Fat is not a four-letter word. Fat doesn’t make you fat, sugar does. Fat makes you full, balances your blood sugar and is necessary for fueling your cells. Along with protein, have good fats at every meal and snack including nuts and seeds (which also contain protein), extra virgin olive oil, coconut butter, avocados, and omega 3 fats from fish.
Protein, protein, protein at every meal — especially breakfast — is the key to balancing blood sugar and insulin and cutting cravings. Start the day with whole farm eggs or a protein shake. I recommend my Whole Food Protein Shake. Use nuts, seeds, eggs, fish, chicken or grass-fed meat for protein at every meal. A serving size is 4-6 ounces or the size of your palm.
This comprehensive process not only helps your liver, colon and kidneys, but, it helps your other organs and improves your body’s overall health so that it can have the opportunity to reverse your diabetes naturally.
Over the past decade, extensive research has found that if the body’s detoxification system is sluggish, toxins will accumulate, slowing down cellular energy production, increasing the number of tissue-damaging free radicals, and putting a strain on our gastrointestinal system, including the pancreas (which provides digestive enzymes to break down the food).
Whole, fried slices, water extracts and juice of bitter melon have been shown to improve blood-sugar control in people with type 2 diabetes, according to preliminary trials. It contains substances with antidiabetic properties such as charantin, vicine, and polypeptide-p, as well as other unspecific bioactive components such as antioxidants. Metabolic and hypoglycemic effects of bitter gourd extracts have been demonstrated in cell culture, animal, and human studies. (17)
Jump up ^ Garg A, Bantle JP, Henry RR, et al. (May 1994). “Effects of varying carbohydrate content of diet in patients with non-insulin-dependent diabetes mellitus”. JAMA. 271 (18): 1421–28. doi:10.1001/jama.271.18.1421. PMID 7848401.
Even modest weight loss can reduce the risk factors for heart disease and diabetes. There are many approaches to dieting and many claims for great success with various fad diets. They include calorie restriction, low-fat/high-fiber, or high protein and fat/low carbohydrates.
More modern history of the diabetic diet may begin with Frederick Madison Allen and Elliott Joslin, who, in the early 20th century, before insulin was discovered, recommended that people with diabetes eat only a low-calorie and nearly zero-carbohydrate diet to prevent ketoacidosis from killing them. While this approach could extend life by a limited period, http://08center2018.technology/fordietdiabetics/best-detox-diet-for-diabetics.aspx?fordetoxdiabetics=fordetoxdiabetics developed a variety of other medical problems.
In the 1950s, the American Diabetes Association, in conjunction with the U.S. Public Health Service, introduced the “exchange scheme”. This allowed people to swap foods of similar nutrition value (e.g., carbohydrate) for another. For example, if wishing to have more than normal carbohydrates for dessert, one could cut back on potatoes in one’s first course. The exchange scheme was revised in 1976, 1986, and 1995.
Monounsaturated fatty acids (found in olive oil, canola oil, peanut oil, nuts, and avocados) and omega-3 polyunsaturated fatty acids (found in fish, shellfish, flaxseed, and walnuts) should be the first choice for fats.
Your body uses insulin to convert the food you eat into energy. Here’s how the process works in a non-diabetic person: calories are consumed, blood sugar rises, then the pancreas releases insulin to convert the sugar into energy. Any sugar not used as energy will be stored as fat to be used as energy later.
The American Diabetes Association in 1994 recommended that 60–70% of caloric intake should be in the form of carbohydrates. As mentioned above, this is controversial, with some researchers claiming that 40% or less is better, while others claim benefits for a high-fiber, 75% carbohydrate diet.