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If they don't, they could develop hypoglycemia (low blood sugar), hyperglycemia (high Glucovate Glycogen Blood Sugar Support sugar), or ketoacidosis (a serious complication of diabetes). When someone suffers from Type 1 diabetes, his pancreas stops producing insulin altogether because of which, if medication is not administered on time, his blood sugar level will shoot up leading to Hyperglycemia. Type 2 diabetes is the 7th leading cause of death in the U.S., and the leading cause of disability. The frequency of testing usually depends on the type of diabetes you have and your treatment plan. Hardly a single fast-food menu item doesn't have at least one artificial color buried somewhere in its ingredient list. The key ingredient to lowering the glycemic response is acetic acid, which is found in all vinegars. Citric acid, an organic acid found in many fruits, especially limes, lemons, and grapefruits, is one of those chemicals. Then, in the 1980s, researchers began to wonder whether chemicals in the glutamate family could harm brain tissue based on studies that revealed glutamate's role in the normal functioning of the nervous system.

Since then, HFCS has evolved into the sweetener of choice, finding its way into a myriad of foods and beverages. Sucrose, or sugar, reigned as the traditional sweetener for years until food scientists began to synthesize sugar substitutes. At the very least, many beverages and processed foods made with this corn-derived sweetener are high in calories and low in nutritional value. You are more prone to high blood pressure or heart conditions if you have diabetes. The glycemic index (GI) measures the effects carbohydrates have on blood glucose levels. Various scientific studies have also confirmed the positive effects of this drug on preventing pancreatic cancer in obese people. As a result, citric acid doesn't cause side effects in 99.9 percent of the population and is approved by the U.S. In 1959, Gluco Control Review the U.S. Red No. 40 even sounds like it might be bad for you, which is why fast-food chains and food processors are always looking for other, more natural additives, like annatto. Annatto appeared 59 times across the five menus we surveyed. The following preservatives also appeared frequently on the menus we analyzed: sodium benzoate (122 times), calcium propionate (64 times) and ascorbic acid (52 times). It occurs naturally in all living things and is an important intermediate chemical in a metabolic pathway known as the citric acid cycle, or Krebs cycle.

MSG is the sodium salt of the amino acid glutamic acid and is just one form of glutamate, a chemical that exists naturally in many living things. In our survey of fast-food menus, the chemical appeared as the first ingredient almost twice as much as sugar. It's paired with pepper to season hamburgers, and it's a major ingredient in bread, ham, bacon, sausages and cheese. Our next ingredient is a prime example. It's not always first, but it's always there, even in sweet foods (shakes and sundaes, for example) that don't seem salty at all. It also acts as a preservative, extending the shelf life of foods. In the place of fresh fruits and vegetables are scores of highly processed foods. There are actually some veggies that you can cut like potato chips and get the crunch or salt factor that you are craving without actually having the chips. If it has more bixin, another closely related pigment, it can look reddish-orange. When it comes to the psychology of eating, food has to look good if it's going to taste good. The additive comes from the Central and South American plant Bixa orellana and can look yellow if it has more of a carotenoid pigment known as norbixin.

A single slice of American cheese, in fact, contains 250 milligrams of sodium. Broccoli, for example, contains significant levels of many essential vitamins and minerals, including vitamins C, K and A. Of course, broccoli isn't generally found on a fast-food menu. Fruit contains fructose, which is metabolized differently than the glucose in sugar-rich treats, and is far less harmful to the body. Reduce or eliminate alcoholic drinks, and never mix alcohol with sugar-filled mixers, such as fruit juice. It seems strange that fast-food chains would add nutrients to our extra-value meals. Fast-food chains use salt primarily to make their meals more palatable. In turn, higher body weight can make type 2 diabetes more likely to occur. The process to make HFCS involves changing one simple sugar -- glucose -- in cornstarch to another simple sugar known as fructose. The product, a combination of the two simple sugars, is just as sweet as sucrose, but much cheaper to process. Also, try to limit simple carbohydrates, like white flour, white rice, white pasta and sugar.