Published on: May 10th, 2008
Article by: Anthony Wilson
Evidence from several large studies suggests that vegetarians may be more than 50% less likely to develop type-2 diabetes compared to those who consume meat on a regular basis.
One of the largest studies on the link between a vegetarian diet and diabetes came from a study of 25,698 seventh day adventists in 1960 over a 21 year study period. The study was published in the American Journal of Public Health in 1985.
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Published on: January 30th, 2008
Article by: Anthony Wilson
The Glycemic Index (GI) measures the impact a particular food has on an individuals blood glucose levels. GI is defined as the area under the two-hour blood glucose response curve after consuming a fixed portion of a particular food. A high GI value indicates that consumption of a particular food increases blood glucose levels both faster and to a higher peak than a low GI food.
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Published on: January 26th, 2008
Article by: Anthony Wilson
Diabetics often ask whether it is safe for them to eat large quantities of fruit. Many people suffering from diabetes avoid eating fruit because they are worried about the high sugar content found in most fruits. Fortunately, there are many fruits a diabetic can enjoy which do not significantly affect blood glucose levels.
Good Fruits For Diabetics
Fiber rich foods are general safe for diabetics to eat because they tend to have a lower glycemic index (GI) and therefore do not spike blood sugar levels to the same extent as high GI foods. This is because fiber slows down the absorption of sugar into the blood stream. Fiber rich fruits tend to be fruits with edible skins and seeds as it is these parts of the fruit that are highest in fiber.
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Published on: January 23rd, 2008
Article by: Anthony Wilson
Those who eat breakfast cereal each day are far less likely to develop type-2 diabetes than those who do not according to a recent study published in the journal Obesity in December, 2007.
Researchers at the Harvard medical school in Boston, using data from over 20,000 individuals from the Physicians’ Health Study, found a correlation between breakfast cereal consumption and a reduction in the risk of type-2 diabetes. The relationship was stronger amongst those eating whole-grain cereals rather than processed cereal products.
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