Copper and Beta Carotene

I had a couple of other questions for those that might have an understanding about some of the nutritional areas involved w/ Type 1 Diabetes. I thank you so much for the help in advance.

The first is Beta Carotene. It's believed that Diabetics tend to have trouble converting Beta Carotene to Vitamin A. Has there ever been any legitmite clarification on why that is?

I assume the problem might play into the hands of the Omega 3/Flaxseed debate, too. To my understanding, most doctors now recommend Omega 3 for type 1's, but the majority still believe that diabetics cannot break down the ALA in Flax Seed (Fish oil does not require the breakdown of ALA-the EPA and DHA is directly available). Interestingly, ALA has shown up in several with cancers of the breast and prostrate, so there might be a thought process there.

My second question involves the continued support for extra copper supplementation w/ diabetes. For those that have ever researched the pitfalls of oxidation, etc, you wouldn't begin to believe how big of a player copper is w/ the body's chemistry.

Unfortuantely, I have yet to come across any research paper to speak of that would endorse any true merit of additional copper supplementation. As a matter of fact, the opposite would seem to hold true. Excessive Copper can do a lot of bad things in the body. Recent studies out of New Zealand alledge that a small handful of Type 2 Diabetics have been cured of their condition through copper chelation, so that might say something. Zinc is very crucial for one's health, and copper tends to be its enemy.

[JDRF-Team-BL]

i'm sorry but i haven't seen any articles on the type of research you are asking about, copper and beta-carotene, so i'm hoping that someone else can give you some insight into the problem. i have checked all the books i have on diabetes, which are many, and also many of the magazines about diabetes i get. i have never had a doctor bring up these substances in exam/conversation meetings. good luck, bret