Spinach and Celery Juice

Ingredients:
3 Handfuls of spinach
2 celery stalks with leaves
1 carrot
1 green apple
1 cucumber (optional)

Directions:
Wash and peel the carrot and green apple and remove the apple seeds. Juice the carrot and green apple together with spinach and celery.

Note: Carrots and lemon contains potassium which can help to counter balance the high sodium levels associated with high blood pressure and hypertension. Carrot is a good blood regulator and is excellent for helping eye problems in diabetics. Spinach contains calcium, beta carotene, vitamins A and C, which provide multiple health benefits. Celery is rich in potassium and magnesium which are again so essential in the prevention and treatment of high blood pressure.Celery contains sodium and minerals that help to regulate blood pressure. Green apples contain mallic acid which helps in bringing down your sugar level.

Brussel Sprouts and String Bean Juice

Ingredients:
10-12 Brussels sprouts
2 cup string beans
1 cucumber (optional)
1 peeled lemon

Directions:
Juice the Brussels sprouts, then, the string beans, then the lemon.
When completely blended, stir.

Note: The Brussels sprouts and the beans supply you with key minerals and energy through the creation of vitamin B6 and are a great source of insulin.

Spinach, Celery and Parsley Juice

Ingredients:
2 Handfuls of spinach
1 stalk celery
1 Handful of parsley
3 carrots
1/2 green apple

Directions:
Juice 2 carrots first, then, the spinach, parsley, the celery, and the last 2 carrots.

Note: The potassium, sodium, and other minerals will help you manage your blood glucose naturally and will also help to lower your blood pressure.

Health Tip: Instead of taking a drug such as a diuretic (i.e. water pill) to lower your high blood pressure, try a vegetable that acts as a natural diuretic, i.e. asparagus, cucumber, parsley, lemon juice.

Watercress, Tomatoes and Parsley Juice
Ingredients:
6 sprigs watercress
1 handful of parsley
2 tomatoes
2 apples

Directions:
Cut the apples into wedges and remove both the core and the seed.
Place all ingredients into a juicer and blend well.

Note: This is a great heart healthy juicing recipe effective in helping to prevent heart disease and strokes. It has been found that daily consumption of green apples or apple juice can greatly lower cholesterol levels that are the causes of inflammation and plagues the blood artery walls and greatly increasing the risk of strokes and heart attacks. Tomatoes contains lycopene which can help in reducing LDL which is the bad cholesterol by at least 10% if consumed daily. In fact consuming 1/2 liter of tomato juice daily can help to protect against heart disease. Watercress is packed full of beta carotene and antioxidants which are crucial in reducing the risk of heart disease, cataracts and certain types of cancers.

Juicing is a very powerful nutritional therapy, but most people misapply this therapy by preparing mostly fruit juices. Vegetable juicing is more powerful than fruit juicing, especially for people fighting diabetes, obesity, heart disease, cancer, or any other degenerative disease.

If eating raw vegetables, salads and soups are not appealing enough to acquire the minimum 6 to 9 cups (5 to 7 servings) of vegetables and fruits each day, then, juicing may be an effective addition to your nutritional program. Even as a diabetic, juicing can be very nutritious as long as you drink mostly the juices from green vegetables/grasses and avoid drinking too much juice from the fruits.

Green juices (and green smoothies) have an alkaline reaction in the body and help protect against acid build-up as well as stimulate the body to manufacture hemoglobin. Green juices contain organic water, the purest most natural water available to us, and they cleanse the body of the waste within the cells and tissues.

Reverse Type 2 Diabetes with Raw Juicing

Green juices (and green smoothies) contain an abundance of chlorophyll, which is a molecule whose structure is almost exactly the same as the hemoglobin molecule of the human blood. Chlorophyll helps to repair tissue and is very important in helping to remove toxins from the body.

As a result, raw juicing can help to accelerate your body’s repair process and help to reverse your diabetes in less time. In fact, you should notice your blood glucose level starting to come down during the first week of the Death to Diabetes Program! — as long as you are following the entire program, not just the juicing component.

Juices are a perfect medium in which to mix and dissolve nutritional powders that will enhance their healing powers. The nutrients and herbs in powders are better absorbed than tablet forms of the same ingredients, and mixing them in juices enhances their solubility, digestion and absorption.

The juices bring the healing nutrients to the cells in the surface of the mucous membrane of the gut in an easily absorbed form. This requires much less energy to assimilate than solid tablets, especially in people with inflamed mucous membranes in the intestines.

Juices can be combined in so many ways to make them palatable and delicious. Their diverse colors and taste enable huge variety so that you will not get bored. For those who feel they need an extra boost there is nothing better than drinking 2 cups of raw vegetable juice everyday. It will brighten up your day by providing extra energy and endurance.

Raw juices are packed with living enzymes to assist the digestive process, which means your gut, liver and pancreas do not have to work very hard to extract almost 99% of the nutrients within the raw vegetables and fruits.

Raw Foods & Juicing Reverse Type 2 Diabetes

This conserves vital body energy, which means that the body does not feel heavy or weighed down after drinking raw juices.

For example, two cups of carrot juice (16 ounces) is approximately equivalent to eating one pound of raw carrots. Eating so many carrots at one time would be hard on the jaws and teeth and would take a long time to eat and digest. Juices are unique because they allow the gut to receive very concentrated amounts of phytonutrients that could not be obtained by eating a normal amount of raw vegetables and fruits.

Raw juices contain natural medicinal nutrients that provide antioxidant, antibiotic, and hormonal balancing benefits. For example, the combination of the juice from Brussels sprouts and string beans (with lettuce and carrots) is known to improve the insulin-generating properties of the pancreatic beta cells. This juice combination contains phytonutrient elements which furnish the ingredients for the beta cells to produce natural insulin. This is very beneficial to both Type 2 diabetics and Type 1 diabetics.

In addition, phytonutrients needed by the pancreas to produce insulin are present in bitter gourd, cucumber and onion juices; and, the phytonutrient properties of broccoli, carrot, celery, lettuce and spinach are also beneficial to diabetics.

Broccoli is an excellent source of chromium, which helps to regulate insulin usage in the body. Fresh juices of garlic, onions, radish and tomatoes contain various antibiotic properties. Alfalfa, olives, asparagus, lettuce, mustard greens, radishes, cabbage and cucumbers contain silicon, which works to support the pancreas. Wheat/barley grass, celery, kelp, cucumber and cabbage juice are excellent to reduce acidity and blood pressure.

Green, leafy vegetables such as spinach help to cleanse and heal the gastrointestinal tract. The phytonutrient properties of carrot are also beneficial to diabetics once they have their blood glucose level under control.

In general, to help improve the health of your heart, nerves, kidneys, and eyes, drink daily 2-4 cups of raw vegetable juices and smoothies. Drinking as little as 3 cups of fresh vegetable juice each day will help the body detoxify and regenerate through the assimilation of the earth’s life-giving nutrients.

Note: Although fruits and vegetables do not contain large quantities of protein, their juice can be a convenient carrier for other sources of protein. Simply add some freshly-ground flaxseed powder, Brewer’s yeast, or wheat germ to whatever you’re juicing. These will provide quality protein that is quickly and easily absorbed by the body without the fat that meat contains.

The raw juice is obtained using a device called a juicer. It works by feeding raw vegetables, grasses and fruits into a chute that pushes the food into a high-speed rotating blade that shreds the food, extracting the juice from the pulp. Use Juicer to Reverse Diabetes

This extraction process breaks down the cellulose barriers in the cells of the vegetables, grasses and fruits, allowing the release of powerful enzymes and other nutrients. Juicers are very powerful but are not as popular as blenders because they tend to be more difficult to use and to clean.

Consequently, it is important that you purchase a juicer with fewer parts, a powerful motor and a wide chute. This will prevent you from spending a lot of time cutting up the vegetables/fruits to fit down the chute of the juicer. Use Juicer to Reverse Diabetes

Depending on your needs and finances, purchase the appropriate juicer, e.g. twin gear press (vegetables and wheat grass), mastication, centrifugal ejection, single/dual auger (for wheat grass), or manual press (for fruits only).

Note: If you don’t like to use a juicer, use your blender to make scrumptious “healthy milkshakes” known as smoothies. Use a Super Blender to Make Smoothies to Reverse Diabetes

But, make sure that you use a high-powered blender that can pulverize nuts and break down the cell walls of the vegetables without overheating the vegetables.

Note: To learn how to juice properly for blood glucose stabilization, insulin control, reduced insulin resistance, reduced inflammation, accelerated cell repair, and increased weight loss, get the Power of Juicing & Smoothies ebook. Also, get the Raw Food Diet ebook to help you get started with your raw food diet.

Note: Benefits of raw juicing and green smoothies include accelerated body repair and healing, reduced insulin resistance and inflammation, better blood glucose and insulin control, lower blood pressure, lower cholesterol, detox, healthier liver and kidneys, weight loss, reduced cravings, stronger immune system, the need for less medications, and the ability for diabetes reversal.

Best Vegetables for Juicing to Reverse Diabetes

Vegetables add bright colors, flavors and textures to your diet. They are rich in vitamins, minerals, water, dietary fiber, phytochemicals and antioxidants and contribute to a healthy diet. Vegetables are generally low in calories and carbohydrates, making them an excellent option for diabetics.

Vegetables fall into two groups: starchy and non-starchy. Starchy vegetables (i.e. potatoes) are higher in carbohydrates and raise blood glucose levels more easily. Non-starchy vegetables (i.e. broccoli) are the best choice for a diabetic meal plan.

Dark Leafy Greens. Rich in calcium, vitamins A, B, C and K, magnesium, iron, protein, potassium and dietary fiber, dark leafy greens are perfect for a diabetic diet. Leafy greens include spinach, kale, broccoli, asparagus, Brussels sprouts, arugula, mustard or collard greens, romaine lettuce and chard. Each of these vegetables contains approximately 5 g of carbohydrates per serving, with a serving equal to 1 cup raw or a ½ cup cooked vegetables. Eating a mixed green salad before or with your meal is a good way to incorporate leafy greens into your diabetic meal plan.

Allium. Although not brightly colored, members of the allium family are pungent and flavorful. Garlic, onion, leeks, chives, scallions and shallots are allium vegetables known for their antibacterial properties. Containing only 5 g of carbohydrates per serving, these vegetables reduce inflammation, boost immunity and fight off disease. Allium vegetables are best used to add flavor to other foods when cooking.

Bell Peppers. Bell peppers are available in a rainbow of colors, including yellow, red, orange, green and purple. Containing only 3 g of carbohydrates per ½ cup serving, peppers are sweet, juicy and bursting with flavor. Bell peppers are packed with vitamin A and C, potassium, phosphorus, calcium and dietary fiber. Add them to a stir fry, flavor your favorite food with them, grill for a colorful side dish or simply munch on crisp peppers for a low-carb snack.

Cruciferous Vegetables. Cruciferous vegetables contain sulfur compounds that make them pungent and bitter. Sulfur compounds confer potential carcinogen-fighting effects in the body. Cruciferous vegetables include red or green cabbage, bok choy, broccoli, cauliflower, artichoke and Brussels sprouts. Cruciferous vegetables provide 5 g of carbohydrates per serving and are rich sources of vitamin C and K, iron, potassium, folate, calcium, dietary fiber and phytochemicals. Eat them raw or lightly steamed.

Carrots. Rich in the antioxidant beta-carotene, vitamin A, B, C and K, magnesium, folate, and dietary fiber, carrots are bright in color and provide a sweet taste. Carrots are a good choice if you have diabetes as their carotenoid and vitamin A content helps protect your eyes from diabetic retinopathy or damage to the blood vessels in the eye from long-term diabetes. Carrots are a great low-carb, crunchy snack.

Tomato. Tomatoes contain lycopene, a potent antioxidant known to help fight disease. Tomatoes are also rich in potassium, phosphorus, calcium, vitamin A, C and K, folate and dietary fiber. A ½ cup serving of tomatoes is equivalent to 4 g of carbohydrates. Eat them raw, pureed, stewed, juiced or in a sauce; all tomato-based products are low in carbohydrates. When purchasing tomato-based products, be sure to choose “no sugar added” or “low sodium” varieties.

Squash. Squash contains vitamin A, B and C, iron, calcium, dietary fiber, potassium and magnesium. While some varieties of winter squash tend to be higher in carbohydrates, summer squash and zucchini contain just 5 g of carbohydrates per serving. Add color to your stir fry, steam or grill for a low-carb side dish.

Meal Preparation

The vegetables should be eaten fresh, lightly steamed, roasted or grilled.

Avoid canned vegetables because they contain large amounts of sodium. Opt for the frozen vegetables instead.

Avoid boiling the vegetables! Avoid cooking the vegetables with added butter, cheese or sauce. Pickles and sauerkraut are ok only if you do not have high blood pressure.

Usually non starchy vegetables contain about 5 grams of carbs in 0.5 cup cooked or 2 cups raw vegetables. Most of the vegetables in the list below are full of fiber so unless you eat more than 1 cup at a time you may not need to count the carbs at all.

The best vegetables for reversing your diabetes:

Artichokes
Asparagus
Broccoli
Bean sprouts
Bamboo shoots
Brussels sprouts
Cabbage
Carrot
Cauliflower
Cucumbers
Greens (collard, kale, mustard and turnip)
Romaine lettuce
Parsley
Water cress
Spinach
Turnip
Mushrooms
Celery
Zucchini
Tomatoes
Chilies

And all other green leafy vegetables that are not on the list. When consuming vegetables high in sugars like beets, carbs should be counted.
Vegetables to avoid or eat in small quantities:

Beets
Corn
Potatoes
Sweet potatoes
Yams
Tapioca

Juice Recipes that Reverse Type 2 Diabetes

The following recipes will help to reverse your Type 2 diabetes, especially when these juices are combined with the Death to Diabetes plant-based Super Meal Protocol; and, you avoid eating pasta, rice, potatoes, corn, and processed foods made with flour, wheat, gluten, sugar, corn syrup, and partially hydrogenated oils (trans fats).

Spinach and Celery Juice

Ingredients:
3 Handfuls of spinach
2 celery stalks with leaves
1 carrot
1 green apple
1 cucumber (optional)

Directions:
Wash and peel the carrot and green apple and remove the apple seeds. Juice the carrot and green apple together with spinach and celery.

Note: Carrots and lemon contains potassium which can help to counter balance the high sodium levels associated with high blood pressure and hypertension. Carrot is a good blood regulator and is excellent for helping eye problems in diabetics. Spinach contains calcium, beta carotene, vitamins A and C, which provide multiple health benefits. Celery is rich in potassium and magnesium which are again so essential in the prevention and treatment of high blood pressure.Celery contains sodium and minerals that help to regulate blood pressure. Green apples contain mallic acid which helps in bringing down your sugar level.

Brussel Sprouts and String Bean Juice

Ingredients:
10-12 Brussels sprouts
2 cup string beans
1 cucumber (optional)
1 peeled lemon

Directions:
Juice the Brussels sprouts, then, the string beans, then the lemon.
When completely blended, stir.

Note: The Brussels sprouts and the beans supply you with key minerals and energy through the creation of vitamin B6 and are a great source of insulin.

Spinach, Celery and Parsley Juice

Ingredients:
2 Handfuls of spinach
1 stalk celery
1 Handful of parsley
3 carrots
1/2 green apple

Directions:
Juice 2 carrots first, then, the spinach, parsley, the celery, and the last 2 carrots.

Note: The potassium, sodium, and other minerals will help you manage your blood glucose naturally and will also help to lower your blood pressure.

Health Tip: Instead of taking a drug such as a diuretic (i.e. water pill) to lower your high blood pressure, try a vegetable that acts as a natural diuretic, i.e. asparagus, cucumber, parsley, lemon juice.

Watercress, Tomatoes and Parsley Juice
Ingredients:
6 sprigs watercress
1 handful of parsley
2 tomatoes
2 apples

Directions:
Cut the apples into wedges and remove both the core and the seed.
Place all ingredients into a juicer and blend well.

Note: This is a great heart healthy juicing recipe effective in helping to prevent heart disease and strokes. It has been found that daily consumption of green apples or apple juice can greatly lower cholesterol levels that are the causes of inflammation and plagues the blood artery walls and greatly increasing the risk of strokes and heart attacks. Tomatoes contains lycopene which can help in reducing LDL which is the bad cholesterol by at least 10% if consumed daily. In fact consuming 1/2 liter of tomato juice daily can help to protect against heart disease. Watercress is packed full of beta carotene and antioxidants which are crucial in reducing the risk of heart disease, cataracts and certain types of cancers.

Types of Juicers

In general, there are 4 major types of juicers: masticating, centrifugal, triturating, and citrus.

A masticating juicer (single or double auger) will turn just about any kind of vegetable (or fruit) into a fresh glass of juice, but even better is that they often extract the most amount of juice from the same amount of produce. These types of juicers work by slowly crushing and grinding the produce to obtain the juice from the pulp.

Centrifugal juicers are also quite popular because of how affordable they are. These juicers use knife-like blades to quickly chop up the vegetable/fruit and the force of the blades turning extracts the juice from the pulp. While these juicers are not as efficient as the masticating models, the biggest selling point is how quickly they make a cup of juice.

Other types of juicers include triturating juicers and citrus juicers. The triturating juicers can be used with fruits and vegetables, but they are also great for juicing wheat grass. Citrus juicers are juicers that can only be used with citrus fruits due to the ream being used to extract the juice.

Once you have decided on what type of juicer you want the next thing you need to look at is the features.

Must-Have Features of the Best Juicers
Removable Parts – Having removable parts with a juicer is important because it will aid in clean up. Being able to take the parts off ensures that the pieces can all easily be washed. Not to mention that being able to take them off to clean them you can rest assured that no bacteria is growing inside the juicer due to hidden pulp stuck somewhere.

Dishwasher Safe – Many juicers have removable parts that are considered dishwasher safe. This is important to look at even if you don’t plan to use it because it allows you to sanitize the parts as needed.

Large Chute – The larger the chute the better because that means you don’t have to cut the fruits and vegetables up into small pieces. Some juicers have chutes up to 3 inches wide, which is wide enough to juice small to medium fruits and vegetables whole.

Pulp Regulator – This is important because it allows you to choose how much or how little pulp is placed into your drink. This is nice because it simply allows you to have control over your drink choices. Not to mention you can also make one glass with pulp and the rest without or even just add a small amount of pulp.

Note: The key point is to buy a juicer that is easy to use and clean so that you will juicer more frequently. Juicing more frequently as part of an overall nutritional program will help to prevent, fight, or reverse your diabetes, high blood pressure, or other disease and reduce or prevent the need for toxic drugs.

Note: Some of the top juicers include Champion, Greenstar, Green Power, Omega, Breville, and Norwalk.

Juice Quality

The quality of raw juice is at the optimum level right after the juice has been produced by your juicer. However, due to our busy schedules, sometimes we would like to make some extra juice and store it in a container of some kind to drink later.

Unfortunately, the quality of the juice suffers and the juice loses its nutrient value over a period of 2-3 days.

The two main factors that effect juice quality are: Heat and Oxidation.
Heat can affect the juice mainly by causing enzyme deactivation. Enzyme deactivation only occurs when temperatures exceed 118 degrees Fahrenheit. In addition to the heat, there is a time component associated with enzyme deactivation. For example you could probably heat juice to 130 degrees for 1 nano-second with no enzyme deactivation. Passing your finger over a flame is a similar example. (this is not advised).

Oxidation occurs when you break open cell walls of the produce and expose it to oxygen. Oxidation occurs when you cut open an apple and it turns brown. In general, oxidation does affect the quality of the juice. Many of the nutrients in the juice are not affected by oxidation, but some are. Oxidation is a natural process. Its best to minimize oxidation. One way to minimize oxidation is to consume the juice right after it’s made.

Heating the juice (below 118°F) is not as serious a problem as the oxidation. All juicers heat the juice somewhat, including the Single Auger Juicer/Twin Gear Juicer.

However, oxidation dramatically reduces the quality of your juice. Oxidation occurs with all juicers. Some juicers create less oxidation in the process of juicing, i.e. masticating vs. centrifugal. Oxidation increases the longer the juice is sitting around. So to minimize oxidation, its more important to drink the juice right after it’s made than to worry about, “oh, my centrifugal juicer produces more initial oxidation”. If you cut open an apple, oxidation is created (it turns brown). You never see the browning occur if you eat the apple as soon as you cut it!

We believe manufacturers talk about oxidation and heat to influence your purchase decision. Heat should not be a factor, since all juicers will raise the temperature of the produce being juiced. Oxidation plays a role in the quality of juice, this is true.

We would recommend taking the oxidation factors “lightly”. One could purchase the best juicer that produces the least oxidation, only to have it sit on the counter, and it never being used, since they didn’t consider that its one of the hardest juicers to clean. We have found that if a juicer is hard to clean, it will not get used — then, what is the advantage of having “the best” juicer, if its never used?

Tip: Although we don’t recommend storing the juice, if you store the juice properly (in an air-tight container), the juice quality can last at least 12 to 24 hours. You can extend the amount of time for storing your juice by doing the following:

Use an air-tight thermos/vacuum flask type of container.
Fill the air-tight container up to the brim with the juice to prevent air that causes oxidation from seeping into the container. And, store the juice (in the container) in the refrigerator.
If you are using a centrifugal juicer, the juice gets oxidized almost as soon as you’re done juicing, so drink the juice immediately.
If you’re using a single-gear juicer, it’s possible to keep your juice up to 24 hours from the time of extraction.
If you’re using a twin-gear juicer, it’s possible to keep your juice up to 48 hours from the time of extraction.
If you’re using a hydraulic press juicer, it may be possible to keep your juice up to 72 hours.

Here are some other tips if you want to increase the quality of the juice from your juicer:

Start off with the coldest possible produce – leave the produce in the refrigerator before juicing. Set your refrigerator a little colder.
Do not overload the juicer! Feed in only a little produce at a time. Let it work itself out of the juicer before adding more. Overloading will cause the juicer to work harder, causing excess friction and generating heat.
While juicing, occasionally juice an ice cube, which will help to reduce the temperature of the blade/auger and the juice. It will also dilute the juice.
Be sure to inspect the cutting blade (on centrifugal juicers) or cutter (on the Champion juicer). Replace if they are dull. Dull blades do not cut as well, and thus will cause excess friction, which generates heat.
Juice in small batches, rather than “juice marathons”. The longer the juicer runs, the warmer things get.
Start off by juicing the highest quality produce available. In some studies, organic crops have been shown to be higher in some vitamins, essential minerals and phytonutrients.
If your juicing with a CHAMPION Juicer, chop produce into smaller pieces. Produce with strings will get stuck around the cutting blade and cause more friction and heat (especially Celery and leafy greens with long stems)
Juice consistently and drink your juice as soon as you make it for highest quality. This is the most important factor.

FYI: A Green Star juice extractor as well as most other twin gear juicers make juice with the least amount of oxidation to them. The Norwalk press also does but it is a lot more expensive. It’s physically big and involves more of a commitment due to the different stages of cutting, pressing and then cleaning in order to get a glass of juice. If you are really concerned about these issues consider getting a Green Star at a quarter of the price of a Norwalk juicer. You’ll be very happy because they are great machines. If you want to spend a little less, go with an Omega 8003 juicer. This juicer delivers higher quality juice, is easy to clean, comes with a 10 year warranty, and it will change your life.

Green Smoothies for Reversing Diabetes

Author’s Note: Most people (including myself) eventually get tired of juicing for one reason or another. Juicers can be a pain sometimes especially in operating them and cleaning the various parts.

Well, blenders don’t have those problems — they’re easy to use and very easy to clean. So, I decided to expand the juicing book to add a smoothie section. Smoothies, if created the right way, provide similar benefits that juicing provides, plus a few other benefits.Drink Scrumptious Smoothie to Reverse Diabetes

FYI: Two of the top super blenders are Vitamix and Blendtec. I’m partial to Blendtec because it’s easier to use (pre-programmed buttons) and easier to clean.

What is a Smoothie?
A smoothie is a healthy version of a milkshake and is a nice alternative for people who either don’t like to juice or get tired of juicing and cleaning the juicer everyday.

A green smoothie is an even healthier version of a regular smoothie. These green smoothies are scrumptious and easy to make with your blender. Smoothie recipes are included in the juicing book.

Although it seems simple (just throw some stuff into a blender and press Start), most people don’t know how to make a healthy, well–balanced smoothie that will alkalize their body, fight their diabetes and optimize their health.

You don’t need to use syrup and lots of fruit to make a smoothie taste good. If you use ripe fruits, tons of sugar shouldn’t be needed.

Also, always ensure that you use a high-powered blender and also ensure that your smoothie contains the following five (5) components: a base, a liquid, some fruit, a nutritive additive, and a flavoring additive.

Examples of a base, a liquid, a fruit, a nutritive additive such as chlorella, and a flavoring additive (in that order) are a banana, almond milk, blueberries, raw spinach, and cinnamon.

For more details about the 5 components of healthy smoothies, how to make them, and where to buy the right type of blender (and why) plus lots of great recipes, get The Power of Juicing & Smoothies ebook.

Start drinking smoothies to reverse & cure your diabetes.

The Raw Juicing & Smoothies Ebook: The Power of Juicing and Green Smoothies to Reverse T2 Diabetes

This juicing ebook explains the importance of juicing, and how to use the power of juicing and green smoothies to control and reverse your diabetes.

This ebook provides juicing recipes, and recipes for super smoothies and specific recipes for diabetes, and other ailments including edema, fatigue, high blood pressure, indigestion, obesity, arthritis, eye problems, and kidney problems. This ebook also explains how to take your juicing to the next level.

Key topics in the juicing ebook include:

Vegetables and Fruits by Color
Juicing for Diabetes and Weight Loss
Vegetable Juicing
Juicers
Juicing — Where to Start
Guidelines for Juicing
Introduction to Juicing Vegetables
Juice Fasting
Health Benefits of Vegetable Juices
Health Benefits of Fruit Juices
Juice Recipes
Juice Recipes for Diseases and Ailments
Juicing for Weight Loss
Juice Recipes
How to Make Green Smoothies
Recipes for Smoothies
Storing Vegetables & Fruits

Get the Juicing & Smoothies ebook (or printed 8½ x 11 booklet) to learn how to juice and drink tasty smoothies that will reduce and eventually eliminate your cravings for junk food and fast food.

Remember: it’s 2-books-in-1 — a juicing book, and a smoothies book.

These great recipes will also help you to lose weight, get rid of that belly fat, wean off those dangerous diabetic and high blood pressure drugs, and eventually reverse your diabetes.

Start juicing to reverse and cure your Type 2 diabetes today!

We’ve all seen the “Got Milk” commercials — very appealing … catchy phrase …

But, have you noticed that most of the people in these ads are beautiful women? or athletes? celebrities? cute kids? cute animals? Don’t fat people drink milk?

We’ve all seen the commercials about milk supposedly being able to help us lose weight. And, if you believe that, then, I’ve got a bridge to sell you.

Most of us have grown up drinking milk — I remember I didn’t like milk, but my parents said it was good for us.

During my recovery, I stopped drinking milk and eating most dairy products — this seemed to contribute to what my doctors called a miraculous recovery from near-death, potential cataract surgery, and the threat of double-leg amputation.

During my diabetes and heart disease workshops, teleseminars, and classes, I’m always asked one or more of the following questions

“What do you have against milk?”
“Why do you list milk in your book as one of “the 5 “dead” foods“?
“Don’t we need milk for the calcium?”

Unfortunately, we’ve all been bamboozled and hood-winked into believing that milk is good for us and for our children.

Now, if you’re relatively healthy, then, your body may be able to handle this “dead” food. But, if you’re diabetic, overweight, or struggling with some kind of illness, then, your body may not be able to handle cow’s milk.

Some of the Problems with Cow’s Milk
There are quite a few health-related problems associated with cow’s milk, especially for children and older adults:

• Dead enzymes (can leads to auto-immune problems, i.e. Type 1 diabetes, lupus, , limited brain development, autism)
• Mucous-forming (leads to allergies, frequent colds, ear infections, auto-immune problems)
• HFCS or some other hidden -ose (leads to obesity, Type 2 diabetes, ADHD, limited brain development)
• Dead calcium (ok for children who have the lactase enzyme, but bad for adults)
• Hormone abnormalities via the growth hormones fed to the cows
• Weakened immune system via the antibiotics fed to the cows

All of this makes children weak physically, mentally, and emotionally; and sets the stage for children to be introduced a lot earlier to OTC drugs, and eventually prescription drugs — when their bodies have not matured enough (especially the immune system) to handle the subtle toxins from the drugs. As a result, they become biochemically-dependent on the drugs — from the food and the medications …

If your child doesn’t like milk, consider it a blessing.

Now I know what some of you are thinking: Where do you get the calcium if you don’t drink milk?

Well, there are a lot better ways to get calcium than by drinking “dead” milk, i.e. spinach, broccoli, mustard greens, collard greens, other green, leafy vegetables, okra, watercress, beans, sardines, wild salmon, tofu, almonds, walnuts, sesame seeds, apricots, figs, currants, oranges, low-fat yogurt, cottage cheese, raw milk.

And, keep in mind that there are 2 types of calcium: “dead” calcium and “living” calcium.

So, which calcium do you think is better for a child, or even an adult?

Unfortunately, many of these foods have been marketed to us and our children as healthy foods for years! — thanks to television, the newspapers,  health magazines, radio, and other media.

In addition, so-called experts such as doctors, dietitians, nutritionists and diabetes educators, and other healthcare professionals promote many of these foods as healthy. Why? Because that’s were they were told!

But it turns out that many of these foods fuel Type 2 diabetes, obesity, heart disease, cancer, arthritis, allergies, auto-immune diseases, chronic fatigue, erectile dysfunction, depression, constant headaches, and other chronic illnesses.

Here’s the current list of so-called healthy foods, and the list continues to grow:

Artificial sweeteners (i.e. Splenda, aspartame, sucralose)
Baby aspirin (don’t be fooled by the word “baby” and think it’s safe!)
Bottled water (More than 52% is tap water!, plus the plastic issue)
Bottled water with added minerals (a marketing gimmick)
Canned tomatoes (make sure they’re organic)
Canola oil (man-made, hydrogenated)
Cereal (gateway food to cow’s milk, full of sugar)
Corn-fed beef (corn — that’s how you get fat — and fast!)
Corn oil (bad for the cardiovascular system)
Diabetic foods, i.e. Glucerna (run the other way! — full of chemicals and trans fats)
p.s. There’s no such thing as “diabetic food”!
Diet foods/drinks (full of chemicals that create cravings)
English muffins (mostly refined flour now)
Farmed salmon (full of dyes and other chemicals, contains very little Omega-3s)
Fat-free foods (usually full of sugar or other chemicals)
Fish (mostly farmed, very little Omega-3s — stick with wild salmon)
Fruit bars (full of refined sugar, HFCS, PHO)
Fruit cocktail (full of sugar — avoid the heavy syrup)
Fruit juice ( lots of sugar, HFCS and dead chemicals)
Frozen dinners (full of chemicals and trans fat)
Granola (read the ingredients!)
Low-fat foods ( usually full of sugar and/or salt)
Low-sodium foods (usually full of synthetic chemicals to “taste” like salt)
Microwave popcorn (be careful, especially the popcorn with the fake butter!)
Milk (cow’s milk is full of antibiotics, growth hormones — save your children!)
Oatmeal (yeah, I know — everyone is shocked by that one)
Organic juice (organic? in a bottle? yeah, right — it’s pasteurized!)
Peanut butter (full of trans fats and HFCS — try almond butter)
Potatoes (especially the white potatoes — without the skin)
Tilapia (used to be a good fish, now overly-farmed)
Seven-grain bread (read the label — usually flour is the first ingredient)
Soy (yeah, we Americanized a good thing from the Asians)
Soy milk (too much sugar)
Soy protein (unless it contains genestein and daidzein)
Splenda (it’s artificial!)
Sugar-free food (contains some kind of sugar, look for –ose in the ingredients)
Turkey hot dogs (full of nitrates, antibiotics, growth hormones, other chemicals)
Tylenol ( run the other way and save your liver!)
Vitamin pills (i.e. One-A-Day, Centrum — they’re just “rocks” of synthetic minerals)
Vitamin water (contains synthetic vitamins)
Wheat bread  (yeah, not as healthy as we thought)
Whole grain bread (read the label — usually mostly flour)
Whole grain muffin (usually mostly flour)
Whole wheat bread (not that whole …)
Yogurt (it taste nasty so you would think it must be healthy)
Yogurt drinks ( taste better, but full of sugar!)

I know what you’re thinking — what else is there left to eat?

The good news is that there are lots of good, healthy foods out there. In fact, many of the foods listed above can be enjoyed because there are healthier versions of these foods described in the cookbook and Food Tips ebook.

The American Diabetes Association is Searching for a Cure. Sure, they are. They are simply taking your money and promoting the drug and food companies agenda. That’s in my opinion and in those of many other diabetics. By the way, I worked (as a volunteer) for the ADA for more than 3 years.

Diabetes makes you fat.  Being overweight may be caused by poor diet and lack of exercise. It is a fact that the majority of diabetics are overweight. The diabetes is a symptom with the same causes as the weight gain.

Cinnamon lowers blood sugars. While cinnamon can enhance the tastes of foods, it has not been proven to lower blood sugar readings over the long term. There was a study that showed an reduction in blood sugar but it did not last. Subsequent studies have not shown any benefit from cinnamon. Gorging on cinnamon can cause liver inflammation so use in moderation.

Diabetics should be on a low fat diet. Not true. Diabetics need the good fats in their diets just like everyone else. These low fat diets were the knee jerk reactions to problems caused by the bad fats in our diets. Diabetics should concentrate on avoiding junk foods and eat diets containing foods that stabilize blood sugars.

Insulin cures Diabetes.  Nope. It helps control sugar levels by ushering glucose into the cells. The underlying causes are unchanged. Taking insulin forming pills or insulin is simply buying time to seek a cure.

The only way to treat diabetes is with medicine. Wow, I could write for days on this. To me, taking medication for type 2 diabetes is a short term solution. Once you change your diet and exercise routines, medicine should be unneeded. On this subject I will be at odds with traditionally educated doctors.

Treating diabetes with medication is all I need to do.  If that were so then how do you explain the shortened lifespan of a diabetic?

As long as I take my pills or shots I can eat anything.   If you believe this, I have a bridge to sell you. Pills or shots only hide the symptoms of your diabetes, while the diabetes continues to rot out your body!

Diabetes is incurable. – At least that is what we’ve all been told. Is diabetes curable? Somehow these experts haven’t talked to all the people who are living medication and insulin free. You won’t see their stories in the popular diabetes magazines either. That doesn’t sell advertising to drug companies. There are many former diabetics who lead drug free lives because they changed their former self destructive eating habits and added regular exercise. Today,  there are many doctors like Dr. Rosedale, Dr. Mercola, Dr. Young, and Dr. Oz who are challenging this myth and proving it to be untrue. There is no pill you can take to cure diabetes or any other disease.

In some cases the very people that claim to be helping diabetics are lying to them.

Although it is very important to learn everything you can about diabetes, it may be just as important to unlearn a lot of things you believe to be true about diabetes, drugs, and nutrition.

Here are several myths and misunderstandings about diabetes, drugs, nutrition and other related topics.

Myth: Diabetes is just a little sugar problem – it’s not that serious.

Truth: Diabetes is a disease that affects trillions of cells in the body and, gradually, leads to complications such as heart attack, stroke, amputation, kidney failure, and blindness. So, diabetes is serious . . .  very serious.

Myth: Eating sweets and your genetics cause diabetes.

Truth: Eating sweets does not cause diabetes – they make you fat, which can lead to diabetes. Although your genetics can play a partial role in diabetes, the eating and cooking habits that are passed down from one generation to the next are more significant contributors, when combined with a sedentary lifestyle. Look at your genetics as being the “loaded gun” and your eating habits/lifestyle as “pulling the trigger”. As long as you don’t pull the trigger, the loaded gun can’t harm you! Your body may have a genetic predisposition to acquire diabetes, but, if you make better decisions than your ancestors about food, exercise, and lifestyle, then it is not a forgone conclusion that you will become diabetic.

Myth: There is no cure for diabetes – once a diabetic, always a diabetic.

Truth: The treatment protocol for Type 2 diabetes is drug therapy, which is designed to suppress the symptoms of the disease and not address the root causes of the disease. And, therefore, the disease cannot be cured. However, there is sufficient clinical evidence that shows lifestyle changes (such as nutrition, exercise, testing, and spiritual health) can prevent and control Type 2 diabetes. And, once the diabetes is under control, further lifestyle changes may reverse the effects of the disease – if the treatment focuses on repairing the trillions of defective cells.

Myth: Diabetes is not as serious if you are taking pills instead of insulin.

Truth: Diabetes should be taken as seriously regardless of whether you are taking pills or injections. Unfortunately, because we live in a drug-tolerant society that sees pills as “normal”, we don’t really believe our health is in any danger if we are taking pills. Either way, the diabetes will still progress and lead to other health complications. In fact, pills lull diabetics into a comfort zone and a false sense of wellness that eventually fails them.

Author’s Note: A co-worker thought that he was safe taking a pill, but today is on insulin because the disease continued to progress.

Myth: You can control your diabetes by avoiding the carbs.

Truth: You may be able to temporarily lower your blood glucose level, but you can’t avoid a major macronutrient such as carbohydrates and expect to get healthy. Besides, not all carbohydrates are bad – it’s the refined carbohydrates such as white bread, pasta, and cereals that are the problem. However, good carbohydrates, such as broccoli and Brussel sprouts, actually provide some of the missing saccharides, which help to repair the cells and reduce the insulin resistance.

Note: Recent research indicates that cells have a thin carbohydrate (“sugar”) coating (glycocalyx) of glycoproteins and glycolipids that support cellular communications and the immune and endocrine systems.

Myth: It costs more to eat healthy foods.

Truth: It does cost more to eat healthy foods – in the short term. Fresh vegetables and fruits cost more than a box of macaroni and cheese. Sprouted-grain bread cost more than wheat bread. Organic brown rice cost more than white rice. However, as your health improves, you will save money with over-the-counter drugs, prescription drugs, doctor visits, physical exams, hospital stays, and the quantity of groceries.

Myth: Most people (including diabetics) do not like taking drugs.

Truth: Surprisingly, most people prefer to take drugs – in lieu of making changes to their lifestyle, nutrition, or exercise regimen. Most people will deny that they like taking drugs, but the facts show that more than 65% of the people in the United States take prescription and/or over-the-counter drugs; and, more than 60% take multiple drugs. This is due to our intolerance to personal pain and suffering – why suffer if there’s a drug that will eliminate the pain? Also, there is the belief that the drugs are “working” because they do what they are advertised to do, e.g. reduce pain, lower blood pressure, lower blood glucose, lower cholesterol. It will require a major paradigm shift in our thinking to move away from drugs as the solution to our health problems.

http://www.youtube.com/watch?v=J7xpTxVAqQE (last 2 minutes)
http://www.youtube.com/watch?v=gKA8uMEOOhI (first 5 minutes)

Here’s a doctor on his radio show talking about Mr. McCulley:

Here are some (humorous) video clips from workshops, conferences, and lectures:

Here’s a “fun” interview with a local radio show host, and Mr. McCulley talking about his daughter:

Introductions by a doctor, a NYC cardiologist, and the director of a health federation

Diabetes Overview & Nutritional strategy video:

What causes diabetes, engineering methodologies:

The Power of Blood Glucose Testing:

Why the American Diabetes Association Fired Mr. McCulley:

Videos on the Death to Diabetes website:

http://www.deathtodiabetes.com/Death_to_Diabetes_Videos.html

http://www.deathtodiabetes.com/Death_to_Diabetes_Videos2.html

The Death to Diabetes^® Health & Wellness Reverse Diabetes Program is a well-structured program designed by an ex-diabetic engineer, who utilizes approved medical protocols and leverages several areas of medical science, including the pathophysiology of Type 2 diabetes, epidemiology, etiology, and morbidity and mortality rates.

The Death to Diabetes^® Health & Wellness Program is a science-based program that utilizes the latest research in nutritional science and various engineering methodologies.

This program is also a spiritual-based program that recognizes the importance of faith and the belief in a higher power; and the importance of emotional support to provide real hope and fuel one’s inner drive to take responsibility and accountability of their own health.

The program also includes a train-the-trainer training kit for people in the wellness industry who want to grow their business.

Why the Death to Diabetes^® Diet-for-Diabetics Works to Reverse and Cure Your Diabetes

Uniqueness of the Death to Diabetes Program

The Death to Diabetes^® program will work when all the other programs have failed you because the Death to Diabetes^® program provides a real diet for diabetics and goes beyond just controlling your blood sugar to address the inflammation markers and other critical blood test parameters that fuel Type 2 diabetes and cause the damage to the cells, blood vessels, tissues, and organs.

As a result, your body is able to repair the damage, giving it the opportunity to reverse and defeat the disease.

Unfortunately, most of the diabetes programs out there fail because they focus strictly on controlling your blood sugar and do not address how to repair the damage caused by the diabetes. That’s one of the key reasons why people remain diabetic.

Here is a list of reasons why the Death to Diabetes^® Program will work and is unique from all the other programs:

1. The program was developed by an engineer, who understands biochemistry, nutritional science, pathology, etiology and cellular function.
2. The program was developed by someone who successfully recovered from a coma and weaned himself off insulin and other drugs– people find this to be inspirational.
3. The program was developed by someone who actually beat the disease! (to show other diabetics that they can, too).
4. The author understands the science of diabetes and its weaknesses, and how to attack it. (and, can help others get their diabetes under control).
5. The program is easy to implement and use.
6. The program is well-structured and easy to follow with 10 specific steps.
7. The scope and breadth of the book is comprehensive and deep (400 pages — most diabetes books are about 250 pages) and explains more than just how to beat diabetes. It explains how to beat heart disease, high blood pressure, high cholesterol; and also how to improve the health of the eyes, kidneys, nerves, brain, pancreas, and cardiovascular system.
8. The “Death to Diabetes” book is popular and well-received, and has become one of the top-selling diabetes books around the world!
9. The program actually works, and can be verified after just 14 days of using the program. Some diabetics see their blood sugar level come down in less than 7 days.
10. The program enables the following health improvements, most of which can be measured by a medical doctor: a decrease in blood sugar, a loss of weight, lower BMI, lower blood pressure, lower cholesterol, elimination of chronic fatigue, an increase in energy, and increase in muscle tone.
11. The program is measurable and trackable, and therefore verifiable in less than 30 days.
12. The program defines the specific foods to eat and not eat, and why. There’s no guesswork, and therefore no confusion or frustration.
13. The program is comprehensive and addresses more than diet and exercise, including cleanse/detox, blood glucose testing, test data analysis, recordkeeping, spiritual health, knowledge acquisition, emotional support and other support systems. This program specifically explains why someone is diabetic.
14. The program explains diabetes at the cellular level but in a way that most people can understand the disease.
15. The program explains how to use specific super foods and blood glucose testing data to control, prevent, and reverse diabetes. The program explains exactly what to do if your blood glucose remains high, and why.
16. The program provides online support and other educational resources that go beyond the book.
17. The program provides other educational resources besides just the paperback book, including DVDs, CDs, ebooks, and tracking tools
18. The program goes beyond just providing products — it provides services, including workshops, teleseminars, webinars, and 1-on-1 coaching services.
19. The author has received positive feedback from diabetics, non-diabetics and even some doctors about the effectiveness of his book and wellness program. There are  testimonials on the website, feedback about the book on Amazon.com, and videos on YouTube where doctors and others recommend the book.

Program Results Summary

The “Death to Diabetes” book has become one of the top-selling diabetes books in America and around the world.

“Death to Diabetes!” is slowly becoming a rallying cry of many diabetics and family members who are suffering unnecessarily with this disease and its horrific complications of blindness, amputations, kidney dialysis, heart attack, and stroke.

Hypoglycemia Symptoms

Since a stable supply of glucose is required for the efficient functioning of every cell in the body, hypoglycemia can cause a wide range of symptoms affecting the whole body. Since the brain is most sensitive to changes in blood sugar levels however, the first signs of hypoglycemia are typically nervousness, faintness, dizziness, weakness etc.

Below is a list of hypoglycemia symptoms compiled by Dr. S. Gyland, a hypoglycemia specialist and a sufferer himself. This list was produced after Dr. Gyland has treated hundreds of patients for this condition.

Experienced by over 90% of hypoglycemics:

• Nervousness

Experienced by over 80%:

• Irritability
• Unexplained tiredness/Exhaustion
• Faintness
• Dizziness
• Tremors
• Cold Sweats
• Weakness (especially noticeable as being “weak at the knees”)

Experienced by over 70%:

• Depression
• Vertigo
• Drowsiness
• Headaches

Experienced by over 60%:

• Digestive disturbances
• Forgetfulness
• Insomnia
• Constant worrying
• Anxiety

Experienced by over 50%:

• Obesity
• Confused thinking
• Palpitations
• Muscle pain
• Indecisiveness
• Numbness

Experienced by over 40%:

• Asthma
• Unsocial, asocial, or antisocial behaviour
• Crying spells
• Lack of sex drive
• Allergies
• Lack of coordination
• Muscle Cramps
• Poor concentration
• Blurred vision
• Twitching and jerking muscles

Experienced by over 30%:

• Itching and crawling sensations on the skin
• Gasping for breath
• Smothering spell
• Staggering
• Sighing and yawning

Experienced by over 20%:

• Impotency (males)
• Night terrors
• Arthritis
• Phobias
• Fears
• Skin conditions
• Suicidal impulses

Experienced by over 10%:

• Nervous breakdowns

Experienced by over 2%:

• Convulsions

How does the body control blood sugar levels?

When we eat, our bodies break down carbohydrates from foods such as bread, rice, pasta, vegetables, fruit and milk products, into various sugar molecules. Ultimately these sugar molecules are broken down into glucose, the main energy source for the body. Glucose is absorbed directly into the bloodstream after food is consumed and digested, but it can’t enter the cells of most of the body’s tissues unless insulin is also present Insulin is a hormone secreted by the pancreas.

When blood sugar levels rise, they signal cells, called beta cells, in the pancreas to release insulin. The presence of insulin in the bloodstream allows cells to take in glucose for use in energy production, and also signals the liver to reduce glucose production (we will learn about the liver’s role shortly). This action of insulin lowers the amount of glucose in the bloodstream and prevents it from reaching high levels, which also have bad effects on health (diabetes). In a healthy individual, as blood sugar levels return to normal, so does the secretion of insulin from the pancreas, ensuring that the blood sugar level doesn’t dip too low and result in hypoglycemia and associated symptoms.

The liver also plays an important role in maintaining blood sugar levels. After a meal, when blood sugarand insulin levels are elevated, the liver takes up excess glucose and stores it in the form of glycogen. Along with insulin, this process helps to prevent blood sugar levels rising too high. Between meals, when blood sugar and insulin levels drop, the liver breaks down stored glycogen into glucose, and releases it back into the bloodstream, preventing blood sugar levels from dipping too low. Should the supply of glucose to the body be disrupted, the liver is also capable of producing extra glucose itself, through a process called gluconeogenesis. The liver uses various glucose precursors to manufacture glucose.

Through all the above mechanisms the healthy body is able to maintain blood sugar levels within a narrow range, ensuring smooth production of energy within the body’s cells and avoiding the adverse effects of blood sugar levels straying too far from this range.

How does hypoglycemia occur?

In the medical literature, the most common cause of hypoglycemia is an incorrect dose of insulin in people with diabetes. In people who don’t have diabetes, common causes of hypoglycemia include:

Mistaken Medicine Use – Accidentally taking someone else’s oral diabetes medication is a common cause of hypoglycemia.

Other Medicines – Aside from diabetes medications, there are a number of other medicines that can have the effect of lowering blood sugar levels. One of the most commonly used medicines that may have this effect is quinine, which is used in the treatment of malaria and leg cramps.

Alcohol Consumption – High alcohol consumption can interfere with glucose metabolism. Excessive intake of alcohol can deplete the liver’s stores of glycogen and reduce its ability to control blood sugar levels.

Illness – Hypoglycemia has long been known to be a symptom of a number of serious illnesses. Liver disease such as hepatitis and cirrhosis, as well as kidney disease, often cause hypoglycemia due to the major role these organs play in glucose production and maintenance of stable blood sugar levels. Endocrine diseases, those which affect hormone production, can also result in hypoglycemia, particularly diseases of the adrenal glands such as Addison’s disease. This is because adrenal hormones such as cortisol and DHEA play a key role in glucose metabolism.

Excessive Insulin Production – Some rare disorders such as beta-cell tumors result in the overproduction of insulin (hyperinsulinemia) and cause hypoglycemia.

In recent years, it has become apparent that there is another method by which excessive insulin production and hypoglycemia can occur, called insulin resistance. With respect to hypoglycemia in environmental illness patients, it is this method that we are most interested in, for reasons that will become apparent. Insulin resistance is often referred to in popular books and the media as Metabolic Syndrome or Syndrome X.

Insulin resistance is the name given to a condition in which, for a number of reasons, the body’s cells become less sensitive to the effects of insulin. The body reacts to this situation by producing more insulin with the common result being an overproduction of insulin causing blood sugar levels to drop too low. In this way, blood sugar levels swing from too high to too low. This is often referred to as a “blood sugar rollercoaster”.

As well as the symptoms produced by the hypoglycemic state, the high levels of insulin themselves can have serious health consequences in the long term. The underlying mechanism by which insulin resistance occurs is due to the insulin receptor cells in the liver, adipose (fat) tissue and muscles, becoming less efficient as a result of chronic exposure to high levels of insulin. This is the type of feedback mechanism that is at work in many body systems. If the levels of any chemical messenger such as hormones and neurotransmitters are chronically raised, the cells that they act on become less and less sensitive to them to avoid overstimulation.

We will now look at the factors that can cause chronically elevated insulin levels and ultimately, insulin resistance and hypoglycemia.

The Causes of Insulin Resistance

Although genetics plays a role in who might develop insulin resistance, people of South Asian origin have a higher risk for example, there are a number of environmental factors that have a major influence.

High Refined Carbohydrate Diet

The types of carbohydrate we eat has a big effect on what happens to our blood sugar level and how hard our bodies have to work to maintain it within the healthy range. Most foods contain a mixture of carbohydrates, proteins and fats, but some foods are predominantly composed of carbohydrate. These include cereals, grains, starchy vegetables (mainly root vegetables), and fruits. Legumes (beans and pulses) also contain a high carbohydrate content even though they are often referred to as protein foods.

The most basic carbohydrates are known as simple sugars and are found in high amounts in fruits and refined carbohydrates contained in processed foods. Simple sugars are usually identifiable by their names ending in “ose”, such as fructose (fruit sugar), sucrose (table sugar), maltose (found in grains) and glucose. Simple sugars require little or no digestion and are therefore rapidly absorbed into the bloodstream causing a rapid rise in blood sugar levels. This produces a rapid and excessive insulin response which can result in hypoglycemic symptoms and eventually insulin resistance and type 2 diabetes, if simple sugars are consumed on a regular basis.

This all occurs because the chronically raised insulin levels produced by constantly consuming refined foods high in simple sugars actually reduces the sensitivity of the cells to insulin. The human body was not designed to deal with a constant flow of rapidly absorbed simple sugars. The average western diet of processed foods is packed full of these simple sugars and the rapid increase in diabetes and insulin resistance tells its own story.

For this reason, to avoid this situation it is advisable to avoid eating refined carbohydrates and simple sugars as much as possible.

Glycemic Index – To help us understand which foods raise blood sugar levels too high too fast there is a system called the Glycemic Index (GI) which tells us how fast a certain food releases simple sugars into the bloodstream. The higher the glycemic index of a food, the greater blood sugar response it will produce. A GI above 70 is considered high, 56-69 medium, and below 55 is said to be low. To maintain constant blood sugar levels and avoid hypoglycemia and insulin resistance, it is therefore advisable to limit your intake of high GI foods.

Glycemic Load – This is a relatively new system that is not widely used as yet but offers a fuller picture than the glycemic index of the impact of specific foods on blood sugar levels. The glycemic index tells us only how quickly a certain carbohydrate turns into simple sugars but does not tell us how much of that carbohydrate is in a particular food. The glycemic load on the other hand takes this into account to give us a better idea of what a particular food will do to our blood sugar level. For example, a food may contain a carbohydrate with a high glycemic index indicating it is fast releasing, but there may not be much of that carbohydrate in the food, so it would have a relatively low glycemic load (GL). A GL of more than 20 is considered high, 11-19 medium, and 10 or less is low.

It is important to consider both of these measures when deciding on which foods to eat and which to avoid. Foods with both a high GI and high GL are the ones to limit the most.

Refer to the GI/GL Chart when you order the Death to Diabetes book.

Nutrient Deficiencies
There are a number of specific vitamins and minerals that are essential for efficient blood sugar control. These include:

Vitamins: B6, B3, Biotin

Minerals: Chromium, Magnesium, Zinc, Vanadium, Calcium

Chromium – Considered to be one of the most important nutrients for controlling blood sugar levels. Chromium, along with vitamin B3 and glutathione, make up a compound called Glucose Tolerance Factor (GTF). GTF is strongly linked with maintaining even blood sugar levels. Increased dietary GTF in normal individuals has been shown to augment the action of insulin, and in those with diabetes it reduces insulin requirements. By the same token it can alleviate symptoms of hypoglycemia. This mineral also has a direct glucose lowering effect. Chromium content of food is greatly reduced by refining and processing so it is important to make sure you are getting enough.

Magnesium – Refining and processing also greatly affects magnesium content of food and deficiencies are common. Stress also has a major impact on magnesium levels. This mineral is important for numerous biological processes including energy production and blood sugar control.

Zinc – A highly important mineral with regard to insulin function. Zinc is necessary for the production of insulin and it also helps it to bind to receptors on the cells. Zinc is also required for stomach acid production and therefore affects how well food is digested. A deficiency of zinc affects the action of insulin directly and also interferes with proper digestion, creating deficiencies of the other important blood sugar control nutrients as well.

Vanadium – A trace mineral required in small amounts that has similar actions to chromium.

Calcium – Recent research suggests calcium is also important for blood sugar control. A calcium deficiency can affect the transport of essential nutrients into cells and prevent insulin from working efficiently.

Vitamin B6 – This vitamin is essential for countless chemical processes within the body. Amongst these is its role in hormonal balance. A deficiency of vitamin B6 can result in blood sugar problems. As with all B vitamins, it can be depleted by a number of factors such as stress, alcohol consumption, the contraceptive pill, and other medications. Food processing also destroys this vitamin.

Vitamin B3 – Works with chromium as part of glucose tolerance factor to balance blood sugar levels. Deficiency can occur due to the same factors as for vitamin B6.

Biotin – Involved in the metabolism of carbohydrates, proteins, and fats. Biotin is required to metabolize carbohydrates and control blood sugar levels through it’s effects on liver glucose/glycogen metabolism. This nutrient also acts like chromium to reduce elevated blood sugar levels.

Gut Health

Stress
The role of stress in hypoglycemia and insulin resistance is a major one. The basic reason for this is that stress increases the production of adrenal hormones and these increase insulin resistance. There is slightly more to it than that, as one adrenal hormone, DHEA, has the opposite affect, which we will get to.

The two main adrenal hormones involved in the stress response, and blood sugar control, are cortisol and DHEA. Blood sugar problems occur when cortisol is either too high or too low, and when DHEA is too low. This may sound confusing but the effects of low cortisol are high cortisol are basically the same. These hormones are produced to help our bodies cope with the demands placed upon them by stressors such as a work deadline, social conflicts, physical activity, and environmental factors such as extreme heat or cold.

When we are confronted with these situations the body’s natural response is to increase production of cortisol and DHEA, along with the short lived hormones adrenaline and nor-adrenaline. These hormones gives us more energy through increased glucose uptake as well as sharpening our reflexes and allowing us to make quick decisions. After the stress has passed,in a healthy person these hormone levels will return to normal once the stress has passed. Unfortunately, with our modern lifestyles we are constantly subjected to events we (and therefore our bodies) perceive as stressful. This means are bodies are constantly having to produce extra adrenal hormones in response. It has been found that over time chronic stress can produce “adrenal exhaustion” or burnout whereby the body can no longer produce the cortisol and DHEA required for us to cope with the stress. The result is depression, anxiety, insomnia, fatigue — hypoglycemia/ insulin resistance.

When someone is under chronic stress, their cortisol levels will be constantly elevated. This can result in hypoglycemiaand insulin resistance as cortisol directly contributes to insulin resistance by preventing insulin from doing its job of transporting glucose into cells. When adrenal exhaustion occurs due to prolonged stress, both cortisol and DHEA levels are constantly low. This has the effect of lowering your metabolic rate, making you feel tired, gain weight and crave sugary foods.

All these factors alone can contribute to hypoglycemia and insulin resistance. Additionally, DHEA has a powerful effect on blood sugar control. This is because DHEA levels are inversely related to insulin levels, meaning that when DHEA levels are low, insulin levels are high, and vice versa. As such, low DHEA levels resulting from chronic stress result in high insulin levels and hypoglycemia/insulin resistance. Conversely, increasing your DHEA levels through stress reduction techniques, proper diet and lifestyle choices will effectively control hypoglycemia and reduce insulin resistance. If this isn’t enough, DHEA supplements can powerfully improve your ability to deal with stress and improve your blood sugar control.

It is advisable to seek professional advice if you wish to use DHEA or any other hormone, and have proper testing carried out to determine your current levels before and during treatment.

Exercise

Even minimal exercise such as taking a short walk can improve blood sugar control simply because getting the circulation going allows insulin to more easily due its job of delivering glucose to the cells. Regular moderate exercise can really improve blood sugar levels and insulin response however due to the fact that it increases muscle mass. Muscle is one of the major stores of glucose, so the more muscle you have the more glucose you can store, with the result that the production of insulin is minimized. The accumulation of fat tissue has the opposite effect and contributes to hypoglycemia and insulin resistance.

Oxidative Stress
Oxidative stress is a natural process that occurs in all oxygen breathing creatures. When our bodies burn glucose and oxygen to create energy, a number of unstable oxygen molecules called ‘free radicals’ are created in the process. These molecules are highly reactive and if left unchecked can cause damage to the body’s cells. Free radicals are also generated in a number of other ways. Immune cells generate them to kill pathogens and many free radicals are produced in the detoxification of environmental toxins such as cigarette smoke, pollution and heavy metals. Normally the body is able to neutralize free radicals using antioxidants.

If our antioxidant levels are low however, due to poor diet, stress, or high exposure to environmental toxins, free radicals are able to do damage to our cells and the oxidative stress on the body is increased. High oxidative stress has been found in people with a wide range of illnesses and is thought to increase the rate at which we age. With regards to hypoglycemia and insulin resistance, free radicals can damage insulin receptors, making them less sensitive to insulin’s effects. Unfortunately, the more insulin receptors are damaged, the higher the levels of insulin become, which increases oxidative stress still further. In this way a vicious cycle is created.

The Environmental Illness Connection – When we consider all these factors that can contribute to the development of hypoglycemia and insulin resistance, it is no surprise that they are common in environmental illness sufferers. It has been firmly established that patients suffering from environmental illnesses from chronic fatigue syndrome and fibromyalgia, to autism, have poor gut health, multiple nutrient deficiencies, and increased oxidative stress. Furthermore, multiple studies have demonstrated that chronic fatigue syndrome and fibromyalgia patients have poor adrenal function, typically with both cortisol and DHEA levels being low. Environmental illness patients also generally have very low exercise tolerance, so lack of exercise could certainly increase the risk of hypoglycemia and insulin resistance.

Clearly then, the treatment of environmental illnesses should include measures to tackle hypoglycemia.

Testing for Hypoglycemia

The presence of many of the symptoms listed above, particularly recurrent bouts of dizziness, faintness, weakness, and shakyness, that come and go and are relieved by eating, is a good indication of a blood sugar problem. The easiest way to confirm this is to eat only low GI/GL foods for a few weeks and see if your symptoms improve or disappear. A typical diet during this testing period would be made up of meat, fish, low carb vegetables, nuts and seeds.

If there is noticeable improvement in symptoms during this period you can be pretty sure of being hypoglycemic and take measures to further improve your condition (these will be discussed below).

If you or your doctor need further verification of the presence of blood sugar problems, you may wish to have a glucose tolerance test (GTT). For this test you will need to attend a clinic or laboratory that offers this kind of testing, and remain there usually for up to 5 hours. On arriving for the test, a vial of blood is drawn and then you are given a drink containing a specific amount of glucose. Blood samples are then taken at precise intervals, usually every hour but sometimes on the half hour as well. The blood sugar levels are then measured in each sample and a graph is plotted showing how your blood sugar levels changed after you drank the glucose solution. Your graph will then be compared to a reference graph that shows a healthy blood sugar response to the glucose drink. The test gives a clear idea of how your body handles sugar.

If your blood sugar level drops well below the reference level at any point this indicates hypoglycemia. Also, if your blood sugar level drops a large amount over a short period of time, this indicates reactive hypoglycemia and can produce the same symptoms as having a very low blood sugar level at any particular point.

Treating Hypoglycemia

The treatment of hypoglycemia and insulin resistance primarily involves a change in diet, particularly removing simple sugars completely and choosing foods with low to moderate glycemic index and glycemic load scores. In addition to diet, taking steps to reverse the contributing factors discussed above is important.

Overview of treatment:

1. Diet – Remove simple sugars from the diet and get majority of calories from low GI/GL foods.

Refer to Chapters 5-7 in the Death to Diabetes book or the Super Foods & Dead Foods PDF for more details.

2. Replenish Important Nutrients – Make sure you have a good intake of important nutrients involved in blood sugar control such as chromium, Vitamin B3, zinc, biotin, and the other nutrients we discussed. These nutrients should be supplied by both diet, and supplements if necessary.

Refer to Chapter 8 in the Death to Diabetes book or the Supplements PDF for more details.

3. Treat Gut Problems – Improving gut health is vitally important if this is an issue for you. Get tested for food sensitivities, leaky gut syndrome and infections with Candida, bacteria, and parasites. If these are a problem for you, seek appropriate treatment.

4. Stress Reduction – Tackling problems of stress can make a huge difference to the severity of hypoglycemia and insulin resistance. This could mean making adjustments to your lifestyle, using stress reduction techniques like yoga, meditation, or relaxation CD’s, and addressing hormonal imbalances (cortisol and DHEA).

Cortisol and DHEA levels can be tested at home with a simple saliva test (Stress Check).

Refer to Chapter 13 in the Death to Diabetes book or the Stress Reduction PDF for more details.

5. Do More Exercise – Including regular moderate exercise in your routine is very beneficial for treating hypoglycemia. Any exercise is beneficial, no matter how little it may seem, just remember not to overdo it as this will undo the beneficial effects. For those with chronic fatigue syndrome and fibromyalgia, this is especially important and just a short walk every day or when you feel able will still help to improve insulin function and reduce hypoglycemic symptoms.

Refer to Chapter 10 in the Death to Diabetes book or the Exercise PDF for more details.

6. Tackle Oxidative Stress – Treating nutritional deficiencies, gut problems and adrenal hormone imbalances will help reduce oxidative stress. It is also advisable to supplement extra antioxidant nutrients such as vitamins A, C, and E, alpha-lipoic acid, N-Acetyl-Cysteine, and silymarin. Oxidative stress can also be reduced by limiting exposure to chemicals and other environmental toxins as much as possible.

Refer to Chapter 9 in the Death to Diabetes book or the Cleanse/Detox PDF for more details.