Diabetic Coma

Diabetic coma is a reversible form of coma found in people with diabetes mellitus. It is a medical emergency. There are three types of coma: 

• Severe Diabetic Hypoglycemia
• Diabetic Ketoacidosis
• Nonketotic Hyperosmolar Coma

I

Severe Diabetic Hypoglycemia

If you suffer from hypoglycemic comas and are diabetic with Type I Diabetes and full replacement doses of insulin recovery is easy to induce.

Recovery is initiated by eating or drinking carbohydrates. In some situations the blood glucose falls fast and low enough to produce unconsciousness before your condition is recognized.

Medical Emergency personnel have no idea that you are diabetic unless you wear a Diabetic Tag or are accompanied by a friend or family member who tells them you are diabetic.

For example, in camping experiences (Diabetic Camps) the high level of exercise combined with a more sedentary lifestyle before camp may bring on the unconscious state quickly. The burning of blood sugar by your body increases and drops the available blood glucose level lower than what are used to before a camping experience. Your dose of insulin is adjusted downward due to the increased activity. If you eat less than usual your normal dose of insulin may initiate hypoglycemia that results in a coma.

These message magnets are good discussion starters!

Twitching or convulsions may occur. You may appear pale, have a rapid heartbeat and soaked in sweat which are signs of your adrenalin response to hypoglycemia. You're not usually dehydrated and breathing is normal or shallow. If you passed the deepest portion of hypoglycemia, a glucose meter may show a low but not the severe level of hypoglycemia that caused your state of unconsciousness.

They treat unconsciousness due to hypoglycemia by waking you up and have you drink orange juice or other citrus juice. If you don't wake they raise your blood glucose with intravenous glucose or injected glucagon. 

Sweet Tea - A Southern Type II Diabetes Problem

Sweet Tea - Increase or Decrease onset of Type II Diabetes

Living in South Carolina, where the weather is the finest is a haven for potential Type II Diabetes. 

Sweet tea is a very popular beverage. In earlier posts, the pancreas controls the blood level of glucose through the production of insulin. The sugar in sweet tea stretches the ability of the pancreas to keep blood sugar under control. The cells in the pancreas begin to hypertrophy. When they enlarge they begin to lose their ability to produce insulin. This is the onset of Adult Diabetes or Type II Diabetes.

Unfortunately, a good portion of the population appears overweight. This combination of two factors, sugar intake in foods and drinks and obesity, research has identified as building blocks for the onset of Type II Diabetes.

Our Nation is exploding into a population of obese people that will, in the  future, pose problems for our strained health care system as the diabetic population rises dramatically.

The folks here don't like to give up "traditions."  If that attitude persists health care will strain to the breaking point.

If you can help, in some way, to educate the people in your local communities about Type II Diabetes that may begin to turn the tide toward a healthy lifestyle and freedom from the dangers of Diabetes.

Insulin Control and Black Beans

Insulin Control and Black Beans

They are a good source of carbohydrates for people with diabetes. Black beans are digested slowly and, indirectly, controls insulin production by producing a gradual rise in blood sugar levels. The body needs less insulin to control the blood sugar levels from the digestion of black beans than after eating other high carbohydrate foods like bread or potato that may cause a surge in insulin production above the actual levels needed.

People with Type I Diabetes using diets with beans in conjunction with whole grains, vegetables and rich in fruits were able to cut their insulin use significantly. Those with Type II Diabetes reduced their insulin injections to very low levels. The diets are in line with the guidelines of The American Diabetes Association. As always, consult with your Diabetologists and their dietitians before altering a diet.

Black beans, in particular, contain high levels of soluble fiber. It slows down the entry of glucose into the bloodstream over the time of digestion. This allows the pancreas to slowly increase insulin production to keep pace with the slower uptake of glucose from the intestines. Because of this change in glucose uptake black beans are excellent for people with diabetes, insulin resistance or hypoglycemia.

Black beans are a source of antioxidants. The antioxidants reduce the effects of free radicals which cause many chronic health problems. Combined with the fiber of the beans and antioxidants they contain, black beans can help regulate insulin levels and lower risks for heart disease

Raw black beans contain chemicals that work against their nutritional value. These chemicals inactivate enzymes needed to digest proteins and carbohydrates. They also contain factors that inactivate Vitamin A and Hemagglutinins, substances that make red blood cells clump together - important in forming blood clots to protect blood loss from cuts, for example. To destroy the chemicals that work against the black beans wonderful advantages - cook them.

Good News!

Served with grains, black beans provide a food that is complete for essential amino acids, the building blocks of proteins. The proteins in grains are deficient in the essential amino acids lysine and isoleucine but contain sufficient amino acids of tryptophan, methionine and cystine. The proteins in beans are just the opposite. Put together they provide the nutrients one needs. If this sounds familiar you are a vegetarian! They combine different foods that provide the same quantity and quality of essential amino acids as a daily serving of meat provides for non-vegetarians.

With an iron-rich food (meat) or with a vitamin C-rich food like tomatoes, they both enhance your body's ability to use the iron in beans. The meat makes you stomach more acid when the proteins break down (amino acids) and acidity favors iron absorption. The Vitamin C may convert the ferric ion (+++) in beans into the ferrous ion (++) which is more easily absorbed by the body. Keep in mind that iron is a very important component of hemoglobin in your red blood cells that make it possible to carry oxygen to all your cells for energy manufacture.

Diabetic Neuropathies - What Are They?

Neuropathies

Diabetic neuropathies are nerve disorders caused by diabetes. People with diabetes can develop nerve damage throughout their body. Some people with nerve damage have no symptoms. Others may have symptoms such as pain, tingling, or numbness (loss of feeling) in the hands, arms, feet and legs.

Nerve problems can occur in every organ system, including the digestive tract, heart and sex organs.

The latest research indicates that about 60 to 70 percent of people with diabetes have some form of neuropathy. People with diabetes can develop nerve problems at any time, but risk rises with age and longer duration of diabetes.

The highest rate of neuropathy are among people who have had diabetes for at least 25 years. Diabetic neuropathies appear more common in people who have problems controlling their blood glucose, also called blood sugar, as well as those with high levels of blood fat, blood pressure and those who are overweight.