Interesting to hear of a recent report in Diabetes Care that found a strong relationship between Type II diabetes and pollutants in the body. Some may now argue that because of the use of contaminants in conventional commercial vegetable and fruit growing operations, that people with diminished pancreatic function should stick to organically grown food.
I’ve got to admit I haven’t been able to find a copy of the actual study but the article I read mentioned six particular pollutants as being of concern, including:
- hexachlorobiphenyl
- 2 dioxins: heptadioxin and OCDdioxin
- 2 pesticides: oxychlordane and trans-nonachlor, and
- a pesticide metabolite: DDE, a metabolite of DDT
It seems the study found that these chemicals were found in more than 80 percent of the study participants and this group had almost 38 times greater likelihood of developing diabetes as those with the lowest level of exposure.
As we say in the book ‘Cooking Hints and Recipes for Pancreatitis’ one shouldn’t want any chemical additives to the food one eats. Our preference would be to go organic, but we realize that’s not always possible for everyone because of price, availability and assurance that you are in fact getting organic. (One thing you find when you start looking in to this area of food processing is that there is a ‘range’ in determining whether or not something is organic).
Nevertheless, the evidence seems to be mounting that chemicals used in the growing of food can and do have an impact upon the ultimate consumer of that produce. I can’t vouch for this, but the article I read said that the average American takes in nearly a gallon of pesticides per year by eating conventionally grown fruits and vegetables! For the pancreatitis sufferer, it means continued vigilance in controlling what food one consumes, not only because of the potential poisoning but also because of the greater risk of further impairment to the pancreas and the potential for increasing the potential on-set of diabetes.
Until next time.
Bill
info@pancreatitis-advice.com
www.pancreatitis-diet.com
White is NOT right when it comes to sugar (..and rice…and bread!)
We’ve probably all suspected it for a long, long time but there’s now growing empirical evidence that in the pursuit of perfect-looking white sugar and fluffy white bread rolls and rice, we’ve emptied these products of their original nutritional value and have, in the process, increased our risk of disease. Richard Weisinger of La Trobe University in Melbourne Australia has recently reported finding important nutritional health benefits in products that are removed when processing white sugar.
“When sugar is processed, the stuff that is thrown away seems to have a lot of polyphenols” he explained recently.
Polyphenols are natural plant chemicals that have powerful antioxidant properties and numerous potential health benefits. One of these potential benefits, suggests Weisinger, is to reduce the amount of fat our body retains after eating a fatty meal. Returning polyphenols to our refined sugar has the potential to reduce insulin resistance and diabetes.
In the experiments Weisinger used mice to test the benefits of polyphenols in sugar. He found that polyphenols reduced the amount of fat that mice stored in their bodies. The mice given the polyphenols did not get as fat as the ones without the polyphenols.
Weisinger explained that these benefits are specific to polyphenols from sugar cane which are different from those found in other food sources such as green tea. He hopes his research can be used to benefit individuals at risk of diabetes by reducing insulin resistance. Insulin is produced in the body (as we know by the pancreas). It removes sugar from the bloodstream and stores excess sugar as saturated fat. Insulin resistance, the cause of diabetes, leads to an inability to remove sugar from the blood.
Researchers are unsure precisely how polyphenols act in the body to reduce fat intake, but Weisinger has some ideas:
“Polyphenols increase energy excretion and make it more difficult to store fat, For example, instead of your body absorbing all of the calories from a meal, it will only keep 90% of the calories. The remaining calories are excreted in faeces.”
Weisinger goes on to explain that larger fat cells, that store a lot of fat, release certain hormones that are inflammatory – certainly not something that pancreatitis sufferers need! Any inflammatory inducing hormones could cause inflammation of the pancreas and cause a flare-up.
So, what’s the upshot of this research for the pancreatitis sufferer. Well, firstly as we’ve been reinforcing throughout previous articles, it is best to remove the need for additional sugar in the diet. Any additional blood sugar is going to put pressure on the pancreas to produce the insulin required to remove the sugar from the bloodstream. Everyone’s tolerance of sugar will be different, but if you are currently adding sugar-based products to your cooking or tea and coffee, then it will be best to use sugar cane products with the least level of processing. From the article I read about Weisinger’s research it wasn’t clear what alternatives to white cane sugar there might be. One could presume that raw can sugar would contain a higher number of polyphenols than the white.
There’s obviously a lot more research that needs to be done in this area, but I still tend to think that the pancreatitis sufferer will do well to continue to reduce his/her ‘sweetness habit’ and in the process use natural sweetners such as stevia.
Oh, some may have been wondering why we ever started removing the polyphenols from sugar cane. As Weisinger explains, “Polyphenols are bitter. People like white, beautiful and very sweet sugar”. Just reinforces our belief that we’ve become increasingly addicted to sweetness in our food and we must start to tame the sugar beast before it gets completely out of control! Colour in our food is a very good thing.
Till next time.
Bill
info@pancreatitis-advice.com
It seems as though everyone faces sugar cravings on a reasonably regular basis. Some believe that sugar has become an addiction as a result of it being surreptitiously added to many of the processed foods we eat. Sugar certainly is a sneaky substance – it seems to creep up on us – the more we have the more we want. Who can remember as a child rarely having sugar treats – soda and soft drinks, lollies and desserts were the rarity rather than the norm. Nowadays, sugar is omnipresent!
For the pancreatitis sufferer, added sugar (in fact as we’ve heard previously – added anything – most food additives can prove problematic for pancreatitis) can be a real source of concern. In really basic terms, added sugar means added calories which mean added workload for the pancreas. People with pancreatitis must be concerned with what they put in their mouths and one thing they’ve got to be careful of is adding empty, non-nutritious substances like sugar.
So, what to do about this if you happen to be one of those (let’s face it, that’s all of us!) who can’t seem to crack the sugar habit? Here’s a step process to help you overcome the sugar cravings.
- Stop adding sugar to the food you eat. People who love sugar in their coffee hate this one, but as any coffee aficionado will tell you, sugar spoils the coffee taste. So, stop putting the 2-3 lumps or teaspoons into your latest brew. Give it a try for awhile and see how it goes – after awhile you really will start to enjoy the flavor!
- If you really must have a sweet flavor added to your coffee or other food, then replace the sugar with one of the natural sweeteners such as stevia. As we’ve written, Stevia is a naturally occurring substance with minimal calorific value. It’s not quite the same taste as sugar, but it is still adds a sweetness – and what’s more it only takes a very small amount to add the flavor. You can get stevia in powder or liquid form from your nearest health store. I prefer the powdered form.
- Take a note of what sugar you are consuming. As pancreatitis sufferers we must be reviewing food labels and now you must pay particular attention to the amount of sugar in the food you eat. Remember – look out for anything that has ‘ose’ in it. Sucrose, fructose, - it’s all sugar! As is any form of ‘syrup’!
- Finally, think before you eat! Consider the food you are about to it. Tell yourself it is nourishing, is adding to your ability to control pancreatitis and that it is naturally sweet. Might sound strange, but try it. As you gradually remove sugar from you life, you begin to realize the sweetness that occurs naturally in the food you eat. And finally –
- If all this fails, just go ‘cold turkey’. Cut out all added sugar. If you give it a go for a few weeks you’ll be amazed at how your tastes change and if you stick with it, soon you’ll be wondering what all the fuss was about!
Well, everyone, this is probably going to be my last post before Christmas. We really do hope you have an enjoyable, peaceful and pain-free festive period. All the best to you all for 2009 and thank you for being a part of our community.
Oh, nearly forgot! Given the season, here’s a little egg-nog replacement recipe that I really like that is low in fat and high in flavor.
Fill a cup with warm to hot, low-fat milk or soy. (Only use the product you are able to tolerate. If milk or soy don’t agree with you, then try rice milk) Add a small (one quarter teaspoon of stevia powder and a sprinkling of cinnamon. Stir or whisk to add a froth. Enjoy!
Merry Christmas everyone!
Please let us know if you have any thoughts on this. Leave a comment here or email us at info@pancreatitis-advice.com
Bill & Jenny
http://www.pancreatitis-diet.com
