Archive for May, 2008

“Everyone Knows Someone Who Needs This Information!” TM

I’m in Arizona for just a few more days before driving back to brave the Los Angeles freeway system again, but before that, I am braving 103 degree temperatures outside! This brings up the need to continue our conversation about water and salt – and to learn more about sweating. In the Titles Archive on the upper Nav Bar you can read many of my articles to re-educate yourself about table salt and whole salt differences, as well as why one is healthy and the other is not.

With my diabetes diet plan, I include specific natural, whole sea salts as they help mineralize and alkalinize the body, whereas table salt is quite detrimental as it is a fractionalized, incomplete, factory-made product (that’s why it causes high blood pressure because it is incorrect proportions and only 2 minerals rather than 98), and I encourage continual, consistent hydration with quality water!  Salts, sunshine, Omega oils, especially Omega 3, pure water and air are the basic building blocks of Life.

Sweating happens due to high external temperatures — while exercising, or not — and half the world is heading into summer now, but for those who are exercising vigorously, even indoors, even if it is winter, you can be sweating profusely  … so this information applies all year.

According to Aqueduct Magazine, http://www.mwdh2o.com/Aqueduct/june2002/body.htm, the minimum amount of sodium required per day is 500 mg, found in 1/4t of table salt (NaCl). I have only ever seen the usual guideline of less than 2000mg “salt”  (i.e. really “sodium”) for a male — that’s roughly 3/4t table salt total per day … and everything counts and must be deducted from the total; even tap water has sodium in it. If you eat processed, packaged foods (bad), it’s easy to go way over this amount in one day. Even certain vegetables have more sodium content than others, but if you eat the whole food, usually Nature makes it all “balance” out with the needed complementary minerals.

It is important to keep up water consumption, as drinking too little water will increase the amount of sodium in your blood. Your water company can give you a mineral profile of your town’s water. Desert areas are likely to have salts more concentrated in their ground water. If your source has higher sodium, then talk to your physician about alternatives. Distilled water is usually not an option, as all minerals are removed, and it is essentially “dead” water. Distilled water is only used to help you when you need to detoxify, and it is important to learn HOW to do that process properly.

Sodium and chloride are needed to conduct the electricity that runs your nervous system, and the other minerals that whole salts provide have other important uses in our body. We came from the sea, and our body tries to mirror it inside as our internal ocean, bathing our cells. Table salt, with just sodium and chloride, just doesn’t do that properly. We cannot drink ocean water, which is about 3.5% salt, but those who are marooned have survived by bathing in the ocean and letting skin cells help to rehydrate them through osmosis of cellular membranes.

For our electrical system, the sodium in table salt or sea salt is a positively charged ion and chloride is a negatively charged ion. Sodium likes to lurk in the interstitial spaces between the cells, where it can help one cell communicate with another cell. And for muscle groups to work properly, as huge communities of cells, this communication is essential, and the same for organ systems. Sodium also helps maintain healthy cellular pressures, so organs can function.

Normally, blood is about 9 times more salty tasting that the maximum allowed for legal tap water in the United States. Mineral waters can have really high sodium content, so again, check with the company assay report, and most of these minerals are NOT bio-available and may require more water, yet again, to “flush” them from your body. Imbibing mineral waters is not meant to be an every day occurrence. 

Your body should be responsible for balancing the salinity of your blood and therefore it’s pH, and you should not overwhelm your system with excess. Your kidneys know when to eliminate and when to keep certain minerals, depending on the levels they are at hour to hour. This is why kidney care is critical to diabetics, and kidney disease is often “silent”, so make sure your doctor is regularly checking your kidney’s health. “Salt-sensitive” people, about 1/3 of the population, are not as efficient in getting rid of sodium, when needed, through their kidneys.

Sweat is the way we cleanse ourselves and naturally detoxify through our largest organ, our skin, and we can lose tremendous amounts of fluid during hot weather, hot weather and exercise or just when vigorously exercising, regardless of season.

According    http://findarticles.com/p/articles/mi_m1608/is_3_19/ai_97390090  , people lose at least several quarts (about 2.5 liters) of water an hour when exercising vigorously, and it MUST be replaced,  on a regular schedule, or dangerous dehydration can happen. The “electrolytes”, like sodium and potassium, have to be replaced along with the water, too, then. More people fall victim to having too little sodium replenishment, especially after vigorous exercise or in hot weather, than falling afoul of having too much sodium. Too few electrolytes can kill you too, just as surely as all the warnings about how too much sodium kills through high blood pressure causing strokes.

And, excess sodium causes fluid retention. For every grain of sodium retained, 20 times more water is kept, too. But, if there is too much sodium in your body, it’s more likely to have arisen from processed food than from high concentrations in your water.

Another benefit of sweating regularly is that it helps our body purge itself of toxins, so the Native Americans built sweat lodges for that purpose, and the Finns and other Europeans used saunas. If you use these modalties, remember to replace your fluids and electrolytes, too, afterwards.

As we age, our thirst-signal message center becomes impaired, and so it is critical for elders, and especially diabetic elders, to be monitored closely. Even now, in this hot weather, my 85 year old Mum is NOT “thirsty”. Frankly, it’s scary. You must drink a regular amount by the clock, and monitor your elderly. If they are not drinking enough, it causes their brain to shrink, and I wonder how many “elder’s brain problems” are really dehydration issues.

Be sure to read Dr. Batmanghelidj’s humanitarian site about “Your Body’s Many Cries For Water” at www.watercure.com and interview at   http://www.naturalnews.com/Report_water_cure_0.html    . His obit is at: http://www.washingtonpost.com/wp-dyn/articles/A64133-2004Nov19.html

OK. I have to get to packing and my last sight-seeing etc., so I will try to write again next week, depending if I have access to a computer or if I am driving. Meanwhile, start paying attention and follow through, especially at the sites I mentioned and the archive.

Best to all — Em


(c)2008 Em https://diabetesdietdialogue.wordpress.com

If you desire to use my article or quote from it, please include the full copyright citation and address. Thanks!

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“Everyone Knows Someone Who Needs This Information!” (TM)

Congratulations to Kristi Yamaguchi and Mark Ballas – Champions! I am amazed at all the energy expended by dancers, as in the recent finale of “Dancing With The Stars”. Dancers are the most phenomenal atheletes, even though they are seldom thought of as such, but the footballers and basketballers and wrestlers and boxers and skaters on the show will be the first to admit that the dancers are superior. How can they keep up such stamina? What does their body and yours need for replenishment of Health? In my diabetes diet plan, I always emphasize minerals, as they are the unsung heroes of nutrition, and now you can learn about the most important combinations needed by every cell in your body, as well as an easy, sure way to obtain them! Neat. 

Bioplasma cell-salts www.hylands.com www.hylands.com/cellsalts  

In the 19th century, when Dr. W. H. Schuessler, MD found the essential 12 mineral salts that every cell needs to be healthy, this was a remarkable breakthrough, as he had tapped into the knowledge of what our body turns our food into — the exact mineral combinations that provide us with energy and all the building and repair blocks we need. So where do you find this simple nutritional insurance policy? Hylands Bioplasma is the exact Schuessler cell salts recipe.   

Each cell is made of bio-water in the proper molecular, 6-sided form and size; organic matter e.g. sugars and essential fats and finally, inorganic matter i.e. minerals. Cellular deficiences, especially in the needed minerals, causes what we name “dis-ease”, a poorly functioning cell, which may become a poorly functioning organ or organ system and then a more body-wide involvement, if the deficiences are not stopped.

___   The 3 different Calcium cell salts in Bioplasma “bring elasticity and circulation to muscle tissue, restore tone and strength, and aid in the removal of waste products from the blood.”

___   The Iron-based cell salt ” provides oxygen to the blood, feeding the nerves, muscles & blood vessels”.

___   The 3 different Potassium cell salts ” provide oxygen to the blood, feeding the nerves, muscles & blood vessels”. 

___   The Magnesium cell salt in Bioplasma ” ensures rhythmic movement of the muscles, relieves muscular twitching and cramps”.  

___   The 3 different Sodium cell salts “act as 1. Water distributors to aid nutrition and glandular activity; 2. Acid neutralizers to aid in the assimilation of fats and other nutrients; 3. Eliminators of fluid to aid in perspiration and respiration.”.

___   The Silica cell salt in Bioplasma ” acts as a cleanser and eliminator, initiating the healing process; acts as an insulator of the nerves, restoring the activity of the skin”.

Bioplasma are little homeopathic tablets that you pour from the cap, on to the sublingual area at the root of your tongue. You do NOT touch them with your hands or with metal; plastic is OK, so use a plastic spoon to deliver them under your tongue, if you are sharing a bottle of cell salts.

The Schuessler cell salts come in different potencies, but I think there is only one potency as the Bioplasma formula — at 6X potency — and as Bioplasma is the formula my naturopathic physician started me out on about 15 years ago, it is the only one I have used. The higher the trituratation “potency” number, the faster they are absorbed by your cells, with 300x being almost instantaneous, 30x requiring only about 10 minutes or so and 3x or 6x requiring about 2 hours for cell absorption but this 6x level is most beneficial as a foundational building block to return to Health.  The faster potencies can be used by already healthy people.

As it is so hot in Arizona at the moment (101F as I write), I am making sure to take my Bioplasma.

Like many of the alternative therapies used for chronic dis-ease situations, it takes time to feel and see differences in your health upgrade, but it is worthwhile to persevere, as this is True Healing, nourishment and rebuilding, that can be gained only in this this persistent, gentle way.

There is a book by Dr. Skye Weintraub, ND which can guide you about cell-salt therapy in greater detail, and each of the 12 Schuessler cell-salts comes as an individual medication, for this purpose.

But, as Bioplasma, you are providing a nourishing foundation, although individual cell salts may be needed additionally for acute or severely chronic concerns.

OK, I’m off to “brave” another week of 90’s and over 100F temperatures in Arizona. Have a safe Memorial Day weekend.

Best to all — Em

P.S. Do remember to look at the Title Archive on the upper Navigation Bar for more articles!


(c)2008 Em https://diabetesdietdialogue.wordpress.com 

If you desire to use or quote from my article, please respect my copyright and include the full copyright citation, along with my website article’s actual web-address in your copy. Thanks!

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I find myself musing about many things as I sit at my sister’s computer, in the wee hours of a sweltering not-even-Summer-yet morning, in Arizona! In climes like this, my Pacific Northwest body is screaming, and my resolve is easily undermined by being enervated by the heat. I wonder how many other people’s diabetes diet plan hopes and actions are similarly assaulted by what seem to be the overwhelming challenges of daily living.

I used to take the heat well when I lived in California daily for 20 years or so in the San Francisco Bay Area, but that was nearly 30 years ago. Except for a few weeks here or there, I haven’t been challenged as I have since arriving in the desert 4 days ago. Except when the air-conditioning is on, I get nothing done. No wonder there’s a tradition of siestas! It’s all your body wants to do.

So, I’m relearning another valuable lesson of working with one’s body and respecting it … as well as prioritizing money.  Paying for air-conditioning just reached the top of the list. My Mum and I will use the A/C and just make sure my sister isn’t left with the extra fees, or we’ll get nothing out of this visit, and I am sure it’s not good for my Mum’s meds or for my vitamins, diabetes supplements etc., either.

The kitchen easily becomes the hottest room in the house. Along with the heat comes the realization that we have to keep up our water intake a great deal more and that salads are going to have to be the basis of all our meals. I want to keep them as low glycemic foods as possible, and as alkaline as possible.

Maybe some good will come from natural sweating to release toxins, too. We’ll see.

At the end of the week, we all tried out my sister’s pool for the first time, and I am off to Target to get some kick-boards in the hope that, in the pool, I can get an exercise program started. I certainly won’t be walking outside along these historic streets, as it is cool only too early in the morning for me to feel comfortable being outside alone. But my sister will be out for a walk too fast for me, as she exercises the dog. So, again, I have to find a way to accomodate.

I hope that you will find some valuable lessons here for your own travel plans and summer plans. Soaring gasoline prices may keep you closer to home and / or visiting relatives in different regions than your own, as I am, instead of seeing more famous destinations. Planning for changes, even before you leave home will help insure your success.

Successful diabetes management requires as consistent a schedule as possible. That was a lot easier in my Southern California sister’s balmy environment than here, but we’ll see how I manage the challenges here in the next weeks.

I do want to enjoy my time in the desert and appreciate its unique beauty, but right now, respecting my body’s needs come first, before letting myself get over-stressed by this demanding weather. I will acclimatize first. Later today, it is supposed to be 10 degrees cooler, and we will try to go to some air-conditioned stores while we can, to get necessities for ourselves and for the unpacking job I am here to help my sister with at her new home.  We will keep up our water consumption every place we can along the way. At least the water tastes reasonable, which I had not expected.

So, we’ll see how I am doing next week. I hope I will feel that I am making progress, but until I get a personal tower fan, set about 3 feet from my bed, I think it will be too easy to be awake in the middle of the night, which comes as too little dark-time, as it is. I find myself waking at first light, and that can be as early as 4:30 AM or so! It’s a whole new regimen here, for sure. I think it will be easier if I go with the flow rather than buck it.

Any suggestions will be appreciated. Until next week, take care.

Best to all — Em

Please remember to use the Titles Archive tab on the upper Navigation Bar for other articles and recipes.

(c)2008 Em https://diabetesdietdialogue.wordpress.com

If you decide to use my article or quote from it, please list the full copyright citation and my website address. Thanks!

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An Update

Hello Dear Reader!

Tuesday and most of this week are travel days for me, along with my Birthday and Mother’s Day! It’s a really busy week.

I will try to post something more along the way, but all I am focusing on at this moment is the prospect of driving safely on Los Angeles’ freeways for the first time. AAAGH!

I am leaving with my Mum from her home on California’s wine country, and we are off to visit my 2 sisters. One is having her birthday today, too; she’s in Southern California. Then, on to visit my youngest sister who has just moved to Arizona. I haven’t been to Arizona in 48 years! It should be quite a change.

Sunday is Mother’s Day. I hope you will read my last Mother’s Day post. You will find it in the Titles Archive on the upper Navigation Bar. Mom’s are really special. Spend time being with the unique person who “mothered” you, whether she is here, or not. Thoughts count too.

My sister and I will spend Mother’s Day with our Mum; first time to do that in Arizona. Maybe it will be quite a nice change of cuisine and vistas.

I’ll try to get set-up to post as soon as I can.

Best to all — Em

(c)2008 Em https://diabetesdietdialogue.wordpress.com

If you care to use my article or quote from it, please include the full copyright citation and the website address. Thanks!

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“Everyone Knows Someone Who Needs This Information!” (TM)

Chocolate is a Native American food used for hundreds of generations as a health tonic by the upper-classes of the Mayan and Atzec peoples of Mexico, and it was especially reserved for the Aztec Emperor; I believe that judicious use of the right kinds of chocolate can be a worthwhile addition to a diabetic diet plan, to help as it contains a natural anti-oxidant for cardiovascular health, other substances for blood sugar control, and is a Joyful addition to an otherwise strict diet, if only a small amount is used.After all, chocolate’s botanical name, “theobroma”, means “food of the gods”, and the Aztecs and Mayans used to prepare it as a spicy drink of roasted beans called “chocolatl”.
PHOTO: Raw Chocolate Nibs http://www.naked-chocolate.com

I believe that it is essential for everyone, especially diabetics, to understand how to use the right amount of all real, healing foods AND that no healing food should be eliminated unless it interacts unfavorably with some needed medication an individual takes e.g. this sometimes happens with grapefruit.

Karen Schroeder, MS, RD says:

“Recent scientific research has hinted that chocolate may not be as sinful as traditionally believed.

Take antioxidants , for example, which prevent cellular damage in the body and subsequently help decrease the risk for various chronic conditions. Dark chocolate contains relatively high levels of antioxidant flavanols and proanthocyanidins. These substances fight dangerous free radicals, and also may help to relax blood vessels, improve blood sugar control, and help prevent blood clots.

But chocolate is by no means a “health food;” its antioxidants are delivered in a high-calorie, high-fat, fiber-free package. Fruits and vegetables also supply antioxidants but with virtually no fat, very few calories, a significant dose of fiber , and other healthful nutrients.

Now, the next thing to highlight is that Big Business is generally only making available more healthy forms of chocolate very recently, and that MOST COMMERCIAL CHOCOLATE IS STILL NOT A HEALTHY OPTION.

So, what do you need to know about finding healthy chocolate? Well, firstly, it must be Dark Chocolate. Milk Chocolate does NOT count!

Chocolate is naturally bitter, and so it is important to understand how to titrate it to the minimum sweetness acceptable to your palate, and to use only a low glycemic sweetener to flavor it. Eating raw chocolate, without any sweetening, would be unpleasant. I am only including recipes using agave, a natural Mexican sweetener from the blue agave cactus, and agave has a good, low glycemic index profile — it’s way better than using “sugar” or syrups from other sources.

However, please bear in mind that “chocolate” is tagged on pH food charts as an acidic food (maybe only as a usual-type chocolate bar — loaded with sugar and dairy); as I said, chocolate is naturally bitter and I think most bitter foods are more likely to have alkaloids, so that is what makes me think that chocolate in its natural, raw form is not acidic. Dr. Robert O. Young, PhD, expert in pH food, says agave nectar is also acidic pH, so in the recipes below, it will be wise to use these chocolate – agave recipes with an otherwise alkaline food meal. Goji and Hemp are also pH acidic foods. You can see my Titles Archive for alkaline food charts.

The Swiss eat double the amount of chocolate that Americans do and Americans eat about 11 pounds of chocolate a year, but most of it is not in a healthy, helpful form. Try to find organic raw chocolate powder, raw cacao, raw chocolate nibs (photo above; they look like little triangles) or only buy dark, organic chocolate that is about 70% cocoa butter / chocolate.

Chocolate fruit, bean inside. www.alexquinn.org

The Cocoa Butter surrounds the chocolate bean.

Chocolate bean - red when raw, brown if roasted www.alexquinn.org

Raw foodists would always keep the full nutritive value of chocolate by not heating it, and I have included these recipes, as: 1) you will receive the most benefit from them 2) they are unusual recipes and 3) you can learn to think about chocolate in a new way, that may help you be more interested in creating your own new choices.

The following are recipes created by well-known raw foodists David Wolfe and Shazzie at www.naked-chocolate.com/recipes  .

You can substitute raw coconut “butter” (extra-virgin, organic coconut oil) for raw cacao butter in any of the recipes, which makes a firmer chocolate bar due to its higher melting point. These ingredients are available at the very best Health Stores, only, or they are available online; see the links near the recipes at their original page above. This is bulk chocolate and is less expensive than the 70% commercial bar chocolate.

Superchocolate Goji Berry Lemon Bar

2 cups organic,  dried Tibetan goji berries
2 cups raw cacao nibs
1 teaspoon lemon peel
2 cups grated raw cacao butter

Add everything to a Vita-Mix and blend until smooth. Pour into a mold and refrigerate to set.

Em – I would add some organic hemp seed to raise the protein content.

David and Shazzie’s Hansel and Gretel Mix

1 cup organic, dried Tibetan goji berries
1 cup raw cacao nibs
1 cup raw sunflower seeds
1 cup raw pumpkin seeds

Mix everything together in a large bowl. Place the mix in little containers and put them around your house ready for people to discover them with delight, so they have a healthy snack within reach.

Variations: add hemp seeds, sesame seeds, crushed nuts, dried currants, raisins, sultanas apricot chunks, pineapple, mango etc. For extra enzyme action, soak the nuts overnight, rinse, and then dehydrate until the nuts are dried out, again.

For mega nutrients, sprout the seeds before deyhdrating at low temperatures (less than 120F). Make sure all of the dried fruit is organic and unsulphured. Use organic nuts.

Red Squares

2 cups organic cacao butter, grated
1 cup organic, dried Tibetan goji berries
1/2 cup agave nectar

Blend everything together in a Vita-Mix or food processor until smooth. Then place in some cube-shaped molds. Turn out when set.

Em – I would add some organic hemp seeds to raise the protein content. Hemp is also considered to be pH acidic, according to Dr. Young, as are goji berries.

Chocolate Del Diablo
(Serve warm. Makes 4 cups)

1 pint of warm almond milk
4 tablespoons chocolate powder (crushed raw cacao beans or nibs)(or grated 70% bar)
2 tablespoons raw agave nectar
¼ teaspoon cayenne pepper
Pinch each of mace, nutmeg, and cinnamon
Mix all ingredients in a blender and serve immediately.

Em – cinnamon is a healthy spice for diabetics, and as it does reduce blood sugar levels, use it judiciously, with monitoring, if you use it regularly.


Raw Organic Strawberry Cacao Smoothie

Blend and serve:
10 oz. raw, organic cashews
1/4 cup raw, organic cacao nibs
(2 ) – 10 oz. bags of organic frozen strawberries or raspberries or blueberries
1/2 cup raw dark agave nectar (or less)
1/2 tsp celtic sea salt
1.5 liter spring water or Evamor alkaline pH spring water

Mint and Chocolate Chip Ice Cream
Serves 4

4 bananas, peeled, chopped small and frozen overnight
1 teaspoon extra-virgin, organic coconut oil
1 cup broken, dark chocolate pieces – from 70% cacao chocolate bar
4 tablespoons agave nectar
1 cup of fresh mint

The day before you make this, finely chop the mint and add it to the agave so it can marinate overnight. Using a fine cloth, strain the mix when you’re ready to make the ice cream. You can use the discarded mint pulp in another dressing, drink or sauce.

Add the frozen bananas and coconut oil to the food processor and run the machine until the mixture becomes white. You may have to stop and rest your machine as it takes a few minutes. Scrape down the banana from the side walls halfway thru the processing time, and work quickly so the bananas don’t melt, otherwise they won’t turn to white ice cream.

Once the ice cream is made, mix in the chocolate chips and the agave nectar. Refreeze or serve immediately. It can be kept frozen for only 1 week.


In my Title Archive on the upper Navigation Bar, please check the post about Tibetan Goji Berries and the pH Food Charts

Please remember to look at more articles in the Titles Archive on the Upper Navigation Bar, and you can always write a personal, private note, too, in the box at About Me.

Best to all — Em



(c)2008 Em https://diabetesdietdialogue.wordpress.com
If you wish to quote from or use my article, please respect my copyright, and include my copyright citation and web-address in your article. Thanks.

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