I’ve been diagnosed as pre-diabetic: should I be concerned?
Thanks to one of my readers for asking this question:
I have recently been diagnosed as pre-diabetic. Should I be concerned?
Thank you for the question. I think you are right to keep an eye on your blood sugar and to be more informed. Blood sugar is a great barometer for general health and longevity.
Diabetics who do not keep their blood sugar in check will get age-related disease about 15 years younger than someone with a normal blood sugar level. That means a person with high blood sugar have the potential to get sick at 65 whereas a non-diabetics don’t usually get the illness until age 80.
The number needed to diagnose you with diabetes is a number on a “slope”. This number was chosen to diagnose the maximum amount of people with the disease while not fasely diagnosing those who might be close, but don’t yet have the disease. It’s important that patients aren’t inaccurately diagnosed as diabetic due to a temporary rise in blood sugar.
For example: A blood pressure level of 135 may be below the treatment level of 140 but will induce more kidney changes than a normal blood pressure of 120.
What can a borderline diabetic do?
Diet is the key. Refined sugars (candies, pies, cakes, desserts) will spike blood sugar and create a reaction that will in turn boost insulin production. The refined sugar is absorbed quickly so it has a short spike. The sugar won’t last long and it drops fast. Adding
to this drop will be the insulin spike. The double whammy on the back slope makes the sugar crash leaving you feeling tired and hungry for more carbs. This is a survival instinct.
The sugar spike will also cause the excess sugar to leave the blood system and bind itself to proteins. These sugar bound proteins or (glycation end-products) don’t function as well.
Another culprit is the totals amount of carbs that we eat. I suggest reading food labels and looking at the carbohydrate content. Although bread may not be a sweet, it contains a good deal of carbs that our bodies then need to process.
A trick I use at mealtime is to divide my plate and try to ensure one-half is filled with vegetables (salads and steamed veggies).
A few key supplements I recommend are:
Omega-3 – This will dramatically reduce your risk of heart attacks and strokes.
Aged garlic extract – Helps lower cholesterol, improves immunity and reverses heart disease. Please see this subject in an earlier post.
Vitamin C – Taken on a empty stomach will decrease some of the damage done by the sugar-bound proteins. You don’t want to take it with food as it enhances the absorption of iron. Excess iron is toxic, increasing the risk for cancer. We need iron, just not too much.
Cinnamon – take with a high-carb meal to decrease the sugar spike.
Alpha-lipoic acid – one of the best supplements for diabetics. It can correct blood sugar and improve how insulin works on your body.