DIABETES MELLITUS is frequently associated with obesity. Eight out of ten adult diabetics are obese when symptoms first appear. This is a condition arising out of the body’s failure on one hand to burn sugar (glucose) for energy and on the other hand failure to convert glucose to glycogen for storage in liver and muscles.
Sugar thus accumulating, in the blood is eliminated by the kidneys in the urine. The single substance responsible for burning sugar in the body is a hormone called ‘insulin’ produced in a ductless gland called ‘pancreas’ situated in the abdomen, behind the stomach.
Inability of the body to produce the insulin it needs to burn sugar ( glucose) for energy or to store it as glycogen results in such early warning signs as fatigue, frequent urination, excessive thirst and excessive hunger.
The exact cause of diabetes is unknown. There is a strong presumptive evidence to the effect that the excessive consumption of refined carbohydrates including sugar, contribute to the development of diabetes by flooding the blood with glucose , thus over-working the pancreas.
When whole grains are processed to produce white flour and refined cereals, many nutrients are lost, including the trace minerals, chromium, zinc and vitamin B (thiamine). There is now some evidence to indicate that a ‘chromium’ deficiency resulting from excessive consumption of refined carbohydrates also contributes to the development of diabetes. Since the body needs zinc to produce insulin, a ‘zinc deficiency’ resulting from subsisting on refined carbohydrates may also contribute to the develop- ment of diabetes.
Diabetes in young people – ‘juvenile diabetes’ can be a hereditary disorder. But when it develops in adults, it may be caused (and controlled) by diet. Eight out of ten diabetics discover that they have diabetes after age 45 – maturity-onset diabetes, indicting that diet may be a more common factor than heredity.
It is now a known fact that diabetics do well on a diet high in natural carbohydrates. So whether you’re preventing diabetes or treating the disease, The Balanced-Nutrient Diet will serve you well. You should, of course, be under a doctor’s care if you have diabetes. Only a doctor should diagnose and treat diabetes.
ULCER
An ulcer is a sore in the wall of the stomach or intestine. Because of its location it can be a source of considerable pain, and if neglected, which it rarely will be because of the pain it can be attended by serious consequence. The normal stomach secrets strong hydrochloric acid from which the stomach and intestinal walls are usually protected by thick mucus. The ulcerated spot, however, cannot produce the mucus by which to protect itself ; yet the ulcer cannot heal readily with strong acid pouring over it.
The reason for recommending that an ulcer patient drink milk every two hours is that milk combines with hydrochloric acid and thus keeps it away from ulcer until it has a chance to heal. Obese person should make use of skim – milk. Persons suffering, from Peptic ulcer require foods that are soft, smooth, free of rough fibres and seeds and unlikely to cause chemical irritation or increase secretion of acid juices in the stomach. Bland, non- irritating, acid-absorbing foods are generally prescribed for peptic ulcer patients and others who have inflammatory disorders of the stomach. A bland diet consists generally of :
Fruits : Remove skin, strain to remove coarse fibres if present, raw ripe bananas, ripe pear, cooked applies, peaches, pears,
Fruit Juices: Strain and dilute with equal parts of water.
Cereals : Refined wheat, rice , dry breakfast cereals.
Bread : White bread, toast, crackers.
Milk : Skim milk (obese persons) or whole milk.
Fats : Butter, margarine, cream
Eggs : Soft boiled, poached.
Cheese : Cottage cheese, (obese persons ) or cream cheese .
Meat : Lean meat, chicken, lamb, tender beef.
Fish : Fresh fish.
Vegetables : Potatoes (baked, boiled, mashed), non-fibrous vegetables such as beet, carrots, peas, pumpkin.
Beverages : Weak tea, milk.
Soups : Clear vegetables soups.
The following foods should be avoided while formulating the bland diet. (I) all bran, coarse cereals (II) skin and seeds of fruits (III) raw vegetables (IV) vegetables like cabbage, beans, lady fingers and bitter ground etc. (V) spices and condiments (VI) fried foods (VII) strong beverages, carbonated drinks (VIII) pickles, chutneys etc. (IX) chocolates, puddings etc. (X) meat extract soups.