Is fasting good for diabetes type 2?

Is fasting good for diabetics type 2?

Fasting and Lar0n mice?

You may wonder why I’m talking about fasting and Laron mice when the question is “Is fasting good for diabetes type 2?” To understand the answer to this, it is necessary to understand why Laron mice are different from any other common garden mouse. Medical research has been looking at the effect of fasting on mice since the 40s and even in that decade scientists knew that fasted mice lived longer than the control group. You may think there’s nothing surprising there religious fasters tend to be long-lived, and in that you may be right, but the interesting thing is that mice who had their calories severely restricted were often physically stunted. However, mice who were deprived of food, in other words, fasted tended to live twice as long as normal mice. These mice became known as Laron mice and they lived for over four years and you probably don’t know the life expectancy of a mouse, but it’s about two years so in human terms it would be the equivalent dying at the age of 1 75 or so.

What is interesting about these mice above and beyond the fact that they live longer is the fact that they don’t tend to die of a disease. They just die of old age there is no other discernible cause. These mice have been genetically engineered so their bodies can’t use a specific hormone called IGF-1. This is a growth promoting hormone which keeps yourself on the go all the time. Although we all need it as we grow we need less of it as we age. In fact, if we stop growing this hormone tends to accelerate disease. To imagine this, it’s like driving a car flat-out with your foot down right to the floor for weeks with no break. You don’t have regular checkups in the garage and you don’t take time out to change parts. Any vehicle and our bodies are only that would break down eventually.Is fasting good for diabetics type 2?

Prof Volter discovered similar disorders in humans in Ecuador. These people are not the only people to suffer from Laron syndrome in the world to suffer from this, but all of them are of Jewish descent. They grow to a height of about 3 foot six if they do not have the growth hormone IGF-1. injections before puberty. Not everybody in the community has this defect. To investigate what happens as a cellular level in response to IGF-1, the researchers washed cells taken from both the Laron subjects and the rest of the tribe without mutation, with Laron serum.

The cells which were washed in Laron serum had fewer DNA breaks, this would strongly suggest when theIGF-1 was absent there is a protection against oxidation in the cells and it is this oxidation that causes degeneration and disease. The protection disappeared when IGF1 was artificially added to the Laron serum.

Unfortunately, this does not mean that anyone with an IGF-1. deficiency lives to a spectacularly old age. Alcoholism is high in the tribe and also accidents. Those that do live into their 80s perhaps have learned to enjoy life more. They can smoke and eat a high calorie diet and get super obese and still be immune from diabetes and cancer. It will take more time for those people to be persuaded by education to take on a healthy lifestyle and be able to see how long they can actually live for.

There is evidence that periodic fasting seriously makes a difference to both health and Longevity. Fasting also seems to flick a switch on a number of repair genes. This is likely to be because when you embark on a fast your body goes into immediate shock. Your brain sends out frantic signals to say that you are hungry and if you ignore these signals what can the brain do? The body immediately goes into starvation mode, thinking it has to deal with long-term starvation. In the past but we were hunters and gatherers this situation would have happened quite normally and very frequently. The body doesn’t have to do this normally today because there is plenty of food for everyone.

What is interesting is when the body is in repair mode it may occur because body have to decide what is the best way to expend energy. Under normal circumstances we have enough to eat, the body is only interested, in growth, sex and reproducing. When you fast the boy starts a process of autophagy, this means literally “self-eat “. The body breaks down the old cells and replaces them with new ones. This happens frequently naturally no sign your body is older than seven years. However, it is known that certain types of cancer are caused by the failure of the body to regenerate new cells. When a cell is past its sell by date, it is more likely to mutate naturally and cause cancer.


Is fasting good for diabetes type 2?

So, in conclusion, fasting is good for most overweight diabetics. That doesn’t mean that embarking on a five-day fast. No fat should be undertaken without medical supervision and tomorrow we will investigate the safe way to fast for diabetics as a way of curing diabetes

Defective Growth Gene in Rare Dwarfism Disorder Stunts Cancer and Diabetes

Growth Hormone Receptor Deficiency Is Associated with a Major Reduction in Pro-Aging Signaling, Cancer, and Diabetes in Humans

Diabetic Romantic Thai Dinner Recipes

Yesterday we examined the preparation of fish and seafood to prepare a diabetic romantic Thai dinner recipe.Thai fish dinners are great for diabetics  because they focus on fresh healthy food simply prepared. I am going to give you two starters a soup and barbecued fish.


Thai fish broth with greens

thai fishServes 2

100g brown rice noodles
500ml chicken or fish stock
1 tbsp Thai red curry paste
4 dried or fresh kaffir lime leaves
1 tbsp fish sauce
200g skinless white fish, such as sea bass  or squid
100g raw king prawns
2 pak choi leaves separated
Large handful coriander leaves


Cook the noodles according to the packet instructions. Refresh in cold water and drain well. Boil  the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Once it comes to the boil turn the heat down and  simmer gently for five minutes. Cube the   fish into inch cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered. Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with the coriander.

Pla Plo

This has to be the greatest barbecued fish on the planet, you can do it with any white fish such as schnapper, or even small sardines. In Thailand the meal is traditionally dipped in rock salt to stop it from sticking


Fish with Mango Sambal – Serve with Kale or spinach or pak choi 

Serves 2

2 white fish steaks such as schnapper or basa.
5 Tables[pooms Thai oyster sauce,
4 cloves garlic, minced
2 teaspoons of  grated fresh ginger
1 fresh red chili, finely chopped (or more if you prefer it very hot)

1 ripe  mango
1 Tablespoons of  fish sauce
1 red chili, finely chopped or half a teaspoon of chili flakes
Juice and zest of 1/2  lime juice
2 cloves garlic, very finely chopped
a handful of cherry tomatoes finely diced
1/2 red onion finely chopped
Large handful of fresh coriander


Stir the marinade ingredients together in a bowl and pour over the fish steaks leave at room temperature for at least twenty minutes, but I prefer to do them a few hours before. Dice the mango and all the chopped sambal ingredients. if it’s not sweet enough add a pinch of stevia add more heat if you prefer.

Place the fish on the grill pan and baste with a little of the marinade.Grill the fish  until it is  lightly browned on the outside and the  flesh turns opaque and separates easily. Try to turn the fish only once so that it does not break and then baste with the marinade. Do not overcook or the fish will dry out. Serve with the salsa and some pok choi, or steamed spinach or kale.


Diabetic Romantic Thai Dinner Preparation

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In general, the food from Southeast Asia is a lot cleaner than Western food, because it uses fresh natural ingredients and very little processed food. It is possible to have a diabetic romantic Thai dinner, which is incredibly healthy and taste superb. A lot of Thailand is coastal and they serve lot fresh fish, oysters and mussels and other assorted shellfish.

Over the years, I have spoken to lots of people who are put off using fish because they from underneath are all you have to do is it put in the frying pan, wok, grill or whatever when you are cooking it. In addition, any fishmonger will gut, clean, remove the head and scales, and, of course, this is much less time-consuming than doing it yourself.

If you want to do yourself here are the instructions and they are applicable for any fish. All of the innards on fish need to be removed it is quite common to grill sardines and other fish which are about 2 inches long without taking out the innards. However, I prefer to clean and gut all fish and the principle is the same. Never attempt to deal with fish with blunt knives it’s a hard job that way.

Put the fish in your hand with the fish on the side facing upwards make a slit along the inside from behind the head to the lower fin in all cases this will open the stomach cavity, remove the insides and clean out the cavity with cold running water. To determine if you need to scale it consider whether or not you are eating the skin. If you intend just to peel the skin back and remove it there is no point in going through all the work to scale it. However, I like to save my fish with a crisp skin and, therefore, scale it. To scale a fish lay flat on a chopping board and run the back of a paring knife from the tail to the head. If you want the head to stay on the fish and the usual reason for this is it identifies the fish to the diners then leave it if you want to remove it making a cup with a sharp knife just behind the head and go all the way down to the chopping board. Finally cut off the gills and trim the fins with scissors. Try out the fish with paper towels before cooking.

Muscles clams and oysters can be rinsed under running water but be careful to get into the crevices. Sometimes oysters need to be lightly scrubbed. Muscles need to be debearded, if you hold the muscle in your hand you will see that it has hairy bits sticking out in places greatly is very hard with a sharp knife and pull them out. I prefer to soak seafood in saltwater for at least five or six hours so it pumps out all the sand. Many instructions will tell you to discard any shellfish that does not open, but this is said now to be an old-fashioned idea.

It is possible to prepare crabs and lobsters at home, but many people prefer to buy ready cleaned crabmeat partially because it’s a bit of a pain to do it yourself. A lot of people also don’t like to cook live seafood because if you drop them into boiling water there is an escape of air the sound is a bit ghoulish. You can get around this by putting them in cold water and bringing to the boil because they are stunned by becoming slowly unconscious as the temperature increases. Make sure that you have salt in the water.

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To Prepare a live Lobster 

Either, drop the live lobster into a pot of boiling water with added salt or put it into a pot with cold water and added salt and bring to the boil. It is difficult to tell you the exact time of cooking for a lobster because it depends on which of the two methods you choose and also the size of a lobster. As a guide and average time is about 17 minutes, but the lobster is cooked when the shell turns bright red.

Turn the lobster onto its back insert the point of a very sharp paring knife halfway between the tail not severing the tail but with the handle pointing to the tail and the point to the head, first of all, sever the tail and then turn the lobster round and sever the body.
There is a black thread of intestine’s in the tail and you have to remove this. There may be a small sac of sand and grit in the head which may need removing. Everything else on the lobster is edible. To crack the claws use a small toffee hammer or a small hammer.

Do be aware before you embark on dressing a crab that  there are dead men’s fingers inside which are poisonous, they are very clear but just so you know. A lot of fish markets sell crab claw meat still in the claws and these are the easiest and bet ways to utilise crabs. They are generally sold by the pound r kilo, but by weight

To prepare a live crab. 

1 Live crab.

Court Boullion Recipe

2 leeks
2 carrots
1 onion
1 sticks of celery
1 small fennel bulb
2 garlic heads halved
a large sprig each basil, lemon thyme, tarragon and parsley
20g rock salt or pink Himalayan Salt
1 lemon or lime, sliced
1 teaspoon of cider vinegar
2 star anise
300ml dry white wine or cider.


Start by making a flavoured stock called a court bouillon. Roughly chop the vegetables  and put  in a large saucepan or stockpot with the garlic, and herbs.Add the rock, sliced lemon,  vinegar, star anise and wine. Add 3 litres water, bring to the boil and simmer for 30 mins. Cool and strain the liquid into a jug, discarding the vegetables.

Return the liquid to the pot and bring back to the boil. Lower in the crab and simmer for 12 mins per kg, then leave the crab to cool in the pot until cold.


To prepare the crab, lay the crab on its back and twist off the front black-tipped claws. These contain most of the white meat. Put the crab on its back with the eyes towards you and, using both hands, push up the six legs. Press your two thumbs either side of the eyes and push away the ‘purse’ (that is the central body part).
On the underside, you will see a circle of grey feathery gills which are  called dead men’s fingers. It is crucial to pull these off and discard. They should not be eaten. Then, using a heavy knife, cut the round purse into four. This exposes the white meat, which can be picked out.
Pull off the knuckles from the claws and pick out the meat with a skewer or small, sharp knife. Place the large claws on a worktop and cover with a clean towel. Smash down with the back of a heavy knife or mallet until the shell cracks. As an alternative method, placing a wooden board on top of the crab, then hitting the board with a large hammer, also works well. Peel off the cracked shell to extract the meat inside. There is a thin blade bone in the centre, which should be discarded – be careful, it is sharp. You can also push the meat out using your thumbs and fingers, checking at the same time for any stray bits of shell.
Pull off the 6 legs. Extracting meat from the legs is fiddly, so unless you really need the meat, save them for a bisque.
To check that there is no shell left in the white crabmeat, sprinkle the crab over a metal tray – you will be able to hear if any shell is left in.
Using a teaspoon, scrape out the brown meat inside the main body shell, both soft and hard. Place in a sieve and rub through into a bowl using the back of a wooden spoon.

The King prawn tails can be bought fresh or frozen on their own like lobsters they should be deveined by cutting along the back and removing the black intestine. Alternatively the whole prawns can be bought and then grilled and then use them whole to the table. The smaller prawns which the Americans call shrimp are sold either fresh or frozen normally because of their size they have been cooked at sea usually there have also been beheaded and shelled.
Squid is available in various sizes, small ones are about 3 inches long was big ones are nearly a foot long. They can be bought in two ways you can purchase just the body sacks which have been cleaned and are ready for cooking or you can buy squid whole with the ink. To prepare fresh squid pull the tentacle head from the body sac which will also pull out the insides. Cut off the tentacles because they can be used but discard the head and the insides. Within the body sac there is a large piece of transparent cartilage which is known as the backbone of the squid remove it by pulling gently. This can be easier done when both are underwater. The body sac is covered by a thin membrane which is a sort of a pinky brown colour, gently insert your knife between the membrane and the sack and it should pull away easily leaving the squid flesh white.


Tomorrow we will look at Thai fish recipes, including barbecued seafood, grilled fish with garlic and herbs, steam fish with ginger and wild mushroom and many others.

Why Detoxifying is very Important for Diabetics

Why detoxification is good for diabetics

There are a lot of myths about diabetes and detoxification, about each one individually and also whether it is safe for type 2 diabetics to detoxify. Detoxification does not mean checking into an expensive clinic for rehab, a detox in the diet sense is a temporary eating plan diet plan to cleanse the body of any toxic substances, such as fat in the liver and pancreas, chemicals, pollutants, food additives or pesticides or even just junk food that is very low on nutrients.Detoxifying is very Important for Diabetics so that their systems are not overloaded.

Why detoxification is good for diabetics
You may have been put off the idea of detoxification because you believe that your body can do it quite naturally. The truth here is that no one really knows in today’s world about the long-term effects of the pollutants in our modern day atmosphere. That doesn’t mean that this is an argument for detoxification. I will be putting forward the arguments for and against in this article. I am not trying to persuade you one way or another, but I am trying to give you all the facts so that making your choice will be easier.

Since biblical times fasting has been associated with Saints and the journey towards enlightenment, it heightens the senses, improves memory, increases the attention span and heightens your intellectual capacity. On a practical level both fasting and detoxification helps to temporarily take the strain off any digestive overload in our bodies. Unfortunately, it’s a bit like painting the Forth Bridge in Scotland want to get the end of it you have to start again at the beginning.

The benefits of fasting and detoxification are short lived. It can’t prevent further exposure to excessive fats or pollutants or chemicals or whatever you’re putting in your system but it does offer a level of protection because if it is done regularly it can stop excessive buildup of toxins in the system. It also has other temporary benefits it can make you feel more energetic, kickstart a weight loss regime or it can boost your way through a diet plateau.

There are different detox regimens, some involves fasting and taking in water for days or even weeks, this is not recommended for diabetics at all. Other detoxification diets involves cutting out meat, caffeine and dairy products for several weeks. Some are liquid diets in the form of meal replacements plus a ration of steamed green vegetables a day.

The reality of detoxification is that they involve a certain amount of discomfort and/or deprivation, even though they say they don’t. Some granted are more harsh than others detoxification that include enemas and bathing in Epsom salts, and uses herbal teas as a natural laxative is going to be tougher than going on a liquid replacement diet even though it may have less calories.

The reality is there is little new in detox plans. The only differences how they are sold to you. Do you remember Beyoncé, and her Master cleanse, she needed to lose weight fast for her role in Dreamgirls. The complete diet consisted of drinking 2 Litres each day of filtered water, lemon juice, real maple syrup and cayenne pepper. It also included a certain amount of laxative tea.

Did it work? Of course it did it provided just enough calories in the form of pure sugar i.e. the maple syrup to allow you to function at minimum levels. There is some evidence that cayenne pepper increases your metabolism rate I often add it to green tea.

Why our world is so toxic
Every day our system needs to expel the byproducts digestion and metabolism, dead cells and other waste. In an ideal world this would happen naturally and automatically but unfortunately today we are not living in an ideal world. A few years ago I studied psychology and I became interested in how humans had involved over time unfortunately there is a large amount of depressing evidence that although we have been around the last 40,000 years unfortunately we haven’t advanced all that much. Certainly asking, lymphatic systems, lungs, liver, kidneys and gut haven’t changed.

Although you probably think that our ancestors the hunters and gatherers were malnourished there is a lot of evidence that that’s very far from the truth. The remaining hunter gatherer tribes in Africa in Tanzania and Namibia as well as those in New Guinea and South America will indicate that actually able very healthy, healthier than we were.

Now we have to look at why that is the case because seen that although they have no shops, supermarkets fuel or petroleum products they also will without cholesterol problems, high blood pressure they had no angina no diabetes and no anemia and more incredibly they had no sudden deaths associated with illnesses. That meant that barring accidents they died happy and healthy and old!

In those days there diet would have focused on relatively simple meals composed of 20 to 25% lean protein usually in the form of fish obtain and 75 to 80% fruit and vegetables but the majority of that would have been vegetables and routes rather than fruits. Fruits and sugar in the form of Hollywood have been very rare treats.


Why detoxification is good for diabetics Anatomically we are the same inside but we have now introduced masses of synthetic chemicals, cleaners pollutants such as pesticides into our system and environment. Insecticides work in a similar way to know guess and they can attack the nervous system. What is more serious is that they can build up in cows milk, meat cheese and human breast milk. Herbicides can be absorbed right into the plant and simply washing plant does not remove them.

Since the 1950s there’s been a lot of scientists question the use of these additives. Some samples have shown that bread potatoes and milk and at least half of all fruit and vegetables contain some form of contamination well beyond government guidelines. Unfortunately we don’t really know what long-term exposure does to our bodies and also there are others chemical cleaners, food colourings, aerosol vapours, hydrogenated fats and artificial hormones to say nothing of the overuse of antibiotics.

Whether you want to consider the detoxification plans. Tomorrow we will examine these plans and what they offer.

Food Allergies and Diabetes

Food allergies and diabetes

Food allergies and diabetes are really not a great combination. Although food sensitivity can have a variety of symptoms results they very often leave you feeling tired and jaded. Managing diabetes is hard enough without the added complication of food sensitivities. Type 2 diabetes is a metabolic condition and food intolerances can trigger inflammation, destruction of cells in the form of an autoimmune disease and insulin resistance can be triggered by food intolerances. What that means in plain English is if you have a food intolerance or a combination food intolerances it may be far harder for you if not impossible to cure your diabetes.

Fortunately, food allergies are very rare they affect less than 1% of the population. Food intolerance of food sensitivity is a milder form of allergy and these effect about 20% of the population. Food intolerance tends also to be to specific groups of products. The main culprits are

Wheat-based bread and cereals and wheat bran products.
Processed bread cakes pastries biscuits and cookies
Dairy products, especially cow’s milk and cow’s milk cheese
Any food containing processed sugar.

Food additives such as monosodium glutinate and tartrazine and yellow additives

Because these intolerances are so common to this types of foods you often get an immediate improvement. The first step is to eliminate the first five group for two weeks. If there is an immediate improvement there is no need to go any further but if you feel better after three weeks it is worth eliminating the next five culprits and they are: –
Tomatoes, peppers and aubergines, and potatoes
Coffee tea chocolate and Coca-Cola
Soybean products
Food allergies and diabetes
If you feel better after two weeks it is worth staying off the first big five group and reintroduce each week one food from the second group. When you reintroduce a food keep a diary and eat that food each day for the next seven days. Make a careful note in the Journal of how they make you feel. It should be fairly clear which food group causes the problem. You have two choices when you find the food group that is problematical for your digestive system. You can eat it in digestible portions for a while and see if that makes a difference, you can cut it out of your diet completely or you can eat it only rarely. Only your system can make that decision because it does depend on how you feel.

Food sensitivities are not always a very simple matter. Leo had an allergy to crab, it was violent and immediate he threw up several times until he had removed all the crab from the system and anything else he had this reaction even if you only had half a teaspoonful of crab. Incredibly when he ate cheese he is fine he can eat crab. Some people report that they can eat eggs on their own or with salad but when served with toast then they cause a problem. So it is important to spend some time and play around with your food intolerances.

A food diary is very important and you should be very diligent about writing down every food and symptoms. This may seem like a waste of time, but eventually you will be able to find a common factor. Remember to check back over the day before as well when consulting your food diary because not all reactions are immediate.

Also, a point to be aware of is the fact that you can have a craving for food that you are allergic to. A classic example here is sugar. You may feel better when you have eaten because it gives your system a temporary high this lift makes you feel better until you crash down and feel exhausted. Sometimes you may even have eaten more sugar in the interim period so you have another high and you’re not aware initially of the lows because your symptoms are being masked by reintroducing the food into your system again. The only thing you can do with this is to avoid the food for seven days and then reintroduce it. Try eating smaller quantities of the food if the body finds it can digest smaller amount it may not cause you any further and aggravation and you can eat small amounts of it rather than cutting it out.

Never be tempted to cut out too many foods at once. There are several reasons for this the more varied diet you eat the less you will be bothered by food intolerance if you have a restricted diet you are more likely to have more symptoms. One of the reasons that this is the if you restrict your diet you will find that you may become intolerant of foods you could previously take

Research conducted at the University of North Carolina School of Medicine found that saturated fats cause immune cells to be active
and then they excrete an inflammatory protein called interleukin-1 Beta. This protein interacts with organs and tissues causing them to resist insulin.

Dr. Philpott noted that certain food allergies caused the body cells to swell (edema) leading to insulin resistance. Edema is a response to inflammation which contributed to diabetic type responses in the body. He and his team observed blood sugar levels of patients before and after meals. When the offending food was removed, the diabetic response vanished in conjunction with the inflammation.The foods that caused the most inflammation were corn, wheat, and dairy products.

food allergies and diabetes Auto-Immune Destruction
In some Type 1 diabetics, auto-immune responses can play a key role in their diabetes. About three-quarters of Type 1 diabetics are allergic to their own pancreatic cells, and these are the cells which are responsible for insulin production. Research conducted in Australia and Italy has found a correlation between cow’s milk and Type 1 diabetes in children. Bovine Serum Albumin is a protein to which some individuals are sensitive to, and the body attacks it. Unfortunately the pancreatic cells responsible for producing insulin look very much like Bovine Serum Albumin leading to both the protein and the pancreatic cells being attacked which limits the amounts of cells and, therefore, the amount of insulin produced. Italian research concluded that children given cow’s milk formula during the first three years of life are 52% more likely to develop Type 1 diabetes.

Insulin resistance can stem from many causes, including food allergies and intolerances. In today’s highly processed, highly chemicalized food systems, the ingesting of certain foods can cause chronic inflammation. This chronic inflammation disrupts normal body processes like insulin production and encourages continued sensitivities creating a vicious cycle.

So in conclusion if you want to cure your diabetes then consider looking at food intolerances first, you may think that diabetes is more life threatening and you are correct. but it is making things hard to do it that way around – deal with the food intolerances and then diabetes.