28 Jun Diabetes and Nutrition (B12)(Iodine)(Low GI foods)
1. My role as a Nutritionist and how is helps with diabetes prevention and management
As a Nutritionist I provide general support in relation to nutrition education and community health. In terms of diabetes I offer advice and personalised eating plans, motivations for eating well, address fears and concerns about food and weightgain and advise on energy requirements to support muscle strength and function.
Nutritionist and Exercise Physiologist can work together to close the gap between physical health and wellbeing, therefore a client will benefit from optimise perfomance. In terms of physical activity a Nutritionist will help to provide a menu tailored to the individuals energy requirements and supports their health goals.
For example if you need guidance with your nutritient intake, whilst participating in a 12 week challenge, your nutrition plan would include nutritional education, strategies, motivation, monitoring, tools and resources to support your physical activity needs. After a thorough health assessment I would recommend adequate nutrient intake and sources of carbohydrates, protein, omega 3 fatty acids, antioxidants, fibre and supplements. Your progress is monitored on a weekly basis, with weigh ins, consultations and measurements every 4 weeks. I undertsand how food impacts your enzymes, hormones and metabolism and I provide a practical nutrition plan which helps to develop healthy eating habits.
2. Mechanism and what causes a rise in insulin
Some of our genes will dictate our response whilst some will follow what we decide. In the latter scenario, this means that the activity of our genes, depends on what we put into our bodies. The problem is that glucose can’t get through to the cell without the insulin. There is too much fat in the cell (intramyocellularlipid) and the fat inside muscle cells impairs insulins ability to work like a key to signal glucose to enter. Diabetes is mostly understood as the reduced capacity to store glucose in our cells. However that can be quite a surface point of view. Can I ask how many of you are managing other conditions, like high blood pressure, hypertension, heart disease, cancer, obesity, overweight, stress, anxiety, depression? If so then it could be that diabetes is a response to the trauma of what is an underlying cause. ie obesity maybe a proxy for what is going on.
3. Dangerouse food and medication combinations
Certain medications are used to lower the blood glucose levels of people with diabetes.
What to watch for
It’s important to eat regular meals when taking anti-diabetic medication, since taking them without eating can cause blood sugar levels to drop. Additionally, drinking alcohol whilst taking these medications can cause low blood sugar levels (hypoglycaemia), so limit or avoid alcohol and never drink on an empty stomach.
Metformin: This drug can affect your body’s ability to absorb vitamin B12, so ensure your diet contains plenty of rich sources, such as meat, chicken, fish, eggs, dairy and mushrooms. Be sure to have your vitamin B12 blood levels checked annually, and check with your doctor if you think you need to take a supplement.
Diamicron: This drug may decrease the uptake of iodine by the thyroid, resulting in an enlarged thyroidgland, so have your thyroid function checked often. Iodine deficiency can also cause brain function and nervous system issues.
Glucobay: This drug works by slowing down the digestion of carbohydrates, so eating sucrose-rich foods (table sugar or foods with added sucrose) or too many carbohydrates may cause stomach discomfort and diarrhoea.
A recent study shows taking calcium supplements may help to prevent the drop in vitamin B12 levels seen when taking metformin.
5. Risk factors associated with diabetes
1. Increase of age, waist and BMI
2. Limited formal education
4. A low level of physical activity
Weird factors associated with a reduction in diabetes
2. Single men instead of married
*The evidence did not elaborate on these factors. So I wouldn’t recommend getting a divorce and buying a pack of ciggies, unless you’re keen to suffer with heart disease, cancer, lonliness or depression.
Type 2 diabetes can be reversed through low carb intervention. It can stay away so long as we keep away the cause.
1.Stay away from foods that are labelled as diet, low fat or reduced fat as most of the fat content is replaced with sugar, additives or chemicals.
2. Eat real food
3. Eat when you’re hungry
4. Don’t eat anything you don’t like
5. GPS, no grains, no potato and no sugar (refined) and have non grain-starches instead eg; coconut, almond, hazelnuts, flax, banana flour when cooking
5. Rich Food Sources
There is an importance of including foods containing carbohydrate, particularly from whole grains, fruits, vegetables, and low-fat milk in the diet of people with diabetes.
A number of factors influence glycemic responses to foods, including the amount of carbohydrate, type of sugar (glucose, fructose, sucrose, lactose), nature of the starch (amylose, amylopectin, resistant starch), cooking and food processing (degree of starch gelantinization, particle size, cellular form), and food form, as well as other food components (fat and natural substances that slow digestion—lectins, phytates, tannins, and starch-protein and starch-lipid combinations).
With regards to a diabetes friendly food plan, recent evidence suggest that the total amount of carbohydrate in meals is more important than the source or the type.
As for the general population, people with diabetes are encouraged to choose a variety of fiber-containing foods, such as whole grains, fruits, and vegetables, because they provide vitamins, minerals, fiber, and other substances important for good health.
FIBRE: Large amounts of fiber for type 1 diabetes suggested a positive effect on glycemia. With type 2 diabetes, ingestion of very large amounts of fiber are necessary to confer metabolic benefits on glycemic control, hyperinsulinemia, and plasma lipids.