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anyone else...

hate family functions because you get asked 50 times "how your diabetes is doing?" what do you say to that? Good? Um they haven't found a cure yet? I just get really tired of answering that and the dreaded."oh you are eating a cookie? aren't you allergic to sugar?"

um no, i'm mot.

I was just thinking about thanksgiving coming pretty soon and i'll get asked all these lovely questions.

bleh.

From Wikipedia

Sulforaphane is an anticancer, antidiabetic, and antimicrobial compound that can be obtained by eating cruciferous vegetables such as brussel sprouts, broccoli, cabbage, cauliflower, bok choy, kale, collards, broccoli sprouts, chinese broccoli, broccoli raab, kohlrabi, mustard, turnip, radish, rocket, and watercress. The enzyme myrosinase transforms glucoraphanin (a glucosinolate) into sulforaphane upon damage to the plant (such as from chewing). The young sprouts of broccoli and cauliflower are particularly rich in glucoraphanin.

The anticancer activity of sulforaphane is thought to be related to the induction of phase-II enzymes of xenobiotic transformation (such as quinone reductase and glutathione S-transferase), and enhancing the transcription of tumor suppressor proteins.[citation needed]

Researchers at the Johns Hopkins University School of Medicine in Baltimore MD first identified sulforaphane in broccoli sprouts which, of the cruciferous vegetables, have the highest concentration of sulforaphane.[1] Consumption of broccoli sprouts has shown to be effective at inhibiting Helicobacter pylori growth[2] with sulforaphane being at least one of the active agents.[3]

Sulforaphane and diindolylmethane (another compound from Brassica vegetables) have recently been shown to synergize together in the inhibition of cancer growth.

Optimal dosage has not yet been determined, but some doctors recommend 200 - 400 mcg of sulforaphane daily from broccoli-sprout extracts. Sulforaphane and dietary consumption of cruciferous vegetables are known to affect the action of drug-metabolizing enzymes.[4] Although no side effects or direct drug interactions have been reported as of 2008, people taking prescription drugs are advised to consult a doctor before taking sulforaphane or broccoli-sprout extracts.

Sulforaphane seems to protect skin against UV radiation damage, and thus potentially against cancer, when applied topically.[5]


References

1. ^ Zhang Y, Talalay P, Cho CG, Posner GH. A major inducer of anticarcinogenic protective enzymes from broccoli: isolation and elucidation of structure. Proc Natl Acad Sci 1992;89:2399–403
2. ^ Galan MV, Kishan AA, Silverman AL (August 2004). "Oral broccoli sprouts for the treatment of Helicobacter pylori infection: a preliminary report". Dig Dis Sci. 49 (7–8): 1088–90. doi:10.1023/B:DDAS.0000037792.04787.8a. PMID 15387326.
3. ^ Fahey JW, Haristoy X, Dolan PM, Kensler TW, Scholtus I, Stephenson KK, Talalay P, Lozniewski A (May 2002). "Sulforaphane inhibits extracellular, intracellular, and antibiotic-resistant strains of Helicobacter pylori and prevents benzo[a]pyrene-induced stomach tumors.". PMID 12032331.
4. ^ Kall MA, Vang O, Clausen J. Effects of dietary broccoli on human drug metabolising activity. Cancer Lett 1997;114:169–70.
5. ^ Talalay P, Fahey JW, Healy ZR, Wehage SL, Benedict AL, Min C, Dinkova-Kostova AT. Sulforaphane mobilizes cellular defenses that protect skin against damage by UV radiation. Proc Natl Acad Sci U S A. 2007 Oct 23; [Epub ahead of print].





http://en.wikipedia.org/wiki/Sulforaphane

The Green That KOs Blood Sugar Damage

Like going a couple of rounds with Tyson, high blood sugar can do a number on your vital organs. But eating this may give it a one-two punch right back: broccoli.

The tasty green florets are ripped with sulforaphane, a compound that seems to help keep high blood sugar goons on their best behavior, so they do less damage.

Pass the Antioxidants, Please
When your blood sugar is chronically high, it can damage the cells of your heart, eyes, kidneys, and nerves. But in a recent petri-dish study, adding sulforaphane to a mix of blood vessel cells and glucose cut oxidation (read damage) by as much as 73 percent. More research is needed to see if sulforaphane in the diet is as protective. But we already know that the compound is a super cancer fighter.

http://www.realage.com/ct/eat-smart/food-and-nutrition/tip/6903
There’s something sweet and creamy that kids love -- and it may actually be good for your blood sugar.

It’s not chocolate pudding. It’s peanut butter. Adults in a recent study who ate this childhood fave at least five times a week reduced their risk of type 2 diabetes by 27 percent.

Go Nutty
Researchers speculate that the unsaturated fats in nuts -- and nut butters -- may partly explain the big dip in diabetes risk. These healthy fats may somehow improve insulin sensitivity and keep your blood sugar stable. The fiber and magnesium in nuts may also decrease insulin demand and resistance.

In a Nutshell
An added bonus of eating peanut butter? Staying slim. The study participants did, especially when they used nut products to replace other fatty foods, like chips.


http://www.realage.com/ct/eat-smart/food-and-nutrition/tip/6883

Fiber & Whole Grain

Whole wheat and oats retain their fiber-rich bran and germ, they safeguard against the insulin surges that refined carbohydrates cause.

from the AARP 'Miracle Diet'

Glucose Level Changes

 My husband has recently been diagnosed with type II diabetes. His morning glucose level monitoring is frustrating him. For a few days it's below one- fifty and then the last three days it's in the one-seventies. We can't figure out why.
We eat as close to the original source as possible, very little processed food. 
I'm wondering, do things like an upper respiratory infection or an arthritic knee flare-up, rise levels?
It worries him, because he's tried to do this without meds and he's bent on showing the doctor he doesn't need any.
Any ideas or suggestions?

An Introduction

I am 29 years old, and rapidly approaching 30.  I have been diagnosed with PCOS and am an insulin resistant Type II.  I am a terrible diabetic.  I rebel against anything that sounds like a diet.  

I am genetically predisposed to diabetes and am terrified it is going to get worse.  My father's rapidly deteriorating health has forced me to examine where I am and where I want to be. I will be 30 in a few weeks.  I am unmarried, I have no children.  There is no real reason I cant take some control other than my complete and utter loss as to where to start. 

I have recently gotten insurance back and am back on my medications.  I take 1000mg of Metformin daily and 10mcg of Byetta. One of the things I hate about the medications is that I am so ill all the time.  I am drained and feel sick.  But my BG levels are more under control so the doctors are happy and I have learned to function. I was off the meds for 3 months and gained 20 pounds.  However I will say I now like not feeling sick all the time and am no longer used to it.  

I noticed that you all reported natural alternatives.  I have heard something about cinnamon being good for diabetics...But will probably just do a great deal of lurking and learning for awhile.

I just really need to educate myself and establish a solid base for embarking on the lifestyle changes required. 

a recipie

My mom had sent me a cookbook for diabetics for christmas and I finally had made a recipie from it the other day. It turned out really good and my hubby loved it. Hope you enjoy it as well. I didn't have some of the low or no salt and low fat items, but it was just as good with the regular. :)

Pork Paprikash

Vegetable cooking spray (didn't have that, but used a little bit of butter)
1 1/2 pounds lean pork loin, cubed (used whole chops and was just as good)
1 medium onion, coarsely chopped
1 cup canned no-salt-added chicken broth (didn't have, but water worked just as well)
1 (10 3/4 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted (used regular soup)
2 teaspoons paprika
1/4 teaspoon salt
1/3 cup low-fat sour cream (used regular)
3 cups cooked egg noodles (made rice and tasted great with this)
Chopped fresh parsley (optional)

1. Coat a largh nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork and onion; cook until pork is browned on all sides, stirring often. Add broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until pork is tender.

2. Add soup, paprika, and salt to skillet, stirring well; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Remove from heat; stir in sour cream. Serve over cooked noodles; sprinkle with parsley, if desired.

Yield: 6 servings
Exchanges per serving: 3 Medium-Fat Meat, 2 Starch
Per Serving:
Calories 346
Carbohydrate 27g
Protein 29g
Fat 12.8g
Cholesterol 104mg
Fiber 2.8g
Sodium 383mg

newb :)

'allo!

my name is missy, and i am twenty years old. i am actually not a "full blown" diabetic, i am what's considered "pre-diabetic". i have what's often referred to as insulin resistance. it's part of my full diagnosis of polycystic ovarian syndrome. this is probably just a quick intro, because it's almost 2:30am (i can't sleep, but i need to), and i'm not too sure what to put here. so, hello everyone :) i can't wait to contribute to the comm and all that fun stuff!

Supplements

I've started taking chromium and grape seed extract this week. And, wow!!! BG reading of 76 this morning with no significant changes in diet. I hope this keeps up!!

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