Diabetes, Insulin, Oxidative Stress (free radicals) & CHOCOLATE

We all know that diabetes has reached epidemic levels in North America. There are a multitude of contributing factors for this – all of which surround diet and stress. But this past year scientists are looking beyond insulin as the primary issue.

Issues that contribute to diabetes:

  • – poor diet
  • – high levels of sugars and high fructose corn syrup
  • – high toxicity : pesticides, herbicides, fillers, waxes, colorants, stabilizers, natural (mostly toxic
    751px-Main_symptoms_of_diabeteschemicals) and artificial flavorings, etc
  • – high free radicals
  • – low levels of glutathione and other anti-oxidants
  • – increasing number of nutrient deficiencies
  • – high levels of stress
  • – lack of exercise to utilize the sugars

Earlier this year, in the New England Journal of Medicine, an article described how they had to stop studies that kept diabetic glucose levels below 6 because it was causing damage to the clients – more damage than the levels above 7 and 9.

This past year, has brought forward several articles looking at the molecule/enzyme transketolase – it is an enzyme that bridges the gap between what is called the PPP pathway and the glycolysis path (this bridge is important in the transition of 6 carbon sugars to 5 carbon sugars to make ATP: the fuel for the cell).

This is one of the connections between why diabetics are high in sugars and low in anti-oxidants. B1 & B2 vitamins are required to make both transketolase (to change the 6 carbon sugars into 5 carbon sugars) and to make glutathione (the master anti-oxidant).

If Vitamin B1 & B2 are low in the body; then there is going to be a reduction in both transketolase (inability to convert sugars) and in glutathione (inability to deal with free radicals).

If the body cannot utilize sugars to make ATP (the fuel for every cell in the body) or make glutathione (not only the master anti-oxidant but involved in most processes in the body); then it is understandable why diabetes is associated with so many different disorders.

Perhaps this is part of why Xocai chocolate is so useful to diabetics…Xocai chocolate is a good source for not only B1 and B2 vitamins required to make both the glutathione and transketolase, but the primary source of magnesium, also required repeatedly throughout this pathway.

In addition, Xocai chocolate is also a source of the 19 amino acids required to make the different enzymes required in this PPT . Finally, while the body is making these necessary peptides and enzymes, Xocai chocolate provides a huge amount of anti-oxidants to support the system.

There are a couple of simple steps one might utilize to resolve these issues:

1) Protandim &/or OGF : both products increase the body’s capacity to make glutathione hugely…Protandim turns on the genes to make the tools that produce glutathione and OGF provides the “pancake mix” so to speak to make glutathione

2) Xocai chocolate provides a huge amount of anti-oxidants; 19 amino acids; Vitamins B1 & B2 and a host of other nutrients to support the entire body while allowing the body to make both glutathione and transketolase

NOTE: I do a tremendous amount of research on a wide variety of products and unfortunately end up having to eliminate numerous products because they are either poor quality; poor research; OR they are okay but not excellent.

I will only promote the products that provide a wide range of benefit to the body; have huge scientific background by a wide variety of scientists (as opposed to in house studies and/or promoted by physicians who are willing to sell their names for promotional purposes.)

For more information, contact: Dr Holly at holly@choicesunlimited.ca

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By | 2014-03-31T22:31:48+00:00 September 16th, 2012|Uncategorized|4 Comments

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