The Big Diabetes Lie Review in today’s date is slightly different from which I have already posted in my other articles.
I don’t know how and from where to start. Though I can pull out material from the Review Copy and present before you in my own words, but believe me, it will be like to extract all essence from Healthy juice and leave unhealthy water behind…
So, for me the best review of the product is the Review copy itself…. (I don’t know, whether owners of product letting me do this or not) but I’m going to extract one or two paragraph from each content and paste here in my blog so that u get better idea, why I’m stunned with their research and how healthy and rich this Book is…. (I’m not happy just because I’m selling something here, but I’m happy, true delivery getting to you directly in true content shape.
The copy is worth of 60 pages, and you can understand why I’m allowing pasting one or two paragraph of each content here:
So let’s Start:
The Big Diabetes Lie Review
Our Deadly Diabetes Deception
“Greed and dishonest science have promoted a lucrative worldwide epidemic of diabetes that honesty and good science can quickly reverse by naturally restoring the body’s blood-sugar control mechanism“
Nexus Magazine, Volume 11, Number 4, 2004
If you are a diabetic, your physician will never tell you that most cases of diabetes are curable. In fact, if you even mention the “cure” word around him, he will likely become upset and irrational. His medical school training only allows him to respond to the word “treatment”. For him, the “cure” word does not exist. Type 2 diabetes, in its modern epidemic form, is a curable disease and has been for at least 40 years. In 2001, the most recent year for which US figures are posted, 934,550 Americans needlessly died from out-of-control symptoms of this disease.
Your physician will also never tell you that, at one time, strokes, both ischemic and hemorrhagic, heart failure due to neuropathy as well as both ischemic and hemorrhagic coronary events, obesity, atherosclerosis, elevated blood pressure, elevated cholesterol, elevated triglycerides, impotence, retinopathy, renal failure, liver failure, polycystic ovary syndrome, elevated blood sugar, systemic candida, impaired carbohydrate metabolism, poor wound healing, impaired fat metabolism, peripheral neuropathy as well as many more of today’s disgraceful epidemic disorders were once well understood often to be but symptoms of diabetes. (continue)
The Diabetes Industry
Today’s diabetes industry is a massive community that has grown step by step from its dubious origins in the early 20th century. In the last 80 years it has become enormously successful at shutting out competitive voices that attempt to point out the fraud involved in modern diabetes treatment. It has matured into a religion. And, like all religions, it depends heavily upon the faith of the believer. So successful has it become that it verges on blasphemy to suggest that, the kind high priest with the stethoscope draped prominently around his neck is a charlatan and a fraud. In the large majority of cases, he has never cured a single case of diabetes in his entire medical career. (continue)
In 1922, three Canadian Nobel Prize winners, Banting, Best and Macleod, were successful in saving the life of a fourteen-year-old diabetic girl in Toronto General Hospital with inject able insulin. 6 Eli Lilly was licensed to manufacture this new wonder drug, and the medical community basked in the glory of a job well done.
It wasn’t until 1933 that rumors about a new rogue form of diabetes surfaced. This was in a paper presented by Joslyn, Dublin and Marks and printed in the American Journal of Medical Sciences. This paper, “Studies on Diabetes Mellitus”, 7discussed the emergence of a major epidemic of a disease which looked very much like the diabetes of the early 1920s, only it did not respond to the wonder drug, insulin. Even worse, sometimes insulin treatment killed the patient. (continue)
Cure versus Treatment
This new, ideal wonder drug would be effective, like insulin, in remitting obvious adverse symptoms of the disease but not effective in curing the underlying disease. Thus it would need to be taken continually for the remaining life of the patient. It would have to be a patentable drug because natural medication is not patentable. Like insulin, it would have to be cheap to manufacture and distribute. Mandatory government approvals would be required to stimulate physicians to prescribe it as a prescription drug. Testing required for these approvals would have to be enormously expensive to prevent other new medications from becoming competitive. (continue)
Epidemiological Lifestyle Link
As early as 1901, efforts had been made to manufacture and sell food products by the use of automated factory machinery because of the immense profits that were possible.
Margarine was introduced and was bitterly opposed by the dairy states in the USA. With the advent of the Depression of the 1930s, margarine, Crisco and a host of other refined and hydrogenated products began to make significant penetration into the food markets of America. Support for dairy opposition to margarine faded during World War II because there wasn’t enough butter for the needs of both the civilian population and the military. At this point, the dairy industry, having lost much support, simply accepted a diluted market share and concentrated on supplying the military.
Flax oils and fish oils, which were common in the stores and considered dietary staples before the American population became diseased, have disappeared from the shelf. The last supplier of flax oil to the major distribution chains was Archer Daniels Midland, and it stopped producing and supplying the product in 1950. (continue)
Mainstream Medical Treatment:
After the diagnosis of diabetes, modern mainstream medical treatment consists of either oral hypoglycemic agents or insulin.
Oral hypoglycemic agents
In 1955, oral hypoglycemic drugs were introduced. Currently available oral hypoglycemic agents fall into five classifications according to their biophysical mode of action. These classes are: biguanides; glucosidase inhibitors; meglitinides; sulphonylureas; and thiazolidinediones.
The biguanides lower blood sugar in three ways. They inhibit the liver’s normal release of its glucose stores, they interfere with intestinal absorption of glucose from ingested carbohydrates, and they are said to increase peripheral uptake of glucose.(continue)
Today, insulin is prescribed for both the Type I and Type II diabetics. Injectable insulin substitutes for the insulin that the body no longer produces. Of course, this treatment, while necessary for preserving the life of the Type I diabetic, is highly questionable when applied to the Type II diabetic.
It is important to note that neither insulin nor any of these oral hypoglycemic agents exerts any curative action whatsoever on any type of diabetes. None of these medical strategies is designed to normalize the cellular uptake of glucose by the cells that need it to power their activity.(continue)
…How many calories should I be eating? What’s the ratio of nutrients that will make me lose weight fast? What vegetables should I be eating for my blood type? Am I eating the right supplements? If you are not exhausted, starving, or constipated from these ridiculous plans then you are probably having a major headache trying to count and measure the fats, carbs, protein, and calories.
This is not health, these are fad diets that are only meant to capitalize on your confusion and make billions of dollars. They are nothing but the worst of science and medicine. If you are looking for a quick fix, or some gimmicky monthly eating plan then maybe this book is not for you. I’m here to give you a much deeper understanding of your body and your health. There is a much easier and simpler way that will bring you more benefit than any fad diet, eating plan, drug or surgery ever can, without any side effects. (continue)
Science in the field of food and agriculture has become very advanced, we are able to preserve things longer, cook things faster, and make things taste better. All these things require a heavy route of processing transforming otherwise healthy ingredients into Frankenstein like concoctions.
It is only the last few hundred years scientists began experimenting with chemicals on food, and only in the past 50 years we have really amped up the process with strong additives for preservation, color, or taste enhancement. Before that, people used to eat things completely unprocessed, and in its natural state. All the “Western” diseases like cancer, diabetes and heart disease as well as obesity were almost non-existent. Nowadays, millions of people die every year because of these illnesses. (continue)
Forget the fast foods and the microwave foods (loaded with a mixture of chemicals and toxic ingredients taking years off your life by stimulating inflammation, immune/hormone/metabolism imbalances, heart disease, diabetes, cancer, just to name a few). Let’s go back to REAL food and REAL water and allow our bodies to clean up, detox, and loose the weight once and for all! (continue)
Refined Flour, Pasta, Cookies, Crackers, Bread etc.
Refined white flour contains almost no natural minerals and vitamins. In particular, vitamin B deficiency from poor diet resulted in a range of illnesses that the Victorians called ‘wasting diseases’. And white flour at the time was usually laced with alum, which made bad flour look whiter.
According to the Daily Mail:
“[In modern times], the Real Bread Campaign, a non-profit pressure group, claims that bread has actually gotten worse since 1911 in terms of secret adulterants — enzymes that do not have to be declared on labels — still being smuggled into it. Today, despite the modern fashion for healthy eating, ‘nutritionally empty’ white bread accounts for more than 50 percent of what we buy.” (continue)
Refined Foods are Devoid of Nutrients
It’s important to realize that when food is refined, vital nutrients are destroyed. In some cases it’s questionable whether what remains is even fit to be considered food… at least if the term “food” implies something of nutritional value.
In terms of bread, once you remove the most nutritious part of the grain, it essentially becomes a form of sugar. Processed white flour, or “enriched wheat flour” or just “wheat flour” is missing the most important and nutritious part of the seed; the outside bran layer and the germ (embryo). (continue)
Why are high-carb diets so bad?
Contrary to popular belief, eating fat does NOT make you fat—carbohydrates, such as sugar and white flourdo. Your body has a limited capacity to store excess carbohydrates, but it can easily convert those excess carbohydrates into excess body fat. Any carbohydrates not immediately used by your body are stored in the form of glycogen (a long string of glucose molecules linked together). Your body has two storage sites for glycogen: your liver and your muscles. Once the glycogen levels are filled in both your liver and muscles, excess carbohydrates are converted into fat and stored in your adipose, or fatty tissue.
So, although carbohydrates are fat-free, excess carbohydrates end up as excess fat. (continue)
To Summarise: Too Much Wheat or Grain Gets Converted Into Fat
In other words, when you eat too much bread, pasta, and any other grain products, you’re essentially sending a hormonal message, via insulin, to your body that says “store fat.”
Additionally, increased insulin levels also:
- Make it virtually impossible for you to use your own stored body fat for energy
- Suppress two important hormones: glucagon and growth hormone. Glucagon promotes the burning of fat and sugar. Growth hormone is used for muscle development and building new muscle mass.
- Increases hunger: As blood sugar increases following a carbohydrate meal, insulin rises with the eventual result of lower blood sugar. This results in hunger, often only a couple of hours (or less) after the meal.
(Please Note: Due to the length of the article, I’m going to describe “Store Fat” Elements (according to Review copy) in very short form so that u can better understand. This is all about what you Reap, you will Sow!)
Yeast (living bacteria) currently used in breads is not the same healthy ferments or sourdough used much earlier in our history. The yeast currently used is a “science lab experiment gone wrong” type of product synthetically created in a lab through genetic modification. (continue)
Artificial Sweeteners – Splenda, NutraSweet, Aspartame
The belief that eating artificially sweetened foods and drinking artificially sweetened beverages will help you to lose weight or is in any way healthier is a carefully orchestrated deception. So if you are still opting for sugar-free choices for this reason, you are being greatly misled. (continue)
Trans Fats, Vegetable Oils, Margarines etc.
When the essential fatty acids are missing from the diet (essential fatty acids are very volatile and are removed from our foods to get a longer shelf life), cells have no choice but to substitute inappropriate fats (margarine, shortenings, fried fats, animal fats) into their structure, resulting in type II diabetes and even cancer. This makes cells brittle and hard like an eggshell instead of a healthy, soft, porous membrane. (continue)
Genetically Modified Soy
A new health craze has taken over, who hasn’t heard of the marvels of soy? The marketing bandwagon has touted soy as the next perfect health food for decades. In fact, its health benefits have been aggressively pushed in advertisements on national TV.
And from 1992 to 2006, soy food sales increased from $300 million to nearly $4 billion! That just goes to show that soy has fast become synonymous with healthy eating.
But could something that sounds so healthy be actually dangerous? (continue)
Farmed Vs. Wild Caught Fish
There are a few very important differences between wild caught fish and the fish found in your supermarket and restaurants.
Farmed fish are held in small pens, or cages, not being allowed the freedom of movement or feeding on their natural diet.
Farmed fish are much higher in fat content since they are not spending any time vigorously swimming through ocean waters or leaping up rocky streams like their wild brothers. Lazily swimming through crowded pens eating unnatural grain-based fish meal makes them far less nutritious, and even toxic.
Farmed fish have much more inflammatory omega 6 content which creates a heavy imbalance of omega 3 to omega 6 levels. Farmed fish have more than double the omega 6 content than wild species. The healthy omega 3 levels are also much smaller in farmed fish.
Studies have shown that farmed salmon accumulates far more cancer causing PCBs and poisonous dioxins than wild salmon. Tests on grocery store farmed salmon showed that they contain up to twice the fat and 16 times the PCB levels as compared to wild salmon. These toxins are stored in the fat and end up on your plate. (continue)
Coconut Oil – The Healthy Saturated Fat
You have probably heard for the last 60 years or so from health care officials and media that saturated fats are bad for you and lead to a plethora of negative health consequences like high cholesterol, obesity, heart disease, and Alzheimer’s disease. (continue)
Dark Leafy Greens
Pound for pound, dark leafy vegetables are the most concentrated source of nutrition of any food.
They have every vitamin, mineral, and nutrient you can think of like iron, calcium, potassium, magnesium, selenium, vitamins K, C, E, B, A, D, phytonutrients like beta carotene, lutein, zeaxanthin, even healthy fats like omega 3.
In more proof that food works better than prescription drugs, scientists discovered that patients who greatly increased their intake of food and veggies reduced their cholesterol by 25-30% – an amount comparable to what can be achieved with stain drugs. (continue)
Importance of Vitamins
1998 Nobel Prize winner Dr. Louis J. Ignarro proved that supplementing with vitamin C and vitamin E significantly reduces the risk of developing arteriosclerosis.
One study looked at Vitamin E and Vitamin C supplementation in relation to mortality risk in 11,178 people aged 67-105 who participated in the Established Populations for Epidemiologic Studies of the Elderly over a nine year period. The use of vitamins E and C simultaneously was associated with a lower risk of total mortality and coronary mortality. (continue)
Vitamin D – The Sunshine Vitamin
It is one of the oldest hormones on the planet and has been traced back 750 million years, being made by some of the oldest bacteria on earth. Vitamin D is made from something which many people are so keen on reducing; cholesterol! You skin absorbs ultraviolet radiation and with the help of cholesterol turns into vitamin D. Your body can never make too much vitamin D from the sun because a clever system is present which works to destroy any excess vitamin D that may be made.
In 2006, CNN ran a headline news story that stated a massive study proves that vitamin D terminates 50% of all cancers. Since most of the funding for TV comes from pharmaceutical companies, the story was quickly buried. I’m guessing you have never heard of this study, so here it is:
Lets imagine that there was a drug that eliminated 50% of all cancers; it would be worth billions of dollars, it would be on television, radio, newspapers, and magazines all over the world. So here we had CNN with the hottest story of the 21st century, and because of the revenues from pharmaceutical companies the story was buried. Again and again you see how much they really care about you. (continue)
“….Almost 50 years ago the mineral chromium was established as an essential nutrient at the federal offices of the National Institutes of Health by Dr. Klaus Schwarz. It was precisely for its role in blood sugar metabolism that this trace element chromium was established as essential.
A molecule named Glucose Tolerance Factor (GTF) that corrected abnormal sugar metabolism was found to be composed primarily of the mineral chromium. Dr. Walter Mertz, then an assistant to Dr. Schwarz, reportedly noted at that time in 1959 “Type II diabetes is not a disease. It is the lack of a natural ingredient, known as GTF Chromium.”….
….Chromium works together with insulin in providing sugar to the cells for energy. If chromium levels decrease then sugar delivery to the cells from insulin decrease accordingly.
Modern medical terms such as “insulin resistance” and “insulin sensitivity” should be replaced by “gross chromium deficiency”. It is not that insulin is “resistant” or lacks “sensitivity,” but rather that insulin is lacking a vital – in fact essential – component for sugar metabolism that is this mineral chromium.
Insulin is a transport mechanism. It is like a truck that transports glucose to the cell. At the cell destination there is an insulin receptor site that is comparable to a loading dock. This is where the glucose is unloaded and passed into the cell. Chromium rich GTF molecules are in essence dock workers that assist the sugar (glucose) from the insulin “truck” at the insulin receptor site “loading dock” into the cell. If there are less and less GTF chromium “dock workers” then the work of providing sugar to the cells for energy slows and becomes unproductive. A traffic jam of insulin “trucks” in the blood stream results in higher and higher levels of blood sugar as the problem of chromium deficiency increases with the passing of time.
Whole wheat and raw sugar from sugar cane are rich in chromium. The refining of whole wheat into bleached, white flour removes 91 per cent of that chromium. The refining of raw sugar into white sugar removes 98 per cent of that chromium. [This is why raw foods, even some high in sugar content, are perfectly healthy due to the added minerals, vitamins, and enzymes which are perfectly balanced to that specific food, helping it digest and absorb flawlessly into your body. As soon as any food is refined or cooked it loses some, or all, of the required elements and thus becomes not as beneficial as it was before] (continue)
A 12-week London study was recently conducted involving 58 type 2 diabetics with hemoglobin A1c (HbA1c) levels over 7 percent. Hemoglobin A1c is a marker for long-term glycemic control in diabetics.
After 12 weeks on 2g of cinnamon per day, study subjects had significantly lower HbA1c levels, as well as significantly reduced blood pressures (systolic, SBP and diastolic, DBP).
The researchers’ conclusion:
“Intake of 2g of cinnamon for 12 weeks significantly reduces the HbA1c, SBP and DBP among poorly controlled type 2 diabetes patients. Cinnamon supplementation could be considered as an additional dietary supplement option to regulate blood glucose and blood pressure levels along with conventional medications to treat type 2 diabetes mellitus.” (continue)
Conclusion of “7 Steps to Health and The Big Diabetes Lie Review” is as under:
Honestly, whether I remain part of this campaign or not, Truth must need to be delivered with full essence. The contents, I rendered above may be violating the policy of author or e book product page, but believe me or not I could not pull my hands off from it, and tried my level best to encourage you, WHY YOU NEED THIS BOOK, as it is as essential as you breath.. You are victim of carelessness on your part and from Drug lords, who can throw any one in mired of repulsion for their mean profit…
Whether you are diabetic or heart patient or entrap with any other diseases, The research contents of this book is must have with you all along… (Decide yourself).
(Review copy consist of 19,325 words, in my article total words counts are nearly 3650, the E Book consist of 25000 or above may be ….. So comprehend yourself, how can someone with such Repository of Research and Information or Remedy and Cure can let go off: (Decide yourself)