With all the negative media I’ve been reading lately in regards to sucralose, it started to make me think…can sucralose really be that bad for you?
As a type 1 diabetic, lets just say I had a lot of WOW moments when deciding to research what was going into my body. If you think sucralose is safe, you may want to think again. Why they consider and promote this as safe for the diabetic community disturbs me on a lot of levels, lets take a look why!
When it comes to sucralose and diabetes, it seems like a perfect match. Sucralose is an artificial sweetener that is nearly 600 times sweeter than the ordinary (table) sugar. It contains zero calories and hence, is popular as a zero-calorie sweetener. It is widely used by diet and weight conscious people all over the world. Sucralose is sold under the brand name Splenda, which is commonly available in the market. Some claim sucralose is also better than other artificial sweeteners as it can be used in baking… me personally, I think there are healthier alternatives when it comes to cooking.
Thing is, most artificial sweeteners cannot be used in baking due to their instability. But, this is not the case with sucralose as it remains stable even when exposed to heat for a longer time (gotta love that chemical structure). This additional property makes it a favored choice among other artificial sweeteners including aspartame. Also, due to its extra sweet property, it is used for making a variety of sweets and desserts like jams, jellies, candies, sweet fillings, fruits juices, etc. However, you should be aware of the negative side effects that sucralose can pose.
Sucralose And Chlorine:
One possible side effect from Splenda unrelated to allergies is the possibility of chlorine poisoning. Sucralose is one of the few artificial sweeteners that claims to be made from sugar; chlorine atoms are added. In most cases, using Splenda won’t be harmful because the amount of chlorine is so small, but constant consumption of sucralose, compounded daily, year after year can reek some major havoc on your body as your body does not fully get rid itself of what you consume.
There is also one study shows negative metabolic effects and weight gain in today’s younger population with the consumption of artificial sweeteners, you can check that out here.
Another study shows that Sucralose vastly depletes our intestine flora as it destroys the beneficial bacteria which is a main driver for a healthy immune system. Our stomach houses over 70 of the the cells that make up our immune system to help protect us from various disease and sickness.
A randomized controlled trial was performed by Abou-Donia et al46 in 2008, in which male rats were randomly assigned to 1 of 5 groups: control, or sucralose plus maltodextran in the following doses (mg/kg/day): 1.1, 3.3, 5.5, or 11. Fecal pH and bacterial analysis were conducted weekly, and after 12 weeks half of the rats from each group were sacrificed. Small intestinal tissue was used to evaluate the effects of sucralose and maltodextran on levels of P-glycoprotein (P-gp) and cytochrome P-450 (CYP450). The remainder of the animals underwent a 12 week recovery period after which further assessment of pH/bacteria/P-gp, CYP450 was performed.
During the duration of the study, no diarrhea in any of the rats was observed. In terms of the effect on the microbiome, they found that the total number of anaerobes decreased significantly in all sucralose plus maltodextran groups. At the lowest dose, total anaerobes were reduced by approximately 50% compared with controls. Bifidobacterium, Lactobacillus, andBacteroides were significantly reduced at the lowest dose as well. Aerobic bacteria decreased significantly in all sucralose plus maltodextran groups except at the lowest dose (decreased by 51–68% of controls).
The enterobacteria count was not different from the control population in any group. In the recovery period, the total anaerobes remained significantly lower in all groups, as did bifidobacteria (other specific bacteria were not significantly different from the controls). The mean fecal pH significantly increased in all sucralose plus maltodextran groups at end of 12 weeks and stayed significantly elevated in all groups except the lowest sucralose plus maltodextran group after 12 weeks of recovery. Sucralose plus maltodextran enhanced the intestinal expression of P-gp up to 2.4-fold, and increased CYP3A4 and CYP2D1 intestinal expression (though these effects were not seen in the group that received the lowest dose of sucralose plus maltodextran).
In summary, sucralose plus maltodextran significantly decreased beneficial intestinal bacteria (ie, Bifidobacterium, Lactobacillus, and Bacteriodes), but had no effect on enterobacteria. Sucralose plus maltodextran also resulted in elevated fecal pH and enhanced intestinal expression of P-gp and CYP450 enzymes. Several parameters continued to differ after 12 weeks of recovery, including a decrease in the total number of anaerobes and enhanced P-gp and CYP expression.
Sucralose and Gastrointestinal Problems:
According to Vanderbilt University, about 27 percent of the sucralose in Splenda is absorbed by the body, meaning the substance will stay in the bloodstream and organs for long periods of time. This can not only potentially damage the internal organs, but also has negative gastrointestinal effects, like bloating, painful gas or diarrhea.
Others reports are also starting to connect the rising rates of inflammatory bowel disesse with the consumption of artificial sweeteners, sucralose in paticular due to the impairment of digestive proteases (enzymens in our stomach that help us digest food, protein in paticular).
Canada was the first country to approve the use of sucralose, and it was allowed to be used as a tabletop sweetener in breakfast cereals, beverages, desserts, toppings, fillings, chewing gum, breath mints, fruit spreads, salad dressings, confectionary, bakery products, processed fruits and vegetables, alcoholic beverages, puddings and table syrups (8). Interestingly, the study by Wrobel et al (9) reported that the incidence of pediatric IBD in Southern Alberta was 2.3 (per 100,000 population) between 1983 and 1987, 2.5 between 1988 and 1992, 5.0 between 1993 and 1998, and 6.5 between 1999 and 2005 (9), indicating a dramatic increase in the early 1990s.
In additional, the gas some people experience when eating foods or drinking beverages with sucralose is due to the fact that the natural bacteria that occurs in the stomach metabolizes parts of Splenda once it’s ingested to produce nitrogen gas.
Ok, so I was researching some information the other day when it came to certain foods and I came across a term that was unfamiliar to me. As diabetics we are so use to hearing about the glycemic index (that’s all that was preached to me upon my T1D diagnoses 10 years ago) and why we need to make sure our foods are on the lower end of this scale to make sure our blood sugars remain more stable and do not skyrocket, but as I was researching these particular foods, I came across something I’ve haven’t really heard much about…the glycemic load. What is this glycemic load? Is it the same as the glycemic index? Will it have a direct impact on my blood sugars? All great questions so lets take a closer look!
Difference Between Glycemic Index And Load?
Just to quickly review, the glycemic index is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower rise in blood glucose and are categorized into 3 categories.
The categories are as follows:
Low = GI value 55 or less
Medium = GI value of 56 – 69 inclusive
High = GI 70 or more
Lower glycemic index foods, unlike high GI, will not cause your blood glucose levels to spike and crash, meaning you get sustained energy from the foods you eat. So now that we’ve reviewed that tid bit of info, how does the glycemic load compare?
How About The Glycemic Load?
The glycemic load of food is a number (just like the glycemic index) that estimates how much the food will raise a person’s blood glucose level after eating it. One unit of the glycemic load approximates the effect of consuming one gram of glucose, but the difference is that the glycemic load accounts for how much carbohydrate is in a particular food and how much each gram of that particular carbohydrate will raise ones blood glucose levels (now you can see my peaked curiosity).
Foods with a low glycemic load keep blood sugar levels much more consistent, meaning that you avoid experiencing those quick spikes and dramatic lows that we can become accustomed to. The reason being is that you are accounting for that particular carbohydrate with it comes to bolusing for your meals.
By watching the glycemic load of the foods you ingest you can dramatically impact your overall health in many ways. A diet focused on foods with a low glycemic load can:
- Make it easier to lose weight and avoid the dreaded diet plateau
- Avoid the roller coaster effect and maintain stable blood sugar levels (yes, please!)
- Help you burn more calories
- Help with insulin resistance
- Lower your risk for heart disease
How Do I Calculate The Glycemic Load?
Ok, so this is probably the most important question. The glycemic load (GL) is a measure of both the quality (the GI value) and quantity (grams per serving) of a carbohydrate in a particular food. A food’s glycemic load is determined by multiplying its glycemic index by the amount of carbohydrate the food contains in each serving, then dividing that by 100. Confused a bit, lets take a look at this example of an apple.
Using a small apple as an example: GI value = 38. Carbohydrate per serving = 15g
GL = 38 (glycemic index) x 15 (grams of carb)
So the glycemic load of a typical apple is 6. Great, now your probably asking yourself, what do you do with this information?
Well, similar to the glycemic index, the glycemic load of a food can be classified as low, medium, or high reflecting on how quickly they will raise your blood sugars:
- Low: 10 or less
- Medium: 11 – 19
- High: 20 or more
For optimal health, it is recommended to keep your daily glycemic load under 100. However, the simplest way to use the GL is to choose foods with the lowest GI within a food group or category and to be mindful of your serving sizes.
While you’re catching some rays this up coming summer, think about vitamin D. Sometimes its called the “sunshine vitamin” because it’s produced in your skin in response to sunlight, but what about vitamin D3? Is it as simple as getting out into the sun and voila, vitamin D3! I mean, what is vitamin D3 anyway? How much vitamin D3 should I take?
Did you know that the human skin makes vitamin D3 when exposed to ultraviolet rays of the sun? According to the National Institute of Health, some of the best food source for vitamin D3 are fish products, such as: cod liver oil, salmon, tuna, and sardines. With that being said, lets take a closer look at how vitamin D3 can benefit you.
Vitamin D3 Benefits:
Vitamin D3 promotes calcium’s absorption and functions for teen’s and children’s healthy teeth and bones, prevents loss of bone mass, and treats bone disorders.
It protects against adult and elderly muscle weakness and immune system issues, and lowers the risk of colon, breast, and prostate cancers. Rheumatoid arthritis and psoriasis is improved with vitamin D3.
Vitamin D3 has been show to prevent/treat rickets, post menopausal osteoporosis. The vitamin also been show to help treat multiple sclerosis. Something that I found extremely interesting is that they are still conducting studies (more research is definitely needed) seeing if there is a connection between lack of Vitamin D3 and the development of Type 1 diabetes.
Benefits of D3 in the elderly and fractures are still under investigation. An analysis, reported in August 2007 by the University of Ottawa Evidence-based Practice Center, showed higher doses of vitamin D3 of between 700-800 IU’s per day combined with calcium help prevent hip fractures for institutionalized elderly. The study did not include elderly living independently in the community.
Vitamin D3 And Your Immune System:
Cells of the immune system, such as macrophages, which hunt the body for dangerous pathogens such as viruses, bacteria and cancer cells, have receptor sites for vitamin D3. Research suggest that D3 may play a role in stimulating these cells to be more active in their hunt for disease-causing microbes and act as an immunity booster especially during the winter months when sunlight is more scarce.
Ok, so there I was researching some information the other day for a particular blog post, and I came across an article pertaining to probiotics. The fact that I’m not great at multi-tasking, I was immediately side tracked and became submerged in the world of probiotics an all their amazing health benefits. So what are these little gems all about? How do we go about getting them in our diet? What about other alternatives to increasing the amount that we get? Lets take a closer look!
Well, first off, what are probiotics? Probiotics are microorganisms—such as bacteria, viruses and yeasts—that can be seen only under a microscope and that are often referred to as “healthy” or “good” bacteria. According to the National Center for Complementary and Alternative Medicine (NCCAM) and defined by the World Health Organization, probiotics are “live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host”. The benefits of incorporating probiotics into one’s diet have been widely speculated, as little evidence exists to support the long-term health benefits. Despite the lack of formal evidence, the probiotic trend has swept the health and diet industries for their potential cleansing benefits, immune boosting powers and nutritional value.
Benefits Of Probiotics:
Probiotics are believed to protect us in two ways. The first is the role is how probiotics play in our digestive tract. We know that our digestive tract needs a healthy balance between the good and bad bacteria, so what gets in the way of this? It looks like our lifestyle is both the problem and the solution. Foods high in probiotics (Kombucha, Kefir, pickles, tempeh, just to name a few) are an amazing way to start getting more into your system, but poor food choices, emotional stress, lack of sleep, antibiotic overuse, other drugs, and environmental influences can all shift the balance in favor of the bad bacteria.
When the digestive tract is healthy, it filters out and eliminates things that can damage it, such as harmful bacteria, toxins, chemicals, and other waste products. On the flip side, it takes in the things that our body needs (nutrients from food and water) and absorbs and helps deliver them to the cells where they are needed.
The idea is not to kill off all of the bad bacteria. Our body does have a need for the bad ones and the good ones. The problem is when the balance is shifted to have more bad than good. An imbalance has been associated with diarrhea, urinary tract infections, muscle pain, and fatigue.
So check this out, your body has the amazing ability to take the foods you eat and literally turn them into you. Pretty cool don’t you think! Whether you eat an apple, a steak or a kale salad, your body is able to break that food down into its chemical parts and reassemble those parts into your cells and the energy you use all day. This is flat out awesome considering outside the plant and animal kingdom, nothing else that can do that!
Here is the deal though, your body is only as amazing as the material it has to work with, like a fine tuned machine, the quality of the food you put into your amazing body has a huge impact on your overall health. An apple is not just an apple, nor is a steak just a steak. As stated above, your body is able to break those foods down into their chemical parts, like macronutrients and micronutrients. So what makes these nutrients so important, lets take a closer look!
What Are Macronutrients:
Macronutrients are nutrients that provide calories or energy. Derived from the prefix makro (Greek), which means big or large, used because macronutrients are required in large amounts. There are three broad classes of macro-nutrients which make up your primary food sources know as proteins,carbohydrates and fats.
The main function of macronutrients is to provide energy, counted as calories. While each of the macronutrients provides calories, the amount provided by each varies. Carbohydrates provides four calories per gram (I think we are all pretty well versed here),proteins;also four, while fats provides nine calories per gram.
Macronutrients also have specific roles in maintaining the body and contribute to the taste, texture and appearance of foods, which helps to make the diet more varied and enjoyable.
Macronutrients broken down:
- Carbohydrates – are required for energy. As diabetics we all have varying opinions on carbohydrates and the amounts that we like to ingest , but glucose, which is a monosaccharide, is the most essential source of energy in the body. The brain works entirely on glucose alone. When an immediate source of energy is required, glucose is converted into glycogen which is stored in the liver. When energy is needed it is converted into glucose again and used to release energy. Carbohydrates provide 17 kilojoules of energy per gram.
- Fats – have the highest caloric content. This means they provide the largest amount of energy when burnt. When measured by a calorimeter, fats provide about 37 kilojoules per gram, making them twice as energy-rich than protein and carbohydrates. Extra fat is stored in adipose tissue and is burnt when the body has run out of carbohydrates. Fat is also needed to take up fat-soluble vitamins.
- Proteins– are the third and last source of energy. They are the last to be used of all macronutrients. In cases of extreme starvation, the muscles in the body, that are made up of proteins, are used to provide energy. This is called muscle wasting. Proteins also provide 17 kilojoules per gram.
Ever wonder why when we are severely dehydrated as diabetics or when we are dealing with an extreme high blood sugar our medical team tells us to make sure we replenish our electrolytes? I mean, what is an electrolyte anyway, what are the symptoms of low electrolytes and how can they help us as diabetics or if your just out mowing the lawn? Diabetic or not, they are extremely important when it comes to our overall health so lets take a closer look!
When dissolved in fluid, salts tend to break apart into their component ions, creating an electrically-conductive solution. For example, table salt (NaCl) dissolved in water dissociates into its component positive ion of sodium (Na+) and negative ion of chloride (Cl-). Any fluid that conducts electricity, such as this new saltwater solution, is known as an electrolyte solution: the salt ions of which it’s composed are then commonly referred to as electrolytes. So that leads us to the next question…
What Are Electrolytes?
There are several common electrolytes found in the body, each serving a specific and important role, but most are in some part responsible for maintaining the balance of fluids between the intracellular (inside the cell) and extracellular (outside the cell) environments. This balance is critically important for things like hydration, nerve impulses, muscle function, and pH levels.
With the correct body water balance, the electrolytes separate into positive and negative ions. When the body loses water or becomes dehydrated an electrolyte imbalance starts to occur. During heavy exercise, sodium and potassium electrolytes in particular are lost through sweating. To ensure constant electrolyte concentrations in the body, fluids must be regularly consumed.
To avoid an electrolyte imbalance which can cause lethargy and muscle twitching, athletes consume electrolyte solution drinks to make sure the electrolyte balance is maintained during and after exercise – this contributes to achieving optimum performance
You should drink frequently during strenuous physical activity. Thirst usually does not kick in until well after you have reached a state of dehydration, so consume plenty of fluid whether you feel like it or not. About 6 to 8 ounces every 15 minutes is sufficient. Help replace electrolytes by consuming a beverage that contains 0.7 milligrams of salt per quart of fluid. Consuming fruit slices, such as bananas, strawberries and oranges can help restore lost potassium, but obviously we still need to be careful here and a small bolus may be needed.
7 Major Electrolytes & Their Function:
Here’s a closer look at the list of electrolytes:
- Sodium (Na+)
- Chloride (Cl-)
- Potassium (K+)
- Magnesium (Mg++)
- Calcium (Ca++)
- Phosphate (HPO4–)
- Bicarbonate (HCO3-)
So what do each of these to? Lets take a look!
Sodium (NA+) is the major positive ion in fluid outside of cells (extracellular) and when combined with chloride the resulting substance is table salt. Some functions of sodium include the regulation of the total amount of water in the body and the transmission of sodium into and out of individual’s cells, which plays a role in critical body functions. Many processes in the body, especially in the brain, nervous system, and muscles require electrical signals for communication. The movement of sodium is critical in generation of these electrical signals. Too much or too little sodium can cause cells to malfunction and extremes in the blood sodium levels.
Potassium (K+) is the major positive ion found inside of cells. Some of the functions of K+ are the regulation of heartbeat and muscle function. The proper level of potassium is essential for normal cell function. Any seriously abnormal increase or decrease in K+ can profoundly affect the nervous system and increase change of irregular heartbeats.
Chloride (CI-) is the major anion (negatively charged ion). CI- is found in the fluid outside of the cells and in the blood. The balance of chloride ion (CI-) is closely regulated by the body. Seawater has almost the same concentration of chloride ion as human body fluids. CI- plays a role in helping the body maintain a normal balance of fluids.
Calcium (Ca2+) is needed to build and maintain bones. It also plays a role in nerve impulse transmission and muscle contraction.
Magnesium (Mg) is an essential mineral that is involved in more than 300 enzyme reactions in the body. Mg supports heart and nerve function. Mg is essential in the formation of bones and teeth and in converting blood sugar into energy.
Chloride (CI-) is the major anion (negatively charged ion). CI- is found in the fluid outside of the cells and in the blood. The balance of chloride ion (CI-) is closely regulated by the body. Seawater has almost the same concentration of chloride ion as human body fluids. CI- plays a role in helping the body maintain a normal balance of fluids.
So what does eating paleo mean, what is the definition of paleo? I have several friends that keep throwing out the words paleo diet and swearing by it, especially when it comes to helping stabilize their blood sugars. Honestly I’m not a huge fan of “diets” in general but after doing a little research on paleo, I can certainly understand why they are so giddy over living paleo!
The Paleo diet is certainly not a new idea. Coming to popular attention with the publication of a book on the subject by Walter Voegtlin in 1975, its central concept is to mimic the diet of humans that lived 25 to 50 thousand years ago, during the Paleolithic Age. Voegtlin claimed distinct benefits are associated with what he claims was the high protein and low carbohydrate die of the ancients. His plan is occasionally called the caveman diet, the Stone Age diet and the hunter-gatherer diet. Proponents of the Paleo diet continue to practice it, and it has been somewhat validated by the emergence of other similar low-carb diets.
Health Benefits Of The Paleo Diet:
For most people the fact the Paleo diet delivers the best results is enough. Improved blood lipids, weight loss and reduced pain from autoimmunity is proof enough. Many people however are not satisfied with blindly following any recommendations, be they nutrition or exercise related. Some folks like to know why they are doing something. Fortunately, the Paleo diet has stood not only the test of time, but also the rigors of scientific scrutiny.
With a very simple shift the paleo diet not only removes the foods that are at odds with our health (grains, legumes, and dairy) but we also increase our intake of vitamins, minerals, and antioxidants.
Paleo Diet For Diabetics:
There a re a number of studies investigating the effects of Paleo diets on type 1 and type 2 diabetics and results are impressive. A study published in July 2009 in “Cardiovascular Diabetology” compared the Paleo diet to the Mediterranean diet in subjects with type 2 diabetes over a period of three months. The researchers found that the Paleo diet reduced fasting blood sugar levels, hemoglobin A1C, plasma insulin levels and insulin resistance significantly compared to the Mediterranean diet, indicating potential benefits of the Paleo diet for people with type 2 diabetes. Here are 5 more studies and how they help stabilize blood sugars, feel free to check them out.
Pro’s Of The Diet:
Right off the start you can see how well this diet is going to control blood sugar levels. In a world where many of us experience roller coaster-like blood sugar fluctuations, this aspect alone proves to be an extremely beneficial aspect of the set-up.
As most of us know, the more stabilized our blood sugar levels are, the less likely you’re going to be to experience food cravings, to battle ongoing fatigue, and to be at the potential risk of developing diabetes down the road.
Since the paleo diet is also chalk full of healthy fats from all the seeds and nuts that are being consumed while also being low in saturated fat due to the restriction of dairy and high fat meat sources, this is also going to work to improve your cholesterol profile and help to reduce the risk of heart disease.
When using the paleo diet you shouldn’t find you have any issue getting enough protein in either, which is something that’s critical for both the fat loss and muscle building process as you’ll be including lean meat sources with each meal. By choosing to incorporate a wide spectrum of fruits and vegetables in your menu, you’re also going to help to keep calorie intake on the lower side, so this will be beneficial from a fat loss point of view.
If you are someone who happens to actively looking to build muscle and thus require that higher calorie surplus, you can simply add larger doses of nuts and seeds into the plan to help boost your calorie and healthy fat intake up higher.
Over the past couple of days, we’ve been discussing several diabetes related topics but what about one of the most important ones, especially when it comes to keeping us type 1 diabetics alive. No I’m not talking about okra, some exotic fruit, cinnamon, or essential oil I’m talking about insulin!
Before we go there though, for those of you who make these claims (especially about okra and cinnamon) in regards to treating or as many of you like to say “cure” type 1 diabetes, you really need to stop. Over the past year I’ve been getting bombarded with sales pitches and I’m honestly tired of it. Cinnamon is a great antioxidant and comes with some fantastic health benefits but when it comes to type 1 diabetes, don’t you think if it was that easy, it would be mainstream information and the millions of us that battle with this disease day in and day out would avoid the BS that we deal with daily?
Or perhaps the miracle lies within the specially formulated product you are trying to sell me? Its utterly ridiculous, and the fact that you know nothing about the disease itself or how it works, you need to take a step back and take your products with you.
I mean, you realize that you produce insulin naturally, its a normal human bodily function. What makes you think that okra, cinnamon, or your essential oil is going to magically wake up my dead beta cells (these are the cells that actually produce insulin, feel free to google, its a fascinating read). Perhaps your cinnamon, shake or oil defies all science and type 1 diabetes research?
Or perhaps you have magic okra that you purchased from the same person who sold Jack his beanstalk beans? Perhaps the laws of physics cease to exist in your potent concoction? Either way you need to stop before you seriously put someone in a very bad predicament.
Now I can only talk about type 1 diabetes as this is what I eat, breath and live with daily. With type 1 diabetes, the body’s immune system attacks part of its own pancreas. Scientists are not sure why, but the immune system mistakenly sees the insulin-producing cells in the pancreas as foreign, and destroys them. This attack is known as autoimmune disease.
Insulin is vital for survival because without it, simply put, life would cease to exist (including yours). So what is insulin and why is it so important for type 1 diabetics, lets take a look!
What Is Insulin?
So the most basic question, what is insulin? When you digest food, your body changes most of the food you eat into glucose (a form of sugar). Insulin allows this glucose to enter all the cells of your body and be used as energy. When you have diabetes, your body doesn’t make enough insulin (zero in the case of type 1, unless your in your honeymoon phase) or can’t use it properly, so the glucose builds up in your blood instead of moving into the cells. Too much glucose in the blood can lead to serious health problems.
All people who have type 1 and some people who have type 2 diabetes need to take insulin to help control their blood sugar levels. The goal is to keep your blood sugar level in a normal range as much as possible so you’ll stay healthy. Insulin can’t be taken by mouth. It is usually taken with injections (shots). It can also be taken with an pre filled syringe or an insulin pump.
Types Of Insulin:
Manufactured insulin comes in several types that differ in the way in which they act inside the body. Each type differs in three ways:
- Onset: The length of time after injection that the insulin begins to work
- Peak: the length of time after injection that the insulin takes to reach its maximum effectiveness
- Duration: the length of time in which it remains effective
The four basic types and their respective onset, peak and duration are as follows:
- Rapid Acting: begins to work after 15 minutes, peaks in 30 to 90 minutes, and has a duration of three to four hours.
- Short Acting: begins to work in 30 to 60 minutes, peaks in two to three hours, and has a duration of three to six hours.
- Intermediate Acting: begins to work in 90 minutes to six hours, peaks in four to 14 hours, and has a duration of up to 24 hours.
- Long Acting: begins to work in six to 14 hours and remains effective for 24 to 36 hours.
Yay! You decidced to swing by to see what the buzz is all about!
There’s a good reason why our vegan protein powder has been flying out our front door, so much so that we just placed another order of 500 containers!
Our organic vegan protein powder is hands down, one of the healthiest and safest nutritional shakes on the market and here’s why…
Everything in our plant based protein powder is 100% certified USDA organic as well as 100% non-gmo. Organic Balanced Meal vegan protein powder contains zero artificial sweeteners, synthetic ingredients, fillers, preservatives, artificial colors or flavors!
Organic Balanced Meal vegan protein powder offers the absolute perfect blend of todays healthiest, top five plant proteins along with organic fermented sprouts, organic fibers, digestive enzymes and even probiotics making it perfect for the entire family!
My children absolutely love it and it’s my son and daughters go to immediately following one of their many sporting events or as a healthy breakfast alternative to get their day started before heading to school.
Vegan Protein Powder, Fermented Foods For Better Absorption:
- Multi source plant protein blend – is a uniquely formulated blend of Organic Pea protein, Organic Hemp protein, Organic Cranberry protein & Organic Sacha Inchi protein which together combine for a whopping 22 grams of todays top healthy plant proteins!
- Organic Fermented Sprout Blend – provides two nutrient rich powerhouse sprouts (Amaranth and Quinoa) which have given life sustaining nutrition to people for centuries!
- Organic Multi-source Fiber Blend – comprised of Organic Brown Acadia and Organic Flax fiber which supply 6 grams of health fiber in each serving!
- Lactospore Probiotic – contains highly stable healthy bacteria which aid digestion and help support and boost your immune system!
- Digestive Enzyme Blend – A potent combination of active enzymes! Protease, Amylase, Cellulase, Papain and Lipase to enhance the absorption of nutrients such as proteins, fibers, complex carbohydrates and healthy fats!
- 20 Vitamins and Minerals – provide the essential nutrients that your body needs for optimal health, and to help make Organic Balanced Meal vegan protein powder a complete source of nutrition!
- 100% Non-GMO and Certified USDA Organic – absolutely NOTHING artificial or fake!
- Sugar Free – Zero sugar and will not adversely effect your blood sugars!
- Smooth & Delicious – tastes amazing, blends easy with zero gritty aftertaste!
Not Just More Protein, More Usable Protein!
People are obsessed with protein, and why not?
It’s critical for optimal health! But more is not always better. How much protein you consume is not as important as how much protein your body can actually digest, absorb and actually utilize.
A healthy digestive system is the gateway to your body and will determine the benefits you receive from your protein supplement (or any food you consume for that matter).
The Organic Diabetics Organic Balanced Meal vegan protein powder includes a healthy dose of fermented foods to supercharge your digestion with a full spectrum of probiotics and enzymes for better overall nutrient digestion, absorption all while boosting your immune system.
How do we do that?
A Whopping 22 Grams of Organic Plant Protein & Fermented Foods:
These key ingredients provide you
- Greater Protein Benefits – because your body can easily break down, absorb & utilize the protein
- Fewer Digestive Complaints – because the fermented foods assist digestion of protein
- Improved Overall Digestive Health – because your digestive system is “reconditioned” over time with the optimal balance of flora
Bottom line you get a whole lot more out of your plant based protein powder than ever before. Organic Balanced Meal vegan protein powder perfect for everyone.
Male/Female, it doesn’t matter! Maybe you are just starting out in the gym, or maybe you are a seasoned vet. Perhaps you are just looking to live a healthier lifestyle or shed some unwanted weight.
Organic Balanced Meal vegan protein powder is the perfect companion to help you reach all your health and fitness goals from weightloss and training, to recovery and helping repair and grow muscles after a vigorous training session.
Organic Balanced Meal just gets the job done!
Live Whole Fermented Foods vs. Isolated Probiotics:
At The Organic Diabetic, we naturally prefer the whole food approach.
Instead of using high doses of a few strains of isolated probiotics, we use living fermented sprout blends coupled with our lactospore probiotic (Bacillus Coagulans) to provide you probiotics, enzymes and natural co-factors, just as they exist in nature.
The end result is a broader range of beneficial bacteria to support digestion and boost your immune system in a way that you can actually feel and more importantly, the way nature intended.
What Does Organic Balanced Meal Plant Based Protein Powder Have In Common With Super Foods Like Kimchi or Kombucha?
The answer is fermented foods, which have soared in popularity as people take advantage of their ability to improve digestive health and overall well-being.
Side effects can range from bloating, to gassiness, and even serious cramps and constipation.
Stop the madness!
No matter how it may feel or what side effects you may experience, this is your body’s way of telling you that it does not have the necessary tools to properly digest and effectively use the proteins consumed.
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As a type 1 diabetic I am quite familiar (unfortunately) with the signs and symptoms of diabetic ketoacidosis. Diabetic ketoacidosis (DKA) results from dehydration, associated with high blood levels and your body starts to produce acids called ketones. Diabetic ketoacidosis is associated with significant disturbances of the body’s chemistry, which resolve with proper therapy.
This usually occurs in people with type 1 diabetes, but DKA can develop in any person with diabetes. Since type 1 diabetes typically starts before the age of 25, diabetic ketoacidosis is most common for this age group, but it may occur at any age with both males and females are equally affected. So is DKA something that we should be worried about? Lets take a closer look!
What Causes Ketoacidosis ?
So what’s the deal when our results come back showing ketones in urine? Circumstances arise for people with type 1 diabetes when the individual does not have enough insulin, a hormone the body uses to break down sugar (glucose) in the blood for energy. When glucose is not available to feed our cells due to high blood sugars, fat is broken down and used as fuel vs glucose and this is particularly not a good thing. As fats are broken down, acids called ketones build up in the blood and urine. In high levels, ketones are extremely poisonous. This condition is known as ketoacidosis.
Blood glucose levels rise (usually higher than 300 mg/dL) because the liver makes glucose to try to combat the problem. However, the cells cannot pull in that glucose without insulin.
DKA is often the first sign of type 1 diabetes in people who do not yet have other symptoms. It can also occur in someone who has already been diagnosed with type 1 diabetes. Infection, injury, a serious illness, missing doses of insulin, or surgery can lead to diabetic ketoacidosis in people with type 1 diabetes.
Although not common, people with type 2 diabetes can also develop DKA, but it is rare and typically triggered by a severe illness.
What Are The Warning Signs Of DKA?
DKA usually develops slowly. But when vomiting occurs, this life-threatening condition can develop in a few hours. Early symptoms per the American Diabetes Association include the following:
- Thirst or a very dry mouth
- Frequent urination
- High blood glucose (blood sugar) levels
- High levels of ketones in the urine
Then, other symptoms appear:
- Constantly feeling tired
- Dry or flushed skin
- Nausea, vomiting, or abdominal pain
(Vomiting can be caused by many illnesses, not just ketoacidosis. If vomiting continues for more than 2 hours, contact your health care provider.)
- Difficulty breathing
- Fruity odor on breath
- A hard time paying attention, or confusion
Any of these symptoms should immediately be discussed with your doctor and they will let you know the next course of action, including treatment options. Speaking of treatment options, what can you expect? Lets take a closer look.