Flaxseed - Diabetes Terminator

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Diabetes is a defect in the body’s ability to convert glucose (sugar) to energy. Glucose is the main source of fuel for our body. When food is digested it is changed into fats, protein, or carbohydrates. Foods that affect blood sugars are called carbohydrates.

Carbohydrates, when digested, change to glucose. Examples of some carbohydrates are: bread, rice, pasta, potatoes, corn, fruit, and milk products. Individuals with diabetes should eat carbohydrates but must do so in moderation.

Glucose is then transferred to the blood and is used by the cells for energy. In order for glucose to be transferred from the blood into the cells, the hormone - insulin is needed. Insulin is produced by the beta cells in the pancreas (the organ that produces insulin).
Flaxseed - a nutritional powerhouse whole grain food has so many benefits for fighting diabetes.
As part of a balanced and healthy diet, flax for diabetes is so excellent because it helps stabilize blood sugar and controls/prevents diabetes.
Flax is a low glycemic food and has many benefits l due to the Omega 3, fiber, protein and Lignans found in flaxseed.
Our body’s operating system performs high tech multi tasking operations. Sugar and insulin are very important.
When we eat food, our body produces insulin to help keep blood sugar levels under control.
The more vegetables, whole grains and low glycemic foods we eat, the easier it is for our body to keep blood sugars stable and within the normal levels.
The more processed foods, sugar, white flours, white rice, etc; the harder it will be to control blood sugar levels and the more likely it is that we will suffer from diabetes and it's consequences.
14 Gm Flaxseed contains protein 2.56 gm,
fat 5.9 gm,
Moisture 0.97 gm,
and ash 0.53 gm,
_____________________________
So total is 9.86 gm,
Remaining amount 14 – 9.86 = 4.04
corresponds to carbohydrate.
In this 4.04 gms of carb Flax has got 3.8 gm fiber, So actual sugar is 4.04 – 3.8 = 0.24 gm, which is comparatively negligible amount so practically Flax is called a ZERO carb food.

(Remember fiber belongs to carbs but is not absorbed in the intestines and does not raise blood sugar level)

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Flaxseed - Diabetes Terminator

  1. 1. Dr. Om VermaM.B.B.S.,M.R.S.H. (London)President, Flax Awareness Society7-B-43, Mahaveer Nagar III, Kota (Raj.)http://flaxindia.blogspot.in+919460816360
  2. 2. I created this presentation for World Diabetes Day 2012
  3. 3. Diabetes is a defect in the body’s ability to convert glucose (sugar) toenergy. Glucose is the main source of fuel for our body. When foodis digested it is changed into fats, protein, or carbohydrates. Foodsthat affect blood sugars are called carbohydrates.Carbohydrates, when digested, change to glucose. Examples of somecarbohydrates are: bread, rice, pasta, potatoes, corn, fruit, and milkproducts. Individuals with diabetes should eat carbohydrates butmust do so in moderation.Glucose is then transferred to the blood and is used by the cells forenergy. In order for glucose to be transferred from the blood intothe cells, the hormone - insulin is needed. Insulin is produced by thebeta cells in the pancreas (the organ that produces insulin).
  4. 4. Researchers at the University of California, San DiegoSchool of Medicine have discovered that chronicinflammation provoked by immune cells calledmacrophages leads to insulin resistance and Type 2diabetes.Diabetes is basically a Fat syndrome (a disorder of FatMetabolism), the sugar problem is secondary and comesafter that.Dr. Budwig
  5. 5. ADA 2011 LIVE/71st Scientific Session 24-28th June 2011/SanDiego, California.Flaxseed is a good source of Omega-3 Fatty acids andviscous fiber. Consuming flaxseed on regular basis mayreduce the risk of progressing from pre-diabetes to type2 diabetes and heart disease through variousmechanisms. One recent study has shown that 13-26 g. offlaxseed daily in addition to regular diet, can decreaseglucose, insulin and insulin sensitivity in individualswith pre-diabetes.-Clinical ADAA Randomized, controlled study presented during session: Nutrition ClinicalAuthor: Andrea Hutchins, Blakely Y D.Brown, Stethane Domitrowich, Earle Adams, CourtneyBobowies: Colorado Springs, CO, Missoula.Courtesy - Dr. N.K.Singh , DHRC, Dhanbadhttp://www.dhrcindia.com
  6. 6.  Flaxseed - a nutritional powerhouse whole grain foodhas so many benefits for fighting diabetes. As part of a balanced and healthy diet, flax fordiabetes is so excellent because it helps stabilizeblood sugar and controls/prevents diabetes. Flax is a low glycemic food and has many benefits ldue to the Omega 3, fiber, protein and Lignans foundin flaxseed.
  7. 7.  Our body’s operating system performs high techmulti tasking operations. Sugar and insulin are veryimportant. When we eat food, our body produces insulin tohelp keep blood sugar levels under control. The more vegetables, whole grains and low glycemicfoods we eat, the easier it is for our body to keepblood sugars stable and within the normal levels. The more processed foods, sugar, white flours, whiterice, etc; the harder it will be to control blood sugarlevels and the more likely it is that we will sufferfrom diabetes and its consequences.
  8. 8.  Flaxseed is an excellent low glycaemic food (G.I. offlax is 32) and flax will help stabilize blood sugars. This means that blood sugar levels that spike whenyou eat sugary and white flour/ white rice type offoods will not spike when you eat flax. With flax, blood sugar levels will slowly andsmoothly rise to a lower curve and then the bloodsugar levels will stay there for a longer period of time. After a few hours, your blood sugar level will slowlygo down, this is the key to how flaxseed benefitsdiabetes.
  9. 9. 14 Gm Flaxseed contains protein 2.56 gm,fat 5.9 gm,Moisture 0.97 gm,and ash 0.53 gm,_____________________________So total is 9.86 gm,Remaining amount 14 – 9.86 = 4.04corresponds to carbohydrate.In this 4.04 gms of carb Flax has got 3.8 gm fiber, So actualsugar is 4.04 – 3.8 = 0.24 gm, which is comparativelynegligible amount so practically Flax is called a ZEROcarb food.(Remember fiber belongs to carbs but is not absorbed in the intestinesand does not raise blood sugar level)
  10. 10.  Flax has 3 fibers insoluble, soluble and mucilage fiber (atype of soluble fiber). These fibers fill up the stomach andtake longer to digest - this means that blood sugar levelspikes slowly, remains steady for longer and so we feelfull for longer! Our blood sugars dont have to constantly fluctuate upand down because the fiber keeps them stable for longer. Soluble fiber slows down the absorption of glucose andhelps the body manage glucose levels and insulinproduction smoothly. Flax for diabetics is an economical and powerful step totake to help stabilize blood sugars toward the goals offighting and preventing diabetes!
  11. 11.  Most of us are not getting enough Omega 3 in ourdiet. This is a problem because Omega 3 is essential andour bodies cannot make its’ own omega 3 –our bodymust get omega 3 from what we eat. One of the important roles of omega 3 is to tell our brainsthat we are full and satiated. When we aren’t eatingenough omega 3. Our brain will think we are hungryand our body is craving for nutrition and not gettingwhat it needs. A great way to take a small step toward health is addingflaxseed and diabetes can be better controlled orprevented.
  12. 12.  Diabetes results from chronic inflammation. This means indiabetes our body is constantly burning at a low fire.Blood vessels become hard, brittle and narrow, insulationof nerves are damaged, body doesn’t function properlyand cellular aging is enhanced. This leads to manycomplications. Omega-3 fatty acids produce anti-inflammatory, anti-clotting (thrombolytic), vasodilatoryprostaglandins, cytokines and leukotrines. Thus Not onlycan flaxseed help stabilize blood sugar levels for longerperiods of time, but it can also help the body heal andprevent worsening diabetes along with complications thatmany diabetics presently suffer from or could potentiallyhave later on.
  13. 13.  Lignans help to health the body, including thepancreas, which is a key player in how the bodymanages Insulin. Thus Lignans stabilize blood sugar levels. Lignans are powerful antioxidants and prevents aging.
  14. 14.  Our body simply won’t work properly if we don’t getthe right nutrition. Flaxseed is an easy and economic thing to add as partof a balanced diet and can make dramatic differences inour blood sugar as well as overall health.Eat flax and sing balle balle.
  15. 15. Heart – Flax lowers blood pressure. Flax lowers triglycerides, total and LDL Cholesterol. Italso raises HDL cholesterol. Flax is a natural aspirin – flax acts as a blood thinner byso interfering with platelets ability to stick together. Regular flax eaters don’t need any aspirin or statin. Flax prevents fatal arrhythmia. Flax is powerful antioxidant and anti-inflammatory.
  16. 16. Foot – Flax enhances proper blood circulation in foot andreverses nerve damage, thus prevents neuropathy. Flax keep skin and foot healthy. Flax prevents infections, ulcers, wounds, gangrene aswell as amputations.Sexual insufficiency – Again due to vascular and nerve damage diabeticpatient develops sexual problems. Flax prevents and cures Sexual problems of male aswell as females.
  17. 17. Eye – Due to blood vessel damage patient develop diabeticRetinopathy, which ultimately causes blindness. Flaxkeeps blood vessels healthy and ensures bettercirculation so it prevents Retinopathy. Flax delays cataract and prevents glaucoma. Flaxseed oil is best lubricant eye drops and helps indry eye syndrome.
  18. 18.  Refined vegetable oils have been stripped of most oftheir nutritional value, while Natural oils containvitamins, minerals and other nutritional factors. Theprocess of extracting the oils destroys this nutritivevalue. Refined oils are usually extracted using heat, thendegummed. They are usually partially hydrogenated, aprocess which involves adding hydrogen to the oil inthe presence of nickel.
  19. 19.  The final stage of making “refined oil” is to bleach it.Sodium hydroxide is added to remove free fatty acidsand the bleaching process also removes beta-caroteneand the essential oils.
  20. 20.  Processed oils are often heated to high temperatures, aprocess which causes the formation of trans-fats.Heating oils to just 300 degrees starts the process ofcausing fatty acids to become mutagenic (cancercausing). Trans-fatty acids start forming at 320 degreesand at 392 degrees significant quantities of trans-fatsare formed. The more you reuse an oil for frying, themore trans fats you’ll create.
  21. 21.  For deep frying use coconut oil. This medium-chainsaturated fat is very heat stable and is also good foryou. Butter, clarified butter and olive oil are also far farbetter than hydrogenated fats for deep frying. Water is best medium for frying. For light stir frying use mustard oil .
  22. 22.  Ideally, flax seed should be consumed in the groundedform or as its oil. Remember that flax seed oil does notcontains the fiber, lignans etc. Flax Chapatti - The best way is to mix groundedflaxseed with multigrain flour and make chapatti orpancake. In diabetes ideally take 20 gms flaxseedtwice daily.
  23. 23.  Start slowly if you aren’t used to a high-fiber diet.Grind it coarsely and drink plenty of water along withthe powder (or else they will just “pass through”). Youcould have it with your cereals, yogurt or milk, shakesand smoothies or even add it to homemadecookies, vegetables or salads. To get maximum benefits, 30 to 60 grams of groundflax is recommended per day.
  24. 24. Devil DiabetesFlaxseed is a magic bullet which terminates DiabetesFlax CopWar againstDiabetesThanks for watching …

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