Major Types of Diabetes


Type 1 diabetes
Results from the body's failure to produce insulin, the hormone that "unlocks" the cells of the body, allowing glucose to enter and fuel them. It is estimated that 5-10% of Americans who are diagnosed with diabetes have type 1 diabetes.

Type 2 diabetes
Results from insulin resistance (a condition in which the body fails to properly use insulin), combined with relative insulin deficiency. Most Americans who are diagnosed with diabetes have type 2 diabetes.

Gestational diabetes
Immediately after pregnancy, 5% to 10% of women with gestational diabetes are found to have diabetes, usually, type
Posted by nena at 9:21 AM 0 comments
Tuesday, October 7, 2008
The standard definition of diabetes mellitus is excessive glucose in a blood sample and in other words, you have too much sugar in your blood. For years, doctors set this level fairly high. The World Health Organisation (WHO) lowered the standard level for normal glucose in 1997, and now almost everyone in the UK uses this new standard for diagnosis. Why did the WHO decide to lower the standard level? Because too many people were experiencing complications of diabetes even though their glucose level wasn't high enough to be diagnosed with diabetes. The new definition of diabetes includes symptoms of diabetes, along with any one of the following three criteria
Posted by nena at 10:09 AM 0 comments
Saturday, October 4, 2008
how help ourbody vitamin A
The discovery of vitamin A and the history of its application in the field of human nutrition is a story of bravery and brilliance, one that represents a marriage of the best of scientific inquiry with worldwide cultural traditions; and the suborning of that knowledge to the dictates of the food industry provides a sad lesson in the use of power and influence to obfuscate the truth.

A key player in this fascinating story is Weston A. Price, who discovered that the diets of healthy traditional peoples contained at least ten times as much vitamin A as the American diet of his day. His work revealed that vitamin A is one of several fat-soluble activators present only in animal fats and necessary for the assimilation of minerals in the diet. He noted that the foods held sacred by the peoples he studied, such as spring butter, fish eggs and shark liver, were exceptionally rich in vitamin A.