Showing posts with label diabetes. Show all posts
Showing posts with label diabetes. Show all posts
Tuesday, May 8, 2012
Monday, February 13, 2012
Friday, February 10, 2012
Friday, August 5, 2011
Thursday, December 31, 2009
Police taser unconscious diabetic 11 times
http://digg.com/d31EFzx
I guess they didn't hear of California's 9th Circuit Court of Appeals ruling (scroll down further in this blog to see that post), that this is a weapon of deadly force and to be used as the second to last resort.
I guess they didn't hear of California's 9th Circuit Court of Appeals ruling (scroll down further in this blog to see that post), that this is a weapon of deadly force and to be used as the second to last resort.
Friday, February 20, 2009
There's a very special Rottweiler at the Bay County Animal Control
She is a Rottweiler, spayed, 6 years old, whose owner had to give up because the landlord, after 8 months of residence, didn't want her there any longer.
Her name is Sophie Lynn, and she has a special talent that could save your life if you are diabetic.
She can detect the onset of diabetic shock.
I have posted her intake paper as well. Please crosspost this. The shelter is located in Panama City, Florida.
Sunday, December 14, 2008
Interesting post on Native American food and diabetes
o Preserve Their Health and Heritage, Arizona Indians Reclaim Ancient
> Foods
> Desert's bounty cuts overweight and diabetes
>
> By Jane E. Brody
>
> Both fruits and pads of the prickly pear cactus are rich in slowly absorbed
> soluble fibers that help keep blood sugar stable.
> Going back to one's roots could soon take on a more literal meaning for the
> Indians of the American Southwest, as well as for peoples elsewhere in the
> world who are poorly adapted to rich, refined foods.
>
> For the sake of their health, as well as their cultural heritage, the Pima
> and Tohono O'odham tribes of Arizona are being urged to rediscover the desert
> foods their people traditionally consumed until as recently as the 1940's.
>
> Studies strongly indicate that people who evolved in these arid lands are
> metabolically best suited to the feast-and-famine cycles of their forebears who
> survived on the desert's unpredictable bounty, both wild and cultivated.
>
> By contrast, the modern North American diet is making them sick. With rich
> food perpetually available, weights in the high 200's and 300's are not
> uncommon among these once-lean people. As many as half the Pima and Tohono O'odham
> (formerly Papago) Indians now develop diabetes by the age of 35, an incidence
>
> 15 times higher than for Americans as a whole. Yet, before World War II,
> diabetes was rare in this population.
>
> Similar problems have been found among Australian aborigines, Pacific
> Islanders and other peoples whose survival historically depended on their ability
> to stash away calories in times of plenty to sustain them during droughts and
> crop failures. The Pima and Tohono O'odham Indians seem unusually efficient
> at turning calories to body fat; nutritionists say they gain weight readily on
>
> the kinds and amounts of foods people of European descent can eat with no
> problem.
>
> One tablespoon of buds from the cholla cactus has as much calcium as eight
> ounces of milk. The buds are rich in soluble fiber that helps regulate blood
> sugar.
> Preliminary studies have indicated that a change in the Indian diet back to
> the beans, corn, grains, greens and other low-fat high-fiber plant foods that
> their ancestors depended upon can normalize blood sugar, suppress
> between-meal hunger and probably also foster weight loss.
>
> These findings may also prove valuable to non-Indians who are susceptible to
> overweight and diabetes, and perhaps also those prone to high blood pressure
> and heart disease. The benefits, which are also found in a few more familiar
> foods like oat bran and okra, stem from primarily two characteristics of
> native foods: their high content of soluble fibers that form edible gels, gums
> and mucilages, and a type of starch called amylose that is digested very
> slowly. The combined effect is to prevent wide swings in blood sugar, slow down
> the digestive process and delay the return of hunger.
>
> Peaks in blood sugar increase the body's need for insulin and dips in blood
> sugar can trigger feelings of hunger. In the form of diabetes that strikes
> these Indians the overweight body becomes insensitive to insulin weight loss
> increases the body's sensitivity to insulin and slow digestion diminishes the
> need for insulin.
>
> On the Arizona desert, the desirable food ingredients are found in edible
> parts of such indigenous plants as the mesquite (mes-KEET) tree, cholla
> (CHOY-a) and prickly pear cactus, as well as in tepary (TEP-a-ree) beans, choa
> (CHEE-a) seeds and acorns from live oaks. Tribal elders speak fondly of these
> one-time favorites, which in recent decades have been all but forgotten as hamburg
> ers, fries, soft drinks and other fatty, sugary, overly refined fast and
> packaged foods gained flavor.
>
> Acorns from live oaks are among the 10 best foods ever tested in terms of
> maintaining stable blood sugar levels. They can be eaten whole or ground into
> meal.
> Even those Indians who still rely heavily on beans and corn are today
> consuming varieties that have little or none of the nutritive advantages found in
> the staples of their historic diet. For example, the sweet corn familiar to
> Americans contains rapidly digested starches and sugars, which raise sugar
> levels in the blood, while the hominy-type corn of the traditional Indian diet
> has little sugar and mostly starch that is slowly digested.
>
> Similarly, the pinto beans that the Federal Government now gives to the
> Indians (along with lard, refined wheat flour, sugar, coffee and processed
> cereals) are far more rapidly digested than the tepary beans the Tohono O'odham
> once depended upon. Indeed, their former tribal name is a distorted version of
> the Indian word meaning "the Bean People."
>
> When Earl Ray, a Pima Indian who lives near Phoenix, switched to a more
> traditional native diet of mesquite meal, tepary beans, cholla buds and chaparral
> tea, he dropped from 239 pounds to less than 150 and brought his severe
> diabetes under control without medication. In a federally financed study of 11
> Indian volunteers predisposed to diabetes, a diet of native food rich in
> fiber and complex carbohydrates kept blood sugar levels on an even keel and
> increased the effectiveness of insulin. When he switched back to a low-fiber
> "convenience- When Earl Ray, a Pima Indian who lives near Phoenix, switched to a
> more
> traditional native diet of mesquite.
>
> Much Foliage, Few Beans
> In addition to the potential health benefits of traditional desert foods,
> agricultural and economic factors strongly favor their production. Marty
> Eberhardt the director of the Tucson Botanical Gardens, pointed out that the plants
> that produce these foods are naturally adapted to growing under conditions
> of high heat and little water.
>
> Government food programs replaced the tepary bean, which is rich in fiber,
> protein, iron, and calcium, with the pinto bean, which is far more quickly
> digested and also lower in protein.
> Martha Burgess, education director of Native Seeds/ Search, a seed bank and
> research and education organization here that studies and promotes the use of
> native desert plant foods, said, for example, that "If tepary bean plants
> are given lots of water, they produce tons of foliage and few beans," adding,
> "But if the plants are starved of water, they put their effort into flowers
> and seeds and produce beans that can have as much protein as soybeans."
>
> Under the direction of Dr. Gary Paul Nabhan, Native Seeds/Search, (the
> acronym stands for Southwestern Endangered Arid-lands Resource Clearing House) is
> studying the value of native desert foods for controlling diabetes among
> Indians and Hispanic Americans of the border region. Dr. Nabhan, an
> ethnobotanist, was recently named a recipient of a MacArthur Foundation
> grant to pursue his studies of the agronomic characteristics and health value of
> desert food plants.
>
> The group, which is housed on the grounds of the Tucson Botanical Gardens,
> teaches health professionals about native foods and promotes their use through
> school and community programs, seed distribution and cooking instruction.
>
> "We should be eating the foods that grow here naturally instead of spending
> so much to bring in packaged foods," Ms Eberhardt said. "People find
> themselves shin-deep in mesquite beans they don't know what to do with, and some of
> us feel guilty throwing them into the landfill."
>
> Although most Arizonans consider mesquite, which occupies 70 million acres
> in the American Southwest, a pesky weed, it is loaded with nutritious pods
> that have a natural caramel-like sweetness. Carolyn J. Niethammer, the author of
> "American Indian Food and Lore" and "The Tumbleweed Gourmet," a cookbook
> published by the University of Arizona Press that features desert plants, said
> that mesquite pods were good sources of calcium, manganese, iron, and zinc.
> The seeds within them are about 40 percent protein, almost double the protein
> content of common legumes. Even during a drought, mesquite is a prolific
> producer of seed-filled pods.
>
> Tribal elders speak fondly of one-time favorites that are highly nutritious.
>
>
> The Value of Mesquite
> Carlos Nagel, who heads Friends of Pronatura, an American affiliate of a
> Mexican conservation agency, remarked that " A healthy stand of mesquite
> produces as much food value through its pods as does a wheat field under
> cultivation, and the mesquite does it without capitalization, pesticides, fertilizer or
> irrigation and with minimal cultivation.
> Mesquite pods were once a treasured part of the Pima and Tohono O'odham
> diet. The sweet pods are a good source of calcium, manganese, iron, and zinc. The
> seeds within are 40 percent protein. Mesquite flour from grinding the whole
> pods produces fructose, which can be processed without insulin, and soluble
> fibers, which are slowly absorbed, without a rapid rise in blood sugar.
> Dr. Nabhan, who has participated in medical studies of mesquite and other
> desert foods, said that despite its sweetness, mesquite flour (made by grinding
> whole pods) "is extremely effective in controlling blood sugar levels" in
> people with diabetes. The sweetness comes from fructose, which the body can
> process without insulin. In addition, soluble fibers, such as galactomannin gum,
> in the seeds and pods slow absorbtion of nutrients, resulting in a flattened
> blood sugar curve, unlike the peaks that follow consumption of wheat flour,
> corn meal and other common staples.
>
> "The gel-forming fiber allows foods to be slowly digested and absorbed over
> a four- to six-hour period, rather than in one or two hours, which produces a
> rapid rise in blood sugar," Dr. Nabhan explained. He likened this
> "slow-release" New World food to two Old World legumes, guar and carob, that are being
> used in Europe to help control blood sugar levels in people with diabetes.
>
> Dr. Nabhan, who has scoured the Southwest for remnants of nutritious wild
> and once-cultivated plants, said, "Prior to World War II, mesquite was the
> single most important wild food staple for the native desert peoples and probably
> protected them from developing diabetes. However, such wild foods were
> discouraged by the force of civilization and they dropped out of native
> diets."
>
> Mesquite pods and acorns from the Emory Oak, a nondeciduous oak of the arid
> Southwest, are among the 10 best foods ever tested in terms of maintaining
> stable blood sugar levels, Dr. Nabhan said. After falling from the trees, these
> small tasty oval nuts are naturally toasted by the hot desert sun. They can
> be shelled and eaten whole as a snack or ground into meal to make burgers
> and muffins.
>
> Also rich in health-promoting fiber are the drought-hearty tepary beans, the
> only cultivated beans with heat-resistant enzymes that can withstand the 100
> plus degrees of the Sonoran Desert, Mr. Burgess said. Teparies, rich in
> protein, iron and calcium, once sustained many Indians of the Southwest, as well
> as the famed Tarahumara Indian runners of Mexico. But when post-war
> government welfare programs began giving pintos to the Tohono O'odham and
> Pima Indians, they lost their incentive to grow teparies, which are better for
> them because they are digested more slowly.
>
> Seeds are rich in high-quality protein. Both greens and seeds have large
> amounts of calcium. Raw greens are high in vitamins A and C and iron. Today Mr.
> Nagel is trying to reverse the trend. In a cooperative program with Mexican
> farmers, he is fostering cultivation of a variety of tepary beans, which are
> already being grown commercially by Pima Indians in Sacaton, Arizona.
>
> Amaranth, known to some gardeners as pigweed, is another nutritious
> drought-tolerant plant that thrives in the desert, producing both greens and seeds
> that once nourished the Indians. The seeds are rich in high-quality protein,
> and both the seeds and greens are loaded with calcium. Mrs. Burgess said that
> amaranth is but one of many edible weeds commonly discarded by home gardeners,
> who fail to appreciate their nutritive and culinary value.
>
> Mrs. Burgess is also enthusiastic about protein-rich chia seeds from a
> salvia plant that produces two seed crops a year. When mixed with water, the fiber
> in chia forms a gel that lowers cholesterol and keeps blood sugar stable.
> She tells Native American children that chia is "the Jell-O of the desert."
>
> Cactus, the signature plants of the desert landscape, round out the
> nutritious native foods diet. Buds from the cholla are rich in calcium: One
> tablespoon has the calcium equivalent of eight ounces of milk. Cholla buds and the
> fruits and pads of the prickly pear are also rich in soluble fibers that help to
> normalize blood sugar.
>
> Dr. Nabhan said that 20 other native desert foods were now being analyzed
> for their fiber and starch content and he predicted the availability of an
> ever-widening menu of nutritious ingredients.
>
> Among the main remaining hurdles is the need to develop commercial sources
> of foods like mesquite meal and to convince diabetes-prone Indians that it is
> worth the trouble to prepare and consume their traditional foods. Native
> American interns are assisting in the effort, which is being pursued in school
> lunchrooms and classrooms and at reservation clinics and health fairs.
> Foods
> Desert's bounty cuts overweight and diabetes
>
> By Jane E. Brody
>
> Both fruits and pads of the prickly pear cactus are rich in slowly absorbed
> soluble fibers that help keep blood sugar stable.
> Going back to one's roots could soon take on a more literal meaning for the
> Indians of the American Southwest, as well as for peoples elsewhere in the
> world who are poorly adapted to rich, refined foods.
>
> For the sake of their health, as well as their cultural heritage, the Pima
> and Tohono O'odham tribes of Arizona are being urged to rediscover the desert
> foods their people traditionally consumed until as recently as the 1940's.
>
> Studies strongly indicate that people who evolved in these arid lands are
> metabolically best suited to the feast-and-famine cycles of their forebears who
> survived on the desert's unpredictable bounty, both wild and cultivated.
>
> By contrast, the modern North American diet is making them sick. With rich
> food perpetually available, weights in the high 200's and 300's are not
> uncommon among these once-lean people. As many as half the Pima and Tohono O'odham
> (formerly Papago) Indians now develop diabetes by the age of 35, an incidence
>
> 15 times higher than for Americans as a whole. Yet, before World War II,
> diabetes was rare in this population.
>
> Similar problems have been found among Australian aborigines, Pacific
> Islanders and other peoples whose survival historically depended on their ability
> to stash away calories in times of plenty to sustain them during droughts and
> crop failures. The Pima and Tohono O'odham Indians seem unusually efficient
> at turning calories to body fat; nutritionists say they gain weight readily on
>
> the kinds and amounts of foods people of European descent can eat with no
> problem.
>
> One tablespoon of buds from the cholla cactus has as much calcium as eight
> ounces of milk. The buds are rich in soluble fiber that helps regulate blood
> sugar.
> Preliminary studies have indicated that a change in the Indian diet back to
> the beans, corn, grains, greens and other low-fat high-fiber plant foods that
> their ancestors depended upon can normalize blood sugar, suppress
> between-meal hunger and probably also foster weight loss.
>
> These findings may also prove valuable to non-Indians who are susceptible to
> overweight and diabetes, and perhaps also those prone to high blood pressure
> and heart disease. The benefits, which are also found in a few more familiar
> foods like oat bran and okra, stem from primarily two characteristics of
> native foods: their high content of soluble fibers that form edible gels, gums
> and mucilages, and a type of starch called amylose that is digested very
> slowly. The combined effect is to prevent wide swings in blood sugar, slow down
> the digestive process and delay the return of hunger.
>
> Peaks in blood sugar increase the body's need for insulin and dips in blood
> sugar can trigger feelings of hunger. In the form of diabetes that strikes
> these Indians the overweight body becomes insensitive to insulin weight loss
> increases the body's sensitivity to insulin and slow digestion diminishes the
> need for insulin.
>
> On the Arizona desert, the desirable food ingredients are found in edible
> parts of such indigenous plants as the mesquite (mes-KEET) tree, cholla
> (CHOY-a) and prickly pear cactus, as well as in tepary (TEP-a-ree) beans, choa
> (CHEE-a) seeds and acorns from live oaks. Tribal elders speak fondly of these
> one-time favorites, which in recent decades have been all but forgotten as hamburg
> ers, fries, soft drinks and other fatty, sugary, overly refined fast and
> packaged foods gained flavor.
>
> Acorns from live oaks are among the 10 best foods ever tested in terms of
> maintaining stable blood sugar levels. They can be eaten whole or ground into
> meal.
> Even those Indians who still rely heavily on beans and corn are today
> consuming varieties that have little or none of the nutritive advantages found in
> the staples of their historic diet. For example, the sweet corn familiar to
> Americans contains rapidly digested starches and sugars, which raise sugar
> levels in the blood, while the hominy-type corn of the traditional Indian diet
> has little sugar and mostly starch that is slowly digested.
>
> Similarly, the pinto beans that the Federal Government now gives to the
> Indians (along with lard, refined wheat flour, sugar, coffee and processed
> cereals) are far more rapidly digested than the tepary beans the Tohono O'odham
> once depended upon. Indeed, their former tribal name is a distorted version of
> the Indian word meaning "the Bean People."
>
> When Earl Ray, a Pima Indian who lives near Phoenix, switched to a more
> traditional native diet of mesquite meal, tepary beans, cholla buds and chaparral
> tea, he dropped from 239 pounds to less than 150 and brought his severe
> diabetes under control without medication. In a federally financed study of 11
> Indian volunteers predisposed to diabetes, a diet of native food rich in
> fiber and complex carbohydrates kept blood sugar levels on an even keel and
> increased the effectiveness of insulin. When he switched back to a low-fiber
> "convenience- When Earl Ray, a Pima Indian who lives near Phoenix, switched to a
> more
> traditional native diet of mesquite.
>
> Much Foliage, Few Beans
> In addition to the potential health benefits of traditional desert foods,
> agricultural and economic factors strongly favor their production. Marty
> Eberhardt the director of the Tucson Botanical Gardens, pointed out that the plants
> that produce these foods are naturally adapted to growing under conditions
> of high heat and little water.
>
> Government food programs replaced the tepary bean, which is rich in fiber,
> protein, iron, and calcium, with the pinto bean, which is far more quickly
> digested and also lower in protein.
> Martha Burgess, education director of Native Seeds/ Search, a seed bank and
> research and education organization here that studies and promotes the use of
> native desert plant foods, said, for example, that "If tepary bean plants
> are given lots of water, they produce tons of foliage and few beans," adding,
> "But if the plants are starved of water, they put their effort into flowers
> and seeds and produce beans that can have as much protein as soybeans."
>
> Under the direction of Dr. Gary Paul Nabhan, Native Seeds/Search, (the
> acronym stands for Southwestern Endangered Arid-lands Resource Clearing House) is
> studying the value of native desert foods for controlling diabetes among
> Indians and Hispanic Americans of the border region. Dr. Nabhan, an
> ethnobotanist, was recently named a recipient of a MacArthur Foundation
> grant to pursue his studies of the agronomic characteristics and health value of
> desert food plants.
>
> The group, which is housed on the grounds of the Tucson Botanical Gardens,
> teaches health professionals about native foods and promotes their use through
> school and community programs, seed distribution and cooking instruction.
>
> "We should be eating the foods that grow here naturally instead of spending
> so much to bring in packaged foods," Ms Eberhardt said. "People find
> themselves shin-deep in mesquite beans they don't know what to do with, and some of
> us feel guilty throwing them into the landfill."
>
> Although most Arizonans consider mesquite, which occupies 70 million acres
> in the American Southwest, a pesky weed, it is loaded with nutritious pods
> that have a natural caramel-like sweetness. Carolyn J. Niethammer, the author of
> "American Indian Food and Lore" and "The Tumbleweed Gourmet," a cookbook
> published by the University of Arizona Press that features desert plants, said
> that mesquite pods were good sources of calcium, manganese, iron, and zinc.
> The seeds within them are about 40 percent protein, almost double the protein
> content of common legumes. Even during a drought, mesquite is a prolific
> producer of seed-filled pods.
>
> Tribal elders speak fondly of one-time favorites that are highly nutritious.
>
>
> The Value of Mesquite
> Carlos Nagel, who heads Friends of Pronatura, an American affiliate of a
> Mexican conservation agency, remarked that " A healthy stand of mesquite
> produces as much food value through its pods as does a wheat field under
> cultivation, and the mesquite does it without capitalization, pesticides, fertilizer or
> irrigation and with minimal cultivation.
> Mesquite pods were once a treasured part of the Pima and Tohono O'odham
> diet. The sweet pods are a good source of calcium, manganese, iron, and zinc. The
> seeds within are 40 percent protein. Mesquite flour from grinding the whole
> pods produces fructose, which can be processed without insulin, and soluble
> fibers, which are slowly absorbed, without a rapid rise in blood sugar.
> Dr. Nabhan, who has participated in medical studies of mesquite and other
> desert foods, said that despite its sweetness, mesquite flour (made by grinding
> whole pods) "is extremely effective in controlling blood sugar levels" in
> people with diabetes. The sweetness comes from fructose, which the body can
> process without insulin. In addition, soluble fibers, such as galactomannin gum,
> in the seeds and pods slow absorbtion of nutrients, resulting in a flattened
> blood sugar curve, unlike the peaks that follow consumption of wheat flour,
> corn meal and other common staples.
>
> "The gel-forming fiber allows foods to be slowly digested and absorbed over
> a four- to six-hour period, rather than in one or two hours, which produces a
> rapid rise in blood sugar," Dr. Nabhan explained. He likened this
> "slow-release" New World food to two Old World legumes, guar and carob, that are being
> used in Europe to help control blood sugar levels in people with diabetes.
>
> Dr. Nabhan, who has scoured the Southwest for remnants of nutritious wild
> and once-cultivated plants, said, "Prior to World War II, mesquite was the
> single most important wild food staple for the native desert peoples and probably
> protected them from developing diabetes. However, such wild foods were
> discouraged by the force of civilization and they dropped out of native
> diets."
>
> Mesquite pods and acorns from the Emory Oak, a nondeciduous oak of the arid
> Southwest, are among the 10 best foods ever tested in terms of maintaining
> stable blood sugar levels, Dr. Nabhan said. After falling from the trees, these
> small tasty oval nuts are naturally toasted by the hot desert sun. They can
> be shelled and eaten whole as a snack or ground into meal to make burgers
> and muffins.
>
> Also rich in health-promoting fiber are the drought-hearty tepary beans, the
> only cultivated beans with heat-resistant enzymes that can withstand the 100
> plus degrees of the Sonoran Desert, Mr. Burgess said. Teparies, rich in
> protein, iron and calcium, once sustained many Indians of the Southwest, as well
> as the famed Tarahumara Indian runners of Mexico. But when post-war
> government welfare programs began giving pintos to the Tohono O'odham and
> Pima Indians, they lost their incentive to grow teparies, which are better for
> them because they are digested more slowly.
>
> Seeds are rich in high-quality protein. Both greens and seeds have large
> amounts of calcium. Raw greens are high in vitamins A and C and iron. Today Mr.
> Nagel is trying to reverse the trend. In a cooperative program with Mexican
> farmers, he is fostering cultivation of a variety of tepary beans, which are
> already being grown commercially by Pima Indians in Sacaton, Arizona.
>
> Amaranth, known to some gardeners as pigweed, is another nutritious
> drought-tolerant plant that thrives in the desert, producing both greens and seeds
> that once nourished the Indians. The seeds are rich in high-quality protein,
> and both the seeds and greens are loaded with calcium. Mrs. Burgess said that
> amaranth is but one of many edible weeds commonly discarded by home gardeners,
> who fail to appreciate their nutritive and culinary value.
>
> Mrs. Burgess is also enthusiastic about protein-rich chia seeds from a
> salvia plant that produces two seed crops a year. When mixed with water, the fiber
> in chia forms a gel that lowers cholesterol and keeps blood sugar stable.
> She tells Native American children that chia is "the Jell-O of the desert."
>
> Cactus, the signature plants of the desert landscape, round out the
> nutritious native foods diet. Buds from the cholla are rich in calcium: One
> tablespoon has the calcium equivalent of eight ounces of milk. Cholla buds and the
> fruits and pads of the prickly pear are also rich in soluble fibers that help to
> normalize blood sugar.
>
> Dr. Nabhan said that 20 other native desert foods were now being analyzed
> for their fiber and starch content and he predicted the availability of an
> ever-widening menu of nutritious ingredients.
>
> Among the main remaining hurdles is the need to develop commercial sources
> of foods like mesquite meal and to convince diabetes-prone Indians that it is
> worth the trouble to prepare and consume their traditional foods. Native
> American interns are assisting in the effort, which is being pursued in school
> lunchrooms and classrooms and at reservation clinics and health fairs.
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