Your Nutritional Education Site
1. Neuropathy, why the pain, the tingling and the numbness?
2. The Right Diabetic Diet - The Door To Long Term Health.
3. Are pre-packaged “Low Carb” foods really low carb?
4. Hidden Carb Counter for MisLabeled Low Carb Foods
5. Exercises that Can Reduce Neck & Shoulder Pain
Neuropathy, why the pain, the tingling and the numbness?
Neuropathy has many symptoms. It may start with a tingling feeling and end up with numbness. It can be a pricking, or burning sensation, loss of reflexes and muscle shrinkage, abnormal sensations, or sensitivity to touch. Its worse symptom is pain, sometimes so excruciating that a person would amputate rather than continue the pain.
It is called many names such as paresthesia, neuritis, neuralgia, dysesthensia, hypoesthesia, hypesthesia, hypalgesia, hypealgesia and hyperesthesia due to its many different kinds of symptoms.
But, what underlies all these symptoms?
They are created by a specific type of nerve damage. This nerve damage can come from too much sugar in the blood (the reason it is a side effect of diabetes). It can be caused by exposure to chemicals such as cancer treatments, poisons, alcoholism, or a side effect of some medications. It can be the result of kidney or liver failure, infectious disease or nutritional deficiencies especially B vitamins. The reasons are many; the damage they produce is the same.
What creates the problem is damage done to the outer lining of the nerve cell. Cells have coverings much like an electrical wire has an insulation of plastic. Have you ever seen a wire whose insulation is damaged – the electrical current doesn’t flow correctly. It can send electricity out from the area where it is damaged, it can stop the flow of electricity or it can damage what it's supposed to be supplying electricity to.
A damaged nerve covering does the same thing. It can send out “sparks” that cause tingling, it can stop the flow resulting in numbness. It can create feelings of hot or cold or sensitivity due to crossed signals. It can definitely cause pain especially as the damage gets worse.
The idea is to fix this outer covering. This is called the myelin sheath. What is needed are specific B vitamins. The only question is how to get these B vitamins in sufficient amounts so that the body can actually build healthy nerves. Isolated B vitamins that are sold at the health food stores or local drug stores get washed out of the system too quickly to fix the damage. It would be hard to take enough of this type of nutrients to make a difference. You can’t get it from vitamins made in a laboratory.
What is needed is a whole food supplement with methylcobalamine and benfotiamine and other B vitamins that the body can use to build healthy nerve cells. That is one of the functions of the body, to build health. But it does need specific nutrients to do its job.
Nutrients are what a body runs on. A car runs on gas. If you drive the car down the road, it uses up a steady amount of that gas. If you take that same car and speed down the freeway, you will use up a lot of gas. When you take a body “out on the freeway”, or put it under physical stress, it uses up a lot more nutrients. Thus, getting the right supplements in the right amount is important.
Just as a car won’t drive without giving it gas a body can’t or function correctly or build health without the proper nutrients it needs to “drive”. In the case of neuropathy, it needs these B vitamins.
Neuropathy can be a side effect of many things. Although most often it is caused by too much sugar in the blood - Diabetes - there are many factors. Chemotherapy and some drugs have neuropathy as a side effect and it can be caused by surgery damaging the nerves - there are others.
For more information about neuropathy.
Success in Handling the Nerve Damage of Neuropathy
We got lots of different people who got nerve damage from many different reasons who have written up what happened to them.
Go here for their stories
Read about getting relief by building healthy nerves.
The Right Diabetic Diet - The Door To Long Term Health!
What is the correct diet for a diabetic?
The low-fat/high-carbohydrate diet has been promoted for many years as the healthy diet for both the general public as well as for diabetics. As a result of this ongoing dietary advertising campaign, surveys indicate that America as a whole is now consuming far less fat and eating far more carbohydrates.
What is the result?
The result is that greater numbers of Americans today, instead of being healthy, are being diagnosed with degenerative diseases. Over thirty-five hundred (3,500+) people are being newly diagnosed as diabetic every day in the United States! Many diabetics who follow the low-fat/high-carbohydrate guidelines, find themselves having to use greater amounts of oral diabetic drugs or increasing amounts of insulin to try and keep their blood sugar levels under control.
The reason this is occurring is that the low-fat/high-carbohydrate diet is not only wrong, it is destructive to your health, and the basic cause of many of the degenerative diseases that have become so widespread.
Carbohydrates are converted to the simple sugar called “glucose” by your digestive system. Glucose passes through the walls of your intestines and loads up your blood stream with sugar, far more sugar than your body was designed to handle.
The true information regarding diet, especially for those who are insulin resistant, pre-diabetic or diabetic, has been researched and proven by medical doctors who are diabetic specialists. What this research shows can be seen in the following excerpts:
“So how much carbohydrates do our bodies really need? The answer may surprise you. Although for years, newspapers, magazines, and television talk shows have told you to load up on complex carbohydrates, like whole-grain breads, cereals, and pasta (because it was thought these foods form the basis of a “healthy diet”). In fact, your daily requirement for carbohydrate is actually zero. You read that right – none!”
“Were you to make a search of all the textbooks in any medical library, you would find diseases caused by both protein and essential fat deficiency, but there are no diseases caused by carbohydrate deficiency.”
“Why don’t you need carbohydrates? Your body – actually your liver – has the ability to take dietary protein or fat (your own body fat) and make glucose from it. The liver can make a couple of cups of sugar each day, which is more than enough to provide glucose for the few tissues in the body that prefer to use it. Most of the body, however, prefers to fuel itself with dietary or stored fat or with ketones [ketones: the natural break-down product of burning fat] instead of glucose.”“Incredible as it may sound, you could do quite nicely without ever eating another bite of starch or sugar – as long as you had plenty of protein and fat. And that’s just what all humans did for the three to four million years we were around prior to the beginning of farming.”
“We lived by hunting and fishing (the meat, poultry, and fish of our diets today) and gathering what grew wild: roots, shoots, nuts and berries – and a bit of fruit in season. Not a bite of bread, cereal, rice, pasta, potatoes, or sugar.”
“Does that mean you should eat a diet without any carbohydrates? Not necessarily, but you could. And when you’re initially working to correct your health, lose weight, control your blood sugar, or lower your cholesterol and triglycerides or blood pressure, you’ll want to focus on limiting your carbs more tightly.”
“You don’t have to stay on a strict low-carb diet for the long term – it’s merely an effective tool to correct the problem quickly. Once near your goals (in weight or health) you can become more liberal with your carb limits, expand your intake of foods, and enjoy eating an even wider variety of fruits, vegetables, and even some higher-carb foods occasionally.”
Excerpted from: The 30-Day Low Carb Diet Solution
By Michael R. Eades, M.D. and Mary Dan Eades, M.D.
If you have not yet already done so, adjust your diet and reduce your carbohydrate intake. Along with taking the correct supplements, it will improve your cholesterol levels, triglycerides and blood pressure.
For more understandings of Diabetes and a link to diabetic recipes go to http://www.mcvitamins.com/diabetes.htm
Are pre-packaged “Low Carb” foods really low carb?
In the last couple of years there have been more and more prepackaged foods going onto shelves in supermarkets and health food shops that are advertised as having a “Low Carb” content.
Being a diabetic, it is important to maintain a low carb intake for several reasons: 1) carbs convert to sugar (glucose) in the digestive tract and raise blood sugar levels, 2) to compensate for the increase in sugar coming into the bloodstream, the body increases its production of insulin, which adds to the already existing problem of insulin resistance that diabetics must deal with, and 3) the excess sugar in the bloodstream that cannot be pushed into the cells of the body for food and energy get converted into triglycerides (fat) and get packed away in the fat cells causing weight gain.
To maintain a low carb diet the diabetic must have the correct information on the carb content of the food he or she is eating. Many new pre-packaged foods today have prominent wording the front of the packaging about it being “Low Carb” and stating that the product has only so many “net carbs” or “effective carbs” per serving.
Some of the “low carb” products that can be found on shelves are energy bars, noodles and even cookies. In inspecting several of these products, the energy bars had 2 “Effective Carbs” per serving, but when looking at the nutritional panel on the back it said Total Carbohydrates per serving was 24. The noodles advertised 5 “Net Carbs” per serving on the front, but the nutritional panel on the back stated Total Carbohydrates per serving was 43. The cookies advertised at only 2 “Net Carbs”, yet the nutritional panel stated Total Carbohydrates at 15.
How can this contradiction be and which information is correct?
Not counting carbs occurs two ways: The first is that some food manufacturers use sugar alcohols as ingredients to sweeten their products. The common sugar alcohols used are mannitol, sorbitol, xylitol, lactitol, isomalt, and maltitol amongst others.
Because these sugar alcohols are not technically sugar (even though they do contain carbs and do raise blood sugar levels — but more slowly than sugar) the food manufacturers do not count their carb content or label it as zero.
The second way that carbs are not counted is: Fiber is known to help lower blood sugar levels. Because of this, certain food manufacturers count the number of grams of fiber per serving and subtract that number from the number of carbohydrates. Of course this is not based on any scientific evidence that the fiber cancels the carbs, but these food manufacturers do it anyway.
By using the above two techniques the result is “Net Carbs” or “Effective Carbs” which are advertised on the front of the packaging as the carb contents per serving.
But if you look at the nutritional panel on the back of these products it lists the true Total Carbohydrates per serving, which is required by law to be shown there.
So, do not be fooled by misleading advertising gimmicks, judge the carb
content by looking at the Total Carbohydrates in the nutritional panel on the
back of the product. If you have been using these incorrectly labeled products,
you now know the real carb content of the foods you are eating. This will make
it easier to keep your blood sugar levels under control.
Hidden Carb Counter for MisLabeled Low Carb Foods
25 Ways to Improve Your Health
For those who are trying to fulfill your New Year's Resolution to be healthier.....
http://www.naturalnews.com/027933_health_happiness.html
Exercises that Can Reduce Neck & Shoulder Pain
Repetitive strain injury has become increasingly common. Many office workers report frequent neck pain.
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