In a study of over 11,000 participants in 109 hospitals in Spain, those with glucose values greater than 140 at admission had TWICE the risk of death from COVID-19 when compared to those with glucose 139 or lower…and this was independent of diabetic status! (34% vs. 16% fatality rate). Those with glucose values greater than 180 had a mortality rate of 41%.
The higher the glucose, the higher the fatality rate. These findings are statistically significant and held true for those with and without a diagnosis of diabetes, and after other factors such as age, gender, and blood pressure were controlled for.
Mortality rates by Blood Glucose Level:
>180 mg/dl = 41% fatality rate
>140 mg/dl = 34% fatality rate
<140 mg/dl = 16% fatality rate
High blood sugar could be induced during COVID-19 for both diabetic and non-diabetic patients. In Spain they don’t treat blood sugar issues in a hospital setting until the values are >180 – and even then, the means of heal varies. This may be a reason for the high death rate from COVID-19 in Spain.
High blood sugar and COVID-19 create a storm of inflammation. Once a patient presents with hyperglycemia, it could play a direct role in worsening the infection for the following reasons:
SARSCoV-2 can infect endocrine pancreas cells -through their expression of angiotensin-converting enzyme 2 (ACE2) receptors- resulting in an impairment in b-cell insulin secretion, and
Inflammation during COVID-19 can also generate insulin resistance.
While several studies have shown that individuals with Type 2 Diabetes are more at risk of contracting and dying from COVID-19 (CDC, 2020), this study goes a step further to show that blood sugar instability, regardless of having a diabetic condition, increases mortality rates from COVID-19.
These are the key messages from the study:
Hyperglycemia (high blood sugar) is a strong and independent risk factor for mortality in COVID-19.
Screening for hyperglycemia, in patients with or without diabetes, and early heal of high blood sugar should be mandatory in the management of patients hospitalized with COVID-19.
The implication of these findings is that what you do with lifestyle makes a huge difference for your health.
At Next Advanced Medicine, it is our mission to help each of our patients make the changes needed to achieve blood sugar stability and reverse their chronic health conditions, including Type 2 Diabetes.
Diabetes and pre-diabetes are epidemic and increasing in the United States and around the world. According to the CDC 2020 statistics, 34.2 million Americans or 10.5% of US population are diabetic and 88 million folks have pre-diabetes or 34.5% of the population, which means that 45% of Americans have either diabetes or pre-diabetes.
In this podcast, Dr. Weitz interviews Dr. Hall on a number of topics ranging from the causes of Type 2 diabetes, diagnostic tests used to find the root causes of disease, environmental toxins and biotoxin illness, dietary and supplement considerations, intermittent fasting, and other strategies the team at Next Advanced Medicine is using to reverse Type 2 diabetes and other chronic diseases.
Dr. Hall explains what is happening in the body of a diabetic, “Think of the cell as having a doorway for insulin and the insulin has to open the door, and that’s what lets the glucose in. Well, sometimes there’s so much circulating insulin, it’s kind of like a key, when you wear out a lock by using a key over and over and over again, the key doesn’t work anymore. So essentially, that’s what is happening to the cells with insulin. The insulin can’t open the door because the key doesn’t work anymore, so the body is then having to produce more and more insulin.”
Dr. Hall describes the questions and process they go through with a new patient at Next Advanced Medicine. “Well, I start by just asking them when did they get it. I do like to see if there’s a family history of the disease, but that’s not nearly as important to me as their environment and their habits. Are they a truck driver? Are they sitting in smog every day? Are they commuting on the 405 or the 5 Freeway? Are they working in a carpet factory? What is their environment and what kind of toxins are they around? That’s one of my first questions. I always like to see where they grew up, if they grew up somewhere on a farm where there was a lot of pesticides. Did they have a lot of antibiotic use? Those are areas where I start. I like to see if they have a thyroid problem. Thyroid problems can lead to diabetes and vice versa. So those are the types of questions I like to start with.”
Whether you suffer from diabetes, thyroid disease, autoimmune disease, or any number of other chronic and degenerative disorders, Next Advanced Medicine is dedicated to finding the cause your physical condition and working to restore your health. The team of medical doctors, chiropractors, naturopaths and nutrition scientists focuses on treating the whole patient; considering the complex confluence of genetic, environmental, and lifestyle factors that affects disease progression and heal.
No matter what type of chronic or degenerative symptoms you’re facing, Next Advanced Medicine can help you gain full control of your symptoms and develop customized, achievable lifestyle changes.
To learn more about patient outcomes at Next Advanced Medicine, read our Whitepaper
• ½ cup Original flavor Better Half cream by Califia Farms OR Unsweetened coconut or almond milk
• 1 tsp. Pumpkin pie spice (I recommend Spice Hunter brand) or cinnamon
Pre heat oven to 400 degrees. Rub about 1 tablespoon of avocado oil on top of the squash.
Sprinkle with a bit of Himalayan pink salt. Place face down on baking sheet for 30 minutes.
Remove from oven, Let cool until squash is cool enough to handle. Scoop out seeds, and discard.
Scoop acorn squash out of its shell and transfer it to a large bowl. Add Ghee, better half.
Cinnamon and salt to taste. Mash well with a potato masher until smooth, or blend with electric mixer until smooth. You may adjust the amount of almond milk inside to your preferred consistency.
Serving Suggestion: Serve warm with pecans or walnuts and crumbled Applegate apple chicken breakfast sausage or turkey bacon right on top of pudding. Great make ahead dish for the busy week- just heat and eat in the morning.
Meet Kimberly, certified Heartmath coach!
She is going to take you through a breathing exercise that will help you to relax and find your center. Learn about the Inner Ease technique – it can be done with or without the Heartmath Sensor and App!
Early on in human evolution, when we were generally struggling to stay alive, we faced lots of physical dangers. This created the basic stress responses in our brains that we still carry today, hundreds of thousands of years later. Years of running from giant animals and the breathing that accompanied that activity stuck with the human psyche as a pairing that equated ‘danger’ with quick, shallow breaths.
Today, when we’re anxious, we still take quick, shallow breaths from our upper chest – this type of breathing is a natural response to stress and sends signals through our body that danger is nearby, which stresses us out even more. Even if there’s no real physical threat, we all still experience these breathing patterns because the stress response hasn’t evolved to differentiate between various stressors. This is why it’s important to pay attention to how you’re breathing the next time you’re stressed, angry, or worried. Look down, is your chest moving up and down with every breath or is your stomach?
With diaphragmatic breathing, you’ll breathe from the belly instead of the chest, which promotes deeper breathing and provides a sense of calm and relaxation encouraging the body to unwind.
To practice, place your hand on your abdomen and push outward while inhaling. A few rounds of this and you’ll remind your body that you’re just fine, and not in any physical danger.
“When you own your breath, nobody can steal your peace.” – Unknown
14 ounce jar Organic pizza sauce ( eg, Eden brand Organic pizza sauce)
1 1/2 cups Follow your heart Mozzarella cheese, grated
1 cup sliced button mushrooms
½ green pepper diced
¼ cup diced red onion
2 Tablespoons sliced olives
1 Tablespoon chopped fresh basil optional
1 teaspoon red chili flakes optional
Preheat oven to 400 degrees.
Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9×13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks. Stir in pizza sauce and heat for 1-2 minutes longer.
Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
Place into oven and bake until the zucchini is tender, and the cheese has melted, about 12-18 minutes.
Serve immediately, garnished with basil and red pepper flakes, if desired.
Like many of the best things in life- when it comes to animal protein, quality is more important than quantity. I highly recommend choosing the highest quality animal proteins that you can find and afford. Let us explore some of the key words to look for when choosing livestock animal proteins specifically and what the terminology on the labels mean.
Poultry, beef, lamb & pork are considered livestock animals. Look for options that have these keywords,” Organic & Pasture Raised” this is the highest standard farming practice for livestock. In addition, look for beef & lamb that says it is also grass fed (not grass finished). Organic livestock is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. The current USDA organic standards define which livestock have the potential to be labeled organic and how they must be fed, housed, and managed. To be part of an organic program, livestock must meet the following criteria:
Produced with no genetic engineering, sewage sludge, or ionizing radiation
Managed organically in a way that conserves biodiversity and natural resources from the second day of its life
Fed 100% certified organic feed that may be supplemented with appropriate trace minerals and vitamins
Raised on certified organic land that meets the standards set for organic crop production
Allowed year-round access to the outdoors as the weather permits
Managed in accordance with the National List of Allowed and Prohibited Substances, which means that no antibiotics (this prevents the spread of antibiotic-resistant bacteria), added growth hormones, avian or mammalian byproducts, or other prohibited ingredients are that are typically utilized
Not only is organic livestock the healthiest option for your body, since it will have less toxins then conventionally raised varieties, it also produces a better taste. Organic options are the most sustainable choice for the preservation of our planet
Perdue Farms is a family of farmers that produces a variety of high-quality animal proteins since 1929. We have partnered with them to pass on exclusive savings to our tribe. You can find their products in natural grocery stores & you can also purchase it online & take advantage of exclusive online deals. Check out their Summer savings promotion to stock up and save up to 40% off retail price:
· 1 cup of Frank’s RedHot Sauce OR try Recipe below (not the buffalo sauce, as it contains ingredients you are avoiding)
Preheat the oven to 400. Grease a sheet pan with coconut oil or avocado oil.
In a large bowl, combine all ingredients, minus the buffalo sauce. Mix well.
Use your hands to form 2″ balls. The mixture will be sticky. If desired, set out a small amount of almond flour to dust your palms with. I personally just pushed through it and made a mess all over my hands!
Place meatballs on a sheet pan. Bake for 15 minutes or until center has reached 160º.
Remove meatballs from the oven. Place in a skillet or pot over medium low heat. Coat with buffalo sauce. Continue to cook just until sauce is warmed.
Or use this buffalo sauce recipe:
Homemade Buffalo Sauce
· 1/2 cup Frank’s RedHot Sauce (not the buffalo sauce, as it contains ingredients you are avoiding)
· 2 1/2 tbsp. ghee
· 1 tbsp. coconut aminos
· 1 tsp. apple cider vinegar
· 1/2 tsp. garlic powder
· 1/4 tsp. cayenne pepper (optional)
Place a small saucepan over medium heat.
Add all ingredients to saucepan. Once ghee is melted, whisk to combine.
Transfer unused sauce to a glass jar with lid and store in the fridge up to 2 weeks.
EASY VEGAN RANCH DRESSING
· 1 ½ cup soy-free Veganaise
· 1/4 cup unsweetened plain coconut milk original flavor (I recommend Coyo brand)
· 1.5 tsp. apple cider vinegar
· 3 cloves garlic crushed
· 1/2 tbsp. dried parsley
· 1 tsp. dried dill
· 1 tsp. onion powder
· 1/2 tsp. salt
· 1/4 tsp. paprika
· 1/4 tsp. pepper
Mix together all ingredients in a bowl.
If mixture is too thick for your preference, add a little more milk.
Store in a jar in the fridge. The flavors will really come through after about 4 hours, but it’s still delicious before then.
This will store for at least a week (as long as the milk and mayo you use does not expire before then.)
I hope you enjoy this healthy twist on a classic favorite. This Cauliflower “Potato” Salad is a great make-ahead dish. Top with a couple slices of crumbled organic turkey bacon for an easy lunch. You can also boost your plant-based protein by topping with a couple tablespoons of hemp hearts for vegetarians.
Cauliflower “Potato” Salad
· 4 cups cauliflower florets (about 2 small heads)
· 3 tbsp. fresh lemon Juice
· 2 tbsp. cold pressed olive oil
· ½ tsp. Himalayan pink salt
· ¼ cup diced white onions
· 1 small red bell pepper, finely diced
· ½ cup diced celery (2 stalks)
· 2 tbsp. chives or green onions sliced thin
· Optional: whole black olives
Creamy “ Mayo” sauce (if you need a time saver, you can substitute this homemade mayo with 1 cup of soy-free vegainaise- but this dressing is amazing and so worth the effort)
· ½ cup cashews, soaked in filtered water for 2 hours (strain soaking liquid before adding to the recipe)
· 1 medium zucchini, peeled and rough chop
· 2 tbsp. fresh lemon juice
· 2 tbsp. raw apple cider vinegar
· 2 tsp. spicy stone ground mustard
· 1-2 tbsp. fresh or dried dill
· 1 tsp. turmeric
· 1 tsp. Himalayan pink salt
· 1 tsp. onion powder
· ¾ tsp. smoked paprika
· ½ tsp. black pepper
· ½ cup filtered water (as needed to blend)
In a large bowl/container with a lid, whisk together all the ingredients for the cauliflower marinade. Add the cauliflower florets and toss well. Put the lid on the bowl and allow to marinate over night. This process will make the cauliflower light and bright in flavor. For a quick method, you can steam the cauliflower for about 10 minutes and then toss with marinade and cool in fridge for 1 hour before proceeding to the next step.
Next, make the homemade Mayo sauce. Place all ingredients, except for the water, in a blender. Blend until smooth and creamy. Add the water to adjust to a creamy salad dressing consistency. Place in the fridge to chill.
Next, assemble the salad. Place the marinated cauliflower in a colander to strain the excess liquid out.
Place the cauliflower in a large bowl, then toss in the Add-in ingredients.
Add Mayo sauce and toss well so everything is coated.
Chill in fridge for at least 1 hour prior to serving.