Is your high blood sugar caused by electromagnetic hypersensitivity?
Trent University (Ontario), June 1, 2022
Experts believe that the shocking epidemic of type 2 diabetes is being driven by lifestyle factors, primarily obesity and inactivity. But, evidence is accumulating that hypersensitivity to electromagnetic fields can cause high blood sugar, raising the possibility that a third form of the disease – “type 3 diabetes” – could be caused by this form of environmental pollution.
Case studies show that high blood sugar is triggered by exposure to “dirty electricity”
According to peer-reviewed research published in Electromagnetic Biology and Medicine, “dirty electricity,” or transient electrical fields, can affect blood sugar levels in diabetic individuals who are electrically sensitive.
Dr. Havas, an Associate Professor of Environmental and Resource Studies at Trent University, presented case studies showing that plasma glucose levels increased in response to electromagnetic pollution.
Dr. Havas noted that people with unexplained rises in blood sugar could potentially be electrosensitive – and, in fact, suffering type 3 diabetes. (With 3 to 35 percent of the population experiencing electrosensitivity, as many as 5 to 60 million diabetics worldwide could be affected by this perplexing and under-diagnosed condition!)
Electrosensitivity (ES), also known as electrical sensitivity, electromagnetic hypersensitivity and cellphone sickness, was originally termed “radio wave sickness.” It was officially identified in the 1970s by Russian doctors to describe an occupational syndrome developed by workers who were exposed to microwave or radiofrequency radiation.
Symptoms occur when an individual is exposed to wireless technologies or electrical devices such as cell phone towers, “smart” meters, WiFi routers, power line magnetic fields, plasma TVs, laptops, cell phones, energy-efficient lighting, fluorescent lighting and dimmer switches.
The symptoms can be mild or severe, and can include headaches, dizziness, heart palpitations, insomnia, memory problems, depression and fatigue. Numbness and tingling, high blood pressure, nosebleeds, tinnitus (ringing in the ears) and shortness of breath can also be indications of electrosensitivity.
And, in spite of the item’s name, you shouldn’t work with a laptop on your lap.
Avoiding smart meters, sleeping in an electricity-free bedroom, and eliminating dimmer switches are also wise moves, while installing Graham/Stetzer filters can help you cut down on “dirty electricity.”
The takeaway: if you have been diagnosed with diabetes and are electrosensitive, cutting down on your EMF exposure is a commonsense choice you can make today.
A polyphenol-rich diet prevents inflammation in older people
Polyphenols in the foods that we eat can prevent inflammation in older people, since they alter the intestinal microbiota and induce the production of the indole 3-propionic acid (IPA), a metabolite derived from the degradation of tryptophan due to intestinal bacteria. This is stated in a study published in the journal Molecular Nutrition and Food Research, carried out by the Research Group at the University of Barcelona and the CIBER on Fragility and Healthy Ageing
The study shows the interaction between polyphenols and gut microbiota can induce the proliferation of bacteria with the ability to synthetize beneficial metabolites, such as IPA, a postbiotic with antioxidant, anti-inflammatory and neuroprotective properties that contributes to improve the health of the intestinal wall. Therefore, this compound would contribute to the prevention of some diseases associated with ageing.
“If we consider the beneficial effects of IPA on the gut microbiota and health in general, it is important to find reliable strategies to promote the production of this metabolite.
As part of the study, the researchers carried out a multiomic analysis on faecal samples of fifty-one volunteers aged over sixty-five who kept following a diet rich in polyphenols (green tea, bitter chocolate, fruits including apples, pomegranate and blueberries) for eight weeks.
The results show that the diet rich in polyphenols generated a significant increase in the blood IPA levels, together with a decrease in inflammation levels and changes in the bacteria of the microbiota, from the order of Bacteroidales.
Study shows people with a high omega-3 DHA level in their blood are at 49% lower risk of Alzheimer’s
New research published today in Nutrients shows that people with a higher blood DHA level are 49% less likely to develop Alzheimer’s disease vs. those with lower levels, according to the Fatty Acid Research Institute (FARI). The study, led by Aleix Sala-Vila, PhD, suggested that providing extra dietary omega-3 DHA, especially for those carrying the ApoE4 gene (which approximately doubles an individual’s susceptibility to develop AD) might slow the development of the disease. Such a cost-effective, low-risk dietary intervention like this could potentially save billions in health care costs.
In this prospective observational study conducted within the Framingham Offspring Cohort — including 1490 dementia-free participants aged ≥65 years old — researchers examined the association of red blood cell (RBC) docosahexaenoic acid (DHA) with incident Alzheimer’s Disease (AD), while also testing for an interaction with APOE-ε4 carriership.
Tthe researchers noted that an increased intake of DHA might lower risk for developing AD, particularly in higher-risk individuals such as those carrying the APOE-ε4 allele, suggesting that they may benefit more from higher DHA levels than non-carriers.
Vegan diet rich in legumes beneficial for decreased weight in new study
A vegan diet improves diet quality, leading to decreased weight and improved insulin sensitivity, according to a new study by the Physicians Committee for Responsible Medicine published in the Journal of the Academy of Nutrition and Dietetics. Decreased weight was most associated with increased intake of legumes and decreased intake of meat, fish, and poultry.
“Our research shows that the best way to improve the quality of your health is to improve the quality of the foods you eat,” says Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee and a study co-author. “That means avoiding animal products and eating a vegan diet rich in fruits, vegetables, grains, and beans.”
The participants in the 16-week study included 244 overweight adults who were randomly assigned to either make no diet changes or to follow a low-fat vegan diet, without calorie restrictions, consisting of vegetables, grains, legumes, and fruits. Researchers tracked diet quality, body weight, fat mass, and insulin sensitivity. The final data analysis included 219 participants who completed the whole study and submitted their final diet records.
Participants on the vegan diet lost an average of 13 pounds and 9.1 pounds of fat mass. Body weight and fat mass did not decrease in the group that made no diet changes. In the vegan group, increases in fruit, legume, meat alternative, and whole grain intake and decreases in animal products, added oils, and animal fats were associated with weight loss:
- Fruit: Increased intake of whole fruit was associated with a decrease in body weight.
- Legumes and Meat Alternatives: Increased legume consumption was associated with decreased weight, fat mass, and visceral adipose tissue. Consuming more meat alternatives, including tofu, tempeh, and veggie burgers, was associated with a decrease in body weight.
- Grains: Increased consumption of whole grains was associated with decreased body weight and fat mass.
- Eggs and Dairy Products: Decreased egg intake was correlated with decreased weight. Decreased high-fat dairy intake was associated with decreased weight and fat mass.
- Meat, Fish, and Poultry: Reductions in the combined intake of total meat, fish, and poultry were associated with weight loss and a decrease in fat mass.
- Added Fats: Decreases in intake of added animal fats were associated with decreases in weight and fat mass. Decreased intake of added oils also correlated with decreases in weight and fat mass.
The vegan group also experienced improvements in insulin sensitivity.
Western diets rich in fructose and fat cause diabetes via glycerate-mediated loss of pancreatic islet cells
Terasaki Institute for Biomedical Innovation, June 9, 2022
Those who are habitually inclined to consume burgers, fries and soda may think twice about their dietary choices following scientists' latest findings about high-fat, high-fructose diets.
As reported in their recent publication in Cell Metabolism, the Terasaki Institute for Biomedical Innovation (TIBI), discovered that a high-fat diet can increase fructose metabolism in the small intestine, leading to release of a fructose-specific metabolite called glycerate into circulation. Circulating glycerate can subsequently cause damage of the insulin-producing pancreatic beta cells, increasing the risk of glucose tolerance disorders, such as Type 2 diabetes mellitus (T2DM).
Although T2DM is typically found in older people, it has been occurring more and more in younger people. In the past two decades alone, T2DM has doubled in prevalence. Equally concerning are the health risks associated with T2DM, including heart disease and stroke.
In T2DM, there are insufficient levels of insulin, a hormone that regulates movement of glucose into peripheral cells. To compensate for this, the pancreas overworks to secrete additional insulin, with eventual loss of this ability. The result is an unhealthy accumulation of glucose in the blood.
Collectively, the scientists' findings suggest that a prolonged exposure to high levels of glycerate due to excessive consumption of western diets rich in dietary fructose and fat poses the risk of damage to the pancreatic islet cells and development of diabetes.
New study associates intake of dairy milk with greater risk of prostate cancer
Loma Linda University, June 9, 2022
Men with higher intakes of dairy foods, especially milk, face a significantly higher risk of prostate cancer compared to men with lower intakes, according to a new study conducted by researchers at Loma Linda University Health. The study found no such associations between increased prostate cancer risk and intake of non-dairy calcium, suggesting substances other than calcium play a role in the risk dairy foods poses for prostate cancer.
The study's results reveal that men who consumed about 430 grams of dairy per day (1 ¾ cups of milk) faced a 25% increased risk of prostate cancer compared to men who consumed only 20.2 grams of dairy per day (1/2 cup of milk per week). Also, men who consumed about 430 grams of dairy per day faced an even greater increase in risk when compared to men with zero dairy intake in their diets.
Fraser noted that the results had minimal variation when comparing intake of full fat versus reduced or nonfat milks; there were no important associations reported with cheese and yogurt.