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Vitamin B12 Deficiency And Type 2 Diabetes: Are You At Risk?

Vitamin B12 Deficiency and Type 2 Diabetes: Are you at risk?

Vitamin B12 Deficiency and Type 2 Diabetes: Are you at risk?

Vitamin B12, also known as “cobalamin,” is a water-soluble essential nutrient required in our diet. When a nutrient is essential, it means the body cannot produce it internally so it must come from food we eat or supplemental form.
If you have type 2 diabetes, you could be at higher risk of a vitamin B12 deficiency. Vitamin B12 supports a healthy nervous system, brain and red blood cells and is needed only in very small amounts (2.4 mcg/day).
Vitamin B12 is found only in meat, poultry, fish, eggs, and dairy, which is why vegetarians and especially vegans are at higher risk for deficiency and should take a dietary supplement that includes B12. While there is no set upper limit for B12, it is useless to supplement if you do not have a deficiency.
Blood levels <200 pg/mL are generally considered deficient while >400 pg/mL are sufficient. Between this range, you may want to consider supplementation. Dosing will vary depending on level of deficiency, but is often 1-2 mg daily. In some cases mega-dose injections every month are required, depending on how the person responds to supplementation or if there is a severe deficiency.
What does Vitamin B12 do?
Vitamin B12 plays a number of very important roles in our bodies:
It is necessary for the metabolism of amino acids and fatty acids
It is required for DNA synthesis
It helps synthesize neurotransmitters (ie serotonin and dopamine)
It is essential for cardiovascular function
Vitamin B12 Deficiency and Type 2 Diabetes
It’s estimated that 22% of people with type 2 diabetes have Vitamin B12 deficiency, which is much higher than Continue reading

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Fasting-mimicking diet may reverse diabetes

Fasting-mimicking diet may reverse diabetes

A diet designed to imitate the effects of fasting appears to reverse diabetes by reprogramming cells, a new USC-led study shows.
The fasting-like diet promotes the growth of new insulin-producing pancreatic cells that reduce symptoms of type 1 and type 2 diabetes in mice, according to the study on mice and human cells led by Valter Longo, director of the Longevity Institute at the USC Leonard Davis School of Gerontology.
"Cycles of a fasting-mimicking diet and a normal diet essentially reprogrammed non-insulin-producing cells into insulin-producing cells," said Longo, who is also a professor of biological sciences at the USC Dornsife College of Letters, Arts and Sciences. "By activating the regeneration of pancreatic cells, we were able to rescue mice from late-stage type 1 and type 2 diabetes. We also reactivated insulin production in human pancreatic cells from type 1 diabetes patients."
The reprogrammed adult cells and organs prompted a regeneration in which damaged cells were replaced with new functional ones, he said.
The study published on Feb. 23 in the journal Cell, is the latest in a series of studies to demonstrate promising health benefits of a brief, periodic diet that mimics the effects of a water-only fast.
Reversing insulin resistance and depletion
In type 1 and late-stage type 2 diabetes, the pancreas loses insulin-producing beta cells, increasing instability in blood sugar levels. The study showed a remarkable reversal of diabetes in mice placed on the fasting-mimicking diet for four days each week. They regained healthy insulin production, reduced insulin Continue reading

Diabetes: Can gene therapy normalize blood glucose levels?

Diabetes: Can gene therapy normalize blood glucose levels?

Researchers may have just found a way to restore normal blood glucose levels in a mouse model of type 1 diabetes, which could prove to be a promising solution for people with type 1 or type 2 diabetes in the future.
Dr. George Gittes, a professor of surgery and of pediatrics at the University of Pittsburgh School of Medicine in Pennsylvania, and team led the study. Their findings were published in the journal Cell Stem Cell.
Type 1 diabetes, a chronic autoimmune disease, affects around 1.25 million children and adults in the United States.
The immune system that usually destroys germs and foreign substances mistakenly launches an attack on the insulin-producing beta cells that are found in the pancreas, which then results in high blood glucose levels.
Over time, type 1 diabetes can have a significant effect on major organs and cause heart and blood vessel disease, damage to the nerves, kidneys, eyes, and feet, skin and mouth conditions, and complications during pregnancy.
Researchers in the type 1 diabetes field have aimed to develop a treatment that preserves and restores function to beta cells, which would, in turn, replenish insulin, responsible for moving blood glucose into cells for energy.
One barrier to this solution is that the new cells that arise from beta cell replacement therapy would likely also be destroyed by the immune system.
To overcome this hurdle, the team hypothesized that other, similar, cells could be reprogrammed to behave in a similar way to beta cells and produce insulin, but which are different enough not to be recognized and destroyed by the immu Continue reading

What Are the Signs of Too High Blood Sugar?

What Are the Signs of Too High Blood Sugar?

Both type 1 and type 2 diabetes are often associated with very high levels of blood glucose or blood sugar. Hyperglycemia or high levels of blood glucose is known to cause a host of complications in the body. Hence, it is imperative that you are aware of the various signs and symptoms that are specific to high blood glucose so that appropriate steps can be taken to deal with the situation effectively. In this article, we shall discuss some of the warning signs of high blood glucose levels.
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What Does High Blood Sugar Mean?
High blood sugar, as the name suggests, means when the glucose level in the blood becomes too high. It is also known as hyperglycemia. When you have high levels of blood glucose, you actually know that either the body is not producing enough insulin or the insulin so produced is not being utilized by the body in an efficient manner. If you are a person who suffers from diabetes and is not keeping your blood glucose levels constant and stable, you might become hyperglycemic really soon.
There are two main types of hyperglycemia:
Fasting Hyperglycemia
This is the level of blood glucose that you have when you have not eaten for at least eight hours or so. If the blood glucose falls within the range of somewhere around 70 milligrams per deciliter to 130 milligrams per deciliter, you have normal blood glucose. Anything beyon Continue reading

Sourdough and blood sugar response.

Sourdough and blood sugar response.

Sourdough bread makers have long known that the loaves they bake have a better flavour, crisper crust and a chewier interior than commercially produced breads, but one of the things I am most often asked about when I teach on sourdough bread making courses are the health benefits of long fermented bread. There are lots of claims about sourdough bread, some of them are true, some are urban myths, but the results of trials carried out in Canada have proven that a sourdough loaf has measurable health benefits when compared to both commercial white and whole-wheat loaves.
Terry Graham a professor in human health and nutritional sciences at the University of Guelph, Ontario lead a team of researchers who studied four types of breads to determine which had the most positive health effects when it comes to carbohydrate metabolism, blood sugar and insulin levels. The results were impressive. The results of these studies are not new news. Some of the findings were first published in 2008, but Professor Graham has recently retired, and I was lucky enough to catch him and ask directly specifics about what the studies revealed about sourdough bread.
Terry explained that they initially set out to compare the way different types of bread were digested and assimilated into the body. Their results suggest that the grains used, the way they were milled and how the bread was made all affect the properties of a loaf. More importantly for fans of sourdough bread, they discovered that the long fermentation involved in baking with natural yeasts resulted in a loaf that was digested more slowly a Continue reading

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