|DIABETES NEWS FLASH: AVOID PROCESS DRINKS AND FOOD WITH MANUFACTURED SUGAR SWEETNERS OF GLUCOSE-FRUCTOSE......|
Posted by Vishva News Reporter on April 22, 2009
Overview of the most significant symptoms of diabetes
QUICK WHAT, HOW & WHEN OF
Diabetes mellitus often referred to simply as
Greek: d?aßa??e?? "to pass
through"), is a
syndrome of disordered
metabolism, usually due to a combination of
hereditary and environmental causes, resulting in abnormally high
blood sugar levels (hyperglycemia).
Blood glucose levels are controlled by a complex interaction of multiple
chemicals and hormones in the body, including the
made in the
cells of the
pancreas. Diabetes mellitus refers to the group of diseases that
lead to high blood glucose levels due to defects in either insulin
secretion or insulin action in the body.
Diabetes develops due to a diminished production of
type 1) or resistance to its effects (in
type 2 and
Both lead to hyperglycemia, which largely causes the acute signs of
excessive urine production, resulting compensatory
thirst and increased fluid intake, blurred vision, unexplained
lethargy, and changes in energy
All forms of diabetes have been treatable since
became medically available in 1921, but there is no cure. The
injections by a
insulin pump, or
insulin pen deliver insulin, which is a basic
treatment of type 1 diabetes.
Type 2 is managed with a combination of
medications and insulin supplementation.
Diabetes and its treatments can cause many complications.
Acute complications (hypoglycemia,
nonketotic hyperosmolar coma) may occur if the disease is not
adequately controlled. Serious long-term complications include
cardiovascular disease (doubled risk),
chronic renal failure,
retinal damage (which can lead to
nerve damage (of several kinds), and microvascular damage, which may
erectile dysfunction and poor wound healing. Poor healing of wounds,
particularly of the feet, can lead to
gangrene, and possibly to
amputation. Adequate treatment of diabetes, as well as increased
blood pressure control and lifestyle factors (such as not
smoking and maintaining a healthy
body weight), may improve the risk profile of most of the chronic
complications. In the developed world, diabetes is the most significant
cause of adult blindness in the non-elderly and the leading cause of
non-traumatic amputation in adults, and
diabetic nephropathy is the main illness requiring
renal dialysis in the United States......
Diabetes is becoming one of the pandemic diseases as this humanity
industrializes......To get a quick primer on diabetes so that you can
avoid/manage diabetes effectively in your daily life please click
your education on Wikipedia...
|A new study published this week in the Journal of Clinical
Investigation reveals that fructose-sweetened beverages can
impair how the body clears blood sugar and handles fat - detrimental
effects that can increase the risk of heart disease and heart attack......To
read more of this serious news about sugars and diabetes.....please
click on the next line........
HEALTH: FOOD FOR THOUGHT: STUDY:
sickly side of sweet......FOOD FOR THOUGHT
Globe and Mail:
April 22, 2009 Leslie Beck:
It's been implicated in the rise of obesity and Type 2 diabetes, not to
mention other health concerns.
On food labels you'll see it listed as glucose-fructose (a.k.a.
high-fructose corn syrup), an inexpensive sweetener that's added to soft
drinks, fruit drinks, breakfast cereals, baked goods, yogurt, canned
fruit and condiments.
The potential health hazards of high-fructose corn syrup made headlines
in 2004 when researchers in the United States published a report linking
our increased use of corn syrup sweeteners over the past 20 years with
rising obesity rates.
Experts have argued that high-fructose corn syrup is processed
differently than table sugar by the body. It's thought that fructose
doesn't trigger hormone responses that regulate appetite and satiety,
which could cause you to overeat.
Now, a new study published this week in the Journal of Clinical
Investigation reveals that fructose-sweetened beverages can impair how
the body clears blood sugar and handles fat - detrimental effects that
can increase the risk of heart disease and heart attack.
Since its introduction in the 1970s, high-fructose corn syrup has been a
boon to the food and beverage industry - it's cheaper than ordinary
sugar, easier to blend into foods and tastes sweeter.
Table sugar (sucrose) is made from sugar cane or sugar beets. The body
can't use pure table sugar for energy; it must first break it down into
During digestion, the body converts sucrose into an equal amount of
glucose and fructose, its building blocks.
High-fructose corn syrup is made from corn that's been processed into
syrup, then mixed with glucose. The end product is a sweetener that
contains approximately 55 per cent fructose and 45 per cent glucose.
So, essentially the difference between table sugar and corn-based
sweetening syrup is the ratio of glucose and fructose. In particular,
the corn syrup leads to more fructose and less glucose in the
bloodstream than table sugar does.
Once absorbed into the bloodstream, glucose and fructose make their way
to the liver, where they're converted to energy or fat (triglyceride)
Glucose metabolism turns off when there's an abundance of energy or fat
in the liver. But that's not the case with fructose - as long as there's
a steady supply of fructose, the liver keeps on making energy and fat.
In the study, researchers from the University of California, Davis,
assigned 32 overweight and obese men and women to drink three daily
servings (one with each meal) of a glucose- or fructose-sweetened
beverage for 10 weeks. Participants followed their usual diet but were
instructed not to consume other sugary beverages, including fruit juice.
During the study, individuals in both groups put on the same amount of
weight. But that's where the similarities ended. Those drinking the
glucose-sweetened beverage increased subcutaneous fat - the type of fat
you can pinch - while participants in the fructose beverage group gained
deeper intra-abdominal fat. (Intra-abdominal fat sits closer to the
organs and increases the risk of heart disease and diabetes.)
Only those consuming fructose-sweetened beverages became less sensitive
to insulin (the hormone that controls blood sugar) and had increased
levels of blood fats.
|Consuming fructose increased fat production in the liver, elevated
LDL (bad) cholesterol, and led to larger increases in blood
triglycerides (fats) after meals which remained elevated during the day.
(An impaired ability to clear triglycerides from the blood after eating
is thought to boost the risk of heart attack.) These dramatic
differences occurred despite comparable weight gain in the two groups.
Does this mean you should avoid beverages and foods that contain large
amounts of fructose? Before I venture to answer, keep in mind that this
study tested the metabolic effects of beverages containing 100 per cent
pure glucose or 100 per cent pure fructose.
In Canada, beverages and foods are sweetened with sucrose (50 per cent
glucose and 50 per cent fructose) or glucose-fructose (typically 55 per
cent fructose and 45 per cent glucose). This study doesn't answer
whether the detrimental health effects of sucrose or high fructose corn
syrup are "diluted" by their lower fructose content.
What's more, the amount of sweetener consumed by individuals in this
study - 25 per cent of daily calories - is considerably higher than 13
per cent, the estimated intake of added sugars by Canadians. (However,
some children and teenagers may consume as many as 13 per cent of
calories from sugary beverages alone.)
It seems pretty clear that a high-fructose diet has adverse health
effects - on body weight, blood sugar and blood fats. The link between
high-fructose corn syrup and obesity probably reflects the fact that we
consume so much of it. Consuming too much sugar can lead to weight gain
too - not to mention increased blood triglycerides.
Reducing your intake of added sugars - including high-fructose corn
syrup - is wise. Added sugars come under many names including brown
sugar, corn syrup, dextrose, fructose, fruit juice concentrate,
glucose-fructose, honey, invert sugar, liquid sugar, malt, maltose,
molasses, rice syrup, table sugar and sucrose. Read ingredient lists and
you might be surprised to see how many different types of sugars are
added to one product.
The "Nutrition Facts" box on packaging discloses the grams of sugars
contained in one serving of food. (Four grams is equivalent to one
teaspoon). But keep in mind the sugar content on nutrition labels
include both naturally occurring sugars (e.g. fruit or milk sugars) and
sugars added during processing.
Practising the following tips will help you curb your intake of sugars.
Avoid sugary drinks. Replace soft drinks, fruit drinks and sugar-laden
vitamin water with plain water, low-fat milk, unflavoured soy beverage,
vegetable juice or tea.
Go for natural sugars. Choose fruit, yogurt or smoothies over candy,
cakes, cookies and pastries. Keep in mind that fat-free cookies, cakes
and ice cream often have just as much - or more - sugar as their
Choose breakfast cereals that have no more than eight grams of sugar per
serving. Exceptions include cereals with dried fruit.
Sweeten foods with spices instead of sugar. Add cinnamon and nutmeg to
hot cereals, a dash of vanilla to coffee and lattes, and grated fresh
ginger to fruit and vegetables.
Reduce sugar in recipes. As a rule, you can cut the sugar in most baked
goods by one-third.
Choose canned fruit in water or its own juice rather than syrup.
Limit your portion size of commercial salad dressings, ketchup and
Leslie Beck, a Toronto-based dietitian at the Medcan Clinic,
is on CTV's Canada AM every Wednesday. Her website is lesliebeck.com.
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