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

Why and How to Eat Local

April 5th, 2007 · No Comments

The growing movement to eat locally grown food attracts most people because it’s good for the planet. But it’s good for our own bodies too.

Those of us who have diabetes are especially concerned with good nutrition. We have to be sure to get high quality without the large quantity of food that most of our fellow Americans eat. Earlier I wrote here that we know that organic food is more nutrient dense than the standard supermarket stuff. [Read more →]

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Posted in: Diabetes Diet

What’s Wrong with Saturated Fat?

March 24th, 2007 · 4 Comments

Update: Back in 2007 I believed the standard recommendations to minimize the amount of saturated fat we eat. I subsequently changed my position and now gladly seek out full-fat products. Many researchers have now debunked the belief that saturated fat is bad for us, and I have reviewed those findings in other articles on this blog.

Who doesn’t like a juicy hamburger, a tender steak or yummy beef ribs? What about cheese and cream? Unless you are a vegetarian, the chances are that these are some of your life’s joys.

But these foods are high in saturated fat, which is the worst culprit in raising total and LDL cholesterol levels. It’s saturated fat, not cholesterol in our diet, that is the problem with high cholesterol levels. “Dietary cholesterol has relatively little effect on blood cholesterol,” according to a review article in The Journal of Nutrition, Health and Aging.

“There appears to be a consistent positive association of cholesterol, saturated fat, and possibly trans-fatty acid intake and atherosclerotic disease,” according to a review article in Cardiology Clinics journal. “Saturated fat reduction is a primary goal for decreasing the risk of cardiovascular disease,” according to a recent review in Nutrition Reviews. “Epidemiological studies have confirmed a strong association between fat intake, especially saturated and trans fatty acids, plasma cholesterol levels and rate of coronary heart disease (CHD) mortality,” a review of “Dietary fatty acids and coronary heart disease” concluded.

[Read more →]

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Naked Barley: The Best Grain

February 16th, 2007 · 10 Comments

Pearl barley has by far the lowest glycemic index of any grain ever tested. Its GI is 25. Next lowest is rye, but only in the form of its whole kernels, with a GI of 34. Low glycemic is good for people with diabetes, because it has little effect on our blood glucose levels. [Read more →]

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Take This with Just a Grain of Salt

February 6th, 2007 · No Comments

When I was in high school, I lived in Southern California on the edge of the Colorado Desert. It was hot. In the summer it was especially hot. One summer I worked in a dairy washing bottles. That was incredibly hot. [Read more →]

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Meet Your Set Point

January 10th, 2007 · No Comments

If you think that the world is conspiring against you when you try to lose weight, you’re right.

It’s not only the food industry that is producing more low-cost food than we can eat. It’s not only our restaurants, which are serving bigger portions than ever. [Read more →]

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Posted in: Exercise For Diabetes

Antioxidant Foods

December 27th, 2006 · 3 Comments

Of the three cornerstones of diabetes control – nutrition, exercise, and medication – nutrition has to be the most interesting. That’s especially true because none of us knows much about it. [Read more →]

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Soy Yogurt

November 24th, 2006 · No Comments

If I hadn’t known about a new study of yogurt for properties that can help us keep our diabetes and high blood pressure in check, I wouldn’t be enjoying soy yogurt now. [Read more →]

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Honey

October 27th, 2006 · 3 Comments

Almost four years ago in my “Diabetes Update” newsletter I wrote about an ancient remedy that is being used again to treat stubborn wounds and ulcers. These ulcers are a major threat to anybody with diabetes who has neuropathy. [Read more →]

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David’s Diabetes Diet

September 26th, 2006 · 36 Comments

The food choices on my diet are easy. What I eat must taste great and provide great nutrition. Great taste is subjective and certainly varies from person to person. But great nutrition is objective.

All of us are still learning about nutrition. But we do know the foods that are good for us and those that we should avoid. [Read more →]

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New Nutrition Recommendations

September 3rd, 2006 · 4 Comments

The American Diabetes Association’s nutrition recommendations just came out, and I am disappointed.

This ADA position statement for 2006 updates the 2004 recommendations. The organization’s nutrition recommendations are the most influential – and controversial – recommendations that the ADA makes. [Read more →]

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