Are you unwittingly consuming food that increases your
diabetes risk? Check below discover if this one top contributor is on your menu...

Some foods can look so tempting and taste so delicious, but many of them contain hidden ingredients that contribute to the development of diabetes, a blood sugar handling problem that's a downstream result of pancreatic dysfunction. In fact diabetes been declared an epidemic in the United States by the Centers for Disease Control and Prevention (CDC). [i]

In 2010, nearly 26 million people had diabetes in the United States, with about 5-10% being Type 1 and the rest Type 2 (adult onset).The National Diabetes Information Clearinghouse estimates diabetes costs $132 billion in the United States alone every year.[ii]

In fact it is so pervasive in the population that diabetes can now 'boast' that it has its own day - National Diabetes Day. If you don't want to contribute to that unhappy scenario, check your holiday menu for certain ingredients.

The most significant of these is one the U.S. Food and Drug Administration (F.D.A.) has decided to overlook. They have known since 1930 that corn syrup (high fructose corn syrup) literally kills the beta cells of the pancreas, the insulin-producing cells. They have refused to regulate corn syrup out of the food supply.

Instead of protecting consumers,they have succumbed to pressure from the food industry, which wants to add corn syrup to everything, because it causes anyone ingesting it to crave the food to which it’s been added, and those cravings result in greater sales. In that respect, the huge rise in corn syrup as a food additive and the corresponding rise in the incidence of diabetes could be said to be caused by government regulations.

What this means is that the responsiblity falls to consumers to ferret out and remove any sources of corn syrup from their menus. The importance of this removing this one factor cannot be overstressed. Remove corn syrup and you've removed a major contributor to the death of those precious insulin-producing pancreatic beta cells.

The food industry has recently undertaken a campain to rename corn syrup, making it more difficult to discover through label-reading. According to the Health Sciences Institite, some other names now used include:

     * Maize syrup
     * Glucose syrup
     * Glucose/fructose syrup
     * Tapioca syrup
     * Dahlia syrup
     * Fruit fructose
     * Crystalline fructose

In Canada, they call it “glucose-fructose.” And in Europe, it’s “isoglucose.” And I’m sure there are more.

If the label doesn’t say “sugar” or “cane sugar,” you can be pretty sure it’s some form of HFCS.
- See more here: http://hsionline.com/2013/01/31/spot-high-fructose-corn-syrup/#sthash.ex7nV09I.dpuf

Last, if you're feeling like this is all too much to consider, there's a simple way: just don't buy or eat any processed foods.
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Portions of this article were excerpted from the Natural Female Hormone Care online lesson series. For more information, and to receive a complementary self-questionnaire you can use to assess female hormone balance, go to http://www.naturalfemalehormonecare.com

[i] "Diabetes Rates Rise Another 6 Percent in 1999 - January 26, 2001". Retrieved 2008-06-23.

[ii] National Diabetes Information Clearinghouse, http://en.wikipedia.org/w/index.php?title=National_Diabetes_Information_Clearinghouse&action=edit&redlink=1

Pamela Levin is an R.N., & a Teaching & Supervising Transactional Analyst with 500+ post-graduate hours in clinical nutrition, herbology and applied kinesiology. In private practice offering health improvement services 45 years, she is an award winning author and nutritional journalist. She is the mother of 2 and grandmother of 2.

Pamela Levin, R.N., T.S.T.A.
November 23, 2015

For lots of tips to support your better health and greater well-being of body, mind, spirit, emotions and relationships, and to request a topic you'd like covered, go to http://www.betterhealthbytes.com

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