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Diabetes Developments - A blog on latest developments in diabetes by David Mendosa

Entries Tagged as 'Diabetes Diet'

A Diet for Managing the Most Common Condition of Diabetes

October 7th, 2014 · No Comments

Almost all of us who have diabetes have to deal with other medical problems too. But none of these conditions affects more of us than obesity and the problems that come with it.

More than 85 percent of adults with diabetes were overweight in the U.S. government’s Third National Health and Nutrition Examination Survey. And 54.8 percent of the adults with diabetes were obese.

That’s why a study that a journal of the American College of Physicians will publish tomorrow is so important to us even though it specifically excluded people with diabetes. The study also excluded anyone who had heart or kidney disease, but it did include 119 men and women with a body mass index of 30 to 45.

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Are These 3 Ice Creams Diabetes-Friendly to You?

October 6th, 2014 · No Comments

With the heat of summer the body often yearns for the cooling sensation of ice cream. This year for the first time since I learned two decades ago that I have diabetes I succumbed to the temptation.

But until now I have refrained from writing about ice cream so as not to lead anyone too far down the slippery slope of gluttony, also known as pigging out. Few of us can limit our indulgence to 1/2 cup or less in a sitting. I can’t.

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Is Dreamfields Pasta Good for People with Diabetes?

October 2nd, 2014 · No Comments

Years ago when I followed a low-glycemic diet I discovered what I thought was something new and wonderful. It was Dreamfields Pasta, advertised as having just “5 net carbs” per serving and being “65% lower glycemic index” than other pastas.

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What the Dreamfields Label Used to Claim

In an article I wrote 10 years ago and published on my website as “A Totally New Low-Carb Process” I reported that my personal tests showed that eating Dreamfields Pasta had little, if any, effect on my blood sugar level. So I wrote several articles extolling it between 2004 and 2007.

Now I know that most other people don’t get the same benefit as I did.

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The Trouble with Protein for People with Diabetes

October 1st, 2014 · No Comments

For some of us who have diabetes, the trouble with protein is real. If we have existing kidney disease, we can’t handle a lot of protein. If we follow a vegan diet, the problem is to get enough protein.

But for most of us, the trouble with protein is to know how much we need and whether we are getting too much. Many of us think that when we go on a very low-carb diet, we have to boost the amount of protein we eat.

It’s not enough to know just about calories and about two of the macronutrients, carbohydrates and fats. The third macronutrient, protein, often gets too little attention in our personal knowledge base.

Protein is an important component of every cell in our bodies. Our bodies use it to build and repair tissues and to make enzymes, hormones, and other body chemicals. Protein is an important building block of our bones, muscles, cartilage, skin, and blood. Unlike fat and carbohydrates, our bodies don’t store protein, so we regularly need to refill our personal tanks.

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Two Great Yogurts for People with Diabetes

September 30th, 2014 · No Comments

If anything we eat deserves the label “health food,” it has to be yogurt. Of all the probiotic foods, yogurt has to be the most popular. The good bacteria in yogurt help protect our bodies from toxins, infections, allergies, and some types of cancer.

In the early 1900s the Russian scientist Ilya Mechnikov discovered that more people lived to the age of 100 in Bulgaria than in any other. He attributed this to yogurt, which was probably invented there and is the mainstay of the traditional Bulgarian diet.

Nowadays it’s an important part of the diet of many people who have diabetes. It’s certainly something I eat regularly, and I have frequently extolled its benefits here.

But until recently I couldn’t find what I knew had to be the best combination of characteristics. I know that I could make it at home and did that at one time, but now I would rather spend my time doing other things.

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4 Reasons Why People with Diabetes Need to Eat Organic Food

September 28th, 2014 · No Comments

For most people the big benefit of eating organic food may be consuming less pesticide in their diets. But for people with diabetes it’s different.

High blood sugar means having a compromised immune system. Extra sugar in our blood exhausts the immune cells in our body and feeds germs. More than most people we need help.

This help can come from consuming antioxidants. Numerous studies have linked antioxidants to a reduced risk of chronic diseases, including heart, stroke, and neurodegenerative diseases (like Alzheimer’s and Parkinson’s) and certain cancers. Now, a major study that the British Journal of Nutrition published yesterday show that food grown organically has much higher levels of antioxidants than do conventionally grown crops.

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The full-text of the study, “Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses,” is available free online.

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Two Large Meals a Day for Diabetes

June 28th, 2014 · 7 Comments

Until now, some experts on health have recommended that we eat several small meals a day to help us lose weight. It also seemed logical that eating smaller meals would have less of an impact on the blood sugar of those of us with diabetes.

But a new study demonstrated that some people with type 2 diabetes who ate only breakfast and lunch lost more weight than when they ate six smaller meals a day. In this randomized crossover study they also had bigger decreases in fasting blood sugar, bigger improvement in insulin sensitivity, and bigger improvements in other markers of better diabetes management.

Researchers in the Czech Republic worked with 54 people with diabetes for 24 weeks to have them eat the same number of calories spread over either two or six meals a day. The people in the study followed diets of eating six small meals a day or two large daily meals for 12 weeks. Then they switched to the other diet plan for 12 more weeks.

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The Glycemic Index Still Matters for Diabetes

June 15th, 2014 · 9 Comments

The glycemic index is about foods that are high in carbohydrates, and the easiest way to manage our diabetes is a very low-carb diet. But low-carbing is basically taking the glycemic index one step further.

A low-carb diet isn’t a no-carb diet. In fact, the glycemic index is as important for those of us who eat 50 or fewer grams of carbohydrates a day as for people who use insulin or pills.

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At the end of 2007 I switched from relying on pills and the glycemic index when I decided that a very low-carb diet was safer than using medicine, which always has side effects. Before then, my first book was about the glycemic index. I co-authored What Makes My Blood Glucose Go Up…and Down? together with the world’s top glycemic index scientist, Professor Jennie Brand Miller of Australia’s University of Sydney, and her associate Kaye Foster Powell.

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Managing Diabetes with a Strange Fat

May 16th, 2014 · No Comments

Of the four major types of fat that we eat, polyunsaturated fat is the strangest. But it’s the type that those of us who have diabetes most need to take time to understand.

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Wayne Shows a Sockeye Salmon He Caught

Last week I reviewed a huge — and hugely important — new study that vindicated saturated fat. That study, “Saturated Fat is Back for People with Diabetes,” analyzed data from 72 cohort studies and randomized trials with more than 600,000 participants from 18 countries and concluded that total saturated fat was not connected to the risk of heart disease.

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Saturated Fat is Back for People with Diabetes

May 15th, 2014 · 19 Comments

A fundamental pillar of misguided medical dogma fell last week. A massive study has just exposed the belief that saturated fat, the type of fat in dairy products and meat, causes heart disease. It doesn’t.

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But for almost 60 years this fear of saturated fat, unsupported by any good science, has stopped the safest and most effective way we have to manage our diabetes. For the first 13 years after my diabetes diagnosis in 1994 it stopped me from eating low-carb — which requires high-fat for energy — making tight blood sugar control and weight management impossible without drugs.

This fear is probably also the basis for the twin epidemics of diabetes and obesity that plagues the modern world. Until now the medical establishment has pushed us to eat “whole grains” and other high glycemic carbohydrates that make preventing and managing our diabetes so tough and contributes so much to our collective gain in weight.

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