Diabetes

Diabetes mellitus is a chronic disorder of carbohydrate, fat and protein metabolism characterised by fasting elevations of blood sugar (glucose) levels and a greatly increased risk of heart disease, stroke, kidney disease, retinopathy and loss of nerve function. Diabetes can occur when the pancreas does not secrete enough insulin or when the cells of the body become resistant to insulin. In either case, the blood sugar cannot get into the cells for storage, which then leads to serious complications.

Diabetes is divided into two major categories: Type 1 or insulin-dependent diabetes mellitus (IDDM) occurs most often in children and adolescents and is associated with complete destruction of the beta cells of the pancreas that manufacture insulin. Type 1 diabetics require lifelong insulin for the control of blood sugar levels. There are many theories as to the cause of IDDM including chemicals, autoimmune disease, allergies etc.

Type 2 or non-insulin-dependent diabetes mellitus (NIDDM) usually has its onset later on in life. About 90% of all diabetics are Type 2. The first sign is elevated blood sugar levels showing a decreased sensitivity by the cells to insulin—also called insulin resistance. Obesity is a major contributing factor to the development of insulin resistance. Non-insulin-dependant diabetes affects approximately 3% of the New Zealand population. Insulin-dependent diabetes is less common, affecting 0.1 to 0.2% of the population. Diabetes is more prevalent among Maori and Pacific Island populations and becomes more prevalent with age. There is a strong genetic relationship within family groups. Levels of chromium decrease with age, which may be a causative factor in the appearance of late onset diabetes that has risen in incidence six times in fifty years. The dominance of refined carbohydrates in western population diets and soil deficiencies contribute to chromium deficiency. Quoted losses of chromium from process refining of flour is about 40% and from white sugar, 93%. In addition, refined foods accelerate chromium depletion from the body through increased utilisation.

Dietary Sources of Chromium: Yeast - especially Brewers, beef, liver, whole wheat, rye, bran, peppers, eggs, beans, bananas and shell fish. Dairy products and most fruit and vegetables are poor sources of chromium. The human body possesses a complex set of checks and balances to maintain blood glucose concentrations within a narrow range. Blood sugar control is influenced by the pituitary, thyroid and adrenal glands as well as by the pancreas, liver, kidneys and even skeletal muscle. Blood glucose stabilisation also depends on the presence of a wide range of micronutrients that the typical western diet does not supply in optimal amounts.