Natural Approaches to Diabetes. Dr. Michael Long ND BSc & Dr. Katie McKeown ND BSc

Transcription

1 Natural Approaches to Diabetes PRESENTS Dr. Michael Long ND BSc & Dr. Katie McKeown ND BSc

2 Section I BLOOD GLUCOSE CONTROL 2

3 Blood Glucose Blood Glucose (blood sugar) is a measurement of the amount of sugar present in the blood Sugar is used by the different body organs to produce energy Tightly regulated process to maintain metabolic function Too much or too little sugar in the blood is a problem 3

4 Understanding Sugars Sugars come in many forms, but must be broken down to single sugar molecules in order to be absorbed Monosaccharide (one sugar molecule) Glucose, Fructose, Galactose Disaccharide (two sugars) Sucrose: table sugar (glucose + fructose) Lactose: milk sugar (glucose + galactose) Maltose: malt sugar (glucose + glucose) Oligosaccharide (2-10 sugars) Polysaccharide (11+ chains of sugar) Glycogen (chains of glucose), Starch, Cellulose, Pectin 4

5 Dietary Sources of Sugar Sugar containing foods are called carbohydrates Simple Carbohydrate: easily digested, made of one or two sugar molecules Complex Carbohydrates: made of long chains of sugar (starch) 5

6 Carbohydrates in Foods Simple Carbohydrates Unhealthy: table sugar, candy, pop, pastries, fruit juices, jams/jellies, corn syrup Healthy in moderation: honey, maple syrup, dairy Healthy: fruit, some natural vegetable sugars Complex Carbohydrates Unhealthy: refined white bread/pasta/rice Healthy: legumes, vegetables, whole grains, oatmeal, quinoa, brown/wild rice 6

7 Sugar Digestion Recall: sugars must be broken down to single sugar molecules to be absorbed The longer the sugar chain, the longer the digestive process! Amylase moves along a chain and snips the bonds 7

8 Sugar Absorption: Intestine Blood 8

9 Sugar Regulation After Eating: Insulin is released from pancreas tells the liver, fat, and muscle cells to take up the sugar In the liver: all sugars are converted in to glucose, and stored as glycogen Between Meals: Glucagon is released from pancreas glycogen is broken down to glucose and released in to the blood 9

10 Section II DIABETES: WHEN SUGAR REGULATION GOES WRONG 10

11 Diabetes Mellitus Group of diseases characterized by high blood sugar Due to insufficient or improperly acting insulin Type 1: beta cells in pancreas do not make insulin Type II: insulin receptors ignore insulin (i.e. they are resistant to it) 11

12 Type I Diabetes Cause: destruction of the insulin producing cells (pancreatic beta cells) Due to autoimmune reaction, genetics, or virus Rate of destruction is variable, but disease usually shows up in childhood Can happen in young adults: LADA (latent autoimmune diabetes of adults) Usually identified by excessive thirst, urination, and weight loss 12

13 90% of all diabetics Type II Diabetes Body produces insulin, but the cells do not respond body reacts by making more insulin eventually insulin producing cells burn out, and there is an insulin deficiency in addition to insulin resistance Cause is multi-factorial, but may include: Poor diet, lifestyle, exercise Obesity Genetics 13

14 Diabetic Symptoms Excess blood sugar causes various symptoms: 14

15 Diabetic Complications Unchecked, high blood sugar wrecks havoc on the whole body: 15

16 Diabetic Emergencies Diabetic emergencies occur when blood glucose is pushed too low (hypoglycemia) or too high (hyperglycemia): 16

17 Emergency: Diabetic Hypoglycemia Scenario: took too much insulin, skipped a meal, or exercised too much Result: diabetic hypoglycemia Look for: sweating, dizziness, decreased mental faculties Give them sugar, and get help! Can progress to seizures, coma, and death 17

18 Emergency: Diabetic Ketoacidosis Scenario: took too little insulin Result: hyperglycemia and ketoacidosis Look for: extreme thirst, increased urination, drowsiness Get help, they need insulin! This is a medical emergency as it rapidly progresses to coma and death 18

19 Emergency: Hyperosmolar Hyperglycemia Scenario: poor blood sugar control over the course of a few days due to extended circumstances Illness, after surgery, extreme stress, certain drugs Result: hyperglycemia Look for: dehydration, weakness, extreme thirst and urination Get help always monitor blood sugar during illness or stressful periods! 19

20 Section III MANAGING DIABETES 20

21 Medication Foundation for uncontrolled blood sugar Insulin injections: requires tight monitoring always make dose modifications based on changes in eating and exercise patterns Insulin Sensitizers: increase insulin sensitivity (i.e. decrease insulin resistance) i.e. Metformin Insulin Secretagogues: increase secretion of insulin 21

22 Diet Therapy Fundamental for all diabetics to avoid sharp spikes in blood sugar Refined sugar products must be avoided Diabetics must understand how different foods affect blood sugar 22

23 Glycemic Index & Load Glycemic Index: a number given to each food, indicating how fast it enters the blood stream High glycemic foods: enter blood quickly (white bread, most grains, candy, pop, pastries) Low glycemic foods: enter blood slowly (most vegetables, nuts, legumes) Glycemic Load: takes in to account how much sugar is in a food Better indicator than Glycemic Index i.e. most fruits are high glycemic index (the sugar present enters blood quickly), however, they contain little sugar/serving, so have a low glycemic load 23

24 F RUIT (120G) GI GL V EGETABLES (150G) GI GL Cherries 22 3 Broccoli 10 <5 Grapefruit 25 3 Cabbage 10 <5 Prunes (60g) Mushrooms 10 <5 Peach 28 4 Onions 10 <5 Apple 38 6 Lettuce, all varieties <15 <5 Pear, fresh 38 4 Peppers, all varieties <15 <5 Plum 24 3 Artichoke <15 <5 Strawberries 40 1 Cauliflower <15 <5 Orange, Navel 42 5 Celery <15 <5 Grapes 46 7 Cucumber <15 <5 Papaya Eggplant <15 <5 Banana Green beans <15 <5 Kiwi 53 6 Snow peas <15 <5 Fruit Cocktail 55 9 Spinach <15 <5 Mango 51 8 Young summer squash <15 <5 Apricots, fresh 57 5 Zucchini <15 <5 Cantaloupe 65 4 Yam Pineapple, fresh Potato, boiled Watermelon 72 4 Potato, baked Carrots (80g) 49 3 D RIED FRUIT (60G) GI GL Green peas (80g) 48 3 Apricots, dried 30 8 Corn, fresh (80g) Raisins Beets (80g) 64 5 Figs, dried Pumpkin (80g) 75 3 Dates Parsnips (80g) Sweet Potato, boiled B EANS (150 G) GI GL Sweet Potato, baked Chana Dahl 8 3 Chickpeas, dried 28 9 N UTS & SEEDS (50 G) GI GL Kidney Beans, dried 28 7 Cashews 22 3 Lentils 29 5 Peanuts 14 1 Yellow Split Peas 32 6 Almonds 0 0 Chickpeas, canned 42 9 Brazil 0 0 Blackeyed Peas, canned Pistachio 0 0 Baked Beans 48 7 Hazelnut 0 0 Kidney Beans, canned 52 9 C RACKERS (25 G) GI GL Rye Crispbread Breton wheat crackers Stoned wheat thins Premium soda crackers

25 C EREALS (30 G) GI GL R ICE & GRAINS (150G) GI GL All Bran 30 4 Barley Bran Flakes Wheat kernels Muesli Bulgur Oat Bran 55 3 Brown Rice Bran Chex Buckwheat Raisin Bran Wild rice Instant Cream of Wheat Basmati Cream of Wheat Long grain, White Quick Oats Couscous Puffed Wheat Cornmeal 68 9 Special K Arborio Cheerios Japanese (Sticky) Shredded Wheat Quinoa Grapenuts Rice Krispies B READS (30G) GI GL Corn Chex Pumpernickel 41 5 Corn Flakes Sourdough 53 8 Kellogg s Just Right Stone Ground whole wheat Total Pita, white Red River cereal Whole Meal Rye 58 8 Hamburger bun 61 9 P ASTA (180G) GI GL White Spaghetti, whole wheat Whole wheat (100%) 52 8 Fettuccini (egg) Croissant Spiral Pasta Taco Shell Spaghetti, white Bagel Capellini Kaiser roll Linguine Stuffing Macaroni French Baguette Cheese Tortellini Rice Bread 65 8 Rice vermicelli Spelt multigrain 55 7 Rice pasta D AIRY (250G) GI GL I CE CREAM (50G) GI GL Low-fat yogurt, plain <15 2 Ice cream, vanilla (full fat) 40 3 Soy Milk 30 7 Ice cream, vanilla (low fat) Full fat milk 27 3 Skim milk 32 4 Low-fat yogurt, sugar

26 Eating Considerations High fibre, low glycemic load 6 small meals every day never go more than 4 hours between meals 40% of diet from low glycemic carbohydrates, 30% from healthy fat, and 30% from lean protein Total Glycemic Load of most meals should be less than 20! Total daily glycemic load should be less than 100 Notice the difference in blood sugar readings when eating low glycemic load! 26

27 Blood Sugar Lowering Foods Garlic and Onions: improve insulin function and sensitivity Legumes: improve glycemic control Lentils, chickpeas, beans Raw Vegetables: inhibits spikes in blood sugar Fish & Olive Oil: improves cardiovascular risk 4-5 grams Omega 3 Oil/day 27

28 Fibre Diabetics should have a high fibre diet grams/day Greatly improves glycemic control by slowing absorption of sugar Consider: 5 gram soluble fibre prior to ALL large meals 28

29 Antioxidants Diabetic complications occur due to oxidative damage Consume flavanoid rich foods Red, blue, and purple berries Antioxidant supplements to consider: Quercetin: promotes insulin secretion Vitamin C: protects blood vessels Vitamin E: improves insulin action, and is protective to the nerves Alpha-lipoic Acid: stops free radical damage that causes neuropathy 29

30 Glucose Tolerance Factor A complex of chromium and nicotinic acid (vitamin B3) that facilitates the reaction between insulin and insulin receptors Chromium: improves glucose uptake in cells micrograms/day Niacinamide: improve beta cell output of insulin 500 mg three times/day 30

31 Exercise Greatly improves insulin sensitivity! Also decreases stress, controls weight, and reduces cardiovascular risk factors 30 minutes of aerobic exercise prior to large meals will enable your body to better control blood sugar! DAILY exercise is essential! 31

32 Diabetic Treatment Approach 1. Blood sugar stabilization via medications 2. Becoming alert to the signs of diabetic emergencies 3. Low glycemic, high fibre diet Maximum Glycemic Load of 100 Includes grams of fibre 4-5 grams of Omega 3 Oil/day 4. Daily exercise routine to normalize weight 5. Supplement program to optimize body function and protect against complications 6. Careful monitoring of blood sugar (especially if on insulin!) as activity and diet changes 32

33 Upcoming Lectures/Appearances: Dec 3, 2012 Healthy Holidays Today s lecture is available for download on our website. 33