Carbohydrates (3) disease

Hypoglycemia

Sugar addiction is a buildup imbalance of blood sugar. When a person eats excess carbs over a long period of time, their body has difficulty balancing blood sugar levels. Many different cells stop being responsive to insulin. This condition is called insulin resistance. As a direct result of this the body produces more insulin to try to balance the blood sugar levels which in turn fuels the vicious cycle of frequent hunger and intense cravings for more carbs to ‘feed’ the excess insulin. It is possible that hypoglycemia turns into diabetes when more favorable conditions are met (such as genetic or diseases). The essence of this problem is the slow but steady dependence training (road to addiction) and craving development.

Adrenals and Thyroid

Underactive thyroid which causes extreme fatigue can lead a person to reach for a quick energy source like carbs or sugar. Similarly, stressed and overworked adrenals (due to chronic stress or disease) can lead to carb cravings. When the body is in a constant fight or flight mode (high-stress level) carbohydrates are used for fast energy. Cortisol, the stress hormone that is released, tries to rebalance the body by demanding more fast energy resources (craving for carbohydrates)

Low serotonin and melatonin levels

Lack of sleep surges the cravings for carbs tremendously, research has proven this. A study at the University of Chicago discovered that leptin levels decreased and ghrelin levels increased among sleep-deprived men. The hormone ghrelin tells the brain that the body needs food and seems not to have many limitations. The hormone leptin, which is decreased by inadequate sleep, tells the brain that there is no need for food (not hungry). Similar studies found that people who slept for less than 6 hours tended to eat more food and preferred calorie dense food. People who slept 8 hours a night did eat less food in general.

PMS/Menopause and Hormone Imbalance

Insulin resistance can occur in women during certain times in their cycle or at certain points in their life as their progesterone and estrogen drops. As insulin production increases they might suddenly find themselves experiencing intense cravings for sweets and carbs. Addressing hormone imbalances is key.

About carbohydrates, there are many stories. One of them is Calorie restriction as an important factor in prologue life. Calorie restriction prolongs lifespan in numerous mammalian species and delays the development of aging-associated diseases such as diabetes and atherosclerosis. The mechanism is unknown. From an efficiency perspective, one might expect calorie restriction to reduce DNL (known as de novo lipogenesis = DNL), which is a wasteful energetic process. However, the opposite is observed. Calorie-restricted mice demonstrate a four-fold increase in adipose tissue DNL. It is not known whether this mediates the therapeutic effects of calorie restriction. But it is highly plausible that it mediates favorable metabolic effects because enhanced DNL in adipose tissue confers improved glucose homeostasis.

Calorie restriction is a process which should be applied for a prologue period of time in life. Restriction sounds harsh but one should take the following in consideration as the best way of restriction;

Eat when needed and never eat to full. Keep to the 80% rule. Meaning eats 80% of what that actually want cause it is only 80% of that what is needed.
If possible divide meals in 6 x small per day
Use high calorie with high activity and low calorie at low activity
Combine foods and use as much as possible the 30/30/40 rule (P/F/C)
When hungry eat fats not sweets
Eat what the season offers (in summertime food is lower in calorie than in winter)

Calorie efficiency would be a better way to improve life and prologue lifespan. What is calorie efficiency?

During the lifespan, there are different energetic periods. At some periods there is a need for more carbohydrates than others.
It is important to keep the use of carbohydrates within calculated borders which are related to age, occupation, and rate of activity. There are some good results of carbohydrate limitation and specific choice of the kind of carbohydrates in ADHD patients such as high and low on the glycemic
Periodical change of low and high glycemic index level foods. Referring to the energy needs of specific periods in life it is important to consider which foods are useful for each period in life. Sample; pasta can be until age 30/35 but after that must be limited.
Gradually decrease of the use of simple carbohydrates in exchange for more complex with low glycemic index.

Fasting, does it “work”?

A most interesting and always returning phenomena is; Fasting. Periods of not or little eating and drinking. People use this method for different reasons. Most of them are religious in nature. But after mentioning the terms calorie restriction and limitation it should be clear that all are related. Consider fasting as one of the more extreme forms of restriction. It is important to know what is happening in the body.

· Fasting is always set for a specific period in time (days/weeks/months)

· It is only allowed for people with a healthy body and mind. People with a disease or some more or less chronic problem are not advised to take part.

· The first goal is the detoxification of the body by a mild form of starvation. When the body is deprived of food it starts using its storage. By using stored products it releases toxic rest materials from these storages. By doing so it enables the body to clean itself.

· Fasting improves mental resistance to addiction. Carbohydrate cravings must be controlled. By the right application of fasting it is possible to control food addictions.

The major problem of fasting actions that they are not applied in the right way. Some examples:

· Most fasting actions have got a religious background and a more or less duty related function. People follow the rules but take sharp corners to relieve the burden.

· Religious fasting start and end with a party where the use of alcohol or excess food is common.

· During these “fasting periods” there is a timeframe of not eating and drinking but when this is finished people eat and drink too much at a wrong time. The body gets shocked by the disturbance of the biological food pattern. The result is counterproductive.

· Fasting has time to prepare and a time to cure/stop. It is unhealthy to start and stop suddenly.

Is fasting positive for the health and does it have a life-prolonging effect?

· If fasting is applied the right way and right time it has some very strong effects

· 1 / detoxification

· 2 / calorie restrictive periods

· 3 / addiction decreasing

· 4 / mentally improvement

Fasting should become a part of regular society as a common preparation for healthy aging as it undoubtedly improves the physical and mental state of every healthy person. Good fasting has a scientific background and is not religious bounded it is important to disconnect these two in the studies.

This is the time of diabetes. To understand the importance of the disease and the impact of it to state some facts.

Key facts

The number of people with diabetes has risen from 108 million in 1980 to 422 million in 2014 (1 in 11 adults).
The global prevalence of diabetes* among adults over 18 years of age has risen from 4.7% in 1980 to 8.5% in
Diabetes prevalence has been rising more rapidly in middle- and low-income countries.
Diabetes is a major cause of blindness, kidney failure, heart attacks, stroke and lower limb amputation.
In 2015, an estimated 1.6 million deaths were directly caused by diabetes. Another 2.2 million deaths were attributable to high blood glucose in 2012.
Almost half of all deaths attributable to high blood glucose occur before the age of 70 years. WHO projects that diabetes will be the seventh leading cause of death in
A healthy diet, regular physical activity, maintaining a normal body weight and avoiding tobacco use are ways to prevent or delay the onset of type 2 diabetes. Professional guidance is advised.
Diabetes can be treated and its consequences avoided or delayed with diet, physical activity, medication and regular screening and treatment for complications.
By 2040, 642 million adults (1 in 10 adults) are expected to have diabetes
1 in 7 births is affected by gestational diabetes
542,000 children have type 1 diabetes
12% of global health expenditure is spent on diabetes ($673 billion)
Approximately 11.6% of Chinese adults have diabetes, a total of 114 million people.

Type 1 diabetes

Type 1 diabetes (previously known as insulin-dependent, juvenile or childhood-onset) is characterized by deficient insulin production and requires daily administration of insulin. The cause of type 1 diabetes is not known and it is not preventable with current knowledge.

Symptoms include excessive excretion of urine (polyuria), thirst (polydipsia), constant hunger, weight loss, vision changes, and fatigue. These symptoms may occur suddenly.

Type 2 diabetes

Type 2 diabetes (formerly called non-insulin-dependent, or adult-onset) results from the body’s ineffective use of insulin. Type 2 diabetes comprises the majority of people with diabetes around the world and is largely the result of excess body weight and physical inactivity.

Symptoms may be similar to those of type 1 diabetes but are often less marked. As a result, the disease may be diagnosed several years after onset, once complications have already arisen. Until recently, this type of diabetes was seen only in adults but it is now also occurring increasingly frequently in children.

Gestational diabetes

Gestational diabetes is hyperglycemia with blood glucose values above normal but below those diagnostic of diabetes, occurring during pregnancy. Women with gestational diabetes are at an increased risk of complications during pregnancy and at delivery. They and their children are also at increased risk of type 2 diabetes in the future.

Gestational diabetes is diagnosed through prenatal screening, rather than through reported symptoms.

Impaired glucose tolerance and impaired fasting glycemia

Impaired glucose tolerance (IGT) and impaired fasting glycemia (IFG) are intermediate conditions in the transition between normality and diabetes. People with IGT or IFG are at high risk of progressing to type 2 diabetes, although this is not inevitable.

Food combinations

All over the world, people pay a lot of attention to cooking. If interested it is easily possible to spend 24/7 on cooking programs on TV and the internet. The sheer endless possibilities of food combinations are a continuous source of interests and happiness. When studying the nearly endless stream of advice on how to eat with diabetes it is clear that the advice having not been adjusted for the last few years. Still, most organizations mention the food dividing of

25% Proteins

25 % Fats

50 % Carbohydrates

Based on the facts already mentioned, the advice should be changed into;

30 % Proteins

30 % Fats

40 % Carbohydrates

Most of the food recipes did undergo changes. All are rooted in the regular kitchen with minor carbohydrate corrections. This does not help. Only “food congruence” ( ref. Arnaud van der Veere) offers the solution to the real problem.

Food congruence is the method of matching foods with specific interactive properties in a meal. Many good cooks do already apply the method but often are not aware of the facts/reasons why the combinations work.

There are carbohydrate food combinations at which one of the ingredients is a “binder” of the other. The “binder” protects the ingredient of fast reaction in the digestive system. It will slow down the digestion or even prevent it from doing so.
Fat binders. Some vegetables are cooked with fat products as to prevent the fat to change form or create a more complicated digestion. These products make the fats less “digestible”.
Digestive promotors. These elements are added to the food to make it easier to digest (herbs).
Taste improvers. Added herbs which improve the taste of a product to make consumption easier.
Easier passage. Some vegetables ease the transportation of food through the digestive system.

The use of specific herbs or other ingredients is important for the digestive system for different reasons:

Herbs improve the production of saliva (okra)
Start of digestive activities in the food (fermentation)
Complete change of chemical composition of ingredients by interaction with them (production of alcohol)

The application of food congruence science depends on different factors such as:

Basic food pattern (since birth)
Climate
Environmental food production (neighborhood growing)
Education on food (eat what is offered or produced)
Food tradition and culture

Carbohydrates play an important role in all these issues as they are the major contributor of energy and life.

Glycoproteins

Proteins which have carbohydrate groups attached to the polypeptide chain. Secreted extracellular proteins are glycosylated. Glycoproteins are often integral membrane proteins, they play a role in cell to cell interactions. The way White blood cells attach to the blood vessel lining is through glycoproteins called lectins.

Blood type refers to the type of glycoprotein on the red blood cells. The type A blood, refers to the A antigens, or A glycoproteins, on the red blood cells. Glycoproteins help to stimulate the process of coagulation of platelets to clot blood when activated.

Glycoproteins are involved in keeping the skin healthy. Glycoproteins are on the surface of skin cells, called epithelial cells. These help to attach the skin cells to each other, forming a tough barrier to protect the body. Cadherins, also a glycoprotein, help the skin hold together. Other samples are:

Function	Glycoproteins
Structural molecule	Collagens
Lubricant and protective agent	Mucins
Transport molecule	Transferrin, ceruloplasmin
Immunologic molecule	Immunoglobulins, histocompatibility antigens
Hormone	Human chorionic gonadotropin (HCG), thyroid-stimulating hormone (TSH)
Enzyme	Various, e.g., alkaline phosphatase, patatin
Cell attachment-recognition site	Various proteins involved in cell-cell (e.g., sperm–oocyte), virus-cell, a bacterium–cell, and hormone–cell interactions
Antifreeze protein	Certain plasma proteins of cold-water fish
Interact with specific carbohydrates	Lectins, selectins (cell adhesion lectins), antibodies
Receptor	Various proteins involved in hormone and drug action
Affect folding of certain proteins	Calnexin, calreticulin
Regulation of development	Notch and its analogs, key proteins in development
Hemostasis (and thrombosis)	Specific glycoproteins on the surface membranes of platelets

A number of naturally occurring substances have already been identified as having high glycoprotein content a clear example are the medicinal mushrooms. Reishi, maitake, cordyceps, shiitake and oyster mushrooms all have beta-glucan polysaccharide. There are a number of documented studies on these medicinal mushrooms, which boost the immune system, aid communication between immune cells and rogue cells. This is also a reason why mushrooms take an important place in the Chinese Traditional Medicines (TCM).

Carbohydrate calculation suggestions

Most people wish to have a guideline to calculate the daily needs of carbohydrate. For those interested in self-help or advise it is recommended to use these formulae. The best way is to use the different methods together and choose the best option by experience. Most methods are based on American systems which are often not completely 100% suitable for other nationalities. In the most practical way, it should be possible to create a more sophisticated detailed calculation method which includes race and food pattern.

Mifflin St. Jeor Calculation

Men

10 x weight (kg) + 6.25 x height (cm) – 5 x age (y) + 5

Women

10 x weight (kg) + 6.25 x height (cm) – 5 x age (y) – 161.

Owen method:

MEN: BMR = 879 + 10.2 (weight in kg)

WOMEN: BMR = 795 + 7.2 (weight in kg)

Katch-McArdle:

BMR = 370 + (21.6 x LBM) *LBM = (total weight in kg) x (100 – bodyfat %) /100

Most Basic Formula Possible:

MEN: BMR = (Body Weight in lbs x 8-10)

WOMEN: BMR = (Body Weight in lbs x 7-9)

Activity Factor Multiplier

The activity factor takes into account everything done in a day and not just training. After the BMR is calculated to use one of these multipliers to find the number of calories needed to stay at the same weight (maintenance calories).

BMR x 1.2: Sedentary

BMR x 1.3-1.4: Lightly Active

BMR x 1.5-1.6: Moderately Active

BMR x 1.7-1.8: Very Active

BMR x 1.9-2.2: Extremely Active

*Gender*	*Age (years)*	*Sedentary*	*Moderately Active*	*Active*
Child	2-3	1,000	1,000-1,400	1,000-1,400
Female	4-8 9-13 14-18 19-30 31-50 51+	1,200 1,600 1,800 2,000 1,800 1,600	1,400-1,600 1,600-2,000 2,000 2,000-2,200 2,000 1,800	1,400-1,800 1,800-2,200 2,400 2,400 2,200 2,000-2,200
Male	4-8 9-13 14-18 19-30 31-50 51+	1,400 1,800 2,200 2,400 2,200 2,000	1,400-1,600 1,800-2,200 2,400-2,800 2,600-2,800 2,400-2,600 2,200-2,400	1,600-2,000 2,000-2,600 2,800-3,200 3,000 2,800-3,000 2,400-2,800

Conclusion; carbohydrates are a major part of all forms of life. As a human, we face the fact of overeating, wrong diets and not selective consumption. Professional advice and education are needed to combat diseases related to the use of carbohydrates. But carbohydrates are neither dangerous nor suspicious. The common sense of using it in the right proportions is a matter of training and guidance. Most people need professional advice.