Diabetes Type 1

How To Reverse Diabetes Naturally?
Here are a few remedial tips to reverse and lower your blood sugar levels:

Drink an Apple Cider Vinegar Solution:

Mix 2 tablespoons of apple cider vinegar with 1 cup of water and drink it while having a meal. Its richness in vitamins, antioxidants and minerals can make your blood glucose level go down. Do this once day and you will see a big improvement on your condition.

Avoid Refined Sugar and High Carb Foods

Taking in natural foods and drinks that have refined sugar will make your condition worse. Eating foods that have high levels of carbohydrates will also result to higher blood sugar, because once you take them in, your body will convert them into glucose and will be absorbed by the system. Diabetics are suggested to eat the right amount of fresh fruits and vegetables each day instead of munching on stuffs with sweet contents and are high in carbohydrates.

Take in Pure Honey and Cinnamon

Pure honey and cinnamon are very well-known to the diabetic community because they are potent enough to reverse diabetes. You can use these natural gifts to sweeten your food or drink instead of using table sugar.

Add Zinc to Your Daily Diet potential

Zinc plays an important role in the production, as well as in the absorption of insulin by the body. Regularly eat foods that have zinc. You may also opt to take supplements that will help you resolve your zinc deficiency. When your body lacks zinc, your diabetes glucose level will be out of control.

Educate Yourself More

You should try to get more knowledge on your condition. As much as possible, keep on researching because science always comes up with something new about treating the disease. With our present technology, there can be a lot of new findings that could help to reverse your diabetes sugar level low. A lot of diabetic patients perish because of the lack of knowledge.

Natural Remedy Solution in Reversing Diabetes
Reversing Diabetes with the help of supplements and herbs, the natural way. Supplements can be very effective for type 2 diabetes and insulin resistance. Below I have put together a short list, some that will do you good, all depending on the severity of your problem.

1. Fish oil starts off our list, (1,000 - 4,000 mg a day) will help lower cholesterol, reduces inflammation and improves insulin sensitivity.

2. Antioxidants, for example - Vitamins E & C are useful in reducing and balancing blood sugar.

3. Multi-Vitamins and minerals are also very useful. B-Complex vitamins are a good part in any multi-vitamin. Vitamin B-6 (50 - 150 mg a day), vitamin B12 (1000 - 3000 mcg). These vitamins are extreme ly helpful in protecting against neuropathy or nerve damage, also in reversing diabetes naturally.

4. Boost up your magnesium doses (200 - 600 mg per day) this helps with glucose metabolism, which is often out of whack in diabetics.

5. Cinnamon should be consumed by all diabetics. It really helps in lowering blood sugar and keeping it under control. One or two 500 mg tablets twice daily is the recommended dose. Use cinnamon in your crusade in reversing diabetes naturally, you will be glad you did.

6. Evening primerose oil is used twice daily to help overcome deficiencies that often accompanies diabetes. (500 - 1000 mg daily)

Additional Diabetes Information:

The glycemic index (GI)
The glycemic index (GI) is used to evaluate or measure the effects of food on blood sugar levels. When you eat foods rich in carbohydrates is an increase and a subsequent decrease in the level of blood sugar (glucose), which is known as the glycemic response. Then classified the glycemic response of the body to the intake of various foods that contain carbohydrates can be compared with the response produced with respect to the effect of a standard food such as white bread or glucose. The This measure resulting from this comparison is called the glycemic index.

The score on a scale of 1 to 100 indicating increased levels of blood sugar after eating a serving of food containing 50 grams of carbohydrates. A serving of 50g of pure glucose is the standard currently used as a basis for comparisons. Foods that break down quickly during digestion, for example, rice, have the highest glycemic indexes. Cause a rise in blood sugar levels higher and faster than low GI foods. The latter, among which are the beans, break down more slowly, releasing glucose gradually into the bloodstream.

There are many factors that influence the degree and duration of the glycemic response. The reaction depends, for example, the type of sugar in food (if sucrose, table sugar, lactose, fructose, glucose or other sugar) and the nature and form of starch (some are more digestible than others). Other aspects that determine the response is the way of cooking, processing methods employed and quantity of other nutrients such as fats and proteins, which contains the food. Moreover, not all people have the same metabolism, the time of day you eat carbohydrates can also vary the glycemic response.

Surprises around the IG
The discovery of the glycemic index led to a series of surprises. Originally it was believed that foods with complex carbohydrates such as bread, rice and potatoes, are digested slowly, causing a gradual rise in blood sugar levels. However, it is now known that many starchy foods are digested and absorbed very quickly. These are foods with a high GI. By contrast, moderate amounts of many sweet foods (rich in sucrose), such as confectionery, do not produce large increases in the level of sugar in the blood, as had always been believed. In fact, foods that contain sucrose elicit a moderate to low glycemic, lower than producing food like rice.

Implications for health
The finding of the glycemic response may have implications with regard to various disorders such as diabetes, excess weight and obesity, and heart disease, since the results of some studies suggest that low GI foods help to control the feeling hunger, appetite and blood sugar levels in the blood.

One of the most important implications of the GI factor is related to diabetes. Increased consumption of low GI foods instead of high, leads to slower digestion of starches and sugars, and a more gradual absorption of sugar in the bloodstream. This is known to help regulate blood sugar levels, although there is no long term studies on the general health benefits. At other times it was forbidden to diabetics sugar consumption because it was thought that this increased blood sugar very quickly. Currently recommended moderate consumption because the sugar in a food has minimal impact on blood sugar levels or insulin concentration.

Generally, we recommend that people with insulin-dependent diabetes lose weight, and low GI foods may be useful as they provide a feeling of satiety. A diet composed mainly of foods rich in carbohydrates and low GI is usually also contain little fat, which helps control weight.

Apparently, a diet based primarily on low GI foods may also reduce the risk of other conditions such as heart disease and hypertension, although results are not conclusive in this regard. Insulin, a hormone needed to metabolize carbohydrates, has a considerable effect on the incidence of many diseases. It is believed that high insulin levels are one of the many factors that cause the development of heart disease and hypertension. A diet rich in low GI foods help to lower high insulin levels.

The GI factor also plays an important role in terms of performance in sport. For athletes, the consumption of high GI foods and moderately high immediately after exercise helps to replenish energy reserves faster than low GI foods. A study on the subject suggests that foods with low GI can prolong physical endurance, however, these results have been corroborated by other research.

Diet as a whole
The findings from studies on the IG indicate that a low fat diet consisting mainly of carbohydrate-rich foods, especially for foods with low or medium GI may be beneficial to health. However, the GI factor should not be used in isolation. Other considerations to be taken into account when choosing a healthy diet are the total amount of carbohydrate, the amount and type of fat, the amount and quality of protein, dietary fibers present and the contents of vitamins, mineral salts and a food.

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