Intro to the Healthy for Life series

Hello and welcome everyone.
First off, thank you for taking the time to visit my blog. I pray it will help you become a better and healthier you. At first, the information I post here will be that of doctors and other medical professionals that I am referred to in my current studies (as well as my curricular hobby of reading books outside my study guide). You may even find, or even participate, in my future school projects so please stay tuned.
Next, let me introduce you to a really great book I've just read called, "Healthy for Life", by Ray D. Strand MD (with Donna K. Wallace). I am planning on dedicating my next 13 or so posts to briefly discuss the contents of this book. Though, I will be using my own words and with my own comments as to not plagerize or violate it's copyright infringements (I will also be keeping it as brief as possible). Though, I urge you to buy this book for yourself and later we can discuss it in more detail privately. I have provided a link to his website where you can order his book; http://www.healthyandleanforlife.com/

Disclaimer: I am not in any way associated with Dr. Strand's products or company affiliations. Though, his insight on nutrition is universal and can be applied to anyone.

Take Care and God Bless

Friday, September 26, 2008

Being Healthy for Life - Lesson 5

Hello everyone yet again to my blog. Thank you for your patronage. I truly hope you will stay with me till the end (and beyond). This is not only a project I am working on but the beginning of a practice that I pray will be able to help many (I'll be just as happy if I can at least help one person get through their health challenges/sickness).

One to lesson 5 where we will discuss how we get this Metabolic Syndrome I (among others) have dubbed as
'The Phantom Syndrome'.


It's also widely known as "Syndrome X". Why do I call it a phantom? Well, many degenerative diseases as well as obesity can be seen and felt. The addictions that lead to this syndrome, however, creep into our lives. Hiding in the shadows waiting to strike, some may even deny of their existence. That is, of course, until it has done enough damage to your body that now it has become very visible. That is what I wish to write about in this lesson. Many don't take this danger seriously enough and that concerns me.

Extreme rises and extreme drops (both at unnatural levels that the body isn't used to) is abusing our insulin production. This is the phantom's power, the core of this syndrome. In this lesson, not only will you see how this abuse can cause this syndrome but you will also see the consequences to your body. This all doesn't develop overnight you know. It can take years of negligence on our part through our constant abuse on our body. There is hope though. No matter how severe the consequences are, they are reversible and preventable. Many people mistaken some symptoms of this syndrome to a "a naturally slower metabolism" due to aging (or they may even blame their thyroid gland). Let me get something straight, this is not a genetic disorder.

Here are the stages of insulin resistance and how this mysterious phantom does his dirty work;

Stage 1 - Insulin Abuse

Without even knowing it, we could be spiking our blood sugar over 4 times a day. By now, I hope we all know what this does to our body. Let's take a quick look just in case. Insulin (fat storing hormone) is released in large amounts and glucagon(fat burning hormone) is suppressed. This is abusing your pancreas and preventing it from doing the job it was meant to do. The first victim of this abuse is our arteries, especially in our capillaries(smallest arteries; this is where the oxygen and nutrients in the blood supplies your cells with what it needs). The high sugar levels in our blood irritate these arteries and inflammation occurs due to our body's natural response to irritants, infections and injuries. This creates endothelial dysfunction, these arteries no longer function properly.
The Glycemic Stress Concept: Caused by the elevated numbers of free radicals created by all that sugar in our blood. These charged oxygen molecules damages the sensetive lining of the fine capillaries. In regards to this lesson, let us focus on the capillaries in our muscles. In our last lesson we learned that the muscles normally absorb 85-90% of the glucose in our blood and use it as fuel. These fine capillaries become inflamed which causes them to constrict and thicken. When these capillaries constrict, there is less room for anything to get through thus making it difficult for insulin in your blood to pass into the fluid around the cell. A little reminder, insulin is the key that allows sugar (glucose) to enter the cell. The scary part is, this is happening to every one of your capillaries every time you eat a high-glycemic meal or snack.

Here's a fun fact: It has been theorized that there is a total of approximately 100 thousand kilometers of blood vessels (most of which are capillaries). Pull them out and stretch them end to end (do not really try this at home) and you can circle the earth at the equator 2.5 times! Can you imagine what years of this sort of abuse will do to them and your body?
Here's the answer: Stage 2.

Stage 2 - Beginning of Insulin Resistance

With constricted capillaries in place, this creates a virtual barrier in which the insulin can't be transported to the insulin receptor sites of the muscle, fat and liver cells (Importance of the Endothelial Barrier for Insulin-Diabetes Journal 42:1469-1473, 1993). These cells are expecting food (glucose) and without insulin, they cannot absorb the sugar flowing right by them. A signal is sent to the beta cells in the pancreas to produce more insulin. Still not getting through that tight space? Well happens now? It will keep pumping out insulin so it can try to hammer it's way through the inflamed capillaries. Insulin levels now become permanently elevated. The medical term used for this is called "Hyperinsulinemia". Welcome to the early signs of the one and only "Insulin Resistance". "I hope you don't enjoy your stay". Now that hyperinsulinemia has begun, events start to take place in your body in a domino effect. These changes cannot be stopped without significant lifestyle changes.

Here is a simple blood test that you could have your doctor perform that will tell you if you are anywhere near being insulin resistant. Test for triglycerides and HDL cholesterol. Once insulin levels rise, your tryglicerides will rise as well though your HDL levels will drop. Dr. Strand recommends a ratio of 2:1 (Triglycerides:HDL). Anything higher is a sign that you are developping hyperinsulinemia. As if that wasn't enough, at this stage is where central obesity starts to show itself. Another test you can do yourself is to regularly measure your waist (1 inch below belly button) and note any increases.
You may not feel different during this stage, which is why this "phantom" is so elusive and dangerous. You probably won't even notice any changes until you enter stage 3.

Stage 3 - Full-Blown Metabolic Syndrome (Syndrome X)

As time goes on, your body becomes more resistant to insulin ... which signals your pancreas to pump out more and more insulin to compensate. These elevated levels may lead to some dramatic metabolic consequences:

a)High Blood Pressure
This is the first visible sign of full-blown metabolic syndrome and is treatable by doctors (the symptoms not the cause). Insulin resistance which results in hyperinsulinemia is known to cause an increase in your absorption of sodium in the kidneys which inevitably leads to fluid retention. This will participate in raising your blood pressure. Hyperinsulinemia has also been known to stimulate your sympathetic nervous system (I apologize for all the medical terms but it is necessary to emphasize the importance of this lesson ... please bare with me) which will cause additional constriction of your arteries and, in turn, raise your blood pressure.

b)Dyslipidemia
This is a pattern commonly seen when metabolic syndrome is concerned. The pattern consists of elevated triglycerides, decreasing HDL cholesterol and elevated VLDL (very-low density lipoprotein) cholesterol. VLDL particles are very dangerous companions to have swimming in your blood stream. They can cause further damage to your arteries as they can very easily oxidize.

c)Increased Fibronogen Levels
To put it simply ... The higher these levels are, the easier one tends to "clot" (much easier than we normally should. This increases our risk of heart disease and strokes,

d)Cardiovascular Disease
A heart attack may be the first time you realize that you have a problem with insulin resistance. Unfortunately, one third of the time, the first heart attack or stroke will kill you (and those are only to weapons in it's artillery. This definately can cut precious years to our lives and hurt the ones you love. Do not let anyone try to sugar coat this disease, it should be taken very seriously.

Stage 4 - Diabetes Mellitus (Type 2)

Unlike God, your body is unforgiving. All this abuse will take it's toll on your body. You will realize this when one day your doctor sits you down and tells you the bad news, "{Enter your name here}, You have Type 2 Diabetes". Let us compare your complicated body to a simple balloon. As you blow air into the balloon, it will adapt to the increased pressure by expanding itself. Though, in the long term, as you keep blowing air into the balloon the latex material it is made of can only stretch so much until it pops (regardless of it's ability to adapt). The "air" in this analogy is sugar and the "latex material" is your pancreas (the balloon is your body). Your pancreas just cannot keep up this high volume production of insulin and will eventually fail (your pancreas' beta-cells just give up due to exhaustion). Blood sugar now begins to rise and type 2 diabetes is starting to make itself confortable in your way of life. Not only are your beta-cells exhausted due to this overproduction but it is also under constant attack due to glucose toxicity.

During my research, I came across a great diabetes awareness site for young children and teenagers. If your child or teen has been diagnosed with either Type 1 (Juvenile Diabetes) or 2 (Adult Onset Diabetes) , this is an excellent site to get them started on the right track. If they have specifically been diagnosed with Type 2 diabetes (or you are or know an adult with this disease), I encourage you to stay tuned to this blog and/or buy the book I based these lessons on. As I already mentioned, I am not a doctor so I highly recommend that you listen to your doctor and do exactly what he or she says. Though, at the same time ... keep reading, I am sure you won't be disappointed.

Some people are genetically less prone to damage to the pancreas due to insulin abuse. It just keeps on pumping out insulin as needed. "Lucky them?", you might ask? Not really. We cannot forget the fact that sugar spikes in our blood stream are still damaging your arteries thus increasing their aging process. These people may be safe from diabetes but not from other degenerative diseases (Such as Cardiovascular disease).

An important note is that insulin resistance is one of the primary causes of central obesity, also known as "Killer Fat". Stay tuned for our next lesson where you will see just how dangerous this fat can be.

Until then, here is a little video I found that can be considered a comedic attempt to a trailer for our next lesson.

Take care and God Bless everyone of you!
With compassion,
Frank Musulinaro


Thursday, September 18, 2008

Being Healthy for Life - Lesson 4

Hello once again everyone. I'm glad to see you back here for more information that may help you live a happier and healthier life. Please feel free to comment on any portion of the past or any future lessons. I am here to help in any way I can.

This week's lesson will answer a question that some of you may have on your minds after reading the first three lessons (I know I did when I read the first three chapters):

"How did I Become a Carb Addict?"


I must admit, I am not perfect. This addiction also affect me (a very sweet tooth), though, I am taking the steps to reverse this addiction). Hopefully you will want to do the same thing too once you are done reading these lessons. This craving affects more people than you think. Just look at the food available in grocery stores today and all those countless restaurants and commercials popping up everywhere (not to mention the vast variety of candies, chocolates and chips). You are not alone. As I am typing this, I am eating a sweet piece of chocolate cake that my wife got for her birthday at work (3rd cake in one week). Why? I just "felt" like it. I wasn't really hungry. I've got some work to do too. It's not a quick process so do not worry and don't give up. Take your time and most importantly, continue reading this and all future lessons, we will help each other.

The carb cravings that lure and tempt us like a bee to pollen will always pull us back to our old eating habits, no matter what the current "Diet of the Century" we go on. If you want something to change, you have to change something. In this case, we have to change our lifestyle choices. Diets do not change our lifestyle, they just give us a false sense of hope by helping us lose weight until we decide to end the diet (due to lack of funds or lack of will power). In a future lesson, I will expand on this and write about a few diets and why they cause more harm than good. No matter how you look at it, our addiction anchors us to our eating habits.

Most people don't truly understand how addictive sugars and high processed foods can be. I have two children of my own; And since I started reading this book, I noticed that when we gave cookies or cake (Etc) to them they would get great rushes of energy only to have them hungry for more junk a little while later ... Oh and they become very cranky too if they don't get more. I already explained what happens when blood sugars are too high or too low. Our body controls blood sugar using a hormonal system containing insulin and glucagon. Before I continue, let me just quickly review some common terms I will be using:

Carbohydrate (Carb): Chain of sugar which is released in the body at different rates
Glucose: Your body's primary and favorite fuel source (especially the brain)
Glycogen: Readily available glucose stored in the liver and the muscles

Insulin:
  • Fat storing hormone secreted by pancrease
  • Aids in the transport of glucose from the blood to the muscles, liver and fat cells
  • Doesn't transport glucose to the brain, sugar passes on it's own to the brain
  • Ensures that the glucose is either used by each cell or stored as glycogen and fat
  • Constant high levels of insulin encourages an environment in which glucose is converted to fat and then the cell holds on to stored fat like a sponge
Glucagon:
  • Fat burning hormone secreted by pancreas
  • Stimulated by the intake of protein
  • Prevented from being released by the intake of carbs
  • Makes your liver, your muscles and the fat under your skin release some of the
    glucose stored there when your sugar levels drop too low (balance).
  • Takes the stored fat and breaks it down into sugar - thus a "fat-burning" hormone
Here is a quick video explaining the impact of insulin in our body and why it is called the "Fat Burning" hormone:


The trick is to keep these two hormones in balance by eating a balance of protein fat and low-glycemic carbs. Now here is the focus of today's lesson: "Why many of us are trapped in the Carb Addiction cycle". To explain, let me give you a quick overview of what happens in our bodies after a high-glycemic meal:
  1. Insulin shoots through your blood stream to regulate the spike in blood sugar
  2. Glucagon, fat burning hormone, is held back
  3. Ridiculous level of insulin directs the excess sugar to your muscles, liver and fat to be either stored as glycogen reserves or "FAT"
  4. Your insulin does a very efficient job at wiping out the blood sugar that it does it just as quickly as the sugar got in there in the first place.
  5. The levels of blood sugar are now lower than it was before the meal took place.
  6. Your system goes into ShoCk due to the drastic loss of sugar that it desperately needs.
  7. To get the blood sugars back to normal your body releases cortisol (stress hormone), adrenaline, growth hormone and glucagon
  8. Blood levels are brought back to normal
  9. Your body is now in the "uncontrollable hunger" stage in which it demands another high glycemic fix.
  10. The cycle continues and the addiction begins
Dangers of prolonged release of cortisol in the body (see about.com):
  • Impaired cognitive performance
  • Suppressed thyroid function
  • Blood sugar imbalances such as hyperglycemia
  • Decreased bone density
  • Decrease in muscle tissue
  • Higher blood pressure
  • Lowered immunity and inflammatory responses in the body, slowed wound healing, and other health consequences
Insulin Abuse:

All these blood sugar spikes really work your pancreas to levels it wasn't meant for (kind of like lungs weren't meant to process constant "smoke" abuse ... but that is a whole other blog series). Your body adapts to these spikes, of course ... for a while anyways. We're abusing our pancreas' ability to secret insulin. How does it repay us for our "kindness"? Well, that's simple. It turns excess glucose into fat. This abuse turns into a very dangerous addiction.

Your brain needs sugar, so trust it to do whatever it takes to get that glucose it needs to function.

On the flip side, here is a quick overview of what happens in our bodies after a low-glycemic meal:
  1. Sugar is released slowly and consistently into the bloodstream.
  2. The muscles get the glucose they need (85-90% of the glucose in your meal)
  3. The fat cell and liver takes the rest
  4. Both glucagon and insulin are released into the system
  5. The fat created by the remaining 10-15% glucose is broken down immediately after being created.
  6. The best part is that you shouldn't feel hungry for hours.
To conclude this lesson, I offer you these two music video clips and a picture (from a fast food commercial) to get you to reflect on what kind of society we live in today. The first video was actually a real music group (2003) from the United Kingdom called the "Fast Food Rockers". The second is a "Wierd Al Yankovic" song called "Eat It" (A parody of "Beat It" from Michael Jackson). This song will show you how saturated our culture is with junk (processed) food.
That's it for me this week. I hope you enjoyed it.

God Bless you all!
Take Care
-Frank Musulinaro-


"Fast Food Rockers"


Friday, September 12, 2008

Being Healthy for Life - Lesson 3

Welcome back everyone and thank you for your continued support. Hope some of you haven't given up hope in understanding this great secret ... the best is yet to come. Just a little disclaimer before I continue; Some of you may think that I do not like doctors due to the fact that some phrases within these lessons seem to smack down on our medical community. Nothing can be further from the truth. I totally respect doctors and what they do for us. I may have had some bad experiences with some of them but in general they are here to help us. After all, doctors were intended to help us in emergency situations and to cure diseases ... most haven't been trained in preventative medicine (preventing the disease before it occurs). Due to this fact, they are overwhelmed with preventable diseases and not to mention all those common cold cases that seem to fill up the emergency rooms. In my future practice, I plan to work hand in hand with doctors so we could improve our society's medical bottleneck (and I am not alone with this quest).

On to Lesson 3: "The Glycemic Index"

Now I know the first thing on some of your minds, "What in the world is that?" (some of you may be saying something else, but I am trying to keep this blog clean). Bare with me everyone, once this lesson is over, you will know all about this index and how it could help you. If it doesn't, then I have failed you, though, you can always ask me for clarification.

Here are a few staples of today's "most wanted" staples in our society: White bread; Potatoes; White flour; Pasta; Rice; Can you imagine someone asking you to give up any of these items for a day? You'll have better luck convincing a smoker from skipping a day. Try giving these foods, as well as other processed foods for a day or two and you'll notice your body screaming for this "sweet nectar of life". You know by now that your body absolutely needs carbohydrates in order to survive. Both the body and especially the brain needs the glucose in these carbs to function. If your body's concentration of glucose is less than or equal to 40 mg/dl (milligrams/deciliter) you can become confused, lethargic, have a seizure, go into a coma and even have a significant amount of brain cell death. This is where the dilemma occurs: "If our body needs this glucose so much, why are you telling me that they are bad for me in the first place?". Just like there is good and evil in this world, there are good carbs and bad carbs. The latter can be extremely addictive, even more so than drugs. Here's where the "Glycemic Index" comes into play.

What is the Glycemic Index? To put it briefly, it is a system that rates how fast carbs break down into glucose and ent er the blood stream. The old theory was (and in some places still is) that the rise in our blood sugar is based on the length of the sugar's molecule chain as well as the complexity of the sug ar being consumed (Complex Carbohydrates vs. Simple Carbohydrates) .
For example, we no w know that white bread and patatoes can spike blood sugar (more than your regular table sugar) as opposed to when they were thought to be safe due to the fact that they were complex carbs. This puts the whole food pyramid into question, especially since it is highly recommended to diabetics (also referred to as the Diabetics Food Pyramid - Click here or view the pyramid on the left).

Now here is what the food pyramid looks like for those who do not have diabetes (note: I did some research and noticed that the USDA now have a new revised food pyramid that still doesn't quite get it ... but it is a little better than the old dinosaur of a model we use to have ... check it out and compare: New: vs. Old: )

Many countries, including Canada, have accepted this Glycemic Index into their mainstream society. Though, the US medical community still remains generally opposed to this concept as it remains controversial. With this new concept, one can wisely choose foods that will allow us to avoid the dangerous addictions of Carbs.

Before I continue, I'd like to introduce to you a Pharmacist/Author (named Sherry Torkos) that I've come to admire in my studies. She will give you a general overview of the Glycemic Index (consider it a review of what we've just covered - any video on this blog will not be more than 4 minutes so I urge you to watch them before you continue):



Another video that I would like to show you is one that will briefly explain what contributes to this Glycemic Index:



You are aware by now that white bread (and any product made with white flour) is a major contributor in spiking one's blood sugar levels. Though, you might be surprised to hear that whole wheat flour falls into the same category. One might think that these flours are good for us due to the fact that they originally come from plants. Well, our history tells us that they once were good for us. That is, until the modern world decided to remove the core and shell (bran) from these grains ... both of which are used to slow down the absorption of the sugars/starches within. Why did they do this? One reason is to ensure the end product's storage life. The second is that both whole wheat and white flour is used to make all those yummy things we've come to know and love (ie. white bread, donuts, cakes, cookies, pastries, pizza crust, etc). Every wonder why these finished products are so fluffy and light? You got it ... the process of making these items nice and fluffy cannot be complete without at least one of these flours. Try making one of these delights with a more coarse flour such as Coarse Wholemeal Flour, Rye or Oatmeal. You might find them a little harder to chew (and they won't look as pretty).

Here is what a whole grain looks like, during processing the Wheat bran and the germ is removed and you are left with the starchy endosperm:
And here is an imaging showing what happens during grain processing:
If you want to learn more on how grains are processed and why, feel free to go to this informative website: The Grain Chain . In conclusion to this section, you would be better off eating tablespoons of sugar rather than this processed flour. Now let us move on with our lesson.

Whole foods are considered as low glycemic. The official definition of a whole food is food that has undergone very little processing and has been grown or produced without the use of synthetic pesticides or fertilizers (MSN Encarta). In other wordsm these are foods found in their natural state (such as apples and celeri) or that have been prepared with minimal processing or preperation (steamed carrots). The more processed the food, the higher it's glycemic index.

Fiber contained in a food (such as bran in grains) can slow down the absorption of carbs this food may contain (such as the starchy endosperm in the grain). It makes it harder for your body to convert carbs into glucose.

Starches: There are two types of starches ... Amylose and Amylopectin. Amylose is digested more slowly (ei. basmati rice) than Amylopectin(ei. white rice contains a lot of this starch).

Raw foods have a lower glycemic index compared to cooked foods of the same variety (cooking process expands the starches in these foods ... also know as "gelatinazation" making them easier to digest and absorb). Don't overcook your foods as heat is not your friend. Try undercooking your pastas and eating them like the italians (including me) do ... "al dente" rather than mushy. Also, try steaming your veggies rather than cooking them.

To end this lesson on a good note, let's talk about the glycemic index's little helper .... "The Glycemic Load"; http://www.blogger.com/www.nutritiondata.com has this to say about glycemic load:

"Although most candy has a relatively high Glycemic Index, eating a single piece of candy will result in a relatively small glycemic response. Why? Well, simply because your body's glycemic response is dependent on both the type AND the amount of carbohydrate consumed. Glycemic Load is calculated this way:

Glycemic Load = Glycemic Index/100 x Net Carbs
(Net Carbs are equal to the Total Carbohydrates minus Dietary Fiber)

Therefore, you can control your glycemic response by consuming low-GI foods and/or by restricting your intake of carbohydrates."


Simply put, this will provide a better picture of one's response to food. The higher the glycemic load, the quicker the body absorbs the glucose ... thus spiking the blood sugar and so forth. Does this mean that you have to perform complex calculations every time you want to eat? Absolutely not! This is a general guide to help steer you in the right direction, start by checking out your favorite foods.

My wife and I actually copied out a sample list (found in Dr. Strand's book) and gave it to my father-in-law when his doctor told him that he was at high risk of developing diabetes (blood test - sugar levels) a few years ago. He took it slowly and eventually he knew how to recognize which foods were good for him and which ones weren't. I'm glad to say that he never developed diabetes. That was before I did the research that I have done up to now. I pray that these lessons will help at least one person out there get out of their health situation. This list can be found in many books (such as Dr. Strand's). Though, here's another one of my favorites, "The GI Made Simple" by Sherry Torkos. There is also a website that you can consult which has a pretty big list to get you started -> http://www.gilisting.com/.

Here is a quick tip that may help you get started. If you know you are going to eat something in a meal that you are sure is high glycemic ... there is something you can do to slow down the absorption of the sugar. Good fats (such as that found in olive oil) will slow down gastric emptying thus lowering the glycemic index of a meal.

In conclusion, the glycemic index and load is only one factor to consider when choosing your foods (don't get discouraged, it's simple). The nutritional factor is important as well. Just use common sense, for example try eating a tomato instead of sucking down a ketchup packet. This concept will be simplified and applied more clearly in a lesson further down the road. Just hang in there and let me know if your confused or just want me to clarify something for you. Don't be shy, I'll answer any and all e-mails coming my way (if I get too many, I will get to them all ... even if it takes a while to get to yours, you will get an answer ... I want to help)

God bless you all and take care of yourselves.
Yours truly,
Frank