28. DOWN WITH DIABETES

Dr. John E. Anderson, a vice-president for the American Diabetic Association, made this startling statement: “This will be the first generation of Americans who don’t live as long as their parents.” He blames the lifestyle of our youth for paving the way for them to have type 2 diabetes. Since diabetes is more easily reversed than almost any other disease, young people need to know what they can do to make his statement false. 

Sadly, our young people are victims of a fast-food generation. Their youth makes them feel immortal, so they cannot imagine anything can harm them. Their appetites crave the sweet, oily taste of burgers and fries, pizza, candy bars and cokes; consequently, overweight is rampant.

According to the Center for Disease Control and Prevention, 31.8 percent of American kids ages two to nineteen are overweight or obese, which is almost 1/3 of our young. Sixteen and .9 percent are obese. Overweight sets the stage for diabetes.

The process works like this: the cells of the body need sugar, or glucose, which comes from our food, to do their work. Insulin is the hormone that carries the glucose to the cells. Overweight prevents insulin from functioning properly, so the sugar builds up in the bloodstream.

This buildup of sugar can ultimately cause serious consequences: excessive urination, weight loss, heart trouble, damage to the eyesight, poor circulation to the legs and difficulty in healing.

Because diabetics develop high blood sugar, it was first believed that their sugar should be cut, while they continued to eat large amounts of fat. That idea continues to be promoted; however, it is now known that both are harmful, but fat is more deadly than sugar. Fat interferes with the action of insulin.

Another mistaken view that continues to be pushed among many diabetics is that they need to omit carbohydrates, such as potatoes, pasta and squash. Diabetics are treated with insulin to keep their blood sugar regulated. A high protein, low carbohydrate diet is recommended, which makes the disease continue to progress.

Dr. John McDougall, Dr. Michael Dansinger and many other medical people have reversed diabetes by giving their patients diets high in complex carbohydrates, low in fat and high in fiber. Fiber is vital to allow a more gradual release of glucose into the blood. With this plan, most patients enjoy a return to full health with no need for added insulin.

Let’s hypothetically send 18-year-old Barbie to Dr. McDougall’s 10-day seminar. She is 40 pounds overweight, her cholesterol is 200 and her blood sugar is 140. She is diagnosed as prediabetic.

At the seminar, she drinks 8 cups of water daily and has no sweet drinks. An hour-long exercise program is part of every day’s activity. The food amazes her as for breakfast she chooses from whole grain cereal, fruit of every kind and nuts and seeds in abundance. Lunch and dinner are just as plentiful with beans, lentils, vegan patties and casseroles, and vegetables of every kind and color.

Each day Barbie feels better—more alive and more energetic. At the end of the session, she has lost 15 pounds and has become an avowed vegan.

She looks in the mirror at her slimming body, and makes a commitment: “Body, you are my most precious possession. You don’t want hot dogs, milk shakes and sweet rolls. You want and you will get the finest food available—plant food and water!

Sound this message to our youth: “Eat vegan! Outlive our parents! 

CHICKPEA & RED CABBAGE PITA PIZZA
8 c thinly-sliced red cabbage
1 1/2 T olive oil divided
1/4 c fresh lemon juice
2 T honey
1 t cumin
1 large clove garlic peeled
1/4 t salt
1 1/2 c cooked chickpeas drained (reserve liquid)
or 1 15-oz can chickpeas
4 T chopped cilantro divided
6 6-inch pita rounds
Heat 1 T oil in large skillet. Add cabbage and toss
to coat. Add lemon juice and 1/4 c water. Cover and
cook 15 minutes until cabbage is tender. Remove
from heat, stir in honey and season with salt. Blend
1 1/4 c chickpeas, 1/4 c reserved liquid and 1 t cumin
until a coarse puree. Mix in 3 T cilantro. Brush tops
of pitas with remaining 1/2 T oil. Heat skillet and
cook pita until crisp on bottom. Repeat with remaining
pitas. Spread chickpea puree on crisp side of each pita,
add 1/3 cup of cabbage mixture, then press 1/4 cup
chickpeas evenly on top among them. Bake 6-8
minutes until heated through. Sprinkle with the
remaining 1 T cilantro.