WPADE.org

By Annette R. Karnash, R.N., M.N.

U.S. individuals have marginal zinc deficiencies, particularly the elderly and those with diabetes. Low zinc levels are associated with an increased susceptibility to infection, poor wound healing, a decreased sense of taste or smell, skin disorders and diabetes. Zinc is involved in insulin metabolism; synthesis, secretion and utilization. It also protects against beta cell destruction and has antiviral effects. Diabetics excrete more zinc than usual into the urine and therefore supplements may be recommended. Zinc is found in nuts, seeds, whole grains and legumes.

By Annette R. Karnash, R.N., M.N.

Magnesium, like chromium is involved in glucose metabolism and there is evidence to show that more than ½ the people with diabetes are deficient in magnesium, especially those with diabetes complications such as retinopathy and heart disease. Studies show that magnesium supplements improve insulin response and action, glucose tolerance and the fluidity of the RBC membrane. Diabetics may need more than the RDA (300-350mg) because they lose magnesium through the kidneys. Magnesium is found in whole grains, leafy veggies, nuts, seeds, tofu and legumes. Magnesium citrate or aspartate are more highly absorbed and should be given with B12 to enable the magnesium to enter the cell.

by Annette R. Karnash, R.N., M.N.

Chromium is a trace element whose importance to human nutrition was only discovered in 1957. Chromium is vital to proper blood sugar control as it functions in the body as a key constituent in the glucose tolerance factor. Chromium works closely with insulin in facilitating the uptake of glucose into cells and without chromium insulin’s action is blocked and glucose levels are elevated. Studies have shown that marginal chromium status is common in the United States. A chromium deficiency may be an underlying contributing factor to Americans that have diabetes, obesity and hypoglycemia. Chromium studies using supplementation with chromium in type 2 diabetes have shown to decrease fasting glucose levels, improve glucose tolerance, lower insulin levels, decrease total cholesterol and triglycerides while increasing HDL. Chromium is an important metal in blood sugar metabolism and supplementation is likely to produce improvements in glycemic control only in those who are deficient in this essential trace element. Although there is no RDA for chromium, it is suggested that we need at least 200 mcg a day in our diet.

by Annette R. Karnash, R.N., M.N.

An interesting book detailing the link between diet and chronic conditions such as heart disease and diabetes is “Western Diseases: Their Emergence and Prevention” by Denis Burkitt MD and Hugh Trowell MD. Published in 1981, this book was based upon studies examining the rate of disease in various populations and the physician’s observations of primitive culture, thus formulating a sequence of events;

Stage 1: In cultures consuming traditional diets of whole, unprocessed foods, the rate of chronic conditions is quite low.
Stage 2: Beginning with eating a more Western diet, a sharp increase of obesity and diabetes was noted.
Stage 3: The more the traditional diet was abandoned, the more rare conditions such as varicose veins, constipation, appendicitis and hemorrhoids became extremely common.
Stage 4: As the full Western diet was established, chronic degenerative and potentially lethal conditions such as heart disease, cancer, osteoporosis, Rheumatoid arthritis and gout become extremely common.

Pima Indians, Native Americans, African Americans, Asian Americans, Hispanic Americans, Australian Aborigines and Pacific Islanders all have a high tendency for type 2 diabetes. When they follow a traditional diet and lifestyle practice of their original culture, the incidence of diabetes is low, but when the Western diet and lifestyle is adopted, diabetes increases. Continuous data verifies the role of the Western diet as key factors in virtually every chronic disease, especially obesity and diabetes.

By Annette R. Karnash, R.N., M.N.

Many people shy away from nuts because of their high caloric content, but studies show that people who consume nuts on a frequent basis result in less obesity than those who do not eat nuts. A study shows that nut consumption was inversely associated with risk of type 2 diabetes, independent of known risk factors for type 2 diabetes, including age, obesity, family history, physical activity, smoking and dietary factors. Inversely associated means that the higher the intake of nuts, the less likely the chance of developing type 2 diabetes. This relationship was observed even in obese patients. Aside from providing beneficial monounsaturated and polyunsaturated fats that improve insulin sensitivity, nuts also provide fiber, magnesium and have a low glycemic index, all of which have been associated with reduced risk of type 2 diabetes in several population based studies.

Because nuts are high in calories (1,000 calories per cup) moderation is advised to prevent increased body weight. Raw or lightly roasted fresh nuts and seeds are advocated over commercially salted and roasted nuts and seeds.