Vitamin C, Vitamin E and diabetes

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Numerous human and experimental studies have demonstrated that vitamin C, especially when combined with vitamin E, dramatically reduces the risk of heart attack and strokes, anywhere from a 43 percent to a 75 percent reduction. This finding is especially significant for diabetics.

A fairly recent article appeared in the Journal of the American College of Nutrition reported a study in which vitamin C was used in patients with type II diabetes. This was a placebo-controlled, double-blind, randomized, crossover study (to satisfy all the skeptics) involving forty patients. Researchers found a significant decline in insulin levels, glycosylated hemoglobin (Hb-A1c), total and LDL cholesterol, and apolipoprotein B concentrations, as well as improved insulin action and glucose metabolism. The dose of vitamin C used in the study was 1,000 mg in a divided dose.

Another study, comparing the effect of a combination of vitamins E and C and beta-carotene in non-diabetic and diabetic men, found that the vitamin combination significantly lowered LDL cholesterol oxidation, and also reduced uptake of LDL by macrophages. Combined with numerous other epidemiological studies, this study confirms that a combination of antioxidants can significantly reduce risk of having a heart attack or stroke. This becomes especially important in the case of diabetics.

Health and Nutrition Secrets (that can save your life), Dr Russell L. Blaylock, MD

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