By David Blyweiss, M.D., Advanced Natural Wellness

October 26, 2012

• Busting the Insulin Myth once and for all
• The mineral that evens out insulin and could cure or reverse diabetes
• How to get and absorb more of this miracle mineral in your diet

Before Type 2 diabetes grew into a national epidemic, the only people most of us knew with the disease had Type 1 diabetes – which was known then as Juvenile Diabetes. And we watched them carry around a syringe and little bottle of insulin, and inject themselves with insulin throughout the day.

This is because Type 1 diabetes is an autoimmune disorder in which the body does not produce insulin. And so, insulin must be injected at regular intervals so the body can process glucose.

And here’s the thing… only 5% of today’s diabetics have Type I, the rest have Type 2. And in most people with Type 2 diabetes, the body produces too much insulin. So much, that it’s no longer effective in managing or processing glucose.

This is called insulin resistance.

But most people, and even many doctors and the American Diabetes Association, continue to confuse the approaches to the two different types of diabetes. They prescribe medications and diets that stimulate insulin production. So the problem is compounded, not resolved.

Today, I want to tell you about an important mineral that can help your body better use the insulin to control blood sugar levels. And also, the foods you should eat – and which you should avoid – to boost the effectiveness of this mineral in reducing your body’s production of insulin.

I’m convinced that if we clear up a lot of the myths and misinformation about diabetes, we will have a much better chance of turning the tide on it…

The relationship between glucose – also known as blood sugar – and the hormone insulin, has become more and more complicated over time as our diets and exercise habits have changed.

Before wheat changed, and food was overly processed, and we started turning to carbs for a high percentage of our diets, diabetes was rare.

This is because the balance between the amount of insulin being produced and the amount of glucose being eaten was in proportion to one another.

Once you are out of balance – and the majority of people are these days – simply attending to one side of the equation or the other doesn’t do the trick. Rather, it is the relationship between glucose and insulin that needs the most care and attention.

So, yes, you should curb your diet so that it isn’t glucose-heavy. But you also need to be mindful of how you are producing (or over-producing) insulin, and whether your body is effectively using the insulin it produces.

For my patients who are wrestling with blood sugar control, I recommend the trace mineral chromium. Chromium makes your cells more receptive to insulin, so they can better process glucose.

Chromium also helps your body metabolize fats, carbohydrates and protein – which means chromium can be useful in weight control as well.

And while chromium deficiency isn’t believed to be a cause of diabetes, it is notable that most diabetics are also low on chromium.

Some indications might include a craving for sweets, depression, and increased production of cholesterol and triglycerides. Given that list, I generally don’t wait until someone is diabetic or pre-diabetic to recommend supplementing with chromium.

While there are no serious adverse effects of increasing your levels of chromium, it can have an effect on medications you might be taking. As your body gets better at processing glucose and managing insulin production on its own, medications and diets will need to vary accordingly to maintain your newfound balance. So be sure to work with your doctor and get your levels checked and taper down on your meds as necessary.

Chromium is available in various forms, including: chromium chloride, chromium nicotinate, chromium picolinate, high-chromium yeast, and chromium citrate. I recommend taking chromium picolinate, between 400 and 600 mcg a day.

Also, I recommend increasing your vitamin C intake – whether through your diet or supplements – when you supplement with chromium, as vitamin C enhances the body’s ability to absorb and use the mineral.

There are also some foods that are high in chromium, plus a few foods you really should avoid if you are concerned about your insulin/glucose balance…

 

One of the reasons I recommend supplementing with chromium is because it isn’t easily absorbed by the intestinal tract. So while you can get chromium in many foods, you may not be able to use as much of it as you eat.

That said, some of the foods high in chromium include: beef, chicken, eggs, fish and seafood, walnuts, apples, lettuce, onions and broccoli.

Also very high in chromium is brewer’s yeast – which can be added to a morning smoothie.

One of the cautions in adding chromium through diet alone is to be aware of the glycemic index (GI) and glycemic load (GL) of a food that is high in chromium.

For example, whole grain foods are high in chromium. However, they are also among the highest on the glycemic index – which means they aren’t the best choice if you’re trying to better balance your glucose/insulin levels.

Plus we are recognizing more and more of the population having issues with many grains, most commonly the glutenin and gliadin in gluten found in wheat rye and barley. And the negative impact of wheat on your health and on your blood sugar in particular, should nudge you towards other foods and supplementation instead.

Nature provided us with a natural state of balance – both in our bodies and in the foods that nourish and support us. While we have to recognize that the modern diet has thrown off that balance – it is still well within our reach to re-establish it.

Without pharmaceuticals.

Getting control of your blood sugar is an important step in the right direction.

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