Magnesium Deficiency, Diabetes and Insulin Connnection

It is believed that magnesium deficiency (hypomagnesemia) can be both a consequence and a cause of diabetic complications. Diabetes is the most common metabolic disorder associated with hypomagnesemia; having 25% to 39% occurrence.

In a normal healthy individual, eating minimal unprocessed carbohydrates, insulin actually supports the uptake of magnesium (Mg) into the cells. But in the typical American diet, high in carbohydrates and processed foods, the opposite occurs.

The principal use of insulin in the body is to move excess glucose out of the bloodstream because too high of levels can be life threatening. When carbohydrates are consumed, they are quickly turned into glucose. The pancreas produces insulin to promptly remove it from the bloodstream and into cells for energy. But if the cells’ receptors become insulin resistant (precursor to diabetes) from the constant barrage of insulin, day in and day out, glucose is then turned into stored fat (triglycerides). If the cells are ignoring the insulin then as a consequence, magnesium isn’t permitted into the cell.

High levels of insulin also increase magnesium depletion through urination as do lipid-lowering drug treatments for type-2 diabetics

Magnesium is primarily an intracellular mineral, which means it has to be moved from the blood serum into the cells to be able to do it’s job. The typical blood test doesn‘t give an accurate picture because it only tests serum levels. A better choice would be an intracellular test called MG RBC or the newer “Blood Ionized Mg Test”

Magnesium is the fourth most common mineral in the body and the second most common intracellular mineral. It also plays a role in every enzymatic energy exchange in the body, and therefore it is essential that our diet offers adequate amounts. 95% of Mg is leached out of food due to refining, processing and heating, also known as, the American diet which leads right back to the beginning of this article.

Even the American Diabetes Association (ADA) acknowledges the connection between hypomagnesemia and diabetes. Furthermore, there are many studies that suggest supplementing with Mg may lower risk of diabetic complications or becoming insulin resistant in the first place.

Additional information about magnesium.

The bottom line is what you eat determines how much insulin you need. If you eat foods lower in carbohydrates then your body needs very little insulin. This results in your cells' receptors becoming more sensitive to insulin and therefore you need less insulin to move the glucose into the cells to be used as energy.

Too much insulin causes your cells' receptors to become insulin resistant, slowing the uptake of glucose to be used as energy and not allowing magnesium into the cells. If glucose isn't used as energy then it ends up being stored as triglycerides.

Stevia, Natural Sweetener That's Sugar-free

Stevia (Stevia rebaudiana {Bertoni} or S. rebaudiana) a South American shrub whose leaves have been used as a sweetener for centuries by natives of Paraguay and Brazil, in more recent times in Japan (since the early 70s) and countless other countries.

Many of you are well aware of the use of this herb as a no calorie, non-insulin activating sweetener. It's 300x the sweetness of sugar yet is perfect for diabetics and others concerned with their sugar intake. Only a drop or two added to your cup of coffee or glass of ice tea will sweeten it right up.

Not all Stevia is created equally. Some brands will have a bitter aftertaste due to processing.

The more stringent quality control, separating out as much of the stems, roots and leaf veins as possible will have a much better, sweeter taste, without the bitter aftertaste.

Here in the U.S., you won't find this sugar alternative on the shelves next to Sweet'N Low (saccharin) or Equal (aspartame) because it hasn't received FDA approval as a sweetener. In fact it has been turned down three times, stating in 1994, that there wasn't enough data to conclude that the use (in food) would be safe.

Ironically though, the FDA has approved the isolated sweet compound of the Stevia plant, called rebaudioside A, can be legally used as a "natural" sweetener under the trade name Rebianna. Both Cocoa-cola and PepsiCo are now marketing products (Turvia and PureVia), that contain Rebianna.

But there is concern that once the compounds are isolated, rebaudioside A is metabolized at a different rate and the long term toxicity risks are still unknown according to UCLA Toxicology of Rebaudioside A: A Review.

The S. rebaudiana plant contains a number of elements, as do other herbs, that work in synergy; likely allowing healthful benefits with very few (if any) harmful side effects. Many times, non-active compounds provide a safeguard against the potentially damaging effects of the active ingredients. Manipulating natures' design is not always best and can result in unexpected consequences.

Hmm, is the FDA looking out for our best interest? Only if it's advantageous to their other priority of helping large corporations. How else can aspartame and saccharin along with many others get FDA approval but an herb used as a sweetener for centuries can't unless it's main component is isolated and trademarked?

For now Stevia can only be purchased as a dietary supplement usually found in health food stores, down the supplement isle or online.

MSM Benefits Asthma, Arthritis Sufferers

About four years ago, my Mom asked me to look into something that would help alleviate her asthma. She had suffered with it for over 30 years and felt that she would most certainly die from an asthma attack.

I started researching and came across MSM (Methyl-sulfonyl-methane), an organic sulfur (macro-mineral) that is found naturally in plants, animals and the human body. It's the fourth most plentiful mineral in the body and utilized in every cell.

Sulfur is essential for healthy hair, skin and nails. It stimulates bile secretion and helps to maintain proper brain function. When combined with vitamin C, it disinfects the blood and resists bacteria, parasites and fungus. MSM helps the muscles, skin and lungs maintain flexibility while controlling the body's inflammation.

One of the most powerful ways adequate sulfur levels can impact the body is when new cells are created, sulfur is incorporated into the cell's wall allowing it to be more permeable to nutrients. Without sulfur, nutrients have difficulty entering the cell wall.

Sulfur originates from the evaporation of the waters of the Oceans and through precipitation is then found in plants. If rain water isn't used in farming, but substituted with city or purified water then sulfur won't be found in the produce.

Some plant sources of sulfur are Asparagus, Garlic, Onions and Green Leafy Vegetables especially Water Cress and Swiss Chard. It's best to eat these raw and uncooked because sulfur is easily destroyed by heat.

Supplementing with MSM can benefit arthritis sufferers by improving joint flexibility, reducing stiffness, swelling and pain, increasing circulation and cell vitality.

Sulfur is useful to asthmatics by preventing inflammation and regulating the fluid that covers the airway surface of the lungs. It allows the lungs to be more flexible, increasing lung capacity. MSM actually helps to heal the lungs, not just alleviate symptons.

Methylsulfonylmethane is considered extremely safe and toxicity is virtually unheard of. In fact, no toxic effects were shown in humans given up to 1 gram per kilogram of body weight (70 grams or more) per day for 30 days.

My Mom started taking 1 - 2 grams (1 gram is equal to 1,000 mg) daily, working up to 8 grams for a period of 3 to 4 months then weaning back down. She went from using her "puffer" everyday to never using it. She doesn't take any steroids or other medications anymore and is free from asthma for the last 4 years.

Side Note: sulfur should be broken into at least two servings a day since its half life is only 12 hours in the body.

Some other conditions that can benefit from adding sulfur supplementation are:

• Diabetes
• Allergies
• Wound Healing
• Pain Relief
• Eye Problems
• Cramps (and PMS)
• Stress
• Snoring
• Skin Conditions including psoriasis
• Parasitic Infestation
• Toxic Metal Poisoning

Ancient Minerals - New Product Line

After reaping many benefits from using transdermal magnesium, I am now offering Ancient Minerals for purchase from my Bonanzle Booth. You can choose from:

• 8oz spray oil - (it has no oil in it) This is perfect for maximum dosing and is quickly absorbed. If you have sensitive skin, this can be diluted with water.


• 8oz gel - contains aloe and may be better suited for sensitive skin. Perfect for massage since it stays moister, longer.


• 6.5lbs flakes - add to bath or a foot soak. Although this is the least potent of the three, it’s unique in that it uses heat and water to open the pores for absorption. This is perfect for really sensitive skin and leaves no residue. I use it daily.

If you’re unfamiliar with Bonanzle, you won’t be for long. After being named the best eBay alternative in July by Ecommerce Guide, Bonanzle was again named the best eBay alternative last week, this time by SmallBusinessComputing! That's no small feat.

Stop by my Bonanzle Booth for more information about Ancient Minerals and feel free to leave me a message in my “live chat box”.

Low Carb Creme Brulee Recipe

This is an easy recipe with few ingredients but brings lots of oooohs & aaaaahs. Super creamy and very satisfying.

1. 2 cups Whipping Cream
2. 4 Egg Yolks
3. 2 Tbsp liquid Splenda or 1/4 to 1/2 tsp liquid Stevia
4. 1/2 tsp Vanilla Extract
5. Dash of Salt

Heat whipping cream in a saucepan over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.

In a bowl, whisk together ingredients 2 through 5.

Gradually add heated whipping cream to the combined ingredients in bowl, whisking continually.

Strain mixture and divide into 4 custard cups.

Bake in a water bath for 40 to 45 minutes at 325 degrees. Custards should be set, but still jiggly in the center. You can add a dash of cinnamon to the top of each custard then chill in refrigerator for 2 - 3 hours.

2.3 Carbohydrates per serving. Yields 4 servings.

TOPPINGS:

• Butter-Pecan Topping:
  

1. 1 Tbsp Butter
2. 1/8 cup Salted Roasted Pecans - finely chopped
3. 1 tsp Splenda or 1 to 2 drops of Stevia

In small sauce pan melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to brown, being careful not to burn!

Add topping to each of the 4 custard cups and place back into refrigerator for an additional 10 minutes.

.5 Carbohydrates per serving

• Crunchy Topping:

4 tsp Granulated Sugar

Sprinkle 1 tsp sugar on each of the custard cups. Using a kitchen blow torch, caramelize sugar then place in refrigerator for an additional 10 minutes.

4.2 Carbohydrates per serving

• Fruit Topping:
  

Add blueberries, raspberries or strawberries

2 carbohydrates per ounce

Other Options:

Splenda can be substituted with Sugar-free Davinci Syrups. These syrups are made from Splenda with added flavor extracts.