Diabetes has exploded into an epidemic. A new study has found that one third of Americans are now Diabetic. Many don’t even recognize the symptoms of diabetes. They believe that sudden flash of heat on their face after a sweet is just calories. They think that the numb feet and hands when they awake in the morning is just an aging heart not diabetic neuropathy.They may note pain over the kidneys, only they’re sure it’s just a sprained lower back --after all the number one pain statistic is bad backs. They don’t notice their thirst and frequent urination at all. But someone who has had twenty years of the munchies, to the point he thought he had a tape worm, and suddenly isn’t bothered by low blood sugar…that person might think the dumbest thought of all. That he’d gotten better. Actually he got worse. He has ridden his low blood sugar nag through the foot hills of the munchies, sweet eating his way to the peak of the Pancreas mountain. Now he looks out over DIABETES VALLEY but with no sense of location. He’s lost his munchies but that’s not terrific. From here on in, it’s downhill. He’ll soon be moving out onto Diabetes Death Valley from which no man returns. He’ll never think anything is wrong but it is. A big something is wrong. Diabetes can be fatal – result in failed kidneys, blindness, gangrene and amputation of limbs. 

What brought a well fed nation to an epidemic of usless pancreases is COMMERCIAL FOOD MARKETING, “SHELF LIFE” Mankind tinkering with food. God done it right, it didn’t need fooling with. Babies started on highly sugared baby formula all grow up to be diabetics because they develop the gigantic sweet tooth and can’t stop with sugar. They move onto quarts of ice cream, cokes with every meal. Show a sick pancreas booze and it’s in hog heaven.

Show a sick body any chemical, it’ll suck it up. Basically all the food in the marketplace is denatured. The minerals in agri farms have 1/ 14th of the minerals in veggies grown on real soil. But who needs life? The shelf life requirements of agribusiness and food manufacturers requires death. Solidly DEAD food sits on a shelf it doesn’t change. Vendors like that.

Then, feed an entire nation denatured food, throw it in a microwave and chow down on what a rodent wouldn’t eat you get illness. They should test market their products on rats. Rodents want real food, not this denatured stuff that has shelf life. They want stuff so fresh that it dies if you leave it in a box on a shelf.

Some experts allege that the diabetes epidemic has come from bad dietary advice like ‘drink plenty of milk.’ Milk is engineered for baby cows, not humans. It’s full of sugars, on its own. Before you flavor and sweeten the yogurt or milkshake. So Food consumptionand marketing are absolutely the causes of this disease. But now you know the cure. A high mineral, organic, healthfood diet, returning to natural foods, eliminating sugar and alcohol would be the key to maintaining healthy pancreatic function.

Diabetes and pancreatic failure are preventable.

• Only 1% of the pancreas is devoted to handling sugar (carbohydrates) in the diet.
• Your body only keeps less than 1 teaspoon of sugar in your bloodstream. More and you are Diabetic!
• 99% of the pancreas is designed to handle protein and natural fat.
• Neither protein nor natural fats get stored as excess body fat.
• Low-fat, low-calorie dietary advice (BAD ADVICE,) is partially responsible for increasing sugar and trans fat intake immensely overthe past 60 years.

 We’ve been feeding ourselves a diet opposite to what our pancreas and other digestive functions are designed for. Is it any wonder Diabetes, obesity and other health conditions are running rampant! Making carbohydrates (sugars in both the simple or complex forms) the foundation of a so called “healthy” diet, has created pancreatic failure in a huge percentage of the population. An incredible 30% of Americans are Diabetic (Diabetes Care, June 2006) when pre-1940 there was NO type II Diabetes. Even
though other factors have been blamed for Diabetes, including genetics. The only role genes might play in becoming diabetic is an inherent weakness in the organ, which may be the direct result of inferior nutrition in the family line or in the mother prior to and/or during pregnancy. It is important to note that unscientific information regarding Diabetes runs rampant. Web sites and publications devoted to Diabetes information will state that eating sugar/carbohydrate foods doesn’t cause Diabetes. But they are dead wrong, and until a change is made, millions more will fall victim to this disease by following harmful, misleading dietary advice!

According to Catherine Cowie, director of the diabetes epidemiology program at the U.S. National Institute of Diabetes and Digestive and Kidney Diseases, 19 million Americans have type 2 diabetes, while 26 percent have a precursor to diabetes called, “impaired fasting glucose.”(1) It’s actually much worse! One third of Americans is now Diabetic. This is astonishing, especially whenDiabetes didn’t even exist prior to 1940! Says Dr. Nutrition: “Personally, I have many clients with Diabetes who follow my advice and see amazing results. With their doctor’s supervision, many of them are able to reduce or even stop using their medications. This is simply because they are reducing Carbohydrate (sugar) in their diet and getting essential nutrients
that support their health in a variety of ways. Bottom line, the more sugar you eat the more insulin you need. Insulin is the “fat storage hormone.” That’s why some diabetics eat lots of simple and complex sugars, use lots of insulin and are overweight, while others eat smaller amounts of carbohydrates, use less insulin and remain thin.

For everyone looking to improve their health and reduce sugar/carbs in their diets, the Essential Fatty Acids I recommend are crucial. Not only are they vital for healthy cellular structure, brain health, energy and as a shield against disease, they also provide appetite fulfillment. The main benefit being a serious reduction in sugar/carb cravings! How do they accomplish this? Simply by providing your body with the nutrition it’s begging for, thus turning off that hunger switch that makes you constantly crave foods that aren’t good for you. Eating carbs only makes you want to eat more carbs. But giving yourbody EFAs (essential fatty acids) silences those cravings. You’ll eat less carbs and crave the most nutrient- rich foods instead. The difference is like night and day. If you think that “carbohydrates give you energy,” then answer this: How can I eat 2 whole wheat bagels and 20 minutes later feel EXHAUSTED? I call it “energized for SLEEP!” That’s what carbohydrates do UNLESS you are immediately intensively exercising, which most of us aren’t.An important note about exercise: You will get a much greater benefit by avoiding carb-loadingbefore working out. If you’re looking to lost body fat, you don’t want your body using the carbs forits energy during workout - you want it using your stored body fat. It will choose the carbs before the body fat, keeping you from burning away the fat you’re trying to lose. I recommend avoidingall carbs 2 hours before to 2 hours after you workout. And be sure to take a couple of EFA capsulesabout 20 minutes before workout. You’ll get greater endurance and much faster recovery time with the EFAs! (essential fatty acids.) And eat the right foods: salads, vegetables, fruits, whole grains, fish, beans, poultry and other meats. Don't eat a lot of sugar, honey or molasses. Eat foods made with whole grains instead of white flour.Rest assured, there is help for you if you’re Diabetic, and if you’re not, just think you may be one day,it is absolutely preventable.*


Low-Carb Recipe: Island Spice Chicken

1 cup finely chopped white onion
1/3 cup white wine vinegar
6 green onions, finely chopped
6 cloves garlic, minced
1 habanero or serrano pepper,* finely chopped
4 1/2 teaspoons olive oil
4 1/2 teaspoons fresh thyme leaves or 2 teaspoons dried thyme leaves
1 tablespoon ground allspice
1 - 2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon ground red pepper
6 boneless chicken breast
* Peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

1. Combine all ingredients except chicken in a medium bowl; mix well. Place chicken in re-sealable
plastic food storage bag and add seasoning mixture. Seal bag; turn to coat. Marinate in refrigerator
for 4 hours or overnight.
2. Spread organic peanut or coconut oil on cold grid. Adjust grid to 4 to 6 inches above heat. Preheat
grill to medium-high heat.
3. Remove chicken from marinade. Grill 5 to 7 minutes per side or until chicken is no longer pink in
the center, brushing occasionally with marinade. Do not brush with marinade during last 5 minutes of
grilling. Discard remaining marinade. (Salmonella possibly in it.) Garnish if desired. Cut onions, cilantro, mint.