It appears that you are currently using Ad Blocking software. What are the consequences? Click here to learn more.
Diabetes Developments - A blog on latest developments in diabetes by David Mendosa

Entries Tagged as 'Food'

Advertisment


Big Gulps are Out, Starch is In

November 27th, 2012 · 2 Comments

In the Big Apple the Big Gulp is out, and I think that’s a bad idea. However, my good friend “My Bariatric Life,” who writes about obesity for HealthCentral.com, says that for her “Big Gulps are Out, and That’s Ok by Me.”

I hope that you will read both my take and hers on this big issue. We remain friends, while the national war on sweeteners has begun.

Throughout America starch is still in. We eat a colossal amount of corn. Potatoes are plentiful. And bagels are bigger than ever.

“Seeking to reduce runaway obesity rates, “the New York City Board of Health last month approved Mayor Michael Bloomberg’s ban on the sale of sugary drinks larger than 16 ounces at restaurants and concession stands.


Down with Big Gulps!

But is sipping sugar and high-fructose corn syrup why we Americans have so much trouble with our weight? Is this why more than two-thirds of adult Americans are overweight andmore than one-third are obese? Does this explain why 8.3 percent of Americans have diabetes?

[Read more →]

Share

Posted in: Food

How Will You Celebrate Success?

October 22nd, 2012 · 4 Comments

Losing weight can be easy. I’ve done it hundreds of times.

Mark Twain actually said that about stopping smoking. But losing weight and stopping smoking have a big difference.

When you stop smoking, you stop. When you lose weight, you still have to eat something. This makes losing weight even harder to do than to stop smoking.

But, you might think, that to stop smoking is harder because tobacco is addicting. So you think that you aren’t addicted to the food you eat?

Wheat is Addicting

If you eat wheat in any form, you probably are addicted to it. Wheat, which is almost everyone’s dietary staple, contains opioids.

[Read more →]

Share

Posted in: Food

The Crunch Factor for People with Diabetes

October 2nd, 2012 · 3 Comments

Those people who don’t have diabetes yet take the crunchiness of their food for granted. Who doesn’t eat tons of potato chips, corn chips, and nachos?

Those of us who need to manage our diabetes, that’s who. The most popular of the crunchy foods are high in carbohydrates that quickly raise our blood sugar levels a lot.

But just because we have diabetes doesn’t mean that we stop loving the crunch factor in our foods. Fortunately, some crunchy foods are low enough in carbohydrates that they won’t literally do a number on our blood sugar.

[Read more →]

Share

Posted in: Food

A New Way for People with Diabetes to Lose Weight

September 23rd, 2012 · 11 Comments

We have many tips and tactics on how those of us who have diabetes can get down to a healthy weight and then keep off those pounds. I have written about many of them here, and each of them probably help some of us some of the time.

Like just about everyone else who has diabetes, I have struggled most of my life with my weight. So many of us are overweight, in fact, that one government study that I have cited here several times says that more than 85 percent of all people with diabetes — including both type 1s and type 2s — have an unhealthy body mass index of 25 or more. This compares with the one-third of all Americans who are overweight. And for us being overweight is not only much more common but it also makes it much harder to control our blood sugar level.

I was able to shed most of those unneeded pounds starting in 2006 when I started taking Byetta. The next year, when I wanted to stay thin without any diabetes drugs, I lost even more weight when I switched to a very low-carb diet.

Losing that weight was one of the hardest things I ever did. But keeping it off proved to be even harder. I eventually set my goal to get down to a BMI of 19.5, the low end of the normal range, and actually reached it from time to time. But as I wrote here a year ago, after my weight increased when I took a cruise on a small ship, I simply failed at maintaining the weight I wanted to have.

[Read more →]

Share

Posted in: Food

Nectresse Challenges Stevia

September 19th, 2012 · 37 Comments

When we want to use a natural no calorie sweetener, we have had only a Hobson’s  choice. Until now.

But about two weeks ago another natural no calorie sweetener began to be available in supermarkets and supercenters like Wal-Mart and Target. This new sweetener is ready to challenge stevia, which previously had been our only such choice. Nectresse (pronounced neck-TRESS) is the name of the new sweetener.

I have started using Nectresse myself, and while I have a few reservations about it, this new sweetener promises to be big. It comes from McNeil Nutritionals, which also markets Splenda, the nation’s top selling low calorie sweetener.

Another reason why I’m sure that Nectresse will be big is the marketing muscle behind McNeil Nutritionals. This rather low-profile company is one of about 230 subsidiaries of Johnson & Johnson. Another J&J subsidiary that many of us are familiar with is LifeScan, which makes the OneTouch meters and test strips that many people with diabetes use.

[Read more →]

Share

Posted in: Food

Chia Seed Power

August 31st, 2012 · 1 Comment

If my article on Chia Seeds that I wrote here in 2007 didn’t convince you to eat them regularly, probably nothing will. Of the more than 600 articles that I’ve written here, that article is probably the one that received the most attention. Certainly it has received the most comments — 134 so far — and almost all of them are positive.

But now I am trying again. And this time I have more support from the man who rediscovered this ancient Aztec superfood. He also developed the system currently used to harvest and clean chia seeds.


Dr. Coates Races

That man is Wayne Coates, Ph.D., professor emeritus in the Office of Arid Land Studies at the University of Arizona. His latest book is Chia: The Complete Guide to the Ultimate Superfood. This 190-page trade paperback is available on his website for $12.95.

[Read more →]

Share

Posted in: Food

Low-Carb Travel Food

July 19th, 2012 · No Comments

If you’re planning a road trip this summer, you’ve got a problem. For once, it’s not the price of gasoline, which the experts say will be lower this summer. The problem is what you put in your body, not your car.

The problem only gets worse when you leave the road and your car behind and head off into the wilderness, the shore, or any trail away from civilization. Any hike will give us the activity and experience of nature that we all need. But it makes eating right all the harder.

Staying with a very low-carb diet, as I do to control my diabetes, is a special challenge. Since I’m leaving tomorrow on a road and hiking trip in northwestern Colorado, I have this challenge very much on my mind.

A correspondent named Cindy is also concerned. “Since you do so much traveling and hiking in remote areas, I have been wondering what you take with you in the way of road food,” she wrote me a couple of days ago. “I would love to read an article about how you manage your low-carb diet while traveling and what kind of meals/snacks you recommend for taking along when there is no refrigeration.”

[Read more →]

Share

Posted in: Food

Omega 3-6 Balance Food Score

July 5th, 2012 · 3 Comments

Most of us know that omega-3 is good for us. Some of us are aware that more than just a tiny bit of omega-6 isn’t. But hardly anyone can tell how to get the right amounts.

Now, we finally have a tool that makes it much easier for us to get our omega-3 and omega-6 in balance. This tool is the Omega 3-6 Balance Food Score. This score summarizes into a single value the balance among all the omega-3 and omega-6 essential fatty acids for 5,108 foods.

Bill Lands and Etienne Lamoreaux started with the 13,200 foods in theUSDA Nutrient Database. This data is the gold standard of nutrition information. Then, they deleted redundant servings and foods that we seldom eat, like brains and raw meat to get down to a more manageable number of foods.

Dr. Bill Lands is the leading expert on omega-3 and omega-6. Until he retired in 2002 Dr. Lands was a senior scientific advisor at the U.S. National Institutes of Health. Etienne Lamoreaux is a computer specialist there.

[Read more →]

Share

Posted in: Food

Gummy Owls for Weight Loss

June 7th, 2012 · 2 Comments

One type of soluble fiber has so many benefits for people with diabetes that I have been recommending it for years. But only now do we have a good-tasting and low-calorie product that can help us lose weight.The fiber is glucomannan, which some people call konjac fiber because it is the main component of the root of the konjac plant (Amorphophallus konjac) that grows in China and Japan. They call it a yam, but it’s totally different from American or African plants of that name.Eight years ago today I wrote in Number 70 of my “Diabetes Update” newsletter that we have scientific proof that it reduces our blood cholesterol levels and helps us control our diabetes since it slows digestion and the rate of nutrient absorption from the stomach and intestine. It blunts the rapid rise of blood glucose after a meal. Together with liquid, it forms a gel, absorbing lots of water in our stomach, producing a sensation of fullness.

The new product is just as neat as its name, “Gummy Owls.” Basically, it’s glucomannan sweetened with sugar alcohols and stevia. Each of the little owls has just 4 calories.

[Read more →]

Share

Posted in: Food

Medical Misinformation Can Kill Us

May 22nd, 2012 · 1 Comment

We have laws that help protect us from medical misinformation given out by people who aren’t licensed to practice medicine and who don’t actually examine us. When we rely on friends, relatives, or anyone who voices an opinion on the Internet, we risk our health and even our lives.

But no laws can protect us from medical misinformation that our doctors, nurses, and nutritionists can sometimes give us. We have to remember that medicine is still largely an art rather than a science. Medical knowledge, particularly knowledge of nutrition, is always growing. It hasn’t yet arrived at total truth. We also have to remember that our medical team works for us, which means that we don’t have to obey them.

Of course, I don’t know the total truth either. Nobody does. Besides, as we often say, “YMMV,” which stands for “your mileage may vary,” meaning that everyone’s body reacts a little different for anyone else. That’s why they call us individuals.

[Read more →]

Share

Posted in: Food