition. As a long time medical professional and scientist, I know that "claims" are easily made… And who ever heard of "glyconutrition" anyway?
In 1999, the Nobel Prize for Medicine was awarded to Dr. Gunter Blobel for his work in the science of Glycobiology (the biology of glyconutrition). Out of the last eight Nobel Prizes awarded in medicine, four Nobel Prizes have been awarded for discoveries made in this ONE field. Believe it or not, this field (glyconutrition) affects maladies such as diabetes, cancer and heart disease directly. Why? Because, eight sugars have been isolated for their support of the immune system and cell communication. Additionally, human life cannot be supported without them.
This information got my attention. When a single Nobel Prize is won in medicine, everyone is paying attention. When four of them are won in the SAME field, as in this case involving glyconutrition, the medical world is "on fire" with the news.
As that information made its way through the medical world, other issues made the news too. For decades the American Medical Association, the powerhouse of medical professionals, taught that nutritional supplements were not necessary for good health. But, in June 2002, the AMA admitted that nutritional supplementation was vital to good health and helpful in treating diseases.
Also, the prestigious MIT published its findings. It wrote that these "sugars" were one of ten technologies it believed would change the world in the next decade. Nutritional supplementation was again vital to the conventional medical world…and at the center of the storm was glyconutrition.
But, what really jolted me professionally was this: Until these discoveries, scientists had NO idea how the cells of your body could tell the antibodies of your body you had an infection and that they had to "get on over here" to deal with it. Until these discoveries, scientists had NO idea how the cells of your body told the rest of your body that they needed nutrition, oxygen, waste elimination, infections healed…and a thousand and one other necessary functions of every cell. Goodness! We in the scientific world hadn't known just exactly HOW even aspirin made its way to that nasty headache of yours. We just knew it worked. So, we prescribed it.
Sugar? Say it ain't so, doc!
But, my attention was riveted to the news that scientists like Dr. Gunter Blobel had discovered what it was that let the cells COMMUNICATE with the other systems of the body. And would you believe it? What he found was amazing. Sugar…SUGAR! (Glyco = Greek for "sugar") No…not table sugar (else diabetics wouldn't be so excited over this new-found help for their diabetes). There are over 200 sugars in nature but, eight of them are VITAL to our good health. In fact, eight of them are the glyconutrition "backbone" for helping the body prevent or heal:"
auto-immune diseases such as diabetes, psoriasis
" overactive immune disorders such as allergies and asthma
" under active immune disorders such as cancer, TB, strep
" inflammatory disorders such as colitis, ulcers, Fibromyalgia
" other conditions such as Alzheimer's, infertility, heart disease
Suddenly, the medical world was on fire over glyconutrition. The "anecdotal evidence" concerning glyconutrition is mounting rapidly as people are finding conditions which have long grieved them…to be a thing of the past. For so many, the expectation for the future is not a "long, long, road" fraught with impossible dieting, grueling workouts, thousands of dollars of prescriptions, and the need to dream positively. People are getting relief - from diabetes, heart disease, cancer, allergies, and many others - with glyconutrition…and without prescriptions! (Glyconutrition products are NOT prescription items…they're food.)
Oh yes. I almost forgot. If you go to your doctor and he isn't aware of glyconutrition, don't panic. Your poor doctor CANNOT possibly keep up with all of the signs, symptoms, conditions, and their myriads of treatments, chemical make up and complications associated with thousands of maladies and the millions of prescription antidotes for those maladies. I couldn't as a doctor, and I had several DECADES of experience in the field. "Been there … done that" as they say.
Incidentally, doctors don't usually find out first what works. They're just too busy being overwhelmed with the medical conditions they face, day to day. They usually find out like everyone else…They read about it or attend some seminar. Often, the marketplace produces antidotes - or research finds the right treatment, as in this case - long before they do. But, I can tell you this. Glyconutrition is helping conditions as diverse as diabetes and Alzheimer's … and a lot of people have hope that these conditions CAN be and are being…overcome…
Suddenly, the future isn't what it used to be…
About the author:
Dr. Robert Gamble is retired from a very successful Cardio-Thoracic surgical career spanning three decades. He is now active in researching medical issues such as glyconutrition and offers his insights for public benefit. Glyconutrition: This new science is sending shockwaves through the entire medical industry and may be the missing link between health and disease. For information and business opportunity http://www.glycoshare.comor call toll free1-866-735-5871.
Medical Alert Jewelry: A Life Saving Fashion Statement
No one really wants to be labeled as “different.” And certainly, no one wants to create that label and apply it to him or herself. But many medical conditions require some form of identification indicating that such a condition exists and must be considered in the case of an emergency. Thus, millions of people with hundreds of medical conditions must advertise that fact simply to protect themselves. For many, jewelry is the chosen medium.
Fact: Up to 15% of the population of the United States could experience a life-threatening reaction to foods, drugs, insect bites or latex.
Fact: Many diabetics suffering from hypoglycemia (low blood glucose) have been mistakenly identified as being drunk.
Fact: Over 400 Americans die annually from an allergic reaction to penicillin.
Given these and many more related statistics, the need for proper medical identification is critical. But in an image conscious society, clunky bracelets or dog tags may offend the fashion sensibilities of some while the overt labeling of medical conditions may be threatening to others. That is why manufacturers of medical jewelry are looking for a balance between the necessity of clear communications and a desire for attractive accessorizing.
It would be easy to hide identification for a medical condition in a wallet or handbag but in an emergency a visible and obvious message will assist medical personnel to make fast and accurate assessments. Jewelry, by its nature, is an adornment designed to flatter and draw attention to its wearer. A 10KT or 14KT gold or sterling silver charm, pendant or locket that also spotlights medical data can be quite attractive while helping to avert a tragedy.
Teens can be especially sensitive to their appearance and to the opinions of other teens. They can also be more apt to take risks because of these concerns. A young diabetic or epileptic may be willing to compromise their safety by avoiding the use of identification, even in the form of attractive jewelry, if they feel it makes them look “un-cool.” There are some jewelry pieces however that can gain the proper attention, if necessary, without appearing “dorky.”
Delicate ankle bracelets with a dangling charm or a small engraved plate are very acceptable jewelry accessories for teen girls. Lovely beaded bracelets are also fun, decorative and fashionable and will complement any style rather than compete. Boys can also accessorize discretely with a sports wristband band or handsome watchband. These pieces can be as simple or elegant as the wearer wants and many manufacturers produce medical jewelry with a keen eye on fashion and style trends.
No one should be embarrassed or ashamed because they have a particular condition. That doesn’t mean that they should be forced to broadcast that condition to the world by wearing identification that is unattractive and obvious. Medical personnel are trained to look for medical I.D. and jewelry, no matter how discreet, and these pieces will be one of the first places they will look for medical info. Anyone with medical issues has a responsibility to themselves and to their family to provide the information that will protect them if they are unable to properly communicate. But they can still look sharp at the same time!
Put on a Party that Everyone Can Enjoy -- Even Guests with Diabetes
(ARA) – People who have diabetes -- a disorder of the metabolism, in which their body has trouble converting food into energy -- must pay close attention to everything they eat. Their bodies do not have the mechanisms necessary to properly regulate their blood sugar levels.
Diabetes affects about 17 million Americans so chances are good someone who has the illness will attend your next party. Since you don’t want anyone to feel left out, here are some tips to help you plan a party every guest will enjoy:
* For the main meal, offer your guests variety. Have fish, poultry and lean cuts of beef, veal or pork available so there will be something for everyone. Remove the skin -- which is high in fat -- from poultry. This will benefit not only diabetics, but everyone at your party.
* Instead of creamy mashed potatoes, which are high in carbohydrates, offer a variety of grains and fresh vegetables for side dishes. Those items are all on the Diabetic Food Pyramid and good for everyone. Keep in mind, basic foods are always the safest. Avoid sauces, and casseroles, especially those with cheese and cream sauces.
* For dessert, provide your guests with healthy, low-carb alternatives to the sweet holiday treats. Put out platters with bagel chips, pretzels, low fat crackers, raw fruits and vegetables.
“People with diabetes must avoid foods high in carbohydrates because they send the body’s blood sugar levels soaring,” says Gary Janson, president of American Medical Supply, a Florida-based diabetic supplies company that serves clients in all 50 states. “When you eat, your body breaks down all carbohydrates, and some portion of proteins, into a sugar substance called glucose. The hormone, insulin, directs glucose to enter the cells, creating energy.”
In a regular, healthy person, the body carefully monitors the amount of sugar which is circulated in the blood and removes it when high levels are detected. Diabetics’ bodies either produce inadequate levels of insulin or none at all, so their blood sugar level is chronically high. Over time, patients with diabetes can develop such complications as blindness, kidney disease, nerve damage, heart disease, stroke, increased risk of infections or even amputations.
People who have diabetes should regularly check their blood sugar levels. The cost of testing supplies can exceed $1,200 a year for someone who tests their blood sugar three times a day. While Medicare and most third party insurers cover some of the cost, patients can incur substantial out-of-pocket expenses while waiting for insurance reimbursement.
To help patients avoid this expense, companies such as American Medical Supplies specialize in taking the hassle out of ordering and paying for supplies by billing insurance providers and Medicare directly, with no upfront cost to the patient.
For more information or to register with American Medical Supplies, call (800) 856-7999 or go online at www.AmericanDiabetic.com.
Courtesy of ARA Content
SIDEBAR
When it comes to diet, here are some things people with diabetes need to keep in mind -- not only during the holidays, but throughout the year:
Foods that must be avoided:
* Sugar
* Sweets
* Honey
* Jam and Jellies
* Cakes and Pastries
* Sweetened Juices and soft drinks
* Fried food
* Fermented foods
Foods that can be eaten in moderate quantities:
* Fats
* Nuts
* Cereals/Roots/Tubers
* Pulses
* Fruits
* Milk Products
* Meat Products
* Eggs
* Artificial Sweeteners
Foods that are always safe:
* Vegetables
* Green Leafy Vegetables
* Spices
* Food high in fiber content
How Does A Person Acquire Diabetes
Diabetes is a condition where the body, or to be precise the pancreas, loses its ability to create insulin, the chemical necessary to regulate blood sugar levels. As we take in food, a substance called glucose enters through the bloodstream, and it is insulin's role to make sure that that glucose is carried to different parts of the body, in turn fuels us with the energy we need. Diabetes is often considered as a silent disease, much like cancer and nearly five out of ten people are unaware that they have diabetes.
So how did we get such a disease? A known fact about diabetes is that it can be hereditary, especially if a family member has a history of diabetes. Obesity is also one of the most common factors, leading to the lack of exercise and high blood pressure levels. US studies have shown that diabetes can also develop when a mother gives birth to a child who weighs more than 9 pounds.
There are two types of diabetes: The Type 1 diabetes inflicts mostly children when the pancreas completely loses its ability to secrete insulin. Common diabetic symptoms include excessive thirst, frequent urination and continued weight loss despite of excessive hunger. They begin to be insulin dependent and its dire results may also include blindness and amputation of certain limbs in the body.
Type Two diabetes is far more common than Type One. Its symptoms may include those of Type One, but its leading concern is that nearly half of diabetics may not be able to have such symptoms and the cause of hereditary diabetes to children. They are often considered as non-insulin dependents, in which an excessive secretion of insulin passes through the bloodstream, causing the body to develop a high resistance to the chemical. The end result would be the high blood glucose content, which can be treated with regular exercise and a high protein diet of starch and carbohydrates.
Sadly, there is no absolute cure for diabetes of any type. The only recommendation from doctors is to prolong life, making sure that they would still continue to live normally. In the US alone, nearly 200,000 deaths per year has been reported due to diabetes.
In order to cope with diabetes, it is important to maintain their weight and exercise regularly. Alcohol consumption can be regulated to its utmost maximum, better if cut out completely and smoking is an absolute health risk to both the lungs and diabetics. Regular visits to the doctor are an absolute must in order to check and make sure that their blood glucose levels are on tract. Family encouragement can also do wonders for those suffering from diabetes, helping them that there is always a way to surpass diabetes without the fear of death. It helps increase the quality of life among family members with diabetes.
About the author:
Charlene J. Nuble 2005. For up to date links and information about diabetes, please go to: http://diabetes.besthealthlink.net/or for updated links and information on all health related topics, go to: http://www.besthealthlink.net/
Tuesday, June 23, 2009
Health Benefits of Olive Oil
Why should you use olive oil? Well there are several reasons. Substituting olive oil, a monounsaturated fat, for saturated fats or polyunsaturated fats can:
• Reduce blood pressure
• Inhibit the growth of some cancers
• Benefit people at risk for or with diabetes
• Lessen the severity of asthma and arthritis
• Actually help your body maintain a lower weight
HEALTHY HEART BENEFITS
Atherosclerosis, also called hardening of the arteries, occurs when particles of LDL cholesterol stick to the walls of the arteries. Eventually these particles build up and form plaque. This plaque narrows the blood vessels and increases the work load of the heart in an effort to get oxygenated blood to the entire body. The result can be a heart attack or stroke.
Olive oil is rich in monounsaturated fat and antioxidants like chlorophyll, carotenoids and vitamin E. Scientists have identified a compound in olive oil called oleuropein which prevents the LDL cholesterol from oxidizing. It is the oxidized cholesterol that sticks to the walls of the arteries and forms plaque. Replacing other fats in your diet with olive oil can significantly lower blood pressure and reduce the risk of heart attack.
CANCER INHIBITOR
A study published in the January 2005 issue of Annals of Oncology has identified oleic acid, a monounsaturated fatty acid found in olive oil, as having the ability to reduce the affect of an oncogene (a gene that will turn a host cell into a cancer cell). This particular oncogene is associated with the rapid growth of breast cancer tumors. The conclusion of the researchers was that oleic acid when combined with drug therapy encouraged the self-destruction of aggressive, treatment-resistant cancer cells thus destroying the cancer. Olive oil has been positively indicated in studies on prostate and endometrial cancers as well.
Unlike other fats, which are associated with a higher risk of colon cancer, olive oil helps protect the cells of the colon from carcinogens. A study published in the November 2003 issue of Food Chemistry Toxicology suggests that the antioxidants in olive oil reduce the amount of carcinogens formed when meat is cooked.
BLOOD SUGAR CONTROLLER
Diabetics or those at risk for diabetes are advised to combine a low-fat, high-carbohydrate diet with olive oil. Studies show this combination is superior at controlling blood sugar levels compared to a diet that consists entirely of low-fat meals. Adding olive oil is also linked to lower triglyceride levels. Many diabetics live with high triglyceride levels which put them at risk for heart disease.
ANTI-INFLAMMATORY PROPERTIES
The body uses the healthy fats in olive oil to produce natural anti-inflammatory agents. These anti-inflammatory agents can help reduce the severity of both arthritis and asthma. Uninflammed cell membranes are more fluid and better able to move healthy nutrients into the cells and move waste products out. A lower incidence of osteoporosis and dementia is found in areas where people consume large quantities of olive oil.
A FAT THAT HELPS YOU LOSE FAT
Sounds impossible, right? A study conducted on eight over-weight men published in the September 2003 issue of the British Journal of Nutrition yielded results that indicate a significant loss of body weight and fat mass can be achieved without increasing physical activity and making only one change in eating habits: the substitution of olive oil for saturated fats. The eight men were divided into two groups and for four weeks ate similar foods with the exception that the first group ate more saturated than unsaturated fats. The second group consumed the same number of calories as the first group, but the fats were mostly monounsaturated fat (olive oil). At the end of four weeks, the men from the second group were lighter and had a lower body-fat index than the men who ate the saturated fats.
IMPORTANT INFORMATION ON BUYING AND STORING OLIVE OIL
Exposure to light and heat can turn olive oil rancid. This destroys the healthy, antioxidant properties of the oil. Look for olive oil that is sold in darkly tinted bottles. Also, look carefully at the display in the grocery store. Are there glaring lights or sunny windows nearby? If so, you will want to check out some different stores. My favorite grocery store keeps the olive oil on the shelves closest to the floor and away from the fluorescent lights.
When you get home, find a dark, cool cupboard for storage. One suggestion is to pour some of the oil from the original container into a smaller container. The original container can be kept in the refrigerator for maximum protection. (The oil will become cloudy and more solid in the refrigerator.) The smaller container you select for your weekly supply of olive oil should be opaque and have a tight-sealing lid. Exposure to air is another enemy of the fragile antioxidants.
Confused about the different grades of olive oil? Extra-virgin olive oil is produced from the first pressing of the olives. It has the lightest flavor and contains the richest array of antioxidants. The next pressing of the olives produces fine virgin oil. Refined means that chemicals were used to extract the oil instead of pressing. Avoid refined olive oils. Pure olive oil is a blend of refined and virgin olive oils. I don’t recommend pure grade either. If you see the words cold pressed on a bottle of olive oil that means heat was not used when extracting the oil. Remember, heat destroys antioxidants, so cold pressed is a good thing.
One last thought on this subject. If you are considering switching to olive oil from other oils, you might be shocked when you first look at the differences in price. I’m a serious bargain hunter. I always buy generic and look for bulk discounts whenever possible. But even the most determined penny pincher understands that there are simply some things that are worth the extra money. Olive oil is one of them.
About the author:
Bio Jean Fisher is a former elementary teacher turned web publisher. At www.whatsfordinner.netshe and her partner, Pam Pour, offer solutions for busy families. "What's For Dinner?" is a free service that suggests one delicious meal seven days a week, provides you with an organized shopping list that can be customized to include all your shopping needs, plus two stimulating table topics and one educational after-dinner activity for each day. As one happy visitor commented, "It's everything you need all in one place!" Come see for yourself, there is no registration required. www.whatsfordinner.net
The Benefits of Whey Protein
The benefits of whey protein are so numerous and apply to so many different groups of people, that listing them all would be quite a large undertaking. In the sense of an overview, the benefits of whey protein make it an excellent choice for individuals of all ages who struggle to maintain a healthy diet and to improve their overall health.
Providing all of the essential amino acids, which are the building blocks of healthy muscles, nails, skin and other connective tissue, whey protein not only is almost completely devoid of cholesterol but aids in the removal of “bad” cholesterol from the body. Whey protein has the ideal combination of amino acids to help improve body composition and enhance athletic performance.
Whey protein is an excellent source of the essential amino acid, leucine. Leucine is important for athletes as it plays a key role in promoting muscle protein synthesis and muscle growth. Whey protein is a soluble, easy to digest protein and is efficiently absorbed into the body.
It is often referred to as a "fast" protein for its ability to quickly provide nourishment to muscles. The body requires more energy to digest protein than other foods (thermic effect) and as a result you burn more calories after a protein meal. Whey protein is an excellent protein choice for cancer patients as it is very easy to digest and very gentle to the system.
Whey protein may be added to a wide variety of foods and beverages to increase the protein content without affecting taste. Healthy nutrition practices have been shown to play a role in helping to manage, and possibly prevent, the onset of type-2 diabetes. Whey protein, a high quality, high biological value protein, is a good choice for diabetics who need to carefully manage food intake.
A recent study in Europe compared whey protein to casein, the primary protein in milk. They found that older men who consumed whey protein showed greater protein synthesis, or growth, which helped limit muscle loss over time.
About the author:
Whey Protein Info provides detailed information about whey protein powder, drinks, concentrate, and best whey protein, as well as the benefits of whey protein and other helpful whey protein facts. Whey Protein Info is the sister site of Home Gyms Web.
Redeeming Unsaturated Fat
The most dreaded word in many dieter’s vocabulary is ‘fat’. It is not uncommon to hear a dieter discuss their avoidance of eating fat as if it were something thoroughly unwholesome, or even life-threatening, like an allergen, or a contagious disease.
In one way, this impassioned hatred of fat is positive. It reflects a generally understood medical truth that overindulging in fat-rich foods often causes unwanted, and unhealthy, weight gain.
However, in another way, this fat-phobia is potentially dangerous, because awareness of fat is not enough; an understanding of how fat influences weight gain and overall health is required. Unfortunately, those who dread and avoid all fat “as a rule” are overlooking an important difference between saturated fat and unsaturated fat.
Saturated fat is often the real culprit when it comes to unwanted, and potentially unhealthy, weight gain. These types of fats, which are solid at room temperature, initiate the production of LDL cholesterol, or “bad cholesterol”. In addition to weight gain, as cholesterol increases, so does the risk of heart disease. In fact, saturated fats increase LDL cholesterol disproportionately more than dietary cholesterol itself; that is how powerfully bad it is to the human body[i]. Dreading and avoiding this kind of fat is therefore quite intelligent.
Some dieters, however, are motivated less by concerns about high cholesterol and heart disease than they are about cosmetic weight gain. This is not a criticism; the adverse health effects of excess weight are well documented, as are the emotional traumas and social stigmas that tragically affect tens of millions of overweight people, especially children[ii].
Unquestionably, an excess intake of saturated fat is linked to weight gain. This is because a fat gram contains more than twice the amount of calories as a protein gram – 9 calories versus 4 calories[iii]. As a result, dieters can eat more than twice as many protein grams as fat grams to achieve the same amount of caloric intake. For dieters who are steadfastly watching every calorie, this 125% calorie difference between protein and fat can have an enormous impact.
Fat cells, once created, cannot be removed[1]; they can only be made smaller through the body’s metabolic calorie-burning process[iv]. Since an individual’s rate of metabolism is determined largely by genetics, a dieter with a slower than average metabolism will spend months, perhaps even years longer struggling to shrink fat cells then would his or her metabolically-gifted counterpart[v].
It is quite easy to understand, based on the above discussion, why the very idea of fat is dreaded by dieters; both because of the health hazards it poses, and its capacity to create excess fat cells. And it is just as easy to understand why many people are so afraid of consuming this kind of fat that they strive to remove all fat from their diet. This, however, is a large nutritional oversight.
Fat is a macronutrient that the body requires for a number of important functions. Fat is a source of energy. It helps keep the body warm, it aids in the absorption of some vitamins, and helps regulate the proper functioning of the brain and nervous system[vi]. This appears, however, to be a contradiction.
On the one hand there are health and weight gain hazards associated with fat, and on the other hand, there are proven health benefits associated with fat. How can this be? The answer is easily understood when we differentiate between the two types of fat: saturated and unsaturated. The kind of fat associated with health hazards is the former; the kind that the body needs and uses effectively is the latter.
There are two sub-types of unsaturated fat: polysaturated fat, and monosaturated fat. Popular foods that contain polysaturated fat include safflower oil and corn oil, while monosaturated fats are found in such foods as olive oil and peanut oil. These unsaturated fats are those that provide the body with the most useful and efficient sources of fat that lead to the health benefits noted above.
However, though there is a clear benefit to eating unsaturated fats instead of saturated fats, both types continue to offer eaters the standard 9 calories per gram. As such, no eater should consume an excess amount of fat.
Equipped with the awareness and understanding that avoiding saturated fat is hazardous to health, and that there is such a thing as “good” (unsaturated) fat, it would be expected that most nutritional supplements on the market have created foods that reflect this understanding. This is, regrettably, not the case.
Most nutritional supplements contain some fat content; many even contain saturated fat for some inexplicable reason[2]. Tragically – and there is no other word – many dieters are deceived into eating self-described nutritionally intelligent foods that may be “low calorie”, and may even have some vitamins and nutrients, but they but they are adding to the individual’s limited capacity to ingest fat grams. Many people who seek to lose weight by eating nutritional supplements often gain weight. They erroneously believe it is the result of a slow metabolism, when the culprit is the amount of fat grams ingested.
Fortunately, there are several fat-free food supplements on the market today. There are several important benefits of this strategy that benefit dieters of all sizes.
The obvious benefit is that a dieter does not have to count fat calories when eating these nutritional supplements; they are 100% fat free, and do not add to their daily fat-intake limit.
Less obviously, however, is that a zero-fat nutritional supplement that contains protein can stimulate the digestive system and minimize fat storage. This is because the protein content can help regulate the body’s ability to effectively absorb the calories that it derives from carbohydrates and fats. For example, a dieter who eats a sugary, fat-filled cupcake can mitigate fat storage and increase nutrient utilization by eating it with a protein-rich nutritional supplement.
The world of nutrition has long since known the link between dietary fat and weight gain. Unsaturated fat can be a trusted ally in the fight against weight loss. Understanding how it differs from saturated fat helps demystify the stigma of unsaturated fats – a stigma that should be reserved for its unhealthy cousin, saturated fats.
ABOUT PROTICA
Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com
You can also learn about Profect at http://www.profect.com
Copyright - Protica Research - http://www.protica.com
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[1] Fat cells can be removed externally, through such methods as liposuction and stapling, but these so-called solutions carry their own brand of risks and consequences.
[2] Actually, the reason is usually because of taste.
REFERENCES
[i] Source: “Fat Dictionary”. Dietsite.com.
http://www.dietsite.com/dt/diets/HeartHealthy/fatdictionary.asp#SATURATED%20FATS:
[ii] Source: “The Surgeon General's Call To Action To Prevent and Decrease Overweight and Obesity”. US Department of Health and Human Services.
http://www.surgeongeneral.gov/topics/obesity/calltoaction/fact_adolescents.htm
[iii] Source: “Reducing Dietary Fat”. WebMD.
http://my.webmd.com/content/article/46/2731_1679
[iv] Source: “Can Diabetics Benefit from the Removal of Fat?”. Washington University Physicians.
http://wuphysicians.wustl.edu/newsArchive.asp?navID=1&category=home&ID=288
[v] Source: “Weight Loss Understanding Why Diet’s Don’t Work – and what DOES Work”. Healthynewage.com.
http://www.healthynewage.com/losing-weight.htm
[vi] ibid.
About the author:
About Protica
Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com
You can also learn about Profect at http://www.profect.com
The Glycemic Index and Dieting
The field of nutrition is awash with charts, tables, diagrams, models, acronyms, and abbreviations; more than the average person can memorize. As such, one often comes across someone who has simply burnt out trying to keep track of how much to eat, when to eat it, how to find the calories from fat, the RDI, the DV, and so on. There is an overkill of useful information within the nutrition field, and it can ironically provoke one to grow weary and exhausted, tune out, and go grab a fast food burger.
Yet every once in a while, a concept within the nutrition field emerges that truly demands attention. Over a decade ago, the USDA’s “Food Pyramid” was one such concept because it helped eaters discover how many gaps existed in their typical daily diet. Now, as the Food Pyramid begins to take a new shape, and as the nutrition field works to establishes itself as the most important branch of health care in the 21st century, an invention called the Glycemic Index is taking center stage.
The Glycemic Index (GI) is not new; it has been around for more than 2 decades. Yet until recently, its exposure beyond the world of diabetes has been limited [i].
The Glycemic Index indicates how “high” or “low” blood sugar levels change in response to carbohydrate intake. A “high” Glycemic Index indicates carbohydrates with a swift breakdown, whereas a “low” Glycemic Index indicates carbohydrates with slow, gradual breakdown. Both terms are of equal importance to diabetics, because there are times with high Glycemic Index foods are required, and times where low Glycemic Index foods are required.
Indeed, the Glycemic Index itself is not new, but its application far beyond the borders of a diabetic dialogue is notable; especially for dieters.
People striving to lose weight often face a nemesis much tougher than establishing an exercise regimen or introducing healthier foods into their diet. The problem is one of energy. Many dieters are surprised – and disturbed – to learn that their diet program is causing them to lose more than inches and pounds: they are losing energy.
This is often expressed as a complaint, as in “I’m feeling weak”, or even “I can’t stay awake”. Many dieters and those advising them have erroneously chalked this up to a matter of attitude, or will power, or some non-biological cause.
The plain truth is that many dieters have been oblivious to the Glycemic Index, and hence, to the fact that many of the diet foods they have eaten – or are eating right now – score very high Glycemic Index levels. As such, these foods are providing a quick boost to blood sugar levels, and then setting up the dieter for the inevitable fall. This is because high GI foods typically increase blood sugar values, which in turn trigger the hormone insulin to clear sugar from the blood. Since blood sugar (a.k.a. glucose) largely dictates the body’s energy levels, it stands to reason that this process manifests as an initial boost in energy, and then as a depletion of energy. This rise and fall of blood sugar – and energy – is often described by dieters using a “roller-coaster” analogy: one minute they feel confident and strong, and the next, they are about to pass out and require some kind of stimulant in order to make it through the day.
Regrettably for many dieters, that stimulant is usually more high Glycemic Index foods, such as sugary snacks or soft drinks. It is easy to see how this experience can lead an individual to stop dieting. After all, before the diet, the individual was merely gaining weight. On the diet, the individual is gaining weight and is exhausted for most of the day. It is better to quit the diet.
The above scenario only takes place, however, when a dieter unwittingly eats high Glycemic Index foods. Research has shown that low Glycemic Index foods, which raise blood sugar levels much more gradually than high Glycemic Index foods, are very helpful for dieters [ii]. This is because a dieter will experience less of a “roller-coaster” ride while on the diet, and furthermore, will be less inclined to snack because energy in the form of blood glucose is being released slowly and gradually. Low Glycemic Index foods are much more efficient sources of energy than high Glycemic Index foods, because the body needs less insulin to convert food into energy [iii].
Despite the growing awareness that low Glycemic Index foods are beneficial, the world of diet foods has not kept pace. This is because many manufacturers are searching frantically to find low Glycemic Index carbohydrates sources for their products, and overlooking a basic, simple fact: the lowest possibly Glycemic Index is no carbohydrates at all.
These zero-carbohydrate/zero sugar nutritional supplements – which are quite rare in the market – do not deliver any sugar to the bloodstream. As a result, dieters do not have to worry about riding the “roller coaster” of energy spikes and pitfalls.
Yet there is an even greater benefit for dieters who choose a ‘zero sugar’ nutritional supplement. If that low Glycemic Index nutritional supplement is rich in complete protein, then it will act as a sort of antidote to high GI foods by helping to combat their adverse consequences.
For example, a dieter who eats a high Glycemic Index candy car can mitigate the roller-coaster spike in blood sugar levels by eating a nutritional supplement that has very low Glycemic Index and has a rich source of complete protein. This is because the protein in the nutritional supplement mixes with the high Glycemic Index of the candy bar, and effectively lowers the overall Glycemic Index. This is welcome news to dieters who would otherwise be seeing those extra carbohydrates transformed by insulin into triglycerides, and stored in adipose tissue; also known as body fat.
Currently, only a handful of nutritional supplements are designed to offer zero carbohydrates and thus score as low as possible on the Glycemic Index. And of these zero-carbohydrate products, even fewer offer a rich source of complete protein that effectively helps counter the blood sugar spike impact of high Glycemic Index foods.
It is inspiring to note that Glycemic Index is getting some well-deserved attention from outside the diabetic community, where it has helped millions of people eat wisely. Now, dieters and obese people can enjoy the wisdom that this index promotes.
ABOUT PROTICA
Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com
You can also learn about Profect at http://www.profect.com
Copyright - Protica Research - http://www.protica.com
REFERENCES
[i] Source: “The G.I. Diet: A Food Drill”. CBS News.
http://www.cbsnews.com/stories/2004/03/04/earlyshow/living/main604138.shtml
[ii] Source: “The Glycemic Index”. The Healthy Weight Forum.
http://www.healthyweightforum.org/eng/articles/glycemic-index/
[iii] Source “Glycemic Index”. WebMD.
http://my.webmd.com/hw/health_guide_atoz/uq2846.asp
About the author:
About Protica
Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com
You can also learn about Profect at http://www.profect.com
Diabetes and Exercise
There are two main types of diabetes, type I and type II. Type I diabetes is characterized by the pancreas making too little or no insulin. An individual with diabetes type I will have to inject insulin throughout the day in order to control glucose levels. Type II diabetes, also known as adult onset diabetes, is characterized by the pancreas not producing enough insulin to control glucose levels or the cells not responding to insulin. When a cell does not respond to insulin, it is known as insulin resistance. When a subject is diagnosed with type II diabetes, exercise and weight control are prescribed as measures to help with insulin resistance. If this does not control glucose levels, then medication is prescribed. The risk factors for type II diabetes include: inactivity, high cholesterol, obesity, and hypertension. Inactivity alone is a very strong risk factor that has been proven to lead to diabetes type II. Exercise will have a positive effect on diabetes type II while improving insulin sensitivity while type I cannot be controlled be an exercise program. Over 90% of individuals with diabetes have type II.
Exercise causes the body to process glucose faster, which lowers blood sugar. The more intense the exercise, the faster the body will utilize glucose. Therefore it is important to understand the differences in training with type I and type II diabetes. It is important for an individual who has diabetes to check with a physician before beginning an exercise program. When training with a diabetic, it is important to understand the dangers of injecting insulin immediately prior to exercise. An individual with type I diabetes injecting their normal amount of insulin for a sedentary situation can pose the risk of hypoglycemia or insulin shock during exercise. General exercise guidelines for type I are as follows: allow adequate rest during exercise sessions to prevent high blood pressure, use low impact exercises and avoid heavy weight lifting, and always have a supply of carbohydrates nearby. If blood sugar levels get too low, the individual may feel shaky, disoriented, hungry, anxious, become irritable or experience trembling. Consuming a carbohydrate snack or beverage will alleviate these symptoms in a matter of minutes.
Before engaging in exercise, it is important for blood sugar levels to be tested to make sure that they are not below 80 to 100 mg/dl range and not above 250 mg/dl. Glucose levels should also be tested before, during, after and three to five hours after exercise. During this recovery period (3-5 hours after exercise), it is important for diabetics to consume ample carbohydrates in order to prevent hypoglycemia.
Exercise will greatly benefit an individual with type II diabetes because of its positive effects on insulin sensitivity. Proper exercise and nutrition are the best forms of prevention for type II diabetics. It is important for training protocols to be repeated almost daily to help with sustaining insulin sensitivity. To prevent hypoglycemia, progressively work up to strenuous activity.
As with individuals with type I diabetes, carbohydrates should also be present during training to assist in raising blood sugar levels if the individual becomes low.
About the author:
Whether you are looking for renewed strength, energy and vitality in your life, drug-free relief from arthritis and joint pain, or wanting to make a difference in your financial future by becoming a MonaVie distributor, www.mymonavie.com &
www.whatismonavie.com
Mike Law is a distributor of some the highest grade health and beauty products available. Rich in antioxidants and anti-aging nutrients, look and feel younger. Contact me or visit my sites to learn how to become a distributor yourself or simply to find out more about the products. www.wealthontap.usana.com
Mike Law is also CEO of www.wealthontap.com whose mission is to better people’s lifestyles by substantially improving their health and or their financial status.
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How to Burn Fat- Doctors' Proven Weight Loss Secret
Let me ask you a personal question. As you read these words, right now-- are you burning fat?
If you don't know the answer, you need to know about a simple, inexpensive way to make sure. Every time. Every day. And I'll show you why and how this simple, doctor-proven technique can be your most powerful weapon in your fight against fat.
No matter what weight loss program you are currently on, wouldn't you like to know whether your plan is producing results? Most of us step on the scale, or wait until our clothes fit more loosely, before we really know whether our latest miracle diet pill or plan is working. And as a veteran dieter, you know that can take many days or weeks.
But there is a way to know for certain-- within hours-- whether or not you're burning fat. To see if the food, or the pills, or the exercise is really returning benefits. Immediate benefits.
Are you starving?
There are really only two ways your body loses weight (by non-surgical means). You are either burning fat, or "burning" muscle. If you are burning muscle, watch out! You have actually begun to starve. For safe, healthy weight loss, you must preserve your muscle tissue (including heart muscle) and burn fat instead.
Here are the medical facts: any time your body burns fat, chemicals called ketones are produced. Ketones are byproducts of burning fat. Robert C. Atkins, M.D., the famous low-carb diet expert, states it clearly. "When your body releases ketones," says Dr. Atkins, "it is chemical proof that you're consuming your own stored fat."
And burning your own stored fat is exactly what you want to do. Dr. Atkins goes further. "If you're not in lipolysis (ketosis), you're in glucosis." It's one or the other, period. Your body is either burning sugar, from simple and complex carbohydrates you are eating, or burning your own stored fat. Both produce energy. But only one will help you lose weight!
Prove it to yourself
You may have heard about this simple method of testing for ketone release before. But have you actually used it? It really is a marvelous tool to help you see the biological proof of your diet program, quickly and easily.
Ketone test strips are available at any pharmacy. Originally developed as a testing tool for diabetics, they are sold under various brand names, including KetoStix, LipoStix, Keto-Thin, and others. They all work essentially the same way.
The test strips are simple to use. Just place the tab end of the test strip in your first morning urine stream, and note the color change. Match the color to the chart on the bottle, and know immediately whether you are burning fat-- or not.
The beauty is- it’s all about you!
Perhaps the best part of this test method, aside from the ease of use, is that you get to see what is really working for you. Everyone’s body is a little different, and now you can customize your food and supplement intake from specific results of your unique body and metabolism.
The other very important benefit of this easy test method is that it can help protect your health. As stated earlier, loss of muscle can be dangerous, and eventually even fatal. If you are dropping pounds but you are not burning fat, you are risking your health. And the ketone test strips can provide this valuable feedback.
To recap Doctors' Proven Weight Loss Secret #1: test for ketones daily. If the reading is too dark, you can increase carbohydrates to balance into the “trace” to “small” range. If you see too little or no change, decrease your carbs, increase your protein intake.
Whether you are low-carb dieting, trying a new fat loss supplement, or starting a new exercise regimen, this simple, inexpensive test method can be the most important tool you have to make sure your program is safe, effective, and actually burning fat.
About the author:
Katrina Kern is an author, women's health counselor, former nurse and Director of Medi-Bolic Weight Loss Clinic. Get more exciting health and fat-loss discoveries, and 10 more Doctors' Proven Weight Loss Secrets, in her free e-book, "How to Absolutely, Positively Know When Your Body is Burning Fat," now at http://www.applepoly.com/report.
What’s Up With My Triglycerides?
Perhaps it is because I am getting older that I think cartoons are not what they used to be. I have five young children, all boys. Like any concerned parent I govern what they watch. I have found that some of the most detrimental shows on television are actually the cartoons because of the values, or lack of them, that they teach.
Fortunately some of the classics are still around. My favorite has always been that wascally wabbit Bugs Bunny and his trademark expression, “What’s up, Doc?” Unfortunately, for many of us the answer to the question, “What’s up, Doc?” is, “Your triglycerides.” Triglycerides are becoming increasingly important in heart health matters. In fact in the ‘Third Report of the National Cholesterol Education Program (NCEP)’, triglyceride testing is recommended as part of a complete cholesterol profile. In other words, it is recommended that doctors evaluate high cholesterol treatments in respect to a patient’s triglyceride levels.
So what’s up with triglycerides? Or perhaps we should phrase the question this way, “Why are my triglycerides so high?” If high triglycerides are really a serious health concern (and they are) then we are wise to be concerned if ours are high. Of course your doctor is the one to isolate the particular cause or causes of your elevated triglyceride levels. Or perhaps you do not have high triglycerides and are concerned to keep things that way. Either way let’s consider some of the things that influence triglyceride levels.
I enjoy backing into a subject so let’s begin with some causes that are not so common. The first grouping can be classified as medical conditions. These would include but are not limited to the following:
Hypothyroidism is one such condition. It occurs when the thyroid does not properly control metabolism resulting in fatigue, weakness, weight gain, cold intolerance as well as many other uncomfortable symptoms. It also tends to raise triglycerides.
Nephrotic syndrome is a serious kidney disease characterized by high levels of protein in the urine and low levels of protein in the blood. It also produces swelling around the eyes, feet and hands due to the retention of fluids. In addition to raising triglycerides it can also raise LDL cholesterol which is tied to coronary heart disease.
Several liver diseases can negatively affect triglyceride levels. One particular liver condition, known as fatty liver, involves the overproduction and accumulation of triglycerides and other fats in liver cells. Severe cases can result in liver cell death.
Familial hypertriglyceridemia refers to a group of rare genetic disorders resulting in high triglyceride levels. It occurs when the lever produces too much triglyceride and in severe cases can cause triglyceride levels in excess of 1,000 mg/dL and pancreatitis (acute or chronic inflammation of the pancreas).
Pregnancy is a not so rare medical condition that causes triglycerides to rise temporarily (usually in the third trimester). The preventive cure for pregnancy, abstinence, is readily available but must people find it a difficult pill to swallow.
Closely related to medical conditions are the medications we take to cure them. Some medications can negatively affect LDL and HDL cholesterols as well as triglycerides. Usually when a patient stops taking the medication his triglyceride levels return to what they were before taking the medication. If you are taking prescribed medicines ask your doctor if they can negatively affect cholesterol and triglycerides.
So much for the less common causes of elevated triglycerides. But now it is time to consider those causes which are usually to blame for our unhealthy condition. It is a short list beginning with diabetes.
Of course diabetes is a serious disease in many respects. In relation to heart disease it is treated as a risk factor equal to that of someone who has documented coronary heart disease. Persons with diabetes who experience a myocardial infarction (heart attack) have an unusually high death rate in either the short or long term. Therefore diabetics need to be very aggressive in lowering triglycerides and LDL cholesterol.
Obesity is next on the list for the most common causes of high triglycerides. Triglycerides are the primary fat in our bodies, the main constituent in our energy system. People who are overweight tend to have much higher levels of these fats. They also have higher LDL cholesterol levels which are perhaps even more serious.
It would not be appropriate to assume that obesity has the same cause in every case. There are many conditions (like hypothyroidism) which can attribute to uncontrollable weight gain. These conditions are beyond our present topic. But I do have to ask this question: Why is obesity on the increase? The United States is becoming fatter. I think most of us suspect that changes in lifestyle habits are the primary contributors to the increase in obesity.
At this point our subject matter takes a turn. The causes we have already discussed are in many cases beyond our control (pregnancy being an obvious exception). Diabetics do not choose to be diabetics. But interestingly enough as we approach the most common cause of rising triglycerides we find ourselves in territory where we do have control. Some causes of obesity are difficult to control. Some are not. These latter causes deserve our focus precisely because we can do something about them. We can get more exercise. It may not be easy or convenient but we can do something about our lethargy. We don’t get enough exercise because we choose not to. Lack of exercise attributes to triglyceride buildup and obesity. In short, we often have high triglycerides because we choose to.
And now we have arrived at the most common cause of elevated triglycerides. And it is also the most controllable. Drum roll please….it is diet. They say you are what you eat. I hope that is not true. I love catfish and it is a bottom feeder. But in respect to health it is often a true statement. Your diet dramatically affects your health. This is most assuredly true when it comes to triglycerides. Our bodies both take in triglycerides when we eat and manufacture triglycerides from the things we eat. That is how we make energy. But diets high in certain foods and low in others cause the body to create and store inordinate amounts of triglycerides. Top on the list is sugar. Simple sugar is easily converted into triglycerides. We were never created to consume the large amounts of processed sugar that have become commonplace in our culture. Other simple carbohydrates also function like sugar. To reduce your triglycerides stay away from simple sugar and carbohydrates and their kissing cousin, alcohol. Complex carbohydrates like whole grains are another matter. They convert to triglycerides much more slowly.
Since triglycerides are fats, a diet high in fat is also a bad idea. But when I mention fats I have in mind mostly saturated fats and of course anything that contains trans-fats. Some fats however should be consumed in large amounts in order to reduce triglycerides. These are polyunsaturated fats especially omega-3. Omega-3 (particularly from fish sources) is well documented to dramatically lower triglycerides. In fact the American Heart Association recommends 2 to 4 grams of omega-3 from DHA plus EPA every day for those trying to reduce triglycerides. That requires eating a whole lot of cold water fatty fish. You can also buy quality fish oil supplements. But buy from a trusted source to guarantee that you are getting what you are paying for and nothing more, such as mercury.
So what’s up with triglycerides? Now you know. The main thing that is up with triglycerides is poor dieting. Fortunately this is within our control. We can be healthier if we choose to be. It simply takes a little awareness and a whole lot of discipline. So the next time you say, “What’s up, doc?” maybe the response will not be, “Your triglycerides.” Maybe it will be, “Your health scores.”
For more information on the causes of high triglycerides and the diets that help reduce them use the links below.
www.optimal-heart-health.com/causesofhightriglycerides.html
www.optimal-heart-health.com/foodtolowertriglyceride.html