DIABETES MELLITUS

Diabetes Mellitus

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Recently I overheard a lady bragging to her friend “darling I am 49 years old and I still do not have diabetes. I must be doing things right.” As strange as this sounds, fact is, she is right.

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At least 26 million Americans are diagnosed with type 2 diabetes, and another 79 million are prediabetic. Things are much worse in South of India where a pandemic of diabetes and hypertension is crippling the nation and there is a plea for doctors that can deal with this.

Younger and younger people have to deal with diabetes. Many children in the Caribbean and the United States are born diabetic or receive this dreaded diagnoses soon after birth.

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In medical schools they teach us that the problem is with the pancreas and its inability to produce insulin. This is the case in only a few or a small number of cases.

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The real cause of this crippling disease, how to prevent it and how to get it under the control will be the topic of our radio show this Saturday. We will cover diet as principal cause of this dis-ease. Many people are aware of the influence of sugar on our health but are confused about the fructose-glucose relationship. People are getting afraid to eat fruit for  this reason. Join us in our panel discussion and learn the facts.

presented by:

India Irie, Sherri Fischer, Anna Lipari, Dr. Darko Velcek, Dr. Jeremy Ayres (Moringa Barbados), Cary Ellis, , Clive de Carle, l & Tony Kilvert as your PANELISTS with varying guests!

Listen to the radio show by clicking on the picture below

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Knowledge will set you free.

Recap. 

Radio show has revealed the main culprit for dis-ease known as diabetes mellitus and that is simple sugar called glucose.

Scientists and doctors are not looking into this because how can something that our cells regularly produce be a cause of dis-ease??? This sound unbelievable and crazy but is it?

Diabetes is not found in wild animals. It is strictly dis-ease of humans and some domestic animals. So what do we do that no wild animal is doing? We heat our food. Now I will explain how heat changes the quality of the food we eat.

Plants store excess of energy within their fiber. This fiber is composed of cellulose and the excess of energy is in the form of complex sugars called carbohydrate. Even tho every cell has a gene that can produce enzyme called cellulase necessary to dissolve cellulose fiber to be able to reach the carbohydrate they do not produce it. This should tell us something wright? Yes of course but no one is listening.

Wild animals do not have access to carbohydrate so no matter how much of plants they eat and no matter how much carbohydrate do those plants harbor because it is enveloped within a fiber of cellulose it is out of reach.

When plant is heated (cooked) the fiber of cellulose bursts and carbohydrate becomes available for absorption. Our saliva will break carbohydrate into simple sugars mostly glucose and fructose and in this form they will be pulled into the blood. Here is where the problem stars.

To be absorbed into the blood, sugar (glucose and fructose) need transporter. This transporter is protein called GLUT. If we are not exposed to glucose the amount of glut in the membranes of our intestines is very low. This means if you eat one apple the amount of glucose will utilize all the GLUT so no more sugar can be absorbed into the blood. So if you eat one kilo (or pound) of apples the rest of the fructose that could not be absorbed into the blood due to the insufficiency of GLUT transporters will proceed into big intestines and  will ferment there.

On contrary if glucose enters the blood it will stimulate insulin production because it has to be bonded to insulin to be able to enter the cells. Production of insulin stimulates production of GLUT transporter so it will increase the amount of GLUT in membranes. This will allow higher quantities of sugar to enter our blood. More glucose we eat, more GLUT transporters will be available and tha result will be higher absorption of sugar into the blood.

More glucose we absorb into the blood more insulin will be needed. Since glucose is coming from external source our brain has no idea of how much insulin to produce and it always over produces it. Insulin that is not bound to glucose (free insulin) is abrasive and irritates the cells. In time they start forming protective shield and more insulin is needed for cellular stimulation towards it. This is how diabetes starts.

Increased amount of GLUT transporter makes it possible for fructose to be absorbed in higher quantities. Since the capacity of liver to convert fructose into glucose is limited most of the fructose will be converted into triglycerides (fat) and uric acid. This uric acid acidifies our body. To deal with it a buffer (alkaline phosphatase) will be taken from our bones to alkalize the blood. This will interfere with bones ability to sediment calcium and a lot of calcium will start circulating in the blood causing calcification of our blood vessels, joints and other tissues.

I have just touched the problems that are caused by us eating GLUCOSE (starch). More about it is revealed in the radio show and more yet will be revealed as we go further in dissecting the causes of our dis-eases, how to prevent them and how to reverse the symptoms we call diseases.

So stay tuned with us every Saturday for new episode and be part of this health revolution.

Know that you are loved and appreciated. The power of healing is within you.

As always you can read everything about it in my book “The Owners Manual For The Human Body”

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