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Q. What are the
Vitasecrets's quality control standards?
A. Vitasecrets maintains the highest quality control
standards by only recommending products that contain
pharmaceutical grade nutrients. The purity of all
supplements is critical. Many discount products use
low grade nutrients imported from China that
contains traces of arsenic, lead, and iron.
Since the FDA does not properly regulate dietary
supplement manufacturing, Vitasecrets only uses
laboratories approved and regulated by the FDA and
other reputable accrediting agencies. All the
supplements recommended by Vitasecrets must meet Dr.
Allen's approval.
Q. Are the Vitasecrets's
pharmaceutical grade formulas affordable?
A. Vitasecrets' supplements are reasonably priced
and in some cases under-priced. The goal is to
improve the quality of life by people suffering from
chronic diseases and for that reason we have made
every effort to provide you with affordable high
quality products.
Q. What separates Vitasecrets's
supplements from the others?
A. Most of Vitasecrets' products are especially
formulated by Dr. HG Allen a nutrition scientist.
They are clinically tested and proven to have
desirable results. Vitasecrets enjoys a high
satisfaction rate from their clients. The formulated
products are scientifically proven to be effective
without any side effects (if used as directed). The
formulations have captured the attention of many
physicians all over the world. Many physicians
regularly use these products for their patients.
Q. What are the best nutrients to
take for a particular condition?
A. For Diabetes and its associated complications
[i.e., Eye disease (Retinopathy), nerve disease
(Neuropathy), Kidney disease (Nephropathy), Heart
Failure] use: Nutri-Secrets or Diabetic Support
Formula (only available for the overseas market),
Omega Formula, Ginkgo Biloba and Alpha Lipoic Acid
For High Blood Pressure use: Vitapress, Omega
Formula
For Hyperlipidemia use: Diabetic Support Formula,
Beni Koji, Omega Formula
For Arthritis use: Arthritis Support Formula, Omega
Formula
For Gastrointestinal Disorders use: Vita Acidophilus
For Menopause use: Estroflavone and Vita Osteo
Support
For Depression use: Vita Mood and Omega Formula
For boosting your immune response use: Vita
Echinacea, Vita B-Complex and Omega Formula
For maintaining good health use: Vita Complete (for
adults), Vita Teen (for teenagers), Vita Kids (for
children) and Omega Formula
For Osteoporosis use: Vita Osteo Support
For liver health use: Vita B-Complex, Vita Choline
and Omega Formula
There are other single nutrients that are provided
to the clients based on their individual needs.
Q. What can I take for poor memory?
A. Vita Choline, Ginkgo Biloba and Omega Formula. We
usually recommend Vita Complete as a desirable
multi-Vitamin and Mineral.
Q. Is there anything I can do about
hair loss?
A. Use Vita Hair Skin and Nails with Saw Palmetto
Q. What are some good antioxidant
products?
A. Vita Flavonall, Vita Grape and Vita C
Q. Do you take credit cards?
A. We accept most major credit cards: American
Express, Discover, MasterCard and Visa. All
transactions are handled through a fully secured
network and insured.
Q. Is it safe to use my credit
cards online?
A. Absolutely. Purchasing with a credit card on
Vitasecrets Web Site is 100% safe. The purchase area
of our site is fully secure.
Q. Can I pay with a check?
A. Yes, however, your order will be shipped once the
funds clear our bank account.
Q. Is the information I give out
kept private?
A. Absolutely. Your privacy is a priority and we DO
NOT give out any information to anyone other than
the purchaser.
Q. What about orders from outside
the U.S. ?
A. Each country has its own guidelines for
purchasing and shipping certain products. For more
information on which specific rules may affect your
purchase, please contact us.
Q. What are my options for
shipping?
A. We offer three major USPS shipping options and
express mailing (Second Day Air and Overnight). For
web orders you must allow 2-3 weeks for inside US
and 2-5 weeks outside the US . We CANNOT guarantee
shipments mailed to countries that do not allow
dietary supplements into their country and you order
at your own risk.
Q. How do I find a specific
product?
A. They are all listed on our website.
Q. Once I find what I am looking
for, how do I buy it?
A. When you find an item that interests you:
1. Click the link that reads "Add to Cart", next to
the item description and price.
2. This will add the item to your online shopping
cart and bring you to a "Shopping Cart Contents"
page that lists all of the products that you have
previously selected.
3. On the "Shopping Cart Contents" page you may
change the quantities, after which, you must press
the "Update Order" Button.
4. The "Shopping Cart Contents" page will then
reloads and display the extended, total cost of your
order.
Q. What if I need to return
something?
A. Our return policy and cancellation policy is
listed on our website on the main page at the bottom
of the page.
Q. How do I use your products?
A. Please read the product description and the
recommended dosage (serving size) is listed. You
must also consult your healthcare provider if you
suffer from a medical condition or are taking
medications.
Q. What is diabetes mellitus?
A. Diabetes mellitus is a chronic disorder in which
the body's ability to utilize sugars is impaired.
This can cause raised levels of glucose in the blood
and its excretion in the urine. In more severe acute
cases, this can lead also to a loss in the balance
of water and minerals in the body. These changes are
the result of a deficiency of the pancreatic
hormone, insulin.
Q. What is the pancreas?
A. The pancreas is an elongated gland, 5-6 inches
long, situated in a loop of the small intestine and
lying behind the stomach. It is called a mixed
gland, because it has distinct parts with different
functions. It has a major role in digestion –
accounting for about 99 per cent of its weight – and
releases digestive juices into the small intestine
through a small duct. The other 1 per cent,
comprising the islets of Langerhans, is involved
with the making and storing of hormones, including
insulin, and releasing them directly into the blood
stream.
In an adult, there are from 200,000 to 2 million
pancreatic islets scattered throughout the gland,
each containing four different kinds of specialized
cells acting in combination to regulate digestion
and glucose balance. The two most important in
diabetes are called alpha and beta cells. Alpha
cells produce a hormone called glucagon that raises
blood glucose by triggering its release from
glycogen stores in the liver. Glucagon is also
involved in the utilization of fats and protein
constituents by the body. Beta cells secrete
insulin, which lowers blood glucose. It is clear
that glucagon and insulin do opposite things. In
fact, glucagon s referred to as hyperglycemic
(glucose rising) while insulin is called
hypoglycemic (glucose lowering).
Q. What is insulin?
A. Chemically, insulin is made of amino acids, the
building blocks of protein. It is synthesized in the
islet cells in a form called proinsulin, which is
broken down before release into the blood into a
small piece called C-peptide, and insulin. The
insulin itself consists of two chains (alpha and
beta) linked together by sculpture-containing
bridges. Both C-peptide and insulin (and some
proinsulin) are packaged together in the islet cells
into granules prior to release and all three are
detectable in the blood of people who do not have
diabetes. Though drawn in the illustration for
convenience as two straight chains, the structure of
insulin is in fact coiled up into a
three-dimensional ball. The amino acids on the
outside interact with the cell's insulin receptors.
It has proved possible to modify insulin by changing
its size and amino acid composition to produce novel
insulin-type medicines.
Q. What are the differences between
type 1 and diabetes type 2?
A. This division is important because it affects the
clinical assessment of the patient and subsequent
treatment. The mechanisms of the two differ, though
they both culminate in an inability to regulate
glucose properly.
Type 1: Though less common, this form has a sudden
onset, usually before the age of 40, but can occur
at any age. Insulin treatment is essential for the
survival of people with diabetes type 1 and will
always have to be taken. Without insulin, blood
glucose levels become too high and fat is broken
down as an alternative source of energy. This
results in the production of ketone bodies, which,
if they accumulate, can lead to ketoacidosis. This
in turn can cause nausea, vomiting and drowsiness,
and can lead to diabetic coma.
Type 2: This is the form that most people with
diabetes have. In contrast to type 1, it affects
mostly people over the age of 35 and has a slow
onset that may go undiagnosed. People with diabetes
type 2 still secrete insulin, though there is almost
always some reduction in the quantity produced. In
type 2, three main types of abnormality may account
for the development of the condition:
• The receptors on cells may fail to be stimulated
by insulin, a condition known as peripheral insulin
resistance. This type is especially common in people
who are overweight and is characterized in some
people by a compensatory over-production of insulin
• Insulin production may be too low
• The insulin produced may be chemically abnormal
and not properly functional
Although type 1 and type 2 are clinically distinct
from each other, some people with type 2 may develop
a need for insulin in order to manage their diabetes
effectively.
Q. How do I know if I have
diabetes?
A. As many as 50 percent (one-half) of persons with
diabetes type 2 are unaware that they have the
disease. For this reason, it is particularly
important to pay attention to the signs and symptoms
of diabetes and its risk factors.
Some of the signs of either type 1 or diabetes type
2 are:
• Frequent thirst
• Frequent urination
• Frequent hunger and fatigue
• Unexplained weight loss or weight gain
• Wounds heal slowly
• Dry, itchy skin
• Numbness or tingling in your feet
• Blurry eyesight
Symptoms of diabetes type 1 often develop over a
short period of time. In diabetes type 2, symptoms
develop more slowly, and some persons never have any
symptoms of the disease. If you are regularly having
any of these signs and symptoms, you should tell
your doctor.
Q. What factors increase my risk of
getting diabetes?
A. Although researchers don't fully understand why
some persons get diabetes and others don't, it is
clear that certain factors increase your risk. You
are at risk for having diabetes if:
• Your mother, father, sister, or brother has
diabetes;
• You are African American, Hispanic
American/Latino, American Indian, Native Alaskan,
Asian American, or Pacific Islander;
• You have high blood pressure (at or above 130/80);
• You have a history of diabetes during pregnancy
(gestational diabetes) or gave birth to a baby
weighing more than nine pounds at birth;
• You are overweight or obese;
• You are inactive or have a sedentary lifestyle; or
• You are older than 45 years of age.
If you have one or more of these risk factors, even
if you are experiencing no symptoms, your doctor may
want to test you for diabetes.
Q. What does the claim "fat free"
mean on a food label?
A. The nutrient content claim "fat free" on a food
label means that the serving of food contains an
insignificant amount of fat (less than 0.5 g per
serving). Foods that are naturally fat-free (i.e.,
need no special processing or reformulation to lower
fat content) must disclose that fat is not usually
present, for example, "broccoli, a fat-free food."
Fat-free or low-fat foods often contain high amounts
of added sugars or sodium to compensate for the loss
of flavor that occurs when fat is removed. Consumers
should pay close attention to the calories in a
single serving to avoid concluding that fat-free is
synonymous with low in calories.
Reference: Title 21 of the Code of Federal
Regulations (CFR); Total Fat: 21 CFR 101.62(b)
Q. What do the claims "sugar free"
and "no sugar added" mean on a food label?
A. The nutrient content claim "sugar free" on a food
label means that the serving of food contains an
insignificant amount of sugar (less than 0.5 g per
serving).
The claim "no added sugars" or "no sugar added" is
allowed if no sugar or sugar-containing ingredient
(such as jam, jellies, or concentrated fruit juice)
is added during processing. This claim is only to be
used on foods that substitute for foods that
normally contain sugars. Also, unless the food meets
the criteria for a "low calorie" (i.e., 40 calories
or less per serving) or "calorie reduced" (i.e., 25%
reduction in calories) claim, it must say it is "not
a low-calorie food" or "not a reduced-calorie" food.
Reference: Title 21 of the Code of Federal
Regulations (CFR); Sugars - 21 CFR 101.60(c)
Q. What is hypoglycemia and what
are its telltale signs?
A. Hypoglycemia is the medical term for a blood
glucose level, which is too low, often referred to
as a ‘hypo'. A hypo happens in people with diabetes
because there is insufficient glucose to fuel the
essential activities of the brain and other organs.
The lack of glucose may arise after an insulin
injection, after taking oral diabetes medicines such
as a sulfonylurea (e.g. if the dose is too high or
there is a build-up in the body as a result of
kidney disease), a delayed or missed meal,
insufficient carbohydrate foods, strenuous exercise
or drinking alcohol without food. The signs of an
impending hypo vary between individuals but may
include sweating, anxiety, irritability, blurred
vision, hunger, pallor, tingling lips and
palpitations. Recognizing these signs and taking
appropriate measures to boost glucose levels can
avoid hypoglycemia.
Q. Are hypoglycemic episodes
dangerous?
A. If corrective action is not taken,
unconsciousness may result, but the body will take
emergency action to raise glucose levels so that
consciousness is regained. However, a person may be
in a dangerous environment and need help, so it is
important to take special measures when appropriate
(e.g. driving) and to inform friends and workmates
of the condition and what to do if help is needed.
Death from a hypo is very rare.
Q. What causes diabetes?
A. Although both types of diabetes culminate in a
failure to regulate glucose properly and have a
genetic predisposition, there are clear distinctions
between them.
Type 1: In this form we know that the body produces
antibodies against itself (an autoimmune reaction)
that destroy the beta-cells in the pancreas, but it
is still uncertain what triggers this reaction.
Various possibilities have been proposed, including
infections with some specific types of virus,
infections with bacteria of the mycobacterium group,
food-borne chemical toxins and exposure as a very
young infant to cow's milk - a component of which
may cross into the baby's circulation and cause an
immune response that cross-reacts with the
beta-cells ‘by mistake'. However, there is not
enough conclusive evidence to implicate any of these
suggestions.
Type 2: Here the beta cells are preserved and there
are no antibodies or autoimmune attack. Genetic
factors determine susceptibility in most cases and
common trigger factors are excessive energy intake
in food leading to obesity, physical inactivity, and
increasing age. Of these, obesity is of enormous
importance: 80 per cent of people with diabetes type
2 are overweight. Other infrequent causes include
some medicines, gestational diabetes, and other
illnesses in which hormones that counter the action
of insulin are produced.
Q. What is the connection between
obesity and diabetes?
A. Obesity is one of the fastest-growing medical
epidemics affecting people in Britain . Over half of
the UK population is overweight and about one-sixth
is clinically obese. In 1980, about 6 per cent of
men and 8 per cent of women were obese. By 1991, the
figures had doubled. Obesity greatly increases the
risks of many diseases, including high blood
pressure, kidney disease, and diabetes type 2. It
has been estimated that the diseases caused by
obesity cost the National Health Service over Ј2
billion each year.
It appears that in obese individuals (especially
those with much fat in the trunk), the cells in the
body begin to develop a resistance to insulin. They
then fail to use blood glucose properly and glucose
intolerance develops. Some obese individuals
initially produce more insulin in compensation, but
this also soon fails and diabetes results. Hence it
is very important to try and maintain a reasonable
weight. This can be estimated by calculating the
Body Mass Index, which also indicates the degree of
risk for different ranges of BMI.
Q. Are you overweight or obese?
A. Clinically, obesity can be defined in terms of a
number called the BODY MASS INDEX or BMI. To
calculate your own BMI, measure your weight (in
kilograms) and your height (in meters). Then divide
your weight by the square of your height as shown in
the example below, and read off your BMI from the
table, i.e.:
BMI = Weight (in kilos) ч height2 (in meters)
e.g. a person weighs 78kg and is 1.6 meters tall,
and then the BMI is 78 ч 1.62 = 30.4. From the table
below, it is evident that this person is on the
borderline between overweight and becoming
clinically obese.
BMI and relative risk of diabetes
less than 20 –underweight/very low risk
20 to 25 – ideal/very low risk
25-30 – overweight/significant risk
above 30 – clinically obese/high risk
above 40 – extremely obese/very high risk
Q. Is diabetes a serious condition?
A. Before the discovery of insulin, diabetes type 1
was fatal, but today the condition can be treated.
Though a cure is not yet possible, a high quality of
life is enjoyed by most people and complications can
be minimized. Though not initially needing insulin,
people should not regard diabetes type 2 as a ‘mild'
condition: without proper treatment complications
can develop and life expectancy reduce. Active
management is required to prevent the development of
complications in both types 1 and 2 diabetes. This
requires not only medicines but also the active
involvement of the individual in his/her own
monitoring and a high degree of motivation and
commitment. This can be very disruptive of everyday
activities but must be encouraged, because the
long-term benefits are so great.
Q. What are the possible long-term
complications of diabetes?
A. It is important to be aware that if diabetes is
well controlled by diet and/or medicines, then in
many cases no complications may develop even after
30 or more years. This has just been re-emphasized
with the release of the results of the 20-year UK
Prospective Diabetes Study. This involved 5,000
people with diabetes type 2 in 23 clinical centers.
It showed that the rigorous management of blood
glucose levels and blood pressure substantially
minimized long-term complications. It showed that
better blood glucose control reduced the risk of
diabetic eye disease by a quarter and early kidney
disease by a third.
Most important, it also showed that control of blood
pressure to near normal levels resulted in:
• a reduction in death from the long-term
complications of diabetes by a third
• one third fewer strokes
• a reduction in serious sight defects by one third
The intensive therapy that people in this study were
given did not impair life quality, though some
people gained weight and others had more frequent
hypos. Overall, it was concluded that ‘...a
substantial improvement in health of people with
diabetes type 2 can be obtained'. These data provide
motivation and incentive for people with diabetes to
manage their condition better, in the knowledge that
improved health and fewer complications will result.
Despite this encouragement, many people do
experience problems, especially after many years of
living with diabetes. These often arise through
damage to blood vessels. If the blood vessels
damaged are small (i.e. capillaries), then blood
supply to the eyes, kidneys and various nerves may
become restricted. Over time, this can lead to
damage to the retina in the eye and to impaired
sight (retinopathy), to kidney disease that can
further complicate the maintenance of the body's
chemical balance (nephropathy), and to pain
(sometimes severe) and loss of sensation, especially
in the legs and feet (neuropathy). The combination
of blood vessel and nerve damage predisposes some
people to foot problems such as diabetic ulcers and
even gangrene. Less commonly, neuropathy can also
affect other parts of the body such as the arms,
hands, face or internal organs, depending on which
nerves are affected. If large blood vessels are
damaged, then there will be an increased risk of
circulatory disorders such as hypertension and heart
disease.
Q. Does diabetes follow the same
course in all people?
A. Type 1: In type 1, there are people who have used
insulin for over 50 years and have enjoyed a long
and a satisfying life. However, some are less
fortunate and experience a more rapid progression of
their condition.
Type 2: Here the rate of progress of complications
can be dependent on when diagnosis is made – the
earlier the better – and also on the rigorous
control of blood glucose levels and blood pressure.
Q. Do the genes we inherit play any
part in diabetes?
A. Type 1: This form is not inherited through the
transfer of a single gene, but some people have
genes that increase their likelihood of getting it.
Several studies have shown that in identical twins
(who have identical genes), only 25-60 per cent of
both individuals get diabetes, thus strongly
indicating that there are other non-inherited
factors involved. Overall, a child with a mother
with type 1 has a small increased risk of developing
diabetes, amounting to 3 per cent, 9 per cent if it
is the father. If both parents are affected, then
the risk is significantly higher.
Type 2: This form tends to run in families more
strongly than type 1. Detailed studies have shown
that the chance of both identical twins developing
diabetes can approach 100 per cent when followed
over their lifetime. There are also a few
well-studied families who pass on the disorder to
some of their children through a dominant gene. This
type of diabetes is called MODY, or Mature Onset
Diabetes of the Young. In these cases, the disorder
often emerges in childhood and has been linked to
specific genes.
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