Ayurveda is a natural way to stimulate adult stem cells to regenerate damaged tissues is explained as “KSHEERA DADHI NYAYA” in ayurveda,5000years back.

Body-senses-mind & soul are the integral parts of human biological system. And body is a complex of Doshas-Dhatus & Malas; these are grosser manifestations of Panchamahabhuta.

The dhatus form the basic stuff of the body – tissues. These are of two categories –Sthayee & Asthayee & generic types of these dhatus are 7. The presence of Sthayee dhatus controls the architecting of Asthayee dhatus throughout life from the available nutrients in the human system with the help of Agni, transporting mechanisms.

If due to deficiency of any nutrition/ in any chronic disease condition any kinds of dhatu get depleted then with the help of Rasayana therapy the process of formation of that particular dhatu/ dhatus is stimulated.

These Sthayee dhatus are stem cell in modern terms & in Ayurveda system of medicines the applied aspect of this concept is elaborately discussed & used therapeutically & as preventive measures for various diseases & as an anti-ageing modality.

Rejuvenation, The Panchakarma therapeutic techniques and Traditional treatments that were used by kings-queens & allied persons in Olden Days are the most powerful methods to utilize the nutrients available within the body systems, to preserve physical-vital-energy and to save the body from decay & rejuvenation as well. Latest scientific research has confirmed findings of stem cells at the routes/systems that are touched/ reactivated following the Panchakarma technique.for more log on www.vedantayurveda.com

The physiological-psychological- nature can be transformed to retard the ageing process,health state for ever & steping towards immortility by revealing spritituality .

Diabetes is one of the most common diseases faced with people these days. Diabetes needs a lot more care than other diseases so as to see that the blood sugar level is controlled in the body at regular intervals. If the blood sugar gets so high that ones body starts burning fats stored for energy, one may start producing ketones bodies which build up and spill over in to the urine. Ketoacidosis is a condition which is commonly found in Type 1 diabetes, where the combination of high blood glucose, ketones bodies, dehydration, and various chemical imbalances and when not taken care of results in the same. But studies have shown this is not found in Type 2 diabetes.

One has to be more careful and more aware, if one is suffering with other illness along with diabetes, as ketoacidosis have more chances to attack the body system, therefore it is vital to check ones blood glucose frequently. One should be very careful when home sick, one should always be prepared with one’s spouse or a close friend in case if emergency occurs. One should make them instruct that if in any case one may not answer the phone after frequent rings they should come to the house, give a check and if found in conscious state should be referred to hospital or they should call an ambulance without any delay.

Intravenous fluids are used to treat diabetic ketoacidosis, as they dilute the blood glucose and rehydrate you. Chemicals like potassium and sodium are used with intravenous fluid in order to balance the boy’s imbalances. Insulin is also used to push glucose out of the bloodstreams and eventually into the cells. As soon as the blood glucose level comes down to normal, the body immediately needs some fuel in the form of glucose to prevent the formation of ketones. That is why glucose is added to the intravenous fluid. In emergency situations, you will be stabilized in the emergency room by physicians and later they keep you in hospital for a day or two to make sure that your have passed the crisis period safely and there is no threat left over.

Mathew is a diabetic child and he got food poisoning or stomach flu for some reasons and began to vomit. As far as insulin is concerned, he knew nothing, but to take prescribed dose of insulin. Besides this, he had no idea about it. His condition became severe and his mother called for doctor help. Doctor suggested her to take her son immediately to emergency. Mathew was dehydrated. Doctors took some blood and began intravenous fluid treatment. He was admitted to intensive care unit as he was so dehydrated, he took eight liters of fluid before e had to urinate.

The purpose of giving this example here is to let you know that how important is your immediate response to diabetic ketoacidosis. If you show any carelessness, the things get worse for you. So, if you feel that the things are getting worse rather than improving, contact your doctor immediately.

Diabetes is a growing problem in the population: according to Diabetes UK there are 3% (1.8 million) diagnosed cases (approximately 250 thousand with type 1 and over 1.5 million with type 2) and another estimated 750 thousand to 1 million undiagnosed cases of type 2 diabetes. No statistics are available for the athletic population.

What is diabetes?

Diabetes is a syndrome or group of symptoms arising from failure to regulate the metabolism of glucose by means of the pancreatic hormone, insulin. This occurs due to a lack of insulin because the pancreas does not produce enough, fails to produce any or the body fails to make proper use of the insulin that is available. Diabetes is classified as insulin-dependent (type 1) and non-insulin-dependent (type 2). This paper will focus on the latter and will ignore any genetic predisposition to the disease.

The glycaemic index and diabetes

The Glycaemic Index (GI) can be considered as a measure of carbohydrate quality. It measures the postprandial (after a meal) glycaemia (plasma glucose) raising potential of a single food by expressing the rise in glycaemia in response to a 50g available carbohydrate portion of that food as a percentage of the rise in response to a 50g available carbohydrate portion of a reference food (white bread or glucose).

Foods high on the GI result in a sharp rise of plasma glucose, with a high demand for insulin, followed by a more or less rapid fall of glucose. Foods that are low to moderate on the GI produce a slower rise, with a lower demand for insulin, and a more gradual decline in plasma glucose.

Those in favour of carbohydrate quality, argue that GI is a robust measurement, predicts the relative glycaemic response to mixed meals and is easy to follow and implement. In contrast, opponents who favour giving priority to carbohydrate quantity argue that GI is highly variable, not physiological, cannot reliably predict mixed meal responses and is difficult to learn or follow.

Despite some opposition to low-GI intervention in type 2 diabetes, the interventions are clinically efficacious in diabetes therapy over the mid to long-term. The Canadian Diabetes Association, Diabetes Australia, Diabetes UK and the European Association for the Study of Diabetes all support the application of the GI concept in the management of diabetes.

Insulin resistance

Insulin resistance, a component of the Insulin Resistance Syndrome, also known as Syndrome X and the Metabolic Syndrome, is associated with type 2 diabetes. No statistics for insulin resistance are available in the UK, although, according to Diabetes UK, a national register may be set up in the future.

Obesity is the most significant factor leading to insulin resistance with visceral obesity having a particularly strong negative correlation. It can be reversed with diet modification based on a low-fat intake and limiting refined carbohydrates without the need of caloric restrictions. Physical activity is an important factor in reversing the problem.

Mechanisms leading to insulin resistance are unclear, although the abnormal accumulation of certain fats in the liver (hepatic steatosis) is a contributing factor.

In a study by Pan et al, skeletal muscle triglyceride (mTG) appeared to be another important factor in predicting insulin resistance. Trained athletes and animals show the same or higher levels of muscle triglycerides as sedentary controls but have improved insulin action. The authors postulated that this could be due to the distribution of triglyceride. Endurance exercise increases both the mitochondrial volume and distribution in skeletal muscles. In trained dogs, mitochondria appear virtually in direct contact with triglyceride droplets whereas no such association with mitochondria was found in untrained animals. As a result, trained individuals may have an improved ability to mobilise fats.

Research into sucrose and fructose on animals has consistently shown that high sucrose and fructose diets decrease insulin sensitivity. Studies on humans have been inconsistent.

In a large cohort study by Janket et al, 38,480 initially healthy postmenopausal women were followed for an average of 6 years. The researchers accrued 918 incident cases of type 2 diabetes but found no definitive influence of sugar intake on the risk of developing type 2 diabetes. It was noted, however, that the median follow-up time of 6 years might not have been long enough to detect a very subtle relationship between sugar intake and incidence of type 2 diabetes.

Assessment on humans is thought to be more complicated because of other factors affecting insulin sensitivity. Some studies found that those consuming a diet consisting of large amounts of sweets and desserts were at increased risk of developing diabetes. However, the diet also included high amounts of saturated fats (red meat, fries and dairy products) which is known to be associated with decreased insulin sensitivity.

No studies have shown a negative effect of sucrose on insulin sensitivity. One explanation for this lack of correlation could be that recruitment of volunteers for nutrition studies is notoriously difficult and many studies have a young or a highly health-orientated population. Both groups are likely to be physically active. Given the strength of the positive influence of physical exertion on insulin sensitivity, such persons are inclined to be resistant to the negative effects of diet. However, this does suggest that the promotion of physical activity may have a greater influence on insulin sensitivity than diet.

Another possible explanation is that the GI concerns only the first 2 hours of the postprandial period. It is postulated that a GI defined by a 4-6 hour postprandial period would alter the ranking of sucrose in a GI table to a higher level. Neither sucrose (a disaccharide: glucose bonded to fructose) nor fructose (a monosaccharide) is high on the GI.

Studies based on high fructose versus high glucose diets have shown that the high fructose diets produce an increase in plasma triacylglycerol, plasma cholesterol, VLDL and LDL cholesterol concentrations, all of which are a risk factor in cardiovascular disease. In addition, some of these effects were seen in men but not women. The reason for this difference is not clear. Although not all studies are consistent with these findings, the positive data cannot and should not be dismissed as it may be of considerable clinical importance. It is also important to note that some individuals are more sensitive to fructose than others.

The risk for athletes

Are athletes at risk of developing type 2 diabetes as a result of their high intake of fructose, sucrose and high glycaemic foods? Although the scientific evidence to-date does not support this notion, athletes may be at risk of developing insulin resistance which is associated not only with diabetes but also with coronary heart disease, hypercholesterolaemia, hypertension, dysglycaemia, osteoarthritis and impaired glucose tolerance.

An over-consumption of refined carbohydrates, over-processed foods, saturated fats and processed vegetable fats are all associated with insulin resistance. The majority of adult athletes we have consulted to-date, over-consume the above with the possible exception of saturated fats. However all our adolescent athletes consumed large amounts of saturated fats.

Although some athletes are becoming more informed on the importance of nutrition for both their long-term health and their performance, there are still a large number who are uninformed or misinformed on nutritional issues. Particularly distressing is the lack of knowledge amongst adolescent athletes which needs to be urgently addressed, not only by nutritionists and dieticians, but also by coaches and parents.

One procedure that can be immediately implemented by everybody is that of chewing our food thoroughly and eating more slowly: it appears that prolonging absorption time by increasing the length of time to complete a meal, consuming smaller and more frequent meals or drinking a beverage over a prolonged period of time all improve glucose tolerance.

In summary, to minimise the risk of insulin resistance, the following points should be adhered to:

Baseline characteristics of the study population (n = 839) are outlined in Table 1. Mean age was 67 years, and 200 patients (23.8%) had diabetes.

Table 1

Data are means ± SD unless otherwise indicated. CRP was log-transformed for statistical analysis.

Diabetes as a predictor of heart failure hospitalizations

During a mean ± SD follow-up of 4.1 ± 1.2 years, 30 (15.0%) patients with diabetes and 47 (7.4%) patients without diabetes developed heart failure. Between baseline and end of follow-up (either heart failure event or end of study), 52 patients (6.2%) had a myocardial infarction. In Fig. 1, Kaplan-Meier analysis shows the proportion of patients with hospitalizations for heart failure divided into patients with and without diabetes. In Table 2, results of the Cox regression models are presented. Diabetes was a significant predictor of heart failure hospitalization (HR 2.17 [95% CI 1.37–3.44]; P = 0.001). Diabetes remained a strong predictor of heart failure while adjustments were made for other predefined predictors of heart failure. Thus, adjustment for age, sex, race, smoking, physical inactivity, BMI, LDL cholesterol, systolic blood pressure, myocardial infarction during follow-up, LVEF, exercise-induced wall motion abnormalities (i.e., ischemia), diastolic dysfunction, or CRP did not attenuate the strength of the relationship between diabetes and heart failure. In the fully adjusted model, diabetes was associated with an increased HR for hospitalization because of heart failure (3.34 [1.65–6.76]; P = 0.001). Other significant multivariable predictors were age (years, HR 1.06), smoking status (3.01), physical inactivity (2.18), LVEF (percent, 0.94), exercise-induced wall motion abnormalities (2.34), diastolic dysfunction (1.26–4.97, depending on the grade of diastolic dysfunction), and logCRP (2.10).

Figure 1

Proportions of patients free of hospitalization for heart failure divided into patients with diabetes (· · · ·) and patients without diabetes (——).

Table 2

Diabetes and A1C as risk factors for heart failure hospitalization (multivariable Cox regression)

Data are HR (95% CI) unless otherwise indicated. Model 1: age, sex, and race. Model 2: age, sex, race, smoking, BMI, physical inactivity, LDL cholesterol, and systolic blood pressure. Model 3: age, sex, race, and myocardial infarction during follow-up. Model 4: age, sex, race, and LVEF. Model 5: age, sex, race, and exercise-induced wall motion abnormalities. Model 6: age, sex, race, and diastolic dysfunction. Model 7: age, sex, race, and logCRP. Model 8: age, sex, race, ACE inhibitor/ARB and β-blocker use. Model 9: age, sex, race, smoking, BMI, physical inactivity, LDL cholesterol, systolic blood pressure, myocardial infarction during follow-up, LVEF, exercise-induced wall motion abnormalities, diastolic dysfunction, logCRP, and ACE inhibitor/ARB and β-blocker use.

The importance of diabetic nutrition in blood sugar control

As diabetes is heightened when diabetes blood sugar levels become raised, the advice is to balance these levels by avoiding highs and lows. Sugar, salt, caffeine, alcohol, cigarettes and refined and processed foods such as white bread, cakes and pastries cause a rush of sugar into the bloodstream and should be avoided. After this initial surge, diabetes blood sugar levels can then drop dramatically, even causing hypoglycemia, with symptoms such as sweating, hunger, anxiety, irritability, rapid heart rate, palpitations, blurred vision, tingling lips and turning pale. Hypoglycemia can also be caused by too much medication (consult your doctor) or alcohol, which inhibits glucose production by the liver. To avoid these sudden dips in diabetes blood sugar levels, try to keep them even by not missing meals and following the dietary advice given here. This can help stop imbalances that lead to vicious cycles, as foods that raise blood sugar levels can create cravings for more of the same.

Many other conditions such as depression, headaches, fatigue and insomnia are affected by fluctuating diabetes blood sugar levels, and as they lead to high cholesterol and heart disease risk, this dietary advice is appropriate for everyone.

With diabetes, the balance of macronutrients such as carbohydrates, fats, and proteins, is crucial. The National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) and The World Health Organization (WHO) recommend a diet high in complex carbohydrates, low in saturated fat and high in fiber. This is because it is the combination of saturated fat and sugar that causes the accumulation of fat which increases insulin insensitivity, diabetes symptoms, risks and side effects.

Carbohydrates

Carbohydrates, found in vegetables, fruit, cereal grains and dairy products, are made from simple sugars, which all eventually break down to glucose. While carbohydrates are our main source of fuel and should make up half of our daily calorie intake, it is vital to make the right choice of the type of carbohydrate to be eaten, depending on the speed in which it breaks down into the glucose components in the body.

Refined carbohydrates or sugars are very simple molecules. What we call “sugar” for cooking and eating is actually sucrose – just two molecules of glucose that offer a very quick supply of sugar to the bloodstream, demanding a high need for insulin that the diabetic cannot supply. Sucrose is found in processed foods, candies, cakes, soft drinks, fruit juices and very refined carbohydrates such as white bread, where the bran part of the wheat has been stripped away. This quick release of sugar can be laid down as fat if the body cannot employ insulin to use it correctly. Current research has shown that many diabetics may be eating more sugar than they think, because many have a reduced ability to taste sugar. Lowering blood sugar levels is a priority; converting sugars into fat takes place in the liver and can lead to the obesity that is often associated with diabetes.

Complex carbohydrates, known as starches, release their sugars more slowly, so are used for energy rather than laid down as fat. These are termed starches. They also contain fiber, which also helps to slow down sugar release and eliminate toxins from the body to help prevent disease. The whole-grain bran part of cereal grains that is removed in white flour and processed foods contains fiber and provides glucose molecules that are bound together in more complex structures. Vegetables and fruit in their natural, raw state provide complex carbohydrates bound in fiber. They therefore take much more time to break down into their simple sugars and provide a more slow and steady release into the bloodstream, which is much easier for someone with little insulin to deal with. Pasta, potatoes, brown rice, and brown bread can be eaten in a diabetic diet if the appropriate fat-intake guidelines are also observed and they are eaten with proteins to slow down their release of sugars. The carbohydrate issue is, however, not as simple as previously thought.

Fiber

Fiber can either be soluble or insoluble and a balance of both in the diet is very important for health in those with diabetes. Fiber helps to level out blood sugar by slowing down digestion and the release of sugar from food. Aim for 35 grams per day to balance blood sugar, lower cholesterol levels, clean the colon of toxins and to help prevent heart disease.

Soluble fiber tends to be found in fruit and vegetables, such as apples, citrus fruits, carrots, cherries, avocados, beet, dried apricots and prunes and also some seed husks such as linseed, oat bran, and psyllium husks, which many people take to counter constipation. It helps digestion by absorbing water and softening stools and this can help lower cholesterol.

Insoluble fiber remains undigested and so clears the digestive system, prevents constipation, lessens the incidence of colon and rectal cancer and speeds up the elimination of waste from the body. It is found in brown rice (the fiber is removed when processed to white), rye bread and crackers, lentils, asparagus, Brussels sprouts, cabbage, other whole-grains and fibrous vegetables.

Oats are a complex carbohydrate, none of which turns directly into sugar in the body. They provide 10 percent of their weight in fiber and are a perfect breakfast food. Vegetables and fruit contain cellulose, an insoluble plant fiber that contains little sugar, but it is important to remember that when cooked these become broken down more readily into sugars. This is why vegetables such as carrots, bell peppers, and parsnips taste sweeter the longer they are cooked.

Fats

The stipulation of a high-carbohydrate, low fat diet for diabetics does not mean that all fats should be avoided. Instead, it is a matter of choosing the right fats and consuming them in moderation. Lowering your intake of refined carbohydrates that cause the accumulation of body fat is a big factor, and including a controlled amount of beneficial oils and essential fats in your diet can lower cholesterol and help blood sugar regulation.

Saturated fats tend to be from animal sources, such as butter and meat fats. They are solid at room temperature and can form in the same way in the body if eaten in high amounts they can clog arteries and add to the risk of heart disease. In combination with sugars, they can become laid down as fat, and so foods combining both, such as pastries, are the main culprits of weight gain.

Monounsaturated oils are vegetable in origin and those traditionally eaten in Mediterranean countries, namely olive, almond, hazelnut, peanut, and avocado oils. They contain a fatty acid called oleic acid or omega-9 and remain liquid at room temperature, but begin to solidify when refrigerated. These have been found to have a neutral effect on blood cholesterol, although an excess can raise fat levels in the blood. The exception is olive oil, which has been shown actually to reduce blood cholesterol. However, this effect is thought to be caused by unique active components rather than the monounsaturated fat content. These are less damaged by heat than oils that stay liquid when chilled and therefore can be used for cooking.

Polyunsaturated fatty acids are always liquid and contain the essential fatty acids, the omega-6 oils, that help to produce localized hormones in the body, which are important for blood sugar regulation. These include sesame, soy, walnut, pumpkin,and hemp oils. They are termed “essential” because they are crucial to body functions and must be consumed as they cannot be made in the body. Saturated fats can actually stop essential fats being used at a cellular level.

In the case of both polyunsaturated and monounsaturated fats, eating the nuts, seeds and vegetables from which these oils are produced can also play a vital role in the effective management of diabetes. For example, the American Diabetes Association classes avocados as a “superfood” for diabetics, since not only do they contain beneficial oils but they also contain many nutrients that are important for cholesterol management and the protection of arteries against damage. Plant sterols (sterols are types of fat) help to reduce bad cholesterol and lutein helps to protect the eyes against diabetes-related degeneration. Although avocados, olives, nuts and seeds also contain some saturated fats and should be eaten in moderation, they provide omega-6 oils, vitamin E, vitamins B3 and B6, zinc and magnesium, which all aid blood sugar management.

Omega-3 oils are those found in oily fish such as salmon, tuna, herring, mackerel, trout and sardines. Like the omega-6 oils, these are essential fatty acids and are crucial to our health. Much research has shown how important these are for heart health. They should be eaten 3-4 times a week, in variety. Both omega-3 and omega-6 oils protect parts of the body that are rich in fats, and these areas of the body may commonly become damaged in a person with diabetes – the eyes, kidneys, liver and circulation from the heart. For vegetarians, hemp, pumpkin, soy and walnut oils contain some omega-3 oils but are higher in omega-6. Omega-3 and omega-6 should be eaten in a one-to-one ratio and flax or linseed can be added to food as a source of omega-3 oils.

Proteins

Proteins are the major source of building materials for the body. They can also be used as a source of energy that is released very slowly. They are therefore very good for blood sugar management and can slow down sugar release into the bloodstream if eaten with less complex carbohydrates. Caution should be taken not to obtain these only from high fat sources such as meats, but also from eggs, low fat dairy products and vegetable sources such as beans, and in small amounts from other vegetables such as broccoli and cauliflower.