Dr Bob The Drugless Doctor Presents “Get To Know” Men’s Health: Pain

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How can you stay active without pain? What foods limit PG3 production? What is PG3? Dr. Bob: The Drugless Doctor continues to provide relevant health information for our everyday lives. Make sure to follow Dr. Bob on Twitter, @druglessdoctor and receive more information on www.druglessdoctor.com. #youllbegladyoudid

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Pregnancy and Diabetes (Pregnancy Health Guru Tip)

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Five percent of pregnant women have gestational diabetes. Learn more in this video, or GO TO: www.pregnancyhealthguru.com

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Dr Bob The Drugless Doctor Presents “Get to Know” Men’s Health: Common Conditions

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Men, do you know what brings many of you into my office? Pain! Do you have pain between your shoulders? What starch is causing that pain? I hope you have your notebook out for this episode of “Get to Know.” Make sure to follow me on Twitter, @druglessdoctor, and visit my website www.druglessdoctor.com.

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Your child’s diet and her/his IQ

What your child eats can have an effect on his or her IQ. And the earlier you start them on the healthy diet, the better. Results from the Avon Longitudinal Study of Parents and Children show that what a 3-year old toddler is eating now would be partially determinant of his or her cognitive performance 5 years hence.

The early years are the years when the brain is developing very rapidly and the fastest growth rate occurs during the first 3 years of a person’s life. In these formative years, the brain needs all the right nutrients it can get.

Foods packed with vitamins and minerals are good for the brain. Foods rich in sugar and fat as well as processed food on the other hand are IQ destroyers.

Okay, so toddlers are notorious for being fussy with their food. But the eating habits of many kids improve as they grow older. How does this improvement affect IQ? Well, according to the study, this helps a bit but the healthy-eating toddler still keeps the head start.

According to the authors

“This suggests that any cognitive/behavioural effects relating to eating habits in early childhood may well persist into later childhood, despite any subsequent changes to dietary intake.”

The Avon Study is following up “the long-term health and well-being of around 14,000 children.” This part of the study was conducted by asking the parents to fill up a questionnaire on diet and by asking the kids to take an IQ test. The authors found a strong correlation between dietary scores and IQ levels.

“Every one-point increase in the study’s dietary pattern score – a record of processed fat intake – was associated with a 1.67-point fall in IQ.”

With the increasing trend of childhood obesity, the results of this study underscore an urgent need for drastic measures to improve diet in early childhood. It is not only the body that suffers but the mind as well.

According to Michael Nelson, the School Food Trust’s director of research:

“Given that around 23% of children start school either overweight or obese, it’s absolutely clear that healthy choices as part of their early development will stand children in good stead – not only for keeping a healthy weight as they grow up, but as this evidence suggests, improving their ability to do well at school. These findings also demonstrate the importance of helping everyone involved with children’s early development to get the information and advice they need on good nutrition.”

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Sweetener Information For Diabetics

If you are searching for answers about sweeteners, search no further. Here you will find a list of common sweeteners, what they are and where they are found or used.

Nutritive Sweetners

Nutritive sweeteners are defined as sweeteners that have a significant calorie count.

Sucrose: This is the technical term for white, refined sugar. White sugar is made from either sugar cane or sugar beets. Very common and not very expensive for purchase. Can be found in many popular beverages and foods throughout the grocery stores and other outlets. Diabetics should avoid using too much white sugar in any of their foods or beverages.

Glucose: Not as sweet as sucrose and used predominantly in candy to allow the smooth textures to hold up under high cooking tempatures. Glucose is acceptable for diabetic use or ingestion, as long as it is used/eaten in moderation. Since it is not often found in foods, it is more easily avoided.

Fructose: Has a higher sweetness taste in cold beverages and other liquids. Has the same sweetness as sucrose in warmer liquids, though. Used to enhance fruit flavors in foods containing fruit or artificial fruit flavorings. This sweetener should be avoided when possible as it is added in higher amounts to cooked/baked foods than sucrose or other sweeteners. Often seen as ‘high-fructose corn syrup’.

Honey: Made by bees, high sweetness factor, comparable to sucrose. Used often in home recipes, but is popular in commercially made foods and drinks now. Honey is natural, but diabetics should limit their use of it, as it can cause a spike in blood glucose, much like sugar.

Lactose: Low sweetness, natural sugar found in milk. Used as a filler in commercial applications along with other more intense sweeteners. Not unsafe for diabetics, but can cause digestive upset if your are lactose intolerant.

Sorbitol: A sugar alcohol. Half as sweet as sucrose, not absorbed well by the body. Can cause gas, bloating, and diarrhea if ingested in large quantities. Should be avoided if possible to reduce chanes of stomach upset.

Mannitol: See Sorbitol.

Xylitol/Malitol: Sugar alcohol, nearly the same sweetness as sucrose. Used in candies and other foods such as baked goods. As with Sorbitol and Mannitol, they are not absorbed completely by the body and if ingested in large quantities can cause the same discomforts. Since it is not absorbed well it is lower in carbohydrates, but still should not be used in large amounts.

Hydrogenated Starch Hydrolysate: A complex chain of polysaccharides and hydrogen placed under high pressure and heat making a stable complex sugar alcohol. Used in many candies. Safe for dieters and diabetics in normal, everyday foods.

Non-nutritive Sweetners

A non-nutritive sweetener is a sweetener without calories.

Saccharin: 200 to 700 times sweeter than sucrose, but has been reported to have a ‘funny’ after taste. Very popular with dieters and diabetics, used in many beverages. Proven safe in small amounts, but should not be used in large quantities, like any chemical.

Aspartame: Amino acids linked together (two). The amino acids break apart in heat so can only be used in cold applications. Recent studies have suggested a link with aspartame usage and certain tumors/health problems. Cannot be used by people who have phenylketonuria. Should be avoided by everyone.

Acesulfame K: 200 times sweeter than sugar and can be used in cooking applications. An organic salt that is sweet. Considered safe for daily use.

Sucralose: 600 times sweeter than sugar. Can be used in all cooking applications. Often stated as ‘made from sugar’ though that fact has been contested lately. Some opponents suggest it is not as safe for consumption as claimed. More studies are being conducted. Can be used daily according the the U.S. FDA.

Do You Check Your Sugar?

Choosing The Proper Glucose Monitor

Every day and in most cases, several times a day, you should be checking your blood glucose levels. The best monitor for you will fit your lifestyle. Today there are many different monitors to choose from. Some allow you to use blood from a small prick on your arm, while others need a larger amount from your fingertip.

But, which type is the most accurate? I have used both types and have found that the difference between blood taken from the forearm and from the fingertip can be staggering. This comes from several experiments with my mother’s glucose monitor over the course of the past 5 months. In some cases there was a difference of 70 points.

Best Time To Check

The best time to check your glucose levels is before you eat and before you retire for the night. Some diabetics may feel shaky if they have not eaten or if their meal does not have enough sugar in it. Remember that sugar can form in the blood from carbohydrates in your food. If you do not have the proper balance of carbs in your meals, a drop in blood glucose can occur giving you symptoms of shakiness, dizziness, or weakness. Cold sweats can occur with an extreme drop.

Often it may be hard to tell the difference between high glucose and low, because the symptoms can mimic one another. If you experience any of the symptoms described above, check your sugar! There have been times when a diabetic was given sugary substances in an effort to raise their glucose levels when their glucose was already dangerously high. An injection of insulin to someone who seems to be having a high level can be fatal! Never take any action until you have checked your glucose levels or someone else has. Be sure to keep a notification in your wallet, on your fridge, or by wearing a medical alert bracelet. This will help anyone who needs to give you emergency care know what they need to do for your condition.

Monitor Your Sugar

This is very important. Take note of your sugar levels in a small notebook or the glucose diary that comes with your glucose monitor. Eventually you will come to notice a pattern and may be able to better control your diabetes with your diet and exercise. Talk with your doctor at each visit and make sure to bring your glucose diary. Knowing your diabetes and how your body reacts with stress, food, and other influences can give you the tools you need to stay healthy.

Life Is Sweet With Stevia

Sugar Highs Are The Norm.

As a diabetic, desserts are often off limits. Super rich, decadent desserts are plastered all over magazines and television. Chocolate is drizzled onto cakes, pies, and cookies. Sugar glazes, towering sugar sculptures, and a flurry of powdered sugar snows the dessert buffet. It is not healthy to indulge too much as an individual without diabetes, but what about when your life depends on avoiding the temptations?

There Is A Solution.

Thankfully, every diabetic can now enjoy sugar free desserts and confections. In nearly every grocery store or other food outlet, you can find alternatives to the sugar filled offerings. You are by now probably familiar with the pink and blue packets of sugar substitutes. Most people have used or at least heard of Sucralose (Splenda). There is another alternative to sugar that you may not be aware of.

For those who are diabetic and concerned about their blood sugar, Diabetes and Stevia are a match made in heaven.

Source: Healthy New Age

Stevia is a plant that is up to 300 times sweeter than sugar and does not affect blood sugar levels. It has no calories. It has become very popular lately, though it is not approved in the United Sates by the Food and Drug Administration (FDA) as a food source. It is known as a dietary supplement.

This sweetener does well in nearly all applications, though it is recommended to not use it in recipes that require cooking over 389 degrees (F).

Can I still Use Sugar?

Yes, you can, in moderation. Remember that all carbohydrates turn to sugar in the blood stream. When using sugar in any recipe factor in the carbohydrates you will be eating along with it. A smaller serving of the sugar containing food should suffice. We all have slip-ups, so do not beat yourself up if you have a tad more.

One favorite among diabetics is Angel Food Cake or Chiffon Cakes. The variations using these cakes are endless. You can use any Angel Food Recipe (or Chiffon) and add in your own ingredients for variations. Here are some ideas:

Lemon zest.

Add the zest of one lemon, plus one teaspoon of lemon juice.

Orange zest.

Add the zest of one orange, plus the juice from the same orange.

Chocolate Swirl.

Two table spoons of cocoa powder dropped into the batter (in intervals)as it sits in the bundt pan. Swirl with a butter knife.

Pomegranate Cake

As the batter sits in the pan, drizzle the juice from one pomegranate over the top. Swirl with a butter knife.

Instead of icing or glaze, try drizzling your cake with reduced fruit juice. Reduce your fruit juice by simmering it until it is half of the original volume. Use in moderation, as all fruits contain sugar known as fructose.