You always hear about natural cures for diseases, but you never hear of what they are or even the treatments. I’ve heard there is a natural cure for Herpes, diabetes, Multiple Sclerosis, and hypertension, but no one ever seems to know what they are, or where they can be found. I have even read that book ‘Natural Cures "They" Don’t Want You to Know About’ by Kevin Trudeau and he just beats around the bush. Is there anyone out there with solid evidence and answers?

I am sure that if there was solid evidence backed by real proof of natural cures for diseases that _many_ healthcare professionals would be talking about them, they would be in respected journals, even the so-called ‘evil’ pharmaceutical companies would be manufacturing ‘enhanced’, ’safer’, ‘more effective’ natural cures. Just look at all the various companies that make different kinds of Vitamin C, Rosehips, Iron pills, and the like for your local grocery store.

IMHO, I think you’re best bet is to work with a professional doctor.

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Be cautious when referencing Kevin Trudeau’s "Natural Cures They Don’t Want You To Know About." Do a little reading on this guy, then decide for yourself. Personally, I think he’s a huckster out to make a buck using ridiculous claims backed by pseudo-science and possibly outright untruths .. but that’s just my opinion .. and some other people like doctors, respected journalists, etc.

Analysis of Kevin Trudeau’s "Natural Cures" Infomercial (2004) by Stephen Barrett, M.D.
http://www.infomercialwatch.org/tran/trudeau.shtml

Wikipedia entry
http://en.wikipedia.org/wiki/Natural_Cures_%22They%22_Don’t_Want_You_To_Know_About

Kevin Trudeau Banned from Infomercials
http://www.ftc.gov/opa/2004/09/trudeaucoral.htm

20/20 Report "King Con? Bestselling Author Selling Questionable Cures to the Desperate and Gullible"
http://abcnews.go.com/2020/Health/story?id=1527774

Skeptic’s Dictionary
http://skepdic.com/trudeau.html

Island Chicken Breast

2 tablespoons frozen
orange juice concentrate
1 teaspoon grated orange rind
1 tablespoon olive oil
2 teaspoons fresh lime juice
1 thinly sliced green onion
1 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cloves garlic, minced
Salt and pepper to taste
4 4-ounce portions boneless, skinless chicken breast

Combine all ingredients except the chicken breast in a
shallow glass dish. Add the chicken to marinade. Cover
and refrigerate for 1 to 2 hours. Discard the marinade and
grill or broil the chicken until done, about 5 to 7 minutes
per side.

Yields 4 servings

Catfish Fillets
With Spicy Tomatoes

4 catfish fillets, about 4 ounces each
Vegetable cooking spray
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1 teaspoon dried basil, crushed
1/4 teaspoon dried oregano
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 15-ounce can Mexican-style
diced tomatoes, undrained
6 ripe olives, cut into quarters

Dash cayenne

Heat oven to 350 degrees. Coat a shallow glass dish
with vegetable cooking spray. Place the fillets in the dish.
Sprinkle with lemon juice, basil and oregano. Set aside.
Heat oil in medium skillet over medium heat. Add onion,
green pepper and the garlic; cook and stir until vegetables
are tender, about 5 minutes. Add tomatoes, olives and
cayenne. Cook uncovered until sauce is thickened, about
5 minutes, stirring occasionally. Spoon the sauce over fish
fillets. Cover with foil and bake until fish flakes easily,
about 15 to 20 minutes.

Yields 4 servings

CALORIES 168, TOTAL FAT 6.5G, CHOLESTEROL 66MG, CARBOHYDRATE 7.5G, PROTEIN 20.0G, SODIUM 354MG.

Quick Chicken Gumbo

1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 celery ribs, chopped
3 cloves garlic, minced
1 teaspoon dried thyme, crushed
Dash crushed red pepper
2 14 1/2-ounce cans fat-free chicken broth
2 cups cooked, shredded chicken breast
1 8-ounce can tomato sauce
1 cup water
1 cup sliced fresh okra
1 tablespoon gumbo file
1 cup cooked rice
Chopped rice

Heat the oil in a large saucepan over medium heat. Add
the onion, green pepper, celery, garlic, thyme and crushed
red pepper; cook and stir until vegetables are tender, about
5 minutes. Stir in broth, chicken, tomato sauce, water, okra
and gumbo ill& Cook, stirring occasionally for 15 minutes.
Spoon the gumbo into shallow bowls. Top each serving
with 1/4 cup of the rice. Garnish with chopped parsley if
desired.

Yields 4 servings

CALORIES 269, TOTAL FAT 6.9G, CHOLESTEROL 60MG, CARBOHYDRATE 24.2G, PROTEIN 33.8G, SODIUM 917MG.

Black-eyed Pea And
Mushroom Soup

2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced celery
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 15-ounce can black-eyed peas, undrained
1 small carrot, sliced
2 14 1/4-ounce cans fat-free chicken broth
2 tablespoons chopped parsley

Add mushrooms, onion, celery, garlic and thyme, cook
and stir until vegetables are tender, about 5 minutes. Add
black-eyed peas, carrot, chicken broth. Bring to a boil;
reduce heat and simmer for 15 minutes. Garnish with parsley
if desired.

Yields 6 servings

CALORIES 129, TOTAL FAT 2.8% CHOLESTEROL 0MG, CARBOHYDRATE 19.4G, PROTEIN 12.4G, SODIUM 354MG.

Julienne Vegetable Salad

1 small carrot, cut into 2-inch thin strips
1/2 large red bell pepper, cut into 2-inch thin strips
2 medium zucchini, cut into 2-inch thin strips
1/2 small red onion, cut into thin strips
1/2 jicama, peeled and cut into thin strips
Juice of 1 lemon
2 teaspoons Dijon mustard
1 clove garlic, minced
1 tablespoon apple cider vinegar
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped parsley
Lettuce leaves

Place the carrot, red bell pepper, zucchini, onion and
jicama in large bowl. In a small bowl, mix lemon juice,
mustard, garlic, vinegar, olive oil, salt and pepper to taste.
Drizzle over vegetables and gently toss to coat vegetables.
Serve on lettuce leaves. Garnish with chopped parsley.

Yields 6 servings

CALORIES 74, TOTAL FAT 4.8G, CHOLESTEROL 0MG, CARBOHYDRATE 6.1G, PROTEIN 1.3G, SODIUM 33MG.

Cabbage With
Lemon Pepper

1 tablespoon olive oil
1 medium cabbage,
coarsely chopped
2 cloves garlic, minced
1 teaspoon sugar
1/8 teaspoon crushed red pepper
Salt to taste
1 teaspoon lemon pepper
Chopped parsley (optional)

Heat olive oil in large skillet over
medium-high heat. Add cabbage, garlic,
sugar, crushed red pepper and salt.
Cook and stir until cabbage is tender,
about 5 to 10 minutes. Sprinkle with
lemon pepper and serve.

Baked Fish With Vegetables

1 pound fish fillets (such as catfish,
perch, red snapper, etc.)
1 tablespoon olive oil
1 small onion, sliced
1 medium zucchini, sliced
1/2 medium red bell pepper, diced
1 cup chopped plum tomatoes
2 large cloves garlic, minced
2 tablespoons chopped fresh basil
or I teaspoon dried basil
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons grated Parmesan cheese

Heat oven to 350 degrees. Cut fish into serving-size
pieces. In a greased 9-inch baking dish, place fillets in a
layer. Cook and stir onion, zucchini, yellow squash and
red bell pepper until crisp-tender. Spoon vegetables over
fish fillets. Top with tomatoes, garlic, basil, salt and pepper.
Drizzle with lemon juice. Bake, uncovered, until fish is
done, about 25 to 30 minutes. Remove vegetables and fish
to heated platter. Sprinkle with Parmesan cheese. Pour pan
juices over fish. Garnish with parsley.

Yields 4 servings

CALORIES 191, TOTAL FAT 7.8G, CHOLESTEROL 68MG, CARBOHYDRATE 6.8G, PROTEIN 21.2G, SODIUM 238MG.
East-West Veal Chops

2 large garlic cloves, crushed
4 veal rib chops (about 4 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup fat-free chicken broth
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon chopped parsley

Rub garlic over both sides of veal rib chops. Heat olive
oil in 10-inch nonstick skillet. Add veal chops. Cook 10 to
12 minutes over medium heat, turning once for medium
(160 degrees). Transfer to plate; sprinkle with salt. Keep
warm. Drain excess fat from skillet if necessary. Add the
chicken broth and ginger to skillet. Cook and stir over high
heat for I minute or until reduced as desired. Stir in sesame
oil. Pour sauce over chops. Sprinkle with parsley.

Yield 4 servings

CALORIES 355, TOTAL FAT 24G, CHOLESTEROL 70MG, CARBOHYDRATE 2.8G, PROTEIN 15.5 G, SODIUM 405MG.

Tri-color Coleslaw

1 cup fat-free plain yogurt
1/4 cup vinegar
1 tablespoon honey
1/2 teaspoon celery seeds
1/2 small head green cabbage, shredded
1/2 small head red cabbage, shredded
1/2 cup shredded carrots
2 tablespoons chopped onion
2 tablespoons chopped red or green pepper
Salt to taste

Combine yogurt, vinegar and honey in a small bowl; set
aside. Combine remaining ingredients in medium bowl.

Pour the yogurt mixture over vegetable mixture and gently
toss to coat the vegetables.

Yields 6 servings

CALORIES 67, TOTAL FAT 0.3G, CHOLESTEROL 1MG, CARBOHYDRATE 14.2G, PROTEIN 3.7G, SODIUM 58MG.

Italian Pasta And Shrimp Salad

2 cups cooked angel hair pasta
1 cup cooked, sliced green beans
1 cup cherry tomato halves
1/4 cup sliced ripe olives
3 green onions, diagonally sliced
12 ounces cooked medium shrimp,
peeled and deveined
3 tablespoons minced fresh basil
3/4 cup fat-free Italian dressing
1 clove garlic, crushed
Salt and pepper to taste

Combine pasta, green beans, tomatoes, olives, green
onion, shrimp and basil in large bowl. Combine Italian salad
dressing and crushed garlic. Pour the salad dressing
over pasta mixture and gently toss to coat pasta mixture.
Chill for 1 hour in refrigerator. Serve on lettuce leaves if
desired.

stop eating so much fatsos

Type 2 diabetes does have a strong genetic link. However,in most cases, Type 2 Diabetes can be prevented with a healthy diet, maintaining normal weight, and exercise, so it isn’t a huge issue. If his family has a RARE form of Type 2 called MODY, the risk is about 50% of passing it on. In this case, see a genetic counsellor. In most cases, children NEVER have to get Type 2 if they maintain a healthy lifestyle.

If it’s autoimmune Type 1 diabetes you are concerned about (the severe non-preventable kind that always requires Insulin), then the risk is usually 2-5% for a mother passing it on, and 7% for a father passing it on. The risk of BOTH parents having Type 1 is about a 30% chance of passing it on. I assume the risk for you would be in the range of 30% up to even 50% if there is a large family history of Type 1 diabtes and other autoimmune diseases, especially on both sides. It’s a bit of a grey area. The risk is much higher than the general population risk for Type 1 diabetes (.5%), but not 100%.

There is a study called TRIGR that is looking at ways to prevent Type 1 in infants at risk. You can ask your doctor or go to their website.

Putting your infant on a gluten (wheat, barley, oats) and casein (cow’s milk) free diet from birth may help delay or prevent Type 1 Diabetes in *some* infants. The data is inconclusive on this, but in your case it can’t hurt. In the TRIGR study, infants are fed a special formula in which the whole casein proteins are broken down.

I would also suggest you see a genetic counsellor.

It’s vital that she keep those blood sugars under 130 after eating, and a slight increase in her insulin would easily take care of that 165.

Meanwhile, the consequences of uncontrolled blood sugars are serious: birth defects, increased risk of miscarriage, deterioration of the placenta, weight gain in the baby, and the baby having a blood sugar crash when born (removing the mom’s high blood sugar causes the baby to crash). You don’t want a baby that has to be in the hospital simply because it’s inconvenient to take an insulin shot.