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 | GlycoTrol 90 Caps | | The newest blessing for diabetics,backed by 4 patients
A few benefits of GlycoTrol
GlycoTrol helps maintain normal:
- Peak blood-glucose levels
- Cholesterol levels
- Triglyceride levels
- Blood Urea Nitrogen (BUN) levels
- Homocysteine levels
Is diabetes really a mortal threat?
Discovery of a revolutionary principle promises to help us control cholesterol, blood sugar, and blood fats.
background: Dr. Charles Jarowski, formerly Director of Pharmaceutical Research and Development at Pfizer, Inc. was motivated in his research by the fact that his family is predisposed to diabetes. At the age of 69, his father lost a leg due to the disease, and his sister, too, lost a leg to diabetes at the same age, 69.
By contrast, Dr. Jarowski, now 90 years old, is in excellent health and has a lucid memory, having taken his own formulation described below for many years. Discovering that the pharmaceutical industry was antagonistic to a simple, nutritional product, despite decades of research, Dr. Jarowski teamed with Lidtke Technologies to make his product available to the public.
merican's have become calloused. We have become accustomed to hearing the news of our fellow citizens being carried away, 450,000 per year due to coronary disease, and 500,000 per year due to cancer. Only the nurses and relatives see the hopeless, downward progression. To the rest of us, it all seems like just another made-for-TV drama.
Sad to say, we can only hide from such statistics so long. To those who read, it is now becoming common knowledge that Americans are sliding deeper into yet another health crisis, diabetes. The saddest part, perhaps, is that Americans seem unaware, until it is too late, that drugs and commonly prescribed diets are failing to cure or even halt diabetes.
In the news, we never hear of remissions from diabetes, and there are no arterial bypass operations that can help patch things up.
Few know how vicious a disease diabetes is. The damage that goes on daily, 24/7, is on a microscopic level, and beyond anything that medical science knows how to reverse.
Why is this happening? One reason, according to Dr. Diana Schwarzbein, MD, popular diets designed to help alleviate cardiovascular disease ... the typical low-fat, high-carbohydrate diets … appear to be contributing to the equally devastating disease, diabetes.(1)
Diabetes was first mentioned over 3,500 years ago in an Egyptian papyrus. At that time it was rare. It was a terrible disease characterized by constant thirst, frequent urination, and insidious loss of weight. It was almost as though victims were being dissolved by the all the fluid passing through them.
By the middle ages, careful examination of urine had become a common tool for diagnosing disease, just as it is now. Because of the unusual properties of diabetic urine, with the smell and color resembling honey (“mellitus” in Latin), the disease became known as diabetes mellitus.
Back when Dr. Jarowski first became Director of Pharmaceutical Research and Development at one of the largest pharmaceutical manufacturers in the world, insulin had recently been discovered, but diabetes still was uncommon.
Over the next four decades, though, as type II diabetes increased dramatically (caused by excessive weight gains in nearly all age and ethnic groups) and growing directly with the increasing use of sugars such as sucrose and corn syrup(2), Dr. Jarowski’s research began to uncover some surprising things about properly balanced proteins in our diet.
We all know that proteins are chains of amino acids. Literally, amino acids are connected together, end-to-end, in long chains that coil and flex in ways that hold you together and allow you to perform work. Every protein, however, whether it comes from beef or chicken or pinto beans or cheese, has a unique composition of amino acids… more of some amino acids and less of others.
The human body, too, has a unique composition of amino acids. Although beef and chicken are animal sources of protein, when you eat beef or chicken you mostly get protein from muscle, not from the entire animal.
Hence, the balance of amino acids in your meal, even though it comes from an animal source, really only matches the amino-acid profile of your muscles, not of your skin, organs, hair, or connective tissue. It is rare, then, for a meal to match the amino-acid profile of your body.
Whatever the source, when you eat a protein meal your body looks at what you are consuming versus what it needs to repair and rebuild itself. If there is a discrepancy, your body will burn the surplus amino acids for energy. This involves a process called “gluconeogenesis” that converts many amino acids to sugar (glucose), and this sugar then pours into your bloodstream.
So you see, even if you do not consume sugar or starch, if the amino-acid balance of your meals does not match what your body needs, you can end up with a big increase of sugar in your bloodstream… the very problem that diabetics and potential diabetics strive to avoid.
Clearly, if you have followed health trends in the media, diabetes is no longer a rare or isolated disease, with over 25% of the population suffering either from diabetes or pre-diabetes.(3) 1.5 million new cases of diabetes were diagnosed in people 20 or older in 2005. Even among children, according to Dr. Dean Ornish, MD, it is becoming an epidemic… in lockstep with the huge weight gains in today’s children.(4) According to Dr. Ornish, this may be the first generation in which children live a shorter life span than their parents.(5)
The sad part is that diabetics and pre-diabetics for decades have been told to reduce carbohydrates and increase proteins in their diet. Obviously, this recommendation has only delayed, not solved the problem.
Early on, Dr. Jarowski realized that proteins are something of a Trojan Horse. They can change character once they are inside you… first when proteins split into amino acids, and then when these amino acids split into ammonia (yes, the same ammonia found in Windex) and sugar.
Because your body converts a part of the protein you eat into sugar, and this sugar spills into your blood, it is no wonder the commonly prescribed diets do not work!
Understanding this problem, Dr. Jarowski… motivated by his own hereditary predisposition to diabetes... began to look for a simple way to control these blood-sugar swings that are so damaging and life-threatening to diabetics.
What is poorly understood by the public is that high blood-sugar damages your eyes and kidneys and nerves long after your blood sugar levels go down. When blood sugar first begins to rise, it attaches to a protein in your blood called hemoglobin Alc. This destructive molecule stays in your blood, tearing up small capillaries and causing havoc for up to four months before being eliminated!
Because it would not be feasible for the average American to balance the amino acids in every meal simply by his/her selection of foods, Dr. Jarowski reasoned that a supplement might achieve the desired effect.
He began his ground-breaking work in his laboratory by taking 60 high-protein foods that Americans commonly eat and then identifying the essential amino acids most frequently lacking. After years of study, he found that Tryptophan, Methionine, Lysine, and Valine are the four most-limiting amino acids. “Most limiting” means that they were nearly always in short supply, and simply by supplementing these four amino acids before a meal, much more of the protein could be utilized by your body, rather than be converted to waste ammonia and sugar.
When the protein in your meal is well-utilized, much less is converted to sugar, and your blood sugar stays under control. In a wonderful manner, these same essential amino acids normalize your blood sugar even when you consume carbohydrates at the same time!
That his method works is attested to by the fact that Dr. Jarowski, now 90 years old, is in excellent health, having defeated the hereditary plague that took the lives and limbs of several of his close relatives. He attributes this to one fact: early on it became clear that if he could better match protein-containing meals to his body’s requirements, sugar would not flood his bloodstream and would stabilize at, or near, its normal level. Chart I is a graph of Dr. Jarowski’s own blood sugar following a meal. The chart shows just how important and dramatic the change is when taking GlycoTrol.
As Dr. Jarowski sees it, the benefit of supplementing your diet, before a meal, with these amino acids is not limited to the reduction of “out-of-control” blood sugar. Blood sugar, when elevated, is destructive enough, but it also leads to abnormalities in blood fats and cholesterol and accounts for the preponderance of cardiovascular disease in diabetics.
For this reason, Dr. Jarowski’s patents demonstrate why providing the most-limiting essential amino acids also results in lowered blood cholesterol, lowered blood fats, lowered blood ammonia, and lowered blood homocysteine… important even for people not prone to diabetes.
Decades ago, when this research began, many of the above medical terms were hardly known. Now, as diabetes corrodes the life out of over 20.8 million Americans with diabetes and 54 million Americans with pre-diabetes, sadly, these terms are becoming household terms.(7) Dr. Jarowski has spent the better part of his life proving that there is no need for this destruction of health.
Testimonials:
What our customers are saying...
“My name is Rosalie Williams, and I was diagnosed with Type 2 Diabetes about two years ago. I have been taking prescription Metformin with breakfast and dinner, and Avandia in the middle of the day.
Before breakfast my blood sugar would read about 136 to 149, but one hour after breakfast it would soar to about 280 to 365. The highest value I recorded was 388, and this was while taking prescription medication.
Later in the afternoon, my blood sugar would drop about 10-12 points after taking Avandia.
By dinner time, my blood sugar would be about 270 to 360, and one hour after dinner it would again climb to 280 to 365. With the prescription medications not working, my doctor was ready to prescribe insulin.
About two months ago, I began taking GlycoTrol, 30 minutes before each meal. Also, about this same time, I discontinued the Avandia because I was afraid of the possible serious side effects described in the product warnings.
Since I began taking GlycoTrol, my blood sugar before breakfast now reads about 85 to 110, and after breakfast it is about 108 to 130. Less than one-half what it was before!
After lunch it is about 108 to 165, and after dinner it is still about the same, 108 to 165.
Seeing these results, my doctor decided not to prescribe insulin. Wow!”
References
1) Schwarzbein, Diana, MD, an endocrinologist in Santa Barbara, Calif. The Schwarzbein Principle: The Truth about Losing Weight, Being Healthy and Feeling Younger. Health Communications, 1999.
2) Fox, Caroline, et al, “Trends in the Incidence of Type 2 Diabetes Mellitus from the 1970’s to the 1990’s” From the National Heart, Lung, and Blood Institute’s Framingham Heart Study.
3) American Diabetes Association: All About Diabetes.
4) Marie Karns: “Dodging Diabetes, Dr. Ornish shares simple steps to curb the risk in your family.” Originally on www.everyseasonmag.com, pp 32-33. No longer available on-line.
Nutrition Information Click on Below
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