Every year four million baby teeth fall out, and 1.4 million wisdom teeth are pulled out of our collective mouth. Until recently, the only entity really interested in all those teeth was the tooth fairy. But all that changed in the year 2000, with the discovery that dental pulp contains adult stem cells. In the not-too-distant future, those stem cells might be used for growing new islet cells to cure diabetes. The problem is, how to keep the teeth nice and fresh until that hoped-for day. That's where Provia Laboratories comes in, with their Store-A-Tooth service.
You know that awful feeling when a sugar low is coming. I break out into a cold sweat, feel panicky, get nauseated, and have trouble answering extremely simple questions like "Do you need to eat?" Well, I was feeling it again, and again, and I didn't know why. That's what I hate the most: When things go wrong, but I think I've been doing everything right.
My almost 20 years as a diabetes educator have been memorable in many ways, but certain moments stand out more than others. Because blood glucose testing is an important part of diabetes management for everyone I see, I try to assess each person’s skills and habits in this key area. I’ll never forget the time I asked a client how often he changed his lancet. He had been diagnosed with type 1 diabetes about four years earlier and was checking regularly, so it seemed like a reasonable question. He proceeded to look at me with a puzzled expression and say, “You mean you’re supposed to change those things?”
Steel-cut oats are whole grains, made when the groats (the inner portion of the oat kernel) are cut into pieces by steel. Also known as coarse-cut oats or Irish oats, they are golden and look a little like small pieces of rice. They gain part of their distinctive flavor from the roasting process after being harvested and cleaned. Although the oats are then hulled, this process does not strip away their bran and germ, allowing them to retain a concentrated source of their fiber and nutrients.
Alexandria, VA (September 10, 2009)-This year, thousands of people in communities across the country will come together to demonstrate their support in the fight against diabetes by participating in the American Diabetes Association's Step Out: Walk to Fight Diabetes® event. Step Out is a fundraising walk that takes place in more than 160 cities to raise awareness about diabetes and to raise much needed funds to prevent and cure diabetes and to improve the lives of all people affected by diabetes.
I admit it: I've had diabetes for seven years, and only recently did I even think about buying a medical alert ID. It's not like me to be this irresponsible, but diabetes crept up on me, rather like type 2 does, although I'm a type 1. My diabetes is a slowly progressing adult-onset form, sometimes called type 1.5. For the first five years after my diagnosis, I controlled the disease with diet.
Q: I was wondering whether you could have someone discuss "type 1.5." I am especially interested in how diabetes "type" and C-peptide numbers are related. I was 28 when I first started having symptoms of diabetes (thirst, weight loss, fatigue). Two years later, I was diagnosed with type 1 diabetes. After a year or two, some confusion arose about what type of diabetes I had. (I needed a rather low total daily insulin dose of 25 units for my weight of 140.) A C-peptide test was run. My blood sugars were kind of high at the time, and the C-peptide came back as 0.2. The doctor told me I was definitely type 1. I am still requiring rather low doses of insulin (a daily total of 30 units for a weight of 170).
You may not be a dummy, but chances are you are overwhelmed by all the diabetes information you are bombarded with, information that can be highly complex, technical and fast-changing. Information about diabetes can be difficult to incorporate into a healthy life.
This is the first of a six part series on "How to Understand and Use Insulin." The goal of this series is to promote a better understanding of insulin for those readers who already take insulin, including the many people with Type 2 diabetes who have switched from pills to insulin to treat their diabetes. The first and second part of the series will discuss the technical factors involved in minimizing variations in insulin absorption. Parts three and four will focus on adjusting insulin, and parts five and six will focus on insulin research.
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