I have just lost a niece (sister's daughter) yesterday as a result of complications resulting from diabetes a.k.a. 'the silent killer'. She was at my grandnephew's wedding dinner less than a month ago (already one leg amputated), with kidney failure and did not look too good even then. In a way, she was a third generation victim of our genes which have a greater chance of being diabetic, after my mother and second brother (who required amputation but doctor reckoned his weak heart which had a by-pass done before could not take it).
From what I have gathered generally, diet plays an important part of whether one becomes diabetic. When my son was born in 1978, the specialist warned my wife that she can expect to be diabetic in 10 years' time. She managed to delay it by some 7 years through careful dieting, despite the occasional treats of durian, cheese cake or roast pork. For the love of durian, she would forgo the normal meal of the time. But then she has all along been under medication since tested as a diabetic. She believes there is no cure for diabetes because it is a condition whereby insulin cannot be produced by the body. Yet many people still believe in claims by unscrupulous sellers of certain products, until it was too late.
My mother-in-law, at 91, is an excellent example of someone who had diabetes for more than 50 years and even survived a few strokes, because her diabetes was under control most of the time. She had been under medication.
The blood sugar level is an important indicator. 'Hyper' means excessive and 'Hypo' means too low. Both conditions are dangerous because it could lead to life threatening situations like heart attack, stroke or coma. Personally, I think patients should also be warned of the danger of being 'hypo' after taking a drug and NOT having food at hand. There was a case of someone who was in a coma after having taken Chinese AND western medicine, one after the other!
These days, I try to advise young parents to wean off children from soft drinks which are sweetened. Some artificial sweeteners are considered bad for health, perhaps even worse. It is a time to consider 'to be cruel is to be kind' by not giving in to their demands for fast foods. Obesity is getting common because of our modern day life styles. Some young mothers are even afraid (kiasu) that it would look bad in front of other mothers (cannot afford lah, stingy lah, etc.) when they prevent their children from eating junk foods. But being able to decide for themselves what is good for their children is definite a first step towards being a good mother. Which is more important: your 'face' or your children's health?
(An explanation of diabetes by Dwight Lundell, MD for easy reference:
"When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works. When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.
What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.")
P.S. Thanks Bayi, for forwarding to me this, which I hope might be useful to someone somewhere:
Thought you might want to read this:
HSI eAlert
If you'd like to include a diabetes-fighting secret in your daily diet, Dr. Stefan Ripich explains how in an article on the Healthier Talk website.
Dr. Ripich: "Fermented foods like sauerkraut and kimchi help curb diabetes by stabilizing and reducing glucose levels. Eating fermented foods can also help you lose weight and prevent diabetic complications such as heart disease.
"Additionally, the probiotics in fermented foods boost the immune system and are rich in essential vitamins. A fermented food has a lower glycemic index (GI) than its non-fermented version because the probiotics convert sugar into lactic acid.
"Lacto-fermentation works through the action of lactobacilli, a friendly bacteria the best known as the probiotic in yogurt. Also present in fruits and vegetables, lactobacilli convert those natural sugars into lactic acid, creating a natural preservative.
"Traditional, homemade lacto-fermented foods include sauerkraut, kimchi and umeboshi plums, all of which are known to retain and even increase the nutrients and vitamins that are lost in industrially processed and pasteurized foods.
"Yogurt, kefir and buttermilk are traditional fermented foods that are also low in carbohydrates. Among the many benefits of eating yogurt, kefir or buttermilk is one particularly helpful for people with diabetes: they help blood sugar levels remain stable.
"The vitamin B in fermented foods helps with cell growth and metabolism. Vitamin C, a powerful antioxidant, helps boost the immune system and combat free radicals. Vitamin K helps prevent atherosclerosis and heart failure, a huge risk-factor for diabetics.
"Keep fermented food in your Diabetes Healing Pantry so you can add some sauerkraut to your salad or sandwich and/or eat some kimchi with your stir-fry. And don't forget, a 1/4 cup of yogurt a day will chase diabetes away!"
You can read Dr. Ripich's entire article, "Fermented Foods Foil Diabetes," on the Healthier Talk website.
While visiting Healthier Talk, you'll also find a wide range of insightful commentary from the most respected doctors and researchers in the field of alternative health care. In addition, you're invited to join in by posting your own comments following any individual article or video.
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