Nutrition and Diabetes Prevention
I had done a brief article on nutritional intervention and prevention of diabetes.
It is important to realize that diabetes does not begin when blood sugars start to rise over ‘100 mg/dl.’ The problem begins, in earnest, when insulin levels climb above 10 micro units/ml.
The ratio of glucose to insulin should be greater than 10:1. When insulin levels climb above 10, the ratio drops below this benchmark, and the risk of developing diabetes increases. When the level of insulin exceeds 20, it is far more likely than not that the patient will develop adult onset diabetes.
What is more interesting is that as insulin levels increase, fat deposition increases. This may be why people get fat some time before they develope frank ‘diabetes.’
The key to this issue is making the cells more sensitive to insulin, thereby reducing serum insulin levels necessary to maintain ‘normal’ blood sugars. This can be accomplished with the use of balanced mineral salts, including chromium and vanadium. These minerals are necessary for proper function of the insulin receptor, and mineral deficiencies involving these two cations may be the missing link in the ‘mystery’ surrounding our obvious epidemic of weight gain.
It is extremely important to note that not all chromium and vanadium cations are effective. This is true of most minerals, including iron, which is non-bio available if presented in the wrong type of salt.