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wizard

Abracadabra... Stay Cool !
Beta cells do not die... They just take a well earned vacation to the Islets of Langerhans!
But they must watch out for Glucose Tsunamis...

Welcome to Ellis Toussier-Ades Bigio-Antebi's

Diabetes Made Simple

Controlling The Fire Within You

(The Gospel only According to Saint Ellis...)

Glucose is like the fire within you... The Pancreas is like an Air-Conditioner...
Insulin is like Cool Air... Beta Cells are like Light Bulbs...
Carbohydrates are fuel for the fire...




Glucose :: The Fire Within You

The Pancreas:: The Body's Air-Conditioner

Beta Cells :: Cool-air emitting light bulbs

Insulin :: Cool Air

Glucagon :: Warm Air

Alfa Cells :: Warm-air emitting light bulbs

Food :: Fuel that becomes the fire within you (glucose,) quickly or slowly.



Think of Glucose as the fire within you. Fire gives us energy. Blood Glucose is necessary because it gives us heat, and heat is energy, and energy gives us life. But too much heat can kill us. We must always keep the fire within us burning because we need the energy to stay alive... but we have to keep the flames burning low... we cannot let the fire get too high because the flames will burn us.

Think of your pancreas as the air-conditioner, or the cooling system, of the body. If your pancreas is not working well, you have a problem keeping the fire within you (glucose) "cool". Diabetes is precisely that the cooling system is not working very well and so heat (glucose) rises too high. You have diabetes when the Air-Conditioner is not working well.

Think of insulin as cold water, or cool air, produced by the air-conditioner (pancreas) which controls the heat of the fire. Insulin is like cool air blowing out of the air-conditioner... it cools the fire down, and our blood glucose is brought down to a healthy and well controlled level.

But just as you don't need an air conditioner in a room if the temperature is comfortable, if the air conditioner of your body is not working well but you learn how not to throw fuel into the fireplace, you can learn to keep the temperature comfortable.

The pancreas is a multi-faceted organ that does many other things too, but what concerns us now is that the pancreas has millions of tiny "beta cells" that produce insulin on demand. There are also "alpha cells" that produce another hormone, glucagon, on demand.

Think of beta cells as being cold air, or insulin, producing light bulbs... Like a light bulb, they have a certain number of hours of useful life, then they burn out. They might burn out because body heat (blood glucose) is high so often that the thermostat causess the air-conditioner to be ON for long periods of time, so the number of useful hours is reached sooner than it could have been. Or they can also burn out because the heat itself burns them out. Or... they might burn out because they have an inherent fault in manufacture, and they simply don't work well.

Let's suppose the light bulbs come with a 175,000 hour of use guarantee, or, they are made to manufacture a gallon of insulin... then they are burned out... built in obsolescence... If the light bulbs are used about 10 hours a day, or 3500 hours per year... In this case, most light bulbs will start burning out in about 50 years... If the light bulbs are used only 1 hour a day, then you will burn the light out much slower...)

Now, let's suppose that at some point in your life you guess (by your age and past eating habits) that your light bulbs have been turned on for 150,000 hours already... They are still working well, but you realize that soon they will reach the end of their guarantee period. You cannot buy these light bulbs at the supermarket, so knowing this, you would be SMART to start to take care of the light bulbs! If from now on you use the light bulbs only one or two hours a day instead of 10 hours a day, they might still last you another nearly 35 to 70 years!!!

What must you do? You must learn what turns on your light bulbs, and you must learn what makes them turn on intensely, and what makes them rest.

The point is: if you don't turn ON the light bulb, or if you turn it on only a few minutes a day... or if you can keep the light dim when you turn it on, so that the filament doesn't get red hot, or worse, white hot... Then your light bulb will probably not burn out for many years, which might be more than your lifetime!

When the fire burns too hot (glucose rises too high) and we cannot lower the temperature fast enough, it causes damage. The reason we cannot lower the temperature fast enough is because the tiny beta cells have burned out... they can no longer produce enough insulin fast enough to bring down glucose.

The high heat of high glucose stimulates the beta cells in the pancreas to continue to produce insulin. Our air conditioner works overtime. Like light bulbs that are turned on too long, the beta cells work overtime, and more and more of them burn out. Finally we have too few beta cells, or none at all... we have a fully broken down air-conditioner.

Our pancreas not only produces insulin, which lowers glucose when it is too high. It also produces glucagon, which is another hormone that raises the level of blood glucose when it is dropping too low. Think of glucagon as warm air, or the brakes that slow down an elevator as it comes down. The action of insulin is more powerful than the action of glucagon, but in a healthy person they work together to keep blood sugar between 70 and 90 mg/dl ("milligrams per deciliter").

When the air-conditioner (pancreas) is worn down, neither the cold air (insulin) nor the warm air (glucagon) is working well so when it is too warm it does not cool fast enough, and when it gets too cold it does not warm fast enough, either. In our body, too much blood glucose is called "hyper-glycemia" and too little blood glucose is called "hypo-glycemia."

Both conditions are bad, and both have to be avoided because they can each harm us in different ways. In a person with diabetes, however, the pancreas does not produce enough insulin, nor does it produce enough glucagon.

We can still live a long and perfectly normal life if the air-conditioner is broken, but... first, we have to KNOW that our air-conditioner is not working well... and second, we have to LEARN how to keep the temperature low in spite of the broken air-conditioner.

There is one more inconvenience that occurs after there are high flames and water or insulin is used to douse out the flames... The system has to be mopped out and cleaned up. This is the job of the air-conditioner's gas filter.

Think of the kidneys as the gas filter, or the body laundry... They have to filter and keep our blood clean. It is not good enough that we can control high flames with water, because the gas filter (kidneys) then has to mop up this mess, and it will eventually get stopped up and it won't work anymore.

The point is: it is not a good plan to balance high flames with cool air or water, because you overload the cleaning department and the laundry will break down! So YOU CAN'T RAISE THE FLAMES AND BALANCE IT WITH INSULIN, you must do all you can to keep the flames down in the first place. And YOU CAN'T RAISE THE FLAMES WHEN THE FIRE IS RAGING, you must first wait for the fire to cool down before you can add food to the fire!

Another important function of the kidneys is to regulate red blood cells, which carry hemoglobin, which carries oxygen. When blood glucose rises above a certain level, (about 180 mg/ml) it is removed from the body through the kidneys in urine, but this damages the kidneys.

In the long run (about 10 to 15 years) at these high glucose levels, the kidneys suffer serious damage. Every year, diabetes accounts for 20,000 new cases of end-stage kidney failure in the United States alone, and thousands more around the world.

When the kidneys are damaged, you are in deep trouble. Blood accumulates toxins. The kidneys no longer regulate red blood cells, so red blood cell level is low, which is defined as anemia. Red blood cells carry hemoglobin, which carries oxygen. Oxygen is needed by every single cell of our body, so lack of oxygen will cause the death of neurons, and other body cells in organs such as the liver, kidneys, heart muscles, etc. The whole system suffers! Everything begins to rust and wear out, and I don't suppose it is very agreeable to be a machine that is breaking down, either.

Anemia (a low red blood cell count) causes many other secondary problems in the body... It is directly related to a greatly increased incidence of degenerative diseases because that is precisely what is happening, everything is degenerating... cancer, heart attack, macular degeneration (a disease of the eyes,) and other chronic or degenerative diseases.

The maximum blood glucose level reached before sugar spills out is called the kidney threshold. Some people with long-term diabetes or kidney disease can have a very high kidney threshold. Sugar will not " spill" into the urine until the blood sugar is very high. We know for a fact that blood glucose of 180 mg/dl or above will cause kidney damage in the long run, so I call this level "Deathly".

One last simili... perhaps the most important...

Think of carbohydrates in the food you eat like fuel for the fire within you. Carbohydrates ("carbon + water") mix with oxygen very easily to create heat. Talk about free radicals, this is an easy way to create many more free radicals in your body. Carbohydrates become glucose (fire) very quickly. If the fire within you is burning low, you can throw in a few logs, perhaps even a few dry twigs...

But if the fire within you is burning very high, then it is imperative to first control the fire before you throw any more fuel into it.

This is why it is a BIG MISTAKE for a specialist diabetic doctor to recommend that a diabetic should inject insulin when his glucose levels are high, before he eats a high carb meal. (I have READ this in a very popular BOOK for dummies by a very famous (but also a dummy) doctor... definitely NOT by Dr. Richard Bernstein!)

A DIABETIC CANNOT EAT MORE CARBOHYDRATES WHEN HIS GLUCOSE LEVELS ARE HIGH, until AFTER he brings his glucose levels down! Taking insulin when glucose levels are raging high, eg. 240 to "compensate" for the carbohydrates you are about to eat, with the intention of bringing your glucose levels down to 120 or below, is as absurd as a Fire Chief telling his firemen that it is o.k. to pour a tankful of gasoline into a raging fire and then control it with 5 firetrucks of water instead of one!

The FUEL VALUE OF FOOD, according to my similis and the 7 groups of food based on their carbohydrate content as shown in my Carbohydrate Thermometer is as follows:

100 SUGAR is like rocket fuel.
75 SWEETS AND CEREALS are like gasoline.
50 BREADs are like twigs of wood.
25 STARCHES are like dry sticks of wood.
12.5 FRUITS are like thick dry logs of wood.
06.25 VEGETABLES are like thick green logs of wood.
00.0 ANIMAL ORIGIN is like butane gas... very controllable.

My intention is to teach you to find out if you are a diabetic or not. If you are not, then I will teach you how to eat so that you will never become a diabetic. And if you already are diabetic, then I will teach you how to control the fire within you so it won't harm you.

But first, let us learn a little more about diabetes.

The Pancreas is your body's air conditioner. When we are born, our pancreas has millions of "beta cells" in the "islets of Langerhans" that release insulin when needed.

close up of Islet of Langerhans

Pancreas, showing Islets of Langerhans



Insulin is like cold air coming out of the air-conditioner. When the fire within us gets too hot, ie, when glucose levels rise above a certain level, the pancreas automatically starts to work and the beta cells produce enough insulin to bring the glucose level down, so that the energy coming from them is never too high.

When we eat food, it is converted into glucose, either quickly or slowly, or not at all. Protein is converted to glucose slowly. Carbohydrates are converted to glucose quickly. Fat is not converted to glucose at all. Carbohydrates will put up my glucose levles very quickly.

SUGAR 100% Rocket Fuel
SWEETS & CEREALS 75 % Gasoline
BREAD 50 % Twigs of wood
STARCHES 25 % Dry Sticks of Wood
FRUITS 12.5 % Thick Dry Logs of Wood
VEGETABLES 6.25 % Thick Green Logs of Wood
ANIMAL ORIGIN 0 % Butane Gas

The Carbohydrate Thermometer is a graphical representation of the average carbohydrate content of SEVEN groups of foods. It is not my opinion, it is based on the tables of the U.S. Dept. of Agriculture, and they are the standard tables used around the world. MY INTERPRETATION of foods, above, is based on their carbohydrate content what I have seen happens to my glucose levels after I eat these foods. I have tested myself thousands of times with a glucose meter and according to me, these seven groups can be described as follows:

SUGAR is like Rocket fuel! It is extremely powerful. I cannot eat more than a few grams.

SWEETS are 75% carbs, so they are like gasoline... too much heat, fire gets too high... I can only use very little...

BREADs, 50% carbs, are like alcohol... they burn fast and hot and high... I can only eat up to 40 grams of bread every 20 minutes.

STARCHES, 25% carbs, are like twigs... they burn fast and hot... I can eat up to 80 grams of starches every 20 minutes, because one fourth of 80 grams is 20 grams.

FRUITS have 12.5% carbs, so they are like dry logs of wood... they burn faster and hotter than green logs of wood... I can eat 160 grams of fruits every 20 minutes. (1/8 x 160 = 20 grams)

VEGETABLES have 6.25% average carbs, so they are like big green logs, they burn slowly and give you some comfortable heat... I can eat up to 320 grams of mixed vegetables every 20 minutes... (1/16 x 320 = 20 grams)

Foods of ANIMAL ORIGIN (meat, chicken, fish, eggs, milk, gelatin, etc.) have 0% carbs so they are like butane gas, they become glucose slowly so they give you a very nice, controlled fire... I can eat any amount of food of Animal Origin and my glucose levels will NOT rise.



I have SEEN people eat spaghetti and rice and beans and everything that would cause MY glucose to shoot up to 170, and they got 100 or 110... I couldn't believe my own eyes at first, but then I found the table of "normal" which I graph on my page of typical glucose tolerance tests and I called it "Normal-Min" so now I am a believer, that Normal-Min is possible... but...

The people that I have known that can eat high carbs and still remain at Normal-Min (less than 105 mg/dl on the glucose meter, after eating a high carb meal) are all 35 years old or less, or, are athletes that have eaten low carbs all their life because they are that kind of athlete... so their pancreas is still in good shape, "like new".

I STILL THINK you are doing yourself harm in the long run if you eat high carbohydrate, even if you get below 105 on the glucose meter... Since we have millions of beta cells, all diabetics are slightly different, some have nearly all their beta cells working, some have nearly none, and some have none at all.
Diabetes Type II is when your air conditioner still throws out some cool air, but not very much... It has beta cells that still function.

There are different grades of diabetes Type II, just like there are old air conditioners that still work more or less and old air conditioners that hardly work at all... Mild Diabetes Type II is when about 30% of the beta cells are burned out, and it progresses until all beta cells are burned out, at which point it has become Type I diabetes.

Diabetes Type I is when your air conditioner is kaput... for whatever reason, it doesn't work anymore... it doesn't have any cold air emitting light bulbs any more, or so few that it is nearly the same as nothing.

So what would you do if you are in a room with a fireplace in summer, and your air conditioner doesn't work? Surely, you would not throw any fuel into the fire! That is exactly what a diabetic type I or II should do, ie, not throw fuel into the fire. If a diabetic does not put up the heat, he does not have to use the air-conditioner and he can live a long healthy life, (minus fruits, and potatoes, and spaghetti, and rice, and corn, and bread, and breakfast cereals, and sweets, and sugar... most of which are highly recommended to non-diabetics by the infamous USDA Food Guide Pyramid! Let all citizens become diabetics! It might save Social Security from a financial disaster, which could happen if too many people receive a pension and live long and healthy lives.)

And... The FOOD WE EAT is the fuel for the fire (glucose)... It is not "calories" that is important, it is how fast the food becomes glucose (fire) that is important. Protein becomes glucose very slowly... Carbohydrates become glucose very quickly... Fat doesn't affect the glucose in our blood at all (but too much fat can do some other things to us that are not good, so be careful of excess fat, too...)

When you have a really good new air-conditioner, it can blow out freezing air. But the more you USE the air conditioner, the older it gets and... finally, the air conditioner WORKS but it doesn't produce AS MUCH freezing air... it cools, but not as much as it used to when it was brand new.

This is the same as when the pancreas is in great youthful shape, full of beta cells. But as you cause these beta cells to release insulin, you overwork some of them, and BETA CELLS are like cold air emitting LIGHT BULBS (or whatever emits cold air)... they burn out... You might still have plenty of beta cells, but the more they burn out, the more your pancreas is losing its ability to produce plenty of insulin on demand... (When you have lost about 30% of your Beta Cells you have mild diabetes symptoms.)

Finally it is an air-conditioner that can blow out cool air, but not freezing air any more... it can cool down the room, but not as fast as before..

That is where I am, right now, due to 56 years of bad eating, eating 60% or more calories from carbohydrates according to the awful advice that I learned from the U.S.D.A. Food Guide Pyramid...

(It is really bad advice... I still can't believe I learned it from top U.S. Government nutrition "experts"...)

Now my pancreas doesn't cool down my glucose (fire) fast enough, because I have burned out many thousands of insulin (cold air) producing beta cells....

So now my glucose (fire) rises quite a bit if I eat too much carbs...

I have tested myself and I know that I can eat 20 grams of pure SUGAR every 20 minutes and my glucose rises and stays at about 120... 125.

Let us suppose I would eat like I used to, say a large bowl of fiber-filled breakfast cereals, with fruits, honey, and a nice big delicious glass of freshly squeezed orange juice...

How many experts would say that is a wonderful breakfast?

And my glucose would rise to 160 or 170...

It then takes about 2 hours for my glucose (fire) to cool off and to go down below 105 again. (I know it, because I have eaten like that and tested it many times after, with a glucose meter.)

That is how it is for ME... But... How is it for YOU? You can't tell what your glucose levels are after you eat those high carb meals, unless you test yourself with a glucose meter.... You don't feel any better or any worse because your glucose is high, or between 70 and 90, where it should be. And YOU HAVE TO KNOW. You have to TEST YOURSELF and find out.

My glucose tolerance is like the "Normal-Max" curve on my

Typical Glucose Tolerance Tests page.

That means I am already on my way to becoming a diabetic... Doctors never bothered defining a category of pre-diabetics... (I have read nonsense that says there is no known cause for diabetes... "it just happens..." So, why do I think I know the cause of diabetes? Why am I so sure that the cause of diabetes is the bad food we chose to eat for many years? Why do I know that high glucose levels burns out beta cells, and doctors say they don't know the cause of diabetes? Why do so many DOCTORS still say, and even write that there is no known cause for diabetes?) We are said to be "Normal" until we are diabetic, beyond repair...

(I actually call myself a Diabetic type III, or a "Future Diabetic"... So... since I think of myself as a diabetic, I try to take care of my diabetes, now...

I am trying to avoid becoming a Diabetic Type II for as long as I can. Diabetes II is much worse than my self-proclaimed Diabetes Type III.)

Continuing with my explanation of why you should eat less carbs...

GLUCOSE is the fire in our body that gives us energy. We always must have some glucose or else our brain and our body lacks energy. If blood glucose falls too low (below 25) we can die. The normal minimum is 70 mg/dl... if we are healthy and glucose falls below 70, our liver releases stored up glucose and our blood glucose goes back up.

If it goes above 105, our pancreas releases insulin (cold air), and our glucose (fire) goes back down below 105... So after several hours of not eating, if we are healthy our glucose should be between 70 and 105... a while longer, in a healthy person, and glucose is near 90... To me, 90 is PERFECT.

>200 is SUICIDAL... if you get this high and leave it there, you have advance notice that you will die within 20 years, so you are suiciding if you decide it is o.k.

180 is DEATHLY... we KNOW that it will damage your kidneys in 10 or 15 years at this level.

160 is HORRIBLE... it is causing the wholesale death of beta cells. If I ever have this level after a meal, I will drink two glasses of water, walk or run around the block and climb stairs, and take 2 iu rapid insulin, and test again after 30 minutes.

140 is TERRIBLE... it is causing the death of beta cells. If I have this level after a meal, I usually drink two glasses of water, walk or run around the block and climb stairs, and take 2 iu of rapid insulin.

120 is BAD, but frequent in me if I do not eat absolutely perfectly. It is causing me to grow old faster than I want to. If I have this level after a meal, I usually take 2 iu of rapid insulin.

110 mg/dl is VERY HIGH... If I have this level after a meal, I usually take 1 iu of rapid insulin.

100 mg/dl is HIGH (for me...)

between 70 and 90 mg/dl is PERFECT

below 70 mg/dl is TOO LOW... If I ever have this level after injecting insulin, I immediately eat a piece of bread, or drink a glass of orange juice or normal Coca Cola ("with sugar"), or both.

As soon as we eat anything, we throw some fuel into the fire. We must always think: what fuel are we throwing into the fire? How much of this fuel are we throwing into the fire? How much has this kind and amount of fuel affected the fire within me in the past?

It is like a thermostat, if the temperature goes up, the cold air brings it down, if it is too low, the air conditioner turns off until the temperature goes back up...

So we have a fireplace in our body, and an air-conditioner to keep the temperature cool.

As I said before, the FOOD WE EAT is the fuel for the fire (glucose)... Different food becomes glucose at different speed... in short: Protein is first broken down into amino acids then reassembled by the liver into glucose, so it becomes glucose very slowly... Carbohydrates are chains of sugar, and they break down quickly and raise blood glucose very quickly... Fat doesn't turn into glucose at all.

So, according to which food group we choose to eat (summarized and drawn in the Carbohydrate Thermometer) foods affect our glucose levels according to the carbohydrate content of that food. After struggling with hundreds of USDA food tables in alphabetical order, one day I put them in order of *carbohydrate content per 100 grams* and the foods fell into very easy to recognize groups, from which I drew the Carbohydrate Thermometer... it drew itself... it was there all the time, but nobody at the USDA had ever seen it before, hidden in alphabetical order in their food tables.

The Amazing Carbohydrate Thermometer

I repeat, the Carbohydrate Thermometer is not my *opinion* It is based on the USDA Food Tables, and it is very objective.

MY INTERPRETATION of foods based on their carbohydrate content and influenced by what I have seen my glucose levels are after I eat them, and after testing myself hundreds of times with a glucose meter is as follows:

Foods of ANIMAL ORIGIN (meat, chicken, fish, eggs, milk, gelatin, etc.) have 0% carbs so they are like butane gas, they become glucose slowly so they give you a very nice, controlled fire...

VEGETABLES have 6.25% average carbs, so they are like big green logs, they burn slowly and give you some comfortable heat...

FRUITS have 12.5% carbs, so they are like dry logs of wood... they burn faster and hotter than green logs of wood...

STARCHES, 25% carbs, are like twigs... they burn fast and hot...

BREADs, 50% carbs, are like alcohol... they burn fast and hot and high...

SWEETS are 75% carbs, so they are like gasoline... too much heat, fire gets too high... I can only use a little...

and SUGAR is like Rocket fuel!

On the other hand, ONE DROP of Rocket fuel, or gasoline, can give you a nice controlled fire... that is how they are burned in automobiles or space ships... not all together, not the whole tankful, just a drop at a time...

So... I can, and I do, eat fruits, and nuts, and beans... slowly...

As I said, that is just my interpretation of foods... But since I am trying to live a long and healthy life, I don't want to get burned by eating ROCKET FUEL, or not even GASOLINE or ALCOHOL or twigs... not even by GREEN LOGS or DRY LOGS, because it doesn't matter which fuel "burns" you, what matters is not to burn!

I can throw a few dry twigs into the fire, and still keep a small fire, if I don't throw them all in at the same time... I also can't throw fuel into the fire when the fire is already high, because I previously turned up the butane gas and threw in a green log or two... You get what I mean?

Ever since I got this idea about a year and a half ago, I have tried to keep my glucose close to 90 almost all day, everyday, in the hope that I will avoid diabetes forever, or at least for many years more than I would have become a diabetes type II... (both my parents were diabetic, and I say that has nothing to do with it, it is MY OWN EXPERIENCE that will make me or not make me a diabetic.... If diabetes is really hereditary, I should become diabetic II by age 65, and in fact I hope I can delay it to at least age 70, preferably much longer. I HAVE NO IDEA when I will become diabetic, but I do have an idea that I will become diabetic someday in spite of my best efforts to avoid becoming diabetic, because I advanced on the Road to Diabetes until I was age 56 because for years I ate high carbs low fat, according to the attrocious advice of the U.S.D.A. Food Guide Pyramid.

I know... Every authority says it is inherited... I say: I don't believe "authorities" anymore just because they are "authorities".... I trust my own intuition better, because the glucose meter tells me I'm right on this... and so I think maybe it isn't true that diabetes is inherited directly... We learn to eat from our parents. Italians learn to eat spaghetti from their Italian mother, and Frenchmen learn to eat crepes suzette from their French mother, and Chinese learn to eat chow mein and rice from their Chinese parents... I learned to eat all of these foods and more from my French mother who was born in Egypt... and I would have become a diabetic exactly as she did if I had continued to eat spaghetti and crepes suzettes and chow mein and rice and bread and delicious desserts and cereals, just as she did.

Fortunately for me, perhaps 5 to 10 years before I actually became Diabetic type 2, I learned what I did about glucose, and so I learned NOT to eat the foods my mother taught me to eat (which the USDA Food Guide Pyramid had confirmed to her was healthy food) by using the Carbohydrate Thermomter, which is my own idea, plus the Glucose Meter, which was also my idea... I didn't learn this from doctors... I didn't read that I should do it, in a book.

So now I am only a "Future Diabetic..." This is bad, but not as bad as if I would be a "Present Day Diabetic."

What I'm trying to get at is that if on a typical day you are eating bread and rice and beans and prunes, and cereal, and Raisin Bran, apples, Gator Aid, Corn Flakes, carrots, spaghetti, as does most of the population of the world... And if you eat three meals and several snacks between meals then...

IF THAT WAS ME, my glucose would probably be above 140 or 160 at least 14 hours a day, because it would shoot up to 170 when I eat, then start to come down, and before it is down, the next meal would shoot it up again... Many diabetes doctors would say 140 is wonderful! And I say with absolute conviction, it is TERRIBLE, because I am not a diabetic 2, yet, so don't measure me by the standards by which you measure a diabetic!

Correct Interpretation of Blood Glucose Levels

The only time glucose levels would fall below 105 would be when I go to sleep (which is also the time "experts" tell us we produce most growth hormone... this is why I say that PERHAPS what really induces growth hormone to be released when we are asleep is NOT the fact that we are sleeping, but the fact that that is the only time of the 24 hour day when GLUCOSE LEVELS WERE LOW in the test subjects!!!)

So what are your glucose levels like? Please TEST YOURSELF... before you eat, 30 minutes after, 60 minutes after, and 120 minutes after... Try it for one or two days... It will be very interesting for you to know, and it will teach you a lot, whatever it shows...

I wrote in answer to somebody who wrote to me:

I cannot argue with 3% body fat... I don't know why or how body builders are breaking the rules and getting away with it, but I think it is because they are burning up so much energy in their training.

But 700+ grams of carbohydrates is equal to TWO large glasses of SUGAR PER DAY... it is UNBELIEVABLE to me that you are not already sick... I don't care what PERCENTAGE of your diet they make up, the absolute figure 700+ grams is dynamite in your body...

Don't wait until you are diabetic. You are burning out beta cells, according to me. If you want to take my advice, it is to cut down on carbs... and increase your foods of Animal Origin, (meat, chicken, fish, eggs, milk, cheese, etc.) if you really lack energy...

You MUST avoid diabetes... or control it if you are already diabetic. Even if you are "young", and even if your glucose levels might be "Normal-Min" on my graph, which is excellent, it cannot last forever... not if what I explained above is how it works.

(And I only am guessing... I don't know that this is how it works. I like to imagine I figured out how it works, and my imagined explanation seems to show how the puzzle works... but I don't really know that this is how it works..)

There is nothing nice about what diabetes can cause if it is not controlled:

high sugar in our blood stream will damage our kidneys which filter our blood...
Damaged kidneys will not produce sufficient EPO to keep our red blood cells up, and red blood cells carry hemoglobin which carries oxygen... So every cell in our body will receive less oxygen...

High sugar will damage our nervous system, which includes our brain... Numbness in our limbs can result in gangrene and amputations...

High glucose will damage the circulatory system... this in turn will result in more incidence of heart attack and stroke...

High glucose will further damage the pancreas, until eventually the pancreas is unable to produce any insulin at all...

High glucose will damage our eyes, causing blindness... it will damage our brain, causing paralysis... it will damage our skin...

EVERYTHING is damaged by diabetes... it is the Underlying Fast-Aging Disease...

- Ellis Toussier, Dec. 2002


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Table of Contents | Consult with Ellis Toussier (re: Good Nutrition, Anti-Aging Therapies) | Diabetes Made Simple | The Glucose Theory of Aging | Assess Your Pancreas... | The Anti-Aging Anti-Diabetes Diet... | The Carbohydrate Thermometer | 10 Typical Glucose Tolerance Test Results | Hb-A1c to Mean Plasma Glucose Conversion Table |
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The information provided on this site is provided for illustration purposes only and does not represent a proposal or specific recommendation. As a word of caution, the information presented cannot possibly substitute for competent medical advice. My treatment of health issues is general and specific to me, and is not intended as a comprehensive discussion of all relevant issues. Your health and mine will vary to some extent, and the applicability of what you decide with your doctor will depend upon your individual circumstances. If you have a particular question about the information presented, you can send me an e-mail and I will try my best to help you.


This page created November, 2011