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#Diabetes and #Obesity can Cause #Depression

Many people suffer from depression at some point in their lives and people with diabetes are no exception.  If you are obese and have type 2 diabetes you may blame yourself and your lifestyle on the disease you now have.  It is hard to adjust to a new lifestyle.  Feeling down or guilty about this is okay and even normal but if it turns into something more you need to seek professional help.

It is normal to feel down about having diabetes in the beginning but once you learn more about the disease and how to control it you can also feel more in control of your life again.  Take charge, if you are obese and want to improve your blood glucose levels you can.  By eating a healthy diet and regular exercise you can lose weight and improve your blood sugars.

If your feeling of being down or hopeless will not go away and is accompanied by any of

the following as well you may be depressed.  If this is the case, contact your doctor right


Signs of depression:

*           You are no longer sleeping like you used to (more or less)

*           Not enjoying life or everyday activities like you used to

*           No energy to do things you want or have to do

*           You are eating more or less or have sudden weight gain or loss

If you are experiencing any of these symptoms you seek help.  Being obese and diabetic can be trying both mentally and physically.  It is important to know that you can take action to make things better.  Your diabetes may never go away but you can certainly keep it under control and live a full life.  By losing weight, even a small amount, you can make a huge difference in your health and diabetes.

5 Steps to Naturally Reverse Type 2 #Diabetes!

Type 2 Diabetes Symptoms | #Diabetes Warning Signs

The Whiter the Bread-#diabetes

The Whiter the Bread, the Sooner You’re Dead

 Some people think that sugar-free cookies, cakes, and pastries can actually help their diabetes or help them lose weight. This is not the case—these sugar-free products are essentially low-nutrient junk foods. White flour actually makes your blood sugar rise almost as much as plain sugar does. Carbohydrates are chains of sugar molecules lined in a row. They are found in all plants and foods made from plants. Carbohydrates can be a single sugar, or three or four bound together, but when thousands of sugars are bound together, they are called starch. When these simple carbon molecules are bound together so tightly that your body cannot break them down and digest them, they are called fiber. 
Only simple sugars can pass from your intestines into your bloodstream. When your digestive enzymes break down the carbohydrates into simple glucose molecules, they are absorbed immediately and enter the body just as if you had sucked on a sugar cube. Indeed, eating sugar and white flour does not cause just diabetes; these foods are also linked to heightened risk of cancer. Quite a few studies have linked the consumption of high-glycemic, low-nutrient food to cancer. One study showed over a 200 percent increase in risk of breast cancer in women eating more than half their diets as refined carbohydrates.

 1 Too many Americans still eat this type of diet, with more than half their calories coming from processed foods. These individuals are slowly destroying their health. Eating processed foods is like snorting cocaine. Eventually you will pay a big price—your health. And the more a person consumes this deadly white stuff, the stronger the cravings for more. Bagels, white bread, pasta, pizza, and rolls are all staples of the American diet, and they are a large contributor to our epidemic of obesity, diabetes, heart disease, and cancer. Commercial wheat products are also treated with fungicide, sprayed with insecticides, and bleached with chlorine gas or other chemicals. They return little nutrient bang for all their calories. To put it bluntly, these staples of our diets are disease-promoting junk food. All the white starches—basically, white bread, white rice, and even white potatoes—are very rapidly converted to glucose, which is sugar, and absorbed into the bloodstream, shooting blood sugar levels up. When blood sugar skyrockets, it overworks the pancreas to match the load of sugar with a large amount of insulin. This is not only stressful to the body and the pancreas, but metabolizing that large energy load without a concomitant intake of micronutrients creates metabolic havoc in the cells. Toxic metabolites build up in cells when we consume calories without antioxidant and phytochemical micronutrients needed to remove and control the toxic by-products. So as we eat more low-nutrient and low-fiber carbohydrates, we build up more cell toxicity, leading to disease and food addiction. Most of the common carbohydrates we eat are turned into glucose, but it is important to realize that the conversion efficiency and rate vary greatly from one type of carbohydrate to another. For example, the starch in potatoes, cereals, and baked goods digests very rapidly; all their calories are converted quickly, supplying the body with a huge glucose load. The starch in beans, barley, and black wild rice is digested more slowly and causes a much slower and lower blood sugar rise. Beans are at the top of the preferred carbohydrate totem pole because they contain more of both slowly digestible starch and resistant starch. Unique properties of the carbohydrates in beans and legumes include: • Higher amount of slowly digestible starch • Higher amount of resistant starch • Higher amount of insoluble fiber • Higher amount of soluble fiber Resistant starch actually goes all the way through the small intestine without being digested at all. In this way, it is more like fiber, and in some cases is classified as a type of insoluble fiber. Resistant Starch Is the Secret There are different types of resistant starch in foods. Amylose and amylopectin are examples. It is starch that is tightly packed in a stable crystalline form within foods, making it difficult to digest. The more resistant starch that reaches the colon undigested, the less calories we absorb from that food. When resistant starch reaches the colon, the bacteria there use it for fuel. The resistant starch is also, therefore, a prebiotic, meaning it serves to fuel the growth of beneficial bacteria in the colon. This process of degrading these starches by bacterial action is called fermentation, and it produces a type of fat called short-chain fatty acids (SCFAs). In other words, the resistant starch does not even get converted to a simple sugar; it gets converted into a simple fat. Only a small percent of these calories are absorbed by the body, but they are highly beneficial.
 2 So calories from resistant starch are listed on the food labels but almost 90 percent of those calories do not get absorbed and they do not raise blood sugar at all. Resistant starch is especially associated with one type of SCFA called butyrate. Now here’s the fascinating part: even though only a small amount gets absorbed, butyrate offers a wide array of health benefits, including strong protection against colon cancer. It protects our bodies in lots of other ways too, namely by enhancing the absorption of beneficial minerals like calcium and magnesium and so, importantly, improving insulin sensitivity. It has the opposite effect of eating sugary or high-glycemic starches. It actually improves diabetic glucose numbers the day after it’s eaten.
 3 Most importantly, these SCFAs slow down glycolysis in the liver, thus delaying hunger, and they increase the breakdown of body fat as a source of energy, facilitating weight loss. As you recall, glycolysis is the breakdown of the stored glycogen back into glucose for use by the body. The small amount of SCFAs that are absorbed increases fat oxidation, meaning your body burns fat for energy more efficiently, encouraging weight loss.
 4 When you eat a meal of mostly green vegetables, eggplant, onions, mushrooms, and a cup of beans, biochemical events occur that work medicinally; they repair the biochemical defects that would lead to diabetes. In fact, in direct contrast to meat and potatoes, just one additional serving of green vegetables in a diet has been demonstrated in meta-analysis to offer significant diabetes protection independent of the effects on weight reduction. 5 The authors of the study speculate these profound benefits were due to the high levels of beneficial micronutrients in greens. Then you add beans, and more magic happens. Beans store well and are inexpensive, highly nutritious, and entertaining. Let’s review some of the benefits of eating greens and beans, instead of bread, rice, and potatoes.

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#diabetics #diabetes #nutrition #diet