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CONTINUED OVER-CONSUMPTION OF CERTAIN CHOCOLATE TYPES MAY INCREASE TYPE-2 DIABETES IN THE LONG RUN
(© 28 Januray 2014: Dr.V.M.Palaniappan,Ph.D.)
I read this news for the first time in the Malaysian Tamil Newspaper “Nanban”
(Wed., 22 January 2014, p.16).
When I keyed in “Chocolate prevents diabetes” in the Google
search engine, I could see numerous publications carrying the story. You can
try clicking the following sources:
They have nice news, most of them research-based, and hence, mostly
acceptable.
Several researchers have highlighted the positive benefits DARK chocolates (and probably some others as well) offer.
Well, I don’t doubt all these.
However, what I have found in my observation appears to be exactly
opposite to this finding.
I should admit straight away that I did not distinguish the differences
between the chocolate types. That could have been due to my failure to explore
the composition of the chocolates.
Let me explain the science of the matter here:
To start with, I have already established very well that it is CALCIUM (in excess) that paves a way
for the INITIATION of Type-2 Diabetes in people.
I have explained as how this happens in my book “Diabetes: Causes,
Cure and Prevention” (that came out in 2012), and also in my
recent book that is awaiting its launching, entitled “ALL ABOUT OBESITY,
IN A NUTSHELL” (Nov., 2013).
To create some amount of analytical thinking in your mind, let me
highlight just one point, and that will initiate your thinking process:
White sugar comes from sugarcane plant.
Some sugarcane plants raised in a certain kind of soil tastes very
sweet, whereas those raised in some other land tastes bland, and yields very
little sugar.
Have you ever contemplated over the possible causes for this difference?
Well, the soil that is rich in CALCIUM will make the sugar cane much
sweeter.
That which grows on soil very poor in its calcium content will have less
sugar in the plant.
In other words, if you added calcium to the soil, even the bland sugar
cane would become much richer in its sugar content.
This proves the point that the sugarcanes do NOT derive their sugar content from the SUGAR FERTILIZER – the farmer does NOT add sugar as fertilizer*.
(*Drinking
blood will NOT become blood directly in us.)
Likewise, when we consume FAR TOO MUCH of sugar, we’ll NOT get
Type-2 diabetes! (The sugar, if left
unutilised, will only keep floating in the blood for a while, until it is
eliminated from the body, through urination)
THE TYPE-2 DIABETES DEVELOPS ONLY WHEN A PERSON CONSUMES EXCESSIVE
CALCIUM , and when it ACCUMULATES WITHIN HIS BODY.
The beta cells in the pancreas react to the excessive calcium.
******
REDUCING SUGAR CONSUMPTION will NOT cure him at all!
However, excellent curative results can be had only:
1.
IF THE FREE CALCIUM
IN THE BODY FLUIDS IS ELIMINATED, and
2. IF FRESH INTAKE OF
CALCIUM IF AVOIDED.
****************
THE ABOVE BEING THE CASE, LET US
EVALUATE THE CONTENTS IN CHOCOLATES and their effects:
Chocolates are said to contain
OXALATES, and these can form stones in kidneys, etc.
Schroder, Theresa; Vanhanen, Leo; Savage,
Geoffrey P. (2011). "Oxalate content in commercially produced cocoa and
dark chocolate". Journal
of Food Composition and Analysis 24(7):
916. doi:10.1016/j.jfca.2011.03.008; IN: http://en.wikipedia.org/wiki/Chocolate#cite_note-89.
Y. Ogawa, S.
Takahashi, R. Kitagawa (1984). "Oxalate content in common foods". Acta Urologica
Japoinica 30 (3): 305–310. In: http://en.wikipedia.org/wiki/Chocolate#cite_note-89
I have repeatedly observed outgrowth of several polyp-like
dark-coloured cylindrical skin structures, measuring about 3 or 4 mm, around
the neck area in people who consume chocolate on a daily basis.
Chocolates can give rise to OSTEOPOROSIS in elderly people. (Hodgson,
J.; Devine, A.; Burke, V.; Dick, I.; Prince, R. (2008). "Chocolate consumption
and bone density in older women". The
American journal of clinical nutrition 87 (1): 175–180.PMID 18175753. edit. In: http:// en.wikipedia.org/ wiki/
Chocolate#cite_note-94).
I have explained the science of this, as
why and how the osteoporosis happens, vividly in my book “Menses, Meopause,
and Osteoporosis
(Palaniappan,V.M., 2013).
As per my finding, excessive
calcium in a person induces osteoporosis, in order to keep the bones in their
right composition and density.
The extra bone grown
that forms SPUR in many people stands as proof for my statement.
In
the process of manufacturing chocolates, they are often added with MILK, which
further enriches the chocolates with calcium.
The chocolate itself is said to
contain only 1% of calcium (and the
magnesium is about 10 times more!) (https://www.google.com/#q=calcium+in+chocolate)
The oxalates and magnesium present
in the chocolate may suppress the absorption potentials of calcium.
Nevertheless, the excess
calcium present in the added milk may become available for absorption by
the intestine.
It
is something else that tends to damage the body!
**********
Nearly ALL foods contain calcium, but to varying amounts.
However, most of the calcium that are present in the consumed food items
does not get absorbed by the body.
Calcium that is already present in a soluble-state in the foods
and drinks we consume may get absorbed directly and easily.
Some 80% of the calcium that is present in, especially the vegetable
matter, does NOT get absorbed.
SUCH UNABSORBED CALCIUM FORMS PART OF THE UNDIGESTED MATTER, AND GOES
OUT OF THE BODY IN THE FORM OF FAECES.
If all the calcium from all of the food we eat gets absorbed, then, we’ll
be in great danger of developing stone diseases, heart blockages, type-2
diabetes to an uncontrollable level, different kinds of cancers, and the like.
In order to protect us from such a misery, our brain regulates the
absorption of calcium in the intestine itself.
That is why some 80% of the calcium from the ingested foods gets
eliminated.
********************
Now,
let us find the link that exists between consumption of chocolates and
excessive calcium absorption:
The
80% calcium present in the faeces keeps it in an alkaline state. That
helps the faeces to remain solid in cylindrical shape.
When
the faecal matter is defecated in a solid and shapely form, the unabsorbed
calcium gets discarded easily.
Excessive
HIGH FIBRE contents in certain foods would soften the faeces, and some of them
make the faeces shapeless and SLIMY – somewhat watery.
When
the faeces turns slimy, BACTERIA begin to grow there luxuriously.
This
bacteria turn the faeces in to an ACID state.
When
acidified, the hither-to locked-up, unavailable calcium gets released for easy
absorption.
The
glandular cells, called Adenomatous cells, absorb all these calcium.
Most
of the calcium thus absorbed gets passed
on into the body fluids (mostly through the lymph fluid), while some of it tends
to stay within the cells that are present near to the colo-rectal region of the
large intestine, which, on repeated accumulation, may give rise to COLON
CANCER.
All
the calcium that has entered into the body fluids would either get fixed as
part of bone – if there happens to be enough Vitamin-D (i.e., if the person
exposes his body to sunshine), or may remain as FREE calcium (in the absence of
vitamin-D).
It
is this FREE CALCIUM (that
behaves similar to the sugar substance), that would induce the pancreas to react -
REDUCE the insulin production proportionately.
Upon
this, we get Type-2 Diabetes.
Thus,
regular consumption of plenty of certain* chocolates tend to induce the
development of Type-2 diabetes.
(* Further and intense research will have to be done to find which
particular kind of chocolate, and at what quantity of its consumption will form
the risk factor for the development of type-2 diabetes.)
********
I gathered the following interesting information:
“FIBRE CONTENT in Cocoa
Powder & Dark Chocolate33g (133% DV) per 100 grams2g
(7% DV) per tbsp (5 grams)”
This fibre content is considered very HIGH.
Read more at http://www.healthaliciousness.com/articles/foods-high-in-dietary-fiber.php#b6m5q7ebJGCPEvR4.99.
*************
If
so, how did the researchers get the result that chocolates have a tendency to
reduce type-2 diabetes?
Well,
the following explanation may help us to understand the phenomenon to some
extent:
*********
When one develops severe constipation, call it “Acute Constipation” for
a prolonged period (I don’t call it chronic constipation, as has been misunderstood by
many), the glandular cells (Adenoma) in the lining of
the colo-rectal area oozes out water.
That water turns the faeces SLIMY.
We know that the slimy faeces that turns acidic would release the
‘locked-up’ calcium for absorption.
When that happens, we also know that such increased calcium absorption
would increase the blood sugar level (see description above).
if and when a person eats (smaller quantity of the) chocolate, it
would just SOFTEN the hard faeces, and that enhances
easier defecation.
When faeces is removed from the colo-rectal region (without becoming
slimy or acidic), the ‘extra’ calcium will NOT get absorbed.
As a result, the serum sugar level either would stay as it was before,
or can even get reduced a bit.
Such short-term results may give the false impression that eating
chocolate reduces the serum sugar level.
The problem would arise only if the faeces turns, not just soft, but
SLIMY, for soft faeces would still remain alkaline, but, it is the slimy nature
that turns the faeces acidic to the extent of releasing the unabsorbed calcium
from the faecal matter.
**********
I have often noticed, clinically, that the serum glucose level increases
and worsens the diabetic status in people who consume plenty of assorted* chocolates, daily!
(* As said earlier, I did not record the kind of chocolate that was
consumed by these people.
Therefore, as it is, it appears that there is a need to differentiate
between chocolates and re-conduct similar observation to confirm my findings.
Whatever, when you eat some chocolates the next time, just check to see if you are defecating SLIMY faeces the next morning. If yes, you may want to evaluate the suitability that chocolate for you.)
Whatever, when you eat some chocolates the next time, just check to see if you are defecating SLIMY faeces the next morning. If yes, you may want to evaluate the suitability that chocolate for you.)
So, friends, I think, it is important to remember what I used to say:
WHATEVER YOU HEAR, FROM WHOM SOEVER IT MAY BE,
EVALUATE THE TRUTH IN IT, BEFORE ACCEPTING IT.
(Warning:
The purpose of all my discussions in my
blog is meant to provoke the thinking habit in people, and is NOT at all
prejudiced in any manner whatsoever.
Often,
my findings, even if they appear to be logical, may require further and intense
research before they can be considered as conclusive.
Further,
the readers of my articles should not apply or practice any of my suggestions given
in any of my articles in this Blog, without the prior approval of your regular
Registered Medical Practitioner.
It
would be better for you to wait until the World Health Organisation approves
all my findings – which may happen soon.)
With best wishes,
Dr. Palani, Ph.D.
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