Health benefits of Lotus root

• Lotus root is one of the moderate calorie root vegetables. 100 g root-stem provides about 74 calories. Nevertheless, it composed of several health benefiting phyto-nutrients, minerals, and vitamins.
  
• Lotus rhizome is very good source dietary fibers; 100 g flesh provides 4.9 g or 13% of daily-requirement of fiber. The fiber, together with slow digesting complex carbohydrates in the root help reduce blood cholesterol, sugar, body weight and constipation conditions.
  
• Lotus root is one of the excellent sources of vitamin C. 100 g root provides 44 mg or 73% of daily-recommended values. Vitamin C is a powerful water soluble anti-oxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps the body protect from scurvy, develop resistance against viral infection, boosts immunity, hasten wound healing and remove cancer causing harmful free radicals from the body.
  
• In addition, it contains moderate levels of some of valuable B-complex group of vitamins such as pyridoxine (vitamin B-6), folates, niacin, riboflavin, pantothenic acid, and thiamin. Pyridoxine (vitamin B-6) acts as a coenzyme in the neuro-chemical synthesis in the brain which influences mood. Adequate pyridoxine levels help control nervous irritability, headache, and tension. It also protects heart-attack risk by controlling harmful homocysteine levels in the blood.
  
• Further, the root provides healthy amounts of some important minerals like copper, iron, zinc, magnesium, and manganese. Copper is a cofactor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Along with iron, it is also required in the production of red blood cells.
  
• The crunchy, sweet yet delicate flavor of root lotus is because of its optimum electrolyte balance. It composes agreeable ratio of sodium to potassium at the value 1:4. While sodium gives the sweet taste to the root, potassium acts to counter negative effects of sodium by regulating heart rate and blood pressure.
  

Benefits of Jicama for Skin Beauty

• Whitening
  The content of jicama as pachyrhizon, vitamin B1 and vitamin C, can make your skin look brighter and appear white. Requirement is of course the use of a jicama continuously least once a week. The stain acne scars can fades the color if you are wearing a mask of jicama.
  
• RefreshingJicama that is used as a mask, not just on the face but also on the body, it can give fresh sensation. Effect of fresh yam will be more pronounced if you use it in the afternoon, after exposure to sunlight.
  
  Ways to make a mask of jicama easily. Prepare one grain of jicama, then wash and peel. After the peeled, cut into small pieces, and puree with grated or juicer. Then strain with tea strainer until separately the water and residue. Absorb the water grated of jicama, then leave it. Could be put in the refrigerator to cold. Then, remove the top of the water who  colored the clear  and use the sediment for a face mask. After drying, wash your face with a wet wash cloth. then your face  will  feels fresher and brighter. well good luck :)

Health benefits of Jicama

• Jicama is very low calorie root vegetables; contains only 35 calories per 100 g. However, its high quality phyto-nutrition profile comprises of dietary fiber, and anti-oxidants, in addition to small proportions of minerals, and vitamins.
  
• It is one of the finest source dietary fiber and excellent source of oligofructose inulin, a soluble dietary fiber. The root pulp provides 4.9 mg or 13% of fiber. Inulin is a zero calorie, sweet inert carbohydrate and does not metabolize in the human body, which make the root an ideal sweet snack for diabetics and dieters.
  
• As in turnips, fresh yam bean tubers are rich in vitamin C; provide about 20.2 mg or 34% of DRA of vitamin C per 100 g. Vitamin-C is a powerful water-soluble anti-oxidant that helps body scavenge harmful free radicals, thereby offers protection from cancers, inflammation and viral cough and cold.
  
• It also contains small levels of some of valuable B-complex group of vitamins such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin.
  
• Further, it provides healthy amounts of some important minerals like magnesium, copper, iron and manganese.
  

Cucumber Benefits for Great Skin and Eyes

Cucumber for Eyes

It is believed that cucumber helps in reducing swelling around the eyes or the big dark circles under your eyes. This is world-wide treatment which is being used to its maximum extent.

Cucumbers are the most wonderful and natural eye pads you can find for yourself. The puffiness and the tiredness in your eyes may just leave you, if you do this in a relaxed fashion. These natural eye pads do wonders after a long days work.

Cucumber for Skin

If you want a happy skin, then cucumber is the answer. As cucumber and the skin share the same level of hydrogen, it becomes easier for cucumber to mask all the problem areas. It helps in soothing and softening your skin which can get you relaxed in no time.

With so many useful ingredients in cucumber it can help you in treating so many skin problems. It has become part of daily beauty product into face packs, facials, juice and many other things which can affect your skin.

Due to its cooling effect it can be termed as a magic wand for all your skin problems. The cleaning and cleansing property helps your skin tremendously making it soft and supple.

The regular intake of cucumber juice is very useful both internally and externally.

To have a healthy glowing and smooth skin use this recipe

Blend 4 - 5 leafs of fresh mint.

Peel and de-seed the cucumber.

Add mint leaves to the cucumber to make a puree.

Beat egg white and keep it separate, then add this egg white to the cucumber mixture.

Apply this evenly on your face for 20 minutes and then rinse it with water and pat it dry.

Health benefits of Cucumber

    It is one of the very low calorie vegetables; provide just 15 calories per 100 g. It contains no saturated fats or cholesterol. Cucumber peel is a good source of dietary fiber that helps reduce constipation, and offer some protection against colon cancers by eliminating toxic compounds from the gut.

    It is a very good source of potassium, an important intracellular electrolyte. 100 g of cucumber provides 147 mg of potassium but only 2 mg of sodium. Potassium is a heart friendly electrolyte helps bring a reduction in total blood pressure and heart rates by countering effects of sodium.

    Cucumbers contains unique anti-oxidants in moderate ratios such as ß-carotene and α-carotene, vitamin-C, vitamin-A, zea-xanthin and lutein. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 214 µmol TE/100 g.

    Cucumbers have mild diuretic property, which perhaps attributed to their free-water, and potassium and low sodium content. This helps in checking weight gain and high blood pressure.

    They surprisingly have a high amount of vitamin K, provides about 17 µg of this vitamin per 100 g. Vitamin-K has been found to have a potential role in bone strength by promoting osteotrophic (bone mass building) activity. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in their brain.

Health benefits of Cassava

    Cassava has nearly twice the calories than potatoes, perhaps highest for any tropical starch rich tubers and roots. 100 g root provides 160 calories. Their calorie mainly comes from sucrose forming the bulk of the sugars in tubers, accounting for more than 69% of the total sugars. Complex sugar amylose is another major carbohydrate source (16-17%).

    Cassava is very low in fats and protein than in cereals and pulses. Nonetheless, it has more protein than that of other tropical food sources like yam, potato, plantains, etc.

    As in other roots and tubers, cassava too is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.

    Young tender cassava (yuca) leaves are a good source of dietary proteins and vitamin K. Vitamin-K has a potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in the brain.

    Cassava is a moderate source of some of the valuable B-complex group of vitamins such as folates, thiamin, pyridoxine (vitamin B-6), riboflavin, and pantothenic acid.

    The root is the chief source of some important minerals like zinc, magnesium, copper, iron, and manganese for many inhabitants in the tropical belts. In addition, it has adequate amounts of potassium (271 mg per 100g or 6% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Health benefits of carrots

    Sweet and succulent carrots are notably rich in anti-oxidants, vitamins and dietary fiber; however, they provide only 41 calories per 100 g, negligible amount of fat and no cholesterol.

    They are exceptionally rich source of carotenes and vitamin-A. 100 g fresh carrot contains 8285 µg of beta-carotene and 16706 IU of vitamin A. Studies have found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers.

    Carotenes are converted into vitamin A in the liver. Beta-carotene is the major carotene that is present in these roots. Beta carotene is one of the powerful natural anti-oxidant helps protect body from harmful oxygen-free radical injury.  In addition, it also has all the functions of vitamin A such as vision, reproduction (sperm production), maintenance of epithelial integrity, growth and development.

    Carrots are rich in poly-acetylene antioxidant falcarinol. Research study conducted by scientists at University of Newcastle on laboratory animals has found that falcarinol in carrots may help fight against cancers by destroying pre-cancerous cells in the tumors.

    Fresh roots are also good in vitamin C; provide about 9% of RDA. Vitamin C is water soluble anti-oxidant. It helps the body maintain healthy connective tissue, teeth and gum. Its anti-oxidant property helps the body protect from diseases and cancers by scavenging harmful free radicals.

    In addition, this root vegetable is especially rich in many B-complex groups of vitamins such as folic acid, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that acts as co-factors to enzymes during substrate metabolism in the body.

    Further, They also compose healthy levels of minerals like copper, calcium, potassium, manganese and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

Health benefits of cabbage

• Fresh, dark green-leafy cabbage is incredibly nutritious; however, very low in fat and calories. 100 g of leaves provide just 25 calories.
  
• The vegetable is the storehouse of phyto-chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates. These compounds are powerful antioxidants and known to help protect against breast, colon, and prostate cancers and help reduce LDL or "bad cholesterol" levels in the blood.
  
• Fresh cabbage is an excellent source of natural antioxidant, vitamin C. Provides 36.6 mg or about 61% of RDA per 100 g. Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  
• Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbages contain more antioxidant value, 2252 µmol TE/100 g.
  
• It is also rich in essential vitamins such as pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1). These vitamins are essential in the sense that our body requires them from external sources to replenish.
  
• It also contains a adequate amount of minerals like potassium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for the red blood cell formation.
  
  
• Cabbage is a very good source of vitamin K, provides about 63% of RDA levels. Vitamin-K has the potential role in bone metabolism by promoting osteotrophic activity in them. So enough vitamin K in the diet gives you healthy bones. In addition, vitamin-K also has established role in curing Alzheimer's disease patients by limiting neuronal damage in their brain.

Health benefits of brussel sprouts

• The sprouts are one of the low-glycemic nutritious vegetables that should be considered in weight reduction programs. 100 g brussel sprouts provide just 45 calories, nonetheless, contain 3.38 g of protein, 3.80 g of dietary fiber (10% of RDA) and zero cholesterol.
  
• In fact, brussels sprouts are a storehouse of several flavonoid anti-oxidants like thiocyanates, indoles, lutein, zea-xanthin, sulforaphane and isothiocyanates. Together, these phytochemicals offer protection from prostate, colon, and endometrial cancers.
  
• Di-indolyl-methane (DIM), a metabolite of indole-3-carbinol is found to be an effective immune modulator, anti-bacterial and anti-viral agent through its action of potentiating "Interferon-γ" receptors.
  
• In addition, brussel sprouts contain glucoside, sinigrin. Early laboratory studies suggest that sinigrin help protect from colon cancers by destroying pre-cancerous cells.
  
• Brussel sprouts are an excellent source of vitamin C; 100 g sprouts provide about 85 mg or 142% of RDA. Together with other antioxidant vitamins such as vitamin A and E, it helps protect the body by trapping harmful free radicals.
  
• Zea-xanthin, an important dietary carotenoid in sprouts, is selectively absorbed into the retinal macula-lutea in the eyes where it is thought to provide anti-oxidant and protective light-filtering functions from UV rays. Thus, it helps prevent retinal damage, "age-related macular degeneration related macular degeneration disease" (ARMD), in the elderly.
  
• Sprouts are the good source of another anti-oxidant vitamin A, provides about 754 IU per 100g. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for acuity of vision. Foods rich in this vitamin have been found to offer protection against lung and oral cavity cancers.
  
• It is one of the excellent vegetable sources for vitamin-K; 100 g provides about 177 µg or about 147% of RDA. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain and thereby, preventing or at least, delay the onset of Alzheimer's disease.
  
• Further, the sprouts are notably good in many B-complex groups of vitamins such as niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential for substrate metabolism inside the human body.
  
• They are also rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. 100 g fresh sprouts provide 25 mg (1.5% of RDA) sodium and 389 mg (8% of RDA) potassium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
  

Brussels sprouts are incredibly nutritious vegetable that offers protection from vitamin A deficiency, bone loss, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.

Health benefits of broccoli

• Broccoli is one of the very low calorie vegetables; provide just 34 calories per 100 g. Nevertheless, it is rich in dietary fiber, minerals, vitamins, and anti-oxidants that have proven health benefits. Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of broccoli is 1632 µmol TE/100 g.
  
• Fresh Broccoli is a storehouse of many phyto-nutrients such as thiocyanates, indoles, sulforaphane, isothiocyanates and flavonoids like beta-carotene cryptoxanthin, lutein, and zea-xanthin. Studies have shown that these compounds by modifying positive signaling at molecular receptor levels help protect from prostate, colon, urinary bladder, pancreatic, and breast cancers.
  
• Fresh vegetable is exceptionally rich source of vitamin-C. Provides 89.2 mg or about 150% of RDA per 100 g. Vitamin-C is a powerful natural anti-oxidant and immune modulator, helps fight against flu causing viruses.
  
• Further, it contains very good amounts of another anti-oxidant vitamin, vitamin-A. 100 g fresh head provides 623 IU or 21 % of recommended daily levels. Together with other pro-vitamins like beta-carotene, alpha-carotene, and zea-xanthin, vitamin A helps maintain integrity of skin and mucus membranes. Vitamin A is essential for healthy eye-sight and helps prevent from macular degeneration of the retina in the elderly population.
  
• Broccoli leaves (green tops) are an excellent source of carotenoids and vitamin A; (provide 16000 IU of vitamin A per 100 g) contain these compounds several times greater than that in the flower-head.
  
• Fresh broccoli heads are an excellent source of folates; contain about 63 µg/100 g (Provides 16% of RDA). Studies have shown that consumption of fresh vegetables and fruits rich in folates during pre-conception, and pregnancy helps prevent neural tube defects in the offspring.
  
• This flower vegetable is rich source of vitamin-K; and B-complex group of vitamins like niacin (vit B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6), and riboflavin. The flower heads also have some amount of omega-3 fatty acids.
  
• It is also a good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus.
  

Health benefits of bell pepper

• Bell pepper contains an impressive list of plant nutrients that are known to have disease preventing and health promoting properties. Unlike other chili peppers, it is very low in calories and fats. 100 g provide just 31 calories.
  
• Sweet (bell) pepper contains small levels of health benefiting an alkaloid compound capsaicin. Early laboratory studies on experimental mammals suggest that capsaicin has anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic properties. When used judiciously, it also found to reduce triglycerides and LDL cholesterol levels in obese individuals.
  
• Fresh bell peppers, red or green, are rich source of vitamin-C. This vitamin is especially concentrated in red peppers at highest levels. 100 g red pepper provides about 127.7 µg or about 213% of RDA of vitamin C. Vitamin-C is a potent water soluble antioxidant. It is required for the collagen synthesis in the body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in this vitamin helps the human body protect from scurvy; develop resistance against infectious agents (boosts immunity) and scavenge harmful, pro-inflammatory free radicals from the body.
  
• It also contains good levels of vitamin-A. 100 g of sweet pepper has 3131 IU or 101% of vitamin A. In addition, it contains anti-oxidant flavonoids such as α and ß carotenes, lutein, zea-xanthin, and cryptoxanthin. Together, these antioxidant substances in capsicum help to protect the body from injurious effects of free radicals generated during stress and disease conditions.
  
• Bell pepper has adequate levels of essential minerals. Some of the main minerals in it are iron, copper, zinc, potassium, manganese, magnesium, and selenium. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Selenium is an anti-oxidant micro-mineral that acts as a co-factor for enzyme, superoxide dismutase.
  
• Further, capsicum (sweet pepper) is also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). These vitamins are essential in the sense that body requires them from external sources to replenish. B-complex vitamins facilitate cellular metabolism through various enzymatic functions.
  

Health benefits of Lettuce

• Lettuce leaves are one of the very low calorie green-vegetables. 100 g fresh greens provide just 15 calories. Nonetheless, they are the store house of many phyto-nutrients that have health promoting and disease prevention properties.
  
• Vitamins in lettuce are plentiful. Fresh leaves are an excellent source of several Vitamin A and beta carotenes. Just 100 g of fresh, raw-lettuce provides 247% of daily vitamin A, and 4443 µg of beta-carotene (Carotenes convert to vitamin A in the body; 2 µg of carotene is considered equivalent to 1 IU of vitamin A). These compounds have antioxidant properties. Vitamin A is required for maintaining healthy mucus membranes and skin, and is also essential for vision. Consumption of natural fruits and vegetables rich in flavonoids helps to protect the body from lung and oral cavity cancers.
  
• It is a rich source of vitamin K. Vitamin K has a potential role in the bone metabolism where it thought to increase bone mass by promoting osteotrophic activity in the bone cells. It also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.
  
• Fresh leaves contain good amounts folates and vitamin C. Folates require for DNA synthesis and therefore, vital in prevention of the neural tube defects in-utero fetus during pregnancy. Vitamin C is a powerful natural antioxidant; regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
  
• Zea-xanthin (1730 µg per 100 g), an important dietary carotenoid in lettuce, is selectively absorbed into the retinal macula lutea, where it thought to provide antioxidant and filter UV rays falling on the retina. Diet rich in xanthin and carotenes is thought to offer some protection against age-related macular disease (ARMD) in the elderly.
  
• It also contains good amounts of minerals like iron, calcium, magnesium, and potassium, which are very essential for body metabolism. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required in the production of red blood cells. Iron is essential for red blood cell formation.
  
• It is rich in B-complex group of vitamins like thiamin, vitamin B-6 (pyridoxine), riboflavins.
  

Regular inclusion of lettuce in salads is known to prevent osteoporosis, iron-deficiency anemia and believed to protect from cardiovascular diseases, ARMD, Alzheimer's disease and cancers.

Complications of Type 1 Diabetes

The complications of type 1 diabetes will normally develop at a gradual pace over the years. Therefore, they will be more prevalent in patients suffering from type 1 diabetes for an extended period of time and will be mostly attributed to ill managed blood sugar levels. Although, most of the complications will be serious to deal with, regular checkups and monitoring will attempt a successful management of these problems.

Common Complications of Type 1 Diabetes
Diabetic Nephropathy
Prolonged type 1 diabetes can destroy the delicate filters within the kidneys for filtering wastes from the blood. A severe damage can lead to complete failure of this filtering mechanism, which will eventually require a renal transplant or dialysis.

Diabetic Neuropathy
Excessive blood sugar can injure the blood vessels responsible for nourishing the nerves, specifically in the legs. This can result in complete nerve damage commonly manifested through burning sensations, pains, tingling and numbness. This might also result in problems of the gastrointestinal tract. Erectile dysfunction will also be common in diabetic men.

Diabetic Retinopathy
Diabetes can also be responsible for damaging the retinal blood vessels thereby, causing blindness. It is also known to be responsible for other serious problems such as glaucoma and cataract.

Feet Damage
Diabetes can also be responsible for poor blood circulation in the feet and nerve damage, which can jointly contribute to several complications. When left untreated, blisters and cuts can end up being serious sources of infections. In certain cases, feet amputation may be required.

Cardiovascular Complications
The risks associated with cardiovascular diseases will increase substantially when you suffer from diabetes. You can experience chest pain, stroke, heart attack, atherosclerosis etc. To put in a nutshell, diabetics are more prone to deaths caused due to cardiovascular complications than normal people.

Skin and Mouth Complications
Type 1 diabetes can also be responsible for certain complications related to the mouth and skin. You may become more susceptible to skin problems including fungal and bacterial infections. Gum infections and associated inflammations can also become more common especially when you experience poor dental hygiene.

Osteoporosis
Diabetes is responsible for reducing the bone mineral density thereby, increasing your chances of osteoporosis. Osteoporosis is a more common phenomenon in women suffering from type 1 diabetes.

Complications of type 1 diabetes can therefore, be many. Health conditions of diabetics should therefore, be monitored on a regular basis to minimise the associated risks and to administer timely control and management techniques for these complications.

Is Eating Disorder a Mental Illness?

Eating disorder is a mental illness that causes physical and emotional consequences.  When a person feels extremely distress or concerned about the body weight and shape, he tends to either reduce the food intake or start overeating. In both the cases person faces severe disturbances in the eating behaviour causing eating disorder.  

Even though the medical manuals like International Classification of Disease (ICD-10) and Diagnostic and Statistical Manual (DSM-IV) don’t recognize eating disorders (such as diabulimia, food maintenance syndrome) as a mental illness. But besides the concern for food and weight, eating disorder as a mental illness also cause emotional and physical disturbance. The disorder is mainly characterized by psychological and behavioural disturbance in eating patterns that can prove to be threatening to person’s health. 

Anorexia nervosa and bulimia nervosa are the two main types of eating disorders. This basic issue present in Anorexia is that the person tends to believe that he can regain sense of control by reducing food in-take. Here food becomes the central focus of the person for regaining a sense of control and body shape. The patient is surrounded by emotional turmoil regarding loss of identity, fears around sexuality or maturation. A person with bulimia faces intense fear of gaining gain he is trapped in a vicious cycle of binge eating and experiments various methods of reducing on consumed calories.

Millions of people are yearly affected by this deadly disorder. Disorder-relapses are common when the psychological causes are not taken care of in the treatment process resulting patient to struggle life-long with the disease. Overall success of the treatment largely depends upon the mental recovery of the patient. For treating eating disorder and restoring the person to healthy weight requires treating the related psychological issues and eliminating the thoughts and behaviors that lead to disordered eating. Curing the psychological symptoms can go a long way to prevent disorder relapse.

Despite many scientific researches in the area of eating disorder the biological, behavioural and social underpinnings of this disorder are still elusive.

Understanding Normal Glucose Levels?

It is important for people with diabetes to monitor their blood sugar levels. Glucose is the type of simple sugar that the cells use for energy. In people with diabetes blood glucose levels is elevated. Blood sugar test is done to measure the amount glucose, present in your blood.

Your doctor may recommend measurement of;

1. Fasting blood glucose (done in the morning before you eat or drink anything even tea or coffee).
2. Random blood glucose (done at any time of the day)
3. Post-prandial blood glucose (is done 2 hours after eating)

Normal blood glucose levels;

1. Fasting blood glucose: 70-99 milligrams per deciliter (3.9-5.5 mmol/L)
2. 2 hours after eating (postprandial): 70-145 mg/dL (3.9-8.1 mmol/L)
3. Random blood sugar: 70-125 mg/dL (3.9-6.9 mmol/L)

The results of blood sugar levels can vary slightly from lab to lab. Blood sugar levels can be affected by many conditions. The most common cause of high blood sugar is diabetes. If your blood sugar levels are elevated your doctor may recommend re-testing of sugar levels and if required other tests. DO not ignore if your blood test results are abnormal.

Effects of Uncontrolled Diabetes

Uncontrolled diabetes is a fatal stage of the diabetes, which is classified as incurable due to lack of information. Inadequate treatment of the condition raises blood sugar level of subject significantly, and leads to several health ailments. High level of blood sugar in the body renders complications to almost every organ of the body, which include heart, kidneys, nerves, eyes gums and teeth. The prolonged condition of uncontrolled diabetes leads to death.

Facts and figures by World Health Organisation (WHO) reveal that around 346 million people across the globe suffer from diabetic condition. In 2004, death toll due to high blood sugar was 3.4 million, of which 80% happening in underdeveloped and developing nations countries. The death figure is expected to double between 2005 and 2030, as per WHO projections.

Heart and Blood Vessel Diseases

Several studies have confirmed severe complications of uncontrolled diabetes on heart and blood vessel. Contrastingly, 65% of deaths in uncontrolled diabetic condition occur due to heart disease and stroke. In addition to this, uncontrolled diabetes is also the reason behind peripheral artery disease that occurs due to poor blood flow in the feet and legs. The damaged blood vessel or nerves also lead to foot problems causing amputations, of which over 60% are associated with uncontrolled diabetes.

Eye Problems
Uncontrolled diabetes is the root cause of several eye problems, and also one of the prominence reasons of blindness. Among eye disorders occurring due to the condition are Glaucoma, Cataracts and Diabetic Retinopathy. It is observed that timely intervention to treat diabetes lowers risk of diabetes-related eye problems to a significant level.

Kidney Problems
Diabetes can prove fatal for kidneys, bringing several complications for the organ including kidney failure.

Effect on Nerves
High blood sugar levels cause severe damage to the nerves, which includes loss of sensation that begins from toes and burning of the feet. Owing to damaged nerves, diabetics also experience pain in legs, arms, and hands along with digestion and sexual issues.

Effects on Teeth and Gums
Uncontrolled diabetes puts you at the risk of several gum diseases.

Measures for Prevention
In order to avert all the above mentioned health complications arising due to uncontrolled diabetes, one needs maintain healthy diet plan, engage in regular physical activity, maintain normal body weight and avoiding usage of tobacco.

The Basics of a Healthy Diabetes Diet

You may be surprised to know that there is no "diabetes diet". The foods which are considered good for people with diabetes---is good for everyone. So if you are a diabetic---you and your family can eat the same healthy foods. But be careful of the total amounts of carbohydrates that you eat each meal.

The different major components of a diet include carbohydrates, fats, and proteins. And carbohydrates are known to have the greatest effect on blood sugar levels. But you need to monitor your total calorie intake, fat consumption and protein intake besides carbs.

It is important for diabetics to monitor their blood sugar levels. To maintain your sugar levels with in range make healthy food choices, control your calorie intake, exercise regularly, and take your prescribed medications regularly. If needed consult a dietitian to help you develop a personalized meal plan for you.

Healthy diet and proper nutrition aims to maintain--- your blood glucose levels as near as normal, blood pressure, and cholesterol level.


Diabetes and Glycemic Index

Glycemic index of foods was developed to manage blood sugar in diabetic patients. The glycemic index (GI) measures the level of rise of blood sugar with a 50-gram portion of a food as compared to a control (that is, white bread or pure glucose). All carbohydrates are digested and converted in the body to glucose, which causes a temporary rise in blood glucose levels or the glycemic response. The glycemic response is modified by factors such as the quantity of food; the cooking method; degree of processing of food.

All foods based on the rise of blood sugar are assigned an index number from 1-100, and100 is the reference score for control (or pure glucose).  Food with glycemic index more than 70 are rated as high, between 56-69 as moderate, and less than 55 are rated as low. Foods with low glycemic index lead to lower rise in blood sugar levels after meals. Where as foods with high glycemic index cause rapid rise of blood sugar and after eating these foods you feel hungry again sooner. Rapid rise in blood sugar is a concern for diabetic people as their bodies can not regulate blood sugar.

Diabetic people are encouraged to choose carbohydrate foods that have a low glycemic index. These foods are generally healthier, rich in vitamins, minerals and fibers and are less refined-- like whole fruits, vegetables, and beans. In addition low glycemic index foods tend to cause lower weight gain and body fat levels.

If needed consult a dietitian or your physician to help you develop a personalized meal plan for you and know if a low glycemic index diet might help to gain better control of your blood sugar levels and body weight.

Eating Right on a Diabetes Diet
In diabetes, it is essential that you eat the right foods for every meal to maintain your blood sugar levels as near as normal and stay healthy. Some easy suggestions to attain this goal are :

1. Try to include a variety of foods from each major food group in your diet. This will ensures that you eat a balanced and nutritious diet which contains all the protein, vitamins, minerals and fiber you need. According to research diet rich in fiber can help your body to improve your blood sugar and cholesterol levels.
2. Eat plenty of fruits and vegetables, and include food items from whole grains in every meal.
3. Limit your intake of animal foods as these are rich in cholesterol and saturated fats.
4. Use healthy vegetable oils for cooking (it contains mono and poly-unsaturated fats) rather than saturated and trans fats.
5. Limit intake of sweets and salt, alcoholic beverages.

Glycemic Index Diet Plan

Glycemic Diet Index: What It Is

In the "glycemic index diet," "GI diet," or the "low glycemic diet" carbohydrate foods are categorized based on how much a certain amount of each food raises your blood sugar levels.

Glycemic index of foods was basically developed to manage blood sugar in diabetic patients. However, presently glycemic index of foods is considered important by some in weight loss as well. It has become the basis of several popular diet plans, such as SouthBeach, The Zone, Sugar Busters, Glucose Revolution, and Ending the Food Fight.

The glycemic index (GI) measures the level of rise of blood sugar with a 50-gram portion of a food as compared to a control (that is, white bread or pure glucose). All carbohydrates are digested and converted in the body to glucose, which causes a temporary rise in blood glucose levels or the glycemic response. The glycemic response is modified by factors such as the quantity of food; the cooking method; degree of processing of food.

All foods based on the rise of blood sugar are assigned an index number from 1-100, and100 is the reference score for control or pure glucose. Foods with glycemic index more than 70 are rated as high, between 56-69 as moderate, and less than 55 are rated as low.

Glycemic index diets have become popular based on the belief that low-GI foods are absorbed more slowly, and hence lead to feeling full for longer. This decreases the likelihood of overeating and weight gain. When on diet you are encouraged to choose carbohydrate foods that have a low glycemic index. These foods are generally healthier, rich in vitamins, minerals and fibers and are less refined-- like whole fruits, vegetables, and beans. Foods with high glycemic index cause rapid rise of blood sugar and after eating these foods you feel hungry again sooner. Rapid rise in blood sugar is a concern for diabetic people as their bodies can not regulate blood sugar.

When you are on GI diet you should eat a nutritionally balanced and complete diet which includes a wide variety of foods (plenty of fruits and vegetables, and adequate lean protein). Suggestions on fats, protein, alcohol, weight maintenance and exercise are also given by the GI diets.

Glycemic Diet Index: What You Can Eat

All carbohydrates with GI index ---like whole grains, whole fruits, vegetables and pulses ---- with lean protein and healthy fats can be eaten when you are on GI diets. Foods with high GI index are to be avoided like soda, sweetened beverages, foods made of white flour, heavily processed foods.

However you should not rely only on GI score of the food—like the GI score of some candy bars is 55, potato chips is 54, ---but these are definitely not healthy and diet foods. The GI score of certain healthy foods like corn, baked potatoes and fruit juices is high but these are definitely healthy and can be part of diet food.

Glycemic Diet Index: How It Works

Glycemic index diets are becoming increasing accepted as high GI foods are believed to raise blood sugar levels, insulin levels and consequently promote weight gain.

However all experts do not agree that foods with low GI score promote weight loss. There is a debate on the value of GI score of foods as the GI score is altered by many factors, ----such as cooking method, ripeness of food, processing, foods eaten along with it. Like ---a ripe banana has higher GI score than a less ripe banana, adding fats to food can lower the GI score, food cooked with fructose instead of sucrose or table sugar is absorbed more slowly. And we rarely eat carbs alone, fat and/or protein eaten along with carbs slows down the GI response time. Besides this GI response of a food has been noted to vary widely from person to person.