What is Diabetic Joint Disease?

Diabetic Joint Disease is a destructive arthritis facilitated by neurological (nerve) disease. It is also known as Charcot Joint Disease. It is named for Jean-Marie Charcot a French neurologist who observed a severe pattern of joint destruction in patients with advanced syphilis. This advanced (tertiary) syphilis commonly causes absence of normal sensation; especially in the lower extremities (foot and ankle). Charcot noted this in 1868. For the last seventy years this has also been observed in patients with diabetic peripheral neuropathy (nerve disease). This neuropathy also causes a loss of normal sensation. Feet can become totally insensate (without feeling). It’s common for these feet to have normal arterial circulation. The last predisposing factor to Diabetic Joint Disease is trauma. Trauma can be acute as an injury like a fracture or sprain; or it can be subtle like a repetitive stress injury. A person whose foot musculoskeletal structure is even slightly dysfunctional is at a much greater risk for this destructive arthritis.

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Niacin (Vitamin B3) When, How, and Why to Supplement

By Ken Adams, M.D. and Scott E. Conard, M.D.

Niacin (Vitamin B-3):

Sources and Physiologic Functions Sources: Niacin is found in unrefined and enriched grain and cereal, milk, and lean meats, especially liver. Yeast, poultry, salt water fish, nuts, legumes, coffee, tea, dairy products, and potatoes are good sources of Niacin.

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Effects of Dietary Fiber and Its Components on Metabolic Health

Dietary fiber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. As a result, research regarding their potential health benefits has received considerable attention in the last several decades. Epidemiological and clinical studies demonstrate that intake of dietary fiber and whole grain is inversely related to obesity, type two diabetes, cancer and cardiovascular disease (CVD). Defining dietary fiber is a divergent process and is dependent on both nutrition and analytical concepts. The most common and accepted definition is based on nutritional physiology. Generally speaking, dietary fiber is the edible parts of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Dietary fiber can be separated into many different fractions. Recent research has begun to isolate these components and determine if increasing their levels in a diet is beneficial to human health. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, ß-glucan and resistant starch. The study of these components may give us a better understanding of how and why dietary fiber may decrease the risk for certain diseases. The mechanisms behind the reported effects of dietary fiber on metabolic health are not well established. It is speculated to be a result of changes in intestinal viscosity, nutrient absorption, rate of passage, production of short chain fatty acids and production of gut hormones. Given the inconsistencies reported between studies this review will examine the most up to date data concerning dietary fiber and its effects on metabolic health.

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Sleep and Metabolism

Sleep and its disorders are increasingly becoming important in our sleep deprived society. Sleep is intricately connected to various hormonal and metabolic processes in the body and is important in maintaining metabolic homeostasis. Research shows that sleep deprivation and sleep disorders may have profound metabolic and cardiovascular implications. Sleep deprivation, sleep disordered breathing, and circadian misalignment are believed to cause metabolic dysregulation through myriad pathways involving sympathetic overstimulation, hormonal imbalance, and subclinical inflammation. This paper reviews sleep and metabolism, and how sleep deprivation and sleep disorders may be altering human metabolism.

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What is Anemia? Its Causes, Symptoms, Diagnoses and Treatments

Anemia is a condition in which your blood does not carry enough oxygen to the rest of your body because of a shortage of health red blood cells. This is most commonly caused by a shortage of iron in the body, which is needed to make hemoglobin. The iron containing protein that gives blood the it's red color, hemoglobin is the actual component of the blood cells which carries the oxygen.

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