Posts Tagged Diabetes
by: Dr. Mercola
August 7, 2012
Scientists in Norway have released results from experimental feeding studies carried out over a 10-year period, and the verdict is in: If you want to avoid obesity, then avoid eating genetically engineered (GE) corn, corn-based products, and animals that are fed a diet of GE grain.
As reported by Cornucopia.org1, the project also looked at the effects on organ changes, and researchers found significant changes that affected weight gain, eating behaviors, and immune function.
How Genetically Engineered Corn and Soy Can Wreak Havoc on Your Health
According to the featured article2:
“The results show a positive link between GE corn and obesity. Animals fed a GE corn diet got fatter quicker and retained the weight compared to animals fed a non-GE grain diet. The studies were performed on rats, mice, pigs and salmon, achieving the same results.
… Researchers found distinct changes to the intestines of animals fed GMOs compared to those fed non-GMOs. This confirms other studies done by US researchers. Significant changes occurred in the digestive systems of the test animals’ major organs including the liver, kidneys, pancreas, genitals and more.”
Their findings (which were published July 11, 2012 in Norway by Forskning.no, an online news source devoted to Norwegian and international research3) showed that animals fed genetically engineered Bt corn ate more, got fatter, and were less able to digest proteins due to alterations in the micro-structure of their intestines.
They also suffered immune system alterations. The impaired ability to digest proteins may be of particular concern as this can have far-reaching implications for your health. If your body cannot digest proteins, your body will be less able to produce amino acids, which are necessary building blocks for proper cell growth and function.
As noted by Cornucopia.org:
“This not only may relate to a rise in obesity, but to increases in many modern diseases. These diseases include diabetes, digestive disorders, inflammatory bowel disease, colitis, autism spectrum disorders (ASD) (ADD), autoimmune diseases, sexual dysfunction, sterility, asthma, COPD and many more.
…[Lead author] Professor Krogdahl explains: “It has often been claimed that the new genes in genetically modified foods can’t do any damage because all genes are broken down beyond recognition in the gut. Our results show the contrary; that genes can be taken up across the intestinal wall, is transferred to the blood and is left in the blood, muscle and liver in large chunks so that they can be easily recognized… The biological impact of this gene transfer is unknown.”
Bt Toxin Found in Blood of Women and Fetuses
This is not the first time scientists have revealed significant biological impacts and related health problems as a result of eating a diet of genetically engineered foods. More often than not, unless the research is tainted by industry ties, studies into the effects of genetically engineered foods demonstrate that it is anything but safe. This isn’t so surprising when you consider that simple logic will tell you it’s probably not wise to consume a plant designed to produce its own pesticide, for example.
So-called “Bt corn” is equipped with a gene from the soil bacteria Bacillus thuringiensis(Bt), which produces Bt-toxin—a pesticide that breaks open the stomach of certain insects and kills them. This pesticide-producing corn entered the food supply in the late 1990’s, and over the past decade, the horror stories have started piling up.
Monsanto and the US Environmental Protection Agency (EPA) swore that the toxin would only affect insects munching on the crop. The Bt-toxin, they claimed, would be completely destroyed in the human digestive system and would not have any impact on animals and humans. The biotech companies have doggedly insisted that Bt-toxin doesn’t bind or interact with the intestinal walls of mammals, and therefore humans.
The featured research proves all such claims false.
- 93 percent of pregnant women tested
- 80 percent of umbilical blood in their babies, and
- 67 percent of non-pregnant women
Bt-toxin breaks open the stomach of insects. Could it similarly be damaging the integrity of your digestive tract? If Bt-toxins can damage the intestinal walls of newborns and young children, the passage of undigested foods and toxins into the blood from the digestive tract could be devastating to their future health. Scientists speculate that it may lead to autoimmune diseases and food allergies. Furthermore, since the blood-brain barrier is not developed in newborns, toxins may enter the brain causing serious cognitive problems. Some healthcare practitioners and scientists are convinced that this one mechanism for autism.
If Bt genes are colonizing the bacteria living in the digestive tract of North Americans, we might expect to see an increase in gastrointestinal problems, autoimmune diseases, food allergies, and childhood learning disorders since the advent of Bt crops in 1996, and that’s exactly what’s being reported. For example, between 1997 and 2002 the number of hospitalizations related to allergic reactions to food increased by a whopping 265 percent. One out of 17 children now has some form of food allergy and allergy rates are rising.
Genetically Engineered Foods Trigger Adverse Immune System Responses
There’s plenty of evidence showing that the Bt-toxin produced in genetically modified Bt crops like corn and cotton plants is toxic to humans and mammals andtriggers immune system responses. For example, in government-sponsored research in Italy5, mice fed Monsanto’s Bt corn showed a wide range of immune responses, such as:
- Elevated IgE and IgG antibodies, which are typically associated with allergies and infections
- An increase in cytokines, which are associated with allergic and inflammatory responses. The specific cytokines (interleukins) that were found to be elevated are also higher in humans who suffer from a wide range of disorders, from arthritis and inflammatory bowel disease, to MS and cancer
- Elevated T cells (gamma delta), which are increased in people with asthma, and in children with food allergies, juvenile arthritis, and connective tissue diseases.
Rats fed another of Monsanto’s Bt corn varieties called MON 863, also experienced an activation of their immune systems, showing higher numbers of basophils, lymphocytes, and white blood cells6. These can indicate possible allergies, infections, toxins, and various disease states including cancer. There were also signs of liver and kidney toxicity.
by: Sayer Ji
August 7, 2012
New Research: Statins Increase Risk of Polymalgia Rheumatica 14-Fold
Few drugs are as toxic to the organ they are prescribed to “treat” as statins. There are already hundreds of studies indicating that statin drugs are muscle-damaging (myotoxic) and nerve-damaging (neurotoxic), and yet they are somehow still legally allowed to be sold to millions of patients worldwide, ostensibly to protect the human heart — which is, mind you, a muscle with an exceptionally high density of nerves.
After research published back in 2009 in the journal Cardiology found that statin drug use was associated with impaired heart muscle function, there is little doubt remaining that they do far more harm than good. In fact, no less than 300 adverse health effects have been linked to this chemical class of drugs.
Some of the most consistently observed effects listed below
- Liver Damage
- Coenzyme Q10 Deficiency
- Type 2 Diabetes
- Cognitive Decline/Dysfunction
- Erectile Dysfunction
- Peripheral Neuropathies
- Mitochondrial Dysfunction
Recently published research reveals another way in which the obvious damage caused by statin drugs is being covered up, whether by ignorance or intention. Statin drug-induced symptoms have been renamed in Greek as a newly minted, seemingly unrelated disease: Polymyalgia Rheumatica.
Polymyalgia translates from the Greek “pain in many muscles,” and rheumatic means “flux.” Published in the journal PLoS, researchers analyzed the World Health Organization’s Global Individual Case Safety Database, and found that of the 327 cases of PMR reported, ” statins were more frequently reported as suspected agent (29.4%) compared to non-cases (2.9%).”
Tuesday, July 31, 2012
By: John Phillip
[NaturalNews] Would you continue to liberally apply personal care products including moisturizers, nail polishes, soaps, hair sprays and perfumes if you knew that your risk of developing diabetes was dramatically increased? Many healthy-minded individuals are aware of endocrine-disrupting synthetic chemicals known as phthalates that are commonly found in plastic toys, electronics and adhesives, but few understand how these dangerous compounds can leach through our skin from the application of a host of common sprays, polishes and cosmetics.
A team of researchers from the Brigham and Women’s Hospital (BWH) has published the result of their work assessing the health dangers of phthalates in the journal, Environmental Health Perspectives. In the past, scientists have closely monitored how the ingestion of the petrochemical, BPH disrupts metabolic homeostasis to increase risk of digestive disorders and certain lines of cancer. Less research has been published to document how the chemicals in common household products pass through our skin and nails to increase risk of cancer and diabetes.
To conduct the study, researchers analyzed urinary concentrations of phthalates in 2,350 women who participated in the National Health and Nutrition Examination Survey. They found that women with higher levels of phthalates in their urine were much more likely to have diabetes. Specifically, it was determined that women who had the highest levels of the chemicals mono-benzyl phthalate and mono-isobutyl phthalate had almost twice the risk of diabetes as compared to women with the lowest levels of those chemicals.
Synthetically produced personal care products disrupt homeostasis to promote metabolic dysfunction
The most startling finding in this research was that women with higher than average urine levels of mono-3-carboxypropyl phthalates (commonly found in soaps, cosmetics and skin care products) had approximately a 60 percent increased risk of diabetes. Women with moderately high levels of the chemicals mono-n-butyl phthalate and di-2-ethylhexyl phthalate (primarily from the application of hair spray and gas-propelled products) had approximately a 70 percent increased risk of diabetes.
by: Kelsey Coy
July 29, 2012
Researchers from the Missouri University of Science and Technology have found a promising new weapon in the fight against obesity and type II diabetes. Sterculic oil, an extract from the seeds of Sterculia foetida, also known as the ‘wild almond tree,’ may help combat belly fat and insulin resistance by re-sensitizing insulin receptors.
Sterculia Foetida and the Prevention of Diabetes
Type II diabetes, where in cells stop responding to insulin and therefore fail to store glucose and regulate blood sugar appropriately, accounts for 90- 95% of all cases of diabetes, and affects 25.8 million people, 8.3 percent of the U.S. population. It is a major cause of heart disease and stroke and the seventh leading cause of death in the U.S. The amount of children with diabetes or pre-diabetes have increased dramatically in the past decade, and while, as the article cited indicates, it is not necessary to be overweight to develop insulin resistance, next to age, obesity is considered the largest risk factor for the development of diabetes.
Effects of dieting styles finds that some popular choices may actually increase weight related problems
Monday, July 30, 2012
By: Raw Michelle
[NaturalNews] Recent research has scientists concerned that popular dietary recommendations for weight loss may be placing individuals at an increased risk for diabetes-related conditions.
A team from the New Balance Foundation Obesity Prevention Center Boston Children’s Hospital investigated the impacts of the dietary choices of 21 individuals, for three months. The study’s participants were required to drop 10 to 15 percent of their body weight prior to the study, and have their new weight stabilized. For each of the three months, the study’s participants were placed on a different diet. One was low fat, while the others were low glycemic and low carbohydrate, respectively. Each of the diets, despite their preference of calorie sources, provided the necessary 10 to 35 percent of their intake from protein, as is considered healthy.
Less pain, more gain
The low carbohydrate diet made the largest impact on bodily metabolism rates, but it also came with a significant drawback. The diet also resulted in raised cortisol levels, which have been linked to both lost sensitivity to insulin, and cardiovascular disease. Low fat diets, which are often recommended by the American Heart Association, resulted in insulin resistance and a lower energy use. The best response came from when the participants were placed on the low glycemic diet, which doesn’t eliminate whole classes of nutrients, and as a result, both put less of a strain on the body, and is more easily adapted to individual lifestyles.
Thursday, July 26, 2012
By: Ethan A. Huff
[NaturalNews] Though increasingly looked down upon here in the U.S. as a sign of slothfulness and low socioeconomic status, routine fast food consumption in some parts of the world is actually considered to be culturally desirable. But as foreigners progressively adopt the American fast-food lifestyle in place of their own native foods, rates of chronic disease are skyrocketing, including in East and Southeast Asia where diabetes and heart disease rates are off the charts.
According to a recent study published in the journal Circulation, globalization continues to usher U.S.-style fast food into East Asian countries like Singapore, Malaysia, and Cambodia, where natives, especially those from the younger generations, are quickly adopting things like hamburgers and fries in place of their traditional fare. And based on the data, this Western fast food craze is responsible for a significant uptick in cases of diabetes and heart disease.
For their study, a team of researchers from the University of Minnesota (UM) School of Public Health analyzed data on more than 60,000 Singaporeans of Chinese descent. Study participants were interviewed beginning in the 1990s, and followed and tracked for about ten years. At the end of the study, researchers compared the participants’ eating habits to rates of chronic disease.
They found that, among participants who were between the ages of 45 and 74 at the beginning of the study, 1,397 died of cardiac illness by the end of the study, and 2,252 developed type-2 diabetes. Those who ate fast food two or more times a week were 27 percent more likely than others to develop type-2 diabetes, while the same group was 56 percent more likely to die from cardiac illness.
Those who ate American-style fast food four or more times a week were even worse off, as they were nearly twice as likely to die of cardiac illness than participants who ate no fast food. And interestingly, it was only American-style fast food that was linked to the disease uptick — native fast foods like dim sum, noodles, and dumplings did not appear to increase the participants’ risk of developing chronic disease.
“Many cultures welcome (Western fast food) because it’s a sign they’re developing their economies,” says Andrew Adegaard, author of the study from the UM School of Public Health. “But while it may be desirable from a cultural standpoint, from a health perspective there may be a cost. It wasn’t their own snacks that was putting them at increased risk, but American-style fast food.”
Sources for this article include:
Wednesday, July 25, 2012
By: John Phillip
[NaturalNews] Flavonoids from many fruits have been associated with potent anti-inflammatory and antioxidant properties to help prevent a host of diseases ranging from cardiovascular ailments and metabolic disorders to dementia and cognitive decline. Increased antioxidant activity promoted by consumption of strawberries is essential to halt damage to metabolically active organs such as the heart and brain, and when consumed as part of a regular dietary regimen can prevent cellular damage associated with chronic disease and early death.
Researchers from the University of Warwick in the UK have been studying the beneficial effects of strawberries on our cardiovascular health, particularly with regard to how they prevent the development of heart disease and diabetes. A study team led by Dr. Paul Thornalley has found that extracts from strawberries positively activate a protein in our bodies called ‘Nrf2’ which is shown to increase antioxidant and other protective activities. The protein decreases total blood lipids and levels of oxidized cholesterol, two elements known to promote cardiovascular disease.
Strawberries influence the expression of digestive genes to improve cholesterol absorption
Prior research has shown how consumption of strawberries can counter post-meal blood glucose surges and improve dangerous levels of oxidized LDL cholesterol, thereby decreasing the risk of diabetes and heart disease. This is the first time that strawberry extracts have been demonstrated to positively stimulate proteins that offer us protection against disease.
Dr. Thornalley commented “We’ve discovered the science behind how strawberries work to increase our built-in defenses to keep cells, organs and blood vessels healthy and which can reduce the risk of developing cardiovascular problems such as heart disease and diabetes.” Strawberries and other members of the berry family modify our blood cholesterol profile with an effect similar to that seen with a high fiber diet, where cholesterol is absorbed in the intestines before it can be processed by the liver.
Strawberries accomplish this effect by down-regulating the impact of genes in the digestive tract that influence cholesterol absorption. The berries can also impact how the liver processes cholesterol, the degree of damaging oxidation and re-absorption of cholesterol for use by the trillions of cells throughout the body. As with most other natural foods that are shown to influence the expression of individual genes, only small quantities (one to two servings of strawberries, several days a week) of the super fruit are needed to provide positive health benefits that may help prevent a host of chronic illnesses.
Sources for this article include: