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Author Topic: Type 2 Diabetes and Foot Care
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Post Type 2 Diabetes and Foot Care
on: June 22, 2012, 16:31
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<a href=”http://diabetesdailypost.com/wp-content/uploads/2012/06/diabetes-foot-care.jpg”><img class=”alignleft size-thumbnail wp-image-1860″ title=”Skincare of a beauty female feet” src=”http://diabetesdailypost.com/wp-content/uploads/2012/06/diabetes-foot-care-150×150.jpg” alt=”” width=”150″ height=”150″ /></a>

High blood glucose from Type 2 Diabetes can cause problems for your feet in two different ways.

If you have Type 2 Diabetes, one way your feet become problems is through nerve damage in your legs and feet. With damaged nerves, you may not feel pain, heat or cold in your legs and feet. A sore or cut on your foot may get worse because you have no idea it’s there. This lack of feeling is cause by diabetic neuropathy or nerve damage. The problem is nerve damage can lead to a sore or an infection.

The second problem when you have Type 2 Diabetes is poor blood flow to your legs and feet. Poor blood flow makes it hard for a sore or infection to heal especially on the leg or foot.  Also called peripheral vascular disease, PVD, smoking makes blood flow even worse when you have Type 2 Diabetes.

Sometimes these two problems work together to cause a serious foot problems let’s say you get a blister from a pair of new shoes. You don’t feel the pain from the blister because you have nerve damage in your foot. As a result the blister becomes infected.

If your blood glucose is high, the extra glucose feeds the germs. The germs grow because the glucose feeds the infection and the infection gets worse. Here too poor blood flow to your legs and feet tends to slow down healing.

If a person has gangrene from the infection, the skin and tissue around the sore die. The area becomes black and smelly. To keep the gangrene from spreading, a doctor may have to do surgery such as cutting off a toe or part of a leg in an amputation.

People with Type 2 Diabetes, like so many others, can also have a problem with athlete’s foot. However because the perspiration of the diabetic person is more sweet from the increased sugar in the blood, it makes a very comfortable place for the fungus to stay.

Symptoms appear quickly and can include flaking and peeling of skin between the toes, intense itching, heat, redness, cracking, dryness and sometimes the appearance of blisters if the disease isn’t treated. When the blisters break, they allow the fungus to enter below the skin’s surface making it even more difficult to treat.

Treatment is sometimes difficult because topical treatments don’t penetrate deeply enough to reach the blood stream. Oral medications can also have a tough time. All treatments for athlete’s foot should be taken or applied continuously over a period of several weeks to several months until the condition remedies itself.

Treating the foot ailments of someone with diabetes 2 is usually best left to a foot specialist.  Too many things can go wrong if home treatment is tried.

On the other hand, using a good moisturizer on the feet daily to keep away and corns and calluses smooth and soft and head off any potential infection from dry skin is always a good idea.

 

Ruthan Brodsky

Health Writer (member <a href=”http://www.amwa.org/default.asp?Mode=DirectoryDisplay&id=1&DirectoryUseAbsoluteOnSearch=True” target=”_blank”>American Medical Writers Assoc</a>.)

Resources: <a href=”http://www.apma.org/” target=”_blank”>American Podiatric Association</a>

<a href=”http://www.diabetes.org/” target=”_blank”>American Diabetes Association</a>

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  1. Myth #1: Carbohydrates are bad for you.

    All carbohydrates aren’t alike. Easily digested carbohydrates, such as those from white bread and white rice, if eaten often and in large quantities, may add to weight gain. But carbohydrates are also found in fruits, vegetables, beans, and dairy products; and these deliver essential vitamins, minerals, and fiber. Diabetes carbohydrates also give your body energy and help keep organs functioning properly.

    A system called the glycemic index measures how fast and how far blood sugar rises after you eat a food with carbohydrates. White rice, for example, is almost immediately converted to blood sugar (glucose), causing it to rise rapidly, and so has a high glycemic index. Whole grain bread is digested more slowly, making blood sugar climb more slowly and not as high. It has a low glycemic index. Whenever possible, select carbohydrates that is whole grain, such as whole grain bread, whole wheat pasta, and old fashioned oats.

    Myth #2. Vegetables mainly add fiber to your diabetic diet foods.

    Vegetables are excellent sources of fiber and they supply vitamins and minerals, with very few calories. Orange vegetables like carrots, and dark leafy greens, such as spinach and collards, are good sources of vitamin A, an important nutrient to keep your eyesight keen, your skin healthy, and your immune system strong. Broccoli, pepper, and tomatoes are full of vitamin C, which promotes healing and keeps keep ligaments, tendons, and gums healthy. And beans and lentils supply potassium, which enables the body to convert blood sugar into glycogen, a stored form of energy that’s held in reserve by the muscles and liver.

    Myth #3: To get calcium in your diabetic diet, you have to consume dairy products.

    Milk, yogurt, and cheese are rich in calcium, which is important for building and protecting bones, Calcium Sources but they’re not the only sources of this mineral. Today, many foods are fortified with calcium, including orange juice, soy milk, breads, and cereals. Other nondairy sources of calcium are canned salmon and sardines with bones, collard greens, broccoli, and almonds. If you find it difficult to get enough calcium from your diet, you can also take calcium and glucose supplements.
    Food for Type 2 Diabetes – Nutrition Mythbusters

    Myth #4: Meat, chicken, and fish are the best sources of protein.

    Foods with protein help your body build muscle and tissue, and provide diabetes vitamins and minerals. Animal sources—meat, poultry, fish, and dairy products–have what’s called complete protein, that is, they contain all the amino acids needed to build new proteins. Proteins from fruits, vegetables, grains, and nuts are called incomplete proteins—they’re missing one or more amino acids. But animal sources of protein have their drawbacks: red meat and poultry skin are high in fat, especially saturated fat (a healthy diabetic diet plan should have less than 10% of calories from saturated fat). If you eat meat, stick to lean cuts, chicken with the skin removed, and fish. If you want to try vegetable sources of protein, try beans, nuts, and whole grains.

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