Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00197A
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00:01 I understand that if I am a diabetic, that I need to
00:03 really watch my carbohydrates and the type of carbs 00:06 that I eat. Sometimes I need to count my carbs, 00:09 was that important or not? Well, today's program 00:11 is just for you entitled 00:12 'Diabetes and Carbohydrates.' So stay by. 00:41 Hi, welcome to Abundant Living. This is Curtis Eakins 00:44 your co-host, which means that I have 00:46 another co-host with me, my partner in crime. 00:49 Well, not in crime, just my partner. 00:51 That's the crime out part. Okay. 00:55 And how are you doing, honey? I am fine. 00:57 And. Paula, Paula Eakins. Paula Eakins, 01:00 okay, same last name, so we're married. Yes. 01:02 Holy matrimony? It's been pretty good though, 01:04 16 years, wouldn't you agree. Yeah. 01:07 That's a little slight hesitation, but yeah, but 01:10 I was just thinking before the program 01:11 started and my mind is still back. Okay, 01:13 we're not going to share with them what happened 01:15 before the program. I am not going to share, 01:17 You're gonna keep on going with diabetes 01:19 and carbohydrates. Yes, and again this 01:23 is part of a running series entitled defeating diabetes. 01:28 So after this program we have two more other 01:30 programs dealing with diabetes, lifestyle 01:33 to reverse diabetes, and also diabetes 01:36 and botanical medicine as well. 01:38 So but this program defeating diabetes is 01:40 a series but diabetes and carbohydrates that's 01:43 the key thing that a lot of people have one 01:46 in mind about the carbohydrates, what type of 01:48 carbs and making sure I count my carbs, so 01:49 we're trying to share with you certain information 01:53 that you need that will make it a lot plainer. 01:55 Let's start off by defining the term carbohydrates. 01:59 Okay, now this definition again I will go back into 02:03 my grade school years. And I hope my teacher 02:06 is watching. By the way, She told us to 02:07 I guess about 45 years ago in grade school. 02:09 She says, class, she probably got tired of asking her 02:14 questions about what does word mean? 02:16 She said class, if you don't know what a word 02:18 means try to define the components of a word 02:21 and then put those definitions together, 02:24 see if you can come up with the meaning of 02:26 that word. So we're going do that with the word 02:28 carbohydrates, okay, it's basically two words; 02:33 carbo comes from the word carbon, a basic element 02:40 found in all living organisms. It's used for energy, 02:46 used for combustion. You know, back into 70s 02:49 are those who remember who are old enough, 02:51 I know my brother had a 67 red mustang, 02:54 wide tires, a spoiler in the back and he had 02:58 a four barrel carb, carburetor. 03:03 So the more carbs he had, the more 03:06 fuel and faster the 67 Camaro ran and 03:10 a lot of times he would do little lot of races 03:12 in the street when this is years ago, now 03:14 so. He never lost a race anyway. 03:16 So, the body needs carbon, a basic element 03:21 for fuel, alright, carburetor is fuel for the automobile. 03:25 Carbohydrate is fuel for the body. 03:29 Now the second part of that what it is hydrate. 03:32 Now, a lot of people know about hydrate 03:33 because if you're dehydrated that means you have 03:37 a lack of water, so the word hydrate simply water. 03:40 And of course the body is made up of 67 percent 03:43 water, of bone or brain, the blood that's all water. 03:46 So we keep those two words together carbo, 03:50 carbon, a basic element for living organism that all 03:54 need for energy. Hydrate, water, our bodies 03:59 are made up water, thereby we need 04:01 carbohydrate for daily living processes. 04:07 So we need carbohydrates. Now it's interesting 04:10 that God's word has something say about 04:13 carbohydrates as well. And look at God's original diet. 04:17 Let's go to screen. Let's look at God's original diet, 04:19 okay, let's see if God's original diet 04:21 has from carbohydrates in it as well. 04:24 'Cause we'll explain that later on in detail. 04:26 The Bible says, this is Genesis 1:29, NIV. It says, 04:30 "I give you every seed-bearing plant, and every 04:35 tree that has fruit. They will be yours 04:39 for food." So fruit is a carbohydrate and we're going 04:43 to explain that later on in the program. 04:45 Now that's before sin, after sin God added 04:49 something to the diet. Let's go to our screen 04:51 for the next diet, the additional diet, 04:54 Genesis 3:18 and God says, "And you will eat 04:57 the plants of the field." Thereby with those two 05:02 texts together a food from the tree, plants from 05:06 the field, a plant based diet that is in abundance 05:12 of carbohydrate, alright, so it's very popular for that. 05:19 Now with that in mind, Honey, let's go through the 05:22 process because when someone eats foods, 05:25 particularly carbohydrates walk us through as far as 05:30 what happens in a body system. I think we have 05:32 a graphic for that. Let's show the graphic this time 05:34 in, kind of walk us through the process, okay, 05:36 alright. Okay, the minute we eat any type of carbohydrate 05:39 what happens is it alerts the system, that the carbon 05:42 or the sugars in the blood itself. 05:45 Now, the name of the game is that the pancreas is alerted. 05:48 It will then, we want to look at then the insulin 05:52 is also coming out from the pancreas. 05:54 The first part of the glucose is going to go 05:56 into the muscle and or into the liver, okay, 06:00 both areas. It goes from the glucose or the sugar 06:03 to a glycogen. It's stored there to give us the energy 06:07 we need to have and from there and from that 06:09 point anything in excess other than what the body needs 06:11 then goes into fat storing cells, okay, 06:15 now after this whole process, and thanks for the 06:17 graphic, after this whole process, what happens 06:20 is it then moves back into it's normalcy. 06:23 In other words, the bloodstream is clear. 06:25 Otherwise if the blood, if the sugar stays 06:29 in the blood does not go to the liver or to 06:31 muscle, does not go to fat storage 06:33 then it's going to be remaining in the blood 06:35 via they're the ones that are causing a problem 06:37 for diabetes. Okay, so this is a process that 06:40 nicely takes over when we take in carbohydrates, 06:43 right, absolutely. So pancreas is alerted sends 06:46 out the insulin, takes that glucose, moves into the 06:49 muscle for energy, store that, that's called glycogen, 06:52 right, moves into the liver for stored glucose, 06:55 that's called glycogen as well, yes, then the 06:58 rest goes into the fat storing cells. 06:59 Now I think if we have any type of physical activity 07:05 than actual glucose does not go into the fat 07:08 storing cells, that's right, it will stop 07:10 because the muscles house that extra glycogen 07:14 there for any type of physical activity 07:16 so with that in mind we also are designed 07:18 to engage in some type of physical activity, 07:22 thereby the extra glucose does not go into 07:24 the fat storing cells. That's right, that's right. 07:26 Now having said all of that I know there are 07:28 different types of carbohydrates, alright, 07:31 kind of walk us through the different types of 07:34 carbohydrates and what do they mean 07:35 as far as diabetes is concerned? 07:37 Well, we have three types; one is you sugars, 07:39 the other starches and the other one 07:41 is fiber itself. Okay. When you break them down 07:43 as we look at the carbohydrate kingdom, 07:46 we talk about the sugar, we talk about 07:47 natural sugars. Natural occurring sugar will be 07:50 that in your fruits, bananas, your apples, your oranges, 07:53 naturally occurring. Now there is also a processed sugar 07:56 and that's means that chemically that particular 07:59 item has been altered chemically. So refined. 08:03 Become refined, become processed, you know, 08:05 you find your cakes, your cookies, your pies, 08:06 so on and so forth. These words when we look 08:09 on an ingredient list, on an item you're buying, 08:12 a processed item. You will see another word 08:14 that's OSE and you will see dextrose, maltose, 08:18 lactose, sucrose all those OSEs means 08:23 that item is no longer, what's been tampered, 08:26 with, it's no longer in it's natural state, okay, 08:28 that's other than sugar area. 08:29 We're talking about the starches. Now we're talking 08:31 about your starchy vegetables. 08:33 We are talking about the peas and the beans, 08:36 or corn, those are all part of the what we call 08:39 the starchy vegetable kingdom, alright, and along 08:43 with that when we talk about starchy vegetable 08:44 whole grain is a part of that. 08:46 Your oats are a part of that, now we're 08:48 talking all whole items of brown rice, whole wheat 08:52 bread, okay, we are not talking about the 08:54 process for it, okay, okay, and we are talking 08:56 white rice. We are talking about 08:57 whole wheat flour. We are not talking about 08:59 white flour. These are very, very important 09:02 especially when we talk about that insulin level 09:04 doing what it needs to do as far as getting 09:06 the sugar, glucose into the cell itself. 09:10 If we maintain that glucose level, normalcy, 09:13 had it's normalcy because when we take 09:15 a white refined product then we have a 09:18 glucose spike, absolutely. The higher the 09:21 spike the greater the drop, absolutely, 09:23 so you want that. You want the normalcy 09:25 where we say it kind of goes up very, very 09:27 slow think about it when you eat a bowl 09:29 of beans and rice. Beans and brown rice. 09:31 You will notice that you actually stay 09:35 for a longer but also the normalcy 09:37 of the sugar level stays also at a normalcy 09:40 versus if you eat a donuts or cookies. 09:42 It spikes up real high and then it comes back down, 09:45 yeah, okay, the other one is fiber, 09:48 okay, and a fiber is believe it or not the 09:50 roughage portion that creator God put on our 09:52 foods and we talk about the fiber. 09:54 We are talking about the skin in the seeds 09:56 of the actual vegetable kingdom, okay, alright, 09:59 and then also that it's indigestible, the body 10:02 can't break it down. That's the blessing. 10:04 Okay. So, with the fiber that also helps to 10:07 normalize glucose levels too, absolutely, with that 10:09 fiber. And that's, that's a normalizing factor, 10:12 Curtis, because on the beans you got the skin. 10:13 On the nuts you have the skin. Okay, on even 10:16 brown rice you have the hull, so all of that 10:19 is a part of the fiber and fiber plays an 10:21 important role. As a matter of fact, 10:23 I have some things down here talks about 10:25 what fiber can do to benefit something? Okay, 10:26 it can normalize glucose as we are talking about. 10:29 Normalizing the glucose at a normalcy. 10:31 It can assist in digestion which is very, very 10:34 important. It gives a sense of fullness, you know, 10:38 when you do that beans and rice or soups 10:40 that's got lots of good veggies in it. 10:41 You stay fuller, longer, alright. How about 10:45 lowering cholesterol levels? People who have 10:47 problem with that. They go on a plant 10:49 based kingdom, eating more fibrous foods, 10:51 then of course, they will do the same thing and then 10:53 of course it helps to maintain regularly. 10:56 So all of these at the benefits of fibers, 10:58 so we have sugar, we have the starches, 11:00 we also have the fiber. The creator God 11:02 knew what he was doing and he gave that 11:04 diet to us, just as you said, in Genesis 1:29, 11:08 and of course, 3:18. Yes, okay, very good. 11:11 Well, speaking of that there is a term called 11:13 chromium. Okay. And what kind of role is 11:16 chromium play, when we talk about the 11:18 carbohydrates. Yeah, chromium plays a 11:20 very critical role as far as enhancing the 11:25 production of insulin, okay. Insulin means 11:28 chromium to be produced. Okay. 11:31 And so with that in mind, chrome is very 11:33 critical in overall scope of diabetes management. 11:36 Let me explain, there is not a lot of chromium 11:41 in the plant kingdom. Right, right. This is 11:43 a trace mineral now, alright. We're 11:44 talking about not milligrams, but micrograms. 11:47 Right. Right, so with that in the mind 11:49 we need chromium for help with the insulin production. 11:52 Now with that in mind, some of the foods has 11:54 high amount of chromium.. This is also 11:57 in your workbook, the number one food that 11:59 are found is broccoli or half cup of broccoli, 12:02 okay, 11 micrograms of chromium in the half cup 12:05 of broccoli this is cooked. Yes, yes, yes, yes. 12:07 Now is that just in broccoli or is there other foods 12:12 as well. Well, other foods as well, particularly in the 12:15 whole wheat product category, as far as your 12:18 bread, your buns, those kind of things, your English 12:21 muffins. So that's why those are who diabetic, 12:24 those who even not a diabetic it will be 12:26 advantageous to buy whole wheat 12:29 about 100 percent bread products. 12:32 That way you get also the chromium that body 12:35 needs to help enhance insulin production. 12:38 Alright, more about that in our work book, 12:41 but I think it's time to go into the kitchen 12:42 because we're going to do a little test too. 12:44 Yes, and I am glad you brought that up, 12:45 we're going to do a little test, but I am glad your 12:46 brought up about the broccoli, yes. 12:48 Because our dish today is a Thai Chicken, "Mock Chicken" 12:55 stir-fry, and we're gonna have some real goodies 12:58 in there some things which just got there 12:59 talking about that fiber and all that kind 13:01 of good stuff, so you want to get your paper 13:03 and your pencil and meet us in the kitchen. |
Revised 2014-12-17