Just wanted to notify everyone that has diabetes. Some states
automatically suspend your drivers license for having Diabetes. You
are supposed to report it to the DMV that you have diabetes. I did
this and now I am having to fight to get my drivers license back. I
didn’t have an accident or anything happen for them to suspend it.
They said it is because of me having Diabetes. Just wanted to let
everyone know
(General Information and an Overview)
THE CAUSES
The causes of Diabetes have been identified by Research
Scientist and Naturopathic Doctor, Hulda R. Clark, Ph.D., N.D.
In all cases of diabetes, the Diabetic will have: 1) a parasite, the
Pancreatic Fluke (Eurytrema pancreaticum); 2) a virus (believed
to be carried by the fluke) and 3) a fungus (sorghum mold)
located in the pancreas and/or islets. The problem with the
production or utilization of insulin will result mainly from these
three pathogens in the pancreas, although impaired liver
function will normally be involved as well. The liver will be
burdened with other parasites, pathogens and toxins, as well as
numerous uncalcified cholesterol-type soft stones that can be
easily purged without surgery.
The development by Dr. Clark of highly sensitive and accurate
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This will be my first Lent since diagnosis. Unfortunately, most of my Lenten
(meatless) recs are rather high carb.
Any diabetic Catholics with suggestions?
Jeanne Phillips
Tips that’ll do your heart good
Published February 26, 2003
Dear Abby: February is devoted to “matters of the heart.” As president of the
American Diabetes Association, I offer this message to your readers and to the
17 million Americans with diabetes: The “heart matters” when treating diabetes
— much more than people realize.
Two out of three people with diabetes will die from heart attack or stroke
unless they manage their blood sugar, blood pressure and cholesterol. The
following are the ABCs of diabetes:
A: ALC, the test that measures average blood sugar over the past three months,
should be less than seven, and checked at least twice a year.
B: Blood pressure should be below 130/80 and measured at every visit with your
doctor.
C: Cholesterol (LDL or “bad”) should be below 100 and checked once a year.
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Bruce the solution to your gas problem seems simple to me…don’t eat
it. As for your ankles, sounds like gout to me, its very painful and
always attacks the joints. I had it in my feet too, the pain was
excruciating. JOHN
As you know, I’ve been experimenting with alternative flour pastas (whole wheat,
bean/nut flours, etc.) Last night I made rye pasta. I used 2/3 cup each white,
whole wheat, and rye flour, as well as 2 tablespoons whole caraway seeds. It
came out well and only raised my BS a little. HOWEVER, starting a couple hours
after eating I started getting GAS. Not so much the pressure and bloating as. .
. .well, lets just say I wish I had a dog to blame it on! I’ve never had that
reaction to rye bread, so I don’t know why rye pasta should cause it. Any
suggestions as to how one could stop it?
Second, I am getting dreadful pain in my ankles, to the point where it is hard
to walk. Oddly, I can pedal my bicycle OK, but when I try to stand and
walk–YEOW!!
ESTHER - B12 - marion
Have you thought of trying the methylcobalmin transdermal
cream. We give
this method to our grandsons as I couldnt come at the needles
for them.
Our compound chemist said he can make the B12 transdermal
stronger to bring
it up closer to the range of the needles. There is also the
SUB-LINGUAL
drops that you put under your tongue and drop really really
slowly. You can
buy the drops in Methylcobalin from VRP in USA.
Coastal Compounding in USA do the transdermals but you can
probably get your
compound chemist locally to do that for you. If your in USA you
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Several people asked me for more details about what I’m doing with the pasta
machine, including recs.
The pastamaker calls for two cups of flour and about 1 cup liquid (a mixture of
olive oil/water or olive oil/water/egg; the proportions are according to the
marks on a special cup that comes with the machine.) So far I have used all
whole wheat flour; equal parts whole wheat and alternative [bean/nut] flour (not
a success), and 1 cup whole wheat to 1/2 cup each white and alternative.
I have served it the following ways:
1. Take 1 lb. ground lamb. Mix with 1 cup flaxseed meal and 1 egg. Form
meatballs and set aside. Heat non-stick skillet; spray with olive oil. Sautee
chopped onions with garlic, ginger, and hot pepper paste. Add meatballs and
brown. Pour over 1/2 bottle rasberry vinagrette dressing. Stir. Cover and
lower heat and let simmer. Meanwhile, cook pasta according to directions.
Drain. Add to skillet and toss. Serve with salad.
2. Take 1 lb. ground beef or turkey. Sautee onions and garlic/ginger/hot
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As I told you earlier, I got a pasta machine for Christmas, only it was
backordered and only just arrived. I’ve been experimenting with it.
First I made whole wheat pasta; my BS stayed at around 100.
I made some with almond flour. I tried all almond flour, and half almond/half
whole wheat. In neither case did it come out right. I tried then half whole
wheat, 1/4 almond flour, 1/4 white flour and it came out well. It was also very
tasty and my BS stayed at around 100.
I then tried urad flour and then chickpea flour; again, BS stayed at 100.
Last night I tried millet/spelt (two names for the same thing.) BS went up to
138! (EEK!) I won’t be trying THAT again.
Next I’ll be trying with lentil flour. Will let you know what happens.
Hello,
My dog got diagnosed with diabetes last August, and I am learning abut
the disease. I give him 2 Humulin L (slow and long acting) shots
twice a day, about 12 hours apart.
I have been instructed to gently rock the insulin bottle slowly back
and forth until the white bottom is thotoughly mixed in the liquid. I
do that for 30 seconds with each injection, but I noticed that when I
get to the bottom 20% of the bottle, my dog stops eating. After I get
a new bottle, within a week, he back to normal.
My question are the following:
- Why do you have to shake the Insulin bottle slowly? I am doing it
gently, but maybe I’m doing something wrong.
- Am I rocking the bottle too long? Is the medicin losing its
strength? Or am I not shaking it long enough, and the insulin is
staying at the bottom, and when I get to it, my dog is getting an
(more…)