Participants: Curtis & Paula Eakins
Series Code: AL
Program Code: AL00197A
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.