LEY DEL IMPUESTO SOBRE AUTOMOVILES NUEVOS

“I’ve reduced my insulin by 80% … and feel so much more energetic!”

Jay is a cancer survivor and lost a kidney. In the process, the tumor damaged his pancreas and he got Type 1 diabetes. He took insulin for nearly 10 years without anybody telling him about the power of a good diet. His doctors allowed him to eat crazy foods as long as he took his shots. He believed the lie that insulin is harmless and would take care of

everything. But for those 10 years, Jay felt ―sick.‖ He was just so happy to have escaped cancer that it seemed like an acceptable trade off. So, he‘d eat with friends, entertain guests at dinner, but he‘d retire after an hour or two to sleep. That‘s what all his diabetic friends did.

And after all, he had dodged the cancer bullet.

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Case Study: Jay Before After

Weight 158 146

A1C 8.3 6.0

Blood Pressure 146/84 118/78

Triglycerides 304 148

Meds Ultralente: 65

units per day Regular 10-12 units before meals

Ultralente: 12 units per day Regular: 2-3 units before meals

Imagine the disconnect when he came to see me! I explained that insulin wasn‘t a ―cure all‖ and that he was still in trouble. He needed 65 units of Lente and still all that regular

insulin! Despite an A1C of 8.3, this was totally fine with his endocrinologists.

Today, Jay has completely revised his lifestyle with the The 30-Day Diabetes Cure.

He doesn‘t nap anymore. He goes to the gym and doesn‘t eat a crazy meal afterwards. And despite all of his self-destructive behavior condoned by the conventional doctors, he turned things around. Even after years of high sugars, he was able to significantly reduce his insulin and lose 20 pounds with a healthy diet.

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DAY 7: ELIMINATE FAST FOOD LUNCHES

Let me tell you the secret that has led me to my goal.

My strength lies solely in my tenacity.

LOUIS PASTEUR

ANTI-HEALER: Fast food meals and snacks are unhealthy choices for everyone – and especially people with diabetes. They make you fat and increase your risk of developing serious diabetic complications. Substitute these healthier choices today…

WHEN YOU EAT French fries or chips and a soda with your lunch, you‘re pumping a massive dose of fast carbs into your bloodstream and weakening the power of your insulin. Result?

Elevated blood sugar. Weight gain. Chronic inflammation. Insulin resistance. Prediabetes leading to Type 2 diabetes. Elevated risk of complications, including heart attack, stroke, blindness and limb amputation.

IS IT WORTH IT?

Even though the big fast-food chains pretend to be introducing less destructive lunch menus, the three most popular menu items have remained constant over decades: Hamburger, fries and a soda. You may suspect that fast food is one of the main causes of today's diabetes and obesity epidemics – and you‘re right. Here‘s why…

Fast food wrecks your blood sugar. We‘ve already discussed the dangers of fast carbs, sodas, breads, buns and baked goods. The same holds true for the massive serving of French fries and the football-sized baked potatoes loaded with imitation cheese sauce, sour cream, bacon bits and fake butter. The fast-food industry has been highly successful at turning the humble potato into a high GI, high-fat, high-calorie, low-nutrient fat bomb that raises your blood sugar, your calorie intake and your risk of cardiovascular disease and diabetes without any of the health benefits you‘d find in a small baked potato with a sensible pat of butter.

Fast food is brimming with bad fats. You‘ll learn a lot more about the difference between good and bad fats later in this book, but here‘s some advance information:

The bad fats that the fast food industry uses prolifically (such as polyunsaturated

vegetable oils made from corn, soybean, safflower, sunflower and canola), plus the trans fats in

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shortening and margarine, are extremely damaging to your health. Trans fats raise LDL bad cholesterol levels, lower HDL good cholesterol, and lead to the build-up of arterial plaque and heart disease (the number one killer of people with diabetes).

These unhealthy oils raise triglyceride and cholesterol levels, increase insulin resistance, impair cellular repair and amplify your risk of diabetic complications. The average fast food lunch is extremely high in these dangerous fats. A Big Mac has 29 grams of fat and a large order of fries has another 25 grams. Contrast that to the one gram of fat in a turkey sandwich on whole wheat bread. Kind of a no-brainer, isn‘t it?

Fast food is high in calories. And that means weight gain. All fats are high in calories – about nine calories per gram, or more than twice the amount of calories in carbohydrates or protein.

(When measuring at home, figure about 120 calories per tablespoon of any oil.) That big juicy burger with all the trimmings contains 540 calories, and more than half of them come from the fat alone. French fries have another 500 calories. Add the 310 in a large soda and you‘ve topped 1,000 calories for a single meal. That's more than half the total calories the average person should eat in an entire day!

Guidelines for maintaining a healthy weight recommend getting no more than 1,500 to 2,000 calories per day (the low end for women, the high end for men), and even less if you‘re overweight and trying to shed some pounds and inches. It's easy to see how quickly fast food can get you in big trouble.

Fast food is full of salt. That Big Mac also has over 1,000 milligrams (mg) of sodium, the fries another 350. The American Heart Association recommends a daily salt intake of less than one teaspoon (2,300 mg) to minimize your risk of hypertension, stroke and heart disease. The typical fast food lunch contains more than half that. (More than 75% of the salt we consume daily comes not from the saltshaker, but from hidden sodium in prepared and processed foods.)

Read the labels on any soup can, box of stuffing mix, bottle of salad dressing, jar of spaghetti sauce, bag of chips, or frozen dinner and you‘ll be shocked at how much sodium is in there: Campbell‘s Chicken Noodle Soup: 890 mg, 37% of your suggested daily requirement;

Ragu Spaghetti Sauce: 540 mg, 22% of your suggested daily requirement; Marie Callender‘s Frozen Chicken Pot Pie: 857 mg, 36% of your suggested daily requirement.

Why is there so much salt in fast food and processed foods? Simple. Salt masks the inferior taste of poor-quality food. And we've been conditioned to add salt to every meal in order to "bring out its flavor." But good quality food already has flavor of its own, yet we can't get those delicate sugars and unique tastes because we're so used to all that salt.

But here‘s the kicker: Too much sodium in the bloodstream elevates your chances for a sudden stroke or heart attack – and people with diabetes are already at higher risk of these because of their blood sugar and insulin imbalance. That's the main reason one of the first prescriptions your doctor may give you when you‘re diagnosed with diabetes is blood-pressure medication.

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Do you want to take this drug for the rest of your life? Or would you rather just lower your salt intake? Stay away from fast foods and processed foods and you‘ll accomplish this goal far more successfully (and with the added benefit of actually healing your diabetes and high-blood pressure), instead of merely ―managing‖ it with medicine.

Fast food is poor-quality food. If all these calorie and sodium numbers aren‘t scary enough, understand the meat in your fast food burger comes from industrialized factory-feedlot

operations. This ground beef is often an amalgamation of edible meat and scrap trimmings from various feedlot sources – one burger can come from literally hundreds of animals. Highly susceptible to dangerous E. coli and salmonella bacteria (not to mention the very real possibility of mad cow disease), the animals that produce these meat products are routinely treated with antibiotics and growth hormones. Some feedlot operations have even started injecting their ground beef with ammonia to keep it bacteria-free. It's easy to see why many foreign countries forbid the importation of US beef.

Setting aside both the environmental devastation wreaked by these "factory beef"

operations (feedlot waste products are the number one source of greenhouse gas emissions) and the thorny question of the heartless, inhumane treatment of these animals, what about the actual nutritional quality of this meat?

According to the Journal of Animal Science, grain-fed beef from factory feedlots contains 300% more fat than grass-fed cattle. The high amount of beneficial omega-3 fatty acids found in pasture-raised beef (in amounts that rival some fish varieties) is practically nonexistent in feedlot cattle. And vital nutrients such as vitamin B and vitamin E – plus essential minerals like calcium, magnesium, and potassium – are greatly depleted in feedlot beef. No wonder red meat has gotten such a bad rap in medical and nutritional circles. But it isn't red meat per se that's bad for you (properly raised, it‘s actually a very healthful food), it's the quality that really counts. And isn't that true about all food?