Researchers have uncovered a technique to re-sensitize cells to the effects of insulin. The miracle substance is an type of almond called sterculia foetida which contains sterculic oil and can aid those who have lost the ability to produce insulin and have developed insulin resistance. Insulin acts like a police crossing guard who decides which fats and sugars are re-directed out of your bloodstream and put to good use in giving your organs energy. If this energy is not used right away it is re-directed to be stored in your fat cells. Type two diabetes means that your pancreas continues to produce insulin but your organ cells do not understand the signal and halts the entry of sugar and the result is a traffic jam which ends up starving your organs and toxify the blood which results in impaired glucose tolerance. With this happening over and over again the cells lose sensitivity to the insulin orders and after a while a person will experience the effects of insulin resistance.
There is a direct link between the use of sterculic oil and three species of bacteria called Bacilli, Actinobacteria and Erysipelotrichia. These oils can be correcting an imbalance rather than just stimulating the cells receptors. The use of sterculic oil may also suppress the production of an enzyme called stearoyl-CoA desaturase 1 (SCD1) which is a chemical often connected in insulin resistance.
Here is a simple recipe that will work as a great snack and even be had for breakfast:
Almond Raisin Fruit Balls
Servings: 12 balls Golfball size
1 cup whole natural almonds, toasted *
1/2 cup sundried raisins
1 package (6 ounces) mixed dried fruit bits
2 1/2 teaspoons honey
1 tablespoon ginger shaved
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
2 tablespoon orange juices
Place almonds in bowl of food processor fitted with steel blade;
process until finely chopped.
Add fruit, honey, cinnamon and nutmeg.
Pulse on and off a few times, then process to make a rough paste.
Process to make a firm, sticky paste. (Add more orange juice, a few drops at a time, if needed to make a slightly moist dough.)
Shape into 1-inch balls, rolling between palms of hands.
Pack loosely in airtight container with waxed paper between layers.
Serve as confections or as dessert with coffee or tea. These make a nice gift, packed in an attractive tin or box. Recipe can be doubled.
* To toast almonds, spread in an un-greased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Keep your eye on it. Note that almonds will continue to brown slightly after removing from oven.