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41 Year Old with Diabetes, Hyperglycemia, Lupus, Ra, and Osteoarthritis

Posted by Bibi (Nashville, TN) on 02/13/2009

I'm a 41-year-old female with several ailments. I have had type II diabetes for about nine years now, suffering from chronic hyperglycemia. Also, in the past year I have been diagnosed with Systemic Lupus Erythematosis and Rheumatoid Arthritis. I believe I also have osteoarthritis, as I snap-crackle-pop more than a box of Rice Krispies.

I have several questions and would appreciate any help or advice:

1. I have been taking ACV for a little over two weeks now. When I take the ACV (1 tsp in 4 to 6 oz of water upon rising and also before dinner) the snap-crackle-pop seems to increase, as well as the pain, to some degree (in some ways I feel better and somewhat more energetic). However, if I take 1/2 tsp baking soda with it, which I have been doing for over a week now, it stops (snap crackle pop greatly decreases). I realize due to the leeching of vitamins and minerals from your body if you take baking soda for too long, you shouldn't do this more than a week at a time. However, as soon as I leave out the baking soda, again I am in pain and bones are cracking. WHY the difference? Should I just keep taking the ACV with the baking soda in it?

2. Why would I hurt when taking calcium? I have a supplement (liquid) that has a proprietary blend of calcium, magnesium, and vitamin D (and zinc, too, I believe). It hurts to take any milk or any calcium fortified foods. Turnip greens seem to be the only source of calcium that doesn't hurt me (my arthritis or lupus). I have been taking magnesium oxide for over a month now (500 mg a day...250mg at breakfast, 250 mg at dinner). I don't understand this (why calcium supplementation hurts).

3. My blood pressure used to be normal BEFORE SLE/RA struck, except on treadmill tests, when immediately as I started walking, it went very high. Since SLE and RA diagnosis, it has been high (I took Methotrexate, generic of Plaquenil, and Prednisone for about 5 or 6 months then quit last Aug/Sept). I feel BETTER since getting off those meds, however, my blood pressure is horrible. After more than two weeks of taking ACV (a little over one week with baking soda), I checked my blood pressure at a local pharmacy. It was 182/102. Should I give the ACV awhile longer? Does anybody have any advice on lowering BP?

4. Does anybody know of a diabetic diet guideline that does NOT have milk? I am lactose intolerant, plus any dairy products seem to cause me pain because of the calcium. Every diabetic diet plan I come across insists on MILK exchanges. I've tried soy, almond, and rice milk. I'm allergic to soy, the almond milk sometimes causes worse pain, and rice milk sends my blood sugar skyrocketing.

Thank you for any help.

Replied by Ted
Bangkok, Thailand
02/14/2009
383 posts

Dear Bibi:

Your condition is something I have seen in a majority of people. That's why baking soda was added to the ACV. As to the question of why:

1. The body's pain is triggered by acidity or metabolic acidosis. That's how pain works. Alkaline works by neutralizing the acid that is causing a pain. You get the same pain by having excess lactic acid. A lactose intolerant, then the problem of lactic acid maybe made worse. A lactic acid is somewhat toxic to cells as known in biochemistry. If a baking soda is added to the Apple cider vinegar, the body gets the required alkaline buffers from the baking soda, thus neutralizing the pain by reducing the lactic acid into a lactate, which is less painful. Also in event of an inflammation, the damage cells from the lupus, is acid and the baking soda will reduce the acidity, thus reducing the pain.

I also got the snap, crackle and pop, after carrying 30 kilograms of test papers (from students!) as I was carrying onto the taxi as a result the inflammation of the knees resulted in snap crack and pop, with pains on my knees. The pain then spreads to the surrounding muscles as acidity and inflammation goes hand in hand. On purpose I didn't take the baking soda and the pain was there. As soon as I took 1/2 teaspoon of baking soda the pain was markedly reduced within hours of taking them. It neutralize the acidity and hence the pain and inflammation. Acid form damage tissues is what triggers the pain and I have seen a marked reduction in inflammation and pus from the SLE in taking plenty of bakng soda, which is roughly 1/2 teaspoon of baking soda twice a day. A body that is in inflammation has markedly reduce bicarbonates or buffers and the body needs bicarbonates to reduce this inflammation. When knees becomes inflammed, the joints area is larger then usual, and out of place, and hence, snap crack and pop. If inflammation is reduce, the swelling is reduced, and less snap crackle and pop. In event of SLE, it is often necessary to add baking soda. However, a standard SLE remedy is baking soda, borax and now bloodroot tincture. The starting dose I like to start with is 4 drops x 3 or x 4 and is possible (depends on one's size) to increase them to 10 drops x 6. But that's done slowly. There will be a marked reduction in pain within 24 hours upon the bloodroot tincture. As a result I find them it is necessary to add bloodroot tincure as part of SLE remedy I used. As to the issue of vitamin depletion and mineral depletion. I always will supplement them with vitamin and mineral supplements anyway. Especially vitamin B complex and vitamin C sodium ascorbate, as water soluble vitamins are needed more than usual, at least once a week of B100 or B50 and at least twice a week or three times a week sodium ascorbate 1000 mg.

2. The body hurts more with calcium because calcium accelerates the clotting process, which impairs circulation and repairs. High blood calcium interferes with blood flow by restricting them to cause blood to clot too easily and restricting circulation increases the pain and inflammation. Calcium tends to calcified the tissue if taken in excess. If tissue is calcified, it causes more pain. Vegetable forms of calcium are less painful because the calcium is does not spike in the body in large amounts, not like the man made forms of calcium that goes too quickly in the system. Magnesium oxide is the worse form of magnesium and it's not bioavailabile. It is not even water soluble and hence not bioavailable. The preferred form of magnesium for me is always the magnesium citrate or magnesium chloride, is water soluble and the body's pain will experience marked reduction if magnesium is highly water soluble form. Magnesium oxide and magnesium carbonate has very low water solubility and the body cannot access them as easily as the more water soluble forms.

3. Blood pressure is much more better reduced with potassium citrate mixed into the solution or potassium bicarbonate. For example, potassium citrate 1/4 teaspoon is added to 1/4 teaspoon of baking soda. In any event, the key is to get blood pressure within normal ranges is the safest and if it doesn't do it as fast as I would hope, I will probably go for a diuretics that may help. At least for me potassium added to the baking soda will help, but in some cases more of the diuretic medicine may be required to reach the target blood pressure within normal range.

4. It should be noted that Thais as a population are 90% lactose intolerant. It would seem the issue of lactose isn't a problem if soy milk is taken. That's why Asians find soy products agreeable with them. I currently used 1500 mcg of chromium chloride to control blood sugar, however lecithin was also helpful in supporting liver function and also helps in normalizing some of the blood sugar problem. If blood sugar is high, inflammation and SLE is much worse. In any event most commercial soy milk have add sugar and this is not helping the problem if a person is diabetic. Milk in general is an anti nutrient if taken along with other foods. This is why poisoning centers give milk to poison victims as the milk protein tends to prevent their absorption. Hence less nutrient would invariably sends blood sugar skyrocketing. I therefore would avoid milk with lactose sugar or any alternative milk with sugar, which is present in nearly all the commercial products and most are also anti nutrients anyway, so if is required (actually is not), can be taken only on an empty stomach so if won't interfere with nutrient absorption.

Ted

Replied by Bibi
Nashville, TN
02/17/2009

I'm one of those people who are tired of the medical establishment. Although my general practitioner is a good listener, all he can do anymore is send me to specialists. I don't want to waste my money on seeing a doctor, only to be sent to a specialist (more money) who desperately wants to put me on biologic agents for my RA / SLE. I've decided this is not the way to go.

I really appreciate the EarthClinic website and all it has to offer. I especially appreciate the knowledge you share with us, Ted. I was surprised to see an excellent answer to my lengthy..and numerous...questions...and so quickly, too. The information provided is like food to a hungry person. At least we have some knowledge and a starting point to see what works for us, aside from potentially toxic drugs.

Thank you so much, Ted, for taking the time to respond.


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