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Type 2 Diabetes
burning, itching feet
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<blockquote data-quote="AliB" data-source="post: 334641" data-attributes="member: 16907"><p>Another thing I have found is that because the nerves end in the hands and feet, what you feel in your feet can often be a reflection of what is going on elsewhere in your body.</p><p></p><p>One area that itched a lot was on the very bottom edge of my left heel. When I checked that area with a reflexology chart (the online interactive DK one is good) it equated with my colon. As I have had issues in my colon it tied in.</p><p></p><p>Another thing I found was that around 10 days after dumping the gluten, my liver had a huge clear-out. I could feel loads of stuff going down my hepatic tubes in my left side, and at the time I got an intense pain in my left foot that would build up to a crescendo and then die away every 30 seconds or so. Sure enough, when I checked the chart, the area where I got the pain in my foot equated with the liver nerve meridian! The pain gradually subsided over the day and was gone.</p><p></p><p>Our bodies are extremely good at giving us signals. We are just hopeless at deciphering them!</p><p></p><p>Since I dumped the gluten over 4 years ago, I have become very good at reading my body.</p><p></p><p>Avoiding gluten isn't such a daft thing. There are a lot of links between gluten and diabetes - and in fact a whole heap of other diseases and health issues. If you Google gluten and just about anything, you will find links. People just don't realise the damage that modern wheat is doing to them. It is far removed from its ancient counterpart and contains many new and 'foreign' proteins that the body cannot process. It has also been hybridised to contain far more gluten than the ancient strains. Gluten is the latin word for glue. </p><p></p><p>There are estimates that as many as one in every three people is affected by wheat and gluten in some way.</p><p></p><p>But be advised. Swapping to commercially-made gluten-free foods won't benefit you. Not only are they exorbitantly expensive, they are also usually very high in sugar. I don't bother with them at all. Now I eat pretty low-carb, my body no longer craves the starch and sugar. I rarely have anything sweet apart from an odd square or two of 85% or higher dark chocolate.</p><p></p><p>What I have come to realise is that the body needs to be fed with the elements it is made of. We are not made of plastic - so why eat 'plastic' food? So much of the food out there consists of calories without nutrition that it is doing far more harm than good. Virtually all processed foods, including highly-processed vegetable oils (that turn into something resembling varnish when heated), and nutritionally 'empty' sugar, and most things in packets have been denatured in some way. They no longer have their complete quota of nutritional elements.</p><p></p><p>Food and the body has to be able to communicate with each other. We know that an orange is an orange because of the array of elements within it. Those elements tell the body what to do with it. If any of them were missing the body wouldn't be able to process it. We are suffering due to multiple deficiencies driven by the huge plethora of fractionated and denatured and adulterated 'foodlike substances' that are out there and most people are none the wiser.</p><p></p><p>Personally, unless it is completely natural and un-meddled with, I won't touch it. Even the natural stuff has been 'got at' these days, but it's still better than the processed garbage. And the way my body has been healing tells me it appreciates it too.....</p></blockquote><p></p>
[QUOTE="AliB, post: 334641, member: 16907"] Another thing I have found is that because the nerves end in the hands and feet, what you feel in your feet can often be a reflection of what is going on elsewhere in your body. One area that itched a lot was on the very bottom edge of my left heel. When I checked that area with a reflexology chart (the online interactive DK one is good) it equated with my colon. As I have had issues in my colon it tied in. Another thing I found was that around 10 days after dumping the gluten, my liver had a huge clear-out. I could feel loads of stuff going down my hepatic tubes in my left side, and at the time I got an intense pain in my left foot that would build up to a crescendo and then die away every 30 seconds or so. Sure enough, when I checked the chart, the area where I got the pain in my foot equated with the liver nerve meridian! The pain gradually subsided over the day and was gone. Our bodies are extremely good at giving us signals. We are just hopeless at deciphering them! Since I dumped the gluten over 4 years ago, I have become very good at reading my body. Avoiding gluten isn't such a daft thing. There are a lot of links between gluten and diabetes - and in fact a whole heap of other diseases and health issues. If you Google gluten and just about anything, you will find links. People just don't realise the damage that modern wheat is doing to them. It is far removed from its ancient counterpart and contains many new and 'foreign' proteins that the body cannot process. It has also been hybridised to contain far more gluten than the ancient strains. Gluten is the latin word for glue. There are estimates that as many as one in every three people is affected by wheat and gluten in some way. But be advised. Swapping to commercially-made gluten-free foods won't benefit you. Not only are they exorbitantly expensive, they are also usually very high in sugar. I don't bother with them at all. Now I eat pretty low-carb, my body no longer craves the starch and sugar. I rarely have anything sweet apart from an odd square or two of 85% or higher dark chocolate. What I have come to realise is that the body needs to be fed with the elements it is made of. We are not made of plastic - so why eat 'plastic' food? So much of the food out there consists of calories without nutrition that it is doing far more harm than good. Virtually all processed foods, including highly-processed vegetable oils (that turn into something resembling varnish when heated), and nutritionally 'empty' sugar, and most things in packets have been denatured in some way. They no longer have their complete quota of nutritional elements. Food and the body has to be able to communicate with each other. We know that an orange is an orange because of the array of elements within it. Those elements tell the body what to do with it. If any of them were missing the body wouldn't be able to process it. We are suffering due to multiple deficiencies driven by the huge plethora of fractionated and denatured and adulterated 'foodlike substances' that are out there and most people are none the wiser. Personally, unless it is completely natural and un-meddled with, I won't touch it. Even the natural stuff has been 'got at' these days, but it's still better than the processed garbage. And the way my body has been healing tells me it appreciates it too..... [/QUOTE]
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