Alternative Treatment for Diabetes

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I am looking for any expert advisers who would take the time to comment on my views.

Simply because I do not want to steer anyone down a path to poor health since I have been down several myself and with bad results.

So I am seeking comments on my post that follows:

<<<<<<<<POSTING1>>>>>>>>>

Hi,

After reading your question I thought I would give you some pointers I have learned the hard way from my own bad ‘uninformed’ choices.

Keeping to any plan that fights against bad habits is tough but being fit and strong versus being fat and sickly is all about how many calories you eat versus how many you burn and IF the calories are mostly the BEST QUALITY PROTEINS or mostly junk sugar-carbs.

Many years ago I found that the Atkins Diet Plan made me healthier compared to my old high carb diet since it put my diabetes symptoms into remission, but PLEASE consider my experiences when I used the Atkins high cholesterol and fat philosophy for my long term nutrition.

After the Atkins plan promoted many diseases, what now works best in order for me to keep my pruritus-urticaria in remission, after my gallbladder-biliary-liver and heart disease problems, is a 96% VEGAN diet, (for the required B12), that is low-carb low-fat and HIGH-PROTEIN. Because of my gallbladder-biliary-liver disease I no longer can eat much olive oil or dressings or nuts or other fats or any cholesterol because it causes immediate pruritus since my liver’s biliary system is plugged with cholesterol and calcium sludge, and I can not eat too many carbs because of yeast infections that break out after one, two, or three high carb meals.

What I now do is what they teach most students in high school nutrition classes – which is to add up the vitamins and minerals from my ‘digestible’ foods and calculating the RDA’s [Recommended Dietary Allowances] or DV’s [Daily Reference Values] for each day to see if I am more than 100% for Calcium, Iron, Magnesium, Phosphorus, Zinc, Thiamine-VitB1, Riboflavin-VitB2, Niacin-VitB3, VitB6-Pyridoxine, and Folate-VitB9. Things like bran are not digestible and not added since it is like a work horse or work oxen eating straw instead of digestible grass or alfalfa leaves.

Also, after I accidentally poisoned myself with supplements, I leaned that supplements like iron and magnesium and colloidal silver etc are super toxic since they are ‘metallic’ minerals and oftentimes raw fertilizers with a 1000 fold markup. These ‘metallic’ mineral supplements have not yet been converted into a non-toxic food when during photosynthesis the electrons in a fertilizer are stripped away making it the more positively charged ‘non-metallic’ and non-toxic mineral element within the plant. Also, the highly profitable synthetic vitamin supplements I used to purchase have no unambiguous research backing them, and there is some obviously valid research concluding that they are more toxic than beneficial to any animal that has ever consumed them.

What now keeps my diseases in remission is a-lot of calories being from lentils mixed with boiled celery and/or carrots to make a quick microwave veg-chili. I boil all my foods since my digestive system is in such poor shape and I need as many nutrients as I can get out of the semi-expensive foods I buy.

I used to eat much more meat when I was an Atkins dieter, before my pruritus attacks became so obvious that the cholesterol and fats in the meat or eggs and the calcium in the homemade yogurt I was eating was the root cause to the problem. FYI – IF you know of people getting colon cancer, it was during my Atkins period I learned to always eat enough vegetables to be a minimum of 2 x the weight of the meat that I ate – in order to not have any constipation or worse. I used to have reddish stools since I was likely on my way to getting colon cancer myself from eating much more meat protein than I could ever digest properly in my stomach and colon.

After the Atkins Diet allowed my present health issues, I replaced the crock potted round steak or beef heart or chicken and sometimes river trout in my chili with lentils, because I learned that the nutritional content of lentils ranks high alongside, and comparable to, very lean meat or lean fish if it is grown in well fertilized soil. [Note: e.g. the labels on store bought spinach sometimes have a 4 fold difference in nutrition based upon the fertility of the soils and the growing methods for the farms it is grown on.]

I also eat a-lot of boiled frozen broccoli and boiled organic or re-washed and re-boiled canned spinach with a vinaigrette of organic sugar with glass_bottled_cider_vinegar. The glassware is because of some friends that got lupus from eating too much plastic stuff, or inhaling it since they were house painters who used vinyl paints.
The nutritional DV numbers that I now eat are three times what most others in my family are eating every day. I keep at about 100% and they are about 25 to 33%, but they are all morbidly obese diabetics. Even though I was once morbidly obese myself and had a heart attack from too many carbs for too long, (which I think gave me all the symptoms of beriberi, scurvy and pellagra, along with the beginnings of my gallbladder-biliary-liver disease), I am now more fit in comparison to most others I know.

I hope you have learned something from my ‘mistakes’ that will soon help you along your way.

<><

My best to you and for your good health,
A1
[(-:]

PS1 – I currently feel that what Dr. Fuhrman MD teaches is the best nutritional information available in the nation.

http://www.diseaseproof.com/archives/cat-low-carb-high-protein.html

http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2627/2

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43

Also, I would recommend everyone to first thoroughly boil their vegetables and this is why.

Eating boiled vegetables, like spinach, is the only way I have found I can eat 200 calories a day of leafy greens without loose stools – because boiling reduces the hundreds of percent of acid carbs, like oxalic acid, that oftentimes cause loose stools. Boiling spinach also reduces the pesticides from 80 to 95%+ as per canning studies done in the 70’s, by boiling the pesticides off with the steam – after extracting it from the broken cells in the raw plant. Boiling for thirty minutes also kills any salmonella bacteria or e-coli and even anthrax spores that may have somehow been introduced into the raw or commercially canned produce.
Boiling also breaks vegetables down a first step so it is then easier to digest in the stomach, which would then minimize gi-digestion cancer problems from continually overworking your gi-digestion system. Boiling also IMPROVES the micro-nutritional density, i.e. RDA%_nutrition per calorie, by about 10% as per the USDA’s data for boiled spinach versus raw spinach.

For more info >>==>

SEE:

http://www.nal.usda.gov/fnic/foodcomp/search/

AND

http://www.foodnews.org/index.php

Source(s):

I have learned what I now know after my own lengthy research efforts to improve my health – after ‘FINALLY’ listening to unbiased researching nutritionists. I have shared extensively concerning the most critical nutritional statistics that are common to us all at: <> http://answers.yahoo.com/question/index? qid=20091001043901AADPO4H <> AND <> http://answers.yahoo.com/question/index?qid=20091025223942AAni6lC <>.
Also, after all my previous health problems due to following considerable bad anecdotal ‘advice,’ I can now understand the frustrations of other health researchers in the following quote within “The China Study” by T Colin Campbell pg 1: >>==>

“Even though information and opinions are plentiful, very few people truly know what they should be doing to improve their health.”

“This isn’t because the research hasn’t been done. It has. But the real science has been buried beneath a clutter of irrelevant or even harmful information – junk science, fad diets and food industry propaganda.”

“The China Study” by T Colin Campbell pg 1

 

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